Saw this one-time fermentation method and I made it immediately!
Recipe is taken from blog Xingfuzhiwei.
Recipe (For 8cm x 8cm square pan)
300g bread flour
35g sugar
3g salt
3g instant yeast
1 egg
170g milk
30g butter
https://xingfuzhiwei.blogspot.sg/2017/07/egg-milk-bread-just-once-fermentation.html
1. I knead the dough using the breadmaker for a complete cycle of 25 minutes. Then restart and knead for another 10 minutes till the dough pass the window-pane test.
2. Roll the dough round, cover and set aside for 15 minutes.
3. Divide the dough into 9 equal portions. Roll round, cover and set aside for 10 minutes.
4. Roll the doughs round again and put into pan.
5. Cover and proof for for 45 minutes to 1 hour or double in size.
6. Sprinkle with sesame seeds. Bake at 170 deg C for 20 to 25 minutes.
I'm using a large egg. I reduce the liquid to 160g. But dough is still quite sticky. Still not experienced enough to adjust the liquid level.
Just before baking. Off to the oven. Be good!
Kosong Milk Bread beautifully baked!
My Kosong Milk Bread for breakfast.
Just knead, shape, proof and bake. Save time and taste soft too!
