Dough-splosions

This is another classic case of recipe-in-progress that gets posted, so that I don’t forget what I did and what I want to try next time. Don’t ask what possessed me to attempt making bread, I don’t know. No less, bread that I can actually buy from down the road (since I’m still based in KL).

Perhaps stubbornness because I wanted to see if I could do it myself?


Not membrane-like at all. Think I didn't knead enough

I also had a bit of an explosion because I forgot that I was making bread and went off to do something else. Note to self: don’t leave dough alone to proof for 4 hours, it will try to escape the bowl.

Boom!

I made two types of bread, one was cinnamon sugar and the other was cheese sugar. I’ve provided the recipes for both. It wasn’t quite as fluffy as I would have liked, but I think that’s because I kinda don’t know what I’m doing. Suggestions welcome, and I’ll try again soon 🙂

Cinnamon LoafCheese Sugar LoafNot quite fluffy enough - but I think that's my fault

TangZhong (湯種) Bread

Adapted from Do What I Like, though I also looked at Bush Gourmand. I made a bigger loaf and scaled the Tang Zhong for one loaf of bread.

Tang Zhong – apparently this fluffs the bread

130g water
3 1/3 teasp unsifted flour

  1. Mix everything together, and cook over medium heat, stirring continuously.
  2. Keep going until the mixture starts to thicken, and you see streaks across the surface when you drag a spoon across the top (I’ll add a picture next time).
  3. Cool to room temperature.

Bread

500g flour
200g water
10g milk or some skim milk powder – make up the liquid in water instead
2 tsp salt
2 tablesp / 30g sugar – the typical amount in Hong Kong style bread is about double this, pump it up if you’re making a sweet bread
2 tsp yeast
50g melted cooled butter – I just melted mine in the microwave and let it cool to room temperature

2 teasp vanilla essence
2 teasp cinnamon
2 teasp brown sugar
OR
1/4 cup grated cheese
2 teasp brown sugar

Oven temperature: there are options…either 220 degrees C or 180 degrees C (I tried the 220 degrees C here)

  1. Mix flour, water, milk, salt, sugar (30g for cheese loaf, 60g for cinnamon loaf), yeast, melted butter, and tangzhong together in a bowl. Also add the cinnamon and vanilla if you’re making the cinnamon loaf.
  2. Knead until it gets stretchy, the “membrane stage”. I didn’t get there, so pics next time if I do. It also works in a bread machine for 2 cycles, about 10 to 15 minutes if I’m not wrong.
  3. Put the dough in an oiled bowl, cover loosely to allow it to rise. Leave it there until it doubles in size. It takes about an hour to an hour and a half in a warm room.
  4. Punch the air out, and dump it into the baking tin. Let it rest there for 15 minutes or so. It should pop out above the baking tin.
  5. Now add your toppings:
    1. Sprinkle on the brown sugar for the cinnamon loaf, or
    2. Sprinkle on the cheese and brown sugar for the cheese loaf. I added too much cheese so I had to “rescue” it, hence the crown shaped top. Don’t over-do it so that it gets too heavy or the top of the loaf will slip out the sides of the tin when it bakes.
  6. Bake at:
    1. 220 degrees C for 25 minutes. Then remove the tin, and bake for another 5 to 10 minutes so the outside gets crispy. Note that the cheese burnt a little on this setting, so a little tweaking may be required.
    2. 180 degrees for 25 to 30 minutes, with the lid of a pullman baking tin closed. I haven’t tried this yet, but the time seems a little short to me – to be updated!
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