Japanese Cream Bread

Roti lagi..nak buat macamana...dah suka makan roti dan bun neh..kali neh guna resepi Alex Goh...tapi as usual tak shape macam dalam method tuh...sebab bubuh inti dalam bun...inti sardine mayonnaise..dan satu lagi yang sweet..inti red bean...nak perabih red bean yang beli hari tuh...weekend neh nak clear up the fridge...harap2 jangan la buat tak de air lagi..memang ngamuk laaa...

Roti neh lembut...so tak ada nak komplen apa2...Alhamdulillah selama dok buat roti neh menjadi kesemuanya...setakat lembek tuh..boleh lagi modified tambah tepung sikit2 bagi ok..terimakasih kepada semua yang berkongsi resepi...ros, shidah, cmg, mamafami, kak ummi, hana, izah dan ramai lagi..dan juga hasil browsed beberapa blog blogger chinese seperti blog happy home baker, angie's recipe, blessed home maker, sotong cooks, baking queen, beach lover..try la intai site depa...they really made wonderful breads and rolls...saya suka sangat cari resepi bread kat blog semua yang saya sebut tadi...Sekali lagi TQ very much...

Meh check resepi bread neh pula yer...

Ingredients:-

A) 120g  bread flour

     85 g boiling water

B) 380g bread flour

     75g sugar

     6gsalt

     8g instant yeast

C) 120g cold milk

     100g whipping cream

     1 cold egg

D) 40g Butter

Method:-

1) Mix ingredients A together to form a rough dough. Cover and let cool, then keep in the refrigerator for at least 12 hours.

2) Mix together ingredients B, then add all of ingredients C and combine well. Add in the refrigerated dough from A, knead together till well combined. Then, add the Butter from D, knead until elastic.

3) Let the well kneaded dough proof for 40 minutes. Divide the dough into 12 pieces and mould round and let rest for 10 minutes.

4) Flatten each dough pieces and roll into oblong shape place 3 pieces into a greased 17x9x6.5 cm loaf tin. Make 4 loafs.

5) Let proof for 50 minutes. Bake at 180 degrees Centigrade for 20-25 minutes.

* Saya guna bread maker dan ikut instructions dia...