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Hello everyone, I’m Pin. This recipe was retrieved on the last day before the website was shut down. Today's recipe comes from 薛妃娟 blog and uses the relatively uncommon 100% sponge method. The result is a moist, soft bread that melts in your mouth like a marshmallow, comparable to the popular Japanese "生食パン" (milk bread)! Good recipes should not be forgotten, so I specially filmed and recorded this one.
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Reference recipe: 妃娟與大、小拉拉的網路日誌
Toast mold: Sanneng SN2052 450g/12 taels*1 piece
A. Sponge Dough Ingredients:
260g bread flour
8g sugar
1.6g instant yeast (a little more than 1/4 tsp)
83g milk
73g heavy cream
18g egg white
5g unsalted butter
B. Main Dough:
All of the sponge dough
21g egg white
39g sugar
3g salt
1g instant yeast
16g milk powder (I used whole milk powder)
5g unsalted butter
Steps:
1.Mix all the sponge dough ingredients and knead into a uniform dough. Cover and let it ferment at room temperature for 2.5-3 hours until it has visibly expanded.
2.Add all the remaining ingredients (except the butter) to the sponge dough and knead into a smooth dough. Finally, add the butter and knead until a smooth, translucent thin film can be pulled out. (The dough will feel very soft and not too sticky.)
3.Seal the dough and let it continue to ferment for 10 minutes. (Do not over-ferment.)
4.Divide the dough, roll into balls, cover to prevent drying, and let it rest for 15 minutes.
5.Fold, roll out, and place the dough into the mold.
6.Spray a little water on the surface, cover, and let it ferment in a warm place until it fills about 80% of the mold (approximately 40 minutes, check and time accordingly).
7.There are two baking options, choose according to your preference:
1)Bake at 160°C/180°C (320°F/356°F) for 30-35 minutes. Cover with aluminum foil after about 15 minutes.
2)Bake with only the bottom heat at 180°C (356°F) for 40-50 minutes. After 40 minutes, depending on the browning, you can choose to turn on the top heat at 160°C (320°F) and continue baking until browned.
Notes:
Adjust the fermentation environment according to the room temperature. If the room temperature is low, ferment in a warm place. However, be careful not to overheat the dough to the point of partial cooking.
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