Started baking bread again as my youngest son school holidays is over... back to school yesterday!😉
小儿子昨天开学了，昨晚赶工做的面包，应该够吃几天吧！😅
Ingredients:
高筋面粉 bread flour 330g (2+1/3cup) 细砂糖 sugar 30g (1/8cup) 盐 salt 1tsp 奶粉 milk powder 10g (1+1/2Tbsp) 鲜奶 fresh milk 200ml +/- 蛋黄 egg yolk 2 即溶酵母 instant yeast 1tsp 无盐奶油 unsalted butter 25g ( 2Tbsp) 长模 Pan size 28cm x 6cm x 20cm Method: 1. Mix all ingredients into the mixing bowl and knead for 15mins (except butter).
2. When dough is made, add butter and knead for another 15mins till dough is stretchy. Rise for one hour.
3. Once the dough is ready, divide them equally into 8 portions.
4. Roll each dough into a smooth round dough and rise for 15mins.
5. Roll out the dough with a wooden roller pin, then roll it up vertically.
6. Lined it up into a 9" baking pan, brush the top with melted butter and keep it in the oven (without turning on) for 40mins to rise.
7. After 40mins it should have risen double it size. Remove from oven. Sifting some icing sugar on top.
8. Preheat the oven to 175C-180C and bake for 15-18 mins.
9. Remove to a cooling rack to cool down completely before storing. Recipe source from: Apron Happy Baking!
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