Another one of my all time childhood favorite is 鮮奶土司, or pain de mie in french. Long wanted to try, finally have had a chance to this weekend :)
This is actually my second loaf of bread. My first loaf, a whole wheat loaf, was a failture because I forgot to let it rise for the 2nd time. As a result, the texture turned out to be really densed. This time around, I alter the recipe a little bit, cut the portion of the flour, and instead of being creative using whole wheat flour, I returned to the basic using white flour. I guess I cut too down the portion by a litle bit too much, the dough didn't fill up the entire tin. I guess the portion of flour used (250g) is not enough to fill up a 8 ½ X 4 ½ X 2 ½ tin.
Nevertheless, despite the shape, the texture of the bread is exactly what I have been looking for. It's super soft and cottony! It's tastes even as good after it cools down and I didn't have to toast it.
Ingredients:
143g fresh milk (I used 1% low-fat fresh milk)35g egg (~1 egg)25g caster sugar5g salt (~1 tsp plus ¼ tsp)250g All purpose flour4g Instant yeast (~1 tsp plus ¼ tsp)38g unsalted butter (1/2 stick)
Procedures:
In a small saucepan, gently heat the milk and water over low heat until lukewarm
Stir in the sugar, then sprinkle on the yeast and let stand for 10 minutes
Combine the flour, salt, and egg in a electric mixer (I personally used a spatula to mix instead of an electric mixer)
Make a well in the center and add the yeast mixture, mixing until incorporated
Add the butter and mix until blended
Knead for 10 minutes, either by machine or by hand on a floured work surface (I did it by hand)
Form into a ball, set in the center of a buttered bowl, cover, and let rise for 1 hour, or until approximately doubled in volume
Remove the dough from the bowl, punch out the gas, knead briefly (5 min). Divide the dough into 2 equal portion, roll and shape into balls. Let the dough rest for another 15 min
On a lightly flour surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the other dough
Flatten the rolled up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls as you can, swiss-roll style for the second time. Do the same for the other dough
Place dough in a lightly buttered bread tin. Let the dough proof for the second time (for another 30 min or until it fills up 80% of the tin). Cover with cling wrap.
Preheat the oven to 395F. Place the loaf in the center of the over, with a baking sheet over the foil to create flat top. Bake 30-35 min, or until the top of the loaf is golden and bottom sounds hollow when tapped.
Unmold the bread and cool completely on a wire rack
8 ½ X 4 ½ X 2 ½ pan
143g fresh milk (I used 1% low-fat fresh milk)35g egg (~1 egg)25g caster sugar5g salt (~1 tsp plus ¼ tsp)250g All purpose flour4g Instant yeast (~1 tsp plus ¼ tsp)38g unsalted butter (1/2 stick)
Procedures:
In a small saucepan, gently heat the milk and water over low heat until lukewarm
Stir in the sugar, then sprinkle on the yeast and let stand for 10 minutes
Combine the flour, salt, and egg in a electric mixer (I personally used a spatula to mix instead of an electric mixer)
Make a well in the center and add the yeast mixture, mixing until incorporated
Add the butter and mix until blended
Knead for 10 minutes, either by machine or by hand on a floured work surface (I did it by hand)
Form into a ball, set in the center of a buttered bowl, cover, and let rise for 1 hour, or until approximately doubled in volume
Remove the dough from the bowl, punch out the gas, knead briefly (5 min). Divide the dough into 2 equal portion, roll and shape into balls. Let the dough rest for another 15 min
On a lightly flour surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the other dough
Flatten the rolled up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls as you can, swiss-roll style for the second time. Do the same for the other dough
Place dough in a lightly buttered bread tin. Let the dough proof for the second time (for another 30 min or until it fills up 80% of the tin). Cover with cling wrap.
Preheat the oven to 395F. Place the loaf in the center of the over, with a baking sheet over the foil to create flat top. Bake 30-35 min, or until the top of the loaf is golden and bottom sounds hollow when tapped.
Unmold the bread and cool completely on a wire rack
8 ½ X 4 ½ X 2 ½ pan
Recipe Source: from "Paris Boulangerie, Patisserie" with variations ----a gift from a friend of mine :)
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