Skip to main content

Tea time10 ~ Queen Loaf

Bread loaf have been everyone favourites I guess. You can eat it plain or spread with jam or sandwich it with sunny sided egg. Bakery is everywhere in my town, Miri...:p
You can buy a loaf of bread anytime....why make your own. Its troublesome and it takes at least 2 to 3 hours to make. Anyway trust me, if you have tried once making your own bread, freshly baked from your own oven you will love it. You know what ingredients you are using and most important you know that you do not add preservative, additives or whitening. 自己做的,包你满意。。^^

非常有满足感噢!!!又好吃。。。^^


Ingredients:
(A) 500g high protein flour
75g sugar
6g salt
20g milk powder
8g instant yeast

(B) 150g overnight sponge
1 cold egg
240g cold water
90g butter

Method: (I use Noxxa Bread Maker to make this bread..^^)
1) Pour (B) into bread then put in (A).
2) Use mode 11.
3) When the mixing and kneading process is finish the bread maker will 'beep' you. Then its ready to take out from the bread pan. Divide the dough into 3 portion. Rolll them round and sit it for 10 minutes.
4) Roll the dough into a rectangle shape to release air bubbles and roll it back like a swiss roll and seal the end up by pinching the edges. Put the rolled dough into a greased bread loaf pan with the sealed edge facing down.
5) Cover it with a piece of clean cloth and proof in a warm place for 45 minutes.
6) Preheated oven at 180℃ and bake for 23 minutes. When it is done, pour out the bread from the bread pan instantly to prevent condensation in the pan.
**Sponge dough ingredients:
100g plain flour
60g water at room temperature
1/4 tsp instant yeast

Method:
1) Use 20g water dissolve yeast, mix all the ingredients together to form into a rough dough.
2)Wrap in cling foil and proof for 30 mintues.
3) Then put in refrigerate for 48 hours or overnight.
一定要自己试一试,你就会爱上做面包了。。。。^^
***********

Comments

  1. Hi, may I know when I make the sponge dough, first I need to add 20g of water to dissolve the yeast and later add other ingredients in. Total 80g of water?

    ReplyDelete
  2. Hi Tiffany,
    Total is 60g of water only.

    ReplyDelete
  3. Hi Mui Mui, why you did not use bread function in NOXXA bread maker ?

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil