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Wednesday, June 10, 2009

Butter Loaf 牛油土司

距离上次使用面包机才短短的三天,五月九日一大早我就起身做面包。

这是面包机全自动出产的第二个面包。参考了这个食谱,但是我很贪心,做了一份半的份量,没有完全按比例,自己做了一些调整。


土司发得很厉害(呵呵)碰到了面包机的盖子,烤好的土司涨到‘流’出来,多了一个‘盖子‘,有点怪的样子,不过看看倒觉得很可爱。

面包还有拉丝的哦! 这张是妹妹拍的,我帮忙拉。

Ingredients:

100g milk (I use UHT full cream milk)
2 large eggs (lightly beaten)
4 ½ tbsp sugar
1 tsp salt
320g bread flour
55g cake flour
2 ¼ tsp instant yeast
75g butter (cut into small cubes, soften at room temp)

Method:

By bread machine
1) Place all ingredients based on the sequence listed above (except butter) into the bread machine pan. Select 'Dough' program. Let it knead for 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), press 'Start/Stop' button to stop the program.
2) Select 'Sweet' program, 'Light' colour, '700g' (the smaller size of my bread machine) and press 'Start/Stop' button to start the program. Let the machine do all the work.
3) When bread is done, remove it from the machine and cool on wire rack before slicing.

By hand or mixer
You may refer to the steps here.

Note:

Being kiasu I gave the bread extra 10 mins of kneading (step 1), hoping that the bread would turn out softer. You may skip step 1 and just use the 'Sweet' function.

Do monitor the kneading progress (especially at the beginning) to check if there is any ingredient at the side of the pan which the kneader can't reach. Use a spatula to scrape down the ingredients.

Refrain from opening the lid when the dough is proofing or baking (I unconsciously opened the lid when I saw the dough had rose so high and touched the lid. I quickly closed the lid and the dough just flattened to the pan level. Luckily, this didn't affect the final result.)

While eating the bread I didn't spread any jam. I think it tasted good enough by eating on its own.
The bread was soft and fluffy with quite a strong aroma from the butter. The crust wasn't too thick, it was crispy while the bread was still hot. I liked to eat with the crust but my sister preferred to eat the soft bread only.

18 comments:

  1. Hi Anncoo,

    谢谢。用面包机做的要求比较低,我挺满意的,不需费力就有新鲜出炉的面包吃。

    ReplyDelete
  2. hi, iam from indonesia, n today i bake this loaf, thx a lot for sharing ^^

    ReplyDelete
  3. chuany,

    You are welcome! I hope you like the bread.

    ReplyDelete
  4. 很像磨姑。。。很可爱。
    看起来好像好好吃噢。。
    等我面包机来了,我也要try一下。
    (旧的面包机坏了,等老公买新的给我。。哈哈!)

    ReplyDelete
  5. Gigi,

    经你一说我也觉得有点像蘑菇。哈哈。

    我后来做这个面包有稍微调整材料的份量那么面包烘好就不会涨得高出来了。

    这个面包很好吃,建议使用上等的牛油,味道会更香,完全不用涂果酱就非常好吃了。

    ReplyDelete
  6. Hi,
    Thank you very much for sharing. It is indeed the best butter loaf.
    I have baked this loaf again, again, again and again.
    Will try your cottony soft bread soon.
    cheers !

    ReplyDelete
  7. Hi Anonymous,

    U are welcome! I am glad that u like this recipe.

    For the cottony soft bread it's recommended to bake in oven instead of bread machine (though u may use BM to knead the dough). The result by using BM is less desirable, it yields a more crumbly bread.

    ReplyDelete
  8. I just tried this using bm. Sooooooo good!!!!! Thank you for your recipes, wanted to give up bread making until I tried your recipes, all yummy n good!!!
    I only failed in the coffee bread, pretty tasteless heheheh!
    I love the butter taste for this. Very nice!!!!

    Thank you
    Gina

    ReplyDelete
  9. Gina,

    You are welcome!

    I am glad that I can help you.

    ReplyDelete
  10. Angel, I am a beginner. Enjoy reading your blog.I want to try this bread, but my BM doesn't have sweet function. I have the Panasonic BM. Can I just use the bake function for this one to get the same result? Thanks, Vivian

    ReplyDelete
    Replies
    1. Hi Vivian,

      For my BM the bake function is only purely bake, no kneading and proofing. I think you should select basic function.

      Delete
  11. Hi angel, I'd love to make this bread--seems so yummy. But my BM doesn't have the sweet function. Can I use the normal basic bake function to achieve the same result?

    ReplyDelete
  12. Thanks angel. Ive followed your blog a few times, and have never been disappointed with the result. Therefore I have huge confidence in this one too. Will definitely try it tonight. Vivian

    ReplyDelete
    Replies
    1. Vivian,

      Thanks for your encouragement.

      I have a reader who has been making this bread almost on a daily basis, so I guess this is really quit good.

      Do let me know the verdict after trying. :)

      Happy baking!

      Delete
  13. Hi angel, finally tried this bread. I could find cake flour in the market, so I substituted with a combination of plain flour with a little bit of corn flour. Result is fantastic! This will definitely be made on a regular basis. I took the bread out from BM 15 mins before the preset time, still found the outside is a bit burnt...guess its because of the amount of sugar that I put in. Next time will try to take it out 20 mins prior.Vivian

    ReplyDelete
    Replies
    1. Vivian,

      Glad to hear that you like this bread.

      It's perfectly fine to substitute cake flour with plain flour in this recipe. Sometimes I also do that.

      The timing of taking out the bread is just a reference as different BM performs differently. You should observe the bread crust. Once you notice the crust has turn golden brown and when touch the bread will bounce back then you can stop the program and remove the bread from BM.

      Happy baking!

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"