BM - Hokkaido Milk Loaf

Assalammualaikum... 

Tiba-tiba dah sampai February 2016. Bila akhir zaman kan camni la kita... 
So tahun ni salah satu mission is to share resepi.. Hope that bila saya dah takda kat dunia ni, resepi ni anak - anak mommy bleh lah tengok kat sini.. Err jangan tengok jer.. try la yer.. 

Resepi ni Safi amik kat blog blog dan gabungkan untuk dijadikan roti manis yang sangat lembut dan lemak berkrim.

sangat lembut dan enak dimakan dengan kari kepala salmon Datin Sofea.

Selamat mencuba!
Hokkaido Milk Loaf - version BM Kenwood

Ingredients :

(A)
270g bread flour or High Protein or Flour biasa
43g sugar
4g salt
1 packet instant yeast

(B)
43g eggs

29.5g heavy cream

27g fresh milk

4.5g milk powder
92g tangzhong

(C)
24.5g butter

d.i.y 

TangZhong (starter)
*final weight is around 92gm

6 tablespoons water

6 tablespoons whole milk powder
4 tablespoons flour 

Combine all in a small saucepan, whisk until no lumps . Place the saucepan over low heat, whisk constantly until thick and the whisk leave lines on the bottom pan (3-5mins). Transfer to a small bowl and let it cool to room temp

Step : 

1. Preheat oven to 180°C.
2. Brew the yeast
3. Add all ingredient in BM then lastly put in the yeast 
4. Press No 7
5. After the BM stop. Remove the dough and shape it into a round ball. Place it in a greased bowl.
6. Remove the dough from the greased bowl and divide it into 2 equal pieces 
7. Shape into round balls and proof them for another 15 minutes at room temperature.
8. Proof for about 40 minutes at 38°C environment, or until it has risen by about 80%.
9. Shape as what you preffered. I make it normal bun
10. Brush the top of the bread with egg wash and bake at about 150°C top heat and 180°C bottom heat for about 35 minutes.

eggwash :

1 large egg beaten with 1 tablespoon cold water