After few days of steaming recipes I finally came back with baking..;p Alot to bake from my "waiting list" but I'll like some simple bread or buns first. There are lost to bake for this coming weekend and lots of plans for the coming weeks until X'mas! Wow....I'm so excited and can't wait for the days to come..:D
Alright now, for today's post....Japanese Cream Bread. I'm not sure why this buns has such title but its definitely a good one.
120g bread flour
85g boiling water
380g bread flour
8g instant yeast
120g cold milk
100g whipping cream
**Some cheddar cheese and dried basil leaves for topping.
~ Mix (A) well-blended to form a dough. Cover and set aside to cool. Keep into refridgerator for 12 hours. (It can be more than 12 hrs but not less)
~ Mix (B) until well blended. Add in (C) and knead to form rough dough. Add in (A) and knead mix.
~ Add in (D) and knead to form an elasic dough.
~ Let proof for 1 hour, divide the dough into small portions. (about 80g each) and mould it round. Let rise for another 10 minutes.
~ Roll it into a long oval shape then brush top with some beaten egg and sprinkle some cheddar cheese and dried basil leaves. Then let proof double in size.
~ Bake at 190'C for 10-15 minutes.
Its super soft and has a creamy taste. YUMMY!!
Just imagined I have 10 buns 2 hours ago, but now I left only 4!!! So this shows that I've succeed for another bread recipe...haha!