Ingredient:
• 143ml fresh milk (I used Meiji)
• 35g egg
• 25g caster sugar
• 5g salt
• 250g bread flour
• 4g Instant yeast
• 38g butter (unsalted)
Method:
• Place milk, egg, followed by caster sugar, salt, bread flour and yeast into mixing bowl. I used my kitchenaid with the hook attachment
Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue kneading for another 10 mins
• Remove dough and let it proof in room temperature in a mixing bowl, covered with cling wrap. (I usually eye ball it till it doubles in size)
Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins
• On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
• Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.
• Place doughs in lightly greased tin. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.
• Bake at pre-heated oven at 180 deg C for 30 to 35mins.
• Remove bread from tin immediately after it’s done! Let it cool before slicing into it. (I know the waiting part is tough, (Patience is not one of my virtue) but it’s gonna make a difference!
• Place milk, egg, followed by caster sugar, salt, bread flour and yeast into mixing bowl. I used my kitchenaid with the hook attachment
Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue kneading for another 10 mins
• Remove dough and let it proof in room temperature in a mixing bowl, covered with cling wrap. (I usually eye ball it till it doubles in size)
Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins
• On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
• Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.
• Place doughs in lightly greased tin. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.
• Bake at pre-heated oven at 180 deg C for 30 to 35mins.
• Remove bread from tin immediately after it’s done! Let it cool before slicing into it. (I know the waiting part is tough, (Patience is not one of my virtue) but it’s gonna make a difference!
