海绵面包 (Sponge Dough ) by Chef Fiona lau
材料 (Ingredients)
(Sponge dough)
- bread flour/strong flour 214g
- Cold water/milk 128g
- yeast 2g
(main dough)
- bread flour / strong flour - 92g
- cold water/milk 12g
- Egg 30g
- Yeast 7g
- Salt 5g
- Sugar 61g
- Milk Powder 12g
- Butter 45g
(Using Mixer)
- Sponge Dough : Mix all the ingredients well, using number 1on the mixer to mix it to form into dough. Let the dough rise for 4-5 hours or (Overnight) is highly recommended
- Dough : Mix the dry mixture with the wet and sponge dough using number 2 on mixer.
- Add in butter and continue mixing till it stretches and not easy to break, ( when form a Dough)
- Put dough aside for rest 10 mins, then weigh and shape each dough about 50-60g and roll it into round shape and place onto grease tray, proof for another 60 mins or double in size.
- Bake in preheated oven at 180 degrees for about 15 mins.
11 comments :
Hi can i use BM to do kneading n proofing ?
Yes you can @sing yee Fong
Jz follow the step for sponge dough and the rest you can use BM
Hi Fiona,
Can I replace e milk powder wf anything else cos we dun like the taste of milk..
Or will e bread taste like milk if I do add milk powder?
Unbelievable making at this blogs. Thank you author for good sharing.
Tks Fiona for sharing. I don't have a mixer. For d sponge dough can i mix by hand ?
Sponge bread, looks good, haven't made this before, I would like to make this, too
Give a try you will
Love it .. ☺️☺️
What is sponge dough?? What is strong flour?? Can i use normal maida instead of those?
Do I have to leave the sponge dough inside the fridge??
Hi, may I know what yeast you are using? Instant yeast or active yeast? Thanks!
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