Sunday, September 6, 2009

Water Roux Starter Hokkaido Milky Loaf

Thot of giving d water roux starter another attempt so I decided on this ‘proper’ water roux starter Hokkaido Milky bread from Angie’s. However, this recipe required Crème fraîche, which is a soured cream containing abt 28% milk fat. It’s slightly soured w/ bacterial culture, but is not as sour & thick as sour cream. I was not able to find that so I used whipping cream. Also, instead of all-purpose flour & Rye flour, I have used bread & cake flour instead! Should really label my flour containers!
With so many modifications, I decided to add 2 more diff,
cream cheese fillings & wolfberries! But d dough was too ‘stiff’ to hold d fillings & most of d fillings flow out of d dough during baking process! As for d wolfberries, it's d reason why d loaf is orange in color!
End result - a very soft & healthy (goodness of d wolfberries) loaf with strong cream cheese smell! Hayden loves d smell so much that he requested for a bit be4 he goes to bed! Try & c if u can locate d fillings from d pics.
Cream Cheese fillings:
  • 113 g cream cheese, room temp
  • ¼ cup brown sugar
  • 1 large egg
  • ¾ tbsp all-purpose flour

Process d cream cheese in a food processor till smooth. Add sugar & process just until smooth & creamy. Add egg & process just until incorporated. Do not over process. Stir in the flour. Set aside.

Modified HML (water roux starter)

  • 300 g Bread flour
  • 50 g Cake flour
  • 30 g Milk powder
  • 120 g Water Roux Starter
  • 55 g Brown sugar
  • 14 g Fresh yeast
  • 5 g Salt
  • 1 Egg
  • 30g Low-fat Milk
  • 50 g Whipping cream
  • 30 g Soft butter, diced
  • 15g wolfberries
Put all HML ingredients into ABM, select basic setting & start. During d 2nd rising process, take out d dough, open a hold in d centre & pour in d fillings be4 closing up d hold. Put back into d ABM & continue baking. Stop d machine just 10-15mins be4 program stops cause by now, crust is brown enough. Let cool be4 removing from pan.

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