Sunday, December 19, 2010

SourCream loaf

Finally, I found time to try out a new recipe from Bakespace. However, I added some bal Gelatinized Dough (烫种面团) in order to utilize whatever that’s left from previous baking. End result was ok because it’s soft enough to make some sandwiches out of it, but still not as soft as d Hokkaido loaf.

½ cup low-fat milk
1/3 cup sour cream
1 large egg
1 tbsp butter, softened
3 cups bread flour
3 tbsp sugar
5g / 1 tsp salt
2 tsp yeast
60g Gelatinized Dough (烫种面团)

Put all d ingredients into my ABM & select basic white loaf setting


Blessed Homemaker said...

Good to see you updating your blog again :) I've not bake bread for a long time.... Yours look soft any fluffy.

Irene said...

Ya! will definitely update my blog if I tried out any new recipe.

Yup, noticed that u recently only update dinner recipes ya.. no one eating bread at home?

u noticed too! I found out that most recipe that uses gelatinized dough will turn out more fluffier than w/o so definitely will try to add it to most of my recipes (except d Hokkaido loaf cause it's fluffy enough ;-p )

Blessed Homemaker said...

I don't bake as much now, what's more my abm died on me last Aug while it was kneading a dough, end up had to hand knead :(

With less baking can only blog about cooking now ;-)

Blessed Homemaker said...

Forgot to mention, I didn't have much luck with tangzhong last time, may try again another day.

Irene said...

really? my ABM gg soon too.. am alrdy looking ard for a replacement cause cant leave w/o bread nowadays.. sigh..

same here.. tried using it with some other recipes, also not good.. so far, Hokkaido is still d best..