Hokkaido Milky Loaf

Assalamualaikum..

Mood meroti masih meluap-luap ni. Maap la kalau asik resepi roti je ye..huhuu. Tp roti ni lain dr yg lain..percayalahhhhh.. Sebenarnya sy buat roti ni sbb nk abiskan whipping cream yg dah dibuka, nnt kalau rosak syg plak. Ditambah plak dgn lauk kari kepala ikan yg ada balanced lg. Maka, muncul la idea utk try roti hokkaido ni.

Menurut pakar (iaitu beberapa blogger), namanya roti ni hokkaido sbb menggunakan hokkaido milk .yg agak mahal..sy xtau la plak apa rupanya hokkaido milk tu. Sy guna susu dutch lady je, maybe sy patut bg nama dutch lady milk loaf..hahaha (k la, behenti merepek dah). 

Rasa roti ni hampir sama dgn loaf kat Sun Moulin, tp sy lupa apa nama loaf tu. Lepas ni dah xpayah da nk beli roti mahal tu..huhuhu. Resepi ni sy amik dr Kak Nor & yg asalnya dr Angie's Recipes & Wendy. Korang jgn pelik tgk resepi nya ya, sebab memang xda butter @ shortening @ marjerin..sy pun mcm x pecaya mula2 tu. Tp Alhamdulillah, jd dgn sangat sempurna. Sy share resepi kat cni utk korang try ye.. Selamat meroti

Hokkaido Milky Loaf
by: Angie's Recipes

Ingredients

• 540 g Bread flour
• 60 g Cake flour
• 10 g Dry active yeast
• 30 g Milk powder
• 80 g Sugar
• 9 g Salt
• 1 pc Egg
• 250 g Fresh milk
• 150 g Whipping cream (heavy cream)

Method

1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
3. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
4. Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.