INGREDIENTS
Yudane
50 g Bread Flour
40 ml boiling hot water
Bread dough
80 ml Milk
20 g Xylitol Free Sugar
1 large egg
2.5 g instant dry yeast
200 g Bread flour
25 g unsalted butter
5 g salt
INSTRUCTIONS
Make yudane the night before. Place bread flour in a bowl and add boiling hot water and mix well.
When the yudane has cooled down wrap with cling wrap or keep it in an airtight container to refrigerate overnight.
Place the room temperature milk into a bread machine.
Add beaten egg, sugar, instant dry yeast, to the bowl then add the yudane as you tear it into small pieces.
Add the bread flour and salt.
Set the bread cycle for a 20 minute knead.
Add the room temperature butter into the bread machine at about 10 minutes into the cycle.
Roll the dough round and place the dough into a greased bowl.
Wrap with cling wrap. Let it rise for about 45 min to 1 hour at about 30°C or until it doubles in size.
Test if the dough has risen by dusting your finger with flour and poke the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.
Punch the dough down and cut the dough into 8 equal parts with scraper and roll them.
Cover the rolled doughs with a wet cloth and let it stand for 20 minutes.
Flatten a rolled dough with your palm and roll out the dough to about 15cm long oval with a rolling pin.
Rotate the dough 90° and fold in 1/3 top edge to the centre. Then fold in the other edge also. Fold them in half and seal it.
Roll to shape neatly with your hands.
Do the same shaping for the rest of the rolled dough.
Place the shaped dough onto a baking tray, cover it with a wet cloth and let the dough rise for a second time until the dough double in size.
Start to preheat the oven to 200°C
Gently brush milk on each dough.
Bake the dough for about 10 minutes in a preheated oven.
Remove the bread from the baking tray and cool it down on a wire rack.
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