Thursday, May 12, 2011

Japanese Cream Bread


This is another bread recipe taken from the book, "Magic bread" by local pastry chef Alex Goh. I've done a few recipes from this book and none of them have failed me. If you 're keen in making bread especially using gelatinised dough method, i would suggest you go and get the book. Anyone of you who have tried the gelatinised method in bread making, i'm sure you 're pleased with its results. The recipes in his book are pretty straight forward and not difficult to follow. If you do not like the gelatinised method, you can also try straight dough method, sponge dough method, water roux in which all produce soft and tender breads. Foodie friend Vivian Pang has a series of breadmaking in her blog for the past week and this week, do visit her blog to see more. Also there's another method, the 17hour pre fermented dough method which i have yet to try by lovely Honey Bee Sweets. Take a look here.




Recipes:
Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg

Ingredients D
40gm butter

Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes.  Bake at 190C for 15minutes.


I also used a small portion mexico topping for some of the buns. If you want to try, after the 2nd proof, pipe the topping onto the buns just before baking.


Mexico topping
A  60gm butter
     50gm sugar
B  1 egg
C  65gm flour
     1/4 tsp baking powder

Method: Cream A until well blended. Add in B and cream until smooth. Lastly, add in C and mix until well blended.

65 comments:

  1. Love your bread..looks really soft :)

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  2. The bread look so nice and soft. I bought the same book when I went home the last time but have yet to try anything from the book yet :)

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  3. Yes, this bread is really soft and yummy! I made this before, ages ago! Must have been before I started blogging, as I can't find the post for this! Haha! The same recipe is used for making his Red Bean Loaf, really, really good! Yup, this is a great book to have, in fact, Alex Goh is my favourite local pastry chef! Most of his recipes are good. I have six of his books! Will be making something from his recipes this weekend too!

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  4. Your braad looks really soft and fluffy! Bread with whipping cream rich and creamy. I love it! Receipe noted. Will bake soon.

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  5. I've seen the same recipe before by Reese Kitchen, using cream for her bread mix. Bought this book when I went back to SG and I'm very keen to try this recipe too.

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  6. Your bread look so soft like cotton.

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  7. hey the bread looks insanely fluffy in the middle! i've seen his book ard in the bookstores but tot the pictures dont look as appealing :P sorry am a sucker for pretty pictures...but after seeing ur post, think im gonna get one as well!

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  8. Such a soft bread! It looks soooo good. And what a coincidence, I just made some sandwich rolls yesterday to use up unopened expired yogurt :).

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  9. Looks really soft! I have this book, still untouched. Better do it soon.

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  10. The breads looks so fluffy and soft - little wonder that it's from a book titled MAGIC BREAD. :)

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  11. Love Alex Goh's breadbook :) Different method yet turn out soft and fluffy :) I just made mini loaf using his gelatinized method...turned out lovely :)

    Your buns look great and japanese bread uses the gelatinized method :)

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  12. Thanks for sahriong more Alex Goh recipes. This bread sounds quite similar to those Hokkaido bread. Great texture as always.
    Hope you're having a great day.
    Kristy

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  13. I love to make bread using water roux method, the bread really turn out very soft in texture lasts for a few days. I still have some left over whipping cream in my fridge, perhaps i could use it for this recipe. Thanks for recommends others blogs to us for references.

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  14. weren't they great? I could just eat them plain!

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  15. this looks great. I love the sweet bread and your looks like they came from a store- picture perfect. you did such a great job. I am having to comment via my name and url because for some reason I can't do it via google account? Something is going on with my account today!

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  16. Ohh...so soft, so dreamy! I'm such a bread lover....if you ever need me to do anything for you, just pass me one these fluffy buns, lol! I think I will try this out next week...yum yum! :) Thanks Lena!

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  17. The bread looks so soft and fluffy. Yums. Can't wait to take a bite of that! Gotta try it!

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  18. Bread looks very soft! Nice

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  19. Just dropping by again to say I actually like your friend's durian + sambal belacan idea... ;)

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  20. You have a soft bread, Lena. I love Alex Goh's recipes also, really yield a very soft bread :)

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  21. The bread looks so soft and nice! hey, when is our dinner?

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  22. I think a see hum story by me would be closer to a haunting horror tale... :P

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  23. ann, this is a lovely bread!

    gert: you have this book? what are you waiting for??haha!

    joyce: now i know which 6 books, you are really a big fan of alexgoh!

    vivian: not much flavour but i'm sure you would love this as well!

    zoe: i'm sure you would be able to find something that you like from the book!

    yummykoh: thanks, yes..soft and fluffy..the kind that we love..

    jean: i know you're good at making breads now..go buy this book!

    esther: hmm, i want to chk out yours too later!

    small2baker: maybe you shld really get starting, i'm sure you wld love them!

    kennymah: hey, any magic ingredients for successful angkoos? can teach me??

    elin: i just saw your post. Lovely, isnt it??

    kristy: i would also like to try on hokkaido bread one day. Did you do that?

    waikitt: water roux is another method that many bloggers love...if only we dont have to cook the flour first..

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  24. bookmarked! thks for sharing Lena!
    never tried water roux method b4... :)

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  25. such soft and fluffy texture! hearing your raves on this book, i must try something in the book soon!

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  26. Look perfect! Soft & fluffy!

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  27. Hi Lena,
    Lovely bread, looks very soft, can the whipping cream be replace with another ingredient. TQ.

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  28. oh my, this looks so soft and fluffy. i have never tried baking bread with whipping cream before. It shall be going up on my list!

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  29. This is my kind of bread that I would spread some butter on it. So soft and moist. I never used whipping cream, something worth trying.

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  30. Oh Lena! That looks so soft and cottony! Sooo good that I bet I can have it on its on over and over again. Now to get over my fear to make other sorts of bread... other than the "Throw and let it churn" bread mix!

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  31. Hi Lena, this bread looks really good.
    And I for sure will make at least 4 pieces disappear fast...
    maybe add marmalade or peanut butter, and iced coffee.
    Have fun, Lena.....
    Best regards.
    Lee.

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  32. hi everyone, as most of you know that for the past 2 days, blogger a/c has been down, most of the comments made earlier has gone missing but just to let you know that i've read each one of them !

    daphne: to answer your question, you can use milk in replace of whipping cream but probably the texture might be a little different but still soft.

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  33. sorry that answer was meant for you, delphine!

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  34. Thank you, Your writing has helped me,,
    i like this blog,,
    By Lose Weight Fast

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  35. Hi there, just come visiting from My Little Space. This bread looks very yummy, as for the black forest cake Mmmmmmmmmmm I will be back. Diane

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  36. Yum! It looks so light and fluffy :)

    Sues

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  37. Hi Lena,
    Thanks for your reply. TQ.

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  38. Love your bread recipe...somehow I can't achieve the type of light texture you seem to find so effortless!

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  39. The bread looks light as the clouds. Haven't seen such a recipe before, quite an interesting range of ingredients

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  40. Just printed the recipe, thanks for sharing! Hopefully the outcome will be as fluffy as yours!^^

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  41. Lena,
    I made the gelatinized starter now.. 1.12am.
    It's very tough, not soft at all, not that I can blend it but rather I had to knead it to bring it together, like tong yun dough and was crumbly. Should I knead it to form a clump? Or just leave it as it is, or it shouldn't be that tough? Haha! I'm just learning to bake bread the proper way, sifu!

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  42. not that tough/crumbly. Normally what i do is make a well in the flour and i pour the hot water little by little and keep stirring until it forms a dough. if you find it too dry, can add drops of water till at least a dough is formed. like tong yuen dough, i think it's okay, sifu!!

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  43. I made a well too, and slowly poured the boiling water in, and stirred with chopstick. It's piece of tough dough leh, serious. I had to knead and press the whole clump together. It's a bit sticky due to it half cooked, but not soft like raw bread dough. Sigh, I hope it turns out well with my "hoi jeong tai kat", hahaha!!!

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  44. no, it's not like raw bread dough but if you can get form to a dough, i think no problem. It might also due to the brands of flour. When you add in ingredient c, put on low speed ( 2 or 4) and after adding in the butter, just continue beating (maybe at speed 6)until the dough is really soft and maybe shining. If you will that the dough is a little wet, just sprinkle a little flour around the bowl.aiyah, you're not first time making bread, i hv full confidence in you! i'll pray for your bread..haha!

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  45. Tarak brand la. Just bakery shop bread flour. It's not my first time baking bread, but it's my first time doing bread using new methods beside the normal mix and knead. I'm still very much a novice in this field.

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  46. Hi,
    Did you hand knead or use machine?

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  47. hi anonymous, all my breads here are kneaded using machine.

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  48. Hi Lena, can I use kitchenaid mixer to do all kneading? This will be my first attempt in bread baking. I don't have bread machine.

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  49. hi anonymous, sure you can. I did all my bread using ka mixer. You can use speed 4 and 6 interchangeably to knead the dough till smooth and shiny, it will take probably around 10-15 minutes. Remove it from your mixer, on a floured surface, shape into a ball and let it proof .

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  50. Hi Lena, thanks for your prompt reply and advise. My first attempt almost failed as I follow your recipe to T. You have typo error which mention 'divide dough into 6gm each'. My daughter and I just follow accordingly. Was really silly till I decide to double check with your other recipe. Then realise that it should be 60gm instead. Nevertheless, we successful bake the bread and my girl loves it.

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  51. hi anonymous, oh so sorry abt the typo error, i hv corrected it now. Thanks for pointing this out! i'm glad to hear that it turned out successful after all. Happy baking!

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  52. 120gm bread flour
    85gm boiling water

    May I know the tangzhong once cooked, how many gm??

    85gm of boiling water is how ml of water?

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  53. hi, i did not weigh the starter . 85gm is near to 90ml.

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  54. Hi,

    May I know is it Dairy or non-dairy whipping cream?

    Many thanks,
    Chilliqueen

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  55. hi chilliqueen, it's diary cream.

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  56. Hi, I am a big fan of Alex goh, bought two of his books in Singapore in 2005, while I was on holiday. This year we went back to Singapore for holiday again and tried to find more books but couldn't find any, can anybody please let me know where can I find them as I didn't find them online as well. Thank you.

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  57. hi jalbader, you can find out more from this site.
    http://www.mphonline.com/welcome/welcome.aspx
    OR
    http://www.mphonline.com/books/nsearch.aspx?do=search&Cri=2&Val=alex%20goh&Sess=Tue%20Jul%2024%202012%2016:21:53%20GMT+0800%20(Malay%20Peninsula%20Standard%20Time)

    This is a bookstore based in malaysia. I believe that they ship to overseas.

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  58. I made these today....wow, really like it's fluffiness...but, I still have questions....

    1. My dough was rather wet after I added everything but I dare not add more flour, as I have not made any bread using this method before....so am not sure of the texture of the dough....is it something like the straight dough method or is it normally a little wet?
    2. Although the inside is nice...but still the surface of my buns a far from yours....it is crusty and could not get the brown top like yours....can I email you a photo of my buns?

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  59. also, I think I really need some shaping advice...haha....

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  60. Hi another question about liquids...all this while I've been following the recipes which shows the liquid in grams but I normally measure all using ml...I.e no matter what liquid I will use the recipe as, 85gm as 85ml. Do you normally weigh your liquid ingredients?

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  61. hi yeong shong, actually i have baked buns using this method few times oredi and as far as i can remember, the dough isnt wet and very easy to handle. you mean your crust is a little hard? you can email to me at wflena@yahoo.com

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  62. Hi Lena, thanks for sharing this recipe. I've tried this a couple of time already, the result is great and my family loves it...

    Thanks,
    Midia

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  63. Hi Lena,

    Just want to confirm you really use KA speed 4 and 6 to knead? I just got my KA (KPM50) and the the person and instruction booklet says not to exceed speed 2 for kneading. Yesterday tried other recipe using overnight sponge dough method, use my KA to knead for about 30 mins on speed 2-3. But still found that the dough is very sticky, not easy to handle and seems like couldn't reach window pane stage. I'm afraid the motor couldn't take it if I turn the speed higher and knead longer. Therefore, I just stop after about 30 mins and continue proofing and the remaining process and eventually the bread turn out soft inside but rather hard on the surface, just like what Yeong Shong said, a little crusty. The second day, the bread turn a little dry. I'm not sure if it's the kneading process or I need to lower my oven temperature a little or shield the top. Hope you can share your experience with the KA, I would like to try out this recipe soon. Thank you.

    ~New Baker~

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  64. hi new baker, sorry for the late reply, just got back from a trip. yes, usually when i knead, i used speed 4. I usually start off with low speed with 2 with starting to mix in the ingredients, then increase to speed 4. You do not have to use speed 6, i sometimes use sped 4 and 6 interchangeably in between the kneading. Most of the time i did not knead till window stage but till smooth and soft, usually takes about 10 minutes. Cover the dough during proofing. I dont think you need to shield the top, normally small buns like these will usually take about 12-14 mins to bake, oven temp varies but should be around 180C.

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  65. It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
    I board a good recipe already dealt a site like this couscous marocain
    Recette couscous

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