This receipe is taken from Angie's Receipe blog
Ingredient
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)
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. (for those with electric stand-mixer)
Else
1b) Mix Bread, cake flour, yeast, sugar, milk powder and salt together. Add in egg, whipping cream, fresh milk and mix it into dough.
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.
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.
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