1. In
a mixing bowl, mix together all (A) ingredients.
2. In
a separate bowl, mix together all (B) ingredients. Pour (B) mixture into (A), add in all the poolish starter. Knead to form a dough.
3. Gradually
knead in (C).
4. When
the dough pass the windowpane test, transfer to a lightly greased bowl, cover with cling wrap and let it proof until doubled in size, takes about an hour.
5. When
it
6. You
can roll it up to bake a loaf or shape as desired. Get some bread shaping ideas here.
7. Cover
and let it proof for 45 minutes or doubled in size. Egg wash and bake in a preheated oven 180
Starter DoughSupreme Bread FlourWaterInstant Dry Yeast. Fresh from Oven ~~ My Bread Story. Main DoughSupreme Bread Flour Egg Milk Powder Granulated Sugar Salt Instant Dry Yeast Unsalted Butter Method：Mix starter dough with main dough ingredients,except unsalted butter,knead become a dough,add in unsalted butter continued knead till thin membrane appear
The texture is really nice and soft. Surprisingly, after let it out to proof in the microwave oven with a hot towel, my bread finally awake and rose nicely
This is an Oriental Sauce for Chicken Chop that is easy for you to prepare ahead of meal time. The sauce is suitable also for pork chops and also as a dipping sauce for fried firm beancurd with addition of some toasted sesame seeds or ground peanuts
The bread is soft and stay soft even after the next day. When I saw Kelly posted a good review on this bread and mentioned that it is as good as bakery's version, I decided to give this a try
My sourdough bread has mild sour taste and soft chewy texture with a crusty outside. When I first read about the sourdough bread, it reminds me of Chinese old dough mantou (老面馒头), a steamed bun with wild yeast starter before commercial yeast was commonly used
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