Do you love maple syrup? Well, I do. I eat it on its own, with pancakes, with waffles, with toasts, with anything! 😉
Then one day, I saw this recipe for maple syrup loaf 枫糖吐司 on this famous book <<65度C湯種麵包>> by 陳郁芬 , and I couldn’t get more excited! Maple syrup plus soft bread sounds like a fantastic combination! 😀
The original recipe makes 900g of dough, which is too much for the Panasonic SD-P104 to handle, so I tailored the recipe to make about 560g of dough. But I ended up getting 590g of dough! Also, I opted to ferment (1st proofing) the dough in the fridge overnight. So, here you go:
枫糖吐司 Maple Syrup Loaf adapted from ‘65度C湯種麵包’
261g bread flour
43g caster sugar
4.5g instant dry yeast (=1.5 tsp)
28g beaten egg
30g maple syrup
75g tang zhong (17g flour : 85g water should give you ~85g of tang zhong)
handful of raisins, amount to preference
1. Prepare the tang zhong and let it cool in the fridge. Can refrigerate an egg as well.
2. Sieve all the dry ingredients except yeast and set aside. (Sieving is optional)
3. Prepare the wet ingredients.
4. Put the ingredients, dry follow by wet, into the bread pan.
5. Select baking programme no.2 (Rapid Bread) with raisins (manual adding) and start the machine.
6. Measure out the instant yeast and load it into the yeast compartment.
7. Get ready the raisins and drop them in when the machine beeps (should be about 20+ minutes from start).
8. Take out the dough when the machine enters the ‘rise’ cycle.
9. Lightly knead the dough and shape it into a ball. The dough should feel warm but not sticky at all.
10. Put the dough in a greased container, cover it and let it stand at room temperature for about 10-15 mins, then store it in the fridge overnight (12-24hours).
**Do note that this is quite a large and heavy dough and it knocks around the bread pan quite forcefully. Make sure your machine is on a very stable surface. I really do not recommend any increment on this recipe! In fact, I might actually slightly scale it down next time. 😉
The dough has risen to double its size after just 4 hours in the fridge! After that, the growth was noticeably slower. I took the dough out of the fridge at the 19th hour of proofing and let it stand in room temperature for an hour and a half. It continued to rise past the top of the container.
I tipped out the dough and lightly kneaded it before shaping it into four dough balls. The dough was nice to handle and was heavy but not sticky. Then I put the four dough balls into a 6-inch loose base pan and let them proof for 1 hour 15 minutes. They rose to about the brim of the pan. Then, I preheated the oven at 180ºC at the same time glazing the dough with egg white (for 3 of the 4 dough balls) and with maple syrup for the remaining one. They were baked at 180ºC for 40 minutes. The baking time can be adjusted according to the size of your bread/rolls.
Because my oven is tiny and the bread rose really near to the heating element, I had to put a piece of tin foil on top of the bread once it has browned. However, this did not seem to help much as the top was very brown and it also cracked and looked like a four-leaf clover! Very auspicious! 😆 😆
The texture was spot on. Typical tang zhong bread – soft, delicate and ‘with strings attached’ 😆 Look at those strings! 😛
and of course it was feather-light!
The bread was a little too sweet to my liking, so you might want to use less sugar if you are not into sweet bread. The flavour of the maple syrup was faint but noticeable, and I think it added an interesting note to the otherwise ordinary raisin loaf! 🙂
Oh, and the glaze. The egg white glazing gave the dough a delightful brown and soft crust. On the other hand, the maple syrup glaze resulted in a harder and crunchier sweet crust. Personally, I prefer the egg white glazing as I love soft bread with soft crust!
I am very happy with this recipe. Overnight proofing allowed me to be flexible on when to do the baking. However, I wouldn’t bake this with Panasonic SD-P104 as it has already failed me twice with tang zhong recipes! 😆 😆