Tried a famed soft bread recipe from the book “孟老师的100道面包”, turned out very well! 😀
The bread was very soft and the crust was crispy! The added chocolate chips added some moisture to it. 😀 It tasted mildly buttery, like a light brioche, and was good by itself! Love it!
The original recipe is for oven bake, but I did it in the breadmaker anyway. 😀
卡士达超软吐司 Custard Tang Zhong Soft Bread – Adapted from <<孟老师的100道面包>>
For the custard tang zhong,
1 egg yolk
10g caster sugar
15g bread flour
For the bread dough,
250g bread flour
30g caster sugar
4g instant yeast
15g milk powder
115g water + leftover egg white from custard mixture
all of custard tang zhong
- For the custard, just mix everything and cook on low heat until paste-like. Cover with cling film and chill. Save the egg white for the bread dough.
- Put all dough ingredients into bread tin, start the bread machine.
- (Optional) Take the dough out 1hr 40min before finish time for reshaping. Knead in chocolate chips if desired.
Do try! 😀