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Friday, November 6, 2015

Japanese Cream Pull-Apart Bread

 
 

Recipe Source:  Alex Goh's Japanese Cream Bread taken from Magic Bread

Ingredients:
(A)
120g bread flour
85g boiling water

(B)
380g bread flour
75g caster sugar
6g salt
8g instant yeast

(C)
120g cold milk
100g whipping cream (I used thickened cream)
1 cold egg

(D)
40g butter

(E) Mixed together:
25g butter, softened
25g condensed milk

(F)
dried blueberries
dried cranberries
almond flakes


  • (A):  add the boiling water into the flour, mix until well combined to form a dough.  Cover and set aside to cool.  Refrigerate dough for at least 12 hours.
  • (B):  Mix all ingredients until well combined.  Add in (C) and knead to form rough dough.  Add in (A) and knead until well combined.
  • Then add in (D) and continue to knead until an elastic dough is formed and passed the Window Pane Test.
  • Place the dough, covered, in a warm place to proof until double in size.
  • Punch down and knead lightly. Roll the dough into a rectangle and using a pizza cutter, cut the dough into strips.  Brush (E) mixture liberally on the first strip of dough and place a second strip over the first one. Repeat until you get a stack of 4 strips.  
  • Then cut the stack crosswise through all the 4 layers, into 6 equal rectangles.  Arrange the rectangles vertically into a 20cm chiffon pan that had been greased with (E).
  • Cover and let it proof until almost double in size.  Brush (E) over the top and sprinkle (F) over the top.
  • Bake in a preheated oven at 180 deg C for about 25 minutes.

2 comments:

  1. How I miss bread and carbs! This is so soft and beautiful!

    ReplyDelete
  2. Absolutely delicious! And your photos are gorgeous! Thanks for sharing the recipe:)

    ReplyDelete

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