Friday, September 23, 2016

Charcoal Soft Bread ?????(????)



Bamboo charcoal is a fun ingredient widely used in many bread, cake and cookie recipes throughout Asia. The charcoal powder is actually tasteless and odourless. It lends a naturally coloured and gorgeous look to baked goods without affecting the taste. 

Look at these lovely Charcoal Soft Bread, they are pillowy soft and spongy. And, they will stay soft for days.  


I use Blue Jacket Unbleached Bread Flour and Cake Flour in this recipe. :)



This recipe was adapted from here . If you do not have charcoal powder and would like to try the plain golden soft bread, click here for recipe >> 











Ingredients:


(A)

105g Bread Flour ???? 105?

45g Cake Flour ???? 45?

12g Castor Sugar ? 12?

1 tsp Instant Yeast  ???? 1 ??

(B)

120g Warm Water (just a little warm when touch by hand) ?? 120?

(C)

105g Bread Flour ???? 105?

45g Cake Flour ???? 45?

2 tsp Charcoal Powder ?? 2??

57g Castor Sugar ? 57?

1/2 tsp Salt ? ???

12g Milk Powder ?? 12?

(D)

45g Egg (lightly beaten an egg, reserved some for egg wash) ?? 45? (??)

25g Water (at room temperature) ? 25? (??)

(E)

40g Unsalted Butter (softened) ???? 40? (??/??) 


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Method:

1. Mix (A) in a mixer bowl. Add in (B). Use a spoon or mixer's dough hook to mix until it form a sticky dough. This is the starter dough. Cover the bowl with cling wrap and let it rest for about 2.5 hours.

?(A)??,??(B) ??????????,??????????,????????




2. Monitor closely after 2 hours. When you see 'bubbling' effect and the center of the dough starting to topple, that's the time to add in (C) and (D).
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3. In a bowl, mix together (C) ingredients. In another bowl, mix together (D) ingredients. When the starter dough is ready, add in (C) and (D)
??:??(C) ?(D) ???????????????


4. Mix until it form a shinny dough. (For KitchenAid mixer, use dough hook, speed 2 for 5 minutes. This can be done with hand too, my sister tried hand knead the dough, according to her, it's very sticky at this stage, but it'll be pliable after a while)
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5. Knead in (E) gradually and continue to knead until it passes the membrane stage. My mixer took about 10 minutes kneading time).
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6. Cover and let it proof 1.5-2 hours. Remove from the bowl and place the dough on a lightly greased worktop. Deflate and shape as desired. Place the dough on a lightly greased baking tin. Let it proof doubled in size, about 1 hour. 
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7. Preheat oven 200'C. Egg wash and add on some toppings as desired.
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8. Place the bread into the oven, 2nd rack from the bottom. Reduce temperature to 170'C and bake for 15-20 minutes. This method helps the bread to RISE to the MAX! 
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9. Remove from oven. 
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10. Remove bread from the baking tin. Let it cool completely on the rack.
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11. It's ready and time to enjoy the delicious bread! :)  
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Feedback from those who have tried this recipe:


By Tammy Tng

By Tammy Tng 






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