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Tuesday, August 2, 2016

Chia-green tea milk bread


This bread is almost similar to the popular Hokkaido milk bread sans tangzhong starter . Original recipe is called Hokkaido milk bread as it uses Hokkaido milk . Here , I've added green tea powder and chia seeds .

I love the floral notes that the Taiwanese green tea imparts in this delicious bread . I've added chia seeds because we have lots of it here lurking around , adding it in oatmeal seems can't make a dent on one pack and we still have one unopened pack . Of course , chia seeds are considered to be a superfood so , it doesn't hurt to add some to this bread and I also loved the texture contrast in every bite of this cotton-soft milk loaf . 


The texture is as soft as pillowy as the one with tangzhong due to its high amount of liquid . Cream instead of butter is used in this recipe . No cream on hand ? Use milk and just add softened unsalted butter , maybe 30 grams ?

The dough is quiet sticky to handle by hand so , a stand mixer or bread machine is highly recommended . But hand kneading is still possible , one is replacing some flours with whole wheat as it absorbs liquid well . Another trick is adding liquid gradually to dry ingredients as you knead the dough . Knead the dough until you can stretch it thinly without tearing , it's called window pane test , it's important if you want to have soft , pillowy and billowy bread !


Baking is not a science as some would think otherwise . You can add or reduce ingredients , within reason of course , just use common sense and you're on your way to make any bread or baking goodies that you can be proud of !


Recipe adapted from Mimi Bakery House via Sonia / Nasi Lemak Lover

Makes one 8 x 5 1/4 -inch loaf

1 egg / 54 grams ( weight without the shell ) , lightly whisked
150 grams Hokkaido milk
100 grams whipping cream
3 grams fine sea salt
30 grams caster sugar
15 grams milk powder
12 grams green tea powder
275 grams ( Casarine ) bread flour
30 grams all-purpose flour
3 grams instant yeast
35 grams chia seeds 

* Take out the tin from the bread machine , place the liquid first into the tin - egg , milk and cream . Add in all dry ingredients except the chia seeds . Put back the tin inside the bread machine and select the dough program . Add the chia after 15 minutes and let the machine do the work until the first proofing .

* Tip in dough into a clean work surface and knead briefly to release the air trapped within . Divide  or weigh dough into 3 equal pieces and form into small balls . My final dough is 697 grams .

* Cover the dough with tea towel and let sit for 15 minutes .

* Lightly-greased an 8 x 4-inch bread pan / tin and place it on the baking sheet . Set aside .

* Dust the work surface with flour so as the rolling pin , the dough is a bit tacky . Working with one piece of dough , roll dough into an oval or a rough rectangle . On the long side , fold about 1/3 of the dough and place it in the middle and do the same at the other side . Roll dough from the short side and gently seal the edge . Place it inside the bread pan , seam side down , cover with tea towel or plastic wrap and continue with the rest of the dough .

* Let dough rise for about an hour , depending on the ambient temperature , or until dough rises almost to the rim of the tin .

* Halfway through 2nd proofing , preheat oven to 200ºC . If using a tabletop oven , place the oven rack at the lowest part .

* Place tin inside the oven and immediately lower temperature to 180ºC . Bake for 35 to 40 minutes , if the top is browning too rapidly , tent top with foil . Mine browned less than 10 minutes , small oven problem . Never open the oven after 10 minutes of baking as this will affect the rising of the bread .

* Take out bread from the tin and place on the cooling rack to cool completely . Slice and serve , great on its own or with some jam .






9 comments :

  1. That looks perfectly perfect, Anne. I have ZERO control in front of homemade bread..seriously, I would eat half loaf at one go and finish the other half after that...

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  2. Beautiful loaf, Anne! Looks so soft, fluffy and delicious! Lovely addition with the chia seeds!

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  3. Stupendo pane e anche il colore.
    Un post bellissimo. Brava.
    Vieni a trovarmi, ci sarà una sorpresa carina e utile.

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  4. Hi Anne, your bread look so tall and fluffy. Love the beautiful green color. Nice to go with black coffee, I think I can eat 4 slices at one go. LOL
    Excellent photography skill, very impressive.

    Have a nice day, regards.
    Amelia

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  5. I love how beautiful green the bread looks. Is this green tea powder is matcha tea?

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    1. Bal , green tea is a bit bitter than matcha powder .

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  6. Thank you Anne for your great recipe, I made it last night and it came out just perfect! Can you tell me if I replace the amount whipping cream with some butter, how many gram of butter should I use?.

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    1. Hi there , 30 grams butter would be fine , I think . Add more milk as well .

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