Roti Hokkaido Milky Loaf : Perlu banyak practise lagi!

Projek meroti ni di buat petang semalam. Hujung minggu baru ni beli bahan2 tuk meroti, petang selasa baru terlaksana. Huh memang ambil masa sungguh la nak kumpul kerajinannya, ya la nak kerah tenaga 4 kerat tuk menguli tu yang jadi malasss sikit nak membuatnya.

Roti Hokkaido Milky Loaf yang ter'Over" sikit keraknya, tapi kerak tu tetap lembut tau..

Kali ni try buat Roti Hokkaido Milky Loaf. Even tak guna bread maker, tapi hasilnya memang cukup puas hati, lembut dan halus mulus je teksture roti tu. Cumanya nak kena adjust suhu oven dan perlu betul set masa pembakaran. Orang kata practise makes perfect kan? So InsyaAllah buat lain kali makin cantik rupa luaran roti ni (^_-)

Halus mulus teksture roti ni, terasa cam nak buat je lagi pasni...

Pada yang nak cuba buat sendiri boleh la usha-usha bahan-bahan dan cara-cara nak membuat Roti Hokkaido Milky Loaf ni ya. Pasti hasilnya tidak mengecewakan...


HOKKAIDO MILKY LOAF
Source: Angie's Recipes & Wendy

Makes: One 5X5X13 inch pullman tin, without lid
source : K.Nor

540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream 

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved. 
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.