Sunday, August 16, 2009

Bread using "Gelatinized Dough"

Just bought Chef Alex Goh's new book "Magic Bread" at Kino (members get 20% off this month..) - he introduces gelatinized dough which he mentioned is first introduced by Japanese chefs. This type of bread making technique, makes the bread soft and springy which is well-liked by Asians. Also he excluded the use of any additives such as bread improvers etc.. in his new book..

I made the basic dough and followed half the dough recipe with his 'Butter Sugar Bread' and the remaining half of the dough, i thought i made something savory, so i added cheese instead. Of course my daughter prefers the sweet version. The bread is indeed soft and springy. I just tried it fresh out of the oven, so i don't know if it would still be soft the next day..(gotta wait and see)..

[The Next Day] : Bread still very soft without the use of any bread improver etc or the need to heat up!! I'm liking this method of bread making already! :)

Basic Sweet Dough Recipe
(taken from Magic Bread by Alex Goh)


A) 100g Bread Flour
70g boiling water

B) 300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g yeast

c) 175g cold water
60g cold eggs

D) 60g butter

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs.
2) Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended.
3) Add in D and knead to form elastic dough
4) Let it proof for 40mins.
5) Divide the dough into required weight and mould it round. Rest it for 10mins and ready to use.

Butter Sugar Bread

Prepare the basic sweet dough as above.
Prepare adequate soft butter & sugar.

1. Divid the dough into 80g and mould it round. Let it rest for 10mins.
2. Roll the dough flat into 1cm thick. Place it onto greased pan, let it proof for 45mins
3. Egg wash the surface and use fingertip to make small indentation over the dough. Pipe some soft butter into the indentations and sprinkle the top with sugar.
4. Bake at 180C for 12mins.


Jenniffer on August 17, 2009 at 11:47 AM said...

OMG! That bread looks crazy good! And your sugar roses are EXCELLENT!! Are you sure you're an amateur? If so, not for long! Keep up the great work!


faithy on August 17, 2009 at 11:51 AM said...

Hi Jennifer! Thanks for your kind & encouraging words! I still have lots to learn & improve! :D

Anonymous said...

Hi! Faithy, such a soft and yummy bun. I just got a copy of the "Magic Bread' book too, thinking of trying the bake the basic sweet dough too. Just want to check how you knead your dough by hand, bread machine or mixer. Previouly I try out using hand and kitchen mixer to knead my dough (other recipe)but the bread seems to be hard the next morning even I add bread improver/soft. In the recipe it mentioned cold egg is that mean cold from the fridge.
Christina Poh

faithy on May 7, 2010 at 9:33 PM said...

Hi Christina, i knead my bread by hand cos i don't have a bread machine. Even though i have a mixer, i still prefer to knead by hand cos i find my mixer working too hard and sounds like it is going to! For this gelatinized dough method, the bread will stay soft till next day and no need bread improver. :)


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