Love my little girl's hand. Give special touch to this photo ^^
I have baked this bread for several times and I love it! This time I added black sesame powder into this recipe. This type of bread has no yeast flavour, brings out a sweet aroma with soft milky texture to taste. I was amazed with the soft cushiony texture even though no cream was added. Most of my blogger friends can’t resist NOT TO TRY as it looks really velvety soft!
Choose to bake in chiffon tube for easy removal and pretty ring shape
This bread recipe is using starter dough (sponge dough method). It uses low protein or cake flour in both starter and main dough. It requires at least 4 hours (with 3 proving stages) to complete the stage from preparing starter dough till the bread is done. The dough is sticky to handle and I have hard time to shape it into rosette shape. I reduced the liquid in the recipe to get slightly easy to handle sticky dough (can't reduce much as it will affect the velvety soft texture outcome). I have tried baking it in loaf and round buns surprisingly the outcome is not as good as rosette shape. Anyway do not worry if can’t shape into rosette perfectly as the dough will rise and turn out velvety soft after baked as you tear.
Starter dough. With stand mixer, knead for about 2-3 minutes. Scrap the sides if necessary
Starter dough, after proved for 2 hours
After adding main dough ingredients, knead till smooth and elastic stage
According to Cuisine Paradise the pre-mixed starter dough can be prepared a day before. Leave to prove till double in size. Then keep inside fridge over night before using it on the next day. So in a way, you don't have to do all the proofing within the same day if you don't have time for that.
Adapted and slightly modified from 爱和自由5 Thousand Dollars Starter Dough Bread Recipe (五千元的老式面包)Yield about 570g bread dough with half recipeBaked in 22cm chiffon cake pan with 6 x 95g Ingredients: ~Starter dough
105g bread flour45g cake flour (low protein flour)12g sugar 3g instant yeast (1/2 teaspoon + ¼ teaspoon)100ml water (reduce from 120ml)
~Main dough
(A)105g bread flour
45g cake flour (low protein flour)20g black sesame seeds (toasted)*48g sugar* *blend black sesame seeds with sugar till fine¼ teaspoon salt12g milk powder1 egg (weight 57g without shell)Note: ~I used whole egg instead 45g egg. ~I omit the 27ml water
(B)
36g butter, room temperature
Methods: (with stand mixer)~Starter dough1. Add in all the ingredients into kneading bowl. Knead till well combine.
2. Cover the dough and let it to prove for 2-3 hours at room temperature.
~Main dough1. Add the rest of ingredients of main dough except butter into proved starter dough. Knead till well combine.
2. Then, add in butter and continue knead till form smooth and elastic dough.
3. Cover the dough and let it to prove for 1 hour or double in size.
4. Divide the dough into 6 pieces with about 95g each. Shape into rosette. Refer here for the steps on shaping.
5. Place into greased chiffon pan and leave to proof for 1 hour or double in size. Bake in preheated oven at 160C for about 20 minutes.*Make sure the pan is greased properly for easy bread removal.
6. Remove and leave to cool on wire rack. Brush surface with some butter while is hot. This will give shiny looking buns.
Note: 5 Thousand Dollars Starter Dough Bread without black sesame seeds is better received by my family. Just omit the black sesame seeds for plain flavor. Next time will explore more flavours with this 5 Thousand Dollars Starter Dough Bread. Happy baking!
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