Cookpad is one of my inspiration site but because I am illiterate with Japanese language, and way too lazy to get it translated. Thanks to kind blogger like Victoria Bakes, who is such a linguist, it does help to have it translated for people like me to attempt. Thanks Vic!
The texture is really soft and fluffy but a little on the salty side (perhaps I added in 1g of salt more with my shaky hand).
When eaten fresh, this loaf has a nice crust, perhaps due to the butter. The inner is soft and fluffy. I really like this recipe.
I will try using cake flour next round to see the difference. Overall, this is another keeper.
Source: Victoria Bakes and Cookpad
What you need: (makes a 1.5 lb toast)
350g bread flour
45g rice flour
1 egg
milk ~ note that milk + egg should come to 270ml
30g sugar
45g unsalted butter plus additional butter for the inserting into the slash.
5g salt
5g dry yeast
Method:
Mix and knead all ingredients together till you achieve window pane stage. Allow to proof till double in size
Punch dough down and divide into 4 equal portions. Allow to rest for 15 mins
Roll out each portion of dough after resting and swiss roll tightly.
Place into greased loaf pan and allow to rise for second time at 35°C for about 40 mins (or till the dough is reaching the top of the pan). I didn't monitor the temp as I have an area in my house that is good with bread proofing.
Slash the top of the loaf and top with butter.
Bake in preheated oven of 180°C for 30 mins.
Once it’s baked, drop pan from a height of 30cm to release steam and unmould to cool
Note: I used the airfryer at 170 deg for 15mins.