Custard Fluffy Bread 卡士达超软土司

Back in Action with my little desktop Oven  

After 3 weeks of cleaning up and tidying up the house which we had abandoned for the last 2 years, I was relieved to announce that the house is now decent to stay in. At last I'm back in action and here I'm to introduce to you my Malaysian Kitchen! J

While housekeeping I was happy to discover a desktop oven from the store room which I got from a lucky draw some years ago from the annual dinner of my ex-company. This oven is so new and was hardly used at all. The oven was left in the storeroom as I was not into baking at all before I moved to Auckland. However, now it is time to put it to good use!

For the first few attempts, this desktop oven was not so pleasant to use. My first batch of bread and muffins were not well cooked. I deduced it was mainly due to the oven size and the power setting affecting the baking time. In addition, the aluminium baking ware which I bought here might also cause some minor difference. I was a bit disappointed with the results and was skeptical to use it again.

2 weeks ago, a good friend from Auckland helped to bring back some of my non-stick baking ware and cook books I had been using in Auckland. Last Sunday, Mother's day, I tried out Tanzhong whole meal bread with the loaf tin brought back from Auckland and took account of the longer baking time after learning from the first few failed attempts, I was thrilled that my second attempt of bread making with this small desktop was a success! I shared some of this whole meal bread with my neighbour and was given a thumb up J

With warm temperature all year round in Malaysia, baking bread is so much easier as the bread dough proof so much faster. Within an hour I had a beautifully raised dough. It could never be done in such a short time in Auckland. Looks like this little desktop oven is good enough for me to continue my baking interest!

Sharing below is another variation of super soft Tangzhong toast bread adapted from famous Taiwanese bakery Guru – 孟老师100道面包. This custard bread was so soft and fluffy beyond words to describe. Just give it a try it and I bet you will give a big thumb up for it too!

CUSTARD TOAST BREAD Custard Fluffy Bread 卡士达超软土司 featured in Group Recipes 27/05/2011 INGREDIENTS: A: Custard Tangzhong（Water Roux Starter ） 1 egg yolk 65 ml Milk 10g caster sugar 15g High grade flour Method： Mixed all A ingredients in a small pot, use egg beater to stir well, bring to stove at low heat, stir until form traces. Remove from heat and let it cool at room temperature (1 hour) before use or Wrap mixture with plastic wrap and leave in refrigerator overnight. B: 250g high grade/protein flour (Bread Flour ) (I ran out of high protein flour, I had only 200g, I replaced with 50g whole meal flour) 30g caster Sugar 1tsp (5g) Instant Dry Yeast ½ tsp Salt 100 ml water C: 25g melted unsalted butter DOUGH MAKING METHOD: (HAND KNEADING METHOD)  Pour bread flour into mixing bowl; add in the rest of ingredients A. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast. Add in ingredients B and use spatula to mix the dough until the dough was too sticky to move then start using hands to knead the dough in the mixing bowl. Initially, you will experience very gluey dough, just continue to mangling with the dough, after 10 minutes it will gradually firm up. Once the dough firm up, you can start to knead the dough on a clean, smooth surface that's at a comfortable height. I did not flour the surface, the more I knead the dough the less sticky the dough became. It took me at least another 10-15 minutes to knead to transform the initial glob of gooey dough into smooth dough which ready for the final ingredient C. Check to evaluate on the gluten development of the dough before adding in butter. The dough should be stretchy. Place the dough back into mixing bowl and pour in melted butter, knead to combine. Be prepared to deal with oily dough for another 5 minutes before the butter totally blend in. Once the dough was not so oily, move back to kneading surface and continues to knead until forming smooth and elastic dough. (It took me about 10-15 minutes) Test by pulling the dough, stretchable to reach the stage of thin sheet and not easily breaks off, the dough is ready for its first rises. Once the dough double in size (Finger test – Poke finger into center of the dough and depression not rise up, dough fully proof ) punch it a few times to deflate it (using hand knuckles) Divide dough into 3 equal portions and shape them into balls. Covered and leave them to rest 15 minutes. Shape each into an oval shape. Place them into a greased loaf pan, covered with greased plastic wrap and leave dough to proof for 2nd time. Preheat oven 180°C and bake for 30 minutes. Instead of using egg wash, I spray the bread dough with water before I place the loaf pan into the center of the oven. To avoid over burnt crust, after 15-20 minutes of baking, I cover the loaf tin with lid, you can also lightly cover the bread and continue to bake until the required time. 卡士达超软土司 这配方是摘自孟老师100道面包，的确是无得顶的超软面包！ 卡士达汤种材料： A：高粉15克，蛋黄一个，鲜牛奶65克，细砂糖10克 将全部卡士达材料放入锅内用打蛋器混合搅匀，开小火慢煮，要不停的搅拌以防粘底，搅拌到面糊有纹路时离火，盛出让它在室温冷却（1个小时）后再使用。也可冷藏保存隔天使用。 吐司材料： B：高粉250克，细砂糖30克，盐1/2 茶匙，干酵母5克 （1小茶匙）， 奶粉15克，水100克 C：无盐牛油25克 做法 將B材料放入攪拌盆，要把酵母和糖、鹽分開放。以免脫水。再加入材料 A，后用将面粉攪拌成团，直到面团太粘，才开始用双手揉面团。 最初5分钟，你将体验非常黏手的面团，只要继续揉，面团将逐步成形。 一旦面团成形，你可以开始把面团倒在干净光滑的台面继续揉。不需要在台面上撒粉。 我花了至少10-15分钟才把面团搓成有弹性和筋膜的面团。 然后把面团放置回盆里，加入融化的牛油。这时你将面对很油腻很不像样的面团。 但坚持搓下去，5分钟后，一旦面团没那么油腻，回迁台面揉面至光滑，富有弹性可扩展阶段的面团。把揉好的面团放入干净的容器中，跟着用保鲜膜盖好，作第一次发酵，至面团发大两倍。（手指测试 - 将手指戳下面团中心起不来，就证明面团充分发酵） 用手关节拍下排去面团内部的空气，分割成3份滚圆，松弛15分钟。 将3份面团擀成椭圆形；自上而下卷成圆筒状，收口朝下，依次放入排入抹油的面包盘或吐司盒用保鲜膜覆盖继续进行最后发酵。把烤箱预热180度。我没在面团上塗蛋液我只用少量的水喷在面包团才放入烤箱中烘烤30分钟。为了避免面包过于上色，烘烤15-20分钟后我上盖，也可用铝箔轻轻盖上面包，继续烘烤，直到所需的时间。出炉后立即脱模.