Wednesday, March 30, 2011

Black Pepper Bread

Bread making again. This is another successful attempt at Meng Lao Shi's recipe. Having gone through trial and error, I have gained more confidence in bread making now, and the result is better than the previous.

I have a feed back to this bread's filling. The filling is too little (insufficient) for the bread, and the seasoning taste very mild. So, I suggest to double the amount of the original recipe and the seasoning should be stronger by adding 1/2 tablespoon dark soy sauce or oyster sauce. Despite the taste, the bread still taste good.



250 g bread flour

25 g fine sugar

1/2 teaspoon salt

10 g milk powder

3 g (1/2 tsp. +1/4 tsp) instant dry yeast

15 g whole egg

140 g plain water

(B) 20 g unsalted butter, 1 teaspoon black pepper

(C) Filling:

minced pork, 40 g

chopped onion 30 g

salt, black pepper 1/8 teaspoon each

(D) 1 tablespoon black sesame seed


~~1)Mix (A) almost a smooth dough.

~~2) Add in butter, with medium speed to beat the dough until smooth and it can be stretched to a thin layer without breaking apart.

~~3)) Add in black pepper, knead and mix well.

~~4) Place the dough into a big bowl, cover with clingwrap. Leave to prove for 80 minutes.

~~5) Filling: Stir fry minced pork for a while, add onion and stir fry until fragrant. Turn off fire, add in salt and pepper to your desired taste. Leave to cool.

~~6) Divide dough into 6 equal portions. Roll into balls, and leave to rest for 5 to 10 minutes, wrap in filling, and place them into a greased 8" round cake tin. Cover with clingwrap and let it prove for 50 minutes.

~~7) Brush with egg wash and sprinkle sesame seeds.

~~8) Bake in a preheated oven at 180 degree C for 28 minutes.

No comments:

Post a Comment