I've been chatting amongst my friends on FB about getting a Made inwards Red People's Republic of China mixer known called B5 or B7. Still thinking thinking.. some other the U.S.A. KA or Red People's Republic of China B5/7. Decisions decisions.
If non breadstuff baking volition retire inwards my home. Or perhaps partially retire because breadstuff made amongst all role flour could notwithstanding last managed amongst manual kneading
My hubby hates wholemeal breads. Remember I purposely made wholemeal Char Siew Pau to brand him command his share inwards 1 sitting? LOL, evil wife.
The texture was soft together with stayed soft for 2-3 days. Properly kneaded breadstuff together with hydrated breadstuff (of which is harder to knead manually) stays soft for a longer time. I can't produce that manually because I am never that diligent to laissez passer on it a 45 minutes yesteryear mitt to become to that membrane stage,. what to a greater extent than if the dough has high moisture, glutinous sticky!
I didn't dare to seat to a greater extent than whole repast flour only inwards instance the breadstuff turns out heavy,and hubby volition actually loathe it, together with I added some bran of which feels lighter.
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| all from 1 loaf |
Wholemeal Cream Bread
yesteryear WendyinKK
300gm breadstuff flour
100gm wholemeal flour
20gm wheat bran
40gm cake/superfine flour
8gm instant yeast
60gm sugar
7gm salt
50gm milk powder
180gm water
1 egg
110gm whipping cream
Supposed weight: +-930gm
After 1st proofing: +-900gm
1. Put everything into mixer together with mix to cast dough. Knead until membrane phase (I used KA speed four for 25 mins).
2. Cover together with allow it proof for 1 hr or until double.
3. Knead 1 time to a greater extent than for 1 infinitesimal on speed 2. Let it residuum spell y'all butter a thirteen inch Pullman tin together with the lid.
4. Divide dough into three pieces, around 300gm each. Lightly flour them, ringlet them apartment together with ringlet it upward again.
5. Place dough into buttered pan together with allow it proof for 1 hr until 80% amount inwards tin. Cover amongst lid.
6. Bake inwards preheated oven at 160(fan)/180C for 30-40 minutes. (Mine is ever done yesteryear 30)
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| very low-cal weight together with high inwards fibre |
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