Yvonne's Bread

Please dont get bored ya, another stock clearance activity, bread making. And I'm out of high protein (bread) flour, so I thought of just trying it out with the multipurpose and low protein flour. Search all over the internet and cant settle with one that I like and think could render a nice soft fluffy bread and hence, I used back Han Ker's Hokkaido Bread recipe and does a little modification to it.

So, the differences are:

• substitute the 270g bread flour with left over of 11g bread flour, 100g flour and 159g low protein flour
• yeast got approximate instead coz my weighing scale suddenly doesn't want to work, i guess it is somewhat 8g
• tangzhong, i used milk instead of water and multipurpose flour instead of bread flour
• and remember, i mentioned messed up measurement, sophie accidentally added water to my flour mixture, dont know how much, looks like approximately 10-15ml. and to dry tat up, i added roughly 50g of flour...
• i added a little coco powder to half of the dough. so what i did was after the first rest, i cut the dough to two. one part of it, add bout 1 table spoon of coco powder and knead till the coco is even. then roll both piece of dough flat round (separately). placed the piece with coco on top and roll like the below (stole the photo from some one else's blog... hehehe, but lets give some acknowledgement, got this from a blog called Vivian Pan Kitchen). cut it to bout 1 inch pieces and leave to rest. but this time, instead of resting for an hour, it only took bout 15mins to get to double the size. Bake for 15mins at 180degree celcius.

And voila, I still get my soft and fluffy bread (actually, fluffier than the hokkaido bread on the next day).