C Cup Sweet Bread

All these while, I made 5C bread. I'm happy with the result until I discovered this new recipe which claimed to be originally called Fiver Thousand Dollar bread. This new recipe is called: C Cup Bread.

This recipe is unique because it requires very little yeast and yet great result. The only downside is long hours.

C Cup Sweet Bread

Recipe taken from: http://dingoozatfood.blogspot.my/2015/01/c-cup-soft-bread-c-cup.html?m=1 

Ingredients:

(A)
105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

12g Castor Sugar 糖 12克

3/4 tsp Instant Yeast  即溶酵母 3/4 小匙

(B)
120g Warm Water (just a little warm when touch by hand) 温水 120克

(C)
105g Bread Flour 高筋面粉 105克

33g Cake Flour 低筋面粉 33克

12g Top Flour 特幼面粉 12克 （如果没有，也可以用低筋面粉代替）

55g Castor Sugar 糖 55克

1/2 tsp Salt 盐 半小匙

12g Milk Powder 奶粉 12克

(D)
45g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 （打撒）

25g Water (at room temperature) 水 25克 （室温）

(E)
40g Unsalted Butter (softened) 无盐牛油 40克 （软化／室温）

STEPS:

1. To make starter dough, mix ingredients A and B into bread machine container. Knead for 5-8 minutes until it forms a sticky dough. Switch off the machine and let it rest for 2.5 hours. 
2. Add in ingredients C and D into the initial starter dough in (1). 
3. Then, mix everything using Program 10 (dough) until everything well incorporated. 
4. Add in ingredient E (butter). Continue kneading. I realized it's best to use diced slightly cold butter instead of room temperature butter to avoid melted butter when the machine is kneading the dough.
5. Leave to proof for 2 hours. 
6. Deflate and shape your buns. 
7. Leave to proof for the second time for 1 hour. 
8. Preheat oven at 200 degree Celsius for 5 minutes. 
9. Bake at 170 degree Celsius for 13 minutes. 
10. Keep in container while it's still slightly warm. 

NOTES:

Filling can vary. This time, I'm using 2 dark couverture chocolate with 1/4 of Cheddar sandwich cheese and a little sliced almond. Pandan based bread. 

After mixing ingredients A and B. I forgot to snap how it looks like after 2.5 hours. 

After the first proofing. 

Deflated and shaped buns. On the way for second proofing stage.

Buns out from the oven, cooling on the rack.

The tear-effect. 

It's hollow inside, maybe because of the cheese layer inside.

As you can see from this bite, the bun is really very soft. 

It tastes: soft, crunchy, semi sweet bitter and a little salty. 

UPDATE:

The recipe above is just nice using Mommy's square 9" tin.

To make more (see English version) Chinese version is original measurement

Ingredients:

(A)
175g Bread Flour 高筋面粉 105克

75g Cake Flour 低筋面粉 45克

20g Castor Sugar 糖 12克

1 1/4 tsp Instant Yeast  即溶酵母 3/4 小匙

(B)
200g Warm Water (just a little warm when touch by hand) 温水 120克

(C)
175g Bread Flour 高筋面粉 105克

75g Cake Flour 低筋面粉 45克

90g Castor Sugar 糖 55克

3/4 tsp Salt 盐 半小匙

20g Milk Powder 奶粉 12克

(D)
75g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 （打撒）

42g Water (at room temperature) 水 25克 （室温）

(E)
67g Unsalted Butter (softened) 无盐牛油 40克 （软化／室温）

*This is the 9" square pan that I meant above, using the original portion recipe. Just nice to make 9 large buns.

I realized the most important stage is the second proof.

Let the buns proof until the time they are ready for baking.

Don't rush the buns.. if you are looking for the best result. 

Just wanna show the comparison.. before and after bake. 

The buns STILL expand! 

Resting on the rack. 

9 huge buns.

Tear-effect - the standard judgment that people like to give on how good a bun is.