Recipe: Chicken Floss Loaf

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I am immensely proud of this beautiful loaf of bread I made on the second day of Chinese New Year. Nowadays, we don’t do much visiting during CNY. Hence, the holidays are really a time to rest and relax. I brought a bag of chicken floss from Taipei a couple of weeks back and have a craving for floss bread. With quite a bit of free time on hand, I made a small loaf of chicken floss bread. It was really fluffy and good enough to eat it on its own. We polished it off by the second day. This dough is suitable for making ham and cheese loaf as well.

Chicken Floss Loaf
(From 65C Tangzhong Bread)

A
171g bread flour
45g cake flour
22g caster sugar
2g salt
4.5g instant yeast

B
63g water
34g egg
56g tangzhong

C
11g unsalted butter, softened

D
Small bowl of chicken / pork floss
1 egg, beaten for egg wash

1. In the bowl of a stand mixer, put in all the ingredients in A. Make sure that the salt and sugar is separated from the yeast, so that they won’t be killed. Add in all the ingredients in B. With a dough hook, mix at medium speed until a rough dough is formed.

2. Switch to high speed and continue mixing until the dough is smooth and no longer sticking to the bowl. Turn down to medium speed, add in the softened butter and continue mixing until it is fully incorporated. To test if the dough is ready, pinch a small ball and stretch to see if it can pass the windowpane test.

3. Remove the dough from the stand mixer, roll it into a ball and place it in a lightly oiled bowl. Cover with a cling wrap and let it proof for about 40 minutes, or until it is twice the size. Preferably, proofing temperature should be 28C. To test if dough is ready after first proofing, stick a finger into the dough and make a dent. If the dent remains after taking away the finger, that indicates that the dough is ready.

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4. Cut the dough into 3 equal balls. Knead lightly and roll into ball. Rest the dough for 15 minutes before shaping. Roll the dough into a long log shape. With a rolling pin, flatten the dough into a rectangle. Sprinkle the floss generously on the dough, leaving some space round the edges. Roll the dough up tightly, pinning the edges down and inwards to form a ball. Place it into a lightly buttered loaf pan. Repeat for the remaining 2 balls of dough. Proof for a second time until the dough fills up 70% of the pan, about 45 minutes. Brush the loaf generously with egg wash.

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5. Preheat the oven to 170C. Bake for about 45 minutes, or until the bread is golden brown. The bread is ready when the thermometer inserted into the bread is 100C. Remove from the loaf and slice when completely cool.

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