Soft Warm Dark Brown Sugar Bread
In this cold and harsh winter, treat yourself to a warm, sweet, and soft dark brown sugar bread that will fill your mouth with happiness. Guaranteed to boost your mood. ▼ Straightforward Guys/Warmhearted Guys ▽ When it’s a special day for your girlfriend, don’t just tell her to drink some hot water – make her a 'period bread' as a thoughtful gesture. ——Original recipe from Master Wu Pao Chun, modified. The recipe makes two uncovered 450g bread molds. Adjust the proportions based on your requirements.
Ingredients
Steps
Make the Poolish starter the night before. The flour-to-water ratio is 1:1. Add yeast, mix well, let it sit at room temperature until it collapses, then refrigerate for up to three days.
Make the Tangzhong the night before. Weigh water, flour, sugar, and salt. *Important: Bring water to a boil, turn off the heat, and then add the flour mixture quickly. Flour must not come into contact with heat directly!
Once the mixture has no dry flour visible, transfer it to a countertop.
It's not too hot now. Knead repeatedly until the dough is smooth and free from dry flour.
As shown, the Tangzhong is smooth and non-sticky. Cover tightly with plastic wrap and refrigerate overnight. Use it the next day.
The refrigerated Tangzhong can now be used. The Poolish starter should collapse slightly after reaching its peak – it’s ready.
Make the dark brown sugar syrup. Use Taikoo brand dark brown sugar powder or similar. You can also use solid sugar blocks. Weigh and add water (Part B).
Heat or use boiling water to melt the sugar blocks, then strain and set aside.
Mix the sugar syrup with water (Part A) to adjust the temperature. At 20°C room temperature, use water around 36°C for this step.
This recipe uses Queen Japanese Toast Flour.
Weigh the other ingredients. Make a well for the yeast, cover it with flour, and pour in the adjusted sugar water (reserve 10g as needed).
Begin kneading. Mix at low speed initially, then increase to medium-fast speed.
Knead until a thick membrane forms, as shown. Then add the butter.
Add the softened butter and salt. Knead slowly at first.
Once the butter is mixed, increase to medium-fast speed.
Knead until thin and elastic membrane forms, about 95% done.
Measure dough temperature: 24-28°C is ideal. Proof at 24-26°C and 75% humidity for about an hour.
Proof until doubled in size. Check by poking a hole – it shouldn’t collapse or bounce back.
Divide into six equal portions.
Shape into rounds and let rest for 25 minutes.
In the meantime, cut dark brown sugar into 1cm cubes for use later. Too large pieces may burst out of the dough, while too small pieces may melt too early.
Flatten the dough and press out large air bubbles.
Roll out into a rectangular shape.
Spread about 20-25g of sugar evenly on the layers and roll up tightly, pressing slightly on each layer. Seal the bottom.
Turn dough to shape with three plaits or lengthen sealed edges for weaving.
Seal, mold elongated rolls seam-down into unscented loaf tins.