RMB5,000 Bread

This receipe has a funny name as it has a story behind it.  There was a chef who spent a long time searching for this receipe, and in the end, he spent RMB5,000 just to find this receipe.  So the story is interesting and I should try making it to see how good it is! ;)  But as usual, I always adjust the original receipe.   I have adapted this receipe from Victoria Bakes.

With this receipe, I have made 3 types of bread - Plain, Cheese and Sugar Butter.  You may refer to my posts on bread dough shaping techniques - rosette and 3-braiding. 

 

Last proofing process

In the oven!

 

RMB5,000 Bread

Ingredients

 

Starter Dough

210g    Bread Flour
90g      Cake Flour
24g      Sugar
6g        Instant Yeast
280g    Milk

Main Dough

210g       Bread Flour
90g         Cake Flour
100g       Sugar
1½ tsp   Salt
24g         Milk Powder
2             Eggs
54g         Milk
85g         Butter, softened

Directions

1. Mix all starter dough ingredients together and allow to sit in a warm environment to rise till it looks like “honeycomb”.
2. Mix the starter dough with main dough ingredients, except butter, and knead till it is soft and non-sticky.  Incorporate butter and knead till it is shiny and pliable.
3. Allow dough to rise till double in size.
4. Punch dough down, divide the dough into 45g each and make a 15cm rope and do braiding or make rosettes.  Alternatively, you could shape it into a ball.
5. Place shaped buns into greased baking pan.  Cover with cling wrap and allow to rise till double, around 30-45 mins.
6. Bake in 180°C preheated oven on lower rack for 20 mins.
7. Brush baked rolls with melted butter.