Tried baking Japanese Cream Bread from the book “Magic Bread” by Alex Goh p.84-85 which uses gelatinized dough method. I did a half recipe.
Japanese Cream Bread
60 g bread flour
43 g boiling water
190 g bread flour
37 g sugar
3 g salt (used near to 1/2 tsp)
4 g instant yeast (used 1.3 tsp)
60 g cold milk
50 g whipping cream
1/2 cold egg (1 egg divided, remaining half for egg wash)
20 g butter
For part (A), stir the boiling water to the bread flour. Cover. Set aside to cool. Place it into the fridge for at least 12 hours.
In a mixing bowl, mix all (B), stir in (C) and then (A). Knead it to form a rough dough. Knead in (D).
Transfer the dough to a floured surface and knead till elastic and smooth. (Important note: All Alex's recipes are based on kneading with a good stand mixer calling for to knead till you can pull an amout of dough to thin membrane.) (I hand-kneaded for 12 minutes.) Round to a ball and place onto a lightly oiled mixing bowl.
Cover & set aside for the first rise in a warm place for 40 ~ 50 minutes. Test the dough by pressing a finger in, if the indentation remains, means the dough has risen sufficiently.
Gently punch down & press out air. Fold in thirds. Divide it into 3 and mold into balls. Cover. Let them rest for 10 minutes.
Roll each one out to flatten sheet using rolling pin, and then roll the flatten dough itself up like a swiss roll. Place three pieces into a pre-greased large loaf tin.
Let it proof for 50 minutes in a warm place. (I slided it inside a closed oven with a bowl of boiling water.) Egg wash the top.
Bake at 180°C in a pre-heated oven for 25 minutes. Cool on wire rack.
As expected, this Japanese Cream bread was cotton soft. The crumb was so fluffy.
I sliced some crust and had it as open face mini chicken burgers. These cute little burgers are made of chopped chicken breast with minced onion, rosemary, cornstarch, salt and black pepper; pan-fried both side till cooked, and then coating with thicken barbeque sauce. Yum!