floss bread

hello everyone! i am now presenting my floss bread, as i promised you. this is the mini version of the real floss bread actually. i love floss bread but to be honest, i love the store-bought more than mine. haha.

this is my first time making real bread. i think i have to knead them longer because my bread isn't soft enough. you know what? this is one tiring job but i think if you can do this everyday it will be a very good exercise for your biceps. next time i make another breads, i'll definitely knead them longer.

my recipe doesn't actually call for floss bread, i got it from DailyDelicious (a really mouthwatering blog, isn't it?). it's actually a milk bread recipe and i reduce the sugar make the topping from another recipe (i really forgot where it comes from, really sorry). i love the topping. the texture of the bread is somehow like the texture of hot dog buns. overall performance, this floss bread is quite a satisfaction for me, not huge satisfaction but just enough to make me eat it over and over again. 

Floss Bread

for the bread:
230 gr all purpose flour
60 gr bread flour
125 ml whole milk
4 gr instant yeast
1 egg
15 gr sugar
5 gr salt
63 gr unsalted butter

direction:

1. mix the milk and yeast together, set aside until become foamy.
2. put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again. pour the liquid mixture and egg into bowl, using a large spoon (pastry scraper) to mix everything together and knead briefly to bring all the ingredients together. take the dough out and knead.
3. knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself until all moisten. add the soften butter, give the dough a little turn and repeat. put the weight of your body into the motion and get into a rhythm. keep folding over and compressing the dough.
4. knead for 10-15 minutes or until the dough is soft, pliable, smooth, and slightly shiny, almost satiny. the dough will stop sticking to your hand. put back into a buttered bowl.
5. cover the bowl with a tea towel or cover with plastic bag and leave the dough to prove for about 30 minutes.
6.  preheat the oven to 210 degree C.
7. gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15 minutes. use a rolling pin to roll the dough into a circle, about 8 cm. fold the dough and roll into a small batard.
8. cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. before baking, brush the dough with egg wash. bake for 10-12 minutes or until the bread is golden.

for the topping:
12 tbsp meat floss
3 tbsp mayonnaise
1 tsp mustard
2 tbsp powdered sugar

direction:

1. mix all the ingredients together except the floss.

to assemble:

• cut each of the bread into half lengthwise. spread the sauce inside and out. then top them with 1 tbsp of meat floss for each bread.