Hainanese Bread
Apparently, Hainanese bread is also called Kopitiam bread. Because it's the kind of bread that is made into toasts at a Kopitiam (Peranakan coffee house). Traditionally, this bread is filled with Kaya (Indonesian: Srikaya) and Butter. usually, it is toasted, although other served it steamed (my personal favourite) This bread usually has tight pores, fluffy, is slightly salty, and have thick cuts. I made the poolish method version. The levain needs to be fermented for 12 hours on the counter. I used Japanese bread flour and it turned out great. Since this is eggless and only use milk powder, I had the idea of making it a healthy bread. no eggs, no dairy, and use sugar substitute. but I haven't had the time to do it :)) There's really no secret or trick to baking this bread you just straight up follow the instruction. I think this is one of the easiest bread that I have made. I live in Pekanbaru, Indonesia, where it's hot and humid. This recipe is perfect with the clima