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 climate where I live.

Hainanese Bread

(low sugar, eggless, low fat)

Recipe by: @icenguik

Rebake by: @riend

Method: Poolish

Pan: 20x10x10 cm

Poolish:

70 gr bread flour

70 gr water

0.4 gr yeast

mix, cover, let sit 10-12 hrs

Dough:

200gr bread flour

15gr powdered milk

20gr sugar

2gr yeast

92gr iced cold water

5gr salt

8gr shortening

In your mixer bowl, add poolish, bread flour, powdered milk, sugar, yeast and iced cold water. Mix well, Add salt and shortening, mix until gluten is well developed. check with windowpane test.

Form into a ball shape, put in a bowl, cover, let rise 1 hour.

Punch down dough, roll out all air bubble, form into a swiss roll, put in a well-buttered pan, press lightly until the dough fills the corners of the pan. Let rise for 1 hour. wash with saltwater.

Bake 20 minutes in 180C. If the top browned too fast, put aluminium foil on top to prevent direct heat to bread.

After it is cooked, let sit 5 mins in the pan, let cool in a cooling rack.

Enjoy with kaya jam.