Potato Milk Loaf

牛奶面包

Ingredients

300g bread flour

8g potato flakes

225g fresh milk (45g for rehydrating potato flakes)

10g milk powder

40g sugar

3g instant yeast

3g salt

30g butter

Egg for egg wash (optional)

Method: 

1. Rehydrate potato flakes with 45g of fresh milk.

2. In a stand mixer attached with a dough hook, combine all ingredients except for butter and salt. Knead until it comes together in a ball of dough.

3. Add butter and salt, and knead until the dough is smooth and elastic. Do window pane test (for gluten development).

4. Gently fold the dough into a ball, lightly oil the mixing bowl with olive oil and place the dough into the bowl with the seam side down. Cover with a plastic wrap and proof in a warm place for 40 minutes (first proofing) or until dough is double in size.

5. After first proofing, transfer the dough to benchtop. Divide into 2 or 3 equal portions and shape/roll into a ball. Cover and rest 15 minutes. Then, shape each dough ball (watch this video). Place the shaped dough in the baking tin, cover and proof for 45 minutes-1 hour until dough reaches the top of the tin.

6. 15 minutes before the end of second proofing, pre-heat oven to 180°C.

7. Bake for 30 minutes and remove the tin from oven. Bang the tin on counter top before tipping the bread loaf onto the wire rack to cool down. Slice the bread when it has completely cooled down.

How to cook tamban fish

When we go fishing at kelongs, we may catch tamban fishes (rainbow sardines) which we would use as fishing baits. If we catch a lot of tamban fishes, we would bring home. 

Tamban fishes are very small but they have a lot of bones! The best way to cook them is to fry them until they are crispy and eat the whole fish from head to tail. 😅

1. Clean the tamban fish (remove scale and gut) and tap dry.

2. Steam the fish for 10 minutes.

3. After steaming, set the fish aside to cool. Then tap dry with kitchen towel.

4. Deep fry the fish till crispy. 

Enjoy!