Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hotel-quality pullman loaf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Hotel-Quality Pullman Loaf is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Hotel-Quality Pullman Loaf is something which I’ve loved my entire life. They’re fine and they look wonderful.
I will keep increasing the sliced bread recipes. Because we are using super strong bread flour, it will affect the oven spring if you don't knead it properly!! I will keep increasing the sliced bread recipes.
To get started with this particular recipe, we have to first prepare a few components. You can cook hotel-quality pullman loaf using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Hotel-Quality Pullman Loaf:
- Get 100 grams Super strong bread flour
- Take 100 grams Bread flour
- Get 1 grams Dry yeast
- Make ready 26 grams White sugar
- Prepare 4 grams Salt
- Make ready 20 grams Egg yolk
- Make ready 10 grams Unsalted cultured butter
- Get 134 grams Milk (not lowfat or skim milk)
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Instructions to make Hotel-Quality Pullman Loaf:
- Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker. Warm up the milk to 35°C depending on the season.
- This the dough being kneaded. Thoroughly knead for 13~15 minutes until it is smooth all over. I am using a 1.5 loaf bread maker.
- Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes. If you stretch it out slowly and it has a thin membrane, then the dough is done!!
- Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc. while being careful not to let it dry out. This time it took 90 minutes at 30°C.
- After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more. This time it took about 40 minutes at 30°C.
- This is what it looks like swelled up 2.5 times. Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up. Cover with a wet cloth and let it rest for 30 minutes.
- Stretch it out with a rolling pin to remove the gas, and shape like in the photo. It is good to roll it a bit tightly the last time.
- Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape. Cover with a wet rag etc., and let rest at 40°C for 60-80 minutes.
- Ferment to about 2cm from the bottom of the pan. Place a pan into the oven, and preheat to 200°C.
- Place solid fat into the cut notches. (Using shortening). Solid fat = unsalted butter, unsalted margarine, etc.
- See the depth of the notches from the photo.
- Reduce the temperature to 180°C for 5 minutes (to steam), and then bake at 160°C for 20 minutes. It will swell up nicely and the crust will be soft .
Compare low prices on hotels, flights, and cruises. Book popular tours and attractions as well as reserve tables at great restaurants. An icon used to represent a menu that can be toggled by interacting with this icon. Popular enriched breads include the French pan de mie or milk bread, sweet Hawaiian dinner rolls, and even the standard American Pullman Loaf. Malaysian Food, Dining and Buffet Restaurants Guide.
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