Soft And Fluffy Taiwanese Windsor Bakery Bread (温莎é¢åŒ…)
-
Loading... - Banyu Saputra
- 18 Oct 2022
- 81 Views
- 0 Like
- 0 Comment
If you need to add another ultra-soft bread to your recipe archives, let it be this Windsor bread. I started making this sometimes last year and the family loved it so much and I have been making it pretty often. It is truly so soft that my kids keep saying that “It’s like my soft pillow” (I guess that’s how the pillow-soft description comes about LOL!)
What is Windsor bread?
This Windsor bread was a talk (or perhaps still is) in social media like Facebook and also got so popular on YouTube. I first knew about this from Olady Bakes. The bread was made popular by a baker shop named Windsor in Taiwan and since then, many have tried to DIY at home (including myself). The soft butter bread is known for its ultra-soft inside out and the close-knit crumbs. It also has a signature long shape with a sweet sugar coating on top. So, to this date, it is known as Taiwan Windsor bread.
PREP TIME: 20 MINS
COOK TIME: 15 MINS
PROOF THE DOUGH TWICE: 2 HRS
TOTAL TIME: 2 HRS 35 MINS
SERVINGS: 9 PIECES
INGREDIENTS
Dough using yogurt:
· 250 gr bread flour plus more as needed
· 3 gr instant yeast
· 25 gr granulated sugar
· ½ tsp salt
· 1 egg yolk about 18-20 grams
· 100 gr Plain whole-milk Greek yogurt Don't use regular plain yogurt (it's too thin)
· 65 ml whole milk plus more as needed
· 20 gr softened butter
Dough without yogurt:
· 250 gr bread flour plus more as needed
· 3 gr instant yeast
· 25 gr granulated sugar
· ½ tsp salt
· 1 egg yolk about 18-20 grams
· 140 gr whole milk plus more as needed
· 25 gr softened butter
To brush on the bread:
· 20 gr softened butter divided
· Icing sugar
INSTRUCTIONS
Prepare the dough:
Add all ingredients, except for butter in the bowl of a stand mixer fitted with a dough hook attachment. Let the dough knead at low speed (speed 2 on KA) until it comes into a rough dough, about 5 minutes. If the dough is too dry, you can add a bit more milk, teaspoon by teaspoon.
Add the softened butter and continue to knead for another 15 minutes (longer if you knead by hands) on medium speed (speed 4 on KA) or until you reach a window-pane stage. Just tear a small piece of dough, about 1-inch ball , flatten it with your fingers and hold it between your thumbs and slowly stretch it, you can stretch it thin like a membrane without it breaking. If it breaks, try to knead for another minute or two and see. The dough should be smooth and very elastic at this point. It is also important to note that you don't want to over-kneading the dough for too long as well as the gluten can break and your bread will have problem rising. Read More…
