Breads (Yeast) - Loaves
Gula Melaka and Walnut Bread
January 15, 2020
| Recipe by Bake with Paws
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This Gula Melaka and Walnut Bread is made using Yudane method. The texture is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.
Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.
I have other Yudane Method recipes that you may like to try too. Yudane Method Bread recipes.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Gula Melaka and Walnut Bread (Yudane Method)
Yields: 1 loaf
INGREDIENTS:
Yudane Dough:
85g bread flour (Japan high gluten flour)
85g boiling water
Main Dough:
280g bread flour (Japan high gluten flour)
All the yudane dough above
1 1/2 tsp instant yeast
35g gula melaka, chopped or dark sugar
1 tsp salt
15g butter
200g fresh milk or full cream milk (reserve 10g)
40g walnuts, toasted and slightly crush with hand
40g walnuts, toasted and slightly crush with hand
Utensil:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")
METHOD:
- Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Use straight from the fridge.
- Main Dough:
- Bring 190g milk, gula melaka and pandan leave to boil over low heat, remove from heat once gula melaka melted and strand the mixture. Set aside to cool. Please omit this step if dark sugar is used. The reserve 10g of milk can be added in to the dough later if too dry.
- Put all ingredients (except butter and walnuts) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
- Form each portion to a ball. Flatten with rolling pin into a dish. Spread the walnuts pieces.
- Fold right to centre and fold left overlap it. Spread some walnuts pieces again.Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan.
- Final Proofing:
- Let it rise for another 30 - 45minutes or until double in size.
- Baking:
- Preheat the oven to 190C for about 15 minutes before baking.
- Bake at preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
It looks so delicious, Thanks for sharing the wonderful recipe
ReplyDeleteHi there,
DeleteYou are most welcome.. Glad that you like it.
Cheers :)
Hi, not sure why my dough is very soft and still kind of stick to the rolling pin. I used liquid gula melaka which I have in the fridge, may I know is it to use the same weight of 35g? Also the fresh milk, to let it cool to room temperature?
ReplyDeleteHi, thanks for asking. Maybe too much liquid for your dough as you were using liquid gula melaka. You can use 35g of liquid gula melaka and use less milk in this case. Maybe reserve 30g of milk and add in 1 tablespoon at a time if needed.
DeleteCheers :)
Hi, missed out another point. You have indicated to reserve 10g of the fresh milk, is this to be added if your dough is too dry? Thank you for your time.
ReplyDeleteYes.. We usually don't add all liquid at one time and reserve some to add in later. I think I should have change to boil 190g of milk instead.
DeleteCheers:)
I baked this bread today.
ReplyDeleteIt is a great resepi.Thank u.
I hv a question the outer was very hard but soft and pillowy inside.
Wonder why outer was hard.
Could it because I use breadmachine?
Please advise.
Thanks again for sharing the great resepi
Hi, thanks for trying this recipe and your kind feedback. It could be the oven is too hot and over baked.
Delete"Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven."
Cheers :)
Hi, instead of yudane method, i used Tangzhong method, 20g flour + 100ml water.. the dough turns out to be very sticky and soft, not firm enough as yours.. while kneading, i tried to add some flour m, but still the dough is very sticky. Where did it go wrong
ReplyDeleteHi, This recipe is not using tangzhong method. For tangzhong recipe you need to adjust the liquid in main dough. You should cut down more liquid in main dough.
DeleteI personally prefer Yudane than Tangzhong.
Cheers :)
what is the right % amount or ratio of liquid for tanzhong bread main dough?
DeleteHi, please refer to this link for Tangzhong recipe and look for Hokkaido Milk Loaf - Revised Recipe as 28 Feb 2020.
Deletehttps://www.bakewithpaws.com/2017/07/hokkaido-milk-loaf-japanese-style.html
Cheers :)
Hi there, I'm using a KA mixer. What is the recommended speed to incorporate the ingredients, and to knead the dough?
ReplyDeleteThanks for the advice.
Hi, I usually used the attachment to incorporate all ingredient first around 1 - 2 minutes. Then change to dough hook. I used speed 2.
DeleteCheers :)
Thanks for the advice :)
DeleteDo we have to line the baking tin with baking paper, or is it okay to grease the tin?
You are most welcome. I normally full lined my loaf pan with parchment paper if it is not a non-stick pan. But, not required to line if a non-stick pan is used.
ReplyDeleteCheers :)
Hi, I baked this yesterday, the bread was soft but seems a bit tasteless if eat on its own, can I add more Gula Melaka or salt to make it more flavourful? Thanks
ReplyDeleteHi, Thanks for trying and your feedback. Yes, of course. Please add more gula melaka. My bakings are most low sugar so I did not use a lot of sugar.
DeleteCheers :)
Thanks for the reply, will try again by adding slightly more Gula Melaka.
DeleteStay safe!
You too Janice. Stay safe and happy baking :)
Delete