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Ginger And Chinese Wolfberries Loaf |
Ingredients:
a: 175 g Bread flour, 5 g Ginger powder, 15 g Sugar, 3 g Salt, 5 g Active dry yeastb: 42 g Whole Egg, 45 ml Warm milk, 54 g Water Roux - Tangzhong Starterc: 20 g Shorteningd: 20 g Chinese wolfberries* (soaked in cold water for 10 minutes, drain)
* Chinese Wolfberries are also known as Goji, or by the Botanical name Lycium Barbarum. The berries are prized and known for possessing powerful antioxidant nutrients. The Chinese wolfberry fruit is native to Inner Mongolia and is eaten daily by the people. It's been said, the people living in that area seldom suffer from arthritis, cancer and diabetes.
Method: - Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speedfor 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form.
- Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
- Add drained Chinese wolfberries. Knead for another 3 minutes at low speed.
- Put the dough mixture in a lightly greased plastic bag, and let rise for about 30 minutes on a warm draft free spot or until double in bulk.
- Punch the dough down, and lightly knead it again for about 1 minute. Divide in half. Roll each half in a rectangle to fit your bread pan. Place each half in a greased and floured loaf pan. Cover and let rise again until double in bulk, approx. 45 minutes.
- Brush with the egg glaze and bake at 160C/320F for 25 minutes or or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
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 Chinese Herbs
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Bake
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