This recipe is shared by Baking Mum. The dough is indeed a bit sticky to handle as commented by several people who tested out this recipe. I tried to add some more flour to the dough but did not seem to get a smooth and elastic texture. To avoid further 'destroying' this dough I just leave it to proof. Since the dough is still sticky after the proofing time, I greased my palm with some shortening and roll the dough into balls, and it helps indeed! no sticking to my hands...the result of my bread after baking : still soft, no sticking to the teeth but can be better if I can achieve a smooth and elastic dough during the kneading process
300 gm bread flour
3 tbsp custard powder
50 gm castor sugar
½ tsp salt
1 ½ tsp instant yeast
125 ml chilled fresh milk
25 gm shortening
100 gm whole kernels of sweetcorn (canned, drained)
1 egg (beaten)
- Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch. Lastly add in (D) and mix well.
- Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 60 mins or till dough rises to double.
- Divide risen dough into four equal portions and shape into balls. Leave it to proof for 40 mins in a well greased mould.
- Brush with egg wash and bake in a preheated oven at 180 deg cel for 28 mins. Remove hot bread from oven and transfer to wire rack to cool immediately.