Bo Luo Bread

Good recipe indeed

        Recipe from here
      Ingredient (A)
      Bread flour  500g
      Castor sugar  70g
      Salt 1/2 teaspoon
      Plain yogurt 160g
      Instant dry yeast  6g
      Lukewarm water  160g


     Ingredient (B)
     Unsalted butter  40g



      Ingredient(C)
      Po Luo skin
      Unsalted butter  80g
      Castor sugar 60g
      Whole egg  30g
      Cake flour  110g
      Milk powder  20g


      1 whole egg (beaten) for egg wash

       Method (slight alteration, I used hand kneading instead of mixer)

       1.  Whisk and well dissolved the yeast with 3 tablespoons of your lukewarm water.  It should become frothy in a short moment. It is ready to be used.

       2.  Pour all ingredients in the flour and mix everything into a rough dough, add in unsalted butter, do a quick knead.  Cover and leave for 10 minutes.  Gentle knead, fold and stretch for 10 seconds. Cover and leave for 10 minutes. Do twice more for the 10 minute interval. Cover and let it rise for 80 minutes.  

       3.  Meanwhile, prepare your Bo Luo skin:

Whisk in softened butter with castor sugar until light and creamy. Add in whole egg and continue to whisk until it is well mixed.  Next, add in cake flour and milk powder. Use rubber spatula to fold until everything is well combined and the paste looked silky smooth.  Shape the Bo Luo skin to the size of your loaf pan, wrap with cling wrap and store in fridge to set, for 20 minutes. 

       4. Once the dough is well-risen, divide into 3 portions, each roll into ball shape, cover and let rest for 15 minutes.  Shape ( braiding) and lay dough in the loaf pan, gently press down to flatten the dough.  Cover and let it rise second time for about 60 minutes. 

       5.  Lay the Bu Luo skin on top of the dough, egg wash.

       6.  I bake in pre-heated oven 180C for 30 minutes, or until it turns golden brown (every oven varies).