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Gula Melaka and Walnut Bread Recipe – Yudane Method
40g walnuts, toasted and slightly crush with hand
- 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.
- Take out from the fridge 30 minutes before using to return to room temperature.
- Bring 200g 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.
- Put all ingredients together with yudane dough (except butter and walnut) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in the reserve 10g of milk if the dough too dry. Add in butter and continue kneading for another 8 – 10 minutes until the dough comes together, become elastic and tacky but not sticky.
- 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.
- 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. Let it rise for another 30 – 45minutes or until double in size.
- 15 minutes before baking, preheat the oven to 190C.
- 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.
- 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.
- 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.
- 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 your dough rises.
- 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.