20200521 Ms. Yvonne Chen's Ham & Cheese Toast
When you see the title of my blog post, you might wonder, "Who is Yvonne Chen [1]?" You may not know who she is, but you must have heard of Tangzhong. Ms. Chen is the author of "65C Tangzhong Bread [2]", which had generated a rave for Tangzhong bread making in the Asian baking community over a decade ago. Back then, I just started learning bread making. The first bread I ever made was the Hokkaido Tangzhong milk bread from her book, and this was also the first bread [3] I shared on TFL! Today, I will share with you another excellent bread recipe from her book--the ham and cheese toast.
From my experience, I know that Ms. Chen's formulae produce delicious bread. Therefore, I want to maintain her recipe's integrity as much as possible--I only changed her formula minimally to suit my procedures. As you know, lately, I have "CLASified" all the bread I make; this one is no exception. CLAS is a life-saver for a busy mom like me--generating flavorful loaves has never been easier. I can't tell you how much I enjoy the peace-of-mind in breadmaking that CLAS has brought me. Here it is, another excellent loaf made with CLAS:
95% Ultimate Performer
5% WW CLAS
39% water
24% egg
5% butter
10% sugar
0.9% salt
0.9% yeast
Total dough weight ~ 390g for 9x4x4 tin
Filling
ham, diced
Havarti cheese, diced
Topping
lightly rehydrated chopped onion
mayonnaise
Mozzarella cheese
chopped parsley
Bulk:
88-91F ish x 30 minutes
Divide
3 pieces, split each into 2 after incorporating the filling
Rest
Shape
Proof:
91-93F ish x 120 minutes
Bake:
365F x 35 minutes
Place the dough cut-side up after you cut each piece in half