Osmanthus Sweet Corn Soy Toast

There is a twist on Gabriel lunch arrangement. Gabriel persistence in his choice of food makes the teacher surrender...they arrange a snack for him instead of forcing him to take the school meal. I'm happy about the special arrangement because the food I prepared in the early morning will turn cold when he eat it at 11.30 am, and that might be chances of food poisioning too. Today his teacher told me the kitchen prepared cheese sandwishes for him and he ate it!!

Talk about healthy choice, this time I added osmanthus and soy flour in my bread. It is mainly for trying out and using Carol's recipe as a guide the bread turned out well. Initially I was thinking of the bread might be with the lovely osmanthus frangrance, but no, it doesn't carry the strong osmanthus frangrance but the sweet corns is the dominant. I didn't use gelatinized method for this toast purely with a heart to try out something different. Ready? Lets go!

Recipe from Ah Tze's kitchen play

Ingredients:
100g soy flour
270g bread flour
30g plain flour
1 egg
1/2 tsp instant dry yeast
10g milk powder
40g butter
1/2 tsp salt
15g caster sugar (if you prefer sweeter, add more)
150ml warm milk
100g sweet corns (I used can sweet corns)
20g Osmanthus flowers, soak in water and drain well

Steps:
1. Place all ingredients into a mixing bowl (except butter, osmanthus flowers and sweet corns), knead mixture until forming a smooth nonsticky dough. (Liquid part has to reserve 20-30ml, add in slowly)

2. Add in butter. Knead the dough with standard kneading method, which is in an action of pushing the dough out. Knock dough on the work surface until the dough is able to form elastic film.
3. Add in osmanthus flowers and sweet corns. Roll the dough into ball, spray water on the surface and cover with damp cloth. Let it proof for 1 hour (about 2 times bigger)
4. Once proofing complete, use hands to press out air. Divide dough into 2 balls, cover with damp cloth and let dough rise for 15 mins.
5. Flatten the dough with rolling-pin and roll up the dough swiss roll style. Let it rise for another 15 mins.
6. Repeat step 5 and the width of the dough should be the same width size of your loaf pan. Place doughs in grease loaf pan, lightly use hands to even its height. Spray water on the surface of dough. Let it proof for 60 mins.
7. Preheat the oven to 210C, when height of the dough has reached 90% of the loaf pan.
8. Cover the loaf pan, bake for 35-38 mins.
9. Immediately turn out the loaf from loaf pan when it is done.

If come to cutting skill, as you can see I'm not that kind of perfectionist.

See the lovely osmanthus? They are not burnt.

This baking regain my confidence in using the direct method in bread making. The combination of osmanthus, soy flour and sweet corns are lovely, it smell very healthy too...hehehe.