20200521 Ms. Yvonne Chen's Ham & Cheese Toast
When you see the title of my blog post, you might wonder, "Who is Yvonne Chen?" You may not know who she is, but you must have heard of Tangzhong. Ms. Chen is the author of "65C Tangzhong Bread", 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 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
Comments
Beautiful bread Yippee the ham and cheese are so perfectly distributed throughout the bread. It really looks delicious. I made Hokkaido Tangzhong bread only once with IDY, I’ll have to make it again using my sourdough starter at some point.
Benny
You have many options to make a sourdough milk bread. Generally, I find that the sour aftertaste of sourdough bread doesn’t go well with sweet bread. That’s why some bakers go through a lengthy, rigorous feeding schedule at a fairly warm temperature to minimize the acidity while building a robust levain for panettone/pan d’oro. A less labor-intensive alternative is using yeast water, but it also takes a long time. For me, the best way, of course, is using CLAS. It gives a baker powerful control over flavor with minimum work. But it is not suitable for hardcore sourdough purists because it requires the use of yeast. I hope you will find an appropriate way to make the sourdough milk bread.
Thank you for your comments.
Best,
Yippee
So delicious-looking!
indeed!
That bread is a “Best in Show”. I can’t imagine anything that would make it more visually appealing. Every single detail is gorgeous! Those images definitely qualify for Bread Porn...
Danny
for your kind words!
Yippee
Hi Yippee,
It would be sooo nice to be able to make this one above!! The whole loaf shines :). Is the mayonnaise topping ( brushed on?) after or before it bakes?
1) I just watched the thin scallion cake YT you referred to in another post. It seems like you can refrigerate or freeze the pre made scallion cake.
I would like to do a few things ahead for Christmas.
ww bread dough for the scallion cake?? PS I will try it.
2) And this one on ham and cheese: Do the same 30 min knead (as for the Simple ww loaf)
and then after bulk , make a jelly roll cut into 6 pieces?
Sorry to overload you with questions- I am just getting caught up on some of the clas recipes. I missed this one from over 2 years ago!
PS I looked at the link to original recipe so I understand #2 now.
I hope
helps 
:
Yippee
Yippee,
Is there a US source for this book? The pictures are very helpful!
Try here or other US/Canadian districts that have a large Asian population:
https://sfpl.org/books-and-media/ebook-collections
Yippee
P.S. or request your local library to order a copy