Monday, March 26, 2012

椰香葡萄面包

Make this buns this morning, now only left only 1 piece :D



汤种面团


65C Tangzhong, Water Roux
Ingredient
  • 125gm fresh milk/ water
  • 25gm high protein flour
Method
  1. Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
  2. Cook over low heat and whisk continuously till a smooth paste is formed (I do not have a thermo to check whether the dough reaches 65C, but it roughly takes about 2mins)
  3. Cover the paste with a cling wrap touching the surface, leave to cool completely before using.


椰香葡萄馅

Ingredient (1 portion)
  • 35gm unsalted butter
  • 30gm sugar
  • 35gm eggs
  • 70gm desiccated coconut
  • 35gm milk
  • 60gm raisins, presoaked in Rum
Method
  1. Cream butter & sugar until light. Beat in eggs until creamy.
  2. Fold in desiccated coconut and stir in milk to make a spreadable batter.
  3. Fold in raisins. Mixture can be chilled for 3 days.

A well proofed bread dough....

Coconut & Raisin Bun
Ingredient (makes 6)
  • 180gm bread flour
  • 55gm cake flour
  • 15gm milk powder
  • 30gm sugar
  • 3gm salt
  • 5gm instant yeast
  • 30gm cold eggs
  • 65gm cold milk
  • 70gm water roux, 汤种
  • 25gm unsalted butter, softened
  • 1 portion of coconut & raisins filling
  • beaten egg for glazing

Method (hand knead)
  1. Combine flour, milk powder, sugar, salt and yeast in a mixing bowl. Add in water roux and stir to mix. Add in eggs & milk and mix into a rough dough. Knead for 5mins.
  2. Add in softened butter and continue to knead until smooth and elastic, 10 mins. Cover and proof for 60mins.
  3. Lightly punch dough down and knead lightly to release gas. Shape into round and rest for another 15mins.
  4. Roll out dough into a 30cm x 25cm rectangular shape. Spread filling evenly over the dough and roll up like a swiss roll. Seal edge tightly. Cut into 6 portions and place on a paper lining. Proof for another 45-60mins until double in size.
  5. Lightly glaze the buns and bake in preheated oven at 180 deg cel for 20mins until golden brown.


7 comments:

Vivian Pang said...

Lots of posts on bread lately. You must be enjoying the bread making process (including hand knead). I'm sure your family enjoy your buns very much! Yummy!

Jessie-CookingMoments said...

Hi girl! I haven't tried making bread using water roux method b4 but I've heard so much abt it! The ingredients are easily found in my local supermarket, tempting to try out the recipe. Will let you know if I do, thanks for sharing!

Alice said...

hi Peng, i love coconut bread, mixed with raisins will only make it even better
i dun think my kids will enjoy cos they dun fancy coconut, but i'll still make for me and DH :)
thks :)

Alan (travellingfoodies) said...

yeah! Agree with Vivian. Seems like you have lotsa breads made these days! The kitchen must smell really nice with the bread baking!

Peng said...

Alan, Vivian....cos get bored with baking cakes & cookes, have to try something new lol

Anonymous said...

Hi Peng, for the water roux,after being cool down, do u need to fridge it overnite or it can be used immediately? And roughly how heavy is the water roux dough? good enough to make 1 recipe (70g)?? Thanks

Peng said...

Anonymous..no need chill, after cooling down can use immediately. This portion total wgt is abt 100gm after cooking, cos some mixture stick to the cling wrap and the pot. Just nice for 1 recipe as I indicated, balance water roux u can keep in fridge for 3-5 days but I just discard it :P

Related Posts with Thumbnails