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.
   

红曲蔓越莓土司

Oh my, I simply loves this lovely pinkish bread!! My another new attempt on bread making using water roux! The texture is even more fluffy & delicate compared to 中种 Sponge Dough :D

This is how the red yeast rice looks like, I got it at medical hall for 36gm at S$1/-

grinded into powder

can just roll the proofed dough into 1 big roll, but I separate into 3 small loaves instead :d

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.

see how delicate the texture is?? :D

红曲蔓越莓土司
Ingredient

• 250gm high protein flour
• 2gm red yeast powder, 红曲粉
  
• 40gm sugar
• 4gm salt
• 4gm instant yeast
• 70gm Tangzhong
  
• 30gm egg
• 70gm milk
• 20gm unsalted butter, softened
• 60gm dried cranberries, pre-soaked in Rum, drained well before using

Method (hand knead)

1. Combine flour, red yeast powder, sugar, salt & yeast and mix evenly. Combine Tangzhong and mix lightly. Make a well in the centre.
2. Add in egg & milk and mix into a rough dough. Knead for 5mins. Add in softened and knead for another 10mins until the dough is smooth & elastic.
3. Add in dried cranberries and knead till the berries are well incorporated. Cover and proof for 60mins.
4. Lightly punch down the proofed dough and knead to release gas. Divide dough into 180gm each and roll into rounds, rest for 15mins.
5. Roll out each dough into a rectangular shape and roll up like a swiss roll. Seal the seams tightly and place the dough into a well greased loaf pan. Cover and proof for another 1.5hours until double in bulk.
6. Bake in preheated oven at 180 deg cel for 25mins. Remove from oven and unmould immediately and cool completely on wire rack.

Recipe adapted from 超简单面包精选