Monday, February 13, 2012
Recipe tried out in May 2011
My 2nd bread with my mixer. Long ago.....
When I prepared the roux, I was a bit shocked to see how hard that clump of dough was, and I weighed it again.. phew, correct weight, but it was hard. Lightly kneaded it to distribute the moisture and kept it airtight in the fridge overnight.
While I was kneading this, I made calls to Lena making sure my bread was going on the right track. She taught me, knead until it looks glossy then it'll be right. Ok I heeded her advice, and my bread came out nice.
Thanks Lena :) I am pretty much a bread noob although had been baking manually kneaded breads off and on, but working with a machine is different. It's just like cycling and riding a motorcycle. Both are two wheelies, but the latter is motorised. Motorised makes the ride a lot faster. It's also more dangerous if you don't know how to use it, control it and how to read road signs. And the road sign here is the window pane stage of which I have very very rarely encountered with hand kneading.
But that was many months ago.. I've learnt along the way and I can say, sometimes I bake breads without refering to a recipe nowadays. Just like how I bake cakes. I should make progress, right? If not, it'll be so wasted.
I did double batch and they were finished up by 4 adults 2 kids within 24 hours. LOL, quick right? It's because bread baking is still new in the house, and no one got sick of it yet.
We had these buns plain and it was delicious.
Japanese Cream Buns
As seen on: Frozen Wings
Original source: Magic Bread by Alex Goh
120gm bread flour
85gm boiling water
380gm bread flour
8gm instant yeast
120gm cold milk
100gm whipping cream
1 cold egg
1 beaten egg for glazing
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.that passes the window pane test.
4.Let it proof for 40minutes. Divide dough into 50gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan and let proof for another 50minutes.
6. Brush surface of bun with egg wash
7. Bake at preheated oven at 170(fan)/190C for 15minutes.