Thursday, 25 September 2014

Buns for Breakfast


Few months ago, I bought a new mixer MUM48CR1. Yesterday I decided to use it for my bread kneading. In the past I have been kneading bread dough with my hands. It is really tiring. With this mixer , it save up my time and strength kneading the dough by hands. Making bread become so much easier. I like this mixer. It is really good. The results of the bread is very good. Bread is fluffy and light Whereas hand kneaded bread is heavier but it is still nice. :)
Basic recipe of ingredients adapted from everybodyeatswell

Ingredients for Tangzhong
50g bread flour (1/3 cup)
250ml water (1 cup)


Method for Tang Zhong :
Mix the bread flour and water. Boil it over medium low fire and keep stiring until you see the texture as above picture where the mixture become a little translucent. It is supposed to be boil up to 65 deg C. I do not own a thermometer so I use my own estimation. Transfer TZ into a bowl immediately, cling wrap and leave it to cool down. You can make this one day ahead. And keep in fridge. But once the TZ turn brown/dark you will have to discard.

Ingredients :(about 1080g in total)
540g bread flour
86g caster sugar
8g salt or 1.5 tsp (1 tsp is about 5.5g)
9g milk powder or 1 tbsp (1 tbsp is about 10g)
11g instant yeast or 3.75 tsp (1 tsp is about 3 g)
86g whisked egg or 1.5 egg (1 average egg is about 60g)
59g whipping cream
54g milk
184g tangzhong dough
49g unsalted butter, melted
Preheat oven 180°C.

Method for Bread:
1. Put all the ingredients into the mixer with the dough hook and set it on to level 1 (low speed). Initially it will look like breadcrumbs, after a while, it will combine together. Let it continue to knead until you see a soft smooth dough. Cut a small piece of dough and do a windowpane test. Hold the dough between your thumbs and fingers and gentle spread your fingers and thumbs apart, stretching the dough into a thin translucent membrance. If you can spread the dough without breaking , that mean the gluten is well developed and the kneading is sufficient. And you can put it to rise/proof.

2. Remove dough from the mixer and shape it into a round dough. Place the dough into a very big floured/oiled bowl. Make sure the bowl is big enough to contain the dough when it proof to double size. Cover it with cling wrap and leave it to proof until double size. It is about 40min  to an hour depend on the weather. Hot weather is faster.

3. Once the dough rise to double size, you can start to cut and  shape into your ideal bun or bread. While working on the dough to shape, you may need extra flour. Once it is shape to your idea bun, place them onto a tray lay with parchment paper.

4. Brush buns with egg and put into the preheat oven to bake for 15-20min or until  the top of bun is golden brown. Remove from oven. Then remove bun from tray and let it cool down on a rack.

Refer to my another blog  homemade-chicken-patties on how to make meat patties.


Note : If you do not have a mixer, just put all the ingredients together and knead by hand into a soft smooth dough. Do a windowpane test to see whether sufficient kneading. Leave it to proof to double size.

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