Thursday, August 13, 2009
I think I get addicted to this "water-roux" method of making buns for now. :)
I made a batch of Sweet bun dough yesterday by doubling the quantity of the recipe. First, I prepare a bigger quantity of "water-roux": 50g bread flour + 250g water (yield about 265g water-roux). So, I took half of the "sweet bun" to make this burger bun. I put the rest of the dough (after first proofing)in the fridge for my next day use. :) There is some balance of the "water-roux" enough for another sweet bun, if I remember correctly. Hmm... what fillings should I use next?
Somehow, I find making sweet buns using "water-roux" is a breeze, what I mean is the proofing time. Slightly longer than "straight dough" method, about 40 minutes or more during the final proofing.
This was how the texture of the bun looks like: very soft and fluffy! 软绵绵的，好吃极了! :D
The basic sweet bun recipe as follows:
(This recipe yields: 9 pieces at 60g each)
Bread flour 210g
Cake flour 56g
Milk powder 20g
Caster Sugar 42g
Salt 1/2 tsp
Instant yeast 6g
Unsalted butter 22g
1. Knead dough till smooth and elastic.
2. Basic fermentation: about 40 minutes
3. Divide dough into 9 equal parts. Each weigh 60g.
4. Form each dough into a ball. Rest for 10 minutes. (Room temperature)
5. Final proofing: about 40 minutes (temperature: 38 deg C, humidity 85%) **
6. Bake in a preheated oven at 180 deg C for about 15 minutes.
** Unlike my bread loaf, I let it rise naturally in a warm place, without the use of hot water.
I couldn't tell you how's the texture looks like tomorrow as these two buns were my lunch today! :D
Recipe adapted from: 65 度C汤种面包 by 陈郁芬Homemade Burger Buns (Water -Roux)
When I saw Grace of Kitchen Corner made a water-roux bun, I realised that I hadn't used water-roux for quite sometimes. I decided to bake a loaf since the weather was "good".
However, I find that "bread loaf" using water-roux is intriguing. The initial fermentation is very similar to the straight dough method. It's the final proofing that is a big headache.
Initially, I thought with such 'good" weather, the final proofing would be rather smooth sailing. Gosh! It took me 1hr 45 minutes just to have the final proofing, and that was on top of having place a hot boiling water jug to speed the final process. I wonder how long would it take to rise if I didn't speed up. Sigh!
Nonetheless, the loaf was very soft. :) However, the bread didn't survive till the third day as they were finished the very next day! :)
My water-roux: I used 25g bread flour + 125g water (yield 120g for me). I think you may add a little 5g each to the flour and water to achieve slightly more water-roux. I was rather "heng" or lucky to achieve the exact quantity for this loaf! :D You may refer SeaDragon of Corner Cafe for more details on water-roux.
This is how my water-roux looks like when it was cooked:
Bread flour 420g
Caster Sugar 70g
Instant Yeast 7g
Maple syrup 45g
Unsalted butter 45g
1. Kneading: Knead the dough till it reach window-pane stage.
2. Fermentation: about 40 minutes
3. Divide the dough into 6 pieces. Roll to form a round ball. Rest for 10 minutes.
4. Flatten and roll each into a longish shape, Swiss-roll style. Place into a loaf tin.
5. Final proofing: let the dough rise till 80% of the tin (temperature: 38 deg C, humidity 85%)
6. Bake in a preheated oven at 180 deg C for 35 minutes.
Recipe adapted from: 65 度C汤种面包 by 陈郁芬