Monday, May 9, 2011

My Cofeemate Bun

My Cofeemate Milk Bread!
Cik Ngah was tempted to make this bun after reading Cik Ngah's friend's blog about Pain-au-lait recipe. The name sound interesting and it is actually milk bread.

Since Cik Ngah did not have milk, Cik Ngah replaced the milk with Cofeemate! One more thing, Cik Ngah not sure how to cut the dough, so I made my own version and they turned out as in the picture!.


Too golden???.....

200g All purpose flour
30g Rose flour
(or 230g All purpose flour)
60g Bread flour
125g 'Cofeemate Milk'
(50g Cofeemate + enough warm water to make 125g)
1/2 packet Instant yeast Mauripan
1 egg
1/4 teaspoon salt
50g brown sugar
Good to eat while thare are still hot..
60g vegetable oil

Pearl sugar, for sprinkle at the top

  1. Slightly beat the egg with the salt.
  2. Put all ingredients in the BM, select dough and wait till the cycle finish!
  3. Preheat the oven to 210°C
  4. Gently press down the dough and cut the dough into 15 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
  5. Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes.
  6. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. 
  7. Sprinkle the pearl sugar on top.Bake for 10-12 minutes, or until the bread is golden. 

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