Tuesday, June 28, 2011

My Sweet Dough for Buns and Rolls - Water Roux Method!

My Petite Cinnamon Roll!!!!!
Before this Cik Ngah never use this method to make buns and rolls. Last week Cik Ngah felt like trying this method that was promoted by Cik Ngah's friend's here Basic Bread Recipe.  True enough this recipe produce nice soft bread!. Cik Ngah made cinnamon and Hazelnut rolls. Here is the recipe;

My Hazelnuts Rolls.....

300g bread flour

80g all purpose flour
3 tbsp milk  powder 
(Cik Ngah used 1 sachet of hi-goat milk powder)
80g sugar
3 tsp instant yeast
1 A size egg – beat slightly
100 ml water
100g water roux **
1/2 tsp salt
30g butter
30g shortening

Filling for cinnamon rolls;
Butter - softened
Brown sugar
Cinnamon Powder

Filling for Hazelnut rolls;
Butter - softened
Brown sugar
Hazelnut Paste
  1. Add water, egg, salt and water roux into Bread Maker pan and then add flour, milk powder, sugar and instant yeast.
  2. Select BASIC DOUGH on the BM and press ON. Once the dough is formed, add the butter and shortening. Wait until the whole cycle complete.
  3. Punch down the dough, gives it a few knead and divide the dough into 2 equal portions.
  4. Roll the dough to rectangle shape.
  5. Brush the dough with butter, sprinkle the dough evenly with brown sugar, follow by cinnamon powder then raisains, leaving 1/2-inch border.Press the filling frimly into the dough.
  6. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Slice the dough into pieces (9-10 pieces)
  7. Place the slices in big muffin paper cup and onto the pan, or you can used grease pan. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
  8. Bake in a preheated oven at 180C about 15-20 mins or until golden brown
  9. Quickly brush the buns with butter while it is still hot!.
** Water Roux:
50g All purpose flour
250ml water
Preparation for the Water-Roux
1. Mix the flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it become thick and glossy. Remove from heat; place a cling film over the paste and leave until lukewarm, or room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for max of 3 days.

Update: Scalding Method;
1. Pour 250ml boiling water into a bowl filled with 50g flour and whisk  thoroughly until combined. 
2.  Ready to use when it is in lukewarm state.

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