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.....

Ingredients:

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

Raisins

Filling for Hazelnut rolls;
Butter - softened

Brown sugar

Hazelnut Paste

Raisins

Method:

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.

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!.

Ingredients:


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

Method:-

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. 

My Mexican Bun

My Mexican Bun...
Don't judge the boo by it's cover!

Cik Ngah had tried making this ala 'Rotibouy' bun weeks ago, but did not update the blog yet as Cik Ngah was still searching for easier recipe for the sweet dough to follow especially the ingredients portion to use.

Finaly Cik Ngah found one that produce soft and delicious sweet dough when making the Cinnamon Roll the second time!

The picture show the 1st trial of making the bun, taste good despite the image! The recipe :

Ingredients:

Fillings
200 g salted butter – softened
1/2 teaspoon vanilla
4 tablespoons brown sugar

Topping
100 g butter – softened
100 g icing sugar
2 size B eggs
1 teaspoon coffee emulco or you can use 2 tbsp instant coffee powder dissolved in 1 tbsp of water
1/4 of ground Cinnamon
100 g flour

Sedap.......

Sweet dough
150 g bread flour
100 g red rose flour
50 g caster sugar
1/2 tsp salt
10 g powder milk (I used 1/2 packet of Hi Goat)
1/4 tsp bread improver
1/4 tsp bread softener
30g size B egg, slightly whisked and weigh
6 g instant yeast (1/2 packet of 11g yeast)
30 g vegetable shortening
125ml water

Methods :
Sweet dough :

1. Put all the ingredient in the bread maker, select DOUGH and press ON.
2. The whole process will take about 1 hr 30 min

Filling :

1. Beat butter for 3 mins and then add vanilla and sugar. Mix well.
2. Spoon the mixture into mini muffins pan to make 10 portions.
3. Refrigerate.

Topping :

1. Beat butter and icing sugar for 5 min till light and fluffy.
2. Add in egg one at a time and mix well.
3. Add the coffee emulco and the the flour.
4. Mix until combined, refrigerate until ready to use.

Mexican Bun :

1. Punch the dough to release air and remove it from the BM .
2. Divide the dough into 10 balls and let it rest for 10 min.
3. Flatten a ball of dough with the palm of your hand.
4. Place a ball of filling in the centre of the dough. Gather the edge and pinch to seal.
5. Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough.
6. Set aside for 45 min in a warm place.
7. Pipe the topping on the buns in a spiral, starting from the centre.



Not and expert in piping!.....

8. Bake in preheated oven at 200 C for 12 to 15 min or until buns are lightly brown.

My Cinnamon and Apple Roll Buns

My Cinnamon Roll Buns..... Fresh from Oven

Cik Ngah dah lama nak cuba buat roll buns ni, baru hari ni dapat buat sebab cuti! Cik Ngah guna resepi dari sini: Mat Gebu's Apple Roll Bun

Seperti biasa Cik Ngah ubah sikit bahannya...
First time cuba ni, Alhamdulillah jadi, tapi next time Cik Ngah akan canai nipis sikit adunan doh sebelum disapu mentega tu...

Bahan-bahannya:

150 gram tepung roti

100 gram tepung ros

50 gram gula halus

1/2 camca teh garam halus

125 ml air
10 gram susu tepung (Cik Ngah guna 1/2 packet susu Hi Goat)
1/4 camca teh bread improver
1/4 camca teh bread softerner
30 gram telur (pecahkan 1 biji telur, pukul sedikit dan timbang)
30 gram vegetable shortening/minyak sayur
6 gram instant yeast (mauripan) (Cik Ngah guna 1/2 packet yg 11g tu)

My Apple Roll Buns....

Bahan Tabur Apple Roll Bun;
1 sudu besar mentega, dicairkan
2 sudu besar gula perang
1 biji epal hijau, dikupas dan parut kasar, perah sedikit airnya
1/2 sudu teh serbuk kayu manis (optional)

Bahan Tabur Cinnamon Roll Bun;
1 sudu besar mentega, dicairkan
2 sudu besar gula perang
1 sudu teh serbuk kayu manis

Cara Membuat Doh Tradisional;

1. Larutkan yis dalam air suam, biar berbuih.
2. Satukan semua bahan lain kecuali mentega, masukkan bancuhan yis dan gaul rata hingga menjadi doh. Tambah mentega dan terus menguli hingga mendapat doh yang kenyal dan anjal (kurang lebih 20 minit).
3. Bulat2kan doh, letak dalam bekas dan balut dengan plastik bersih, biarkan 45 minit hingga naik.

Cara Membuat Doh Menggunakan Breadmaker (BM);

1.  Satukan semua bahan2 untuk doh dalam breadmaker.
2. Pilih setting untuk "DOH" dan tekan "ON".
3. Tunggu hingga siap (selalunya BM mengambil masa 30 minit menguli dan 1 jam memerap, ikut jenis BM masing2).

Cara Membentuk Roll Bun:-

1. Tabur tepung pada meja kerja, keluarkan doh, tumbuk untuk membuang udara.
2. Bahagikan doh kepada 2
3. Tekan2 dan canai sehingga menjadi 4 persegi (tabur sedikit tepung jika melekat).
4. Sapu dengan mentega cair, tabur dengan gula perang+serbuk kayu manis(jika guna) tadi rata2.
5. Akhir sekali ratakan parutan epal hijau.
6. Gulung seperti swissroll, gulung ketat2.
7. Kerat dengan pisau tajam kepada 5 bahagian sama besar.
8. Utk doh satu lagi, ulang langkah 1 - 4.
9. Seterusnya tabur kismis atau blackcurrant.
10. Ulang langkah 6 & 7.

Tabur Kismis/Apple rata-rata

Potong dgn pisau tajam....

1. Isi setiap potongan dalam paper cup bersaiz 4 inci, tekan sedikit biar leper.
2. Buat hingga siap dan perap 45 minit.



Apple Roll Bun - Left, Cinnamon Roll Bun - Right, rehatkan selama 45 minit sebelum dibakar...

3. Sapu telur (baki dari 30 gram tadi) rata2 dan bakar dalam oven yang telah dipanaskan pada suhu 180C selama 25 minit.
4. Keluarkan dari oven dan sapu dengan baki mentega cair. Biarkan sejuk dan boleh hidangkan.