Thursday, 16 May 2019

Crunchy-Sugar Butter Cream Bun



A delicious buttercream sandwiched bun that you can enjoy it cold. Biting the crunchy sugar grains embedded in the buttercream is what makes this bun special 😍😋

Yield: 8 cold buns
Baking temperature: 200℃ for 5 minutes, 180℃ for 12 minutes

Ingredients

200g bread flour
10g superfine wholegrain flour/top flour
1/2 tsp pumpkin powder, optional
7g milk powder
2g instant dry yeast
35g raw cane sugar
2g low-sodium fine salt

20g water roux details in Step 1
20g beaten egg
90g cold water
20g rice bran oil/mild flavour vegetable oil

5g water, to be added during kneading depending on dough condition


Directions

1. Mix 3g bread flour with 2g glutinous rice flour in a heat resistant cup. 

Pour 25g warm water into the flour mixture, and blend well. 

Stir the content over low heat till the content reaches about 65℃, or till thickens into a glossy translucent water roux.


Cover with cling wrap, and cool down before use. Set aside.
The water roux gave the bread the moist and springy texture

2. Add dry ingredients followed by the wet ingredients (except the 5g of water) into the mixing bowl of a stand mixer.



Knead at Speed 1 to mix all the ingredients together. Increase the Speed to 5 and knead for about 3 minutes. Cover and let the dough rest for about 30 minutes.
Knead at Speed 5 for about 12 to 15 minutes, or till reaching window pane stage.
Slap the dough about 20 times into a smooth dough.

2. Transfer the dough to a big mixing bowl greased with a little oil. Cover with a lid and let it proof for about 80 minutes or till dough in size.

End of first proofing.

3. Invert out the dough onto a well floured work top. Deflate the dough and divide it into 8 portions.

Shape the individual dough into balls, cover with a lid, and let them rest for about 15 minutes.

4. Take a dough and roll out into a flat dough of about 0.5cm thick.

Roll both the shorter ends toward to center.

Pinch to seal.

Shape into a short roll dough.

This step is optional. Use a chopstick to impress 4 lines onto the dough.

Arrange the shaped dough on a non-stick baking tray dusted with a little bread flour.

Keep the shaped dough in a cold oven to undergo second proofing for about 85 minutes, or till the dough double in size.

End of second proofing.

5. Transfer the shaped dough out of oven, and start to preheat the oven to 200℃ for about 10 minutes.

6. Brush a coat of egg wash over the surface.


7. Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for about 12 minutes, or till the buns turn golden.


End of baking.

8. Transfer the buns to cool down over a wire rack.



While the buns are cooling down, prepare the crunchy-sugar butter cream.

Crunchy-Sugar Butter Cream

Ingredients
80g salted butter, slightly softened
25g raw cane sugar
25g condensed milk

Directions
1. Whip the slightly softened butter till light in colour. Add in the raw cane sugar,

and condensed milk.

Mix till the ingredients are just well combined.


Assemble the bun

1. Slice the bun waist-wise into a butterfly shape.

2. Spread of sugar buttercream over the cut face.


Close back the bun.

3. Wrap in individual plastic bags and refrigerate the buttercream sandwiched buns.

4. Thaw the bun for about 15 minutes before enjoying it 😋




Wednesday, 15 May 2019

Vanilla Milk Sponge Cupcake


Cupcake baked in high temperature

A simple vanilla milk cupcakes baked in two heating methods - one fast and furious; and the other one slow and steady 😊 Both are equally delicious. The only difference was the crust pattern. In fact, I kind of prefer the cracked top crust to the smoother one 😅

For using a progressive heating procedure, the cupcake had a smoother top, yet the crumb was still soft.

Cupcake baked in progressive heating method



Yield: 6 cupcakes

Ingredients:

All ingredients in room temperature 
Using 55g Omega 3&6 egg

2 eggs, separated
45g fine sugar


25g fresh milk
10g condensed milk
10g vegetable oil
1/2 tsp vanilla extract

65g top flour

材料
全部材料以室温进行

2粒 蛋,蛋白蛋黄分开
45g 细糖
25g牛奶
10g炼奶
10g食油
1/2茶匙 香草精
65g低筋面粉


5x5x4.8cm paper cups

Directions

1. Pour and mix milk, condensed milk, rice bran oil and vanilla extract in a small cup. Set aside.

2. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric hand mixer till frothy. This takes about 1 minute.
Add in the sugar in 3 batches, and continue to beat at medium high speed.

When the meringue starts to form a steady trail behind the moving whisks, lower the speed till the meringue reaches the firm peak stage.

5. Beat in the egg yolk, one at a time.



6. Add in the flour and milk mixture from Step 1 in alternate sequence. Starting with flour and end with flour.
 flour - milk - flour - milk - flour
Do not over mix the batter.



7. Pour the batter into the paper cake cups.

Tap to even out the batter, as well as to get rid of trapped air bubbles.

8. Bake in a preheated oven at 180℃ for about 15~20 minutes, or till the top turns golden. Bake at middle rack of an oven.



Alternatively, 
you can bake the cupcakes at 130℃ for about 20 minutes, increase to 150℃ for 5 minutes, and finally increase to 170℃ and bake for 5 minutes, or till golden.


9. Transfer to cupcake out of the oven. Drop the cupcakes from a height of about 10 cm to prevent over-shrinking after cooling down.

Let the cupcakes cool down over a wire rack.

10. Enjoy 😋