Sunday, 6 April 2014

Cranberry Sweet Butter Bun

Yield: five 15-cm long buns

Ingredient A 
130g bread flour
20g top flour
25g fine sugar
1/2 tsp instant dry yeast
1/8 tsp salt
1.5 tsp milk powder
15g beaten egg
85g water
12g butter, unsalted, softened

130g 高筋面粉
20g 低筋面粉
25g 细糖
1/2 tsp 速发干酵母
1/8 tsp 盐
1.5 tsp 奶粉
15g 蛋液
85g 水
12g 无盐奶油,软化

Ingredient B
24g dry cranberry, cut into bit size

24g 蔓越莓干,切细

Ingredient C
18g butter, unsalted
Beaten egg for glazing
About 1 tbsp icing sugar

18g 无盐奶油
1tbsp 糖粉

Place butter in a plastic bag and allow it to softened. Set aside

1. Mix all ingredient A ,except the butter, in a mixing bowl using a spoon till it form a big lump. Cover with a lid and let it rest for 15 to 20 minutes.
将材料A, 除了奶油,放入搅拌盆中用茶匙混合成糰。盖上盖子,让面团休息15到20分钟。 

2. Wear a pair of CPE disposable gloves to handle the sticky dough. Hold on to one end of the dough and slam it against the wall of the mixing bowl. Fold it, turn your hand to grab the other end of the dough, and repeat the slam-fold-turn process till the dough pulls away from the wall and becomes less sticky. This process takes about 1 to 2 minutes.

Picture for demonstration.

3. Transfer the dough to a floured surface and repeat the slam-fold-turn process for about 5 to 10 minutes, till you get a smooth texture.

4. Spread out the dough, and apply softened butter. Blend well and continue to slam-fold-turn process for another 5 to 10 minutes, or till the dough can stretch into a thin membrane.

5. Pull down the side of the dough and seal at the base.

6. Place the dough in a mixing bowl and spray some water on top. Cover with a lid or wet towel, and proof for about 1 hour or till the dough doubles it's size.

7. After 1 hour, sprinkle some flour over the top, and invert the dough onto the work top.

8. Press down the dough to remove the trapped air. Divide the dough into 5 equal portions (about 55g each).

9. Shape the dough into balls, coat them with some flour, and cover with a lid. Allow them to rest for 15 minutes.

10. Take a small dough and roll it into an oval shape using a rolling pin.

11. Flip the dough and roll out the other face. Sprinkle some cranberry bits over the middle of the dough.

12. Roll up the dough and pinch at the end to seal.

13. Place the dough over a non-stick baking tray. Spray some water on top before proofing in an oven. Allow the dough to proof for about 40 minutes.

14. At the end of the second proofing, remove the tray of dough and start to pre-heat the oven to 190 degree Celsius.

13. Use a sharp knife to slit open the top of the dough, about 0.5 cm deep till you see the embedded cranberry bits.
Cut away a corner of the plastic bag which holds the softened butter under ingredient C. Squeeze out some butter to fill the slit.
用一把锋利的刀在面包上切出约0.5cm深的浅沟, 直到看到蔓越莓粒为止。

15. Brush the dough with a layer of egg wash. Sprinkle a thick coat of icing sugar on top using a sieve.

16. Bake in the oven at 190 degree Celsius for 10 minutes  and 170 degree Celsius for 3 minutes or till the top turns golden.

17. Allow the bread to cool down a bit before enjoying it while still warm :)

Recipe adapted from:

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