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Monday, 15 January 2018

Natural Yeast - Eggless Sweet Milk Bun


I love my previous sweet milk bun recipe 😍 However, with the recent emphasis on healthy eating, I decided to trim the recipe to make it leaner 💖 I cut down the milk and replaced it by water. Reduced 50% of the condensed milk, 30% of the butter, and 100% of the egg. In spite of the reduction, the bun's softness was not compromised 😀


Yield:; 9 buns in a 20cm square pan
Bread maker: Mayer MMBM12
Raw dough weight: 489g

Ingredients

95g milk
10g condensed milk
40g water
40g fine sugar
3g fine salt

205g bread flour
25g top flour

50g natural yeast, 100% hydration*
1g instant dry yeast

20g cold unsalted butter

* 50g natural yeast can be replaced by 25g each of bread flour and water, with 1g of instant dry yeast.


Directions

1. Add all the ingredients, following the sequence listed,  except the butter, into the bread pan of a bread maker. Select "C-11 Ferment Dough function" and start the program.
When the countdown timer reads "1:20", add in the butter to the kneading dough.

When the countdown timer reads "0:45", and after the kneading blade has stopped rotating, transfer the dough to a slightly oiled plastic bag.

Tie a loose knot at the end, and let the dough sits in room temperature for about 15 minutes.
Double protect the dough with another plastic bag, keep in a closed container, and refrigerate for about 10 to 14 hours.

2. Next morning, take out the dough, remove the outer plastic bag, invert the dough, and let it thaw for about 1 hour.

3. Turn out the dough onto a floured work top, deflate it, and divide the dough into 9 portions.

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

After the rest, flatten the dough ball slightly,

and shape into a ball by pulling down the outer layer, and thug below.

4. Arrange the shaped dough in a 20cm square pan lined with parchment paper.

Spray some water over the doughs

cover with a tea towel,

and let it proof for about 90 minutes, or till double in size.

5. Preheat the oven to 180°C for 10 minutes. Sprinkle some flour over the top.

Bake at lower rack of the oven, at 180°C for 10 minutes.

Reduce the temperature to 170°C for about 10 minutes, or till the top becomes slightly golden.

End of baking 😋

6. Remove the pan of bread from the oven.


Lift out the hot bread from the pan, and transfer to a wire rack to cool down. Enjoy 😋💖 i






Thursday, 11 January 2018

Herman - Coconut Almond ♥ Bun



A sweet and aromatic bread that tastes like coconut cookie when hot :) The dough is leavened mainly by Herman Starter and supported by a small amount of commercial yeast to accelerate the proofing time.

Bread Maker: Mayer MMBM12
Raw dough weight: 539g

Yield: 9 heart shape buns


Prepare the coconut-almond filling while the dough is thawing.

Coconut Almond Filling

Ingredients
50g salted butter
35g fine sugar
1 egg yolk, 22g
70g dessicated coconut
20g roasted almond meal*

* Roast almond meal at 150°C for about 5 minutes in a preheated oven toaster. Keep a close eye on it while heating, as it browns easily.

Directions
1. Mix softened butter with sugar followed by egg yolk.

2. Blend in the dessicated coconut,

and roasted almond meal.

Blend well into a paste.

3. Divide the coconut-almond mixture into 9 balls, about 22g each. Set aside.


Dough Ingredients

65g water
50g milk
15g egg white
25g fine sugar
3g fine salt

225g bread flour
25g top flour
10g milk powder

100g Herman Starter
1g instant dry yeast

To be added when the countdown timer reads 1:20
20g unsalted butter

Glazing
Use leftover egg white for glazing


Directions:

1. Add all the dough ingredients, except the unsalted butter, into the bread pan of the bread maker. Follow the sequence of the ingredients listed.
Select "C-11 Ferment Dough" and start the program.

When the countdown timer reads 1:20,  add in the butter.

When the countdown timer reaches 0:45, stop the program manually.


2.. Transfer the dough to a lightly oiled plastic bag, tie a loose knot, and let the dough sits in room temperature for 60 minutes (room temperature was about 23°C)

Double protect the dough with another plastic bag, keep in a covered container,

and refrigerate for about 12 hours or overnight.

3. Remove the outer plastic bag, invert and let it thaw in room temperature (about 22°C) for about 1 ~ 2 hour.


4. Turn out the dough onto a floured work top, deflate the dough, and divide into 9 portions.

Shape the dough into balls, cover and let it rest for about 15 minutes.

5. Take a dough and roll flat into a disc. Place a coconut-almond ball in the centre.

Wrap up the dough and seal it.

Shape into a ball with the seam end facing down.

Prepare all the nine dough balls before proceeding to the next step.

6. Roll flat the dough into an oval dough.
Be careful not to over stretch the dough or it may leak out the coconut-almond filling within.

Flip over and fold along the longer axis into half.

Fold again but along the shorter axis into a quarter.

Cut the dough over the folded end, but leaving the tip of the dough un-cut.

Open out the cut face.


and shape into a heart shape.

7. Arrange the prepared heart shape dough over a non-stick baking tray.

Proof in a warm oven for about 1 hour or till double in size.
As the kitchen temperature had fallen to 22°C, so I switched on the oven temperature to 50°C for 1 minute, just to raise the temperature of the oven.

8. Remove the dough from the oven and preheat the oven to 180°C for 10 minutes.

9. Brush the remaining egg white over the dough.

Reduce the oven temperature to 170°C and bake for 25 minutes or till the top becomes golden brown.
May increase the baking temperature to 180°C in my next bake 🤔


10. Transfer the baked buns to a cooling rack. Enjoy after it has become warm 😋💖