Yield: 9 bread rolls
Raw dough weight: 533g
Baking temperature: Bake at middle rack of a preheated oven at 190℃ for 8 minutes, lower to 180℃ for 8 minutes, turn off the oven heating and continue to bake for 4 to 5 minutes, or till golden brown.
200g bread flour
40g superfine wholegrain flour
30g raw sugar
2g instant dry yeast
40g natural yeast, 100% hydration *
28g yudane dough ^
50g carrot juice
100g milk, cold
16g water, cold, to be added depending on dough condition
2g low-sodium salt
30g unsalted butter, softened
* 40g natural yeast can be replaced by 20g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 28g yudane dough is prepared by combining 15g of bread flour with 14g very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down before chilling in the fridge overnight. You may refer to Yudane Milk Bread for a pictorial illustration.
Knead the dough using your preferred method till reaching window pane stage.
1. Mix dried ingredients except the salt, in a big mixing bowl followed by the natural yeast, yudane dough and the wet ingredients, except the unsalted butter.
Stir in one direction and combine into a dough, cover with a lid, and let it stands for about 20 minutes.
2. Use an electric hand mixer fitted with a pair of dough hooks to knead the dough at low speed for about 1 to 2 minutes before adding the salt.
Knead in the softened unsalted butter till no traces of butter can be seen, about 2~3 minutes.
Perform about 400 to 500 sets of "Slapping and Folding" till reaching window pane stage.
|window pane stage|
3. Shape the dough into a ball, spray some water over, cover with a lid, and let it proof for about 70 minutes, or till the dough double in size.
|End of first proofing|
4. Invert the dough onto a floured worktop.
Deflate the dough and divide it into 9 portions, about 59~60g each.
Shape into balls, cover with a cloth, and let them rest for about 15 minutes.
At end of the 15-minute rest, shape the dough into a long teardrop shape.
Cover with a cloth and let the dough rest for about 10 minutes.
Roll and stretch the dough into a longer length.
Roll flat the dough and pull one end of the dough to extend it into a long "tongue".
Roll up the dough starting from the wider edge towards the narrow tip.
Let the shaped dough rest on the sealed end.
5. Place the shaped dough over a non-stick baking pan with good spacing in between.
Let the dough proof in a closed cold oven for about 30 to 40 minutes or till almost double in size.
6. Remove the tray of shaped dough from the oven, and start to preheat the oven to 190℃ for about 10 minutes.
While waiting for the oven, brush a thin coat of egg wash over the shaped dough.
Bake at middle rack of a preheated oven at 190℃ for 8 minutes, lower to 180℃ for 8 minutes, turn off the oven heating and continue to bake for 4 to 5 minutes, or till golden brown.
7. Let the butter rolls cool down completely before adding the carrot buttercream 🍦
Carrot Butter Cream
80g unsalted butter, softened but not soft and glossy
20g raw sugar
1/8 tsp low-sodium salt
20g carrot juice
1/2 tsp vanilla extract
1. Cream the softened butter with raw sugar and salt till light and fluffy.
2. Gradually mix in the carrot juice.
When the buttercream turns smooth and shiny, add in the vanilla extract.
Transfer the carrot buttercream to a pipping bag fitted with your desired nozzle. I use Wilton 6B nozzle.
1. Cut a v-groove lengthwise along the middle of the bun.
2. Pipe the carrot buttercream into the groove.
3. To prevent the piped cream from becoming messy during storage, I placed back the cut bread strip over the cream. This step is optional.
Thank you Pokka Singapore for providing the carrot juice, yuzu honey juice, and mixed berries juice 😘😘😘