This recipe is adapted from a similar Cookie Crust Wet Butter Bun recipe using butter instead of ghee or clarified butter. Ghee seems to give a better aroma than using butter. The other advantage over using butter, was that ghee can be stored at room temperature. This saved me the time for having to cut the cold hard butter, and to wait for it to thaw before I can use it π
Yield: 10 buns
Raw dough weight: 512 g
Baking temperature: Preheat oven to 200℃, middle rack, bake for about 10 minutes, reduce to 180℃ for 6 minutes, turn off oven and continue to bake for 3 minutes.
Cookie Crust
Ingredients
60g ghee
18~20g egg yolk
15g whipping cream
110g top flour/cake flour
15g custard powder/corn starch
1g baking powder
1g baking soda
pinch of vanillin powder, optional
90g icing sugar
Directions
1. Cream ghee till light and fluffy. Mix in egg yolk and whipping cream till well combined.
2. Fold in the rest of the dry ingredients and mix till all the ingredients come together into a dough.
3. Divide the cookie dough into 10 portions, weighing about 25g each, and shape into balls. Set aside.
Keep the remaining cookie dough to bake as cookies. Steps can be found at the end of this recipe.
Bread Dough
Ingredients
205g bread flour
20g spelt flour/plain flour
35g raw sugar
1g instant dry yeast
1/8 tsp vanillin powder, optional
50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
120g reduce-sugar oats & quinoa soy milk/low sugar soya milk, cold
10g beaten egg
25g cold water, to be added depending on dough condition
2g low sodium salt
10g ghee
* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 30g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
Filling
25g ghee
about 1g low-sodium salt, mix with ghee
Egg Glaze
some beaten egg
Directions
1. Knead the dough following your preference method.
For my method, you can refer to my recipe Yudane Milk Bread.
2. After kneading the bread dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.
3. Invert the dough onto a floured work top, deflate the dough, and divide into 10 equal portions.
Shape the dough into 10 balls, cover with a towel or plastic sheet, and let them rest for 15 minutes.
4. Take a dough ball, roll flat into a round dough. Place about 2~3g salted ghee in the center of the flat dough. Wrap up the dough and shape into a ball.
At the same time, start to preheat the oven to 200℃ for about 10 minutes.
Flatten a cookie dough between two sheets of plastic film. With the help of the plastic film, transfer the flattened cookie dough over to the top of shaped dough.
7. Before baking, brush another coat of beaten egg glaze over the cookie dough.
8. Bake at middle rack of a preheated oven at 200℃, for about 10 minutes, reduce to 180℃ for 6 minutes, turn off oven and continue to bake for 3 minutes, or till the crusts turn golden brown.
10. Let the hot buns cool down for about 10 to 15 minutes, or till the crust becomes crispy. The crust would be soft while it was still hot.
Cookie baked from balance cookie dough
Divide the remaining cookie dough into about 6 portions. Shape into balls and coat one end with fine sugar. Place the cookie dough over a piece of parchment paper. Flatten the dough slightly with a fork.
Cool down completely before storing in an airtight container πͺπ
No comments:
Post a Comment
I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)