Sunday, 22 July 2012
first batch of bread buns I made several years ago, they looked so horribly out of shape that I could feel my stomach cringe every time I was reminded of them whenever someone left me a comment on that particular post. Everything is self taught, from baking to taking pictures. Even though I have not moved beyond baking simple cakes and buns, at least my shaping skills have improved and I am able to take slightly better pictures compared to six years ago. Yes, my learning curve is definitely much longer than most who started their baking journey even much later than me. Yet, I truly enjoyed this slow learning process, taking my own sweet time to explore the world of baking and doing what I like.
Back to the title of this post...
I will be going back to work. It is not a full time job and I get to work from home. No, the job I have been offered has got nothing to do with baking. It is a 'regular' freelance, home-based job and I'll get to earn some pocket money which I could spend on baking ingredients :) I will probably not be able to update my blog as regularly but I will still continue to bake, at least once a week, I hope...
Coffee Cookie Buns
tang zhong (water-roux):
25g bread flour
210g bread flour
56g cake flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g instant yeast
30g egg, lightly beaten
84g tang zhong (water-roux)*
22g unsalted butter
50g unsalted butter
50g caster sugar
50g egg, lightly beaten
50g cake flour
1 1/2 teaspoons instant coffee powder
1/2 teaspoon vanilla extract
1/2 teaspoon warm water
to make topping:
* Dissolve instant coffee powder with the warm water, mix in vanilla extract. Set aside.
* Beat the butter with caster sugar, until light and fluffy. Add the beaten egg one teaspoon at a time, beat well after each addition (add in egg gradually to prevent the mixture from curdling). Add in the coffee mixture gradually, beat well after each addition. Sieve over the cake flour. Mix with a spatula until just combined. Transfer topping into piping bag fixed with pipping nozzle (round tip). Let the topping chill in the fridge until needed. Remove from fridge about 5~10mins earlier before use to allow the topping to soften a little.
to make tang zhong:
* Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.
to knead dough by bread machine:
* Place water, egg, tang zhong (use 84g), sugar, salt, bread flour, cake flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Leave the lid of the machine open (this is to prevent over heating). After about 10mins of kneading, add in the 22g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 20mins. Remove dough from the bread pan. (Note: refer this post for instructions on how to knead dough by hand.)
* Grease hands with some vegetable oil (this helps to prevent the dough from sticking to your hands). Remove dough from bread machine. Shape into a smooth round. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 10 equal portions (about 55g each). Roll each dough into smooth rounds and place on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 30~40mins, or until double in size.
* Pipe topping onto each dough. Make sure to cover the entire surface with the topping.
* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container. Best served warm (re-heat in oven if necessary before serving).
Recipe source: 65度C汤种面包, 陈郁芬 and 我的幸福手作面包，李成实