I have once again baked a bread roll with Alex Goh's scalded dough method adapted to my breadmaker Donlim DJH10X. This is a great recipe if you have elderly or kids at home and you don’t
intend to add too much sugar into your loaves or buns. The addition of prune
paste makes it naturally sweet. It also gives it a great rustic appearance. The
texture of this bread roll is a little coarse, not so smooth, due to the usage
of 10-grain flour in this recipe. This
bread roll has high very fiber and its prune content makes it great for those
with constipation.
·
100g
bread flour
·
70g
boiling water
To prepare
the starter dough, pour boiling hot water over flour and stir with folk until
combined into a slightly tacky dough. Cover and chill in the refrigerator.
Chill for 20min before use, can keep up to 12hours in refrigerator.
Main dough
·
40g
grapeseed oil or vegetable oil
·
160g
water
·
100g
prune puree (soak prunes in hot water for 20min, then blend till smooth)
·
2tbsp
black soymilk powder
·
1tbsp
honey
·
Pinch
of salt
·
300g
bread flour
·
100g
10-grain flour
·
1tsp
instant active dry yeast
1. Remove the breadpan from the bread
machine. Fit in the kneading blade.
2. Add all the ingredients in the order
listed above, except for the scalded dough prepared earlier.
3. Insert and lock the breadpan into
the bread machine.
4. Select mode no. 7 (dough)* the
display panel will display defaulted time of 01:30 (1hr30min). Press start.
5. When all the ingredients has
combined together (about 5min), add in the starter dough in small pieces.
6. After 1 hour 30min, a beep alert will
sound indicating that the dough is ready.
7. Remove the dough from the bread
maker.
8. On a floured surface, punch the
dough a few times to remove trapped air. Knead and throw a few times. Let rest
for about 5min, then form about 70g portion of dough into ball shape (this
recipe makes 12 small balls weighing about 60-70g each).
9. Roll each small ball of dough into a
rope shape. With the three ropes lined up, braid loosely just like how you’ll
braid your daughter’s hair J. Tuck both end underneath.
10. Repeat with the rest of the ball.
11. Brush the top of braided rolls with
beaten egg wash and sprinkle with rolled oat.
12. Cover braided rolls with damp cloth
or cling film (or in the oven) and proof for the second time for about 45min,
or until double in size.
13. Preheat the oven to 175deg C. Bake
the rose buns for about 15-20min.
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