Roses for the Departed MH370
Today is the saddest day for Malaysia and the whole wide world as everyone mourns for the departed MH370, declared to have gone down in the Indian Ocean with likely no survivors.
This is another ‘scalded dough’
recipe, learnt from Alex Goh but adapted to suit Donlim breadmaker DJH10X. This
scalded dough method has worked tremendously well with Donlim breadmaker to
create bread loaf and buns that are soft and fluffy in texture and remain soft
for at least 48hours, even without the use of any bread softener or improver.
The method of pre-scalding a portion of the dough helps to loosen the gluten in
the bread, making it able to create more volume. The bread is soft and easy to
digest, making it a perfect nutritious snack for babies and kids.
*If you do
not have ham, you may also make them with sliced cheese.
Scalded
dough/ starter dough
·
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
·
150g
water
·
2tbsp
oat milk or soymilk powder
·
1tbsp
brown sugar
·
½
tbsp salt
·
½
tbsp pizza & pasta seasoning (available from Just Health)
·
200g
bread flour
·
50g
all purpose flour / oat flour
·
¾
tbsp instant active dry yeast
·
30g
butter, at room temperature, not melted
·
4
slices of ham
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, the butter and ham.
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. Then add in chopped butter.
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 60g portion of
dough into ball shape.
9.
Flatten
dough into a round disk about the size of the ham you’re using. Place a slice
of ham on the flattened dough. Roll up. Place the rolled-up dough, seam side
down on another piece of ham and flattened dough. Roll up again. Cut the roll in the middle into two equal
halves. Place cut-side down on a baking tray. Repeat with the rest of the
dough.
10.
Brush
the top of rose buns with beaten egg wash and sprinkle with floral and herb salt
(available at Just Health).
11.
Cover
rose buns with damp cloth or cling film (or in the oven) and proof for the
second time for about 45min, or until double in size.
12.
Preheat
the oven to 175deg C. Bake the rose buns for about 20min.
No comments:
Post a Comment