Sunday, February 16, 2014

Sweet orange marmalade and apricot bun (breadmaker)

I made a really delicious and pretty-looking marmalade with some sweet oranges. With it, I've also made these. This took longer than usual to rise, I suspect that the dough gets heavier due to the marmalade, but the result is great, the buns (I baked half, and steamed half) taste sweet (due to the marmalade and chopped apricot) and they were fluffy. The baked ones tastes sweeter than the steamed ones. Interesting. I guess the heat from the oven caramelized the sugar from the marmalade, as you can see from the photo, the skin of bun turned dark quite quickly (even though they were just baked for 15min).
I kneaded this dough with my very helpful Donlim breadmaker. The dough has very high moisture content, so it was pretty tacky to knead manually. So using a breadmaker helped a great deal. In about 30min, the dough formed good membrane. I had a good feeling that the bread would turn out soft and fluffy.

Added some chopped dried apricot to the dough

Check out how good this dough is

Before the bun goes to second rise.


Steamed marmalade bun

Placed a cupcake liner at bottom while steaming.

Also soft and fluffy, even though steamed.
Recipe adapted from Alex Goh's Magic Bread.
Starter dough / Scalded 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. Keep for 20min before use, can keep up to 12hours in refrigerator.  
Main dough
60g vegetable oil (I used grapeseed oil)
100g homemade marmalade
150g water (normal room temperature)
2tbsp soy powder
Pinch of salt
1tbsp sugar (or less, cos the marmalade has high sugar content)
300g bread flour (or known as high protein flour)
100g all purpose flour (or known as plain flour)
1tbsp active dry yeast
2tbsp chopped apricot, organic
1. Add all the ingredients (in the order listed above) in bread pan, except chopped apricot.
2. Select mode no. 7 (dough 发面)and press start 启动。
3. When the ingredients has combine together, add in the scalded dough by pieces. When the dough forms a rather smooth ball (about 15-20min), add in the apricot.
4. The cycle will enter proofing phase for an hour.
5. After the first proof, remove the dough from the bread maker.
6. On a floured surface, punch the dough to remove trapped. Knead and throw a few times. Let rest for about 5-10min then form about 120g portion of dough into ball shape, this recipe makes about 6-8 buns. Brush top of bun with milk or water or beaten egg, sprinkle with your desired choice of topping.
7. Preheat the oven to 50deg C for about 5min. Turn off the oven. 
8. Place the bun in the oven for second rise (takes about 1.5-2hr) until the buns double their original size.
9. Preheat the oven to 175deg C.
10. Bake the buns for about 15-20min.
Alternatively, the buns can be steamed for about 13-15min.

I made the same buns the next day using the same recipe, but this time, I shaped them and topped with chopped walnut and brown sugar.

Add in the scalded dough piece by piece.

Punch out the trapped air. Divide into 120g portion.

Roll it flat.

Sprinkle chopped apricot (soaked in boiling water for 5min)

Roll it up like a swiss roll.
Cut into half and twist to form a flower shape.

Let rest until the buns double their original size.


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