Wednesday, March 26, 2014

Prune and honey braided bread roll

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.

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

·         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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