Tuesday, July 24, 2012

Cranberry Raisins Custard Bread Loaf & Mini Hotdog Bun

Last weekend managed to try out the gelatinized Dough Method of making bread
This said was to yield a soft bun without preservatives.




Recipe as below :

Gelatinized Dough :
(to be prepared one day in advance , keep refrigerated for at least 12 hours)
70gm bread flour
100 gm boiling water

 Method
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hours, and up to 48 hours.


To prepare Basic sweet bread dough

1 quantity of gelatinized dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175ml cold water
1 cold egg
60g cold butter, cubed


Method
Mix all the above till membrane stage. 

Let first prove till double . Knead dough to release air. Shaped round and rest for 15 mins.
Divide half the dough for the loaf and balance for 6 pcs of dough for hotdog buns.
 
Recipe for Cranberry Raisins custard Loaf :-
Instant custard powder -40gm
fresh cold milk -120 ml

Mix the above and keep in fridge for later use.

Dried Cranberry - 30 gm
Raisins - 30 gm
some Chopped almonds 

Steps for the custard cranberry raisins custard loaf:-
roll the dough flat . Spread half the amount of custard on the dough, followed by cranberry and raisins . Roll up like swiss roll.
Place on a loaf pan.
Proved for second time till double. Make a slit in the middle with a sharp knife. 
Egg wash & pipe in balance of the custard. Spread some chopped almonds.
Bake for 30 mins at 180 C

For the Mini Hotdog bun:-
Rolled flat each dough . Add hotdog and roll up. Cut into equivalent pieces .
Proved till double and egg wash , sprinkle some sesame seeds.
Bake for 15 mins at 180 C

I have made twice on this recipe cos its really yields soft fluffy buns!

No comments:

Post a Comment

Post a Comment