Friday, August 17, 2012

Coconut-Cranberry Scrolls

Sadly my Coconut-Cranberry Scrolls didn't turn out as pretty as  Helena's Kitchen's.  Maybe I didn't roll the scrolls tight enough .....?




Recipe Source:   Corner Cafe's Overnight Soft Dough and Coconut Fillings from Helena's Kitchen



(Makes 16 buns)

Ingredients:

Overnight Poolish:
150g bread flour
150g lukewarm water
1/8 tsp dry active yeast
  • Mix all ingredients in a mixing bowl until incorporated.  
  • Cover with clingfilm and let it proof for about 1 hour in a warm place, then refrigerate for at least 16 hours (at this stage it should be bubbly).
  • Before using the poolish, let it return to room temperature.

Main Dough:
250g bread flour
100g plain flour
15g milk powder (omitted)
50g caster sugar
6g ( tsp) salt
5g ( tsp) dry active yeast
1 egg, lightly beaten
75g lukewarm water
50g butter, cut into small cubes (replaced with Rice Bran Oil)

Coconut Filling:
50g dessicated coconut
85g caster sugar
¼ tsp salt
20g plain flour
50g butter, melted
½ cup dried cranberries, chopped into small chunks
  • Mix everything together except the cranberries.  Set aside.

To make the bread dough:
  • In a mixer fitted with a dough hook, combine bread flour, plain flour, yeast, caster sugar and yeast into a mixing bowl.
  • Add in the room-temperature poolish, then gradually add in the lukewarm water to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
  • Add in oil gradually and continue to knead until fully incorporated.   At this stage, the dough should be able to stretched to form a thin membrane before it breaks. 
  • Form the dough into a ball and place it in a greased stainless steel bowl.  Cover with lightly oiled clingfilm and leave in a warm place  until  the dough doubled in size.
    [To test if the dough has risen properly, dip a finger into bread flour and poke into the centre of the dough.  When you pull your finger out, the hole should remain.  If the dough springs back, then it should be proved further.]
  • Punch down the dough to knock the air out.  Rest for 10 minutes.
  • Flatten the dough.  Spread coconut filling on the dough and sprinkle cranberries over it.
  • Roll up the dough into a log and cut into 16 pieces.
  • Place the scrolls onto a greased baking tray and cover with lightly oiled clingfilm.  Leave them to proof until  nearly doubled in size.   
  • Preheat oven to 190 degrees C.
  • Brush the scrolls with egg-wash and bake for about 20 - 25 minutes or until golden brown.   




19 comments:

  1. I have used overnight poolish to make bread before and it really gives the bread a wonderful texture. Your bread looks really soft and fluffy. Never thought of using desiccated coconut and cranberries... that sounds really nice. By the way, you replace the oil for butter in exact quantity? As in 50g butter for 50g oil?

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    1. Yes, I replaced 50g butter with the exact amount of oil.

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  2. Nice try! As long as can eat, its alright :)

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  3. I don't see any problem with it. The texture looks soft. Love it!

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  4. Thanks for dropping at my blog for the cream cheese bun post. I read through your recipe and most of the ingredients look almost the same. The only different is using Rice bran oil instead of butter. Sometimes I will add vegetable oil instead butter. Do try reduce to 1-2 tablespooon instead of 50g. Mine work fine.

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    1. Thanks for your tip regarding the oil. I see you've baked quite a lot of bread. Thanks for sharing.

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  5. Veronica the bread still looks soft n good. :)

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  6. Yes, I don't see any problem with your bakes here. It looks perfect. I am sure it is yummy and delicious because it is homemade!

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    1. You made me feel much better now ;-) Anyway, all finished already, heehee.

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  7. Hi Veronica, I'd just discovered your blog and been scrolling through it and thoroughly enjoyed your photos, great blog you have here:) THis bread looks really fluffy and I too like the coconut topping!

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    1. Hi Jeannie, thanks for dropping by and leaving your kind comments. Coconut is one of my favourite too that's why you can see dessicated coconut was included in a lot of my baking.

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  8. Hi Veronica, I'm so glad that I drop by your blog today! You have many great recipes here & the photos were taken beautifully. Looks like you enjoy making bread at home!

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    1. Recently I started baking bread again after almost two years. The problem I had back then was lack of patience for waiting for the dough to proof enough. Now I discovered that by leaving my dough to proof inside a warm oven helped immensely. Thanks for dropping by and leaving your wonderful thoughts.

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  9. Oh wow, this looks mighty soft and delicious! I'm a believer in pre fermentation of the starter dough or bread making....it gives such good texture for the bread! If its just the shaping you are worried about...I can't really tell....cause I hunk it really looks good enough to eat! :D

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    Replies
    1. Thanks for your kind words. I am now experimenting with different methods/recipes for breakmaking and am still trying to find out which methods yield softer and fluffier bread.

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  10. The texture looks wonderful..Your photos are exquisite.

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