(A) Overnight Sponge Dough: Mix into a dough and leave overnight in the fridge.
215g bread flour
145g fresh milk
2g instant dried yeast
(B) Bread Dough:
100g bread flour
30g fresh milk
30g egg (lightly beaten)
7g instant dried yeast
5g salt
60g caster sugar
12g milk powder
45g canola oil
- Bring the overnight dough to room temperature.
- In a mixer fitted with a dough hook, combine the overnight dough (cut into small pieces) together with all the ingredients in (B), except the oil.
- Knead until it forms a slightly sticky soft dough. Gradually add in oil. Continue to knead until smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ].
- Shape the dough into a smooth
ball and place in a greased bowl. Cover with
clingfilm. Then place it in a warm, moist and draught-free place to
allow the dough to rise until doubled.[To determine if the dough has risen long enough, poke a floured finger into the dough. When you remove your finger, the dough shouldn't spring back at all. If the dough springs back immediately, it is under-proved and needs more time to proof further.]
- Once the dough has doubled in size, press down gently on the dough to deflate it.
- Turn the dough out onto a lightly oiled work surface. Divide equally into 10 portions. Roll them into balls and let them rest for 15 minutes.
- Working with one piece at a time, flatten the dough and roll into an oblong shape.
- Place the dough onto a greased tray. Loosely cover with clingfilm and let them rise until just about doubled in size.
- Brush the buns with eggwash and snip a cross on the bun with scissors and place some garlic butter onto it. Bake in a preheated oven (175 degrees C) for about 15 minutes or until golden brown.
Garlic Butter
100g butter, softened
3 cloves garlic
salt & pepper to taste
parsley (I used dried parsley)
- In a mortar and pestle, pound the garlic until fine. Mixed with the butter, salt and pepper until combined.
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