I started to make the dough on Saturday night, 9pm hoping to be able to bake the bread by following day for our picnic trip. It took me more than 30 minutes to massage the dough before it ready to be left to proof. No wonder, recently I started to notice my arms getting more muscular than ever. J As I explained in my bread story before, I don't have any bread maker and dough mixer to help me in bread making, I hand knead all my breads.
To me, the only frustrating thing about home making bread is the long proofing time. I have a very impatient boy at home that keeps on asking me every now and then whether the bread is ready or not? Over here, it takes ages to proof! I never managed to proof the bread in less than 2 hours in room temperature, even when the weather is getting warmer. I suppose I can only do that when I'm back to Malaysia.
Currently, our room temperature is still less than 20 degree at night. I left the dough sit overnight in the oven, hoping to achieve slower rising, which promote more flavorful to the dough. While, the dough was resting, time for me to rest too by enjoying Halloween scary movie.
The next morning at 7.30a.m when I checked on the dough, it turned out to be nicely proof. I lightly punched down and let it rest for another 15 minutes before I shaped the dough into 9 rolls of 60g each buns with kaya (Coconut Egg jam) filling and 3 plain (Hubby does not like jam) and a small toast bread loaf.
To speed up the second proofing time, I placed the dough back in the oven and switch on oven to set minimun heat at 30 degree and placed a bowl of hot water in the lower shelf of the oven. I left it there for about 2 hours while I went for my grocery shopping. By the time, I came back from my errand, the second rise was just right, for me to start baking. I managed to get the bread nicely baked in time for our lunch time.
I think this batch of bread was so far my best bread, the texture was so soft and wholesome with butter crumb added the buttery flavor.
|Butter Crumb Kaya Sweet Buns - Featured in Group Recieps 05/11/2010|
|Butter Crumb Toast bread 酥松粒吐司面包|
BUTTER CRUMB SWEET BUNS WITH KAYA
600g bread flour or high protein flour
2 tsp instant yeast (I used Edmond Sure Bake yeast)
100g castor sugar
1 1/4 tsp salt
3 tbsp milk powder
1 small egg
300ml to 350ml water
50g soften butter
Kaya (Coconut Egg Jam) – (Optional, you can replace with your favorite fillings)
(You can click to my previous post for Kaya making recipe)
30g icing sugar
50g plain flour
5g milk powder
40g cold butter
This butter crumb recipe was adapted from 孟老師的100道麵包
(you can replace with sesame seeds as the original recipe asked for)
Keep an eye on the baking, if you see the crumble a bit burnt after 10 minutes, use foil lightly cover on top and continue to bake until the required time.
100克细砂糖, 1茶匙盐, 300ml- 350ml水
原料：30g糖粉 50g低筋面粉 5g奶粉40g冷无盐奶油