Rambling Rose

Especially For Bread Lovers

Mini Cheese Cocktail Rolls

Starter dough (A)
200g High Protein Flour(bread flour)
4g salt
8g instant yeast
1tsp bread improver
20g caster sugar
120g water
25g butter

Prepare starter dough, let dough proof until doubled in size, punch down. Add ingredients (B)

Ingredients (B)
sift together :
40g milk powder

Add sifted ingredients to starter dough.

Add: 1 egg
60g butter.

Turn on power and let bread-machine knead and proof once again.

Divide dough into 30g portions.
Roll into mini croissants.
Glaze with beaten egg yolks.
Sprinkle with sesame seeds.
Bake at 180'C until golden brown.

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IMPORTANT!!!!!

For those who use breadmaker machine, always place liquid ingredients (water/milk/cream/eggs/juice) into the bowl first, adding the dry ingredients after.


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GREEN TEA BREAD

Ingredients:

220 ml water
1 egg
450 g High Protein Flour
50 g Wholemeal flour
1 tsp bread improver
2 tsp (ten ren brand) green tea powder
2 Tbsp milk powder
1 sachet Instant dry yeast
80g caster sugar
1 tsp salt
60g butter

Ingredients (B)
Sesame seeds

Ingredient (C)
Rolled oats

Method:
Prepare dough, Proof until doubled in size. Punch down. Knead into a smooth huge ball. Cover with clean tea towel. Let dough rest for 5 mins.
Scale dough 50g each. Round up, proof for 10 mins.

Using a mini rolling pin, slightly flatten the dough. Press sesame seeds onto dough.
Roll up like a swiss roll.
Brush the top of rolls with beaten egg.
Sprinkle with rolled oats.
Let rolls proof for 1 hour until doubled in size.
Bake at 200'C for 12 -15 mins.


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BASIC SWEET BUN DOUGH

240 g water
1 egg
250 g High Protein Flour
250 g Plain Flour
1 sachet instant yeast
1 tsp salt
125 g caster sugar
15 g milk powder
1 tsp bread improver
50 g butter

Method:
Prepare dough as usual.
Scale dough into 50gms each.
Wrap with sausage/bacon/crispy chicken meat floss/red bean paste/lotus seed paste/curry puff fillings/nutella chocolate and slice banana/peanutbutter/sardines/tuna/cheese/apple cinnamon filling or make plain dinner or breakfast rolls.

Tips:
Store fresh buns in zipper bags in the freezer if you cannot consume the whole batch within a day. Thaw/defrost in microwave or use the warming functions in the toaster to get soft warm buns any time of the week!.

Plain rolls are ideal for making garlic bread too! Slice them into halves, drizzle with olive oil and grated garlic, put them under the toaster.

Great for Kids
Place a slice of processed kraft cheese onto a plain white sandwich bread. Sprinkle the top with a little caster sugar. Toast the bread for 4-5 mins.

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RAISIN MILK CROSS BUN

Ingredients:

135 g Cold water
60 g eggs
250 g High Protein Flour
50g Plain flour
30g caster sugar
1/2 tsp salt
1 tbsp milk powder
1/2 tsp bread improver
2 tsp instant yeast
25 g butter
100g sultanas

Topping Paste:
30g eggs
20g caster sugar
50g milk powder

Mix all the ingredients to form a smooth paste.
Place paste into a piping bag. Keep aside.

Method:

Prepare the dough as usual.

Divide dough into 3 portions- 210 g each.
Shape into a round buns.
Proof for 45 mins. or until doubled in size.
Brush with beaten eggs. Cut a cross in the centre of each bun using a sharp pair of scissor.
Pipe the topping paste onto the cross.
Bake at 180'C for 20 mins.


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MEXICO BUN ( ROTI BOY)

You will need to:
PREPARE 1 PORTION OF SWEET BUN DOUGH.


Scale dough into 60g each and wrap with cold butter/caster sugar fillings.
Place each bun onto a 10cm foil pie cases.
Proof until doubled in size.

Meanwhile, prepare the topping.

Mexico topping
120g butter
100g caster sugar
pinch of salt
1 egg
130g plain flour
1 tsp coffee essence
1/2 tsp baking powder

Method: cream butter, sugar, and salt together until well blended then add in egg. Mix well.
Add in flour and baking powder, then the essence.
Place paste into a piping bag.

Just before baking the buns, Pipe the mexico topping starting from the centre of the bun coiling over the top of each bun, covering 3/4 of the bun. The topping will cover the entire bun during baking.
Bake at 180'C for 12-15 mins.


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JAPANESE BUN DOUGH

Ingredients:

70g cream
70g milk
70g water
250g High Protien Flour
50g Plain flour
2 tsp instant yeast
30g caster sugar
1/2 tsp salt
25g butter


Prepare dough as usual.
Divide dough into 60g each, Shape the dough into ovals/oblongs.
Proof 1 hour.
Bake at 190'C for 12 mins.

To serve:
Slit the buns on the top. Spread top and inside the bun with japanese mayonnaise. Coat the top with chicken meat floss.

To make the Japanese Mayonnaise:
1. Prepare syrup by dissolving 70g caster sugar with 30g lukewarm water- bring to boil.
2. Whisk 1 jumbo size egg yolk, 1/2 of the egg whites, 1/2 tsp salt, 15g caster sugar until thick and creamy.
3. Add in olive oil(300g) and syrup alternately. Whisk until thick.
4. Add 5 tsp of lemon juice to taste.


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MARBLE LOAF

You will need to prepare:

Plain dough for white bread:
195g water
20g butter
300g High protein flour
6g instant yeast
14g caster sugar
4g salt
1/2 tsp bread improver
10g milk powder


Ingredients for Cocoa dough:
200g water
20g butter
300g high protein flour
6g instant yeast
25g caster sugar
1/2 tsp salt
1/2 tsp bread improver
10g milk powder
15g cocoa powder

Method:
Prepare dough as usual.
Divide white bread dough into half portion.( approx. 150g each)
Divide cocoa dough also into half portions.
Roll each dough into a rectangular.
Place cocoa rectangular dough on top of white bread dough.
Roll into a swiss roll.
Place into greased baking loaf tins.
Proof 45 mins
Bake at 200'C for 20 mins.

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MILK LOAF

230g Water
40g Butter
500g High protein flour
12g Instant dry yeast
70g Milk powder
5g Bread improver
1 tsp Salt
60g Caster sugar


Method:
Prepare dough as usual.
Scale dough at 300g each
Roll out and shape into a swiss roll. Pinch the seams.
Place into baking tins.
Proof for 45 mins.
Bake at 200'C for 20-25 mins.

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posted by Rambling Rose @ 10:13 AM