anyways, compared to the one in the book, mine was far more inferior! baked 起酥鸡肉松面包 (Puff Pastry Chicken Floss Bun) . you should look at 小雅's version. so much prettier than mine! mine look like those CNY gold coin version :D since i got too much tangzhong left, i doubled the recipe!
the dough is extremely sticky, not easy to handle ): if i were to choose a tangzhong sweet bun recipe, i would use this for sure! texture wise, the hotdog bun's still as soft the next day but this one gets a bit harder. but if you put inside microwave or oven to heat it up, is still as nice!
 |
| seem like 1 tbsp of chicken floss filling is not enough! :D |
 |
| photo taken from the book (: |
 |
| steps on how to do it |
起酥鸡肉松面包
A
Bread flour 210g
Low Protein flour 56g
Milk Powder 20g
Sugar 42g
Salt 1/2 tsp
Yeast 6g
B
Egg 30g
Water 85g
Tangzhong 84g
C
Unsalted Butter 22g
D
Puff Pastry
Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.
2.Mix A and B well. Then, add B into A till dough formed.
3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 40mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 9 balls - about 60g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Wrap a tbsp of Chicken Floss Filling. Spray water on the surface. Look at picture above to see how you should do it.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 40mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 9 balls - about 60g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Wrap a tbsp of Chicken Floss Filling. Spray water on the surface. Look at picture above to see how you should do it.
8. Leave to proof for 30 mins.
9. Brush puff pastry with egg.
9. Brush puff pastry with egg.
10. Bake at 180C for 15mins until brown.
11. Leave to cool.
11. Leave to cool.
LAST ENTRY FOR THE MONTH!
im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:
