anyways, what's for breakfast?
HOTDOG BUNS! my nephew's favourite! topped it with mozarella cheese. normal buns? NO! the fragrance when is in the oven, was as though you walked pass some bakery shop. and the texture of the bun is sooo soft and fluffy! i guess the egg wash helps? the bun is like a bit crispy outside but super soft inside! baked 8 of it and left with 3 for breakfast! my family love it! (:
im so determined to get a good mixer! KA or Kenwood? im too lazy to knead all the time! is therapeutic the first time. subsequently, plain laziness! is my FIRST attempt on water roux method too! :D is fun!!
this is THE recipe! those who tried this will agree with me! thank you Shirley for sharing this!
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| is proofing |
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| after proofing, with egg wash and cheese! |
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| TADA! out from oven! i like the slightly burnt top :D |
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| look at the bread! super soft! |
HOTDOG BUNS
Water RouxBread Flour 50g
Boiling water 75g
Bread Dough
Active Dry East 6gm
Bread Flour 160gm
Plain Flour 40gm
Sugar50 40gm
Salt 2gm
Water 50gm
Egg 1
Butter40 30gm
Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 8 balls - about 60g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place hotdogs in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg and decorate
Boiling water 75g
Bread Dough
Active Dry East 6gm
Bread Flour 160gm
Plain Flour 40gm
Sugar
Salt 2gm
Water 50gm
Egg 1
Butter
Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 8 balls - about 60g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place hotdogs in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg and decorate
12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.
13. Leave to cool.
im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:
then, i baked Coffee Kahlua Chiffon Cake last week. i dont like it at all! apparently, my family love it and asked for extra servings. NO cracked top (: the texture is really soft! (:
father's day is around the corner! i dont know what to bake for the day! do you? (:
