Friday, May 8, 2009 11:14 PM
I had been baking bread lately but did not updated because of my photographs. I baked Roti Boy from the recipe of Aunty Yochana. Turned out nice. My buddies from the linedance group loved the bread. Today I baked the cream cheese filling , a bit similar to Roti Boy . The filling was cream cheese and topping was mexican topping without the coffee.It turned out soft. They finished all the breads. This recipe was from Y3K Magazine Bread Magic.
BASIC SWEET BUN DOUGH (straight dough method)
Ingredient A: Ingredient B:
330g high protein flour, 1/2 tsp salt 1 egg-grade A
1 1/2 tbsp milk powder, 60g caster sugar
Ingredient C: Ingredient D:
120ml water, 10g( 1tbsp) yeast 40g butter
Method:
1. Combinge ingredient A in a mixer. Give it a slight blend before adding ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is full developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passed the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.
CREAM CHEESE BUNS
Ingredient:
1 quantity of the above dough.
For cheese filling: combined
5Og icing sugar, 200 cream cheese (I leave out the sugar)
Utensils needed:
some paper cups( large)
Method:
1. Scale dough at 60g portion. Shape into small small balols, flatten and roll out each ball of dough into a round.
2. Put in some cheese filling. Seal and form into a smooth ball. Leave it in a paper cup. Do the same with the remaining rounds of dough. Rest them for 50 minutes, to rise a second time.
3. Fill a greaseproof paper piping bag with Mexican topping. Pipe some mixture over buns. Place all filled paper cups on a tray.
4. Bake in a preheated oven at 180'C for 10-15 minutes. Cool well on wire rack.
For Mexican topping A:
100g butter, 50g shortening (I use all butter)
120g icing sugar, 1/2 tswp vanilla essence
For Mexican topping B:
3 eggs-grade A, 150g plain flour
Method:
Cream topping A till well blended. Add in eggs and cream again. Lastly, add in flour and blend once more. Set aside.