Sunday, 15 November 2015

Butter Rolls

My friend recommended using Japanese bread flour. After lunch at Liang Court I bought this flour from Mediya. This is premium and costs $8 for 1 kg.

I followed the recipe in the pack

I googled for a recipe and saw a YouTube recipe on bread using this flour
I followed the steps but incorporated the ingredients n timing on the pack 

This video is using similar flour

Flour 300 gm
Salt 5 gm
Caster sugar 40 gm
Yeast 6 gm
Mix the above in a large bowl using a whisk

Measure out 45 gm unsalted butter wait for it to soften 

To the flour mixture add in 175 ml or 3/4 cup of warm water
Beat an egg 
Measure out 30 gm and add into the flour 
Stir together using a wooden spoon until you can't anymore
Then knead - follow video

After 5 minutes I added in the butter and knead another 5 minutes 
Shape into a ball n proof in the same bowl covered with cling film
I kept in the oven with a bowl of hot water
Proofed for 50 minutes

Before proof

After proof - stick floured finger in and the hole remains 

Flour the mat or workstation
Remove onto your mat or workstation
Press slightly into circle 
Cut into 12 sections

Roll each section into a ball - follow video step

Cover with cling film plus a cloth and proof 10 minutes 
Each ball is about 45 gm

Prepare 2 baking tins or 1 large baking tin
Line with baking paper 
After proofing, follow the pack instructions n roll into the butter roll shape
Put spaced apart n proof covered with cling film for another 40 minutes
I put mine in the oven with hot water

Before proof

After proof

Add a little water to the balance egg n use it to apply as egg wash to the bread 

Preheat oven to 190 c
Bake for 9-10 minutes

Serve on its own or with some strawberry  jam

Cross section 

Happy baking!

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