I checked back my blog and found that I have been 3 months
never update my blog. June and July were my busiest months as I traveled a lot
with my family.
Now, it is time to start warming myself at the kitchen. I
tried to bake some European buns today. Maybe I have been too long did not interact
with my oven. I over-burned the buns which have a very dark bottom with taste
like a charcoaled coffee bean.
Anyway, I will try to bake this bun again because this bun
is very healthy, eggless, less oily, need not to wait window panel and I can
apply some flour on my hands when kneading.
Recipe adapted from 石師傅的面包教室 at page 193。
Baking Time: 15~20 mins
Oven Temperature: 180C upper heat, 160C lower heat (My oven
has only one heat for both, so I use 180C)
Yield: 7 buns
Ingredients:
180g High Protein
Flour
1.5g Salt
3g Instant Yeast
120g Water (I used
cold water)
9g Butter
65g Raisin
27g Walnut (I
omitted this)
Topping:
Wholegrain or Oatmeal
Methods:
- Soak raisins in the water for 15 minutes and. Drain the raisins and set aside. (This is to prevent the raisins becomes too dry after baked).
- Sift high protein flour into the mixing bowl. Add in salt, sugar, yeast. Pour in water.
- Use the mixer to knead the mixture.
- Add in butter when the dough is formed. Continue to knead the dough.
- Add in raisins and knead the dough till smooth and elastic. (I made a mistake by soaking the raisins for hour. When I added it in the mixer and knead, the raisins melted into the dough and no trace of raisins anymore. Then the dough turned out brown color. If the raisins were soaked only for few minutes, it won’t be melted into the dough.)
- Take out the dough. If it is too sticky, you can add in some flour to form a round shape. Rest it in a container or cover with cling foil. Let it proof for 2 hours or till it becomes double of its original size.
- Knead the dough to let the air comes out. Rest the dough in the container again for 1 hour.
- Divide the dough into 50g each and shape it. Set aside to rest for 30 minutes.
- Sprinkle some water on the small dough; it will help the wholegrain sticks on the dough.
- Put the wholegrain or oatmeal in a bowl; roll the dough in the bowl. Arrange the buns on the tray nicely. Set aside to rest for 1 hour.
- Bake the buns in the preheated oven at 180C upper heat / 160C lower heat or 180C for 15 – 20 minutes.
