Sultana/Raisin bread rolls (提子包)

A while ago, I came across a method of making bread which uses a water roux (or tangzhong) starter made by cooking flour in some water and adding it to the dough.  From the blogs that I read, this type of bread is used in Asian bread making and gives those bread the soft fluffy texture (this website gives some really good information).  I tried my hand using this new method to make some sausage buns, but they didn't turn out with the fluffy texture that I was after and looking so forward to.  I figured it was due to my lack of kneading skills than the water roux not doing its job so following that attempt, I spent hours on the net watching videos of how to knead bread, learning what a 'smooth and elastic dough' means and should look like (even if it is through a screen) and what the 'window-pane test' is.  Armed with that, I had my second go.  I made sultana bread rolls this time as we had sultanas to use up in the house and it does take me back to my childhood days in HK of going into bakeries and seeing rows of them along with other goodies.

The bread rolls turned out light and fluffy, and I think I am getting closer to achieving what I want.  Even Mum says that they were much better than last time!  They were delicious fresh from the oven, and even for the next two days, they still kept the softness (though were slightly better if we nuked it in the microwave for about 10 seconds).  For my next attempt, I might up the sugar a wee bit and use some skim milk powder as per the original recipe to see what differences it makes.  I really can't wait to get my hands at some red bean buns, match buns, milk buns ... I could become addicted to bread making!

Sultana/Raisin bread rolls (提子包)

Adapted from Foodbook.hk
Makes 12

Ingredients

Water roux

• 20 g bread (high-gluten flour)
• 100 g water 

Dough

• 280 g bread (high-gluten) flour
• 35 g caster sugar
• 1 large egg
• 1 1/2 teaspoons (5 g) of yeast
• 70 g milk (I use 50 g normal milk and 20 g evaporated milk)
• All the water roux
• 20 g unsalted butter, cubed roughly
  
• 3/4 cup raisins or sultanas
  

Method

Water roux

1. In a saucepan, combine the bread flour and water and heat over medium heat until it reaches 65oC (using a candy thermometer).  If you don't have a thermometer like myself, you know it is done when you see the bubbles forming in the mix, then disappear and for every stroke you make in the paste, there'll be a streak left behind.  To get to this stage takes about 2-3 minutes.
   
2. Take off the heat, transfer to a bowl and place cling wrap right over the top of the water roux mixture to prevent it from drying out.  Allow it to cool (to lukewarm) before using. 
   

Dough

1. In a bowl, add all the ingredients except for the butter and raisins or sultanas, and mix until it comes together.  Turn the semi-formed dough onto a floured surface and knead until a smooth and elastic dough forms.  Gradually knead in the butter, working each knob in before adding the next one -- it takes a bit of time (about 20 minutes).  The dough is done when it passes the window pane test.  At this stage, knead in the sultanas.
   
2. Place dough in a oiled bowl, cover with cling wrap or a damp towel and allow to proof until doubled in size (about 1 hour at 28oC).  To test whether dough is ready, press a dimple with a floured finger and remove -- if the indentation remains, dough is ready but if it disappears, prove for a bit longer.
   
3. Once proofed, lightly press on the dough to release the air and knead briefly until it's returned to its original size
4. Divide dough into 12 equal portions.  Allow dough to rest for 10 minutes. 
5. Shape dough into balls.  Place on a baking tray, leaving about 5cm apart.  Cover wtih cling wrap or damp towel and allow to proof for about 30-40 minutes.  In the last 10 minutes of proofing, preheat oven to 175oC.
6. Once dough has proved, brush egg wash and place in oven for 12-15 minutes or when bread sounds hollow when tapped.
   

Garlic and herb pull-apart

After waking up earlier than usual, and having more hours to spend for the day, plus with shops being closed, I decided to venture into baking yeast bread.  It was another one of my attempts to see how making bread will turn out.  I adapted a recipe I found on Taste.com and while it tasted quite good while it was warm, it didn't have that 'bread' taste anymore.  I'm not sure whether it's the flour or not adding enough of a salt or sugar or just a lack of kneading skills.  It was good fun though ... I think I need to practice kneading.  Then I need to attempt at making a pizza base.

Garlic and herb pull-apart

Serves 6

Ingredients

• 375 ml warm water
• 7g (1 sachet) dried yeast - I used instant dried yeast
  
• 2 teaspoons caster sugar
• 525g plain flour
• 1 teaspoon sea salt flakes
• Olive oil, to grease
• 2 tablespoons finely chopped fresh continental parsley
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh basil
• 10-15 pitted and halved 
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 tablespoon milk (for milk wash)

Method

1. Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy. 
2. Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease, place dough in it and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and olives* in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
5. Divide into 18 equal portions. Roll each portion into a 6cm-diameter disc. Combine oil and garlic in a bowl. Place 6 discs in the pan. Brush with oil mixture and spoon over one-third of the olive mixture. Continue layering with remaining dough, oil mixture and olive mixture. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or almost doubled in size.
6. Brush pull-apart with milk. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.

* Feta or sun-dried tomatoes be used instead of olives

Rosemary and Cheese Focaccia

I woke up much earlier than I had planned to on the weekend and couldn't fall back to sleep.  It was frustrating as the week had left me exhausted and the one thing I was looking forward to was a decent sleep in.  Having a couple of hours to kill until a somewhat decent breakfast hour, I decided to make bread.  Yes, bread.  I don't know how on earth that thought came about, but once my mind got going on what I type of bread I could make, I was getting excited!  I decided on a focaccia and hunted around for a recipe.  This one from Allrecipes.com seemed to be quite well received, and luckily, I had everything I needed.  I took it out of the oven just when the sun was creeping up for a crisp autumn day so it wasn't that bad that I couldn't sleep after all!

Rosemary and cheese focaccia

Makes 1 baking sized tray




Ingredients

• 1 1/2 cups bread flour
• 1 1/2 cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 tablespoon white sugar
• 1 (7g) package instant yeast
• 1 1/3 cups warm water (45oC)
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons chopped fresh rosemary
• 4 tablespoons grated Parmesan cheese

Method

1. In a large plastic or glass bowl (not metal), stir together the flours and salt.  Make a well in the centre of the flour mixture.  Sprinkle the sugar and yeast into that well.  Carefully pour the water into the well.  Let stand until the yeast begins to act, about 5 minutes.
   
2. Pour 2 tablespoons of the oil into the well.  With a wooden spoon stir the mixture in the centre of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
3. Turn out on a floured surface, and knead just until smooth, adding the rosemary gradually while kneading.  Keep the dough soft.  Pour 1/2 teaspoon of the oil into a clean bowl.  Place the dough in the bowl, turning once to oil the top.  Cover.  Let rise until doubled, 30 to 45 minutes.
4. Punch the dough down.  Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness.  Pour the remaining 1 1/2 teaspoons oil over the top of the dough.
   
5. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the cheese (and more rosemary if desired).
   
6. Place in a cold oven on the center shelf.  Place a flat pan of hot water on the shelf below the bread.  Let rise until doubled, 20 to 25 minutes.
7. Turn on the oven to 190oC.  Bake the focaccia for 20 to 25 minutes, or until browned on top.  Remove from the pan, and cool on a wire rack.  Serve warm.