Wednesday, July 27, 2011
I have never posted something on the same day I cooked/prepared it or even on the day after, you know I am a lazy blogger, however, today is an anomaly. I feel an urge to post it right away (well, after I brought the kids to bed), since some of my wonderful friends asked for the recipe. I have the recipe written on my book, but forgot where I got it from. Anyway, I have modified the recipe since the recipe called for both high protein flour and low one, while I was using just plain all purpose flour (no bread flour in my pantry at the moment). The original recipe also called for cold water and milk powder, but I used warm whole milk. The result was so satisfying..it was soft and fluffy. Unfortunately, I baked it too long and it was burnt a little. Should've increased the oven temperature and cut off the baking time. Well, next time I know..
- 550g all purpose flour
- 2Tbsp wheat gluten
- 1Tbsp bread improver
- 15g instant yeast
- 125g granulated sugar
- 2 eggs
- 275mL warm whole milk
- 75g butter, cut into small squares
- 1tsp salt
Cooking chocolate (semi sweet) cut into small squares or choco sprinkle
For glazing: (mix well)
- 1 egg yolk
- 1tsp whole milk
- shaved cheddar cheese
- sesame seeds
Yield: 1 pan of tear off bread and 9 rolls.
Mix all the dry ingredients (flour, wheat gluten, bread improver, yeast and sugar). Make a well in the middle and then add the eggs. Mix it well using a stand mixer at low speed (I was using Kitchenaid with dough hook at speed level 2). Gradually add the warm milk, keep mixing. When it scrap out of the wall or does not stick on the wall, add cut butter and salt. Continue mixing/kneading until not sticky and elastic. Form a ball shape and cover the container with cling wrap. Keep the dough in a warm place for an hour to allow the fermentation to take place or let it proof until it's doubled in size. Flatten the dough to let the air out. Weigh for 40g each and form a ball shape. Proof it for another 10minutes (do not forget to cover it, so it won't be dried out). Take one by one ball, flatten and place the filling in the centre, then roll it back to ball shape. Arrange them in a greased round baking pan. Proof it again for another hour. Glaze the upper part with glazing mix using a brush. Sprinkle shaved cheddar cheese on top. Bake at 370F for 25minutes.
Since I had some leftover from the dough, I also made some rolls. I was using sausage and chocolate sprinkle for filling. In my opinion, the result was a bit too dry, it could because I let them left uncovered before baking it or the baking time was too long.
Posted by Lidia Sianturi at 8:59 PM