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Tuesday, July 21, 2009

What we had for dinner?

Last Sunday, was intending to bake these for the Monday breakfast morning. Since rain kept all of us homebound, the hungry tummies turned to these bread; were all finished up by my sister's and my family in 1 sitting. End up having to make a 2nd round.... luckily it helps to keep some ready dough in the fridge.

Otah bun, adult's favourite:

Cranberry and Raisin roll:


Pork Floss bun:


There's another tray of sausage roll... all whack by the kids before any pix were taken. Btw, Dot, here's the brand of sausage I used for the bun.


Recipe from Alex Goh's “Baking Code”
adapted to be eggless.

Overnight Sponge
100g bread flour
60g water, room temp
5g fresh yeast (or ¼ tsp instant yeast)

1. Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form a dough.
2. Let it proof for 30min. Wrap with cling film and keep in the refridgerator overnight or upto 48hours.
3. Yield 152g sponge.

Ingredient A
550g bread flour
80g sugar
6g salt
20g milk powder
25g fresh yeast (or 10g instant yeast)

Ingredient B
150g overnight sponge (i used all 152g)
Ingredient C
320g cold water

Ingredient D

75g butter

Method:

  1. Mix A until well blended. Add B, then C, knead to form a dough.
  2. Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min (or until it double in size).
  3. Divide the dough into 50g portion, mould it round. Allow it to rest for 10min.
  4. Roll the dough flat, then roll it up like swiss-roll. Allow it to rest for 10min. Repeat the step 1 more time, wrap with filling as desired.
  5. Let it proof for 50min or until double in size.
  6. Bake at 200C for 20min. Remove it immediately from the baking tray when baked.

This is one of my favourite basic sweet bread recipe. It is soft but not not cottony soft like those commercial bread - something I dislike cos it contains too much bread softener etc to make it so artifically soft. I have long forgotten how they taste until I had some (cos my MIL bought too much). When it was a day old, it became gummy and stuck to my gum as I chewed.

In contrast, the homemade day-old bread may not be as soft but it does not give the unpleasant taste and texture!

12 comments:

dot said...

noted the brand, but knowing how lazy your sister can be, it will just remain as "i now know"... ;p

Art of Eating said...

wow ! lovely bread baking

Anncoo said...

WOW! These buns look so nice to eat!

nyonya pendek melaka said...

you mean bread dough can be kept in the fridge? before or after proving?

Cookie said...

Hi dot,
so I'm fated to bake for you the rest of my life! =p

Hi AoE & Anncoo,
May I send some to you?

Hi Little Nonya,
Yes, you can keep the bread in the fridge for a day:

After the first proof, (a) deflate, (b) shape then keep in fridge for 1 day... this will replace the normal 2nd proofing. When you need it, take out to let it come to room temp until it doubles in size. Then bake as usual.

To keep for more than a day, freeze it straight after 1st proof. Continue where you left off after the defrozing the dough in the fridge overnight.

sorry for the lengthy note... let me know if not clear.

Cheers.

nyonya pendek melaka said...

ohh!! so interesting! didn't know at all bread dough can be kept in fridge and freezer. thanks so much for this info. real glad i learned something new. blogging is so wonderful. haha. do i also need to deflate the dough after the 1st proofing before keeping in the freezer (just like before keeping in the fridge)?

Cookie said...

Hi npm,

Yes, deflate the dough after 1st proofing.

In fact, always deflate the dough after proofing... Else when it overproof, the glutten structure will collapse and your bread will fail.

Yes, I have also learnt alot from other blogger!

Cheers!

seahorse said...

What the proportion of ingredients for 100/120g of overnight sponge dough?

Cookie said...

seahorse ,
It is quite difficult to work out the exact proportion to get 100/120g of overnight sponge dough due to the small quantity of yeast.

To avoid wastage, you can use up all the overnight sponge as i did.

SS said...

Can i know where you get the sausage and what is the price? If you don't mind can you tell me the nestle toll house butterscotch chips price? I can't find it anywhere

Cookie said...

SS,
This sausage is avail from Cold Storage. It is always stocked at UE2, GWC, Rail Mall where I normally shop. Price is about $10.50~11.

Nestle toll house butterscotch chips is also avail at Cold Storage. You can find it at baking section. It has been a while since I bought so I cannot recall the price... should be about $8

Cookie said...
This comment has been removed by the author.