Nothing is too difficult with the intervene of machines. Follow instructions, put in the ingredients in the correct order, switch on the machine and wait for the beep beep sound. The challenging part is to me trying to complete my swiss roll before the machine beeps. Anyway I made it. I have still time after swiss roll is completed.
This is the first time I am handling bread dough with my hand. I am really afraid of deflating the dough (like that of a cake) but I still have to follow instructions and have the dough split into 8 buns. I am trying to do buns with chocolate filling but in case I fail, I decide to leave the filling to the next round.
Kind of fun handling the dough by hand. Sticky yet not so sticky, and not too easy to pull it apart. I finally managed to have 8 buns into 2 trays, wraped both with cling wrap then put aside. I am worried they will not rise at first since they doesn't look much difference after 10 minutes. Slowly I see them grow, and by 80 plus minute (I purposely put a longer time) they are ready for "make up" (ie apply egg yolk wash). I have to tent the bread as the top gets brown easily and finally times up for the bread to come out.
They looked perfect and taste perfect when they are just out from the oven. I am so so so happy with the outcome. The bread is so soft and fluffy that I dare to sell this bread that I made. The kids also gave the bread thumbsup. However the happiness is shortlived. The bread taste a little dry after 3 hours despite me putting into air tight container (not suppose to?), but still tasty lah. I am going to make this bread again, this time with filling and into smaller buns.
|Lovely soft warm breads|
Try it with this recipe from "Hamlyn - 200 bread recipes"
Ingredients (Makes 1 loaf)
3 eggs, beaten
75g (3 oz) unsalted butter, softened
1/4 teaspoon salt
250g (8oz) strong white bread flour
25g (1 oz) caster sugar
1 teaspoon fast action dried yeast
egg yolk, to glaze
- Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual.
- Fit the pan into the machine and close the lid. Set to the dough programme. Thoroughly butter a 750ml (1 1/4 pint) brioche mould or a 1kg (2 lb) loaf tin.
- At the end of the programme turn the dough out on to a floured surface and cut off one quarter. Shape the larger piece into a ball and drop it into the brioche tin. Push a deep, wide hole into the dough with your fingers. Shape the remaining dough into a ball and press it gently into the indented top. (If you are using a loaf tin shape the dough into an oval and drop it into the tin.)
- Cover loosely with oiled clingfilm and leave to rise in a warm place for 50 - 60 minutes or until almost doubled in size. Mix the egg yolk with 1 tablespoon water and gently brush over the dough. Bake in a preheated oven, 220 degree Celsius (425 Fahrenheit), Gas Mark 7, for 20 - 25 minutes or until deep golden and firm. (Cover the loaf with foil if the crust starts to over brown.)
- After baking leave the bread in the tin for a few minutes, then shake out on to a wire rack to cool.
- For baby chocolate brioche buns, make the dough as above and divide it into 8 pieces. Push 15g (1/2 oz) plain dark chocolate into the centre of each piece and seal the dough around the chocolate. Space the buns well apart on a greased baking sheet. Cover loosely with oiled clingfilm and leave to rise in a warm place until almost doubled in size. Glaze and bake as above, reducing the cooking time to about 15 minutes.
- Now I have finish up my posts, all thanks to the 4 cups of coffee.