Soft Fluffy Japanese Style Sweet Roll

           Amboi panjang bebenor namanya yek..tapi ini kira cam ala-ala mini pizza lah yang selalu jual kat kedai bakery kat mesia. Kalo kat sini, mana dak mendapatnya..jawabnya menguli lah kamu..tak lama lagi berketul lah lengan..hehhehe..

              
            Resepi ini aku dapat dari rumah kak jun. Baru teringat rumah baru aku ni takde link blog lain lagi kan..nantilah aku letak..anyway, aku copy paste jelah ye resepinya. Sedap hasilnya, aku buat beberapa minggu lepas baru nak tulis kat sini..hikhik..dan aku rasa aku terovercooked sikit so dia cam tak berapa nak soft lah, tapi masih sedap dan habis dalam sekelip mata..hehehe..


Bahan-bahan:

375 grams/13.2 oz bread flour

100 grams/3.5 oz plain flour (all-purpose unbleached flour)

35 grams/1.2 oz milk powder (instant non-fat dry-milk)

75 grams/2.6 oz caster sugar (granulated sugar)

3/4 teaspoon salt

7 grams or 2 1/2 tsp instant dry yeast

1 large egg, lightly beaten

150 ml/5.07 fl oz/ 0.63 cup (approx.) lukewarm water, adjust as necessary

40 grams/1.4 oz/2.8 Tbsp unsalted butter, cubed and soften to room temperature

Water-Roux Paste :

25 grams/0.9 oz (just under 2 Tbsp) bread flour

125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.

Water-Roux :

• Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC/149ºF. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

For the Bun Dough:

• Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)

• Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C/ 82°F with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.

• Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

• Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months).

• Bake in preheated 190°C/ 375°F oven for about 12 to 15 minutes, or until golden brown.

            Aku ni memang guna sudip kayu sahaja, jadi bila dah nak bercantum semua tepung dengan bahan-bahan lain, aku pon buang sudip kayu dan bersilat guna tangan, itu yang boleh berketul lengan aku ini sat-sat lagi..huhu..Aku uli sampai doh jadi licin, kalo macam tak licin jugak, aku tambah sikit tepung..begitulah kaedahnya. 

            Sebenarnya, nak dapatkan basic dough roti je, sebab lepas tu hang nak letak apa gaya inti atas atau dalam bergantung pada hang punya creativity la kan. Contoh creativity aku yang tak cantik sangat, almaklum first time buat kan..tapi semalam second time buat dah better dah.. nanti aku tunjuk yer..tapi yang ni gambar batch first time.

Dalamnye ada sausage dan cheese, walaupon rupa mu buruk tetapi rasa mu tetap sodap hehe

          Okeh till next entry ye.

It's yummy!!