The Ugly Reality About Baking Recipes

I've been baking breads/buns now and again, often using the 65C water roux technique or the Yukone water roux method, or even straight dough technique.

But recently I'm hooked on utilizing the previous dough method which I learnt from this recipe e book (purchased in HK) known as Bread of Water-roux, Sponge-dough and Old-dough Method.

The previous dough method uses flour, water, sugar, salt and yeast, knead into dough and let it proof for one hour. Thereafter, divide into parts, keep them in zipped luggage after which freeze for low temperature fermentation.

Bread made by this method is chewy but smooth, and I really like the texture and style. In our humid weather, it takes 30-forty five mins, so by the time I prepare all the baking elements, the previous dough is ready to use. It's very handy as I can prepare a large quantity and just defrost when needed. I discover that the texture even improves the following day.

Old-Dough
(yields 330g of dough)

Ingredients
- 200g bread flour
- 3g positive sea salt
- 3g caster sugar
- 3g immediate yeast
- 130g water

Steps
1. Add all of the components right into a mixing bowl and knead using dough hook till dough leaves the bottom of bowl and is easy (takes about 15-20 mins). The whole weight of dough is 330g so I divided mine into 3 baggage of 50g, 1 bag of 80g and 1 bag of 100g.
4. Be certain that the luggage of dough are sealed properly and store them in freezer. 5. Before baking, remove from freezer and defrost for about 30-45mins before use. 3. Divide the dough into rounded parts as required. 2. Round the dough, and place the dough again to the mixing bowl. Cover the bowl with clingwrap and let the dough proof for 1 hour. They'll keep for 3-four months.

So let's start making bread/bun utilizing the old dough methodology! Proportion of substances and steps are about the identical, apart from the 80g previous dough recipe, I added egg for a more chewy texture. Listed here are 2 recipes utilizing 80g and 50g outdated dough respectively.

Bread using 80g outdated-dough | Bread using 50g outdated dough
(yields about 478g of dough) | (yields about 311g of dough)

Ingredients
- 200g bread flour > 130g bread flour
- 80g old dough > 50g previous dough
- 3g immediate yeast > 2g instant yeast
- 30g caster sugar > 20g caster sugar
- 16g milk powder > 10g milk powder
- 100g water > 90g water
- 40g egg
- 25g unsalted butter > 15g unsalted butter

Steps
1. Add all of the substances except butter into mixing bowl. If making other shapes like spiral sizzling dog, roll the dough into a log and twirl it around the hot dog. Pinch the dough to seal properly otherwise filling might leak throughout proofing and baking. Knead using dough hook on medium pace until gluten is formed. Usually I will divide into 38-40g for buns with fillings. 9. Bake in a pre-heated oven at 180C for about 13-15 mins. Divide into variety of portions as desired. Do the window pane check by stretching the dough, it will be nearly translucent and not break. 4. Place the dough on a kneading mat, knead to take away air from the dough. For mini burger buns, about 30-35g or for common burger buns, about 50-60g.
5. Round the dough parts, cowl with cling wrap and allow them to rest for 10 mins. 8. Cover with clingwrap and closing proofing about 45 mins. 6. After 10 mins, the dough parts are prepared to be used. 2. Add butter and knead until skinny membrane stage. If making spherical buns with centre filling like minced luncheon meat or cream, roll the dough into circular disc, place filling in the centre and wrap the dough across the filling. Poke a finger into the middle of the dough, if the hold stays, proofing is completed. 7. Place the unbaked buns seam dealing with down into the baking tray lined with Silpat mat or baking parchment. Cover the bowl with clingwrap and let it proof for 45 mins till measurement doubles. 3. Round the dough, grease the bowl and place the dough into the bowl.

Window pane take a look at to see if the dough can stretch to an nearly translucent thin membrane. Upon reaching this stage, the kneading is accomplished and it is necessary to reach this stage in order that the bread will end up smooth.

This is the model of mini sausage I like to make use of for making sausage buns which my son loves. The sausage bun dough is 45g each, roll into oval shape, wrap the sausage absolutely lined then reduce every piece into 2 portions. Here's a slightly different means of making the sausage buns like a flower. The centre bun (50g) is full of some assorted shredded cheese.

Arrange the bun dough into a baking pan lined with parchment paper, drizzle some cheese mayo and mayo and able to bake!

I thought the flower sausage bun turned out fairly pretty.

This is my usual means of making sausage buns, by twirling the dough round a sausage creating a spiral impact.

I like luncheon meat buns! I remember that is how my outdated neighbourhood bakery made it when I was nonetheless a pre-schooler :) Nowadays, most bakeries use chicken luncheon meat and whole piece as an alternative of mincing. Must use the Shanghai Maling model! Somehow, it just doesn't taste as good. So now and again I'd make this very nostalgic luncheon meat bun for myself (hb and kiddo additionally likes it). That is my approach of creating it, mincing the luncheon meat first earlier than wrapping into the centre of the dough.

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