Makes 12 buns | |
---|---|
Ingredients | Amounts |
Bread flour | 320g |
Wholemeal flour | 50g |
Salt | 2 Tsp |
Instant dry yeast | 2 1/2 Tsp |
Butter | 25g |
Milk | 80g |
Egg | 35g |
Honey | 45g |
Additional:
- Raisins
- Egg Wash
- Combine all the dry ingredients in a bowl. Add in egg, honey and milk and mix the combination on low speed.
- When a dough is formed, add in the butter and continue to hook at medium speed.
- Place the ready dough into a bowl and cover with plastic wrap. Allow a proofing of 60 mins.
- When proofed, punched out the air and allow the dough to rest for another 10 mins.
- Cut the dough into 6 small portions and flatten each indivdual dough.
- Roll the dough like a oval shape. Apply the raisins and coat a layer of egg wash. Roll the dough up like a swiss roll.
- Cut the roll into 2 and place it into a chiffon pan. Proceed to do the same for the rest of the dough.
- Coat the whole bread dough with another layer of egg wash and allow the 2nd proofing of 45 mins.
- Bring to bake at 190 degree Celsius for 30 mins.
I must confess that this was in fact a "testing" product. I was merely trying out my new wholemeal flour and thought of trying to do one wholemeal bread by myself.
All in my mind was to bake a raisin related bread because of the tonnes of raisins that I've stocked up recently. I couldn't figure out what's wrong with me that I did not take the initiative to refer any recipes from fellow baking bloggers or my recipe collections. I think I must be real sick. By the way, I'm on sick leave today and was getting bored at home, so I think the best way to keep me clear of everything is to start with my baking obsession
The ingredients above were merely based on "agaration". Like I mentioned, I did not have any reference thus, I just added in the ingredients by my 6th sense. LOL!
Anyway, I was relieved that the whole bread tasted nice. The outer layer was crispy and the inner was fluffy and soft :) It's a miracle I can say.
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