SpecialFlavour

doughnuts

Ng See Sean — Wed, 29 Oct 2008 14:28:29 +0000

SPONGE                %                g
bread flour              70              420
yeast                     0.8                 5
cold water              42              250
                            112.8          675

DOUGH
AP flour                  30              180
Baking powder         2                12
yeast                      1                  6
milk powder             6                36
bread improver        1.5               9
salt                        1.5               9
sugar                      12              70
bread improver         1.5              12
egg                          5               30
water (cold)              8               48
butter                      12              72
                              191.8       1147

METHIOD
Prepair sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
Ferment for 4hours until dough is about 3 to 4 times the original size.
Prepare the dough by adding all the dry ingredients into the mixing bowl.
Pour in cold water and eggs followed by sponge cut into a few pieces and mix on slow speed for 1 minute.
Change to medium speed and mix to 5 minutes until dough comes together.
Add butter in stages over 1 minutes on 1st speed.
Continue mixing on 2nd speed for 10 minutes until dough is fully developed.
Rest the dough for 10 minutes and roll out into a sheet 1 cm thick.
Using a doughnut cutter, cut the dough into 50g pieces. Transfer onto a perforated tray.
Prove for 30 minutes and then fry in hot oil at 180 C.

Sweet bun

Ng See Sean — Thu, 23 Oct 2008 05:33:03 +0000

Sweet bun

SPONGE                %                g
bread flour              70              560
yeast                     0.8                 7
cold water              42              335
                            112.8          902

DOUGH
bread flour              30              240
yeast                      2                16
salt                        1.5              12
sugar                      20             160
bread improver         1.5              12
milk powder             4                 30
cold water                4                30
egg (cold)                10               80
butter                      15             120
                              200.8        1602

METHIOD
Prepair sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
Ferment for 4hours until dough is about 3 times the original size.
Prepare the dough by adding all the dry ingredients into the mixing bowl.
Pour in cold water and eggs followed by sponge cut into a few pieces and mix on slow speed for 1 minute.
Change to medium speed and mix to 3 minutes until dough comes together.
Add butter in stages over 2 minutes on 1st speed.
Continue mixing on 2nd speed for 4 to 5 minutes until dough is fully developed.
DIvide dough into 60g piece and round it up
Rest the dough for 10 minutes and flatten dough with the palm of the hand.
Wrap filling of your choice and place on a baking tray.
Allow dough to prove at 37 C for 30 to 45 minutes or 1 1/2 hours at room temperature.
Brush whole eggs on the surface.
Bake at 180 C for 12 to 15 minutes until buns turn golden brown.

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Ng See Sean — Thu, 16 Oct 2008 04:13:36 +0000

SpecialFlavour is a place to share the recipe of cake and bread,and also share some experiential of baking . Hope you can learn some knowledge and welcome to SpecialFlavour .