This is another bread recipe taken from the book, "Magic bread" by local pastry chef Alex Goh. I've done a few recipes from this book and none of them have failed me. If you 're keen in making bread especially using gelatinised dough method, i would suggest you go and get the book. Anyone of you who have tried the gelatinised method in bread making, i'm sure you 're pleased with its results. The recipes in his book are pretty straight forward and not difficult to follow. If you do not like the gelatinised method, you can also try straight dough method, sponge dough method, water roux in which all produce soft and tender breads. Foodie friend Vivian Pang has a series of breadmaking in her blog for the past week and this week, do visit her blog to see more. Also there's another method, the 17hour pre fermented dough method which i have yet to try by lovely Honey Bee Sweets. Take a look here.
120gm bread flour
85gm boiling water
380gm bread flour
8gm instant yeast
120gm cold milk
100gm whipping cream
1 cold egg
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes. Bake at 190C for 15minutes.
I also used a small portion mexico topping for some of the buns. If you want to try, after the 2nd proof, pipe the topping onto the buns just before baking.
A 60gm butter
B 1 egg
C 65gm flour
1/4 tsp baking powder
Method: Cream A until well blended. Add in B and cream until smooth. Lastly, add in C and mix until well blended.