As i was flipping through this book, The World of Bread by Alex Goh, i saw this rather unusual process of baking these rolls as compared to his other bread recipes. After mixing the ingredients to form a dough, it was let to rest for 15 minutes. Then from there, we make them into individual balls and put them into the freezer for another 30 minutes, after which we do the necessary shaping. Though unusual, i have no doubt about alex goh's recipes, especially his bread recipes. I believe that this book was one of his very early books , the recipes are simple and i think it is a good book especially for people who likes to start to learn making their own bread.
Shaping these rolls were not as easy as i would hv thought. Alex Goh has suggested to make them into cone shape, then flatten them before rolling them up. My first few ones were kind of horrible then got slightly better, far from perfect of course. I also tried another method for similar shapes but it was not that easy too. So if you have a better way of shaping them, just do it your own way. Though there was a bit struggle with shaping these rolls, the end result was satisfying. It was soft and light..wonderful! The recipe here has been scaled down and made around 12 rolls, if you want the full recipe, get the book :D
|this is not a good sample, just want to show you so that you get an idea of the cone shape,|
flatten and roll them long and roll them from the wider end.
Recipe ( from The World of Bread by Alex Goh )
300gm bread flour
1tsp instant yeast
1 tsp milk powder ( omitted )
1 egg, lightly beaten ( 1/2 for the dough and 1/2 for egg wash)
90ml cold milk ( increased to 120ml)
50 ml cold water
Mix the bread flour, yeast, sugar, salt, milk powder in a mixer bowl. Using low speed on the mixer, then add in half of the beaten egg, cold milk and cold water to form a dough. Add in the butter and beat to form a smooth dough, about 10 minutes. Let it rest for 15 minutes.
Divide the dough into 40gm pieces and shape them into balls. Put them in the freezer for 30 minutes to become firm. Shape into cone shape, then flatten the cone shape dough. Roll them up from the wider ends.Transfer them onto the baking tray and let it prove for 50 minutes. Brush with egg wash ( remaining half egg plus a little water ) then bake at 190C for about 10-12 minutes.
I am sharing this post to My Treasured Recipe #1 - Alex Goh ( June/July 2014 ) hosted by Miss B of Everybody Eats Well in Flanders and co hosted by Charmaine of Mimi Bakery House
Also linking this post to Cook Your Books #14 hosted by Kitchen Flavours