Thursday, January 07, 2010

Coffee Bun (Using Water Roux)

ready utk di ngap....hehe...

baru pas kuar oven n di touch up.....

roti lagi....sejak2 "pandai" meroti nih,rasanya jarang sgt beli roti...
lebih puas dpt buat sendiri w'pon letih n kadang2 xla 'menjadi' sgt..hehehe...
yg penting bila kita buat sendiri kita xwas2 bhn2 yg digunakan...
sebenonya ni resipi roti kopi tp aku punya roti xsupa kopi pon..
mn ilang kaler kopi xtau la...salah tgk resipi gini la jadinya...
apapon roti ni mmg sedap n gebus dgn penggunaan water roux
org len dok cbuk wat roti gn water roux ni, aku pon nk gak try...
mmg betul la...bila tambah water roux ni roti jd lembut sgt....
gebuss semacam jerk...cicah lak ngan kopi panas...aduh.....hehehe...
jom layan....resipi asal dr Mamafami tp aku ciluk dr umah kak ummi kuantan.
kita CnP resipi kt cni ye....

COFFEE BREADIngredients :- (8 buns)

190 g high protein flour (I used multipurpose flour)
50 g sugar2 g salt6 g instant dried yeast
1/2 teaspoon bread improver
1 egg yolk
50 g fresh milk
12 g instant coffee (I mixed 2g nescafe granules with 10g hot water) (*Ummi - used 2 tbsp coffee emulco - should add some more next time)
60 g
Water Roux
1/2 teaspoon cappuchino coffee emulco (I added) - * out of stock
30 g butter

Method : (Breadmaker method)
Pour fresh milk into the breadmaker pan. Add in instant coffee, salt, sugar, egg and water roux.
Top it with sifted flour, dry yeast and bread improver.
Set the Breadmaker to Dough function.
Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
Remove dough from BM and punch down to release the air.
Cut the dough 35 gm portion each. Make into round balls and leave to rest for 10 minutes.
Let the air out of the dough and make into round balls again. Arrange in the prepared tin.
Leave to proof till double the size.
Bake in a preheated oven at 180 C for 25 minutes or so.
Once out of the oven, brush with butter

WATER ROUXSource : The Wandering Gourmet(Yields about 520g Water roux)
Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem* To make the Water Roux Starter, you need 1 part flour, 5 parts water.

Ingredients :-
50g flour
250g water
Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
Cover it with plastic wrap and store it in the fridge.

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