Tuesday, 4 May 2010

Garlic buns

I really like using milk instead of water when making buns/bread. The result is a soft and fluffy texture. Even the next day - just pop the bun into the microwave for a couple seconds the next day and tadaa, a warm, soft and fluffy bun.

I didn't have any form of parsley, fresh or dry in the house so I didn't bother with it. Though it would've looked nicer with the parsley like on happyhomebaking. I used the recipe from her site and I have to admit that hers look much better than mine. That's not the reason for the lack of pictures though. It's mainly cause making bread is such a messy affair and my hands seemed to be covered in dough most of the time.
It felt a bit odd using 1/2 tsp of yeast and 200g of flour for this recipe. I ended up with a small piece of dough and it either didn't rise much or I'm just not use to looking at a smaller piece of dough.

I don't have a bread machine and did the kneading by hand. Mixing in the butter was such a challenge. Initially, I was worried that the butter wasn't going to get incorporated. Then I had to add additional flour cause the dough was getting really sticky. Despite this, I only ended up with 5 buns instead of 6.

Here's the recipe as per happyhomebaking's recipe.

Garlic buns
makes 6 buns

150g bread flour
50g cake flour
15g caster sugar
1/4 tsp salt
1/2 tsp instant yeast
130g milk
15g unsalted butter

30g butter, soften room temperature
2 cloves of garlic finely chopped)
1 tsp dried parsley

1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 15g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.
3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 6 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
4. Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place. Roll the dough on work surface to shape it into a longish oval shape or torpedo shape.
5. Place doughs seams side down on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.
6. Prepare filling by mixing butter, garlic and parsley to form a smooth paste.
7. Brush each dough with egg wash. With a sharp knife, make a slit lengthwise on each dough. Pipe fillings on each slit.
8. Bake at preheated oven at 180 C for about 12-15 mins. Remove from oven and let cool on wire rack.

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