The Fresh Loaf

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Feistywidget's picture
Feistywidget

cream-filled buns

Sorry if this is a double post on the forum, but when I tried to post it on the forum initially to my knowledge, it  never bothered posting the topic.  I have a question about what type of filling to use in this recipe.  It's a Japanese dessert called custard buns and traditionally they're steamed (at least to my knowledge they are).  If somebody could please help regarding this I'd appreciate it.  In Japanese, they're called kurimu-pan (cream bread is the literal translation).

I'm trying to figure out what type of filling to use.  I don't want the filling to be so runny that

it ends up leaking out of the bun.

 

I've narrowed it down to these possibilities:

*Custard

*Pastry Cream

*Pudding

Salaheldin's picture
Salaheldin

Quick sandwich buns

Although I had an operation two days ago, I just couldn't help my self from making some bread buns and pizza. Ididn't haver photos for the pizza but here comes the bread buns recipe and photos.

Dough:

3 cups AP Flour

1 tbsp instant yeast

1 tsp flour enhancer (optional)

0.5 cup butter milk

2 tbsp butter

1 egg

1 tsp salt

4 tbsp sugar

Wash:

1 egg beaten with 1 tbsp cream

sesame

With your hands or a bread machine combine all the dough engredients and knead for ten minuits until soft and make sure it is not very sticky.

 

lets it be 2.5 times its volume. cut and shape it in a well oiled pan.

 

let it double in size.

 

wash and sprinkle sesame on it. press gently the sesame to stick.

 

bake on 200 degrees celcius for about 30 minuits until brown then put it on the rack in thew oven for 5 to 20 minituis more.

 

make sure the oven is pre heated well before placing the dough in it.

 

good luck

 

 

thebreadfairy's picture
thebreadfairy

"Active cooling", a path to a crispier crust?

 

I do most of my bread-baking in a convection oven. I have been pleased with the flavor and textures but have been frustrated by my lack of consistency in obtaining crispy crusts when desired especially with baguettes. I have tried the method of "declining oven, door ajar" but this has not consistently helped. After following some recent threads here on the subject, I decided to try something new. So far, in very preliminary testing, I have been quite pleased with the results and wanted to share them with the community.

 

I am calling the process "active cooling" and quite simply it involves, at the end of the bake, leaving the loaf in the convection oven at the final baking temperature with the convection fan still turned on, opening the oven door about halfway, and letting the loaf cool for five minutes or so in the oven, at which point it could be removed for cooling on a rack. What I found was that, if the crust was hard at the end of the normal bake, it would stay that way during the active cooling and for multiple hours afterwards. Despite the extra time in the oven during the active cooling, there was no significant further darkening of the crust (as would be expected with merely prolonging the baking time) and the crumb stayed as moist as ever.

 

My theory on why this works is mostly speculation based on a few observations. I noticed that when my baguettes were removed from the oven for cooling on the rack, they would lose 2-3% of their weight over the next hour, most likely representing water loss. From what I have read here, it is this water migration from inside to outside that causes the crust softening. When doing the active cooling, I measured the weight change over the five minutes of active cooling minute by minute. Here is one of my loaves (Loaf was baked at 450° for 15 minutes. 15 min marks the start of the active cooling. Results are loaf weight in grams. Formula is Hamelman's Baguette with poolish):

 

@15 min=272.5g

@16 min=270.4g

@17 min=269.5g

@18 min=268.2g

@19 min=268.2g

@20 min=267.8g. Take out of oven for passive cooling.

After 1.5 hours more out of oven =265.6g

 

It seems like the total water loss of ~7gm is virtually the same as with rack cooling but that the active cooling speeds up the process markedly, possibly in a wicking-type process. Maybe, this moving water thru the crust more rapidly diminishes the softening action.

 

I realize that all this is based on very limited observations as I have tried this with only two very different baguette formulas but the results were so striking that I wanted to pass it along. I also realize there are many variables in the process including optimal active cooling temps, length of cooling time, applicability to different formulas and ingredients that need to be worked out. I would be very interested in fellow tfl'ers' thoughts on the process as well as their experiences if they try it with their own ovens.

 

Jessica


 

dwcoleman's picture
dwcoleman

Silke's Cinnabon style Cinnamon Rolls

I received this recipe from my wifes coworker, so I have named it after her.  Measurements are unfortunately in volume not weight.  I'm posting it verbatim, but I would do the filling differently.  Mix the sugar and butter together, and then melt it slightly.  Spread it onto the dough, and then sprinkle with cinnamon liberally.

Yield: 20 VERY large rolls

Dough:

1/2 warm water(105-110F)
2T active dry yeast
2T sugar
1 (3.5oz) pkg instant vanilly pudding(this is the key to the recipe)
1/2c butter, melted
2 eggs, beaten
1t salt
8c all purpose flour

Filling:

1c butter, melted
2c brown sugar, firmly packed
4t cinnamon

Frosting:

8 oz. pkg Cream cheese, softened
1/2 cup Butter, softened
1t Vanilla extract
3 cups Powdered sugar
1T milk, just enough to fluff (approximate)

 Directions:

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set
aside.

In large bowl, make pudding mix according to package directions. Add
butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually
add flour and knead until smooth, adding "sprinkles" of flour as needed
to control stickiness. Once the dough is no longer sticky and is soft
and silky feeling (like a baby's behind), the dough is ready.

Place in a very large greased bowl. Cover and let rise until double in
bulk (about 1 hour).

Punch down and let rise again (about 45 minutes).

On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread
1 cup of melted butter over surface.

In small bowl, mix brown sugar and cinnamon together. Sprinkle all over
the top of surface. Roll up very tightly.

With a knife, put a notch every 2 inches. With string or thread, place
under roll by notch and criss-cross over to cut roll (makes a nice clean
cut). If using sticky bun variation, skip to below.

Place on greased baking pan, 2-inches apart. Lightly press rolls down
with your hands (just a LITTLE, it helps to hold them together better).

Cover and let rise until double again.

Bake at 350 degrees for 15 to 20 minutes. Take them out when they JUST
start to turn golden. DON'T OVER-BAKE! Frost warm rolls with Cream
Cheese Frosting. Rolls are best when served warm.

SydneyGirl's picture
SydneyGirl

Further to the "Brotchen Experiment"... Ruck-Zuck Weckerl

Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275 on the  German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment

 

I've made these before, but last Sunday had another try, this time pre-fermenting about half the flour overnight. It did no harm to the recipe at all. They look great, they taste great but the lack of oven spring means that they're too dense. However, the taste really is lovely, even after 3 days when they're stale. I really like the shine on them from the starch water. 

I will definitely keep making these till I work out how to do them perfectly in my oven. 

Don't write to me about steam (which, clearly, is what's required here) - unless you have a solution for a gas oven that vents all steam instantly and is so unevenly hot that a pan at the bottom of the oven doesn't get hot enough to evaporate water, while at the top everything turns to charcoal. 


 

Austrian Bread Rolls

 

 

BettyR's picture
BettyR

Steps for Making My Honey Wheat Bread

 

 

I know I may get lynched for posting this recipe but several people who saw it on another thread asked me to do it...so here it is. I'm going to go run and hide now. 



Steps for Making Honey Wheat Bread

 


***Mix together in mixer bowl:


2 heaping tablespoons sugar


1/4-cup oil


1/3-cup honey


1/2 stick butter (2-ounces)  – chopped


1-teaspoon salt


1-1/2 cups scalded milk


***Beat on low speed until butter is melted…Then add while mixer is running:


1/2-cup cool water


2 large cold eggs (100 to 110-grams)– beaten


***Then add:


1 – pound all-purpose flour


(4-1/2 ounces) vital wheat gluten


1-tablespoon (1/2 ounce) yeast


***And beat on medium speed for 5 minutes



***Then add:


12 ounces whole wheat flour


***Mix with dough hook for about 3 minutes or until dough starts to climb the hook.



***Transfer dough to bread machine and select dough cycle. Allow machine to finish kneading the dough and proof it.




***Degas dough by turning machine back on for a couple of minutes and letting the dough paddles do the work for you. Close the lid and let the dough relax for about 5 minutes.



***Shape the loaf and place on the pan




***Proof the loaf for 35 minutes




***Bake in a preheated 375° oven for 39 minutes or until internal temperature reaches 190°  


***Cool completely


***Cut through the middle to make two loaves



***Make a really yummy sandwich




 

koloatree's picture
koloatree

Poolish Baguette from "Bread"...Finally!

I finally made a baguette that I am happy with using my oven. =)

 

These are 10ozs. Allowing the preshaped baguettes to rest before shaping definitly is worth waiting for. I shaped the first 2 pieces w/o rest and they turned out very...odd.

 

 

 

smasty's picture
smasty

Roasted Cashew and Date 1-2-3 Bread

I've been in total love with 1-2-3 bread since discovering it on this site.  What could be easier than using discarded starter in a 1-2-3 ratio with water and flour.  (Weigh starter, x 2= water, x3= flour).  I always get fantastic results, great flavor, and no pre-planning.  Here's the original post

1-2-3 Bread

It has made me a little lazy though w/ my bread baking.  So, I've started experimenting with inclusions.  Since I've had a ton of raw cashews in the fridge forever, I figured I'd roast them, and add some cut up dates to today's bake.  This might be the best bake I've done since starting 18 months ago.  I mixed up the dough without inclusions and added the nuts and dates in during the first stretch and fold.  I learned this technique from Shaio Ping with her chocolate sourdough.  It really works well for adding in delicate inclusions.  You basically spread a layer of nuts/dates on the counter, then stretch the dough over the top and press it down into the nuts, then add more nuts/dates on top and fold it all in.  With a couple subsequent SF's it incorporates the stuff really well without breaking up the nuts/fruit too much.

Roasted Cashews

Doc Tracy's picture
Doc Tracy

Using leftover stone-ground oatmeal

My husband and I eat a lot of stone-ground (oat groats or Irish oats) for breakfast. I try to make the right amount but sometimes I have leftovers. The dogs eat some of it but it's not their favorite leftover. Yes, gasp, my fancy high bred show and performance doberman plus the spoiled rotten chihuahua get table scraps!! But only what I would eat, which is pretty darn healthy I hope.They have a preference for fresh fruits and veggies, and of course grilled meats. BTW, my dogs are not fat, in fact the vet always compliments their weight and asks how I actually keep the little guy thin.

Anyway, I'd love to substitute all this cooked oatmeal for the rolled oats in various recipes, especially Hamelman's Cinnamon Raisin Oatmeal bread. How do I go about figuring the water/oatmeal weights when I didn't cook it up for the bread? I've used it for the bread before but it was weighed and measured for the bread, then cooked so that it wouldn't be hard.

This might be too complicated to bother with. I might just freeze it and use for muffins like I've been doing but hubby enjoys Hamelmans CRO bread so I'd love to figure out how to do this. He's always asking for this bread and I'd probably bake it more often if I had leftovers that needed using.

I could weigh out the oatmeal I cook for breakfast but right now what I cook is 4 cups water to 1.5 cups oatgroats.

As for dog treats, did you know that dogs (or at least mine goofy mutts) think that sourdough starter is the best treat going? Yet another great use for discarded starter. I'm thinking about taking it to agility class to use for our "high value" treat. Plus, it's good for their intestines with all those great bacteria.

Hope this is enough of a challenge for you bread geeks and math majors out there!

 

louie brown's picture
louie brown

Sourdough Multigrain Boule

This boule of about 2 pounds is adapted from various published formulae that have been reproduced here. I prefer the taste and challenge of pure sourdough.

 

A loose white starter (Hamelman) of relatively small proportion was built into a white levain that was also relatively loose, about 75%, I'd guess. This was mixed with whole wheat and rye flour, and a soaker composed of about 8 ounces of various seeds, among which the sesame and sunflower were toasted. Bulk fermentation took place at about 80 degrees for nearly two hours, with two folds. The shaped loaf was retarded overnight in the fridge, and given about two hours on the counter before light scoring and loading. It was baked at 500 degrees, under a stainless steel bowl, with an injectioin of steam from a home steam cleaner, for 20 minutes, then turned down to 425 until it was done, about another 20 minutes.

 

The crust was thick and crackly, while the interior was light, springy and very tasty. There may have been the littlest bit of starchiness at the base. Overall, very pleasing and delicious.

 

 

 

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