Sunday, March 14, 2010
Coffee bun using water roux method
Here, the bun looks knobbly because it is, most likely due to the overly soft dough and runny topping. All's not completely lost, because every bun is consumed by the end of day 2. So, never judge a bun by its cover!
Basic bun :
Water roux :
Mix 25g bread flour in 125g water ( 5 parts water : 1 part flour ) till it reaches 65C. Alternatively, keep stirring the flour liquid until it thickens, forming 'lines' or ridges when stirred with a whisk.
Remove from heat . Cover roux to prevent a skin from forming. Cool to room temperature for further use.
The rest of the bread :
(A) 210g bread flour / 56g plain flour /40g sugar / 1/4 teaspoon salt / 11g instant yeast or 1 satchet
(B) 1 small egg beaten / 85g water / 84g water roux
(C) 30g butter
Knead 10 min, proof 40min,knead and make 9 buns, rest 10 min, shape buns.
End of basic bun …..
Coffee bun filling : ( or use Nutella )
3 tab softened butter
3 tab brown sugar
1 tab cocoa powder
Coffee bun topping :
40g icing sugar
1 egg ( I will omit this for a thicker texture next time )
1 teaspoon granulated coffee dissolve with 1 teaspoon water
pinch of cinnamon powder
Whisk the topping in this order : butter, icing sugar, eggs, coffee, cinnamon powder.
Whisk filling until well mixed.
Flatten 'rested' buns, put 1 teaspoon of filling and seal. Shape bun. Place on baking tray sealed side down. Proof 30 mins.
Preheat oven to 200C. Pipe on top of the 9 basic bun dough. Bake for r 12 minutes.
The topping is very runny, probably due to the egg. It will be a good idea to omit the egg the next time round. Overall, the bun texture is a little too fluffy, unlilke the commercial ones. But the kiddos are not complaining so I most likely will not tweak the bun texture too much the next time round, except substituting the butter filling for the Nutella.