Here is my secret recipe for baking soft and chewy bread and when you want a rose shaped buns all you need is patience. It is a rose shaped buns, you can put on the table and that are stunning works of edible art and that will never forget.
• 113g-120g, 1/2 cup boiling hot water
• 25g, 2 tbsp bread flour
Making Roux. Begin making the roux by heating the milk in a saucepan over medium heat. Once the milk is hot enough, Add bread flour into it and quickly stir until thicken and smooth paste forms.
• 65g cold milk
• 1 whole egg
• 20g, 2 tbsp sugar
• 18g, 2 tbsp milk powder
• 240g bread flour
• 30g cake flour
• 5g, 1 tsp dried yeast
• 25g, soften butter
• a pinch of sea salt or 1/4 tsp normal salt
• Whisk egg yolk for brushing the crust
• or melted butter to give the crust a super shine
Bread dough method:
1) In a large bowl, Add the milk-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour and yeast. mix well.
2) Kneading the dough by hand, about 10 minutes. Adding soften butter, push the dough up and down, beat until no longer stick to your hands.
3) Place smooth dough in a lightly greased, large mixing bowl. Rise in the room temperature for 1 hour until triple in sized. (or allow to cold rise: cover tightly with plastic wrap and place in upper or second rack of refrigerator overnight).
4) When risen. Transfer the whole dough to a floured work surface. Use a kitchen scale for calculate the ''whole dough'' and divide the weight by the number of pieces you want. (I used 8g each x 5 = 40g, then cut in half = 20g each rose flower dough x 28 = whole dough 560g or makes x 12 and the remaining dough make a 2lb bread loaf).
5) Forming it into a ball. pressing it down and roll out flat and then take the new number of its position in the position, place 1 under 2, 3, 4 and 5 repeats until dough is sets. Roll out all into a large rectangle and cut into half, and make a rose flower shaped.
6) Place the dough onto a baking tray and rise again for another 30 minutes or 1 hour in the warm place until double in sized. Ideal rise temperatures are between 35°C. If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
7) Brushing the crust with whisked egg yolk on top. Bake in preheated oven 150°C for 15 minutes. Everyone's oven is different, you have to adjusting the temperature and baking time.
8) Remove from the oven and transfer to a wire rack.
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
Recipe Source: JosephineRecipes.Co.Uk