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Thursday, 1 August 2019

coffee buns recipe 모카번만들기( resep rotiboy / paparoti)












This coffee buns recipe is one of the best I've ever had. It has a soft, chewy interior, and melt in your mouth buttery filling while the exterior gives the perfect crunchy too.

Makes 12
Whole dough 315g
26g each

Ingredients
(A)
For the soft buns:
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

 20g-30g salted butter or 1/2 tbsp olive oil instead

(B)
Filling:

40g butter, room temperature
25g granulated sugar or milk chocolate chips / nutella chocolate spread

(C)
Topping:
2 tsp instant coffee  + 2 tsp hot water 
40g butter, room temperature
30g granulated sugar
1 whole egg, free range
55g plain flour

Method:

(A)
For the soft buns:
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan.
2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading.
3) Once the process has been completed ''stir 1'', open the lid, add butter to the bread pan, and continue ''stir 2'' until beeps will signal. Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a greased surface, punch down the dough, and cut into 12 pieces. place (B) butter filling and roll to seal all seams and then place on the baking tray. rise in the warm oven for 30 minutes to 1 hour, until double or triple in sized.

(B)
For the filling:
5) Combine the butter and sugar together, wrap in cling film and store in the refrigerator until ready to use. you can use nutella chocolate spread or milk chocolate chips.

(C)
6) Dissolve the instant coffee powder in the hot water. Set aside.
7) Beat the butter and sugar until light and fluffy, add egg, coffee mixture and the flour and mix until just incorporated.
8) Transfer topping to a pastry bag.
9) Store in the refrigerator until needed. (Can be made 2 day in advance.) Allow the topping to soften a bit at room temperature for about 10 minutes before piping it onto the proofed buns.
10) Bake in preheated oven 150°C for 12-15 minutes. (Baking time depends on the size and shape of the bread being baked). Enjoy the coffee buns in hot, warm and fresh from the oven. they have a crunchy crust soft buns and melt in your mouth buttery. the buns will be as nice and crisp as ever once cool and if you bake them again.

Helpful Tips:
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, re-sealed 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) 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.
5) If you don't own a bread maker, it can be made by hand, knead until the dough smooth and rise in the warm oven for 1 hour and continue the steps. 
6) It's recommended to use an oven thermometer.

Recipe Source: JosephineRecipes.Co.Uk

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