Tuesday, February 16, 2010

Mini Cheese French Bun

I've always long to make this tempting mini cheese french bun (picture on the recipe book looks really tempting and yummy), but I held back due to the long proofing time require.

Today i took my biggest courage and started this new recipe bread making journey at 9am and out of the oven at 2.45pm. It's a new challenge for me (chinese written recipe), cos i got some steps in the wrong order :(
Ingredients (10 pieces)
200g bread flour
100g plain flour
2tsp Instant Yeast
1tsp sugar
1tsp salt
180ml warm water
1/8 portion extract of lemon juice

1cm cube chedder cheese (per perference)

Method (using BM)
  1. Mix Bread flour and plain flour together and give it a lift so that air can get into the flour
  2. Put water, lemon juice, sugar, salt, flour and lastly yeast into the BM dough function (Knead + Proof) estimate time is 1hr 30 mins
  3. Cut ready dough cut and roll into 10 portion and let it rest for 20 mins in a enclose area or cover in glad wrap
  4. Each dough wrap with 4-5 cube of cheese cube and shape it like a ruby ball
  5. Put it on a tray cover with cloth and glad wrap for the 2nd proofing for 60-70 mins (to allow the cloth to absorb the water)
  6. Sent dough into the oven for 5 mins at 230-250c, after use a knife to cut the dough and brush some butter on the cut portion so that the cut will look nice when baked
  7. Spray some water on the dough so that the bread can absorb the mist and immediately sent to the oven to bake at 230c for 15 mins

Wow ! the effort is all worth it. The texture of the french bun is good, very crispy on the outside and soft inside. Next time i will do French Loaf using this same recipe but minus the cheese

No comments: