Friday, November 25, 2016

Tips and Tricks from School - Enriched Dough

When it comes to baking, bread is not my forte.  The bread training was intensive. Though it was exciting, sometimes it could be stressful as our chef was quite demanding at times & always chased after us to do it faster & properly.  Nevertheless, I still very appreciate his guidance as he really tough us a lot, and we were loaded with so many delicious breads home.

We learn enriched and lean dough for this module.    For enriched dough, we made Hot dog bun, Burger bun, Custard Cinnamon roll and Pullman loaf.   For lean dough, we made Baguette, Epi and Onion Bialys.

Breads need a lot of proofing time, we need to be patience and not to rush for it.  Bread making seems more troublesome than cake baking but I believe once I master the technique, I should have no problem to bake difference types of bread.

Here are the takeaway.

  • Salt and yeast must be placed apart from each other
  • Always use ice cold water not to overheat the dough
  • Don't over deflate the dough, just stretch, pull and slightly pressed on

Enriched dough 
Prepare for Egg wash:  cream mixed with egg to create shine and soft crust effect.

(I)  Hotdog Bun and Burger Bun using Butter Buns dough

Ingredients: 500 bread flour, 30g sugar, 25g milk powder, 6g salt, 8g yeast, 1 egg, 230g ice cold water, 50g butter
  1. Combine flour, egg, sugar, milk powder, salt and yeast  (egg to be placed in the centre) in the mixing bowl and mix it till combined on low speed.
  2. Add in cold water gradually on low speed, mix till desired dough (become a ball) is achieved.
  3. Pressed the butter to flat, add in to dough and mix on medium speed till windowpane is achieved.  
  4. Remove the dough from mixing bowl, round to ball and then cover it with plastic wrap in a bowl. 
  5. Leave it to ferment for 1 hour till the dough has double in size (Bulk ferment,)
  6. Remove the dough from the bowl, slightly punch to degas the excess carbon dioxide from the dough (Degas cannot be too hard).  
  7. Dust table top with flour, use a metal scraper and cut the dough into 2 portion first for easy portioning to desired size.   
  8. Portion each dough to 60g (or desired weight), always cover the doughs with a baker's couche to prevent hard skin.  
  9. Take a dough, (a) for burger bun, stretch a bit and fold four corners to the center; (b) for hotdog, fold top and bottom to the center and press into a cylindrical shape. Seam side up and cover under couche.  Continue this till completing all the doughs and allow all to rest for 15 mins (Bench rest).  
  10. Remove dough from bowl (a) for burger bun, final round it to a ball; (b)  for hotdog bun, roll the dough out to a long stripe and wrap the chicken frank  (Make up stage)
  11. Egg wash the buns and leave it to proof for another 1 hour before baking (Final proofing)
  12. Egg wash the buns once more.  For burger bun, sprinkle some sesames on top if desired. 
  13. Bake at 200*C for 20 mins or till golden brown.  
  14. Once bread is doneness, transfer to tray and let it to cool.

(2) Pullman loaf


















Ingredients:  400g bread flour, 20g milk powder, 10g sugar, 5g salt, 4g yeast,  20g butter, 235g ice cold water (for one 11cmx11cmx19cm loaf pan)
  1. Combine the flour, milk powder, sugar, salt and yeast (salt and yeast to be placed apart from each other) in a bowl and mix it till combined on low speed.
  2. Add in cold water gradually on low speed, mix till desired dough (become a ball) is achieved.
  3. Pressed the butter to flatten, add in to dough and mix on medium speed till windowpane is achieved.  
  4. Add in green tea or turmeric powder or other colouring if desired and mix well.
  5. Remove the dough from mixing bowl, round to ball and cover it with plastic wrap it in a bowl. 
  6. Leave it to ferment for 2 hour but after 1 hour, remove the dough from the bowl, dust some flour on the table top, slightly punch and deflate the dough to expel out the excess carbon dioxide (Degas cannot be too hard). Pull and shape into rectangular and put into loaf tin (seam side up) to proof for another hour.  
  7. Use a metal scraper, portion the dough to 30og (or desired weight), round the dough into cylindrical shape, seam side up and cover under couche and rest (Bench rest)  for 15 mins.  Repeat the same step for remaining dough.
  8. Spray the loaf pan with cooking spray gently. 
  9. Take out the dough to final shape the dough.  Stretch into rectangular, take the top half and bring it into the center and press it down with finger tips.  Take the bottom half and bring it up to the center and press it down with finger tips again.  Press the seam side to ensure no gap.  
  10. Put the dough in a greased loaf pan with seam side down and leave it to proof for another 1 hour.
  11. Bake at 200*C for 1 hour, take it out from pan immediately and let it cool.  


LinkWithin

Related Posts with Thumbnails