Saturday, 15 November 2008
Chicken Floss Buns
Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 38 & 39)
1 quantity *basic sweet bun dough (see below)
Ingredient for making mayonnaise A:
2 egg yolks
3 tbsps lemon juice or apple vinegar
2 tbsps caster sugar
1 tsp salt
Ingredient for making mayonnaise B:
200ml corn oil
250g pre-grilled chicken floss
1 egg (beaten)
1. To make mayonnaise: Place ingredient A into a food processor and blend until thick. Dribble in ingredient B in a slow stream and blend till mixture is creamy. Set aside in the refrigerator.
2. Leave bread dough in a big bowl, covered with a damp cloth. Proof till it is double its original size, taking about 35 minutes or more. Scale dough at 80g each portion and shape into rounds. Leave them on a greased tray, spaced out and covered. Rest for 40 minutes and let dough rise again.
3. Brush with egg wash and bake buns in a preheated oven at 180 degrees Celsius for 10-15 minutes. Cool buns on a wire rack. Split open the buns and spread a layer of mayonnaise inside and on top. Coat with pre-grilled chicken floss.
*Basic Sweet Bun Dough(Straight Dough Method)
330g high protein flour
1/2 tsp salt
1 1/2 tbsps milk powder
60g caster sugar
1 egg (grade A)
Ingredient C: mixed together
10g instant yeast
1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different grades of flour have different absorbing strength.
3. Covering the bowl with clingfilm or a damp cloth or wrapping the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can doubled its bulk.
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