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Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 58 & 59)
Ingredient:
1 quantity **sponge method dough (refer to page 7 - see below)
Ingredients for butter cream:
250g butter
100g shortening
100g icing sugar
1/2 tsp vanilla essence
For glazing:
1 egg (beaten)
Some white sesame seeds
Utensil needed:
10 cream horn moulds (available at bakery marts)
Method:
1. Leave dough in a big bowl, covered with a damp cloth. Proof in a warm place for 30 minutes till it double its size. Scale at 60g portions. Roll into long strips and wind a strip around an ungreased horn mould from tapered point to wide end. Place on a greased baking tray, proof for another 40 minutes, covered with a damp cloth.
2. Glaze with egg wash and sprinkle sesame seeds on top. Bake in a preheated oven at 180 degrees Celsius for 15 minutes.
3. Remove bread from the horn moulds. Cool bread on a wire rack. Pipe filling into the hollow centre.
4. To make butter cream filling: Whip butter on high speed till fluffy. Add in shortening and beat till mixture is smooth. Add in icing sugar and vanilla essence. Beat till well combined.
Tips: Dislodge bread from moulds immediately after baking to prevent moisture from seeping in.
**Sponge Method Dough
Ingredient A:
200g high protein flour
1 tsp instant yeast granules
1 tbsp caster sugar
120ml water
Ingredient B:
150g high protein flour
60g caster sugar
1 tsp salt
2 tbsps milk powder
1 tsp instant yeast
1 egg
Ingredient C:
50g butter
Method:
1. Combine ingredient A and place into a mixer. Beat for two minutes till a soft dough is formed. Leave dough in a big bowl, covered for two to three hours for a slow proof.
2. After two to three hours, prepare the next step by adding ingredient B into a mixer. Add in the fermented dough of no.(1) and beat for five minutes. If dough appears too dry, drizzle in a bit of water. Add in butter of ingredient C and beat further for three minutes till dough has a smooth and elastic touch. Leave dough in a big bowl, covered with a damp cloth for a 20-30 minutes rest.
Note:
Sponge And Dough bread has a soft texture but with a bite which basic bread dough bread lacks. Old Dough Method's bread does not have this kind of soft texture so it is not suitable to wrap in a filling. It is considered as wholesome bread. Only bread or buns made with sponge and dough method or basic bread dough has the right finish to wrap in different kinds of filling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEGthW3rlaoq8B-W5NcAG2vjMcuR346RC5P9G0oQ5OzW4Q0Is7GhdYxhls0HjawXqI5xWRwlFRxq2WBgR-Iy7LsoiF1YUnuG9_YCRbjHVvQRdL8Nu53H6zVoPqdRT4cJ2i6zZhgWUlg/s400/OldDough.gif)
Bread dough that has been proofed for more than 6 hours is an important basic ingredient used in making Hard Bread/ Old Dough Method Bread (page 10 - Hard Bread).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3ALotbtYEijczGTNsvQj1Gaufyca6PiE7bEqnNid2c7qJKfci5vMmaJB3DeMKvvyD0jMs9pe7H-rC_48ib-XebQfWW2QW-V7NY3KejfN8mH-yvEQz5ug8M8VdXQVEXy24ULOJQYRhg/s400/Dough-Sweetbun-Compare.gif)
Before & after proofing
(Left) Dough insufficiently proofed as it has not doubled in size. To test, press a finger into the dough and withdraw quickly. The impression springs back instantly.
(Right) Fully proofed dough that has doubled in size with a nice texture. Press a finger into the dough, it leaves a deep impression and springs back very slowly.
Stretch Test
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatm8fcuN_pgxKkFArOpk7Qe4aXSuAE4HUrfo8ZClkmlVRHdZ4PUVZ95QltFj8BHFRQrHoC2irfgZ5TEennds4nrm8DTw1GEeoQ6pv7z63mcLjsjSjAbUve4C_rxq1zYynjJqea2kH-w/s400/Dough-OK.gif)
Take a small piece of smooth dough and stretch it with your fingers. If it can be stretched into a thin transparent layer without tearing, the dough is fully developed. Dough that does not have the elastic touch will break easily when stretched. This needs a further mixing by machine or kneading by hand.
To view contents of "Bread magic"
http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html
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