Thursday, May 15, 2014

Coffee Walnut Butterscotch Bread


A very nice bread indeed ... that's definitely a keeper. Roti ni dah lama dah buat, bulan lepas lagi before kita buat bee hive bread tu. My first try of making bread menggunakan kaedah water roux (sebutannya water rou). Memang best, sedap lembut & moist tekstur roti tu. I suka sangat, but I buat x banyak that day. Dapat bagi mak 3 ketul je la, sekejap je dah licin I tengok. Sedap ler tu ... ;)


I no longer have a breadmaker maka I just use my mixer kesayangan je. Senang, nak uli banyak pon boleh. By the way, kalau buat homemade bread mmg I elak guna all those improver & softener ...  Itu la yg bestnya bila buat roti sendiri ni, those ingredients mmg do no good to your health pon. Tapi kalau time xrajin nak menguli tu, buat-buat lupa la eh bila borong roti kat bakeri tu ... huhu ... 


COFFEE BREAD
Reference: Kak Nor Secubit garam

190 g high protein flour (I used multipurpose flour)
50 g sugar
2 g salt
6 g instant dried yeast
1/2 teaspoon bread improver
1 egg yolk
50 g fresh milk
12 g instant coffee  I ganti dengan 1 espresso cup Arpeggio Nespresso Grand Cru
60 g water roux
1/2 teaspoon cappuchino coffee emulco
30 g butter
Chopped walnuts & butterscotch chips

Breadmaker method:
1. Pour fresh milk into the breadmaker pan. Add in instant coffee, salt, sugar, egg and water roux.
2. Top it with sifted flour, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 35g portion each. Make into round balls and leave to rest for 10 minutes.
6. Let the air out of the dough and make into round balls again. Arrange in the prepared tin.
7. Leave to proof till double the size.
8. Bake in a preheated oven at 180 C for 25 minutes or so.
9. Once out of the oven, brush with butter.

Dough Mixer method:
Dalam mangkuk adunan, campurkan kesemua bahan kering kecuali walnut & butterscotch chip; dan mix sebati.
Masukkan egg yolk, pukul  dan masukkan wateroux. Kemudian masukkan susu dan bancuhan kopi dan pukul lagi hingga sebati dan doh menjadi elastik.. Lagi lama lagi bagus dan lagi gebus roti kita nanti.
Bila rasa dah puas uli, masukkan walnut & butterscotch chip, gaul rata & biarkan doh naik 2x ganda di tempat sikit panas. Tumbuk-tumbukan doh untuk buang angin. Bentukkan doh kepada bun-bun kecil & rehatkan lagi biar ia naik 2x ganda baru lah dibakar. Sapukan sedikit butter ke atas roti selepas masak untuk mendapatkan crust yg lembut.


WATER ROUX
Source : The Wandering Gourmet
(Yields about 520g Water roux)

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem* To make the Water Roux Starter, you need 1 part flour, 5 parts water.

Ingredients :
50g flour
250g water

1. Whisk the flour & water that you have decided to use in a bowl until it is whisked well & is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

2 comments:

  1. Salam ain, terima kasih dtg singgah blog tanpa sepatah ayat ehehe.. belum rajin nak mengarang�� sedappp rotii tuuu��

    ReplyDelete
    Replies
    1. Assalam Ika, thank you mai jengah sini ye ;)

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