Tuesday, June 21, 2016

Japanese Cream Buns by Helga Soo




Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043324369055196/


Recipes:
Ingredients A
120gm bread flour
85gm boiling water
Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast
Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg
Little Wilton Kelly Green paste (Use a toothpick to dip the paste)
Ingredients D
40gm butter
Ingredient E
Wilton Edible Black Marker
Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes. Bake at 160 Deg Celsius for 25 mins. Monitor the top surfaces of buns, if the tops are going to turn color cover them with aluminum foil.
6. Once the buns are cooled, use Ingredient E to draw the features of green pigs of angry bird.

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