Salam pagi Jumaat buat semua..
Udah sarapan belum? Kalau belum meh sarapan sama2 dgn K.Nor. Menu ringan jer ni, Bun Coklat dgn semug air kopi kaw. Sedap ooo makan loti panas2, kena pulak dgn air kopi O kan..
Sementara mood meroti ada lg ni, kena la meroti. Lagi pun Water Roux masih ada balance sket lg. Cukup2 utk hasilkan Bun Coklat ni. Sebenarnya resipi asal diberi nama Coffee Bread by Ayin dan K.Nor amik kat rumah MamaFaMi. Dah pernah buat dulu, mmg puas hati dgn teksture dan keenakkan roti ni. Disebabkan K.Nor tak ada cappuchino coffee emulco, jd K.Nor tukar ke chocolate emulco. Sbb tu K.Nor bg nama Coklat Bun. Kasi nama melayu la kan, senang sket.. Maaf ya Ayin dan Mama, dah kena tukar nama roti ni. Apa pun kredit buat Ayin yg share resipi ni dan juga buat Mama sbb Nor amik resipi ni kat rumah Mama.. Thanks ladies :)
COFFEE BREAD by Ayin Yin (amik kat rumah MamaFaMi)
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 mixed 2g nescafe granules with 10g hot water)
60 g water roux
1/2 teaspoon cappuchino coffee emulco (I added) *
30 g butter
Method : (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.
* K.Nor tak ada stok cappuchino coffe emulco, jd K.Nor ganti dgn coklat emulco
** Sebelum membentukkan doh, K.Nor masukkan choc chips dan uli hingga sebati.
~~~~~~~ *X* ~~~~~~~
Dan ni resipi Water Roux..
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.
50g flour
250g water
1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and 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.
