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| First Try hot cross buns - EPIC FAILURE |
The bun was pretty much the height of a scone. It was sort of bouncy (ie the gluten was developed), but it was also very cake like)
I didn't have to look very far to find reasons that contributed to the really really bad outcome.
1. The yeast was past use by date. Although theoretically, shouldn't really matter. As long as theres more time to the yeast to reproduce, whatever ones are alive should eventually make the same number up as was in the packet originally.
2. Using the Sunbeam mixmaster/bread tongs to rely on kneeding. This machine is BAD for making bread and kneeding. Much faster to just do it by hand as I found out 3 days later.
3. It completely escaped me (after not having baked bread for so long) that the mixture needed to be a smooth ball of dough, rather than just sticking to the recipe. Was having so much trouble with getting the dough coming together and thinking 'why won't this dough come together like it did with the big Breville mixmaster'. Silly me, I really should've accounted for the humidity/temperature of the day etc. and ADDED IN MORE FLOUR until the dough could form a smooth ball. So I let it proove after passing the Window test, but it was still sticky and elastic and NOT a ball shape.
4. Tangzhong - I have a feeling I let it over cook. haha. Somehow I did it on High heat, rather than low heat, and it came around to a massive claggy mess so suddenly, but i couldn't be stuffed to make another batch.
So, maybe Christine's recipe is alright, but my experience of it not so great.
So I decided to look around what other people have done, and eventually create my own recipe. This will be the 'Hot Cross Buns (Tangzhong) SUCCESS' post.
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| Second try hot cross buns: Better but tasted like sweet wholemeal bread |
Ingredients:
Dry ingredients:
350 gm
bread flour (150 bread flour, and 200 Woolworths plain flour)
35 gm
sugar
5 gm salt
Wet ingredients:
56 gm
whisked egg, plus extra for egg wash
7 gm milk
powder, optional
125 ml
milk
120 gm
Tangzhong (use half of the amount for the recipe)
Raising agent:
5 to 6 gm dried
instant yeast
Additions/Flavourings:
30 gm
butter, softened at room temperature
100 gm
raisins
1/2 tsp
mixed spice OR cinnamon, or to taste
Flour paste:
4 Tbsp
plain flour
2 to 2 1/2
Tbsp water
Ingredients for Tangzhong (湯種):
50gm / 1/3
cup bread flour
250ml / 1
cup water (could be replaced by milk, or 50/50 water and milk)
Enough to make 2 loaves
Method
Make the Tangzhong
1.
Mix
flour in water well without any lumps in a small pot. Cook over medium-low heat,
stirring consistently with a wooden spoon, whisk or spatula to prevent burning
and sticking while you cook along the way.
2.
The
mixture becomes thicker and thicker. Once you notice some “lines” appear in the
mixture for every stir you make with the spoon, remove from heat. It’s done.
The lines are caused by the increase in viscosity (thickness) of the mixture,
not just because you've run your spoons through it. The mixture is watery, but
a thick type of watery, i.e. it is easily pourable. It is not really a ‘paste’,
so shouldn’t look like Clag glue from primary school! You may like to use a
thermometer to check the temperature is 65°C.
3.
Transfer
into a clean bowl. Cover with cling wrap sticking onto the surface of tangzhong
to prevent from drying up. Let it cool to room temperature and use it in the
bread recipe at room temperature.
Note: The
tangzhong can be used straight away once it cools down to room temperature,
just measure out the amount you need. The leftover tangzhong can be stored in
fridge up to a few days as long as it doesn't turn grey. If so, discard and
cook again. The chilled tangzhong should return to room temperature before
adding into other ingredients.
Make the dough
1.
Combine
all dry ingredients: (salt, sugar, milk powder, mixed spice, bread flour, yeast)
in a bowl. Make a well in the centre.
2.
Whisk
and combine all wet ingredients: milk, egg and tangzhong. Then add the mixture into
the well of the dry ingredients.
3.
Knead
until you get a dough shape and gluten has developed, then knead in the butter.
Knead until the dough becomes smooth, not sticky and elastic
4.
Test if
the dough is ready - Stretch the dough. If it forms a thin “membrane”, it’s
done. The time of kneading all depends on how hard and fast you knead.
5.
Knead
the dough into a ball shape. Place in a greased bowl and cover with a wet towel
or cling wrap.
FIRST PROOF - Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28°C.
FIRST PROOF - Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28°C.
Make the Bun shape & flavour
6.
Line a
baking tray with baking paper. Transfer the dough onto a clean floured surface.
7.
Add
sultanas or other additions to the dough. Deflate and divide into 12 equal
portions on the baking tray. Knead each into a ball shape and place on the
baking paper, at least 1cm apart.
8.
SECOND
PROOF - Cover with a cling wrap, let rest in a warm place for about 30 - 40
minutes, or until doubled in size.
9.
Preheat
oven to 190°C/375°F.
Prepare the flour paste:
10.
Combine
4 tablespoons of plain flour with 2 tablespoons of water. Stir to a smooth
paste, then gradually add a little bit of water at a time if it’s too thick.
Spoon into a piping bag and cut away the tip, or fitted with a fine nozzle.
11.
Brush
whisked egg on the surface of buns.
12.
Pipe
flour paste over tops to form crosses.
Bake:
13. Bake for 12 to 14 minutes, or until golden. At 190°C.
14. Brush with medium sugar syrup (optional)
