UFO Bun ????

Whenever I make breads from whatever overseas site, I always have to reduce the water content by 10-15%. If not the dough will not be pliable� very sticky and can�t be formed. Maybe it�s due to the type of bread flour or the humidity in Malaysia.. I dunno..but reducing the water a little bit sure make things better

The site shows that this bun has filling� but I can�t seem to find out what it is. So, I omitted it. Hub said, the topping itself is tasty enough, no need to add in filling. He likes it.. he likes it.. kekekeke


Bun (A)
160 gm bread flour
40 gm low protein flour
1 tsp yeast
� tsp salt
1 Tbsp milk powder
40gm sugar
30gm egg
90gm water (I used 80gm only, add in by the teaspoon if u can still handle it)
30gm butter

Topping: (B)
50gm egg
40gm sugar
1 drop vanilla essence
30gm low protein flour
� tsp baking powder
10gm ground almond
45gm melted butter

Method:
1. Mix everything in (A) together except butter. Knead until dough is smooth and stretchy. (took me half hour by hand, I don't have a bread machine). Knead in butter until well incorporated.
2. Cover and leave to proof until double in size.
3. Punch down dough and divide into 6 portions. Roll each portion into a ball and place on a piece of baking paper, about 5 inch diameter.
4. Let proof until double again.
5. For topping, melt butter and mix with ground almonds.
6. Beat eggs with sugar until sugar dissolves. Add in vanilla essence.
7. Sift flour with baking powder.
8. Combine (5), (6) and (7).
9. Chill until consistency turns thick.
10. When dough balls have doubled, pipe topping starting from the centre of dough, in spiral pattern until it almost covers the top of bun. When baked, the topping batter will later melt down the sides.
11. Bake in 200C preheated oven for 15 minutes.



(From what u can see of my buns, they are a bit burnt, I did 200C for 7 minutes, and they browned, so I quickly turned down to 170C for another 10 minutes, but yet.. **sigh** still brown, very brown. The next time around, I�ll go 180C for 15-20 minutes, it depends on your oven)





Source: http://www001.upp.so-net.ne.jp/e-pan/recipe/recipe.htm

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Orange Raisin Pull Aparts ??????

The topping is very delicious!

This is taken from a Japanese site� Guessing the translation really makes my head scratch..but nevertheless, here�s my adaptation of it.
Whole process, almost 3 hours. Do this if u are not in a rush.

Ingredients
360gm Bread Flour or High Protein Flour
2 tsp Yeast
60gm sugar
1 tsp salt
1 Tbsp milk powder
1 large egg
40 ml orange juice
160ml water

40gm butter (room temperature)
120gm raisins

Topping:
40 gm finely chopped walnuts
50gm sugar
1/8 tsp cinnamon powder
Zest from 1 orange
40gm melted butter (not hot!)

Method:
1. Combine bread flour, sugar, yeast, salt and milk powder. Mix and make a well in the centre.
2. In a separate bowl, beat egg, add in water and orange juice.
3. Pour (2) into (1). Mix well. Knead for 10 minutes.
4. Put in butter and knead for another 8 minutes.
5. Put in raisins and knead for another 3 minutes.
6. Cover and proof until dough becomes double. (almost 1 hour)
7. Meanwhile chop walnuts, grate orange zest and mix both with sugar and cinnamon. Set aside.
8. Punch dough down and knead it for a while.
9. Rub some melted butter onto palms and take a small dollop of dough (as big as a small lime) and roll into a ball.
10. Dip ball into melted butter. Roll ball on palms.
11. Dip ball onto topping (7).
12. Put ball topping side up onto a 12 inch round baking tray, starting from the rim. Arrange dough balls nicely towards the centre.
13. Wait until dough doubles up again. (almost 1 hour)
14. Bake at 170C for 15 minutes and 160C for 10 minutes.

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