Wednesday, March 30, 2016

Butter bread rolls 咸奶油面包卷

To make my favourite's croissant is a challenging bread making in our hot weather here. But make normal bread rolls to look like croissant is not that difficult, furthermore it still taste buttery and the bread texture is soft and good, perfect to serve for breakfast.











The hidden butter tasted buttery and salty, nice! Next time will try to replace with cheese, must be yummy too.

Butter bread rolls 咸奶油面包卷
*makes 8 rolls
Bread ingredients
220g bread flour or high protein flour ( I use Japanese bread flour)
30g cake flour or low protein flour (I use Japanese cake flour)
1/2tsp +1/4tsp instant yeast
1/2tsp fine salt
15g caster sugar
100g fresh milk (cold from fridge)
70g water
20g unsalted butter,room temp.

Filling
40g butter (salted), divide into 8 portions
Egg wash-egg yolk + milk , or just milk only

Method
  1. Mix all ingredients except butter in a mixer, knead till smooth.
  2. Add in butter, continue knead till elastic and smooth. Cover and keep aside to rise till doubles.
  3. Equally divide the dough into 8 portions, roll into ball, and rest for 10mins.
  4. Take a dough, roll one end to become like pear shape, use a rolling pin, roll like a triangle.
  5. Place a piece of butter at the base, then starting from the base and roll up towards the tip, slightly bend the two ends to look like croissant shape.
  6. Place it on line baking pan, cover and let it proof till doubles.
  7. Apply egg wash then bake at pre-heated oven at 200C for 15mins or till golden brown.


Reference here, recipe by Sonia a.k.a Nasi Lemak Lover

9 comments:

Aunty Young(安迪漾) said...

Hi Sonia,
You are so creatively to simplify the baking of croissant that I still dare not to try.
Thank you for the sharing.

Agnes said...

I like this bread version of croissant..

My Little Space said...

Its been a while since I last baked any bread.
Kristy

Sally said...

咸咸香香的面包我也喜欢,这个面包很赞哦。。

Bernadette O'Neill said...

I'm going to try these. Sounds tasty. Thanks for sharing your recipe.

Michelle said...

Hi, may I know instant yeast & instant dry yeast is it the same? I see your white bread is using instant dry yeast.

Sonia ~ Nasi Lemak Lover said...

Michelle, sorry, they are the same

Lucky Sign said...

I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and taste is like wow. kati roll online order

Diana Lim said...

Hi, during the 2nd proofing, the butter flow out of the dough. Is that right ? If not, how do I prevent it ? Thank you in advance for your advice.

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