Saturday, April 11, 2009

Pineapple Jam Roll and Cheesy Bun

These are some back-dated photos, breads that I baked 2 weeks ago. They were all bundled with leftovers: cheddar cheese that about to go expired (!) and pineapple jam that left b4 CNY (!!) , don worry, these breads were eaten by me and hubby only, little girl had her sausage buns.

Pineapple jam roll, still tasted yummy though the jam was aged ;p

Cheesy Bun filled with cheddar cheese, mozzarella cheese and bit of brown sugar, sprinkled with some black sesame for color

I experimented with the bread dough this round too, freeze it for a couple of days, then took it out to defrost at room temperature for 5 hours (proofing at the same time). After baking it, the bread was not fully rise, see below, think it need another hour or 2 to defrost/proof.

It was dense at the bottom, however, tasted fine

They rise unevenly too, funny!

Ok, here is the recipe for the basic bread dough as promised:

Ingredients A
500g high protein flour (I used 250 high protein flour and 250 whole meal flour)
1 tsp instant yeast

Ingredients B
60g sugar
1 tsp salt
1 tbsp milk powder

Ingredients C
1 egg
250g water

Ingredient D
50g butter

  1. Put ingredients A in mixer and blend at slow speed for 1 minute. Then, add in ingredients B, blend for 1 minute.
  2. Add in ingredients C, blend at slow speed for 1 minute, then use medium speed to blend 5 minutes til dough-like.
  3. Add in ingredients D and continue to blend 10 to 15 minutes, til the dough is shiny and springy.
  4. Use cling wrap to cover the dough, allow to leaven for 40 to 50 minutes til dough size is doubled.
For pineapple jam roll:
  1. Divide bread dough into 50g portions, roll them into balls and proof for 10 to 15 minutes
  2. Roll dough into rectangular shapes and spread pineapple jam. Roll dough up into long strips, use a sharp knife and cut bread dough to half. Place into baking tray, allow to leaven for 30 to 40 minutes

For cheesy bun:

  1. Divide bread dough into 50g portions, roll them into balls and proof for 10 to 15 minutes
  2. Wrap cheese fillings into bread dough, place into baking tray and leaven for 40 minutes.

For pineapple jam roll and cheesy bun (or small buns), bake at 200 C for 10 to 12 minutes. As for the bread loaf, bake at 200 C for 30 to 35 minutes, remove bread from mould and allow to cool on rack before slicing it into pieces.


Susan Yuen said...

Looks yummy, I especially am drooling over the pineapple roll!

kel said...

Oh yeah! My mum make the best pineapple jam!

3lilangels said...

Yummy! Drools....