Bread making & Mexican bun
My first wholemeal Graham Bread (too healthy for me !)
The idea of baking bread from scratch always sounds daunting to me (even though my ultimate wish is to be one of those who bakes bread everyday to feed their family). I have attended classes for making bread before, but I guess if we don’t practice then the technique is soon forgotten. Armed with a renewed hope, I enrolled myself in a bread making class at Pastrypro (www.pastrypro.com.my) last Friday. What I’ve discovered is, bread making is not that difficult after all. With all the latest ingredients and technique, all you need is patience.
We learn to bake 3 types of bread – French baguette, Graham Bread and the all-purpose Soft bun. Basically the steps involve in baking bread is :
- Measuring the ingredients
- Mixing
- Fermentation (1st rise)
- Scaling & rouding
- Intermediate proofing (2nd rise)
- Glazing & slashing the loaf
- Final proofing (3rd rise)
- Baking
For further details on baking bread, hop over to http://breadbaking.about.com/.
I’m giving away the recipe that we used in class for the basic Soft Bun. It’s one of the rich dough type, with high proportion of fat, sugar and eggs. This recipe is very handy, as you can make all sorts of things out of the soft bun. We made Mexican bun, buns with tuna filling and also using hot dogs.
One of the brand used in class is called IREKS, which is being sold at Pastrypro. The recipe below and many other bread recipes, can be found in IREKS website.
SOFT BUN
High protein flour – 500 gm IREKS soft plus – 5 gm IREKS wheat sour – 10gm Instant dry yeast – 15gm Milk powder – 15 gm Salt – 10 gm Sugar – 125 gm Eggs – 75gm Water (cold) – 210 to 225 gm Butter (add after half of the mixing time) – 15 gm Shortening (add after half of the mixing time) -15 gmMethod :
Mix all ingredients on medium speed using the dough hook, about 8 minutes. No bulk fermentation or first rise is needed, straight away scale into the sizes you want. Round it and let is rest for 15 minutes. Then you can shape it or add any fillings you want. Final proof for 35 minutes. Bake at 180C for around 12 to 15 minutes. Enjoy the sweet aroma in your kitchen and in no time, your buns are ready !
Mexican bun before going into the oven
To make the famous Mexican bun, here’s the recipe for the filling and topping :
Filling : Skim milk powder 100 gm Milk powder 100 gm Sugar 150 gm Butter 100 gm Vanilla essence 10gm Eggs 50 gm Method -mix all together and fill in the soft bun Topping : Flour 200 gm Sugar 200 gm Butter 200 gm Eggs 200 gm Nescafe powder 5 gm Mocha essence 10 gm Method – mix all together and pipe onto the soft bun.You can read more bread stories in my Flickr. Hope you’ll find them useful. Thank you Pastrypro and Chef Steven for the excellent class.
Currently there are "5 comments" on this Article:
Leave a Reply
Arissa Azman Online store
Order my books
Ilham reka kek fondan
Kesabaran yang tinggi dalam menghasilkan hiasan kek yang cantik dan menarik memberikan kepuasan kepada para peminatnya. Justera, buku ini menghimpunkan beberapa ilham rekaan hiasan kek fondan untuk anda cuba. RM22.00.
Learn More...Recent Posts
Recent comments
Yasmin on Seafood and veggie quiche
Thank you Scott :) Hope you'll try it.Scott on Seafood and veggie quiche
That's a very detailed and I'm sure difficult recipe. I like Quiche or at least I think I still do ...Ainul Azdean Oon on Crème brûlée fruit tart
Wow...nampak pun sedap...Terbaikkk....!farida on Crème brûlée fruit tart
delicious...i must try thisNabilah Yen on April giveaway – 24pcs nozzle
where can i purchase this?Popular Posts
- My second book – Ilham Reka Kek Fondan 96 comment(s)
- PME Professional Diploma course – Sugarpaste Module 85 comment(s)
- 1st birthday giveaway 65 comment(s)
- Free book – “Cara mudah membuat coklat” 43 comment(s)
- 5th birthday giveaway 42 comment(s)
Categories
Archives
Enter your e-mail to get Bakingproject's updates delivered to your inbox. 
Yasmin bt. Sanusi. Located in Kuala Lumpur, Malaysia. Bio : Cake decorator and author of 3 sugarcraft books. BSc (Hons) Urban Land Economics, Sheffield, UK. Certificate in Bread & Flour Confectionery, M'sian Inst. of Baking. International Cert in Cake Decorating, Taylor’s College. Professional Diploma in Sugarcraft, Knightsbridge PME. Wilton method cake decorating, ICCA.
Contact no: 019-3805344Email : minbakingproject@gmail.com
Past appearances :
Conducted demo at Universiti Sains Islam Msia, Nilai 2012, Malaysian International Food & Beverage fair 2012, PWTC KL.
KL International Book Fair, PWTC 2010 & 2012.
Featured in Aroma magazine - November 2011 issue, Groupon website - 28th April 2011 issue, Good Living magazine - July 2009 issue. TV3 25th anniversary Cake Day - April 2009.
"Apa-apa aje" TV3 programme - Oct 2008.
Advisor for Kolej Komuniti Cake deco syllabus, 2010.
hi Yasmin, reading your post on bread making reminded me of the bread making class that i attended way back in 2000. it was a 3 mth, certificate course held at the Culinary Arts Centre, Penang. i often bake croissants and strudels. btw, is ireks soft plus a type of bread softener?
thank for the recipe kak min.
Saya takut nak buat roti sbb takut kena uli sampai tercabut tangan..hehehehtakde machine power to knead those dough.
Geramnya tengok roti tu… slice, pas tu buat garlic bread cicah dengan mushroom soup… pergh… tak nampak orang lalu lalang! Kalau nampak pun, buat buat tak nampak je, kalau tak, kena share nanti! Hihihi… tamak haloba punya manusia! Ahakss.. just joking!
Thanks for this informative item!! I surely will try out this bread making.. again!!. I have tried countless of times but I could never get a good one. Probably my kneading technique is not good enough.
Once i get a good loaf, i will publish it.. Thanks for your tips and help!!
Glad to see you’re in the club! It may turn out to be quite an obsession, who knew baking bread could be so much fun. Of course, nowadays I just bung it all in the the bread machine!!! Lots of recipes at my site if you want to experiment….