maandag 22 december 2008
Soft Rolls (with-without pastry cream)
These look pretty much perfect. Proofing in the proofer sure is a benefit.
I slowly gain control over the new oven, but not for everything. I am kinda
disappointed, because I really seem not to be able to control baking Viennoiserie in it.
This is a real bummer, I think I will use my kitchen hot air oven this weekend to bake the Viennoiserie in. Bummer...
Submitted to Yeastspotting
500 grams flour
42 grams yeast (fresh)
20 grams honey
250 grams milk
7 grams salt
75 grams butter
Mix Milk + yeast + honey + eggs
Add the soft butter
Knead for about 10 minutes.
10 minutes rest covered with plastic.
Divide the dough into buns 50 grams each.
Make boule shapes.
Rest 10 minutes covered. The ones you want to fill with pastry
cream : take a small cloth, fill with some flour and make a round shape like
a ball. Punch down the dough with it to create a hole to fill with pastry cream,
do this just before putting them in the oven.
Proof for about 20 minutes (this might take longer depending how warm it is in your kitchen), egg wash them and bake.
240°C (460F) for about 10 minutes.
Like I mentioned before on this blog, I usually use cooked pastry cream, but for these ones I made it easy and used a mix. For baked goods that is okay.