Freshly and Lovingly Baked on :
Macarons were what I could think of recently. I am fast approaching diminishing marginal utility. In this case, I am running into a wall on macarons making and that is not going to be good. So! I am back to what I do best. That is… Bread making. Okie, I should not assume I did that best. I should said I am back to comfort zone.
As I sat down after a night of shopping with my girlfriends on the sofa, I am dreaming about USDJPY and is lamenting when it would ever break the 101.10 level. Anyway, I knew deep in my heart what I would like to bake. So I get onto it.
First, I did up the dough the night before and let it proof slowly in the fridge overnight. And as usual, you do not have to do what I did. You can let it rise until its doubled in room temperature after the kneading process.
265g Bread Flour
60g Cake Flour
12g Milk Powder
30g Granulated Sugar
4g Instant Yeast
30g Unsalted Butter
Incorporate all ingredients except the buter into the mixer bowl and knead it for 5 to 8 minutes. Add in the butter after the dough pass the window pane test. Ensure that the butter is fully mixed in.
Cover the bowl with a clingwrap and leave it in the fridge to proof overnight.
The next day, I started off with the custard cream.
10g Cake Flour
40g Granulated Sugar
2 Egg Yolks
1/4 Tsp Pure Vanilla Extract
Sift the flours and set aside. Cream egg yolks n sugar together before adding the sifted flours. Whisk well to combine before adding the milk slowly. Mix well after each addition. Transfer this batter into a pan and heat it up using low heat. Keep stirring. After it thickened, lift it away from heat and add in the butter quickly. Whisk to combine well. Cover with a clingwrap and let it cool. The clingwrap has to touch the custard. Once cool, add the extract and stir vigorously until its smooth. Transfer mixture into a piping bag.
While waiting for custard to cool, I proceeded to make the streusel.
10g Unsalted Butter
15g Bread Flour
Mix the flour and sugar togther and then rub the cold butter into the sugar/flour mixture. Leave the streusel in the fridge while you start with your risen dough.
Take out the risen dough and divide it out into 7 portion of about 70g each. It is a rather sticky dough so do prepare some flour on hand to coat your hand. Round up the individual dough and flatten it into round disc. Position it into desired molds. Use the fork to make a few holes at the bottom. Then pipe in the cream. Let it proof again until double in size. Glaze it with some milk before sprinkling the streusel onto it.
Bake these in a preheated oven of 180 degree for 13 to 15 minutes.