Monday, August 04, 2008

Black Sesame Buns


After reserving the book and waiting for almost a month, I finally got a copy of 孟老師的100道麵包 from the library. Several bloggers have tried out the recipes in this book and highly recommend it. I'm glad I got the copy as the DVD that comes with the book is very useful. It gives very detailed demonstration on the steps of making homemade bread. I'm eager to try out the recipes after reading the book.


As breadmaking is still very new for me, I decided to try out the Black Sesame Buns which is simpler to make. Unfortunately, I met a major problem when making the bread. The dough was simply to sticky to deal with. I suspected it was due to underkneading so I let the machine knead for more than 40 minutes. That did not improve the result too. So I took the bread out to knead myself, leaving the machine to rest as it was overheated and refused to start. After some time of "wrestling" with the sticky dough, I threw the dough back into the machine to mix the grounded black sesame in. Luckily the result became slightly better, much to my relief.


Troubleshooting
I left a message to Happy Homebaker for advice. She did not have the same problem. I suspect it's due to the heat in the bread machine. She mentioned that she always leave the lid of the machine open thoughout the kneading cycle to prevent the dough from heating up, which I did not do so. A reader of her blog also suggests that those who use bread machine to knead, to use ice water and cold eggs or milk or butter, which will help to keep the dough temperature low. I will keep this in mind during my next attempt.

Black Sesame Buns (From 孟老師的100道麵包)

Ingredients (makes 6 buns)
Ingredients A:
250g bread flour
25g brown sugar
1/4 tsp salt
1 tsp instant yeast
10g milk powder
160g water

Ingredients B:
10g unsalted butter
20g black sesame seeds, grounded

Ingredients C:
Egg white
Black sesame seeds, for topping

Method
1. Mix all ingredients A until it forms a smooth dough.
2. Add in butter and knead until it forms a smooth and elastic dough.
3. Add in grounded black sesame seeds and mix until well-blended.
4. Place the dough in a mixing bowl, cover with cling wrap and proof for about 80 minutes (I proof for 60 minutes).
5. Divide the dough into 6 equal portions. Mould it round. Brush the top with egg white and cover the top with plenty of black sesame seeds. Place them on the baking tray and proof for another 30 minutes.
6. Bake at 180 deg C for about 15 minutes.

8 comments:

  1. hi ssb
    I love buns.I was reading your super recipes for a long time.and finally I have an English blog:)
    I will bake this bun..bye..

    ReplyDelete
  2. Hi yosunbuka, thanks for reading my blog. Look forward to see more bakes from u in your new blog. :)

    ReplyDelete
  3. Hi,
    May I know how you order this book?
    TIA

    Rgds,
    Vivien

    ReplyDelete
  4. Hi Vivien, I did not buy this book. I heard that you can buy it at Kinokuniya at Takashimaya or reserve a copy. Hope u will find it.

    ReplyDelete
  5. hi ssb, i encountered the same problem with recipes in this book! dough is simply too sticky and i left the lid closed! now i know...

    ReplyDelete
  6. Hi yuri, you have the same problem too? I think we should leave the lid open next time and use cold ingredients. Hopefully it will solve the sticky problem. :)

    ReplyDelete
  7. Hi SSB, Nice buns you have. :) I just made the sweet corn bread, it's great! Will post the recipe soon. :) I had this problem of machine overheating before too, thus I also have to open the lid while kneading. :)

    ReplyDelete
  8. Thanks Aimei! Sigh... why didn't I think of opening the lid. :P

    I saw your photos on Flickr, look forward to your posting. :)

    ReplyDelete