Saturday, 16 July 2011

{{ Butterscotch Breakfast Buns }}

:: butterscotch breakfast bun ::

Assalamualaikum & hi...

Another roti project.


Masa sukat menyukat bahan roti tu, tengok2 saya tak salin berapa banyak yis kene guna.. aiseyman.. pastu pulak tak ingat 1 stick butter tu berapa gram.. haihh memang main belasah aje... sudahnya, doh tak naik sebab yis saya letak kurang (recipe tulis 1tbsp, saya letak 1tsp hehe..), pastu takde milk powder, saya omit lak.. pendek kata tak jadila dohnye... so saya keluarkan dari breadmaker (BM), saya uli balik, tambah sikit2 tepung dan uli sampai tak melekat kat tangan.

And another mistake yg saya buat ialah guna ulsalted butter..sbb malas punye pasal nak thaw butter hehe... sudahnya roti agak masin sket hehe... so, please guna unsalted butter ok untuk roti and butterscotch nye.. =D

1 oz = 28.3495 g
1 oz (fluid) = 29.5735296875 ml
1 stick butter = 113.5 g

Butterscotch Breakfast Buns
by: Chef Michael Smith (Chef at Home)
Yield: 12

For the Bread Dough:

3 cups of all-purpose flour
1 cup of rolled oats
2 teaspoons of salt
1 1/2 cups of tepid water
1 tablespoon yeast
1 ounce of honey
1 ounce of olive oil
1 ounce of dried milk powder
Zest of 2 oranges

For the Buns:

1 cup of sugar
1 stick of butter, in chunks - guna unsalted ye...

For the Bread Dough:

Arrange flour, oats and salt in a pile on a work surface. Make a well in the centre and pour in the water. Sprinkle the yeast over it and then the honey, oil, milk powder and zest. Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form. Knead for 10 minutes, until the dough is smooth and elastic. Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel. Place in a warm spot and let rise for 1 hour, until it doubles in size.

saya letak semua bahan dlm BM and pilih setting 'dough'

For the Buns:

  1. Preheat oven to 375 degrees.
  2. Pour sugar into a 12-inch skillet and pour in an equal amount of water. Bring to a boil and let the sugar dissolve without stirring it. As the water begins to evaporate, the sugar will begin to caramelize. When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened. Let cool in the pan.
  3. Put the risen dough on a cutting board and punch it back. Roll it out into a log and slice into 12 pieces. Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
  4. Bake for 25 to 30 minutes and then invert onto a serving dish.

:: doh nah naik tp sbb yis saya kurang, tak naik tinggi la..=D ::

:: siap!! walaupun silap sukat bahan, tp still lembut roti ni ::

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