Hmmmm.. checked my drafts today and this one was never posted. This is a post from December 2012!! >.< Here it is now. Just over one and a half years later….. Ahum. I won’t be posting recipes for a while probably. I just started my internship (it is part of my program at school). I work 5 days a week now and don’t feel like making a mess in the kitchen and cleaning it up when I’m at home. :p
Excuse me for the not so beautiful pictures. I did not have my flash back then. God, this post is so old. I don’t even know what to write about this!
I’ll just tell you about my stage (internship). I have worked for only 1 week now. The kitchen is big, there is a renovation going on as well and the stock keeps moving to different places. Just when I understand where things are, things have been moved again! C’est merde. My French is so so and I need to improve, to do so people talk French to me. Learning a new language is not fun. I never liked languages, I liked science more. Everything has to be vite and parfait, because it is for a 2* restaurant. I try my hardest to be as fast as possible with whatever I’m doing and to it as good as I can. I’m happy I have weekend now, no more French for 2 days. I needed that break. I’m not even tired from running around (because there is no such thing as just walking in the kitchen), just tired of thinking French and translating in my mind. Tomorrow it’s back to French and another 5 days of working.
These buns I made together with the Rilakkuma custard buns. Here’s the recipe.
- 50 g bread flour
- 250 ml water or milk
- 540 g bread flour
- 86 g caster sugar
- 8 g salt
- 9 g milk powder
- 11 g instant dried yeast
- 86 g whisked egg
- 59 g whipping cream
- 54 g milk
- 184 g tangzhong (method of making tangzhong)
- 49 g unsalted butter, melted
- 2 cup desiccated coconut
- 4 tablespoons sugar (taste if you like sweeter)
- 2 tablespoon melted butter
- desiccated coconut combined with a couple of drops red food coloring
- Combine flour and water in a pan and cook on medium heat until the mixture becomes thick. Lines should stay in the mixture when you stir it. Cool to room temperature. Or refrigerate and let come to room temperature before using.
- Add all ingredients except the butter into the mixer bowl and turn on low speed. When it begins to form a dough, increase to medium speed until the sides of the bowl become clean. Add the butter and mix until the sides are clean again and the dough does not stick to your finger when touching.
- Cover the bowl with plastic wrap and let rise above a pan with warm water for about an hour.
- Deflate the dough and divide in 40 equal pieces. (makes small buns) Set aside under plastic wrap or damp cloth.
- Flatten the dough into a flat circle and add 2 teaspoons of coconut filling, close the bun.
- Place on a lined baking tray.
- Make the rest of the buns and let them sit for 40 min covered with plastic wrap, so it won't dry out. They should become bigger.
- Preheat your oven to 175ºC/350ºF.
- Paint the buns with egg and sprinkle coconut on top.
- Bake the buns for 14 min on 175º/350F.
[Recipe source bread dough] 3