Joanne Huang M.W, Cake In Action
Combine bread flour, water, rose petal jam, milk powder and eggs in a mixing bowl. Beat on low speed for 2 minutes, until well combined.
Add yeast and beat on low speed for 1 minute, then beat on medium speed for 1 to 2
minutes to strengthen the gluten.
Add salt and beat on low speed for 1 minute, then beat on medium speed for 3 to 5 minutes to work gluten further.
Add butter gradually while beating on low speed: it should take 2 minutes to add it all. Then, beat on medium speed just until dough is supple and smooth. Add California Raisins and mix on low speed to incorporate evenly.
Cover dough with a plastic bag and let proof at room temperature for 50 minutes until dough does not spring back when poked with a flour-dusted finger. (The proofing environment humidity level should be at least 70%.)
Divide dough into 20 portions of about 100 g each. Shape into rounds. Let relax for 10 minutes.
Roll a dough portion into a long rope, tie a knot in it, then tuck rope ends into the centre hole, forming a five-section floral shape (as for a kaiser roll). Alternatively, divide each portion into 3 small balls, tighten and round them, then place them together in a tri-lobed shape.
Proof buns on baking sheets at room temperature for 50 minutes, covered, until they do not spring back when tapped with a finger.
Preheat oven to 220°C (top element) and 180°C (bottom element).
Beat eggs and strain to make egg wash. Brush over buns.
Bake buns for 10 to 11 minutes, until risen and golden brown.
Ingredients
Directions
Combine bread flour, water, rose petal jam, milk powder and eggs in a mixing bowl. Beat on low speed for 2 minutes, until well combined.
Add yeast and beat on low speed for 1 minute, then beat on medium speed for 1 to 2
minutes to strengthen the gluten.
Add salt and beat on low speed for 1 minute, then beat on medium speed for 3 to 5 minutes to work gluten further.
Add butter gradually while beating on low speed: it should take 2 minutes to add it all. Then, beat on medium speed just until dough is supple and smooth. Add California Raisins and mix on low speed to incorporate evenly.
Cover dough with a plastic bag and let proof at room temperature for 50 minutes until dough does not spring back when poked with a flour-dusted finger. (The proofing environment humidity level should be at least 70%.)
Divide dough into 20 portions of about 100 g each. Shape into rounds. Let relax for 10 minutes.
Roll a dough portion into a long rope, tie a knot in it, then tuck rope ends into the centre hole, forming a five-section floral shape (as for a kaiser roll). Alternatively, divide each portion into 3 small balls, tighten and round them, then place them together in a tri-lobed shape.
Proof buns on baking sheets at room temperature for 50 minutes, covered, until they do not spring back when tapped with a finger.
Preheat oven to 220°C (top element) and 180°C (bottom element).
Beat eggs and strain to make egg wash. Brush over buns.
Bake buns for 10 to 11 minutes, until risen and golden brown.