Saturday, February 27, 2016

Multigrain Potato Buns

Hot cross buns! Hot cross buns!
One a penny, two a penny, Hot cross buns!
If you have no daughters, give them to your sons.
One a penny two a penny, Hot cross buns!

My son A has been into this song for days, so much so that he started asking for hot cross buns at home!

So I made this multigrain potato buns with custard "cross" on it, he was thrilled and had two in one day! It is a lot considering his petite appetite!

Ingredients :( Make 560 g of dough ) 

Bread dough : 125 g / 1 cup minus 1 tbsp of Multigrain Atta  
125 g / 1 cup minus 1 tbsp of All Purpose Flour 
2 tbsp / 16 g of Vital Wheat Gluten 
45g / 3 tbsp of sugar 
1/4 tsp / 1.5 g of salt 
2 tsp / 8 g of instant yeast 
120ml / 1/2 cup of milk 
1 / 35 g of egg white
80 g / 1 medium potato , cooked and mashed 
30g / 2 tbsp butter 

For custard & Egg wash: 
1 egg yolk 
1/2 tsp sugar 
1 tsp custard powder 
60 g of milk 
20 g of water

This is the brand of multigrain atta that I used to make this bread. It is high in nutrients and minerals, a good choice to bake for kids.

1. Measure out multigrain atta, all purpose flour and Vital wheat Gluten, blend well with 1/4 tsp of salt.

2. Peel, cubed and steamed potato until cooked, mashed and add it into the flour mix. Separate the egg white and egg yolk.
3. Place milk , egg white, sugar and yeast in the bread machine, let it stand for 5 minutes. Add the flour and potato mixture and knead for 8 minutes to form a soft dough, add butter and continue kneading until the dough could be stretched to form a thin film (approximately a total of 30 minutes kneading time).

4. Close the lid of bread machine and let the dough rise until double its size (takes about 20-30 minutes depending on the weather.)

5. Test the readiness of dough by dipping a finger into flour and poke a hole in the dough, if the hole stays as it is and not bouncing back, the dough is ready to be shaped.

6. Remove dough from bread machine and place it on lightly greased countertop , punch out the air in the dough, the dough should now weigh between 545-560 grams. Divide the dough into 9 equal parts (Approximately 60 grams each)
7. Roll the doughs into a round shape balls and place them into a eight-inch square baking pan, let it rise again, around 10 minutes .

8. Lightly beaten the egg yolk and remove half a teaspoon and place in a small bowl with 20 ml of water as egg wash.

9. The remaining yolk is to be mixed with custard powder, sugar and milk, simmer the mixture on stove until thickened. Place the custard into a piping bag after it is cooled.

10. Preheat oven to 330 F (165 C). When the dough rise to about 80% of the desired size, brush a layer of egg wash, wait for two minutes and brush another layer of egg wash.

11. Cut a small hole on the piping bag and pipe the custard in cross shapes onto the buns. 

12. Bake the bread for 20-22 minutes.  

Serve warm or store in airtight container after it cooled down to room temperature. It will still be soft the next two days!

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