Wednesday, November 24, 2010

Scalded-Dough Method


Finally tested out the 'scalded-dough' method. I also made a batch using the 'sponge and dough' method just to compare.

Recipe for the 'scalded-dough' method shared by Precious Moments

Ingredients:

(A)

100 g
Bread flour
70 g
Boiling water


(B)

300 g
Bread flour
100 g
Plain flour
80 g
Caster sugar
6 g
Salt
20 g
Milk powder
9 g
Instant yeast


(C)

175 ml
Water
60 g
Egg (1)


(D)

60 g
Butter (cubed)


Method:

  1. Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hours.
  2. Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Add just enough water to form a rough dough (may use less/more water, depending on weather). Knead in scalded-dough.
  3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. (About 10 minutes)
  4. Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. (About 15 - 20 minutes)
  5. Place dough in a lightly greased mixing bowl, cover with cling wrap and let proof in room temperature for about one hour, or until double in bulk.
  6. Remove the dough from the bowl; punch out the gas by kneading lightly for a few times. Divide the dough into 60g portions. Form dough into smooth rounds, leave to rest for 10 - 15 minutes.
  7. Shape and fill the buns according to recipe. Place all finished buns on a baking sheet, lightly cover with cling film, and let it proof for about 45 minutes, or until double in size.
  8.  Brush top with egg wash. Bake in preheated oven at 190 deg C for 15 minutes or until golden brown.

The 'sponge and dough' method
 
Clock wise: Ugly faces with cranberry cream cheese filling, mulberry buns, close-up of cranberry cream cheese buns, and plain buns.

To me, there are no significant differences between the two methods but when I asked my family, they managed to come up with a few differences. o.O I thought the buns tasted the same, looked the same, felt the same - just made with different method...guess not...
Here's the comparison:

Scalded-dough Method:
  1. Have to prepare the scalded-dough overnight.
  2. Dough is easier to handle/knead - less sticky.
  3. According to Sis, the buns are "sticky" on the next day (could be my egg wash) but still very soft and fluffy.
  4. Less/no yeasty flavor.
Sponge and dough Method:
  1. Longer proof time.
  2. Dough tend to be sticky.
  3. Slightly fluffier and less dense texture.
  4. More fragrant (yeasty flavor).
Even on the third days, the buns (from both methods) are still soft and fluffy.

I don't particularly favor any of the methods I tried so far. To me, the results are not significantly different but my family prefer the 'sponge and dough’ method - according to them, the buns are more fragrant and fluffy. I guess I'll stick to whatever my family likes.

If you do notice any differences in the end products of (any) method or general opinions, do share with me. =D

2 huggies:

j3ss kitch3n said...

haven got chance to do this time doesn't permit but will do this as soon as i can then we can compare btw yours looks really soft and fluffy!

Jet said...

Jess,
I'll be anticipating your bread making post then. Hehehe.