Friday, 11 July 2008

Prune and Custard Snail Bread

Hari ni...aku mencuba resepi roti ni..dari blog Jo's Deli..Gambar di atas adalah roti yang telah aku buat manakala gambar kat bawah tu...roti dari blog Jo's...hmmm sekali pandang macam serupakan?..Tenkiu Jo..cubaan pertama menghasilkan roti yang lembut dan time boleh buat lagi..Disebabkan stok raisin dah habis...aku tukarkan ia kepada buah prune..sebab itu aku tukar nama resepi tu...


Makes 12

390g high protein flour
50g castor sugar
2 tsp instant yeast
1 egg
180ml water
50g butter


60g instant custard powder - boleh guna tepung kastard tapi perlu ditambah gula
120g milk
50g raisins - aku tukar dengan prunes

1 egg, lightly beaten


1. Combine and blend flours, castor sugar, instant yeast, water and egg in a mixing bowl. Use dough hook of your mixer to knead the mixture at slow-medium for 10 minutes

2. Add butter. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks

3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 50-60 minutes until doubled in size.

4. At the meantime, prepare custard filling. Combine instant custard powder and milk in a mixing bowl. Use a hand whisk to stir till smooth and pudding-like custard is formed. Set aside. Put raisins in another mixing bowl. Add enough water to cover all raisins. Soak till raisins are soft. Drain well and set aside.

5. Use the "finger-tip" test to check if the dough has fully risen.

6. Punch the dough down to release gases produced in the proving process. Rest for 5 minutes before going on to shaping.

7. Slightly grease working surface. Roll bread dough out to a 15 x 11" rectangle. Spread custard on to dough and sprinkle raisins on custard. Roll dough up tightly to contain filling.

8. Using a sharp knife, divide roll into approx. 12 portions. Arrange on baking tray. Proof bread for 30-45 minutes or until double in size (it may take longer depends on weather).

9. Brush top of bread dough with beaten egg. Bake in preheated oven at 180 degC for 20-25 minutes.

10. Cool buns completely on wire rack before storing in container. Best served within 2-3 days.


1. Too high temperature of the oven will result in buns with thick and hard crust. Adjust temperature of oven when necessary.
2. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly.
3. Make sure all ingredients are in room temperature before using them. However, it is advised to place the dough at warm places during the rising process. Yeast activity is very much depending on the surrounding temperature.

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