Archive for the ‘44100 Rich Yeast Dough’ Category

02/26/2011 3 Varieties of Butter Roll bread

Saturday, February 26th, 2011

Ingredients: 7 plain roll + 5 ham&chese roll + 4 mayo&corn roll (total 16 rolls)

  • 400g bread flour
  • 40 g sugar
  • 1 tsp salt
  • 1.5 tsp instant dry yeast, SAF RED
  • ————————————-
  • 240 g water  (measure in weight not volume)
  • 40 g unsalted butter, sliced
  • ———————————————–
  • 5 pieces chedder cheese, cut into 1 x 1 x 5 cm each
  • 5 slices ham
  • ———————————————-
  • frozen corns, thawed
  • mayonaise
  • dried parsley flakes
  • ————————-
  • water and spray bottle


  1. Prepare 2 sets of Silpat lined half-sheet pans.
  2. Whisk first 4 ingredients, transfer it into the bowl for a stand mixer.
  3. Add water to the stand mixer bowl, knead until 70% kneading is done. (after 6.5 min kneading time.)
  4. Add butter and knead with mixer until it passes the windowpane test. (total kneading time 12 min with Bosch Universal Plus)
  5. (first fermentation) Transfer to the Pyrex Measuring Cup.  Cover with plastic wrap. Let it rise at 28C for 90 min until it triples. (500 cc -> 1500 cc) 
  6. Divide the dough into 16 equal portions.  Roll each out to a tear drop shape, with the pointed side in the north position, and the fat round side in the south position. 
  7. (Ham & Cheese Rolls) Place Ham at the south side, place cheese piece on the ham, roll the dough from south to north so that cheese gets the core of the roll, close the end of the dough with fingers.  Place it to the Silpat, the closing part facing the bottom.  Repeat step 6-7 until the 5 sets of cheese & ham is gone.
  8. (Corn & Mayo Rolls) Sprinkle some corns over the tear drop shaped rolled dough.  Roll from the south to the north, close the edge with fingers, transfer to the Silpat with the closed part facing the bottom.  Cut a slit in the center at the top surface, with a knife, and open a little bit.  Place some corns, spread mayonaise over the corns, sprinkle parsley flakes.  Repeat step 6 and step 8 until 4 pieces are created.
  9. (plain rolls) Just roll the remaining rolled tear shaped dough from south to north, close the edge.  Transfer to Silpat.
  10. (final fermentation)  Let  them rise at 38C for 40 min until the volume triples.  (This time, the temperature became too high, and took only 28 min to triple.  Thus I moved to the next step after 28 min of rising.
  11. (No Preheating) Bake at 200C (395F) for 19 – 22 min.  (With preheating, it should have been 8 – 10 min: my oven preheat in 7 min.  The top shelf cook faster.)
  12. Cool at room temperature, covered in plastic container or cake server to avoid drying.  Wrap and freeze leftover.


Reference for plain roll bread: 私のパン作り、くにまんが、Book 43, Bibliography

This recipe does not include Bench Time after the 1 st fermentation.  The dough has twice as much sugar and butte than regular sandwich bread or loaf bread.

Brushing with Egg wash before baking should have made the bread look better.

Ham/Cheese Bread: chedder cheese melted and flew out of the rolls a little bit -> Next time, I need better strategies

09/24/2010 Baked Curry Pan

Monday, September 27th, 2010

Ingredients: for 10 pieces

  • Bread Flour 250 g
  • 5 g instant dry yeast (SAF GOLD)
  • 25 g sugar
  • 5 g salt
  • ———————-
  • 1/4 tsp lemon juice
  • 15 g margarine or bread spread
  • 1 egg
  • 130 cc water
  • ——————-
  • some extra bread flour ( for handling the dough)
  • about 400 g  Curry Sauce (Leftover from the Curry Rice)
  • some egg whites


  1. Mix flour, yeast, sugar, salt in a large bowl, whisk.
  2. Knead the flour mixture (#1), lemon juice, margarine, egg, and water with a stand mixer.  (Bosch Universal is too big to handle a 250 g flour recipe.  Kitchen Aid Professional 600 with a dough hook will do; but try level 8 to start with and gradually reduce to level 4.  At least 5 minutes of kneading with medium speed is required.)
  3. Transfer the dough into a 4 Cup Pyrex Measuring Cup and cover with plastic wrap. (Dough: 300 – 400 cc volume)  Let it rise at 28C for 1 hour until the volume doubles or triples (Final Volume 800 – 900 cc).
  4. Punch.
  5. Cut into 10 equal pieces using the dough cutter and a scale (about 44 – 45 g each.)  Use bread flour if the dough sticks when handling.  Place each piece on a Silpat.  Cover and rest for 20 minutes.  (Bench Time)
  6. Flatten each piece of the dough to a round skin, place the curry sauce in the center of the skin, close the skin by folding the skin in half and pinch hard.  Invert so that the pinched parts go to the bottom. Gently press down to make the stuffed dough flattened a little.  Place each on a Silpat lined in two half- sheet pans.  ( 5 – 6 pieces fit in a half-sheet pan.)
  7. Place two sheet pans in the oven on WARM for about 15 sec or until the temperature gets to 38 C (Never exceeds 40 C).  Use the digital oven thermometer to see that the correct temperature is attained.  Let it rise for 1 hour at 38 – 40 C.
  8. Brush the surface with egg whites.
  9. (No preheating necessary.)  Bake at 180C (356F) for 8 – 10 minutes.
  10. Remove from the oven, cool at room temperature.


Inspired from: カレーパン、宮本安二、おいしい手作りパンの基本、世界文化社。

The original recipe consisted of errors, such as the water quantity was half of the normal formula.  Thus I needed to change the formula referring to other recipes in other books.  The original recipe called for fresh yeast instead of instant dry yeast.  I doubled the amount of water.  I made 1/2 the formula this time.  I used egg whites instead of whole eggs to glaze the bread before baking.

The original recipe and normal curry pan would require Pan-Ko (Bread Crumbs) to coat the dough and deep frying in vegetable oil.  So  it is supposed to be a doughnut type of deli bread.  However, since deep frying is not good for our health, I chose simply to bake the bread and not to deep fry.  Of course, the deep fried version is much tastier, and I crave for it all the time.

I used SAF Gold since I thought that this dough is a little richer than regular.  Since I was pressed for time, I let the dough rise outdoors under the sunshine (about 35 – 40 C) for 23 minutes for the first rise in step #3.  Quick rise is not as good as slow 28C fermentation.  But it turned out to be acceptable.  The dough became very soft and fluffy.

Bosch Universal Stand Mixer was such a waste of my money.  The dough completely gets attached to the dough hook; therefore, the dough cannot be kneaded.  After struggling for 30 minutes, I needed to transfer the dough to the Kitchen Aid mixer.  The reason why I purchased Bosch was to make up for the KichenAid stand mixer’s weak point, inefficiency in mixing  small quantity ingredients.  Although Bosch claims that it can handle even only 1 egg, it is a BIG FAT LIE.  Kitchen Aid does a better job mixing even only 1 egg as long as the speed level is raised to a higher than the normal setting.  If the bread formula consists of 250 g of flour or less it cannot be kneaded by Bosch.

08/27/2010 Croisscuit (To be improved)

Saturday, September 4th, 2010

Ingredients: for 10 small ones

  • 90 g bread flour
  • 60 g cake flour
  • 3.75 g instant yeast (SAF RED)
  • 1.5 g salt
  • 7.5 g sugar
  • ————–
  • 85.5 g milk
  • 7.5 g egg
  • ———–
  • 7.5 g regular salted butter
  • ——————–
  • 75 g regular salted butter
  • 15 g cake flour
  • ————–
  • some eggs, beaten


  1. Mix the first 5 dry ingredients in a large bowl and whisk.
  2. Mix milk and egg in a stand mixer container. Add the dry mixture above, and mix with level 2 for 3 minutes and level 4 for 2 minutes.  Add 7.5 g regular butter and mix again with level 4 until incorporated. (Bosch Stand Mixer)
  3. Remove from the stand mixer and hand-knead a little.  Place the dough in a bowl, cover with plastic wrap, leave  for 30 minutes at room temperature.
  4. Transfer to the refrigerator overnight.
  5. Cut 75 g butter into small chunks and sprinkle 15 g cake flour to make the butter a little harder.
  6. Sandwich the dough with 2 sheets of plastic wrap and roll out to a 5 mm thick rectangle.
  7. Place the butter on the right 2/3 portion of the rectangle and fold another 1/3 portion toward center to cover half of the buttered area.
  8. Fold the right most buttered area toward center to make 3 folds.
  9. Rotate the dough sheet 90 degrees.  Roll out to 5 mm thick rectangle, and make 3 folds.
  10. Cover with a wrap and freeze for 20 min.
  11. Repeat rolling out to 5 mm thick rectangle and making 3 folds.
  12. Cover with wrap and freeze for 20 min.
  13. Roll out to a 5 mm thick circle this time.
  14. Cut into 10 equal fan shapes. Make 1cm slit at center of the arc and roll toward the vertex of the fan.  Close the right and left claws.  Place each piece on a silpat or parchement paper lined half sheet pans.
  15. Spray with water, and let it rise for 40 min at 30-33C in a closed area. (Actually the temperature became max 44 C, which made the butter melt, and thus Croissant became Croisscuit).
  16. Brush eggs on the dough’s surface.
  17. Bake at 200C for 8 – 10 min.


Adapted from: クロワッサン、(BOOK4, Bibliography)

Originally, it was meant to be Croissants; however, the temperature during final rising exceeded 33 C due to my error.  So the butter melted before making, which made the bread more like a biscuit than a Croissant.  The taste was quite good and the inside was flaky but soft and thin layered paste.  However, aeration was poor.

08/25/2010 Cream Pan

Sunday, August 29th, 2010

Ingredients: yield 6 pieces ( 3 plain custard cream pan and 3 chocolate cream pan)

(for the dough)

  • 135 g bread flour
  • 15 g cake flour
  • 3 g  instant yeast (SAF Gold)
  • 2.55 g salt
  • 15 g sugar
  • —————–
  • 15 g egg
  • 78 g water
  • ———-
  • 15 g unsalted butter
  • ————
  • some beaten eggs

(for the fillings)

  • 2 egg yolks
  • 80 g sugar
  • dash salt
  • 25 g cake flour
  • 250 cc milk, MW to warm temperature (about 36-38 C)
  • 1/2 tsp vanilla extract
  • 10 g unsalted butter
  • 25 g chocolate chips


  1. Whisk first 5 dry ingredients for the dough in a large bowl.
  2. Combine egg and water in a cup, and pour into a stand mixer container.
  3. Add dry mixture (#1) to the stand mixer container.  Run the stand mixer until incorporated.
  4. Run the stand mixer (Bosch): 3 min at level 2, 3 min at level 3, 2 min at level 4, until the 70% of kneading is done.
  5. Add butter.
  6. Run the mixer: 2 min at level 3, 6 min at level 4.  Windowpane test.  Hand knead to finish.
  7. Transfer into a 2 Cup measuring cup and let it triple at about 28C for 1 hour.
  8. (In the mean time, make fillings) Mix egg yolks, sugar, salt, flour in a Pyrex medium bowl.
  9. Add warm milk gradually, while whisking, add vanilla extract and mix.
  10. Pour through a strainer to remove any solids.
  11. MW (1.6kw) for 2 min, whisk, MW 1 min, and whisk.
  12. Add butter and mix.
  13. Divide the custard cream into two equal portions, and set aside one of these portion as plain custard cream.
  14. Add chocolate chips in another portion of the cream to make chocolate custard cream. (Here you have 2 kinds of cream: plain and chocolate.)  Set aside each cream filling.
  15. If the dough (#7) rises enough, do the Finger Test.
  16. Divide the dough into 6 equal balls. (about 44.6 g each).
  17. Bench time 20 min, covered at 28C.
  18. Roll out each dough into a flat oval, place the filling, slightly left of center, fold the dough in half so that the filling is completely wrapped with the dough. Pinch the edges with your fingers to close the dough completely.  Use scissors to cut 4 slits around the round edge.
  19. Let rise again at 38C for 40 min – 1 hr until it triples.
  20. Brush the top surface with beaten eggs.
  21. (Do not preheat.) Place the dough in the oven.  Set the oven temperature at 200 C (395F) for 8 min.  Bake additional 3 – 5 min, until done.
  22. Remove the bread, cool at room temperature.


Adapted from: クリームパン、(Book4, BIBLIOGRAPHY)

There will be some cream filling left over.

I baked total of 11 min (w/o preheating the oven); but it was slightly underbaked and the bottom was a little bit soggy.  Next time, I should extend the baking time for a minute or two.