Lazy Butter flaky

Perfectly Popping up!! This is buttery layered bread, kind of croissant and danish.

You can see layer of crumb.

The dough is popping up from the tin, because it is yeasted pastry.
I made buttery layer on sidewise.

The difference btween croissant and this bread...
To make croissant or danish pastry dough, I need cold butter and pound it, make 20cm square to laminate. That makes thin, flaky crust  and layer.

But this recipe, I use softend butter and just apply on the dough, and fold it. That makes layer, but not as flaky as croissant.
I want to make this recipe easy, and want anyone to try. Or I am just too lazy.

So I call it Lazy Butter Flaky.
Sweet and rich buttery soft crumb.

Lazy Butter Flacky (makes 6 with 7cm muffin cups)
300g bread Flour
50g Suger
5g Salt
30g Egg
30g Unsalted Butter
140g Milk (luke-warm)
5g Active dried Yeast

100g Unsalted Butter(soften)
Egg wash
Sugar

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minute. It can be stretched a paper thin“windowpane.

2. Wrap it up with plastic wrap, and ferment at room temprature for 40min. Then Place it in the fridge for 24hours  till it becomes double size more.

3. Before laminating, soften the butter with spatura at room temprature to make it easy for applying on the dough.

4.Laminating butter.  
Spread the dough to 60cm x 25cm with a rolling pin.

Apply the softened butter on  2/3 of the dough.

Fold 1/3 left part of the dough and 1/3 right part as well .

Seal it tightly, not to butter come out.
Retate 90 degree, and pound it with the rolling pin. spread it 50cm x 25cm with care.

Fold 1/3 left part of the dough and 1/3 right part as well.
Retate 90 degree.
And Repeat Pounding with the rolling pin. Then spread 40cm x 20cm. Fold it 1/3 as well.
Retate 90 degree. It becomes 20cm x 12cm.

5. Wrap it up with plastic wrap, place it into the fridge for 1 hour.
Meanwhile, coat oil on the muffin cup, and place muffin cup paper if you have.

6. Transfer the dough, on the floured chopping board.

Cut it off into 12 pieces, 3cm x 5cm each.

7. Combine 2 pieces, and put it into the muffin cup. Show the nice layered part on up-side.

8. At cool place, place it for 1 - 2 hours with moisture, till the dough come out or reach the edge of the tin.

9. Reheat the oven at 190℃.
Apply egg wash on the surface. Splinkle sugar.

10. Bake it 190℃ for 15 - 18 minutes till it become golden color.

11. Cool them on the wire rack.
Take them  out from the tins, once it get cool down.

It is placed at YeastSpotting.

Pumpkin Chocolate Rolls

I got a whole pumpkin at home. I was thinking about baking bread with pumpkin. But I didn't want make just a pumpkin loaf. I wanted to make fancy one.

I made them double knot shape. Here, I got some, how to shape rolls.

You can choose whatever you like.

I made pumpkin sweet dough, then folded the chocolate sheet.

The chocolate sheet is made from flour, corn starch, egg white, chocolate and so on. It is quite easy to make. I made it the day before baking. Put it in the fridge, and rest it there.

It looks really nice. The rolls got yellow orange and chocolate brown marble color.  

Pumpkin contains water, so you need control liquid on the dough making. It might be more or less.  

These are sweet rolls. They could be good at breakfast or tea time.

I got how to make chocolate sheet, here. But This time, I made it without microwave. I used gas stove.

Pumpkin Chocolate Rolls

Chocolate Sheet

★15g High grade flour

★5g Corn starch

★10g Cocoa powder

★30g Sugar

60cc Milk

70g Dark Chocolate (chopped)

1 Egg white

10g Butter

1. In a small sauce pan, sift ★ingredients and combine well.

2. Add milk and stir with whipper well.

3. Heat it at low heat. Stir well. Add chocolate and butter, combine together and melt them.

4. Without heating, add egg white and combine well. (At first stage, it might be hard to combine. But just keep stir with whipper. it becomes like liquid.)

5. Heat it at low heat. and stir well.

6. Stir with a spatula. It becomes a dough gradually.

7. Place it on the plastic wrap and cover with another plastic wrap. Roll it 18cm x 30cm, put it into the fridge.

Pumpkin dough

300g Bread flour

5g Salt

40g Sugar

20g Unsalted butter

4g Active dried yeast

Egg + Milk 100 - 130g

100g Pumpkin (Boiled and mushed)

1.  Place flour, egg, milk,pumpkin, yeast, sugar and salt in the bread mixer. Mix it about 10 minutes. Add butter and mix it another 8 minutes. The dough becomes very soft and extensible, elastic. It can be stretched a paper thin“windowpane” .

2. Transfer the dough to a covered container and ferment at warm room temperature (about 27℃) for 1.5 - 2 hours till it becomes double size.

3.  Pour the dough onto the floured counter, then deflate it, knead it briefly.

4. Fold the chocolate sheet.

A. Roll it out 20cm x 45cm . Place the chocolate sheet on the dough.
B. Fold 1/3 right side and 1/3 left side.

C. Seal it well.

D. Rotate 90°.

E. Roll it out 20cm x 40cm.

F. Fold 1/3 right side and 1/3 left side.

Repeat D - F, again.

5. Wrap it up with plastic wrap. Place it at the fridge for 40 - 60 minutes.

6. Shaping.

On the floured counter, put the dough. Roll it out 20cm x 30cm.

Cut it into 10 pieces (3cm each).

7. Roll and make it 30cm cylinder.

I. part-a is going to front. part-b is going to back.

J. Place it on the baking tray.

8. Place them on the warm place for 40 - 60 minutes.

Meanwhile preheat oven at 190℃. Spray water before bake them.

9. Bake them at 180℃ for 10minutes and 170℃ for 10minutes.

10. Cool them on the wire rack.

It is placed at Yeastspotting.

Hot Dragon Tail

I really wanted to try '' Dragon tail '' shape.

One day, I made it with bacon and sourdough. But sourdough crust was too heavy. So I needed to change the recipe. I was thinking about dragon tail all day... the dough should be buttery, dragon, dragon, dragon...
Then I got some idea to make it real dragon tail.

I add chili sauce to make it hot!
The dough is buttery and folded garlic butter to make it like pastry.
I sprinkled smoked salt before baking.
The hot and garlic buttery dough make nice combination with salami.

When I folded butter I just applied garlic butter on the dough. I don't wanna make the recipe difficult.
And I folded twice, because I made it small.

I think that quite dragonish : )

It was quite spicy and garlic taste. I think boys like these style with drinks.

If you don't like hot stuff, you could make it without chili sauce, or add more!!

I hope you could understand my messy instruction. When I was writing this recipe, I was confusing myself!!

Hot Dragon Tail (make 3 small ones)

Sourdough starter

80g Bread flour

90g Water

1 table spoon beer yeast or pinch of yeast

Final dough

320g bread flour

8g Salt

15g Sugar

50g Unsalted Butter (melted)

1 egg + water 140g - 160g

Sourdough starter

2 tea spoon of chili sauce

Folding

100g Garlic Butter (softened)

Slices of salami

Sprinkle

Smoked salt or Rock salt

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and sugar. Add chili sauce and water + egg, sour dough starter. Mix it 8 minute till it becomes smooth and elastic. Add butter and knead it another 10minutes.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).
It took 24 hours at 12℃.

4. Pour the dough onto floured counter, then deflate it, knead briefly. divide in to 3 and make them balls roughly and let rest, covered, for 15 minutes.

5. Folding garlic butter.

①Roll out the dough with a rolling pin.
②Make it 30cm x 15cm.
③Apply the softened garlic butter.
④Fold 1/3 right side and left side.

Turn it 90 degrees, and do it ①－④ (folding butter twice)
Wrap it up with plastic wrap. Rest them in to the fridge for 30 minutes.

The same instruction with another 2.

6. Fold the salami.

A. Take out the dough from fridge. On the floured counter. roll out the dough with the rolling pin. Make it 20cm x 15cm.

B. Place the slices of salami.

 C & D. Fold the edges and then, O part.

 E. The bottom part as well.

 F & G. Turn it 90 degrees. Fold 1/3 up-side and bottom-side.

H. Fold up-side and seal it well. Apply the water to male it tight sealing.
I. Roll it and make it nice shape.

7.  Place it into warm place for 60 - 90 minutes.
Meanwhile preheat oven at 200℃. Spray water before bake it.

8. Make the dough dragon tail shape.

 J & K. Cut the dough on 3/4. Don't cut it off completely!

L. Fold it back side. Do it over and over.
You can see the 2 layer. You need stick the salami with the 〇part of the dough.
Otherwise, salami comes out.

 M & N. Edge pieces.

9. Sprinkle smoked salt or rock salt.

10. Spry water before baking.
Bake it at 190℃ for 10 minutes, and 180 ℃ for 10 - 15minutes, until it becomes brown.

11. Cool it down on the wired rack.

It is placed at Yeastspotting.

Multi Seeds Sandwich Loaf

I am back here now.
I haven't been baking for a month.
I moved to a new house and haven't had Internet connection for a while.

It was so stressful for me not to bake any bread.
Anyway, now, I m finding the oven condition and getting my baking skill back.

I don't buy bread from super market, but I wanted to try to make sandwich loaves. At the super market, most people buy such a shaped bread. At the bakeries, I don't see square shaped loaves.
I got a bread loaf tin with lid.

I took plenty of time for fermenting and proofing to make springy loaf.
I let the dough 24hours at room temperature 12 degrees (it is winter time, here, in NZ).

Multi Seeds Sandwich Loaf

Sourdough Starter

100g White flour

110g Water

1 Table spoon of beer yeast or pinch of yeast

Final dough

300g White flour

100g Wholemeal Flour

10g Salt

20g Honey

10g Canola oil

All sourdough starter

200 - 225cc Water

70g Mix of seeds

(sesame, linseed, pumpkin, poppy, sunflower...and so on)

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and seeds mix. Add honey and water, sour dough starter. Mix it 12 minute till it becomes smooth and elastic. Add oil and knead it another 5minutes.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).
I set it for 24 hours at  12℃.

4. Pour the dough onto floured counter, then deflate it, knead briefly. divide in to 3 and make them balls roughly and let rest, covered, for 15 minutes.

5. Shape into final loaf.

①Roll it over about 13 x 23cm with the rolling pin. Get the air out from the dough.
②Fold 1/3 right-side and left-side.

③Fold and roll it.

④Seal the bottom, and make it nice shape as rolling.

⑤Put them into the oil coated loaf tin.

⑥Put the lid. 

6. Place it into warm place for 60 - 90 minutes.
Meanwhile preheat oven at 200℃. Spray water before bake it.

7. Bake it at 200℃ with steam for 10 minutes, 180℃ for 20 minutes.

8. Cool it down on the wire rack.

It is placed at Yeastspotting.