Showing posts with label Bun. Show all posts
Showing posts with label Bun. Show all posts

Wednesday, 15 January 2014

Koffiebroodges or Coffee rolls

Koffiebroodges or coffee rolls are from Dutch.  They are glazed, with custard filled rolls which find great company with Coffee.  They also make an great party-time snack.  Great to taste and easy to make, this is sure to please everybody at home.  Thanks to Swathi Iyer and Kaveri for introducing this sweet rolls to us.



Back at home,  I made them at two batches, we all relished.  My daughter, who just woke from her noon-nap, landed straight near oven and demanded them.  I, handed her some and she finished them in seconds, burping out loudly.  :P  These buns were too appealing since they had an shiny, pale red glaze.  This was  due to brushing of jam over the top of baked roll.  According to source,  powdered sugar is also added as glaze.   

Friday, 15 March 2013

Apple & Custard scrolls




Hi guys, I fell in luv with these scrolls ever since I first saw them in Christine's blog... I, was dying to prepare them... and finally took extreme step to prepare these gorgeous scrolls.  Prepared in two batches, made individual buns and baked them on aluminium tin to get stuffed loaf.. Pics follows:


Braided walnut & raisin bun


      My honourable third task from Baking partner group.  This bread preparation is done using Tangzhong method, where a flour paste is added to regular bread preparation at 65 degree celsius to obtain soft and spongy consistency.  This flour paste has been fascinated by chinese because of their successful fluffy bread making that stays soft for so many days



REASON BEHIND TANGZHONG SUCCESS
At 65 degree celsius, gluten in flour and water mixture would absorb moisture and become less leavened. Hence when this produced tangzhong product is added along with other bread ingredients, bread will be softened.

nRelate Posts Only