Yeasty Affair 1 - Petits Pains au Lait

Petits Pains au Lait.. when translated with Google Translate will just result as... bun. Yes, just bun. Haha.. The exact meaning is small milk bread, or as they said it in the book, French milk rolls! Yummehh..

It tasted good, as the bread is rich with milk, soften butter, and more milk for glazing. 

I just realized that the recipe calls for 200 degree C for baking, and that actually made the outer part crispy while maintaining the softness inside. Previously I made cinnamon rolls and the bread was quite pliant. Mak wants me to use this milk roll recipe for the next batch of cinnamon rolls! Wah I can't wait to try. It must be really goooood.

Ingredients

450 g wheat flour

2 tsp salt 

1 tbsp caster sugar

50 g butter, softened

15 g dried or fresh yeast ( I used 1 packet of mauripan yeast, 11g)

275 ml or generous 1 cup of lukewarm milk, plus 15ml for glazing

1. Sift wheat flour with salt. Stir in the sugar, and then rub in the softened butter into the flour mixture.

2. Cream yeast with 4 tablespoon of milk (60ml). Stir in the remaining milk and then pour into the dough to form a soft dough.

3. The original recipe calls for transferring the soft dough on a lightly floured surface and knead until elastic and smooth. At this point, I transferred the soft dough to my electric stand mixture and using a dough hook, knead the dough until elastic. Once you see the gluten develops, remove from the bowl and I just knead it using my hand for around one minute.

4. Place in an oiled bowl, cover with a lightly oiled clear film and leave to rise, in a warm place for until doubled in bulk. I left for around half and hour, but I think at that time it didn't rise enough, so it is better to leave for 1 to 1 1/2 hours.

5. When the dough is ready, knock down the dough to remove air and then divide the dough to 12, forming small balls and place them on a greased baking tray.

6. Cut a + on the middle of the dough and let them for a second rising for about 20 minutes. I actually left it a little longer and the cross shape was gone and it turned out to be spikey buns instead :p.

7. Brush the rolls with milk and  bake on a preheated oven of 200 degree C for 25 minutes of until golden. This baking time seriously depends on your oven so do check your baked goods at around 10 minutes. I think my cooking time was just around 13 minutes.

Best served warm.. Heat them again in the microwave for 15 seconds if u want to consume them again later of the day..

Uh Hello!!

Uh Hello!!!

I just feel like I need to have one online kitchen journal.. before I actually write them down on my offline journal. heh. 

I just bought this book from Big Bad Wolf booksale. It was a very good deal, I mean all of the books from Bid Bad Wolf were in a very good deal, so I grabbed one of this, and a lot of cookbooks. Yes, I mean a lot of cookbooks!!! 

This kitchen manual contains lots of interesting things like conversion of cups to ounce to grams for some ingredients, which I always need to refer to whenever I used American or British recipes. You see, American recipes used butter in cups and sticks where butters sold in Malaysia are mostly in 250 grams or 227 grams (8 ounces). I will always need to convert the butter amount from cups to gram. My baking started off with using cups for flour but since we had the digital weighing scale at home, I trusted the weighed flour more than cups measured, so sometimes I would like to see how one cup of flour weighed. 

There are a lot of other things included in this book as well, like chicken and beef blueprint, liquer substitution etc, and most importantly, there are recipe slots as well!! I've decided to put only the best recipes in here.. So this is going to be my masterpiece cookbook! Hehe.

Anyways, back to Big Bad Wolf, my mother bought quite a number of them too, and my sister as well. Oh no we really have lots of recipes to try out - from Mediterranean foods, Italian, French, Asian... and my current obsession currently is of breads... 

I'll post up some recipes and perhaps some self discovered tips (which might be wrong, but nevermind!) in the next posts.. Till we meet again!