Sweet Bun (Scalded Flour Method)


Type : soft bread
Level of difficuty : medium
Mood : good, recovering…

Alhamdulillah i’m able to update this blog again after being in patient n out patient nearly a month. Hub keep remind me about my blog. I also feel that if we consider this blog is a house, it’s surely a dirty & neglected one.
So… the result of all the med tests is quite shocking. Me n my fams are still trying to deal with it. Well let’s look on the bright side, at least we find out & cures it sooner. I pray for strenght & patients for the ongoing medications n hope for the best health. Amiiin yra…

Enough about my illness, let’s talk about bread. I discover this wonderfull blog several months ago. Lots of new technique, some of those i already tried. Yesterday on christmas holiday, i drag my butt into the kitchen. Actually not so hard, i already bake brownies the night before which i will update in the next post.

Two thumbs up for this method. It’s a good use for me if i’m not in the mood to make water roux. You can find the complete recipe & others here.

Scalded Flour:
100g bread flour
70ml boiling water
30ml room-temperature water
Main Dough:
300g bread flour
100g plain flour (i replace with wholewheat flour)
80g caster sugar
1 teaspoon salt
20g milk powder
7g (2 1/2 teaspoons) instant yeast
1 egg
150ml (approx.) lukewarm water, adjust as necessary
60g butter

Scalded Flour:
Pour boiling hot water all at once over the flour and stir quickly with a fork until combined with no more visible dry flour. It should be a doughy clumpy mixture at this stage. Rest 5 minutes for the dough clusters to fully absorb the heat and the moisture. Then slowly add the room-temp water and mix into a pasty dough, just stir together with fork. This pasty dough will make it easier to mix into the main dough later on. Cover and chill in the refrigerator for 1 hour.
For the Main Dough:
1. Combine all ingredients except lukewarm water and butter in a mixing bowl. Add the scalded flour paste, then gradually add just enough lukewarm water to mix into a dough. Transfer to kitchen bench and knead the dough until smooth and elastic, about 10 minutes.
Since i use 100 gr wholewheat flour (run out of Cakra flour), it’s hard to get to elastic stage if we knead it by hand. Knead 30 minutes and form a ball. If we made a hole using our finger and the hole stays (do not spring back), that should be enough.
2. Finally knead in the butter until
incorporated. Form the dough into a round ball and let it rise until doubled in size in a large greased bowl, covered with cling film (mine take about 50).
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. Form each into small balls and let them rest for 10 minutes.
4. Shape and fill the buns.
Mine are sausage made as cattepillars, rice chocolate, cheddar cheese, and mayo with beef floss.
Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until puffy and doubled in size (about 1 hour).
Wash with milk if necessary according to recipe just before baking.
5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

Loooovvveee the results. The softest wholewheat bread i’ve ever come up. I surely will use this method again and again. Plus little benefit i discover, my hands got smoother after kneading. Can somebody explain this? 🙂
Since the results are 16 buns, i brought some for friends at the office.

Have fun kneading peeps…



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