Both bread are made using the Yukone method, with a slight variation. Original recipe is from Shirley @ Kokken. For the link, please go to this post.
- 50 grams bread flour
- 75 grams whole milk
- Bring milk to a boil in a small saucepan. Pour over bread flour and mix to a dough. Cover with cling wrap and chill in the refrigerator for 12 hours before using.
- 160 grams bread flour (I used Nissin Bread Flour)
- 40 grams all-purpose flour
- 50 grams milk
- 70 grams granulated sugar
- 6 grams active dry yeast
- 2 grams salt
- 40 grams unsalted butter
- 1 egg
- Make sure all ingredients, including the water roux, are at room temperature.
- Mix together flour, milk, sugar, egg and yeast. Knead on low speed until dough forms, then add in salt and knead another 2 minutes.
- Add in butter and knead for another 3 minutes.
- Increase speed to medium low (KA 4) and knead for 15 minutes or until window-pane stage.
- Place dough in a lightly oiled bowl and cover with cling wrap. Proof for 45 minutes to an hour or until it is double in size.
- Drop the dough from a height of 40-50cm onto a lightly floured board to get rid of the air. Knead the dough for about 3 minutes. If the dough is very sticky, add a bit of flour for easier kneading.
- The dough is now ready for dividing and filling.
For the green tea red bean roll, I kneaded 1 tbsp of green tea powder into the dough. Thereafter, I followed the usual method of making cinnamon rolls but used red bean paste as a filling. I got 12 rolls from 1 batch of dough. Proofed it for an hour, then baked in a 170 degrees C pre-heated oven for 12 minutes. I didn’t brush any egg or milk on the rolls.
For the apricot loaf, the dough was divided into 2 and once again, followed the cinnamon roll method, except I filled it with some apricot preserves. Don’t overfill, as I did on my first try. It was a soggy disaster. The 2 rolls were then placed in a bread loaf tin (10x25cm), proofed for an hour, then brushed with milk before going into the 170 degrees C pre-heated oven for 25 minutes.
Note: The apricot loaf got a bit too wet overnight. So I think it’d be better to use dried apricots or a thin layer of apricot jam as filling.