Assalamualaikum..
Bila tangan gatal nak try resipi baru, inilah yg terjadi.. Cream horn, masa kecik2 dulu ada 1 bakery kat Ipoh jual roti ni..time tu bila tgk roti yg pelik mcm ni punya la suka, tiap kali pegi mesti beli. Tp time tu namanya Snail Horn..sebab macam siput kot. Kalau tak salah time tu dia jenis pastry & bukan roti. Yg jenis roti selalu mamak jual roti yg naik moto tu jual.
Acuan utk buat cream horn ni ada jual di bakery yg jual barang2 kek tu. Tak mahal pun. Tp agak renyah sikit nak pintal2 tu. tgk la rupa cream horn sy tu..ada yg gemuk, yg senget, yg bengkok n mcm2 kecacatan lg la. Asalkan masih ada rupa horn n ada lubang dlm nya ok la kan..hahaha.
Utk filling nya, sukahati korang la nak letak apa. Kalau nk tahan lama, boleh letak buttercream, atau nk yg nyaman bleh try whipping cream wif nutella. Filling kali ni sy buat experimen, swiss meringue buttercream mix roselle jam..pelik tak??hahaha. Sy jumpa resepi ni kat sini, byk sgt roti & sessert yg menarik kat cni.
Cream Horn
by: Christine
Ingredients:
210 gm bread flour
56 gm cake flour
20 gm milk powder
42 gm caster sugar
½ tsp salt
6 gm instant yeast
30 gm whisked egg
85 gm water
84 gm tangzhong (a.k.a water roux)
22 gm unsalted butter, melted
Method:
1. Use a breadmaker, add all wet ingredients first: egg, water and tangzhong. Then add the dry ingredients on top in this order: salt, sugar, milk powder, bread flour, cake flour and lastly instant yeast. Turn on your breadmaker and set to “dough” mode. When all ingredients just come together, pour in the melted butter and let the breadmaker continue kneading. (Note: As the dough is extremely sticky and too difficult to knead by hands, it’s recommended to use a breadmaker.) Keep kneading until the dough is smooth, not too sticky on the surface and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough stay inside the breadmaker to complete the 1st round of proofing, about 40 minutes, double in size.
2. Transfer the dough to a clean floured surface. Deflate and divide into 9 equal portions, each about 60 grams.
3. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes at room temperature.
4. To shape the dough: Then roll it into a 40cm long tube with two hands. Wrap tube-shaped dough around a greased cream horn mould, starting at the tip.
5. Place on a baking tray lined with baking paper, with seam side down. Repeat this step with the rest of the dough.
6. Let proof for the 2nd round, about 40 minutes (preferably at 38C/100F, 85% humidity).
7. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 13 to 15 minutes, until turns brown.
8. Remove from the oven and transfer onto a wire rack. Let cool completely. Remove the cream horn moulds.
9. When ready to serve, pipe the filling cream into the horns. Enjoy!
Cream Horn
by: Christine
Ingredients:
210 gm bread flour
56 gm cake flour
20 gm milk powder
42 gm caster sugar
½ tsp salt
6 gm instant yeast
30 gm whisked egg
85 gm water
84 gm tangzhong (a.k.a water roux)
22 gm unsalted butter, melted
Method:
1. Use a breadmaker, add all wet ingredients first: egg, water and tangzhong. Then add the dry ingredients on top in this order: salt, sugar, milk powder, bread flour, cake flour and lastly instant yeast. Turn on your breadmaker and set to “dough” mode. When all ingredients just come together, pour in the melted butter and let the breadmaker continue kneading. (Note: As the dough is extremely sticky and too difficult to knead by hands, it’s recommended to use a breadmaker.) Keep kneading until the dough is smooth, not too sticky on the surface and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough stay inside the breadmaker to complete the 1st round of proofing, about 40 minutes, double in size.
2. Transfer the dough to a clean floured surface. Deflate and divide into 9 equal portions, each about 60 grams.
3. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes at room temperature.
4. To shape the dough: Then roll it into a 40cm long tube with two hands. Wrap tube-shaped dough around a greased cream horn mould, starting at the tip.
5. Place on a baking tray lined with baking paper, with seam side down. Repeat this step with the rest of the dough.
6. Let proof for the 2nd round, about 40 minutes (preferably at 38C/100F, 85% humidity).
7. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 13 to 15 minutes, until turns brown.
8. Remove from the oven and transfer onto a wire rack. Let cool completely. Remove the cream horn moulds.
9. When ready to serve, pipe the filling cream into the horns. Enjoy!
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