Anyone got it right? Just some simple buns, flavoured with coffee. Yes, I had to make something successful, so went to get my tried-and-tested recipe and altered some of the ingredients and viola, soft and fluffy Coffee Milk Buns (recipe follows).
On hindsight, I should have used expresso instead of the usual coffee granules. Although the coffee aroma during baking is enough to make my house smell like a cafe, the taste is not as strong as I had wanted it to be. But nonetheless, delicious with a cup of coffee(yes, double dose of caffeine).
Also attempted to make scones. I've never had any luck in making scones. When I came across this Cream Scone recipe by a KC member, it reminded me to re-attempt this again. Not as tall as I wanted them to be, but really one of the best tasting scones I've eaten. It's simply buttery and melt-in-the-mouth. If I could get them to rise more then they would be perfect.
Two different shapes, round and mini triangles.
Recipe for Coffee Milk Buns
Ingredients (A) – mix well
240g bread flour
60g TopFlour/Cake flour
5g bread improver
7g milk powder
7g dry yeast – dissolve in 30g tap water
2 tsp instant coffee granules, dissolved in 10g water
80g cold milk
80g cold water
20g melted butter or canola oil
Extra melted butter for glazing
1)Dissolve yeast in 30g water and wait for 5 mins to become frothy. Stir well
2) Mix the yeast with the remaining ingredients in A and B(except butter/oil) together to form a dough. Then add butter/oil and knead into a smooth and elastic dough. The dough should not be sticky.
3) Round the dough, cover and ferment until double in size, about 45 mins to 1 hour.
4) Punch down the dough to release some air. Shape (see below)*
5) Cover with greased plastic wrap and prove for 45 mins to 1 hour.
6) Bake in preheated 180C oven for 20 to 30 mins or until cooked. Brush the top immediately with melted butter. Turn out onto a wire rack to cool completely.
Divide dough into 10 equal pieces and arrange in a greased or lined 9-inch round pan.
You can also make them into individual buns. Just note that the baking times will differ accordingly.
Note 2: A good coffee will help in the aroma of these buns. I used the usual granules this time, the fragrance is not as strong as I had wanted it. Expresso would probably be the best, but the sugar amount may have to be increased slightly to offset the bitterness. I have not found the balance as this is my first attempt at coffee flavour.