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Bread

Bread/ Non Thermomix/ Thermomix

Garlic Bread Butter

I love a good garlic bread!!! This is a hit with my whole family, easy to make and makes a lot to feed a crowd, or you can keep it ready to go in the fridge or freezer!

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Add garlic cloves to bowl.

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Blitz – 5 seconds/Speed 7. Scrape down.

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Add butter, cheese, parsley and salt.

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Mix 10 seconds/Speed 4.

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Generously spread the butter on bread and bake for 8 – 10 minutes or until browned.

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Garlic Bread Butter

Print Recipe

Ingredients

  • 12 garlic cloves
  • 200 grams butter
  • 50 grams shredded/grated cheese (i.e. Mozzarella, Tasty, Parmesan)
  • 1 teaspoon dried parsley
  • 1 teaspoon salt

Instructions

1

Preheat oven to 180 degrees.

2

Add garlic cloves to bowl. Blitz - 5 seconds/Speed 7. Scrape down.

3

Add butter, cheese, parsley and salt. Mix 10 seconds/Speed 4.

4

Generously spread the butter on bread and bake for 8 - 10 minutes or until browned.

Notes

*This makes a lot of garlic bread butter - it spreads approx. 24 pieces of bread. **You can keep this in the fridge or freezer.

October 2, 2016 By
0
Bread/ Snacks/ Sweets/ Thermomix

Office Treats

It was my first day back at work today after 15 months of maternity leave! So of course, I had to bring in lots of Thermomix treats for my work mates!!
These are great, as they can be cut up into bite sized pieces and go a looong way! Everyone had them for morning tea and munched on them throughout the day!!
Office Treats
October 8, 2015 By
0
Bread/ Snacks/ Thermomix

Cheese, Bacon and Pineapple Bread Rolls

I had no bread in the house today, so thought I would whip up some cheese, bacon and pineapple bread rolls for the boys lunch today as we are going out and it needs to be ‘pram friendly’.
Cheese, Bacon and Pineapple Bread Rolls
Thermomumma’s cheese and bacon bread rolls:

 

I forgot to cut a slit on the top this time round, but the toppings stayed on fine. I also didn’t weigh the dough (daylight savings = TIRED + LAZY), and just cut it into 12 pieces by eye, by cutting the 1 piece of dough into 2, then those 2 pieces into 4, then those 4 pieces into 3 pieces = 12.
I learnt how to shape rolls with this following Youtube video:
I always add pineapple to my cheese and bacon bread recipes as my husband is obsessed with it! Note: I didn’t Thermomix blitz the toppings as I prefer the toppings chunkier. For the 12 rolls, I used:
150 grams diced bacon pieces +
3 x tinned pineapple slices
(cut into small pieces and placed on paper towels to soak up the excess juices) +
A few handfuls of pizza cheese (tasty/parmesan/mozzarella)
After 20 minutes @ 180 degrees
 

Cheese, Bacon and Pineapple Bread Rolls

Print Recipe

Ingredients

  • 360 grams water, lukewarm
  • 1.5 teaspoons sugar, optional
  • 2 teaspoons dried instant yeast
  • 600 grams white bakers flour
  • 2 teaspoons salt
  • 2 teaspoons bread improver
  • 1 tablespoon oil
  • 150 grams mixed cheese & bacon (grated), topping

Instructions

1

Add all ingredients (excluding cheese & bacon) to your thermo bowl in order. Combine 15 seconds, speed 3. Then knead 6 minutes dough function. dough mode

2

Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.

3

Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.

4

Divide dough into 12 x 80g lots (you may have a little dough left). Now place a tea-towel over your dough to stop them from drying out while you start rolling them into nice tight balls. Now arrange on a baking tray spaced a few cms apart. With a sharp knife use the middle of your blade and cut a sharp slit over the top of your dough balls.

5

Place your tray in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out.

6

Once grown to the desired size cover the top of your rolls in cheese & bacon then place in a preheated oven on 180* fan forced for 20/25 mins, or until golden brown. Take off tray immediately & place on cooling rack.

October 4, 2015 By
0
Baby Food/ Bread/ Main Meal/ Non Thermomix/ Snacks/ Thermomix

Pizza Pockets – Adult and baby ‘mushroom’ size

This is reminiscent of the school canteen food from my childhood – pizza pockets! I had since bought it in a frozen 4 x pack and was highly disappointed – very dry dough, more dough than filling and they make them soooo tiny now!
So thought I would make them at home!
Pizza Pockets – Adult and baby ‘mushroom’ size
The large sized pizza pockets were made in mini round baking pans from Kmart which are $3.50/4 pack – http://www.kmart.com.au/product/mini-round-baking-pans—pack-of-4/625849
I made this in my Thermomix, however I have given an alternative method for Non-Thermomix users.
PIZZA POCKETS
A. PIZZA DOUGH
Thermomix – 2 x batches pizza dough from the BCB TM5 Chip
Non Thermomix – 2 x batches of the following recipe (This is the recipe I used pre-Thermomix days:)
Ingredients:
1 x sachet yeast
1 teaspoon sugar
1/4 teaspoon salt
1 cup warm water
2 cups plain flour
Method:
1. Add yeast, sugar, salt and water into a large mixing bowl, mix together and rest for approximately 10 minutes until the mixture starts foaming.
2. Either by hand or using an electric mixer (with a dough hook), mix in flour and knead until the dough mixture comes off the sides of the bowl when kneading.
3. Cover the bowl (or place in oiled bowl if hand kneaded) with gladwrap for 30 minutes – 1 hour.
Pizza Dough
B. PIZZA POCKET FILLING
(You could use anything you like, but I found the below quantity just right for the amount I made)
Ingredients:
150 grams ham
150 grams mild salami
150 grams sliced pineapple (placed on paper towels for a few minutes to drain excess juice)
300 grams pizza cheese (a mix of tasty/mozzarella/parmesan)
PLUS
2 x 140 gram containers of Tomato Paste (to be spread onto flattened dough)
Method:
Thermomix – Place the meat, pineapple and cheese in the bowl and press the 1 second Turbo/4 times.
Non-Thermomix – Chop/dice meat and pineapple into small pieces and mix through cheese.
Pizza Pocket Filling
C. PIZZA POCKET ASSEMBLY
(This is based on the 2 x batches of Thermomix pizza dough, the non Thermomix dough recipe may make more or less) 
1. Preheat oven to 170 degrees.
2. Divide and weigh the dough into the following:
110 grams x 6 (for each large ‘adult’ sized pizza pockets)
40 grams x 16 (for the mini mushroom ‘baby’ sized pizza pockets)
 Divide and weigh dough
6 x large and 16 x small dough pieces
3. Flatten each piece of dough into a rough round shape using a rolling pin or the palm of your hand (I did both and they worked out the same).
Flatten with rolling pin
Flatten with palm of your hand
4. Spread with tomato paste and place filling in the middle:
3-4 tablespoons filling (for each large ‘adult’ sized pizza pockets)
1 tablespoon filling (for the mini mushroom ‘baby’ sized pizza pockets)
Spread with tomato paste
Place filling
5. Pinch the edge of the dough corners together so that it comes together at one point. Place the large ‘adult’ sized pizza pockets in the round baking pans and the mini mushroom ‘baby’ sized pizza pockets in a mini muffin tray. Turn the pizza pocket around so that the pinched side is at the bottom of the pan.
Pinch edges of dough together
Keep pinching!
 Pinch and press together
Turn upside down into mini muffin tray/round baking tin
6. Brush with milk and bake:
8 – 11 minutes (for each large ‘adult’ sized pizza pockets)
5 – 8 minutes (for the mini mushroom ‘baby’ sized pizza pockets)
Brush with milk and bake
Pizza Pockets – Adult and baby ‘mushroom’ size
 YUUUMMM!!!
My husband ate a few straight out of the oven with a nice cold Coke!! MMmm!!BUT if there are some left by the end of the day… I intend to freeze the large ones in ziplock bags, then send them off to work with my husband so he can microwave them at work for his lunch.
I will also be freezing the small ones (for the boys) in ziplock bags and take them out as needed for their lunch/dinner/snacks – either microwave for 1 minute or pop in the airfryer for a few minutes.
September 11, 2015 By
2
Bread/ Breakfast/ Non Thermomix/ Snacks/ Thermomix

10 Second Coconut Bread topped with Kaya Coconut Jam

Yep, it’s one of those mornings where there’s no bread, no eggs, and no butter in the house (as I haven’t left the house all week!). The boys have been teething (feels like they are ALWAYS teething… just like it feels like they are ALWAYS going through a ‘leap’ for those who follow the Wonder Weeks Baby leaps!) and haven’t been keen on their usual Weetbix breakfast and wanting to feed themselves with something not from a spoon. And yep, couldn’t be bothered about nutrition value this morning, as long as they get something in their stomachs!! Oh and bonus points as it is a dry food, cleaning up their highchairs after this is a breeze!
10 Second Coconut Bread with Kaya Coconut Jam
I could not be bothered waiting for my usual bread to prove in the oven for an hour, or stand at the stove flipping pancakes, so thank goodness I remembered coming across this recipe.
10 Second Coconut Bread Recipe:
Yep, as the name suggests, it takes 10 Thermomix seconds. I made a double batch and it still just took 10 Thermomix seconds to beat it all together.
It also has only 5 ingredients.
For those without a Thermomix, this is a super easy, 1 bowl recipe. It won’t take 10 seconds but it would be pretty quick to either hand mix or electric beat the ingredients together.
I made a double batch of the recipe as I wanted to fill in my silicon loaf pan from Ikea that I’ve been busting to use! http://www.ikea.com/au/en/catalog/products/50175257/
Add all ingredients in bowl
10 seconds to blitz a double batch!
Ikea Sockerkaka Silicon Loaf Tin
Baked the double batch recipe in a 180 degree oven for 40-45 minutes
Use the wooden skewer test to see if the loaf is ready (like with a cake) – insert the skewer and if it comes out clean with a few crumbs it is ready. I actually waited for this to brown like a bread loaf and took it out too early, and it was still gooey inside. The mixture is similar to banana bread.
Out of the oven
Upturned on a wire rack – loving the pattern from the loaf tin!
I didn’t make the lemon icing as the recipe suggests. Instead, I topped it with my mum’s homemade Kaya. Kaya is a sweet creamy coconut custard jam originating from Southeast Asia and coming from a Malaysian background, it was something that I grew up with. My mum, also a Thermomixer, uses the Kaya recipe ingredients from Adam Liaw’s recipe from Two Asian Kitchens, with the Thermomix method from the Taste of Asia Thermomix Book. However, there are versions of the recipe available online:
If you are not acquainted with Kaya, I highly recommend it, it is soooo delicious and one of my childhood memory comfort foods!!
10 Second Coconut Bread with Kaya Coconut Jam
This coconut bread is so delicious, with or without a topping. It is like a coconut version of banana bread, with subtle sweetness and hint of desiccated coconut. A great morning/afternoon tea or lazy breakfast!!
I gave it to the boys without any topping as the bread is tasty enough on its own, however gave them a teeny bit of Kaya on one piece of bread for them to try!
Happy boys with their coconut bread!
September 10, 2015 By
1
Bread/ Breakfast/ Snacks/ Sweets

Apple and Custard Scroll Pullapart Log

For Father’s Day, my husband requested an apple and custard ‘scroll thing’ like the ones from the bakery.
Father’s Day Breakfast
Apple and Custard Pullapart Scroll Log
I wanted it to be fresh for his breakfast on Father’s Day morning, however I didn’t want to be stuck in the kitchen in the morning so I could have play time with the boys with my husband in the morning.
So, I made it the night before, with the proving and baking on Father’s Day morning (which doesn’t require much of my time in the kitchen).
I made the custard scrolls with the bread and dough as how I usually make them as described in my previous post: http://thermotwinning.blogspot.com.au/2015/08/custard-scrolls.html
However, this time, with the custard, I added steamed apple, sultanas and a sprinkling of cinnamon.
Dough ready for its custard, steamed apple, sultana and cinnamon filling
The steamed apple (which I feel like I am a pro at, with months and months of steaming fruit to puree for the boys) was cooked as follows:
STEAMED APPLE (to be used for scrolls)
Ingredients:
2 x Granny Smith Apples
Method:
1. Peel and core the apples and dice into 1cm cubes.
2. Place in steaming basket and cook 12 minutes/Varoma/Speed 3.
3. Place in a container to cool.
Steamed apple
I rolled the whole rectangular piece of dough from the bottom to create a big cylindrical log shape.
 Rolled out dough with custard, steamed apple, sultanas and cinnamon
Roll dough from bottom to the top
Keep rolling up!
All rolled up
Then placed it in my baking tray (it was too long so ended up cutting it in half), and with scissors, cut through the width of the dough (leaving about an inch at the bottom, and pushed the dough upwards and downwards on the tray, alternating to create a pattern. I had seen this done before but I have no idea what this is dough technique is called!
Cut through dough leaving about an inch of dough at the bottom attached (approx. 2cm in width)
Alternate between pushing  dough upwards or downwards
 Dough ‘shaping’ finished!
I then plastic wrapped it and put in the fridge overnight.
Plastic wrapped and ready to put in fridge overnight
On Father’s day morning, I took out the bread out from the fridge. 

Bread dough left overnight

Putting it in the fridge slows down the activation of the yeast, so the bread had doubled in size. I wanted it slightly proved more, so proved it in the oven with a hot water bath for 30 mins. I then topped it with flaked almonds and baked the bread for 30-35 minutes.

Proofed a further 30 minutes then topped with flaked almonds


Fresh out of the oven

After about 10 minutes out of the oven, I took it out onto a wire rack (to avoid condensation at the bottom forming in the tray when cooling down).

Apple and Custard Pullapart Scroll Log

Was a great start to Father’s Day morning, the ‘scroll’ parts easily pull off from the loaf for easy eating, and it tastes and looks great!! I still prefer the fluffiness of individual scrolls, however this looks much more attractive like a bakery and would be great to make and take to a friends/family’s house for a morning/afternoon tea. I also love that the overnight preparation worked, so that when I am lacking time in the morning, I can pre-prepare the bread at night before bed!!

Apple and Custard Pullapart Scroll Log being ‘pulled apart’
September 6, 2015 By
1
Bread/ Snacks/ Sweets/ Thermomix

Custard Scrolls

I am a carbs addict! And what better way to feed that addition, than with fresh melt in your mouth custard scrolls!!
 
Custard Scrolls
Firstly, I made the custard, then place it in my Thermoserver. I then make the dough (and leave it in my bowl to do it’s first 15 minutes prove).
Sweet Bun Dough and Thick Vanilla Custard
You could make the dough first, then the custard, but I figure the custard is easier to clean off the bowl in between.
Thermomumma’s Sweet Bun Dough recipe:
 
Ingredients:
  • 275 grams water, lukewarm
  • 5 teaspoons instant dried yeast
  • 550 grams white bakers flour
  • 1 teaspoon salt
  • 2 teaspoons milk powder, optional
  • 2 teaspoons bread improver
  • 65 grams sugar
  • 45 grams soft butter
 
Method:
  • Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Then knead 8 minutes dough function. dough mode
  • Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
  • Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
  • Shape/assemble to make scrolls (see below)
  • Place in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover or the dough will dry out.
  • Once grown to the desired size place (around 1 hour), in a preheated oven on 180* fan forced for 15/20 mins, or until golden brown. Place on cooling rack immediately.
I usually use the Automatic custard recipe off the Basic Cookbook TM5 chip (3-4 servings, normal thickness), but with this lot, I used Thermomumma’s thick vanilla custard:
Thermomumma’s Thick Vanilla Custard
Ingredients:
 
  • 250 grams cream
  • 250 grams milk
  • 2 eggs
  • 50 grams custard powder, (or cornflour if you prefer)
  • 60-100 grams sugar, to taste
  • 1-2 teaspoons Vanilla Bean Paste
 
Method:
  1. Add all ingredients to bowl & cook 8 minutes, 90*, speed 4.
  2. If after 8 minutes your custard isn’t thick cook for an extra few minutes. I’m finding during winter the custard is taking longer to cook now.
The general difference between the custard is that Thermomumma’s one uses cream and custard powder to thicken up, whereas the Basic Cookbook one doesn’t have cream and uses cornflour to thicken up.
The recipes allow you to put in however much sugar you want, I put 80 grams – I like it sweet but not too sweet!
Once the dough has had its first 15 minute prove in the bowl, take it out on a kitchen bench sprayed with spraying oil, punch it out to remove all the air bubbles and roll it out into a big rectangular shape. The dough is a bit elastic-y so you have to put in a bit of muscle/body weight onto it to stretch it out with the rolling pin – it gets easier and stays put the more it stretches out.
Roll out your dough with a rolling pin
Continue to roll until it is a large rectangle size
Once it is rolled out thinly into a rectangle shape, spread a layer of custard on. Make sure you leave about an inch at the top without custard so that when you roll your scrolls it will ‘stick’ better at the end.
Spread an even layer of custard on with a spatula
Leave 1 inch at the top custard-free
You will have heaps of spare custard, so you could put it in the fridge for later, but my husband saw it and ate it all up for ‘breakfast’!! 😉
You can leave it with plain custard, but I usually sprinkle desiccated coconut on half, and sultanas on the other half.
Leave plain or sprinkle with desiccated coconut/sultanas
There are many methods to roll and cut scrolls. I usually use the method where you roll the dough up and use non-minty dental floss to cut it up. Today I tried my pizza cutter and it was a lot easier!! (however I did find that the dental floss method gives more ‘even’ sized scrolls with the end bits as you can see with the 2 taller ‘ugly’ scrolls in my photos further down!…though…tastes the same!).
It makes a total 12 scrolls. I firstly cut the rectangle in half, then those halves in half, then the 4 quarters into threes = 12 (hope that makes sense!).
Cut in half
Cut in quarters, then each quarter into 3 strips
12 strips in total
Roll your scrolls from the bottom to the top, using the ‘non custard’ bit at the top to ‘stick’ to the end of the roll so it doesn’t come apart during the proving/baking process.
Roll the scrolls from the bottom to the top and place in tray
I put my scrolls in my Scanpan roasting tray which I find fits 12 scrolls/ buns perfectly, and the sides of the tray encourages the bread to rise up, rather than out during the proving/baking time. I like to put the scrolls close together so that the sides of the scrolls touch and join when proven/cooked, so that it reduces the ‘crust’ and gives really soft ‘inside’ bread when you break it apart at the end!
Place scrolls in tray
Place in oven with a hot water bath for a total 1 hour to prove
Place in a switched off and closed oven with a hot water bath (freshly boiled water in bowls/trays/mugs underneath). I leave it for 30 minutes, then replace the water with freshly boiled water, then leave for another 30 minutes – 1 hour in total. Once it is proven, take it out and preheat your oven at 170 degrees.
Scrolls proven after 1 hour
Place your scrolls back in the oven and bake for 15 – 20 minutes. All ovens vary but just wait till the tops are a golden brown and it’s ready!
Fresh custard scrolls
When ready, take it out of the oven and let it cool for about 10 minutes, then take it out of the tray and put it on baking wire racks to cool. I find that if I leave the scrolls in the pan for too long it gets condensation and gets soggy at the bottom.
Best eaten whilst still hot! MMmmmm!!
Fresh custard scrolls
August 15, 2015 By
1
Bread/ Christmas/ Snacks/ Sweets/ Thermomix

Nutella Star

In the news lately, I’ve heard that Australia has a Nutella shortage, so this is for all of you which have Nutella already in your pantry!
Nutella Star
 
I followed this Youtube video on how to make a Nutella Star:
In the video, besides the dough and the Nutella, the only equipment you need to shape this star is a dinner plate, and a sharp knife.
The video uses Pizza Base Mix for the dough, however, I used the Thermomumma’s Sweet Bun Dough Recipe for the dough:
It looks quite Christmassy, however I think it looks beautiful for any occasion, or even if you feel like having some sweet bread in the house for afternoon tea!
Nutella Star – Before Proving
Nutella Star – After Proving
 

Nutella Star

Print Recipe

Ingredients

  • 275 grams water, lukewarm
  • 5 teaspoons instant dried yeast
  • 550 grams white bakers flour
  • 1 teaspoon salt
  • 2 teaspoons milk powder, optional
  • 2 teaspoons bread improver
  • 65 grams sugar
  • 45 grams soft butter

Instructions

1

Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Then knead 8 minutes dough function. dough mode

2

Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.

3

Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.

4

Shape/assemble to make Nutella Star (see below)

5

Place in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover or the dough will dry out.

6

Once grown to the desired size place (around 1 hour), in a preheated oven on 180* fan forced for 15/20 mins, or until golden brown. Place on cooling rack immediately.

August 3, 2015 By
0
Bread/ Snacks/ Thermomix

Hot Dog Buns (Chinese Sausage Rolls)

Coming from a Chinese Malaysian family, I grew up with Chinese bread from the Asian bakeries, and hot dog buns were always one of the favourites!
 Hot Dog Buns
Hot dog buns are a frankfurt wrapped up in a sweet dough bun which just melt in your mouth!
 
My Aunty in Malaysia makes them perfectly with her special recipe, however when they are made here in Australia they just don’t taste the same – could be the different factors like ingredients, humidity, kitchen etc.
 
I have used Thermomumma’s Sweet Dough Recipe for many things like sweet scrolls and finger buns, so I thought I would use this multi functional dough for hot dog buns. I have made this a few times now and they don’t last a day in my household, especially with my meatloving husband.
 
The first time I made it, I used cocktail frankfurts and the taste of it was very strong. My mum then told me to use skinless frankfurts (cut in half) as they have no added herbs etc and they are PERFECT.
 
This batch of bread dough makes 16 x hot dog buns. I punch out and roll out the dough, divide in 2, and continue dividing the dough pieces into 2 until you get 16 pieces. I then punch out and roll each piece to get a long rounded shape (kind of like playing with play dough!) and wrap around the piece of frankfurt. Tip: pat down the piece of frankfurt before rolling in dough so it doesn’t make it soggy during the cooking process.
 
After wrapping each frankfurt, I then put it in an oven with a hot water bath to prove for 1 hour. After proving, preheat the oven at 170 degrees and spread milk over the top of buns with a pastry brush. The milk gives it a nice golden crust. I then cook the buns for 10 minutes in a preheated oven at 170 degrees (each oven varies, it may take up to 15 minutes).
 
Verdict – these hot dog buns taste exactly like they are from the Asian bread shops!!
 Thermomumma’s Sweet Bun Dough recipe into Hot Dog Buns:
Ingredients:
 
275 grams water, lukewarm

5 teaspoons instant dried yeast
550 grams white bakers flour
1 teaspoon salt
2 teaspoons milk powder, optional
2 teaspoons bread improver
65 grams sugar
45 grams soft butter
8 x skinless frankfurts (cut into half and pat down with a paper towel)
Milk to brush

 
Method:

1. Preheat oven to 170 degrees. 
2. Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Knead 8 minutes dough function.
4. Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
5. Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed. Divide into 16 pieces.
6. Shape/assemble to make hot dog buns (see below).
7. Place in a nice warm moist area to prove for approx. 1 hour. 
8. Once grown to the desired size, brush milk over the tops of the buns. Bake for 10 -15 mins, or until tops are golden brown. Place on cooling rack immediately.
 
 
Hot Dog Buns
 
Hot Dog Buns in the making
Hot Dog Buns before proving
 
Hot Dog Buns after proving for 1 hr and milk on top
 
 
Hot Dog Buns in oven with hot water bath
 
Skinless Frankfurts used in buns – Tibaldi brand
July 30, 2015 By
1
Bread/ Snacks/ Sweets/ Thermomix

Finger Buns

These are a regular in our household, and they are BETTER than the bakery!!!
Jumbo Finger Buns
I use the Sweet Bun Dough Recipe by Thermomumma in the link below.
 
I prove the dough for an hour in an oven with a hot water bath, and bake in a preheated oven at 170 degrees for 10 – 15 minutes (depending on the size of the buns).
 
Whilst waiting for them to cool, whip up the buttercream icing recipe on the Basic Cookbook TM5 chip using pink food colouring instead of vanilla essence to get that ‘bakery’ look (half …a batch is plenty, however I usually make 1 batch and keep the rest in the fridge for the next lot of buns I make).
 
The batch makes 8 x huge buns, or 17-18 x small ones (approx. 50-60gm each) using the silicon small loaf pans as pictured ($5 each from Kmart).
 
I pour sprinkles, desiccated coconut and flaked almonds on separate dinner plates, then spread icing on the top of the buns, and then turn the buns upside down to firmly press the toppings in.
 
Sultanas can be kneaded in whilst shaping an individual bun prior to proving/baking, however my husband likes putting sultanas in the finger buns when cut in half and buttered up with fresh homemade Thermomix butter.
 Thermomumma’s Sweet Bun Dough recipe:
 
Ingredients:
  • 275 grams water, lukewarm
  • 5 teaspoons instant dried yeast
  • 550 grams white bakers flour
  • 1 teaspoon salt
  • 2 teaspoons milk powder, optional
  • 2 teaspoons bread improver
  • 65 grams sugar
  • 45 grams soft butter
 
Method:
  • Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Then knead 8 minutes dough function. dough mode
  • Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
  • Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
  • Shape/assemble to make buns (see below)
  • Place in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover or the dough will dry out.
  • Once grown to the desired size place (around 1 hour), in a preheated oven on 180* fan forced for 15/20 mins, or until golden brown. Place on cooling rack immediately.
 
 
 Jumbo Finger Buns Before and After Proving
 
 
Mini Loaf Pan Finger Buns prior to Proving and Baking
 
 
Mini Loaf Pan Finger Buns
 
July 29, 2015 By
0