what's cookin - Pain Au Lait

entry meroti yang dah basi..kuikuikui...rasanya roti dah err, kejap lupa pulak..bila ek buat roti ni? serius dah tak ingat...2 minggu lepas kut...punya la malas nak tepek dalam blog, ni bila dah takde idea nak membebel baru teringat ada buat roti hari tu..

resepi ni senang jek, rasanya kalau nak buat bentuk bulat ala2 bun comel pun ok kut...bahan tak banyak so sesuai la untuk orang yang nak uli guna kuasa manual kan..hehe...lepas tu suka2 hati je mofdify, separuh doh tu tabur gula dengan cinnamon...walla! i heart cinnamon you know =)

tetiba je roti comel ni famous di kalangan blogger sifu memasak, tu yang rasa tergoda nak cuba meroti...sedap weyh...rasa lemak2 gitu...tapi yang tak best nak buat roti atau apa2 yang menggunakan yis ni kat sini adalah cuaca yang sejuk sangat, nak tunggu doh tu naik sabar je la...so lesson learned dari pengalaman lepas, letak doh tu kat tepi heater...amik ko..pueh ati den =P

tu diaaaa....meleleh ayaq gula dengan cinnamon kena bakar...

PAIN AU LAIT

Source: dailydelicious.blogspot.com (sila rujuk blog tuan punya resepi, ada gambar step by step sebagai rujukan)

230g All purpose flour

60g Bread flour

125g Whole milk

4g Instant yeast

50g Egg (about 1)

38g Sugar

5g Salt

63g Unsalted butter

Pearl sugar, for sprinkle at the top (i use demerara sugar)

1. Mix the milk and yeast together, set aside.

2. Put both flour and sugar in a bowl, whisk to combine, add the salt whisk again. Pour the liquids mixture (milk and yeast) and egg into the bowl. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.Take the dough out of the bowl and knead.

3. Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Until all the dough are moisten.

4. Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove for about 30 minutes.

5. Gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.

6. Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. Sprinkle the pearl sugar on top.

Bake for 10-12 minutes, in preheated oven, 210C or until the bread is golden.