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Coffee Milk Buns

 
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Sat Jul 22, 2006 3:46 pm    Post subject: Coffee Milk Buns Reply with quote

Novice, here is the recipe.



Ingredients (A)
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Angie
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cwl
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Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Sun Jul 23, 2006 3:00 am    Post subject: Reply with quote

Angie, I think your buns can float away, they're soo soft and fluffy! Wink Thanks for the recipe, sweetie.
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Sun Jul 23, 2006 2:48 pm    Post subject: Reply with quote

Cwl, yes, they have floated into my stomach :lol:
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Angie
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novice
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Joined: 14 Oct 2005
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PostPosted: Mon Jul 24, 2006 9:48 am    Post subject: Reply with quote

Hi Angie, many thanks for the recipe, i would be trying my hands on it this weekend with arm power.
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Mon Jul 24, 2006 12:47 pm    Post subject: Reply with quote

Nocive, you're welcome. Have fun in hand kneading, give you morale support ya Smile
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Angie
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cwl
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Joined: 24 Jan 2006
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PostPosted: Fri Aug 18, 2006 3:03 am    Post subject: Reply with quote

Hey, Angie, made your cloud-like coffee milk buns! So soft and yummy. I used 1 T coffee powder, but still not strong enough. Might up the amt next time. Thanks for the recipe, sweetie. :lol:
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Old CooT
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Joined: 09 Aug 2006
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Location: Pearl River, Louisiana

PostPosted: Fri Aug 18, 2006 3:31 am    Post subject: Reply with quote

Cwl

Maybe try a instnt coffee with chicory, you would have a stronger coffee flavor wiith the same measurment in the recipe,.. and a slightly stronger flavor and aroma,,

btw...whats "bread improver" ??? I never see that here,,
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cwl
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Joined: 24 Jan 2006
Posts: 514
Location: USA

PostPosted: Fri Aug 18, 2006 5:46 am    Post subject: Reply with quote

Thanks for your tip, Old Coot. Have never tried instant coffee with chicory. Which brand do you like?

We can't get bread improver in the US. it's usually used in Asian bread recipes, where the breads are super soft and fluffy. I find we can sub with Vital Wheat gluten and it does the same job.
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Old CooT
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PostPosted: Fri Aug 18, 2006 7:06 am    Post subject: Reply with quote

Cwl

here's a link to Community coffee,
the coffee and chicory is the "New Orleans Blend" with the yellow cap.

not many companies make a good chicory coffee, even here in Louisiana,

Union coffee, CDM and French Market are the better ones ,. in that order. They are local and next trip to the supermarket, I'll check n see if they make a instant.

Any chicory coffee you have left over, you can always have some cafe au lait with some beignets,

http://www.communitycoffee.com/ccc/Catalog_CS/coffee-aisle/Instant-Coffee/everyday-premium-coffees/
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Fri Aug 18, 2006 2:28 pm    Post subject: Reply with quote

Cwl, you're most welcome Smile Love those fluffy coffee buns of yours Wink
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cwl
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PostPosted: Sat Aug 19, 2006 2:11 am    Post subject: Reply with quote

Thanks Angie. :lol: Next time I might try it with pandan paste. Just love that recipe of yours!!

Thanks for the link, Old Coot. Ya, all those coffee brands not available where I'm at, Kansas :( In fact, i had been searching for Golden Syrup and saw a few brands (like Steen) which are made in Louisiana but not avail here as well. Darn!
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Old CooT
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PostPosted: Sat Aug 19, 2006 3:18 am    Post subject: Reply with quote

cwl wrote:
Thanks Angie. :lol: Next time I might try it with pandan paste. Just love that recipe of yours!!

Thanks for the link, Old Coot. Ya, all those coffee brands not available where I'm at, Kansas :( In fact, i had been searching for Golden Syrup and saw a few brands (like Steen) which are made in Louisiana but not avail here as well. Darn!


Like community coffee, you can order Steen's syrup online, I use Steen's molassas in my breadmaker...

http://www.steensyrup.com/Merchant2/products.html
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bernice
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Joined: 22 Sep 2006
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PostPosted: Tue Oct 24, 2006 9:29 pm    Post subject: Reply with quote

coxiella, i jus make this today! yummy as not too strong coffee smell for mine. btw i used plain flour to make it.

got a few qns:
1. is it i used plain flour, found that the texture a bit moist.
2. a bit hard after cool down for 3hrs and above, did i overbake it as the crust is hard.
3. i using my hand to knead the dough, i knead until it is smooth but how to see whether is elastic?

thanks in advance.
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Oct 24, 2006 10:20 pm    Post subject: Reply with quote

bernice wrote:
coxiella, i jus make this today! yummy as not too strong coffee smell for mine. btw i used plain flour to make it.

got a few qns:
1. is it i used plain flour, found that the texture a bit moist.
2. a bit hard after cool down for 3hrs and above, did i overbake it as the crust is hard.
3. i using my hand to knead the dough, i knead until it is smooth but how to see whether is elastic?

thanks in advance.


Hello Bernice, thanks for trying out this recipe Smile To answer your questions:

1) If you use plain flour for this, the dough wil be more moist as plain flour abosrbs less water than bread flour.

2) Overbaking could be a reason for the hard crust. If you brush butter on the top, it would help to soften it. The hard bread after cooling could be due to the plain flour used. Bread flour usually make lighter breads becuase it forms more glutens and hence a less dense/hard bread.

Also, be sure to cover your dough while it's proofing, otherwise it will dry out, resulting in a hard crust after baking.

3) For elasticity, I like to use this test:

Pinch off a small piece of dough. Holding opposite sides of the dough with your fingertips, slowly pull the dough abt 1-inch apart. The dough should form a thin membrane without breaking. I have found a pic below:

http://www.flickr.com/photos/kazakhan/104394989/

Hope the above helps Very Happy
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bernice
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PostPosted: Tue Oct 24, 2006 11:12 pm    Post subject: Reply with quote

thanks angie for the advice.

i think i need to work harder on my arm muscle, i still see the breaking one when kneading.

the pic is very useful! :lol:
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henny
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PostPosted: Sun Feb 22, 2009 9:44 pm    Post subject: Reply with quote

can i replace dry yeast with instant yeast?

thanks cheers
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chinadoll
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Joined: 29 Dec 2006
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Location: selangor, malaysia

PostPosted: Thu Feb 26, 2009 8:49 am    Post subject: Reply with quote

Don't see any problem in that. Most of the time, I use instant yeast granules.
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SGPmum
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PostPosted: Wed Sep 23, 2009 2:26 pm    Post subject: Reply with quote

thanks for sharing this recipe. I just used it with a breadmaker dough function and added choco chips in then end when shaping the dough into balls of rolls. Came out very yummy.

I substituted the cake flour with plain flour
and
since I didn't have bread improver, I replaced with more milk powder.

Final result was not as soft as your photo, but its still good. Especially with the Lindt chocolate that I had left over from Easter.

Definately a keep and will try again with cake flour.
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henny
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PostPosted: Mon Oct 05, 2009 4:45 pm    Post subject: Reply with quote

chinadoll wrote:
Don't see any problem in that. Most of the time, I use instant yeast granules.


How much instant yeast should be used for this recipe? cheers
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chinadoll
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PostPosted: Tue Nov 17, 2009 11:58 am    Post subject: Reply with quote

Sorry for taking such a long time to reply, henny. You can still use 7g of the instant yeast. I always try to cut down on the yeast as much as possible otherwise you ended up with a very yeasty smell on your bread. The trick is to have your dough as soft as you can handle it and make sure it is well proofed before baking. Soft dough = soft bread... got it? grin
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