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Site Layout: S6. DespairandHope Browser: Neutral Resolution: 1024 x 768 Profile Hello! This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Leave a tag for any comments or questions with your name and I'll get back to you shortly. Chef Talk Fellow Chefs Amirah Angeline Atiqah Fadhilah Hamad Hisham Iva Jesscy Lydia Ms Azlina Nurul Raudhah Renuga Shahidah Shahirah Shin Yee Shi Ping Zarifah Archives
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Okay. So today, I shall reveal the outcome of my baking. I will also do a sensory comparison between the use of plain white flour and wholemeal flour in making this Plain Bun.
Here is a closer look at the two.
Wholemeal Flour  Sensory Comparison Plain Flour Appearance: It has an off-white to yellow colour. On the surface, a little browning is seen. The browning is also spreaded unevenly. Browning is the cause of caramelisation of the sugars. Aroma : It has a buttery smell and strong vanilla essence smell coming from the vanilla essence that was added. Flavour : It has a very buttery taste due to the added butter. It is also sweet because sugar was added. A hint of vanilla can also be tasted. Texture : It has a rough and uneven surface. It is quite hard as well. It turned out to be more biscuit-like then bun-like. In terms of mouthfeel, there is little crumbling. It is quite hard to be a bun. There is also very tiny air cells, spreaded evenly. Wholemeal Flour Appearance: It is brown in colour because of the wholemeal flour and also caramalisation that occurred. It also has a very flat surface. Aroma : There is a very strong vanilla smell coming from the vanilla essence. The sweet smell of caramalised sugar is also present. Flavour : It has a very buttery taste due to the added butter. It is also sweet because sugar was added. A hint of vanilla can also be tasted. ( Just like the one using Plain Flour) Texture : It dents easily when pressed. Also, the surface would break even with a slight puncture. The texture is rough because of the grains from the wholemeal flour. In terms of mouthfeel, it is very crunchy because the bran and germ is included in the wholemeal flour. It crumbles very easily as well because of the grains.* There is also large, random air cells all around. *It is crumbly because of the germ and bran present in the wholemeal flour which would hinder the development of gluten networks as compared to plain white flour. Text above was deciphered from http://www.practicallyedible.com/edible.nsf/pages/flour Hello again, today, I am going to share with you the procedures on how to make the Plain Bun. There will be pictures to guide you along and help you better understand the procedures. Ingredients. From top left: Milk, Salt, Baking Powder, Vanilla Essence, Eggs, Butter, Plain Flour, Wholemeal Flour, Caster Sugar.  Grease the patty tins. You may use oil sprays as seen below or just spread the tins with butter or any other fat. Alternatively, you could also use paper cases.  Sift flour, salt and baking powder. All the ingredients have been mixed together prior to sifting.
Rub the fat with the fingertips into the flour until the mixture resembles breadcrumbs. The first picture shows what it looks like before rubbing in the fat.
Pour in the beatern egg, milk and vanilla essence and stir to a dropping consistency. All the ingredients have been mixed in together prior to pouring.
Fill the mixture into patty tins (3/4 full) and bake in a preheated oven of temperature 200 degrees celsius for 5 minutes and then lower the temperature to 190 degrees celsius for another 15 minutes.
Look out for the next post where I reveal the outcome of it all. Plus, I'll also show what it looks like using wholemeal flour and something else. Hehe.  Photo credits to http://www.flickr.com/photos/ecstaticist/2424975512/.Plain Buns I went though alot of recipes of different plain buns and I have come to the conclusion that it is basically a bun which you can practically eat with anything, be it as a side dish of a steak meal or a dessert. Some buns even have fillings in them such as BBQ meat fillings or even red bean paste to be eaten as a light meal. Also, most of the recipes I came across has the basic essential ingredients such as flour, milk and egg. Thus, it is a very versatile recipe that can have many variations to it. A relative to the plain bun is a damper. Damper is a traditional Australian soda bread prepared by swagmen, drovers and other travelers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish. It is often eaten with cooked meat or golden syrup. I was lucky enough to get to learn how to make the damper first hand and it only requires flour, milk and a little water to make it.   I ofcourse ate it with golden syrup. No way was I eating it with kangaroo meat!Photos credits to my school's Aussie trip 2006. (Rubbing-in Method) Ingredients: 100g Plain Flour 1/2 teaspoon Baking Powder Pinch of salt 50g fat 50g sugar 1/2 to 3/4 egg: 2 tablespoons (1/2 egg + milk) 1/2 teaspoon vanilla essence Methods: 1. Grease a patty tin or use paper cases for these cakes. 2. Sift the flour, salt and baking powder into a big bowl. 3. Rub the fat with fingertips into the flour until the mixture resembles breadcrumbs. 4. Pour in the beaten egg, milk and vanilla essence and stir to a dropping consistency. 5. Fill the mixture into the patty tins or paper cases (3/4 full) and bake in a preheated oven of temperature 200 deg C for 5 minutes and then lower the heat to 190 deg C for another 15 minutes. |
