PappaRoti bread (hand-kneaded dough)

Overview

For me, this bread carries a lot of happy memories; five years later, when I accidentally smelled this familiar and unique smell, scenes of happy scenes from the past emerged one after another. At that time, I decided that I must make this taste by myself. It is a unique taste from my college days!

Tags

• baking
• bread
• butter
• butter (softened at room temperature)
• cake flour
• egg
• high powder
• instant coffee powder
• milk powder
• raisins
• use salt
• yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare the dough ingredients: put sugar, milk powder and eggs on one side, salt on the other side, and water at the end

   

2. 2 After adding water, stir it into cotton wool, then wrap it in plastic wrap and put it in the refrigerator for 20 minutes (it can also be left at room temperature if the weather is cold)

   

3. 3 The dough after resting at low temperature is relatively moist, which is helpful for kneading

   

4. 4 After kneading the flour into a ball, start kneading the dough. Knead forward with one hand and lightly grasp the other end of the dough with the other hand. Pull back a little and knead forward. After kneading about 5 times, roll it back into a ball. Knead a few times before continuing.

   

5. 5 After kneading for 15 minutes, the dough no longer sticks to the board when lifted, but it is not very smooth and needs to be kneaded

   

6. 6 After continuing to knead for five minutes, round the dough to check the smoothness; if the surface is smooth, your hands are smooth, and the board is smooth, you can proceed to the next step

   

7. 7 Flatten the dough slightly, put butter in the middle, and seal

   

8. 8 Start kneading the dough. After 3 minutes, the butter is almost absorbed, but the dough has not yet re-formed into a ball. You need to continue kneading

   

9. 9 After the dough is re-formed, start to drop the dough. Pay attention to your gestures and straighten your fingers to increase the force-bearing area; grasp lightly to avoid using too much force and tearing the dough when you drop the dough

   

10. 10 The action of throwing and kneading should be combined; during the process of throwing, the dough will not stick to the board

    

11. 11 After 15 minutes, make the dough into a round shape and start to check the degree of film formation

    

12. 12 Cut out a small part, roll it into a round shape, and let it rest for about 20 seconds

    

13. 13 This is the film that was pulled out after 15 minutes. It’s not thin. It’s good enough for making sweet bread

    

14. 14 Knead and pound the dough for another 5 minutes, and the pulled out film will be much thinner

    

15. 15 Okay, this time you can collect the round dough and take it to ferment. Place in a clean, dry container, cover with plastic wrap/lid, and ferment for 1 hour. I used the oven to ferment, put water on the bottom layer, adjusted the temperature to 0 degrees, selected fermentation function, and set the time to 60 minutes

    

16. 16 Make the savory soufflé filling and prepare the ingredients

    

17. 17 Soak the raisins in warm water for 5 minutes; mix with other ingredients, mix well and refrigerate for later use

    

18. 18 Make coffee meringue and prepare the ingredients

    

19. 19 Mix all the materials; because there is no liquid such as water in the material, the instant coffee particles are difficult to dissolve, but stir evenly and let it sit. Stir again when you use it, and the small particles will basically dissolve

    

20. 20 After an hour, check the fermentation. If the volume has increased to 2-2.5 times the size of a cup, dip your fingers in some flour and poke a hole in the middle. If the hole has not shrunk or the dough has not collapsed

    

21. 21 Pour it out, round it out, and weigh it (I used two parts of the material, so it weighs 700g)

    

22. 22 I am used to roughly dividing the large dough into four equal parts, and then weighing them separately (one portion of the ingredients can make 6 loaves. I used two portions of the ingredients, so I have to divide them into 12 equal parts)

    

23. 23 After dividing the small dough, start rolling it into a round shape (use gestures to search for video reference of hand-kneading dough)

    

24. 24 After rounding, arrange them neatly, cover with plastic wrap and rest for 15 minutes; leave a gap, the dough will be larger after resting

    

25. 25 After resting, roll the dough into a small round and deflate the dough; in turn, use your hands to spread the dough to keep it small, round the filling and place it in the middle; place it in the palm of your hand and close it to shape; place the closed end downward on the board, gently rotate the dough with both hands, and at the same time, force the dough to the bottom to make the dough round and bulging, completing the second shaping

    

26. 26 After shaping, place on a baking sheet lined with tin foil, keep the distance apart, cover with plastic wrap, and ferment for the second time for 30 minutes; I fermented in the oven, put water on the bottom layer, adjusted the temperature to 0 degrees, selected fermentation function, and adjusted the time for 30 minutes

    

27. 27 After 30 minutes, fermentation is completed and the volume has doubled. Take it out and proceed to the next step

    

28. 28 Put the coffee meringue liquid into a piping bag (stir it evenly again first), use a small round nozzle; start squeezing from the top middle of the dough, and squeeze it from the inside out in circles until it covers 2/3 of the dough (you can preheat the oven at this time, 180°)

    

29. 29 The coffee puff pastry is finished and ready to bake

    

30. 30 Middle layer, heat up and down at 180° for 20 minutes. The coffee meringue liquid will melt when heated and slowly cover the entire dough; at this time, the whole room is filled with a strong aroma of coffee

    

31. 31 The puff pastry is dry and hard and ready to be baked

    

32. 32 It’s out of the oven and the aroma is fragrant! This bread must be eaten hot, otherwise the crust will become crispy and fall apart!

    

33. 33 The salty fillings and crispy pastry give you a special texture that you won’t forget once you bite into it!