Ay Papi Issue 1 Tempt Me Not.21
Verona Garrott
If they do not fully proof to the right size whilst in the fridge, simply take them out in the morning and let them continue to proof until they are at the desired size. Top them with the coffee crust batter and bake them off as per normal.
But whichever option you may decide on, I do not advise baking these in advance. As with all breads, they are best eaten fresh. Whilst these may still taste good reheated, nothing compares to having them warm and freshly baked especially without any additive present in the bread.
I know that the Tang Zhong and Yudane methods are both famous techniques that have gained popularity over the recent years. And whilst they may work with allowing the dough to stay moist for a longer period, it is important to understand why.
To answer that questions we will need to talk briefly about what these are. Essentially Tang Zhong is the method of cooking flour with a higher quantity of water until a thick paste/roux forms. Yudane is the addition of hot water to flour in an approximately 1:1 ratio until a thick paste forms.
What happens when heat is applied is that this extends the ability of the amount of water the flour will be able to absorb. This means you are able to incorporate more water into your dough through the paste as the flour is able to absorb more water under heat.
What Tang Zhong and Yudane is great for is for adding moisture and softness. So the next time you decided to make bread, maybe have a play around with what you are after in your final product and adjust accordingly.
There are a few ways to increase extensibility, one is through moisture. A wetter dough will have the ability to stretch more without tearing as compared to a drier dough. If you had gone through the phase of sourdough bread making you will know what I mean with higher hydration doughs and those pockets of air.
I used all purpose flour in one of my tests to see if I could get a softer result, and whilst it was soft, it was too soft. The bread lacked structure and started collapse post bake after it cooled. Too much air trapped, without the ability to sustain those pockets of air with a good gluten net is also an issue. I used T55 flour in this particular recipe which is a bread flour, but any brand will work fine.
You might ask if perhaps you could leave out the milk powder, and unfortunately not. Leaving it out will result in a change in the texture and flavour of the final dough and using milk or cream as a substitute will also affect the final result.
As mentioned above, this dough is a rather sticky and soft dough which might tempt you to add flour when working with the dough. Depending on how humid your climate is, you may add a touch a flour. But the key with this dough is to work with it without adding flour as you want the dough to retain as much moisture as possible.
The butter gets wrapped in dough and the seams are closed. You then ensure the seam is facing upwards before wrapping the that with another piece of dough, this time round, because the wrapping goes on top of the closed seam, the final seam of the second dough is at the bottom thus trapping the butter within the dough and reducing the chance of leakage.
And as with everything, because you can actually taste the butter in the bread once baked, I strongly recommend using good quality salted cultured butter, the type that you would love to spread on your bread. The flavour that the cultured butter imparts just adds another dimension to the buns.
And if you like a stronger coffee flavour, you can increase the quantity of coffee power that you use but I recommend starting with what is suggested in the recipe as whilst a strong coffee flavour sounds lovely, it can get overwhelming and be too strong (I tried it and preferred the dialed back version as seen in the recipe provided).
I know it sounds complex but it is rather simple, we just need to preheat the oven at 180C with the rack placed on the top thirds of the oven. Drop the temp to 140C when the buns go in, and then turn on the grill function in the last 2-3 mins.
But for longer storage, freeze the buns and reheat them in the oven for 6-8mins at 180C. If you store the buns in a ziplock bag or airtight bag, the moisture will be trapped in the buns and will make the crust soggy. You can reheat it again to crisp them up if that happens.
To make the bread dough, place all the ingredients minus the butter into the bowl of a stand mixer with a dough hook or beater attachment.
*If you are kneading this by hand, this would be a really tricky dough as it is really soft and sticky so I advice not doing it by hand unless you are experienced with working with such doughs.
Knead on medium for 8-10 minutes until the dough has some strength and elasticity to it, add the butter and continue to knead for another 5 minutes or until you are able to stretch the dough to pass the window plane test and is able to stretch to a really thin membrane when softly tugged like shown in the video. Each machine is different and the timing will vary so please go by consistency.
Wrap the 2/3 dough(B) over the seam of the butter dough(A) (imagine encasing the dough so it reduces the chances of the butter leaking) and seal it up. What you should have now is the seam of the butter dough(A) should be facing up whilst the seam of the large encasing dough(B) faces down. (Please refer to the video for a visual reference)
Cover and let proof for 1-1.5hrs or until more than double in size (I shared a visual reference in the video). The proofed dough should be really pillowy and look really soft. (I proof my dough in this second around at around 28C when possible)
22/12/21: Post update: If you are living in a humid country, hold back on 10-15g of water and add a little at a time towards the end if your dough is a little try to ensure your dough is not too wet.
Thank you so much for this delicious recipe! It blew another one I tried before out of the water easily. My only issues are that the crust never developed that crunch and the buns shrunk a bit! Do you think it needed more broiling time?
The differential diagnosis for febrile patients with a rash is extensive. Diseases that present with fever and rash are usually classified according to the morphology of the primary lesion. Rashes can be categorized as maculopapular (centrally and peripherally distributed), petechial, diffusely erythematous with desquamation, vesiculobullouspustular and nodular. Potential causes include viruses, bacteria, spirochetes, rickettsiae, medications and rheumatologic diseases. A thorough history and a careful physical examination are essential to making a correct diagnosis. Although laboratory studies can be useful in confirming the diagnosis, test results often are not available immediately. Because the severity of these illnesses can vary from minor (roseola) to life-threatening (meningococcemia), the family physician must make prompt management decisions regarding empiric therapy. Hospitalization, isolation and antimicrobial therapy often must be considered when a patient presents with fever and a rash.
A basic understanding of the various types of rashes is essential in making an accurate assessment and determining the severity and acuteness of the patient's illness. Brief descriptions of common primary skin lesions are presented in Table 1.1,6
In addition to evaluating the patient's vital signs and general appearance, the physician should look for the following: signs of toxicity, adenopathy, oral, genital or conjunctival lesions, hepatosplenomegaly, evidence of excoriations or tenderness, and signs of nuchal rigidity or neurologic dysfunction.2,4
Laboratory data are not usually available during the initial evaluation. The complete blood count with differential, an erythrocyte sedimentation rate, a chemistry panel, liver function tests, and blood and urine cultures may prove useful in identifying organisms or disease processes.1
Aspirates, scrapings and pustular fluid may be obtained for Gram staining and culture. When a herpes simplex virus infection is suspected, a Tzanck test may be performed by unroofing a lesion and taking a scraping of the lesion base. Biopsy samples should be obtained from nonhealing or persistent purpuric lesions. Biopsy of inflammatory dermal nodules and ulcers should also be considered.1
Specific diagnoses that may be confirmed histologically include Rocky Mountain spotted fever, herpetic infections, systemic lupus erythematosus, erythema multiforme, allergic vasculitis, secondary syphilis and deep fungal infections.1,6,7
Although serologic tests are not helpful in the acute setting, they can be used to confirm or support the diagnosis of conditions such as systemic lupus erythematosus, syphilis, rheumatoid arthritis and human immunodeficiency virus infection.1,6,7
Maculopapular eruptions are most frequently seen in viral illnesses (Figure 1) and immune-mediated syndromes. These eruptions can have many causes, including drug reactions and bacterial infections. Infectious exanthems are common and are defined as generalized cutaneous eruptions associated with a systemic infection. It is helpful to consider centrally and peripherally distributed eruptions separately because each type has its own differential diagnosis.2
Centrally distributed maculopapular eruptions are more common than peripheral eruptions.2 These eruptions include rashes that begin centrally, first affecting the head and neck, and then progress peripherally.
The exanthem of rubeola begins around the fourth febrile day, with discrete lesions that become confluent as they spread from the hairline downward, sparing the palms and soles. The exanthem typically lasts four to six days. The lesions fade gradually in order of appearance, leaving a residual yellow-tan coloration or faint desquamation. Rubeola is also distinguished by the presence of Koplik's spots in the oral mucosa.1,2
Roseola, or exanthema subitum, is caused by human herpesvirus 6. This disease occurs in children less than three years of age. As in fifth disease, the rash appears after the resolution of several days of high fever. The diffuse maculopapular eruption often spares the face and is of short duration, typically fading within three days.7,8
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