I'm going to make some sweetened hokkaido milk bread buns on the weekend for an afternoon tea event.
i'll be coating the rolls in some powdered icing sugar once cooled.
I was tossing up with the idea of putting some blood orange or other citrus in the dough recipe for a nice flavour but know that acid can have a negative effect on bread recipes.
Hokkaido milk buns have a very very tight crumb so you can tear it apart in sheets. its wonderfully velvety and smooth, needs to have an extremely strong window pane that you pretty much have to poke to get a hole in it.
Is it possible to incorporate citrus into a recipe like this or will the acidity be too detrimental? If it is possible, what is the best way and how much should I incorporate?
instead of powdered and sprinkle on sweetened egg glaze before baking. Then serve with a nice Lemon Curd to spread on the opened buns. I also might tie the rolls into knots. Just throwing ideas at you. :)
lets see... where are those knot tying instructions?
Easy to get lost and spend some time in this long post. A bunch of use were testing Stan and Norm's recipes for their book. Hard to believe it was 8 yrs ago!
http://www.thefreshloaf.com/node/18112/nybakersnorm039s-book-recipe-tests#comment-124471
how about adding some finely grated lemon or orange zest to the dough? Grate the unsprayed but washed peel only for the outside skin and avoid the whiter pith under it (bitter.) Why avoid acid? It is often used as a dough improver.
in that thread, but the book seems to be out of print. (sad)
You can use food grade sometimes called therapeutic grade, essential oil to get the flavor without the acidity. A little (like a drop or two) goes a long way. I've tried this with rosemary it worked out great.
Citrus zest us a common ingredient in enriched breads from Italy. I have not found it to affect the dough texture. I use a microplane grater and take only the colored part. For amount, I would start with the zest of 1 lemon or orange for 500 grams of flour. This is fairly subtle.
I also use orange blossom water in enriched breads and I think it is about 1 Tbs for 500 g. That is more noticeable. Also there are different types of orange blossom water. The one I use is mainly water no other solvent.