Hello, everyone.
Welcome to Baker Chef by Apgar Malaysia.
My name is Angelo Banten, executive bakery chef.
And today I'll show you how to make software.
To make our soft roll, we have bread, flour, eggs, water, oil, sugar, yeast and salt.
So we're going to start mixing our software all over again first by placing our liquid ingredients inside
the ball, which shall be our water as well as our eggs.
And our oil, this recipe has a very low percentage of oil, so it's OK for us to add in the beginning
of mixing.
Our flour, sugar, yeast and salt.
And now we're going to place it onto the mixer with a hook attachment and begin mixing.
We're going to mix on speed one for about five minutes and speed two for another three to four minutes
or until we have a nice, smooth dough.
So we'll start our first been.
So now we can go to our second screen, so our dough is now finished mixing, we have a nice, smooth
dough.
Now we can put it into a bin for both fermentation, so our soft roll is finished mixing.
So now we're just going to spray a container with a little bit of oil.
We can remove our dough from the bowl.
We have a nice, smooth dough for soft roll.
I just going to give it a nice rounding.
I'm going to place into the bin cover and I'm going to leave it for proofing for 45 minutes at twenty
four to twenty six degrees Celsius.
Then I can shape so our software all has finished our bark fermentation.
Now we can go ahead and do the dividing and shaping.
So we'll put a little bit of flour gently, but the soft roll come out of our container.
Now we're going to divide into 50 gram portions.
So first I'll cut the dough into strips and then for these strips, I'll divide my 50 grams.
So once I have my 50 gram portions, I'll begin rounding them to make our roll.
I'm just going to tuck the corners in and then gently round with my hand.
I can feel the dough tightening up in my hand as I roll.
So once I feel just the optimum surface temperature, then I can stop the idea of actually rolling the
dough.
It's not like if we're just going to roll a ball of clay.
We're actually creating surface tension on the dough.
So what I'm pushing, I'm actually pushing tightening the top.
And then when I'm pulling, I'm actually pulling the tie in the top as well.
You'll feel the dough begin to become smooth inside your hand.
It's going to go from maybe lumpy to a little bit tight.
So very smooth, like a rubber ball.
When you feel this, then you're going to stop.
If you over tighten the dough like a rubber band being stretched too much, the gluten will tear and
then you're going to tear your roll.
So once our rolls are ready to go, we're just going to train them up.
Now I'm going to cover them with plastic just to make sure they don't dry out.
And I'm going to prove at twenty four to twenty six degrees Celsius for another 45 minutes to an hour
or until they've almost doubled in volume.
Then I can egg wash them and I'll be ready for baking.
So our software always finished the final fermentation.
We're now going to give it an egg wash and then we can cover with white sesame and then we're ready
to bake.
So we're just going to give a gentle egg wash when we egg wash, you want the egg wash to be thin and
cover all the way around our row.
So from top to bottom, you don't want to get just some part on the top and not egg wash the sides.
Otherwise, we're going to have a differential in color.
We're going to sprinkle some white sesame on top.
You don't have to put any topping on or you can put another topping if you like.
So now we're going to place our soft rolls in the oven.
We're going to bake one hundred and seventy five degrees for about 15 minutes until we have a nice color.
So our soft roles are now ready to take out of the other.
So we have a nice color on the soft rolls as well as a nice oven spring.
Now we may see let them cool down before we're ready for serving.
Thank you for tuning in to bake with chef by Apgar Malaysia.
Happy baking.