Today, we will make delicious coffee buns with the Wiswell Lumi Oven. The Lumi Oven is a highly recommended oven for those who want to purchase a convection oven for mass production but are concerned about the price. In addition to the top and bottom heating elements, the Lumi oven has two convection fans at the back, and heating elements surround the convection fans. As the heating wire surrounding the convection fan heats up, powerful hot air creates heat circulation inside the large oven, producing uniform results even when multiple plates are placed. Put flour, sugar, salt, and yeast in a mixing bowl. Put the yeast, sugar, and salt separately so that they do not touch each other. Before starting mixing, mix roughly with a hook. Start mixing with a stand mixer at low speed. Add cold milk and cold eggs straight from the refrigerator. If you keep turning the dough with a stand mixer, the dough temperature will gradually increase due to frictional heat, so lower the dough temperature with cold liquid. Continue mixing at low speed until all the ingredients are mixed. Once everything is mixed, mix at medium speed until the surface is smooth. I mixed for about 5 minutes from the point where there was no powder using the 3rd of 7 speeds of a Wiswell stand mixer. Check the status by carefully looking at the dough texture on the screen rather than the absolute mixing time. The dough sticks to the edge of the bowl, but at some point, it stops sticking to the bowl and falls off smoothly, and the dough, which had a rough surface, becomes smoother as mixing continues. Because adding butter inhibits gluten formation, you need to mix thoroughly before adding the butter. The surface is not completely smooth, but it has become quite smooth. Now add room temperature butter and mix again on medium speed. I mixed for about 8 minutes using 4 of the 7 speeds of the Wiswell stand mixer. Because this machine has good power, the gluten is formed quickly. It's done now. I'll stop mixing and show you the texture of the dough. It's soft when you touch it and stretches like a baby's butt. When you do a windowpane test, the fingerprint doesn't appear very thin, but it stretches well like this. You don't have to develop the gluten 100%, but make sure it's at least 80%. Before putting the dough into the bowl, round the surface of the dough to make it round and smooth. Cover with plastic wrap and leave at 27-28 degrees Celcius for 1 hour to perform the bulk fermentation until the volume increases by about 2.5 times. Lumi Oven has a fermentation mode, so it is very convenient as it allows fermentation at a constant temperature when proofing bread. I also added a cup of warm water to increase humidity. The time it takes varies depending on the temperature of the space, so always check the status by the volume of the dough rather than absolute time! While fermentation is in progress, prepare butter to put in the bread. Cut the salted butter into 12 pieces of 8g each. If you don't have salted butter, you can mix 96g of unsalted butter with 3g of salt. Keep it cold in the refrigerator until just before use. Let's make coffee-flavored toppings to put on top. Add instant coffee to hot water and dissolve. Add coffee extract and mix. (You can omit it, it tastes better if you add it.) Let it cool to room temperature for a while so you can add it to the butter side later. Lightly beat soft butter at room temperature. At this time, the butter should be soft like mayonnaise, not too cold or hard. Add sugar and mix. Mix lightly until the color becomes slightly lighter. Add room-temperature eggs in several batches and mix well. Sift in the flour and mix. Lastly, add the cooled coffee mixture and mix. The finished dough is so thin that it can be easily piped with a piping bag. Put it in a piping bag fitted with a round tip (No. 801) and leave it for a while before using. This is a dough that has completed the bulk fermentation. When you poke the center with a flour-covered finger, the hole you poked does not shrink and stays the same. If the hole shrinks, please ferment a little more. Transfer the dough to a work surface and gently press it with your hands to release gas. Cut the dough lengthwise to make it easier to divide. Using a scraper, divide the dough into 12 pieces of 65-70g each. Place the divided dough with the smooth side on the outside, then roll it to make the surface smooth and round. It feels like stretching the dough on the outer surface with tension and putting it inside (towards the bottom). You can roll it on the work surface or in the palm of your hand. Cover with plastic wrap to prevent it from drying out and let rest for 15 minutes. (Bench time) (15 minutes later) Start forming in order from the dough that was first rolled. Press the dough flat. If the dough sticks to the work surface, use additional flour appropriately. Place the divided butter in the center and enclose it well. If you don't close them tightly, the butter will easily leak out, so enclose it very thoroughly. Roll it one last time to make it as round and as pretty as possible. Please place the dough at intervals. Cover with plastic wrap to prevent the surface from drying out, and ferment at 27-28 degrees Celcius for about 40 minutes. Don't proof in a too hot place or the butter in the dough may melt and leak out. I proofed it by setting it to 28 degrees Celcius and 40 minutes using the LumiOven fermentation mode. (After 40 minutes) Take out the dough for a while and leave it to rise at room temperature, and sufficiently preheat the oven to 20 to 30 degrees Celcius higher than the actual baking temperature for at least 20 minutes. I'm going to bake it at 180 degrees Celcius, so I'll preheat it at 200 degrees Celcius for 20 minutes. While preheating for 20 minutes, leave the dough at room temperature to allow fermentation to proceed. This is dough that has completed the final proofing. The dough should be puffy enough and doesn't spring back to leave marks when pressed with your hand. If the marks come back quickly, ferment a little more. Pipe the prepared coffee topping onto the top of the bread dough. It will all melt in the oven anyway, so the shape doesn’t matter as long as you put it in the right amount! Since it is a tall bread, place it in the 1st and 3rd racks or the 2nd and 4th racks to leave space between the pans. When baking two or more pans at once, be sure to bake them in hot air convection mode, and if you rotate the pans once halfway through, they will bake more evenly. Move the baked bread to a cooling rack while it is hot to prevent the bottom from getting soggy. After use, the Lumi Oven can be cleaned neatly as the internal rack and bottom stand can be removed. Rotiboy buns taste best when they are slightly warm, right? Haha, look at the crispy exterior. I'll split it before it cools down. It has a salted butter cave. I made the recipe myself, but it has a perfect balance of sweet and salty flavor. haha It tastes just like the Roti Boy I used to eat a long time ago. Using the Lumi Oven, which can mass-produce all at once, 12 buns were made in no time. Whether it's bread or pastry, the final result comes out just the way I want it to, so the more I use it, the more I like it. Make it delicious and enjoy! :)
