Jam Fantans

As soon as I saw these lovely fans I knew what to bake for our friend. We love visiting local markets to buy our vegetables and herbs. In our surroundings there are several 'once-a-week' markets. Every Tuesday there is a market near a friend's house, he lives 20 km from our house. Every Wednesday we go to a morning-market 35 km from our house.

At the Tuesday market many people from the hill tribes: Akha, Lahu, Lisu, Karen Longneck and also local Thai people come for their weekly shopping. Our friend is married with a Karen woman and they live in a very small village of only 10 houses.

When we have our weekly vegetables from the market we visit to our friend for a nice breakfast and talk. Normally we buy local Thai treats for breakfast, but this time I brought the Jam Fantans. I baked 3 with marmalade and 3 with homemade lychee jam. Our friend had some Canadian Gouda cheese. When we went home, the breakfast table was empty.

Elle of Feeding my Enthusiasms is kitchen of the first month of 2013 for the Bread Baking Babes. She came up with great fantans for us.

I use my sourdough whenever I can, but this time I didn’t read the whole recipe and used yeast instead.

Specifics
Name                                       Jam Fantans
Yields                                       6 fantans
Dough temp.                             28°C- 30°C
Mixing                                      10 minutes
Fermentation                            60 minutes
Shape                                      36 squares
Proof at roomtemp.                  60 minutes
Bake 230°C dropping 190°C        20 - 25 minutes

This is what I used:
Bakers formula                      %          grams
Flour                                        100       380

Water                                       60        500
Salt                                          1.8       7

Dough
3 hours earlier:

Unbleached all purpose flour                   70
water                                                   115
1 tsp dry yeast

Unbleached all purpose flour                  240
whole wheat flour                                 70
salt                                                       7
freshly grated nutmeg                          pinch
homemade yogurt 2 TBsp of water         115
ginger syrup                                         39
butter                                                  58
egg, lightly whisked                            half
vanilla extract                                     0.5 teaspoon

Marmalade and lychee jam
melted butter to brush on

This is what I did:

3 hours earlier: Mix 70 g bread flour,115 ml lukewarm water and yeast in a bowl and let stand for about 3 hours.

The dough: Place yogurt, butter and ginger syrup in a small sauce pan on low heat until the butter has melted, set aside to cool.

Sieve 70 g of flour, the whole wheat flour, salt and nutmeg over the yeast mixture. Add the yoghurt mix knead with a dough hook. Add enough flour (in parts) to make a smooth and silky dough. This can take about 10 minutes.

Bulk Fermentation: transfer the dough to a slightly oiled container, cover and leave for 60 minutes. 

Shaping: Oil your work surface. Punch down the dough and roll it into a 30.5×30.5 cm square. You may have to roll slightly larger, and then trim the ends to even out the square. Brush the dough with melted butter. Spread half with marmalade and the other half with lychee jam on the square.

Cut into 36 equal squares and stack the squares on top of each other. You start with a plain square and end with one. This way there’s no marmalade on the muffin cup. Place each stack into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or lychee jam in between.

Proofing: I proofed the loaf for 60 minutes, until they doubled in size.

Pre heating: I pre heated the oven to 230°C and drop the temperature to 190°C.
  
Preparing and Baking: Bake them for 20 – 25 minutes. In my oven it’s very difficult to get an exact temperature so I tried to reach this temperature and baked them until they were nicely brown.

Cooling: Let the fans cool completely, about 20 minutes, on a wire rack.

I send this to Elle of Feeding my Enthusiasms, Susan’s YeastSpotting and to Roxana's Bake Your Own Bread