Cream Cheese Flowered Bread

If not mistaken, this recipe was baked in 2009 that was long long time ago. I miss the flower shape which I learned from 孟老师的100道面包. I named this recipe as Twisted cheese bread on my previous post.

This time I use my most fuss free dough recipe 65度汤种面包 but still follow the flower shaping of 孟老师. Beside the ugly shaping, the bread texture is cottony soft and fluffy. The cream cheese fillings has light sweetness that goes so well with the fluffy texture.

For the dough:

210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter

For the cream cheese fillings:

150g cream cheese / 2 tablespoon caster sugar / 1/2 tsp lemon juice / 10g biscuit crumbs / 10g almond flakes

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left like a smooth baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.

Put all the dough ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

While waiting for the dough, mix all theq cream cheese fillings until it become a smooth paste.

Divide the dough into 2 portions and round them into small balls. Let them rest for 10 minutes.

Flatten the dough to a round disc and spread the filling at the center. Roll the doughs into round shape.

Use a rolling pin and gentle roll the dough out to a flat disc. Use a scissor to cut 2 inches at the edges for 12 petals. Twist in two petals face to face and you will get six pairs of petals. Let it proof for 40 minutes.

Egg wash the doughs and sprinkle over the almond flakes on the center of the flower shape doughs. Bake at 180'C preheated oven for 15 minutes until golden brown.

Bread Corner | HT | 10:37 PM No comments Read More

Mexican Bun

I still prefer my comfort recipe of 65C 度汤种面包 all this while or may be I am too lazy to try out others good recipe out there.  I was using another dough recipe on my coffee bun which is also same as Mexican bun but actually I found this water roux dough recipe is much suitable to go along with the buttery fillings and toppings. The dough hold its shape nicely and the soft texture is a winner.

The toppings turns sticky on the next day so I toast it in the oven at 190 C preheated oven for 6 minutes and it turn back to its crispness.

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.

Recipe for the 8 buns:

210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter



For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar



For the topping:

50g butter

40g icing sugar

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water

pinch of cinnamon powder (optional)

50 plain flour

Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 8 portions and sit in the fridge until ready to use.

For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

Divide the dough into even size of 8 portions and shape it into smooth ball shape. Let is rest for 10 minutes.

Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. Let it proof for 40 minutes cover with cling wrap to avoid dryness.  

Pipe out the coffee toppings on each buns and bake at preheated oven for 15 minutes. 

Bread Corner | HT | 11:37 PM No comments Read More

Potato Bread

During the Easter I saw everyone was making hot cross bun and I was very much inspired by their good looking buns. So my hand started itchy for making some for myself. 

I have no time to go through any new recipes so I flipped through my old recipes which can be easy to make and produce soft texture.

This recipe I had chosen was a good choice as my boy and hubby love soft bun, it even stay soft until the 3rd day. Guess what, it can bit the tesco potato bun really.

After I made the hot cross buns, I was so encouraging to make another one but in loaf version. The texture is equally soft, my boy can just eat as it is without any jam.

There are a little difference of making this recipe into buns and in loaf. For buns, it can be simply rolled into balls whereas loaf version need to be rolled up in different shape and place in a bread tin to rise up before bake. I cover the bread tin with a lid to produce a square shape of bread toast. Another reason I cover it with lid is to get a compact texture result, just like massimo bread or even better because no bread improver or softener added. The potatoes help the dough produce soft fluffy texture.  To be frank, the dough is not easy to handle, it is quite sticky though. As for me, I oiled my hand to roll up in ball shape but for loaf version,  it would be better to floured your hand in shaping the dough.

Although this is a repeated recipe in my blog but I still like to share again as it is so good to share and also like to jot down here as my diary for reminding myself this good recipe can be used again and again no matter make them into any version either savory or sweet buns or big loaf of bread.



Recipe (makes 16 buns or one loaf):

(A)

220g bread flour

80g plain flour

30g caster sugar

1/2 teaspoon salt

140g cold water

4g yeast (1 teaspoon)

60g mashed potato

2 egg yolk



(B)

30g butter



(C)

40g butter (soften)

25g sugar powder

15g Plain flour



Mix ingredients (A) with a dough hook mixer at low speed follow by the mashed potato. Turn to medium speed continue kneading until it become a smooth dough. Add in the (B) unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. (the dough will slightly wet, I oiled my hand then...) place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes. For bread machine, I suggest to give extra 10 minutes in the kneading process.



To produce a loaf of bread:



Oil the hand a little, divide the dough into 3 equal pieces and roll to form 'ball' shapes. Cover with cling wrap and let it rest for 10 minutes.



Flatten each dough and roll out into a longish shape with a rolling pin (you may need a floured surface and floured rolling pin and a floured pair of hand at this stage). Roll up the dough like a swiss-roll. Put vertical shape and roll it out into longish shape then roll up again. Continue with the other two dough then place in the bread tin to rise for 30 minutes. Cover with lid to produce compact texture.



Bake at 210C preheated oven for 35 - 40 minutes.



For buns:



Divide the dough into 16 portions and with oiled  hand round them into small balls. Let them rest for 10 minutes. Mix up all ingredients (C) and put in a piping bag. Let the dough rest for another 25 minutes.



Egg wash the dough and squeeze the mixtutre on top of each buns. Bake  at 190'c preheated oven for 25 minutes until golden brown. Enjoy!

Bread Corner | HT | 11:45 PM No comments Read More

Fougasse 叶形烤饼

It has been quite a long time I didn't touch my mixer and oven. I do miss them and my hand do itchy but just can't help myself to get some energy to start with anything. Today, I feel a bit of strength to get into the kitchen. So, I decide to make something for breakfast and something savory that can suit my appetite. I flipped through 孟老师的100道面包 for reference and realized there is a Fougasse recipe which I haven't try before. As it's quite simple and I've all the ingredients on hand, without thinking much I quickly tuck into the kitchen and start making it.

Other than the herbs toppings recommended from the recipe, I would like to add some filling into the dough to make it much flavorful and tastier which is some fried back bacon, caramelized onion and cheddar cheese. I must say the result is so excellent! It taste really fantastic with the fragrant of herbs toppings. The crust is crisp and the fillings of back bacon, cheese and onion is a winner! This Fougasse do not need any companion as it taste good as it is. But it would be great to serve with soup, dippings or even half boil eggs for breakfast too. I will definitely bake this again. Very satisfy!

(A) 200g Bread flour / 50g plain flour / 10g caster sugar / 1/2 teaspoon salt / 1/2 teaspoon instant yeast / 150g water / 10g unsalted butter

(B) 1 red onion (finely chopped and stir fry with some salt until soften) / 2 slices back bacon (finely chopped and stir fry until crisp and golden) / 100g cheddar cheese (diced in small cubes about 1 cm)

(C) 1/4 teaspoon ground black pepper / 1/4 teaspoon sea salt / 1/2 teaspoon dried thyme leaves / 1/2 dried basil leaves / 2 tablespoon extra virgin olive oil

1. Mix ingredients (A) except butter with a dough hook until everything form into a dough. Add in the butter and continue the kneading process until a smooth dough.


2. Let it proof for 60 minutes while you prepare ingredients (B) and (C). Fry the onion until soften and the bacon until crisp and golden brown then set aside to cool. Cut the cheddar cheese in small cubes about 1cm. Mix all the prepared ingredients (B) together and divide into 7 portions. Mix ingredients (C) in another small bowl except the extra virgin olive oil.


3. Divide the dough into seven portions and fill each dough with mixture (B) and shape them into small ball. Let them rest for 10 minutes.


4. Roll out each doughs into an oval shape and cut a few strips on the flatten doughs. Brush the dough with the extra virgin olive oil and sprinkle over some ingredient (C).


5. Proof for about 20 minutes and bake at 200C preheated oven for about 15 to 20 minutes. Enjoy!

PS: The crust of Fougasse will turn soft the next day. To get a crusty crust, reheat it in the oven at about 150C for less than 5 minutes.

Bread Corner | HT | 12:26 AM No comments Read More

Milky Square Loaf

I've received quite a few comments from previous bread post recently. Many of them having some problems just like I do, either the dough couldn't rise to the perfect square or the texture was not right etc. I must said I'm not a perfect baker and sometimes I do have problems with my dough too especially my first year of learning bread making, it's really a struggling. I think the problems could be the room temperature, humidity, yeast and all other ingredients that cause a failure. However, we all learn from mistakes. The more you practice and the more you could figure out the solution. I've been long time didn't bake a square loaf because I was crazy about the wholesome blacky bread recently, the texture and taste is just so good for me. This milky wholemeal bread is the one I did it quite often at my earlier bread learning journey and it become my almost daily bread. As some of the bloggers had problem making it, so I decided to give this a try again since I quite miss it too! 

I'm quite happy with the result this time, it's a square loaf and the texture is soft and light. I hope people who face the failure please don't be dishearten and give up. Do it again until you get it. I'll not shame to tell you that I've feed the bin with my failure doughs many times which I couldn't remember how many. Again, thanks for everyone dropping at my blog for leaving your words! Let's face the problem and solve it. You'll get a right bread soon!

Recipe for the bread:

Bread flour 270g

Wholemeal flour 30g

Yeast 3g (this time I used 4g for a square loaf)

Sugar 6g

Salt 5g

Cold milk 240g

Unsalted butter 12g

Method:

1. Mix all the dry ingredients in a kneading bowl with 240ml cool milk except butter. Knead until everything combine.


2. Gradually add in the butter continue the kneading process until it become smooth and elastic. (the dough might have a bit wet but not sticky, you might need longer time to knead it)


3. Shape it into a smooth round dough, cover with cling film and let it rest for 80 minutes. (This time I proof for 60 minutes)


4. Divide the dough into 3 equal pieces and roll to form 'ball' shapes.


5. Flatten each dough and roll out into a longish shape. Roll up the dough like a swiss-roll. Place the rolled doughs on a baking pan proof for 60 minute. (I forgot to set the time, and almost proof until 95% full of the tin about 80 minutes)


6. Bake approximately 25 minutes or until golden brown at 190'C preheated oven. (For a square loaf I baked at 200C about 35 minutes)

Bread Corner | HT | 7:59 PM No comments Read More

Wholesome Blacky Bread

What is in your mind when you look at this bread? Yes, healthy and...... must be a solid or hard texture bread, right? At first, I thought it is but I don't care as I was thinking to get all the goodness for my body. 

Somehow the outcome surprising me with a very soft texture like those milky bread and it stay soft until the third day. I deeply falling in love with this recipe because its wholesomeness and softness had encouraged me  to bake this more often. 

The bread consists of whole wheat flour,  黑八珍 and some walnuts. I use to drink this 黑八珍 for breakfast that contains eight kind of goodness in it. There are 黑芝麻, 黑木耳, 黑米,黑豆,黑枣,黑麦,黑糖,灵芝. all blended into powder which can be easily melted in hot water for breakfast. All these are good for ladies if you know all the ingredients. The bread taste really good, not only the softness but the crunchiness of walnut and the taste of 黑八珍, fantastic!I think the dough can be baked in a loaf tin or make it into little buns, either use it for sandwich or any favorite spread or just eat as it is. I will add some dry fruits, sunflower and pumpkin seeds for my next baked. Anyone like healthy and soft texture bread, give this a try!

Recipe for a loaf of bread:  142g bread flour / 50g 黑八珍 / 40g whole wheat flour / 5g milk powder / 10g caster sugar / 3g salt / 5g yeast / 120g fresh milk / 48g water roux / 13g unsalted butter / 75g chopped walnut / some wheat bran for coating

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey.





Knead all the ingredients with a dough hook mixer except butter until the ingredients combine into  a dough. Add in butter and continue the kneading process until the dough no more sticking at the side of the mixing bowl. It should be smooth and elastic. Let it proof for 40 minutes in a clean bowl cover with cling wrap. Punch out the gas and shape into a ball shape to let it rest for 10 minutes. Flatten the dough with a rolling pin. Place the chopped walnuts around then roll up into a loaf shape.

Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface on the dough and run the damp surface with the wheat bran. Place on a baking tray and let the dough proof for 40 minutes.

Bake at 180C for  25 minutes.

Bread Corner | HT | 7:47 PM No comments Read More

Wholemeal Tortilla

I've got some leftover roast chicken drumsticks after a big meal with my buddy. What I normally do with the leftover chicken is to tear out the meat and store in the fridge for making sandwich on the next day. Guess what!? The meat normally taste better than the day it's roasted. This time I choose tortilla bread to sandwich the chicken rather than using normal bread or French loaf. I make this wholemeal tortilla before but haven't got a chance to take any pictures. It's great that I can share something here this time. It's not 100% whole wheat tortillas but still consists 25% of wheat flour. Well, I think it's still have a bit of goodness there. Whole wheat tortilla is not very soft kind, but definitely edible when you think of its goodness. I try to roll it as thinner as I could then trim off the edges which was terribly rolled by my lousy skills.

Other than making sandwich, I like to use the leftover tortilla to make tortilla chips. Simply cut them into rectangular shapes then brush some olive oil and topped with some shredded cheddar cheese or Parmesan cheese, toast them in the oven until they become harden and crispy. Either eat straight as a snack or go with some dipping. I made some pesto to go with it, simple and nice!

Tortilla Recipe 孟老师的100道面包

150g bread flour

50g whole wheat flour

1/2 teaspoon salt

1/8 teaspoon yeast

1/8 teaspoon baking powder

110g water

10g olive oil

1. Knead all the ingredient except olive oil. When the consistency appear crumbly start to add in olive oil. Continue the kneading process until it become a smooth dough.


2. Proof for 60 minutes at a cool dry place.


3. Divide the dough into 5 portion and roll them into round balls. Rest for about 10 minutes.


4. Roll out the dough into 20cm round disc and cook at a preheated frying pan without oil. The pan shouldn't be too hot, over cook will harden the tortilla.

Spinach, Walnut & Garlic Pesto:

In a food processor, combine 3/4 cup toasted walnut, 1 cup fresh baby spinach, 1/2 cup fresh wholemeal breadcrumbs, 2 tablespoon extra virgin olive oil, 3 cloves minced garlic, 2 teaspoon fresh lemon juice, salt and grounded black pepper

Bread Corner | HT | 5:54 AM No comments Read More

Peanut Butter Buns

I still feel that this water roux recipe is great! With the same recipe, it could makes different kind of sweet buns including this peanut butter buns. There turn out real soft! I used my homemade sugar free peanut butter so I find it not sweet enough. Please use a good peanut butter like the brand of PLANTERS (oh..I love it) or any organic 100% pure peanut butter for better texture.

Ingredients:
(A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast
(B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe)
(C) 22g butter
(D) some peanut butter and chopped peanut

Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.

How I made it:

1. Put all the ingredients (A) and (B) for kneading until it form a dough. Add the butter (C) little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A)(B) and (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.


2. Divide the dough into 9 portions. Round them into small balls and rest for 10 minutes.


3. Flatten the dough with your a rolling pin and roll it out in longish shape. Spread some peanut butter jam and use a sharp knife to cut 4 to 5 lines then twist it and tight them up. Place them into muffin cups and proof for 40 minutes.


4. Egg wash the top of the doughs and sprinkle some chopped peanuts.


5. Bake at a 180C preheated oven for 15 minutes. Enjoy!

Bread Corner | HT | 7:03 PM No comments Read More

Pork Floss Bun

I've seen many blogger make this roll up bun that looks really interesting and some of the bakery shops are selling it too! It's just happened that I've some left over pork floss, so why not give it a try from the recipe 65度汤肿面包.

The buns was topped with lots of sesame that taste really good. Not to forget the pork floss, it's absolutely a great combo with the mayo spreading on the buns. I find that rolling up the bun like a swiss roll makes it looks prettier and very appetizing!

Recipe for a roll makes 5 buns: 195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water dough / 45g unsalted butter

** some mayo, sesame and chopped spring onion

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. You will not use up all, measure 75g for the recipe.

How I make it:

1. Put all the dough ingredients together for kneading except butter until it become a dough. Add in butter and continue the kneading process until it become smooth and elastic and the dough no more sticky or sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.


2. Roll out the dough into a rectangular shape and place on a baking tray. Use a fork to poke some holes on the dough and let it proof for 15 minutes.
   
3. Egg wash the dough and sprinkle some sesame and chopped spring onion. Continue to proof for 15 minutes.


4. Bake at 180C for 15 minutes. Don't over cook it, otherwise the dough will become tough not soft.


5. Spread some mayo on the bread and top with the pork floss evenly. Roll it up like a swiss roll tightly. Cut out 5 portions and spread some mayo at both side of each bread. Coated the side with lots of pork floss. Enjoy!

Bread Corner | HT | 6:22 PM No comments Read More

Stollen

Last year, I made Panettone for X'mas but did not manage to try out any Stollen recipes. So, this year I got to try a Stollen recipe first before Panettone. It's something new to me and I think the texture is something like Panettone. Again, Stollen is also one of the bread that Italian will have during the X'mas but now everywhere having it for this lovely season.

I'm not sure why Stollen had its unique shape, anyway I just followed the recipe. The texture is soft on the day it's baked and taste quite good with some dried apricot, cranberries, raisin and the crunchy pecan had given it extra texture. Not to forget, my favorite ingredients "cinnamon" make this bread taste better. My hubby and I very much prefer Stollen and Panettone instead of Fruit Cake.

The bread wasn't that soft the next day. So, I tuck it back to the oven at 200C losely wrapped with aluminium foil to warm it back, then it's turn soft again and it's nice to serve warm I feel. My first experiment told me that I should make it again to give away as a gift very soon.

Recipe from 65度汤肿面包 (make two loafs)

(A) 270g bread flour / 30g plain flour / 1 tsp cinammon powder / 30g sugar / 3g salt / 6g yeast
(B) 135g milk / 30g beaten egg

(C) 90g unsalted butter

(D) 130g dried fruits (apricot, raisin, cranberries) / 50g pecan nuts (toasted and chopped)

1. With a dough hook mixer, mix ingredients (A) and (B) at low speed unitl a crumbly consistency.
2. Gradually add in the unsalted butter until everything combine. Change to a medium low speed continue the kneading process until it become smooth and elastic.
3. Add in ingredients (D) until everything stick with the dough. Take out the dough from the machine, add in any dried fruits or nuts that didn't stick to it. Make the dough into a smooth round shape and let it proof for 40 minutes in a clean bowl cover with cling wrap.
4. Divide the dough into two portions and shape them into smooth round dough. Let it rest for 15 minutes.
5. Roll out the dough to a flat round shape, fold 2/3 of the dough from left to right. Use a rolling pin press all the way down at the other 1/3 of the dough. So here you've got three paddle stollen.
6. Let the doughs sit at the baking tray proof for 40 minutes cover with cling wrap.
7. Bake at 180C for 30 minutes until golden brown. When the bread out from the oven, immediate brush some melted butter on the dough and sprinkle over lots of sugar powder.

Bread Corner | HT | 9:22 PM No comments Read More

Cinnamon Bread Pudding

I've some leftover cinnamon buns and I want to give it a twist to something else. Bread butter pudding is a very traditional English dessert that usually serve with a dollop of ice cream or custard.

I made this pudding for breakfast so we eat it without adding any toppings. The bread pudding is very tasty with the smell of cinnamon together with the raisin and walnut. I like the crusty texture on top and soft moisture texture at the bottom. It's simply the best!

How I made it:

Lightly grease an oven proof shallow dish and preheat the oven to 170C. Cut three cinnamon buns into chunky pieces and place on the dish. In a sauce pan, warm 150ml fresh milk and 150ml fresh cream (or you could use 99% fat free butter milk). Add 1 tablespoon of natural maple syrup or honey until well combine. In another bowl, lightly beat 1 egg and add in the warm mixture and whisk until well combine. Pour the mixture to the cinnamon buns and bake at 170C preheated oven for 20 minutes. Serve warm.

Bread Corner, Craving Corner | HT | 6:57 PM No comments Read More

Cinnamon Buns

The smell of cinnamon is really good, it goes very well with some desserts. One study found that the smell of cinnamon gives you a clear of mind. No wonder I always feel so good with the smell :) Cinnamon roll is one of the best breakfast and afternoon tea served with a cup of coffee... urhhhh... that's the most enjoyable yet relaxing moment.

I baked these cinnamon rolls into buns shape by baking it on a muffin pan. They looks like quite happy sitting on the muffin pan! Other than adding the raw sugar with cinnamon powder, I gave it some extra texture.

The buns was added with some honey toasted walnut and raisins soaked with rum. The texture is very nice with a bit of crunchy nuts and chewy raisins. Not to forget, the smell of cinnamon with the raw sugar is a winner!

Ingredients:

(A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast

(B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe)

(C) 22g butter

(D) 30g raw sugar / 1 tablespoon cinnamon powder / 40g raisin (soak with rum / 40g honey toasted walnuts

Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.

How I made it:

1. Put all the ingredients (A) and water roux that made with ingredients (B) for kneading until it form a dough. Add the butter little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A), (B) amd (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.


2. While waiting for the dough, prepare the fillings. Mix the raw sugar and cinnamon powder together untill well combine. Soak the raisin with some rum. Toast the walnut on a medium low heat of non stick pan for about 5 minutes then add the honey continue to toast it for another 5 minutes. After the walnut cool down, chopped it into small pieces.


3. Flatten the dough with your hand and roll it out in longish shape with a rolling pin about 25cm x 40cm. Brush some water on the surface of the dough then sprinkle over all the raw sugar cinnamon mixture evenly.


4. Sprinkle the chopped walnut on the dough. Drain the soak raisin and sprinkle on top of the dough as well.


5. Roll it up to a long sausage shape and seal it tightly. Lightly floured a sharp knife. Cut into 12 portions and place on a muffin pan lined with the casing.


6. Cover with a cling wrap and let it proof for 40 minutes.


7. Egg wash the dough before send them into the oven. Bake at a 180C preheated oven for 15 minutes. Enjoy!

Bread Corner | HT | 7:48 PM No comments Read More

Plain White Bread

Quite satisfiy with this shape of square white bread. With 90 minutes proofing sponge dough method of 孟老师的100道面包, I must say "worth it"! The crumb is soft but I've no idea how long it can stay soft as it's finished in two days.

Recipes: (A) 220g bread flour / 3g yeast / 130g water

(B) 60g bread flour / 15g sugar / 1/2 tsp salt / 10g milk /

powder / 40g water

(C) unsalted butter 15g

Method:

1. Knead ingredients (A) together until it's well combine and become a dough ball. Let it sit in a clean bowl cover with cling wrap proof for 90 minutes at room temperature.
2. Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
3. Continue to knead the dough until it's smooth and elastic. Proof for 60 minutes.
4. Divide the dough in to 3 portions and rest for 10 minutes.
5. Roll out each doughs into a longish shape and roll up like a swiss roll. Place the doughs in a grease bread tin cover with lid and proof for 50 - 60 minutes until the dough fill up 90% of the bread tin.
6. Bake at 200'C for 30 minutes. Remove the bread from the bread tin and cool on a wire rack. Enjoy!

Bread Corner | HT | 7:03 PM No comments Read More

Honey Coconut Buns

Here is a combination of two recipes from honey buns and coconut buns. At my first attempt on the honey bun, I felt the texture might goes well with coconut fillings so I've just got an experiments yesterday and it's really a good combination.

The texture better than the first coconut buns I've made months ago. I'll stick on this recipe next time. May be red bean paste will goes well with this bun too! My friends and family loves it. There is no reason for me to buy coconut buns from the bakery shop anymore :P


For the Coconut Filling:
1 tbsp cooking oil
60g raw sugar
100g coconut sugar (gula melaka)
100g coconut water
2 tbsp plain flour
4 tbsp water
300g shredded coconut




For the Honey Buns: (recipe fron HHB)
300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast
1 egg lightly beaten plus enough milk to make 200g
50g honey
30g unsalted butter

How I made it:

1. Heat the oil in a wok at low heat, add in raw sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn.
2. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Let it cool down on a plate before use.
3. For the honey bun, place all ingredients except butter in the dough hook mixer. Knead at low speed until everything come together. Add in the butter and let the machine continue to knead the dough at medium speed until smooth and elastic about 30 minutes.
4. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 minutes.
5. Divide the dough into 16 equal pieces of doughs and roll to form 'ball' shapes. Then, cover with cling film let it rest for 15 minutes.
6. Flatten each dough and wrap in the coconut filling and shape it into smooth round shape. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut.
7. Place the doughs on a baking tray with baking paper for 60 minute proofing. Bake approximately 20 minutes at 200'C preheated oven until nice and light golden brown.

Bread Corner | HT | 6:12 PM No comments Read More

Graham Whole Wheat Bread

This is one of my all time favorite bread. It's been long time didn't bake this loaf of bread as I was trying out many water roux recipes last month. I miss this whole wheat bread a lot.

Normally I'd use the Prima whole wheat flour for this recipe. However, it just happened that I've got this Bob's Red Mill graham whole wheat flour at cold storage, so I'd like to give it a try and hope the bread will turn out as nice as the prima whole wheat flour.

The result was good! As the graham whole wheat had a very fine texture, it make the bread softer and the wheat taste is just nice for me.I purposely let the dough rise without cover it with a lid so the top is slightly burnt but taste good!

Bread Corner | HT | 7:00 PM No comments Read More

Wheat Loaf

After explored some recipes of water roux dough, I'm quite miss the 孟老师的100道面包. So, I choose to make this wheat bread after flipped on the recipe book. I followed the recipe except adding ground almond into the dough. Anyway it still turn out quite nice. I think the Parmesan makes the bread very tasty which the bit of saltiness and the smell of wheat that is so nice to serve with a bowl of creamy soup or sandwich or even have it straight.

1. Mix all the ingredients except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough. Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. Place the dough into a big bowl and cover with cling wrap to proof for 80 minutes.


2. Divide the dough to 2 portions and round them into small balls. Let it rest for about 10 minutes. Roll out each doughs into a longish shape about 35cm and roll in into a sausage shape.


3. Cut 12 portions at each rolls but not cut through and pull each one of the cut dough to the left and another to the right alternately. Proof for 30 minutes. Egg wash the doughs and sprinkle some sesame seeds.


4. Bake at 180'C preheated oven for 18 minutes until golden brown.

Bread Corner | HT | 6:58 PM No comments Read More