Ham and green onion bread

These bread smell good and taste good. They were made using ham and green onion. Plus, the bread did not turn out hard at the following day. Yummy...

For recipe, please drop me a message or comment.

Valcano bread

Bread

I have been trying to make some white bread loaf on my own, but it seemed like i am not in a very much luck. This one turn on ok, but the look is not as nice...at least not the one that i expect to have.

Hopefully next time i could have a better luck !!

Pork floss bread

Pork floss bun

This bread is using "tang zhong" method. The result was it is soft ... taste great! Close to the store bought bread .. so far, this is the most successful bread that i have ever made. The most precious thing is the bread can stay soft up to 3 days without refrigerator/freeze. It means a lot to me because i really do not like to freeze the bread and re-bake it for serving!!!

Recipe is as below. I did not make white bread but i modify it to the shape that i wanted.

Water Roux (Tang Zhong) Method
Adapted from The 65 C Bread Doctor, by Yvonne Chen
Note: The starter can be kept in the refrigerator for 3 days

Water roux starter
Bread flour and water in a 1:5 ratio
In a microwaveable bowl, mix the bread flour and water. Put in microwave and cook for 30 seconds. Then take it out and stir. Repeat the steps until the bread flour and water become thicken and it should leave a trail if you draw a line through it. Set aside to allow it to cool to room temperature before using.  Store leftover starter in the fridge for up to 3 days.  Discard when it turns gray in colour.

For the bread
Note:  The following recipe yields 2 loaves of bread or approximately 12 buns depending on the type of buns you’re making.
144 g water roux starter (recipe above)
540 g bread flour (for bread flour substitute, see here)
86 g granulated white sugar
8 g salt
11 g instant dried yeast
86 g eggs (approximately 2 eggs)
59 g whipping cream (or substitute with milk)
65 g milk
49 g unsalted butter, softened at room temperature
1 egg, whisked for egg wash

Procedure

1. In a large bowl, mix together the bread flour, sugar, salt, and instant dried yeast. 
2. Then mix in the eggs, cream, milk, and water roux starter.  Form it into a ball and transfer it to a generously floured surface.  Knead in the butter. 
3. The dough will be sticky and the kneading process takes a bit of time, but you could use a bread machine instead of kneading it by hand. 
4.  Knead the dough until it passes the windowpane test (ie. stretch the dough out thinly and when you poke your finger through it, you should be left with a perfect circular hole as opposed to randomly torn dough). 
5. Place the dough in a lightly oiled bowl, cover it with a tea towel, and allow it to rest at room temperature until it doubles in size, 40 minutes to 1 hour.
6.  Separate the dough into the number of pieces that you need (ie. divide it in half if you are making 2 loaves of bread or form it into 12 separate balls if you are making 12 buns) and allow it to rise for 15 minutes, covered loosely with a damp tea towel at room temperature.
7. Then shape the bread as desired and place it onto baking sheets or into loaf pans as applicable.
8.   Cover loosely with a damp tea towel and allow to rise until doubled in size, about 1 hour at room temperature.
9. Preheat the oven to 350 F. 
10. Brush the surface of the dough with a thin layer of the egg wash and bake the bread until golden on the outside and just cooked through (approximately 30 minutes for loaves of bread). 
11. Remove from the loaf pan or baking sheet and allow to cool on a wire rack.

Hot Dog Bun

Since i am back from holiday, i would like to bake some bread and see if the taste is similar to what i bought from my country. Well, the looks is good, the taste is ok but the fluffyness is not the same. I am not sure why. Anyone know?? Tell me.....!!!

How is it looked? Good? My son likes it and he ate few of them.... maybe hot dog is his favourite :-) For recipe, email me at cloudofthepinksky@gmail.com



Donut

This baked donut is not as tasty as the oil fry one. But it is more healthy.

This recipe is adopted from little corner of mine.

Serving size: 12-18 donuts



Ingredients :

(A)
1 cup all-purpose flour
1/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

(B)
1 egg
1 tub (150 gm ) plain yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
1 teaspoon vanilla extract

Toppings: semi-sweet chocolate chips

Method :

1. In a big bowl, combine (A).

2. Push the flour to the side and in the center, add in (B). Mix (B) well with a spatula and mix the flour in to just combine. Set aside.

3. Divide the chocolate chips at the bottom of each of the donut tube pans. Divide batter among pans. Place the batter only half full so that you will see donut hole when baked. 3/4 full will not be able to see any donut hole when baked.

4. Bake at 400°F for 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire rack.

 

Panettone Bread ( A sweet Italian bread)

Panettone bread is a type of bread come from Italy and it is normally served during Christmas and New Year.

This was the first time i made the bread, it smelled really good!

Ingredients:

Bread flour 350g

Milk powder 7g

Sugar 100g

salt 4g

Yeast 5g

Plain yogurt 20g

7 eggs

Unsalted butter 60g

Grape raising 220g

Rum 3 tablespoons

white grape raising 50g

Mixed dry fruit 110 g

 

Methods:

The day before you make the bread, soak the raising and mixed dry fruit with rum. Cover overnight so that the fruit can absord the liquid and taste mositure.

 

Put the baking paper into 4 bakings cups.

 

Put all the ingredients except butter into a mixing bowl. Use a stand mixer/ hand mixer to mix all the ingredients together. Wen all well  combine, put in the butter. Mix well. After that, put in the raisings and dry fruit gradually into the dough. Mix well, cover and let rise until double the size.

 

Flour the working surface. Transfer the dough to the working surface and divide into 4 portions. Roll each portion round. Cover and let stand for 10 minutes.

 

After 10 minutes, roll the dough round again. Put each one into the baking cup. Cover with parafilm and let rise again. After that,m brush with an egg. Use a knife to cut a cross shape on top of the dough, about 1cm depth. Put a melt butter at the center of the cross.

 

Preheat the oven to 350 F. Bake for about 40 minutes or until golden brown. Sprinkle some powdered sugar on top of each bread for decoration.

 

Recipe adopted from www.christinerecipes.com

Kaya Bread

Finally i made the kaya bun. I have been craving for it, but thinking of making the kaya jam takes a long time, it holds me back. So i modified the method and made the jam with the microwave. It is alot faster, just the appearance is not as smooth.

Ingredients:

2 1/2 cup all purpose flour

10 oz yeast

1 egg

2 tablespoon sugar

1 teaspoon salt

2 tablespoon oil

1 cup milk (adjust depend on the flour)

4 tablespoons butter (soften at room temperature)

Kaya Jam:

4 eggs

200g brown sugar (adjustable depends on your taste)

200 mL thick coconut milk

3 pandan leaves

Method:

For making the jam

First beat in 4 eggs into a big clean bowl. Then stir in sugar. Combine well. After that, pour in coconut milk and mix well. Put in pandan leaves and cook in microwave for 2 minutes. Take it out and stir vigorously. Then put into the microwave again and cook for 2 minutes. Take it out and stir. If it is still not thicken, microwave for another 1-2 minute. Let it cool down and it is ready for bread's filling.

For the bread

Combine all the ingredients and mix it with standmixer. Make sure the dough is smooth and not too hard. Add in more milk if it is too hard, or you can start with 3/4 cup of milk then adjust as you mix it. Let mix for about 10- 15 minutes. Then cover the dough with a plastic wrap/ damp cloth. Let rise until double the size.

When the dough has double the size, transfer it to a flour surface and divide the dogh into 13 portions (depends on the size that you like). Knead each dough and form a ball, then press the ball flat and put a tablespoon of kaya jam in the center. Seal the edges and make it round. Line it in the baking pan. Repeat till the dough has finished.

Let stand for 15 minutes, and brush it with an egg. Preheat the oven to 350 F. Bake for 20-30 minutes or until golden brown. The texture is so soft....yummy...

Deep fry bread/Ham Chin Peng

When i saw this bread at "little corner of mine" post, my mouth was watering. It has been many years i do not eat this bread..i manage to get plain one here but not with red bean paste, plus it is not as crispy as this one.

I decided to make this bread at that very weekend. Amazingly, it turned out great! The skin was crispy... every bite just like the old days...so deliciousssssssssssssssssssssssssss!!

Ask for recipe if you are interested in it!