Tuesday, October 30, 2012

My First...



Braided bread. It does look like a flower and filled with cinnamon. I could not take a picture of the process of how I braided this but I sure had fun.


This is the before and after baking shots of the bread





Got this idea from the internet. But used the sweet dough recipe of Alex Goh ( refer to my previous posts on breads). To achieve this, after rolling up the dough with cinnamon sugar filling like a swiss roll, make a slit in the middle leaving a small top portion uncut then braid it with the cinnamon layers facing outward as much as possible. When it has been braided till the end, place both ends together and seal neatly to form a round circle. You can make use of the whole dough to form a bigger one or like me, divide dough to smaller portions and make several small ones.

Monday, October 29, 2012

Homemade Quiche



I think they turned out more like tartlette, a savoury one....oh well, whatever! My mom used to say homemade means not perfect. I think for once, I choose to agree with her.

 
Simple ingredients and simple indulgence.  Enough said!

Here's the recipe ( From RTHK website)

For the crust :

100g plain flour
50g butter (cold and cubed)
1 egg
1/8 tsp salt
20g cold water

For the filling :

2 eggs
some bacon
70g heavy cream
some shredded cheddar cheese
salt and pepper to taste

Method :

  • Sieve the flour and salt
  • Add in butter and rub in till it resembles bread crumbs
  • Add in egg and water (might need to gauge depending on the brand of flour)
  • Mix everything until a dough is formed
  • Wrap with cling wrap and place in the fridge for about 30 minutes
  • Meanwhile, prepare the filling. Fry bacon till fragrant. Beat eggs and add in cream,salt and pepper. Sieve the mixture. Set aside
  • Roll out dough and cut to the size of the tart mould. Gently place dough over the mould and shape the dough neatly to the sides. Use a fork to poke holes at the bottom.
  • Blind bake at 200 degrees celcius for about 15 mins.
  • Remove from oven. Place bacon and shredded cheese on top and pour the egg mixture to fill the whole tart. Reduce oven heat to 180-190 degrees celcius.
  • Place them back into the oven and continue to bake till egg is set.

Sunday, October 28, 2012

Easy Banana Cake on a lazy Sunday afternoon






There is a sudden craving for banana cake and as I browse the internet for a simple and quick recipe, I decided to try this one from Anncoo Journal. The recipe does not need butter and promises a light and soft version. Well, true enough, it is very light and you can easily gobble up the whole cake.
So, on a lazy Sunday afternoon, this recipe is indeed a quick fix.

The recipe :

2 medium size banana - mashed
2 small eggs ( original recipe calls for 1 large egg but I only have the small ones)
70g sugar
90g vegetable oil
125g top flour
1/2 tsp baking powder
1/2 tsp baking soda
25g evaporated milk
1/4 tsp vanilla essence

Method :
  • Beat egg and sugar till light and creamy
  • Add in oil, essence , mashed banana and milk - mix to combine
  • Add sifted flour with baking powder and soda into the egg mixture and fold in lightly.
  • Pour into prepared pan and bake at pre-heated oven of 175 degrees celcius for about 25-30mins depending on your oven. Top should be golden brown and an inserted skewer should comes out clean to test if cake is done.
 
 
 


 Make sure you are using bananas that are over ripen so that the cake will have a more intense banana flavour. You may need to increase the sugar if you want a more sweeter cake. I might try it with butter and add in some cinnamon & walnut the next time for an added crunch.




Saturday, October 27, 2012

Tuna Cupbread




Turned a batch of Tangzhong dough into cupbread. Interesting! Made some tuna filling for these cuppies. The dough is really soft. Love every bite of it!




For the past few weeks, I have been baking a lot of bread. It has given me a whole new experience about baking. It's no longer about baking something for indulgence but rather something staple. Instead of grabbing a loaf of bread or buns from the bakery, I have an option now to bake them myself now. An achievement alright! Like what Jamie Oliver said - you will be proud of yourself when you see the end result.

Wednesday, October 24, 2012

C is for Cinnamon Rolls



A favourite and can't help but to use the Tangzhong recipe this time. I halved the recipe and the dough is just nice for a tray of 9 buns.

The recipe :

175g bread flour
3/4 tsp yeast
30g sugar
1/8 tsp salt
30g beaten egg ( one beaten egg, use 1/2 and reserve remaining for egg wash)
60g Tangzhong ( refer to my Tangzhong Milk Bread post)
60ml fresh milk
15g unsalted butter

Cinnamon Filling :
some softened butter
generous amount of sugar and cinnamon ( didn't measure)

Method :

-Place all ingredients in a stand mixer except butter and knead till a dough is formed.
-Add butter and continue to knead till smooth and elastic.
-Transfer to a clean bowl and let it proof for 40 mins. Dough should have doubled in size.
-Knead to knock out air and shape to a ball. Set aside to rest for 10mins.


-Roll out dough into a rectangular shape.
-Spread with softened butter, followed by sugar and cinnamon.
-Roll up the dough like a swiss roll. Cut into equal parts and place on baking tray.

 
-Cover and let it proof for about another 40 mins or till they have doubled in size.


-Bake at preheated oven of 175 degrees celcius for about 20 mins.



 You can cook the Tangzhong the night before or if using immediately, make sure the Tangzhong is cooled before using. Some might say a little time consuming but the Tangzhong only takes about 5 mins to cook till the desired consistency. Once the dough is mixed and kneaded to the right stage, it's just about waiting for it to go through the first and 2nd proofing. I just love the whole process, totally!

Saturday, October 20, 2012

Wholemeal Flower Buns with Peanut Butter

 
 

Don't they look dainty? These buns are quite easy to make. Got the recipe from a library book. The title of the book is Jolly Kitchen Series for Homemade Bread. I kind of like the recipes featured in the book as the quantity is small and really work if you intend to finish up what you bake on the same day. This is the straight dough method so there is no planning ahead required. You can start on an impulse. Just make sure you have all the essential ingredients. That's all.

Here's the adapted recipe : ( Makes 4 flower buns)

90g bread flour
40g wholemeal flour
1/2 tsp instant yeast
65g warm water
1/4 tsp salt
15g sugar
12g egg
10g butter

For the filling : 4 tsp of peanut butter

The actual recipe says dissolve yeast in warm water and let it stand for about 10mins but I just mix all the dry ingredients together and pour in the warm water and beaten egg in a stand mixer and knead to form a dough. Then, I added in the butter and continue to knead till elastic.
Let the dough proof for 45 minutes.
When the dough is ready, transfer to a clean floured surface and knead a few time to knock out air. Divide the dough into 4 portions and shape them into round balls. Let them rest for 10 mins.



Flatten each dough and wrap with a tsp of peanut butter.
Seal and shape it round. Flatten the dough again with your palm and use a rolling pin to gently roll into a round disc shape. Use a dough cutter or scissors to cut about 5 or 6 slits around the dough (refer to pics shown below)



Place them on a baking tray to rise the second time.
When the dough has doubled in size, brush with beaten egg and sprinkle with some sesame seeds.
Bake at preheated oven of 180 degrees celcius for about 15 minutes.
Remove from oven and place on wire rack to cool.


I think the filling is entirely up to you. Feel free to explore with your own favourite. I might try it next time with chunky peanut butter and sprinkle with ground peanuts to add more crunch.

Thursday, October 18, 2012

Buns and more buns

 
These buns are nothing new if you are from Malaysia or Singapore. You can find this versions at local bakery shops and most of us will just grab one to have them for breakfast, snacks or when hunger pangs strikes. The only frustration with store bought ones are, you get very little kaya and almost feather like dough which probably won't fill your stomach. So, it was natural for me to want to bake some with the new interest in bread making now. This time, I opted for the scalded flour version adapted from Alex Goh's cookbook, Magic Bread. Not my first time trying. I have used this recipe for Golden Pillow and my Cinnamon Rolls. Very nice and fluffy texture. The taste of the bread is in my opinion better. Maybe it's due to lesser ratio of milk in the recipe. It is very suitable to use this dough recipe for any fillings. The tangzhong recipe has a high milk content so the taste of the bread is also very different. I guess you need to try both and decide which taste better for you. To each its own.
 




Recipe :

The night before, scald 100g of bread flour with 70g of boiling water. Mix till a rough dough is formed. Leave aside to cool. Place overnight in the fridge, at least 12 hours.

On actual day of baking :

A) 300g bread flour
     100g plain flour
     80g sugar
     1 tsp salt
     20g milk powder (I omitted as I do not have any)
     1 tbsp instant yeast

B) 150g cold water
      25g fresh milk (original recipe calls for 175g cold water without fresh milk)
      1 egg ( recipe calls for 60g cold eggs but I did not bother to weigh, turned out fine as the egg I used was a small one -  50g with shell)

C) 60g butter

- Mix (A) till blended, add in (C) in a stand mixer with dough hook.Add in (B) and knead till well blended and slapping the mixer bowl.
- Add in (C) and continue to knead till elastic ( pinch a small amount of dough to test elasticity, should be able to stretch thinly without breaking easily and dough look smooth and glossy).
- Transfer dough to a clean bowl and let proof for 40 mins.
- When dough is ready, punch out air and knead a few times to release the air.
- Divide dough into desired amount and let it rest for 10 mins.
- For kaya buns, I divided the first portion of dough to a fairly small amount of 9 pieces but I did not weigh the dough.  The remaining ones were portioned into bigger amount and I used them for luncheon meat buns.
- So, kaya buns first - flatten the divided doughs with your palm, roll out slightly, place a tbsp of kaya in the middle. Fold it up and lift up to seal the edge and shape it to a round shape. Place in onto a baking tray. Repeat with the rest.
- Cover with cloth and leave to proof for another 40 mins or doubled in size like the pic below.


 -Brush with egg wash and sprinkle with sesame seeds.
- Bake at 175 degrees celcius for about 15-20mins.
- Remove from oven. Unmould after 5 minutes to cool on rack.

As for the rest of the dough, this is what I have done :



I used canned luncheon meat. Slice into rectangular sizes. Roll out the dough, place a piece of the meat in the centre. Make equal slits on both sides.Then, criss cross to create a braid pattern. I had mine in odd sizes as I did not divide the dough equally. Well. who cares since it's for personal consumption.
Leave to proof for about 40 minutes, brush with egg wash and bake at 160 degrees celcius for about 20-25mins.


The buns were still soft and nice the next day. Weekend is approaching. I can't wait for my next batch of bread.

Saturday, October 13, 2012

Sesame / Ham & Cheese Buns (One dough, two different buns)

Yes, it's bread again. Somehow, I have not hopped out of the bread wagon yet so, on a rainy Saturday morning, got all my tools ready and I was at it again. The smell of bread while baking is truly heaven and I think my family members sort of got used to it. Well, it's almosr like a weekly affair. I could have made it a daily affair if I could. I think it's time to consider whether to invest in a bread machine.


 





For these buns, I used the same Tangzhong method for the dough(click here for the recipe)
- After scaling down, roll the dough into a rectangular shape.
-Place ham and sprinke with shredded cheddar cheese.
- Roll it up like a swiss roll from top to bottom. - Cut into desired size and let it rest on baking pan. Rest for 40 mins for the buns to double in size. Brush with egg wash and sprinkle with cheese again. Bake in 170 degrees celcius for about 20 mins.
- Remove from pan and cool on wire rack.


 
















































I also used the dough to make sesame buns. I just shape them round and dip the top onto a plate filled with sesame seeds. Arrange them on a round baking pan and let rise for about 40 mins. Brush with egg wash and sent them into the oven to bake. 170 degrees celcius for about 30 mins.

 
 
I realised from my few bread baking attempts that :
 
  •   You won't want to overbake them because they will have a hard crust and dry too. So, you need to understand your own oven and gauge what is the temperature that will work for you.
  •     Another thing I noticed is different brands of bread flour might behave diffrently. So, pour in the milk slowly, gauge when to stop. If the dough gets too wet, it will be too sticky and hard to work with.
  • Unmould the baked bread after 5 mins, if not, I noticed moisture starts to form.

Bread making is indeed a fun thing to attempt. But of course, you need to have time and patience. From kneading to proofing - it can take a good few hours before you can send the dough in to bake. Not to mention the washing and cleaning up after the whole process is over. What is worth is when you see the finished product coming out of the oven.

Sunday, October 7, 2012

Spiral Sardine Puffs




These spiral puffs are local favourites and honestly, mine too. They are usually sold as curry puffs with a spicy filling but I am using sardine instead to suit the tastebuds of the young at home.

The recipe calls for a water dough and an oil dough. Then, you wrap one with the other and roll it out a few times to achieve those spiral thingy on the dough. Interesting! Such an ingenious idea. Whoever invented these, I truly appreciate and admire.

So, before I started with this spiral adventure, I did some browsing on the internet. I want a recipe that is simple and yet can still achieve the end result and I do not want to end up with 30 pieces of puffs. So, I sort of stumble upon one of the blogs out there and scaled down the recipe which got me 9 puffs - some small and some bigger. Well, for a first timer, I think I am alright.

Recipe :

Water Dough

150g plain flour ( I used top flour coz that's all I have), sieved
1/8 tsp salt
1/4 cup water
1/2 egg ( the original recipe calls for an egg so I lightly beat the egg and use half the amount)
1/2bsp vegetable oil

Oil Dough

45g cold butter, cut into small pieces
75g plain flour
1/2 tbsp oil or more

Filling

A small can of sardine in tomato sauce, drained
Onions
Salt to taste
(mashed up the sardine with a fork, mix in onions and salt. You can add in chilli or prepare a potato curry filling but I am making these for my kids and they can't take the spicy taste)

Method :
Start with the water dough. Mix flour and salt together. Make a well in the centre and add in the egg,oil and water. My advice is not to pour in all the water at one go because different brand of flour behaves different. Just mix and add more water until it forms a rough dough. It will be sticky but keep kneading and you will get a smooth and non sticky dough. Shape the dough into a round ball.Ser aside.
Next, prepare the oil dough. Use your fingers to rub the butter into the flour. You want to achieve a breadcrumb like texture. When that is reached, add in the oil and form the crumbs into a dough. For this, I need to add in more oil to get the dough into a dough like stage. Shape the dough into a round ball. Set aside.






The bigger one in the photo is the water dough and the smaller one is the oil dough. Roll the water dough into a flat round shape. Then, place the oil dough in the middle and wrap it up.



 
 

Seal it up. With the seal side facing down. Roll the dough into a long rectangular shape. Roll the dough from top to bottom like a swiss roll making sure it's tightly tucked. Then, turn the roll 90 degrees. Roll it out again to flatten it into a rectangular shape. Repeat the rolling from top to bottom. Use your fingers to dap a little water on the dough each time you roll down to ensure it stick together.
Once it's rolled up, give it a quick roll to smooth out. Trim the side.
Now, you can cut the roll in equal portion like how you would with the cinnamon roll dough.



 
 

Take a portion, flatten with palm and roll into a round disc. Place a small amount of sardine filling in the middle. Close both ends together and use hand to press and seal it up by pleating the ends.






When all is done, heat up enough oil to deep fry till golden brown. Enjoy with a cup of coffee.




 
 

Simply delightful!


Saturday, October 6, 2012

Tangzhong Take 2



I have been eager to move on to my next batch of Tangzhong bread all week. It's crazy and I am definitely in the bread making mode now. I think I did better than the 1st time. The dough when ready for the first proof is so much smoother and easier to handle than the first attempt.


 
 

Practice makes perfect. Going to stick to this recipe for a while. As I go on to my third, fourth and so on...there will be room for improvement in every batch.





Fresh from oven
 
For the extra dough, I made a tray of walnut and cranberries rolls. After the portioned dough is rolled out, sprinkle with dried cranberries or walnuts and roll it up and shaped to a ball. Arrange them apart on a baking tray. Here, I am using the disposable aluminium square tray. Let it proof for at least 40 minutes, covered with a damp cloth before sending it to the oven. Tomorrow we will all have home baked bread for breakfast. For the recipe, please refer to my previous post.
 
 
 
                

Yum!

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