Monday, September 2, 2013

Hotdog Buns

 

The bread making mood is back. Had wanted to make these for the longest time but always got distracted somehow. Last weekend, finally got down to it and ta dah! Presenting the homemade versions of the popular hotdog buns sold in most Asian country. I added some sesame seeds on top.

Used the original recipe from Christine's blog. She has the step by step photo instructions too.

Recipe :
  • 10 hotdog sausages
  • 350 gm bread flour
  • 55 gm caster sugar
  • 3/4 tsp salt
  • 56 gm egg
  • 7 gm milk powder (optional)
  • 125 ml milk
  • 120 gm tangzhong (refer here for the method)
  • 2 tsp instant yeast
  • 30 gm butter (cut into small pieces, softened at room temperature)
- Mix everything in a stand mixer except butter and knead with dough hook till it forms a rough dough, away from the sides of the bowl.
- Add in butter and continue to knead till smooth and elastic. (pinch a little dough and stretch to check. If it stretches thinly without breaking easily, you are good to go)
- Lightly oil a clean bowl and place the dough into bowl. Turn the dough around to coat with oil and shape into a ball shape. Leave it to proof for about 40 mins or doubled in size.
- Knock out air and knead the dough. Divide into 4 equal parts. Let it rest for about 10 mins before shaping.
- Divide each part into 2 or 3 equal parts and roll the dough into long strips, wrap it around each sausage and place them on a baking tray.
- Let the buns proof for about another 40 mins or doubled in size.
- Egg wash the buns and sprinke sesame seeds on top.
- Bake in a preheated oven of 180 degrees for about 15-20 mins or till golden brown.




The dough ready for first proofing
 
 

                                                After 40 mins of proofing ( doubled in size)
                                                     


 Dough divided into 4 equal parts after knocking out air and kneaded slightly. Resting for about 10 mins before shaping.

 

      The sausages all wrapped up in dough.



                                Makes about 10 buns. Bigger than those sold in the bakery. YUMMY!

Sunday, September 1, 2013

Orange Sponge Cupcakes


 
 
 
 
Honestly, I was afraid the cakes might turned out hard when I first decided to give the recipe a try. I actually got the recipe from blogger Nasi Lemak Lover. She did a great job in detailing the dos and don'ts on how to achieve the right texture. Click here for the original recipe.
 
I have tried using whole eggs recipe before but with not much success. After reading her post, I decided that I needed to use my Kenwood stand mixer to do the job and boy! Am I glad...there is indeed a difference. Not that you can't make the traditional sponge without the stand mixer but I guess I am just not 'pro' enough without the aid of such baking tools.
Cupcakes out of the oven

Cupcakes left to cool on rack

 

These cupcakes are soft and light and you can eat it on its own without frosting. Makes a good afternoon tea treats.
 
 
 
The Recipe :
 
3 eggs ( straight from the fridge)
90g castor sugar
25g corn oil
35g freshly squeezed orange juice
1 tsp vanilla extract
100g top flour + a pinch of salt (sift together, twice)
1 orange rind
 
- Preheat oven to 170 degrees celcius.
- Line a 12 hole muffin pan with cupcake liners.
- Combine oil, vanilla essence and juice together, set aside.
- Place eggs + sugar in the mixing bowl and start beating at high speed. When the volume starts to build up, switch to medium speed and continue beating till mixture is thick and pale. At this stage, switch to low speed and continue beating for 1 or 2 minutes to stabilize the egg mixture.
- At the lowest minimum speed, add the flour in a few batches. Then add in the oil mixture. Stop mixer and use a spatula to fold in any remaining flour or oil till incorporated.
- Spoon batter into the prepared cupcakes liners. Fill to about 90% full.
- Tap the pan lightly to release air bubbles before sending in to the oven to bake for about 20-25 minutes.
- Let cupcakes cool for about 5 mins in pan before removing them to cool completely on a wire rack.
- Enjoy your cupcakes which should be soft, spongy and light.
 
 
 
 



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