Potato Bread/ Straight Dough Method - Bread # 15 (End)

This bread making is special as I knead it with machine. Yeah! I have a new kitchen toy, electric mixer. Now bread making comes into handy as no more hand kneading. This electric mixer is really helpful especially during my arriving of 3^rd baby. Thanks to my hubby for the lovely gift.

  

Since I have the new companion, I bake this potato bread which consider big portion of flour. The potato really gave soft and fluffy texture buns although with simple straight mixing method. My family like it!

Adapted from Alex Goh, The world of bread cookbook

Ingredients: yields about 1.1kg dough

(A)

600g bread flour

70g sugar

1½ tsp salt

4 tsp yeast

(B)

1 egg

250ml water

(C )

120g mashed potato

60g margarine/ butter

(D) Topping

2 tbsp custard powder

½ tbsp flour

1 tbsp water

* Mix to form paste

Methods:

1. Put all ingredients (A) into a bowl and stir to mix. Add (B) and knead to form dough.

2. Add (C) and continue kneading to form smooth and elastic dough. Cover and let it prove for 1 hour.

3. Transfer to working surface. Slightly knead to remove air bubble. Divide the dough into 40g portions. Shape into balls and put inside a greased baking pan. Leave to prove for 45 minutes.

4. Brush with egg wash and pipe the custard to make a cross on top. Bake at 180C for 15 minutes.

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This will be my last post for the bread series. I hope you all enjoy the recipe as much as I enjoy the baking. I will off for holiday the next two weeks. I will visit my mum in Penang and my sister in Singapore. This is the best time to bring my sons for an outing especially visiting Singapore before the baby is coming. Few more months later I will be very busy… I guess that will be a long break for my blog.

Here I like to wish all parents and students

Happy School Holidays!

See you all in two more weeks!



Carrot Buns/ Straight Dough Method - Bread # 14

阿芳的3杯面粉 cookbook has several recipes on breads. I create this carrots bread using her 3 cups flour measurement. Hope you will like it.

Ingredients: yields about 50g x 12 pieces

(A)

1 cup carrot juice

* puree from 100g carrot and some water

2 tbsp sugar

½ tsp salt

(B)

3 cups bread flour

1½ tsp yeast

(C )

20g margarine/ butter

Methods:

1. Put all ingredients (A) into a bowl and stir to mix. Add (B) and knead to form dough.

2. Add margarine and continue kneading to form smooth and elastic dough. Cover and let it prove for 1 hour.

3. Transfer to working surface. Divide the dough into 50g portions. Shape into balls and rest for 10 minutes.

4. Shape the balls accordingly. I wrap some buns with ham,cheese filling and burger buns.

5. Place the buns inside a greased baking pan and rest for 45 minutes.

6. Apply some egg wash. Bake at 190C for 12 minutes.



Brown Sugar Loaf Bread/ Water Roux Method(Oatmeal)-Bread #13

This recipe uses instant oatmeal as water roux starter. And this is the 1st time I used it in bread making. The result is as good as custard and cheddar water roux.

Originally the recipe used white sugar and molasses as the sweetness agent. Since I don't have any molasses, I replace with honey and dark brown sugar.

Adapted and slightly modifed from 孟老师的‏ 100 types bread cookbook

Ingredients: 

~Water Roux (oatmeal paste)

20g instant oatmeal

50g water

~Bread Dough

(A)
20g dark brown sugar

120ml warm water

½ tsp salt

20g honey

Above water roux starter

(B)

250g bread flour

1 tsp yeast

(C)

15g margarine/ butter

Methods:

~ Water Roux/ Oatmeal Paste

1. Put the instant oatmeal inside a pot. Pour in water slowly and whisk to combine till lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Keep in fridge at least 1 hour before used.

~ Bread Dough

1. Dissolve dark brown sugar with the warm water. Sieve to remove any impurity.

2. Put sieved brown sugar syrup, salt, honey and oatmeal paste into a bowl and stir to mix. Add (B) and knead to form dough.

3. Add in margarine and knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

4. Transfer to working surface. Slightly knead to remove air bubble. Shape into ball and rest for 10 minutes.

5. Flatten the ball into rectangle and roll it up like swiss rolls. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) and rest for 1 hour.

6. Bake with cover in preheated oven 170C for 30 minutes.

Melon Soya Loaf Bread/ Sponge Dough Method - Bread # 12

I read from somewhere ground soya bean is used in making pancake and dishes. I believe the used ground soya bean (leftover from soya milk making) still has its nutritious value and is a waste to throw away. Sometimes, I will keep inside the freezer for later used. I baked scone with ground soya bean before. The scone is not outstanding but is ok to eat. This time I add into bread. The used bean able to contribute soya fragrant to the bread. 

Ingredients:

~Sponge Dough

1 cup plain flour

½ tsp yeast

1 tsp sugar

60 ml water

~Melon pastry

(A)

40g margarine

25g icing sugar

(B)

15g egg

(C )

55g cake flour

10g soya powder

*sifted and set aside

~Bread Dough

(A)

100g used ground soya bean

100ml soya milk (without sugar)

2 tbsp sugar

½ tsp salt

Above sponge dough

(B)

2 cups bread flour

¼ tsp yeast

(C )

20g margarine/butter

Methods:

~Sponge Dough

Mix all till form dough. Keep inside a greased plastic bag. Make a tight knot. Immediately store in fridge at least 4 hours before used. (I used to prepare one night before) Thaw at room temperature about 10 minutes before use.

~ Melon pastry

Cream margarine and icing sugar till combine (hand mix is good enough). Add in egg and stir to mix. Follow by cake flour and soya powder. Stir till well incorporated. Cover with plastic wrap and keep in the fridge for about 30 minutes.

~Bread Dough

1. Put ground soya, soya milk, sugar and salt in a bowl. Stir to mix. Add in the small pieces of sponge dough (tear into small portions). Follow by bread flour and yeast. Knead till form dough.

2. Add in the margarine and continue knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

3. Transfer the dough onto working surface. Slightly knead to remove air bubbles. Rest for 10 minutes.

4. Roll into rectangle shape. Gently roll into swiss roll shape. Place on greased loaf pan (I'm using cake pan). Leave to proof for 45 minutes.

5. Remove the melon pastry from fridge. Roll the pastry into rectangle shape (about size of proved loaf bread) in between plastic wrap. With the help of plastic wrap transfer the pastry onto top of loaf bread and cover the surface.

6. Apply some egg wash. Bake at 170C for 30 minutes.

Chocolate, Orange Fruits Cake



This chocolate, orange fruits cake was actually inspired by Mix Dried Fruits cake in 孟老师的‏ 100 types cupcake cookbook. I always like the combination of dried fruits in cake. Since chocolate is this month Aspiring Bakers theme, I added cocoa powder in the cake.

In order to increase the moisture of the texture, I added mashed banana. The cake turns out well although with little oil and without sugar. The sweetness from dried fruits and honey were enough for licking. High fibre, low fat and lots of fruits type of cake is my ideal choice of breakfast meal! Hope you will like it.

 
I am submitting this post for this month Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.



Ingredients :
(A)
85ml orange juice
30g raisins
* Pre-soak about 1 hour before used

130g mashed banana (about 4 small pieces)
2 eggs
50ml vegetable oil
20g honey

(B)
130g plain flour
40g rice flour
30g cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
* Sift and set aside

(C) Dried fruits
150g mixed dried fruits
(I used dates, cranberry and tomato)
60g rolled oat
*Mix and set aside



Methods:

1. In a bowl add all the ingredients (A). Stir to mix.

2. Pour in dry ingredients (B). Fold to combine. Then add in dried fruits and rolled oat. Stir to well incorporate.

3. Pour the batter into lined and greased 8" square pan. Sprinkle the rolled oat evenly on top. Bake in preheated oven 180C for 20 minutes.

4. Once cooked, remove from pan and leave to cool on wired rack.

Chocolate Spiral Mantou/ Sponge Dough Method

 

I still have few posts for the bread series. However today I like to share on pau recipe. Will continue the series on Monday.

I read this starter dough pau making method from My little space. Her pau texture was very soft and fluffy. Therefore I like to give it a try. I used the recipe for this chocolate spiral mantou. The result was really great! Do drop by her blog for more useful tips on this starter dough method.

Adapted and slightly modified from My little space, Chicken 'Kou Ruo' Steamed Bun

Ingredients: yields about 50g x 16 pieces

(A) Starter dough

100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour
 
(B) Main dough
350g plain flour
110g castor sugar
½ tsp salt

(C)

150ml water
2 tsp baking powder
½ tsp vinegar
* mix just about to use

(D) Chocolate paste

1 ½ tbsp cocoa powder
1 tbsp warm water
*mix into paste and set aside

Methods:

~Starter Dough
Mix all till form dough. Keep aside for 10 minutes.

~Mantou dough

1. Put flour, sugar and salt into the starter dough bowl. Slowly add in the (C) mixture. Knead till all the ingredients well incorporate and become pliable dough.

2. Divide the dough into 2 portions. Add the chocolate paste into one of the portion and knead till well combine. This will be the chocolate dough.

3. Keep plain and chocolate dough separately. Cover both dough and rest for 1 hour 30 minutes.

4. Transfer the dough to working surface. Slightly knead to remove air bubbles.

5. For one layer mantou, divide plain and chocolate dough into half and shape into balls. Keep aside for 10 minutes.  Roll the balls into rectangle shape. Brush the chocolate dough surface with some water and stack the plain dough on top. Gently roll into swiss roll shape.  

6. For double layers, divide the other half into 2 portions(1/4 portion). Shape into balls and keep aside for 10 minutes.  Repeat the process of rolling and stacking but this time double layers. Gently roll into swiss roll shape.

7. With a sharp knife cut the rolls into 8 portions (about 50g each). Place the mantou on greased paper and rest in steamer for about 15 minutes.

8. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.

9. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid.

This will be my another post for this month Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.

Pandan Kaya Buns/ Gelatinized Dough Method - Bread # 11





These buns are ready and packed in box

 

As I mentioned before I bring chocolate banana, pumpkin cake and these pandan kaya buns as present during Parents/Teacher Conference in my previous post. I did mention I will share this kaya buns recipe in coming post. Here are the buns.

Actually this recipe is modified from Japanese cream bun which I saw in Frozen wings blog. Her soft and fluffy buns attracted me. Since I am baking for crowd this 500g bread flour recipe is the right choice. Instead of sweet cream buns I change into pandan kaya buns which I think is more suitable. The results came out great! I like the fragrant of coconut and the bright green colour of pandan. The topping provide extra sweetness and texture to these pandan kaya buns.

When I wrote this post then only realised I had used this recipe for Cinnamon Rolls with Dried Fruits. The sequence of steps is different with previous post. This time I add all wet ingredients first before dry. The result turns out great in either ways.

Adapted and modified from ReeseKitchen, and Frozen wings, Japanese cream buns.

Ingredients:

~Gelatinized Dough(烫种面团):

120g bread flour
85ml boiling water

~Bread Dough:

(A)
1 egg
120ml pandan juice
100ml whipping cream
Above gelatinized dough
* Tear into pieces

(B)

380g bread flour
1 packet coconut powder (about 50g)
70g sugar
½ tsp salt
8g yeast

(C)

40g margarine/ butter

~Topping
30g margarine/ butter
30g sugar
60g plain flour

Methods:

~Gelatinized Dough
Add boiling water into the bread flour, mix until forms dough. Leave to cool. Cover and keep in the fridge for at least 12 hours. Thaw at room temperature about 10-15 minutes before use.

I shaped some into flower rings

~Bread
1. Put all ingredients (A) inside a bowl. Stir to mix. Follow by ingredients (B). Using a pair of chopstick, stir till all flour coated with the liquid. Then, knead to form dough.

2. Add in margarine and knead until the dough become smooth and elastic. Cover and leave to rest for 1 hour and 15 minutes.

3. Transfer to working surface. Divide the dough into 40g portions. Shape into balls and place on greased baking pan. Leave to prove for 45 minutes.

4. While waiting for the buns, prepare the topping. Mix margarine and sugar till combined, then add plain flour and mix to form a crumble. Set aside or keep refrigerate.

5. Apply some egg wash. Sprinkle the topping evenly on top. Bake at 180C for 15 minutes.