Loaf and Ring Bread / Sponge Dough Method

This is another sponge dough method of bread making. This recipe requires whipping cream. Instead of bake in a big sandwich mould I baked the dough into smaller loaf and ring. For the ring I rolled some fish floss within. It created incredible nice pattern. What do you think?

Source: The world of bread cookbook by Alex Goh

Ingredients: yield 750g dough

(A) Sponge Dough

2 tsp yeast

1 tbsp water

300g bread flour

175ml cold water

(B) Main Dough

35g castor sugar

1/2 tsp salt (original 1 3/4tsp)

100g whipping cream

200g bread flour

1 tbsp milk powder

30g vegetable oil (original shortening)

Methods:

 1. Mix the yeast and water and leave aside for 10 minutes. Add the remaining ingredients from (A) and knead to form dough. Cover and rest for 2 1/2 hours.

2. Instead of kneading the sponge dough (as written in recipe) I stir with chopstick and place the dough at side of pan. Add castor sugar, salt and half the whipping cream. Lightly stir the mixture. Then combine with the sponge dough.

3. Add the bread flour, milk powder and the remaining cream. Knead to form dough. Add the oil and knead to form smooth and elastic dough.

4. Divide it into 4 portions (adjust according to your mould, original recipe bake in pullman bread tin L28cm x W11.5cm x H11.5cm). Mould them into balls and rest for 15 minutes.

~Loaf bread (3 x 150g dough)

(Sandwich mould L21cm x W10cm x H11cm)

5a. Flatten the dough then roll it up like swiss rolls. Leave to rest for 10 minutes. Again repeat this process one more time and place all 3 pieces of dough into the greased sandwich mould.

5b. Leave to prove for 45 minutes, or fill it tills 80% of the loaf tin. Cover it with a lid.

5c. Bake at 170C for 28-30 minutes. Remove it immediately from the tin when baked.

~Ring bread(300g dough)

5a. Flatten the dough into rectangle shape. Spread the fish floss evenly on the dough. Gently roll it up like swiss rolls. Connect the roll together to form a ring. Place in the greased 20 cm chiffon mould.

5b. Leave to prove for 45 minutes.

5c. Bake at 180C for 15-18 minutes. Remove it immediately from the mould when baked.





I am submitting this post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.

Pandan Cotton Cake



I saw this recipe from Jane's and Bakericious blogs. They comment that this cake is cottony soft, moist and light as light cheese cake! Therefore I like to give it a try and I like it! I definitely will bake this cake again. Thanks for sharing this wonderful recipe.

Adapted and slightly modified from Jane's corner
Ingredients:
(A)
60g vegetable oil
80g cake flour
1 packet instant coconut powder (about 50g)

(B)
80ml pandan juice
6 yolks
½ tsp salt
* Slightly whisk to combine. Set aside.

(C )
6 whites
75g sugar

Methods:
1. Warm the vegetable oil. Pour in the sifted flour and stir to mix. Follow by coconut powder.

2. Add in 1/3 of the yolk mixture from (B) to the oil mixture and mix well. Pour in the remaining mixture and mix till well combine.

3. In another bowl, whisk egg whites until frothy. Add sugar gradually and beat till soft peak.

4. Fold in 1/3 of the egg whites to the yolk mixture in step (2) till well combine. Pour in the remaining egg whites and mix well.

5. Pour the batter into lined and greased 9" round pan, lightly bang the pan to reduce air bubbles.

6. Bake over water bath at 160C about 40 minutes.

7. Once cooked, invert the cake on wire rack. Cut the cake when completely cool.

Focaccia Sandwich/ Straight Dough Method

 

I read this focaccia sandwich from Kitchen Corner. I like the idea of baking focaccia with topping! This seems another way of having savoury bread in pizza way. Do drop by her blog for the yummy topping recipe!

Adapted from 孟老师的‏ 100 types bread cookbook

Ingredients: yield about 650g dough

(A)

300g bread flour

10g sugar

½ tsp salt

1 tsp yeast

(B)

170ml water

(C )

10g vegetable oil/ olive oil

 

 

(D) Filling and topping

Ham and cheddar cheese for filling

Some salt and pepper

2 tbsp mayo sauce

Some salt and pepper for seasoning

50g mixed vegetables (I used sweet corn, carrots, onion)

1 sausage (diced)

* Mixed and set aside

Methods:

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

2. Add oil 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 excess bubbles. Divide into two portions and shape into balls. Leave to rest for 10 minutes.

4. Flatten the balls into rectangle shape. Layer the ham slice and cheese on one of the roll out dough. Place another roll out dough on top and seal the edge tightly. Brush the surface with some oil. Cut some holes with a pair of scissors. Sprinkle some salt and pepper on top. Leave to prove for 20 minutes.  

 

5. Bake at 190C for 10 minutes. Remove from the oven. Place the topping mixture on the half cooked bread. Return back to oven and bake further 10-12 minutes.

6. Remove from the pan and leave to cool on wired rack. Enjoy!

I am submitting this post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.



 

Butter Yam Buns/ Straight Dough Method

Recently butter buns appear in a lot of fellow blogger posts. Those cute, sweet filling buns look really appetizing!

Without any hesitate I bake these yummy butter buns. Instead of white bread I used yam flavour bread. Yes, I bake these yam buns again! I just like the yam fragrant and the purple colour from the purple sweet potato. The buns taste even better with the sweet butter filling. My kids like these buns very much!  

This will be my another post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.

Recipe same as early post Yam Hot Cross Bun/ Straight Dough Method.

Ingredients: yield about 35g x 19 pieces
(A)
100g mashed yam
50g mashed purple sweet potato
1 tbsp sugar
½ tsp salt
1 egg
100-110ml water

(B)

330g bread flour
1 tsp yeast

(C )

20g margarine/ butter

(D) Filling

50g butter
20g sugar
* Mix all together and keep in fridge for later used.

Methods:

1. Put yam, purple sweet potato, sugar and salt in a bowl. Cook all these ingredients over double-boiler till all the sugar melt. Set aside to cool.

 

2. Add in the egg and water. Stir to mix. Add (B) and knead to form dough.

3. Add margarine/butter and continue kneading to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.

4. Transfer to working surface. Slightly knead to remove air bubbles. Divide the dough into 35g each. Shape into balls and rest for 10 minutes.

 

5. Wrap each ball with the chilled butter filling and seal tight. Place inside a greased 9” round baking pan. Leave to prove for 45 minutes.

 

6. Apply egg wash. Bake at 180C for 15-18 minutes.

Burger Patties

As I promised I will post this burger patties recipe in my early post Burger and Hot Dogs Buns/ Straight Dough Method.

How often you make your own burger patties? My kids just like having burger as main course. There is definitely a lot healthy to have own burger patties. These patties not only easy to make, it can be kept in freezer very well. So you can make them ahead and take out whenever you need.

Ingredients: yield 8 patties (about 50g each)

400g minced meat (pork with little fat)

1 medium onion (dice finely)

3 tbsp oatmeal/ breadcrumbs

1 egg

1 tsp salt

1 tsp pepper

1 tbsp spice (mixture of ground cumin, coriander and fennel)

*or any spice you like

Methods:

1. Put all the ingredients in a mixing bowl. Stir to mix in one direction until well combined and very sticky.

2. Divide into 8 portions (about 50g each). Shape each portion into patties according thickness that you like. Chill in fridge for several hours.

3. Heat up a non-stick pan. Place the patties and cook over medium heat till cooked.

4. Serve with your choice of burger buns!

Notes:

~ It is advisable to make ahead. Cover and refrigerate for several hours before pan fry.

~ You can keep the patties in airtight container by layering between with plastic bag. Freeze for up to months. Just thaw in refrigerator one night before you use it.



Burger and Hot Dogs Buns/ Straight Dough Method

Sometimes, I will serve my family with burger meal. Since I make my own burger patties it is healthier to serve as main course. Occasionally I will make some into hot dogs buns. I will share on the burger patties in my next post.   

Adapted from The world of bread, Alex Goh cookbook

Ingredients: yield about 75g x 9 pieces
(A)
400g bread flour
20g sugar
6g salt
2 tsp yeast

(B)

250ml water

(C )

20g vegetable oil/ shortening

Methods:

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

2. Add oil and continue kneading to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.

3. Transfer to working surface. Divide the dough into 75g portions.

(a)Burger buns: Shape into balls and put in a greased pan. Let them prove for 15 minutes, then flatten slightly and continue to let them prove for 30 minutes.

(b)Hotdog buns : Mould them into balls and leave to rest for 10 minutes. Flatten them, then roll into long shapes and place in a greased pan. Leave to prove for 45 minutes.

4. Brush with milk/ water and sprinkle some sesame seeds on top (omit the sesame for hotdog buns).

5. Bake at 190C for 12-15 minutes.

I am submitting  this post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.



Orange Rice Chiffon Cake



Recently I had a lot of posts on bread and pau. Well this time is chiffon cake. Chiffon cake with rice flour...Using rice flour in chiffon cake really makes a difference. It produces softer and fluffy texture compare to normal cake flour. Do try and find out!

Adapted and slightly modified from 茄子blog.

Ingredients:

(A)

5 egg yolks

15g sugar

40g vegetable oil

1/4 tsp salt

50ml orange juice and zest

(B)

60g cake flour

30g rice flour

(C)

5 egg whites

45g sugar

Methods:

1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

2. Add in oil, salt, and juice into the bowl. Stir well.

3. Fold in sifted flour. Mix till smooth.

4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat until stiff.

5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.

6. Pour in the remaining egg whites and fold gently till well combined.

7. Pour into 20 or 22 cm chiffon mould. Bake at 160C for 40 minutes.

8. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

Pandan Kaya Buns with Filling/ Gelatinized Dough Method

Some empty buns

I baked these pandan kaya buns again but this time with peanut butter and chocolate filling. I make these buns a day before I travel back to Peninsular. These buns were for our light meal during the journey and morning breakfast.

The recipe is from ReeseKitchen kitchen and is quite similar to my early pandan kaya buns/ Gelatinized dough method. This time this recipe not using whipping cream.

This will be another post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.

Adapted and modified from ReeseKitchen, sweet dough bread
Ingredients:

~Gelatinized Dough(烫种面团):

100g bread flour
70ml boiling water

~Bread Dough:
(A)
50g coconut milk
175ml pandan juice
Above gelatinized dough
* Tear into pieces

(B)

300g bread flour
100g plain flour
10g milk powder
60g sugar
½ tsp salt
2 tsp yeast

(C)

60g margarine/ butter

~Filling
Homemade Peanut butter spread
Shredded chocolate bar

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.

~Bread

1. Put all ingredients (A) inside a bowl. Stir to mix. Follow by ingredients (B). 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. Slightly knead to remove air bubble. Divide the dough into 50g portions. Shape into balls and leave to rest for 10 minutes.

4. Flatten the ball into oval shape. Spread the peanut butter in the center. Top with some shredded chocolate, seal tight and shape into roll. Shape the roll into “snail” and place into lined muffin cup. Leave to rest for 45 minutes.

5. Bake in preheated oven 180C for 12-15 minutes.

Pandan Spiral Mantou/ Sponge Dough Method

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Some mantou with pork floss filling



It has been a long time since my last update of recipes. And I miss my baking routine in kitchen. Travelling with 2 young kids and expecting at the same time is not easy. During second trimester of pregnancy I easy to get tired especially involve lots of walking. Luckily with the help of my sisters I manage to bring my sons visit some of the popular places in Singapore, Sentosa Island and Zoo. They had so much fun visiting Underwater World and Dolphin Lagoon. They also had great time in Zoo seeing so many species of animals which hardly seen in Malaysia.

Well I like to begin with this mantou recipe which I made before I left for holiday. This is another mantou using My little space pau recipe which I tried before for the Chocolate spiral mantou. This time I double the volume, one part as plain and another part as pandan flavour. I bring along these mantou when I visit my parents in Peninsular Malaysia. They like it!

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

Ingredients: yield about 50g x 32 pieces

~Plain dough

(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour
 
(B) Main dough
350g plain flour
70g castor sugar
½ tsp salt

(C)

50ml coconut milk
100ml water
2 tsp baking powder
½ tsp vinegar
* mix just about to use

~Pandan flavour dough

(A) Starter dough
100ml pandan juice
2½ tsp yeast
1 tbsp sugar
130g plain flour
 
(B) Main dough
350g plain flour
100g castor sugar
½ tsp salt
 
(C)
50ml coconut milk
100ml pandan juice
2 tsp baking powder
½ tsp vinegar
* mix just about to use

Methods:

~Starter Dough for both plain and pandan dough
Mix all till form dough. Keep aside for 10 minutes. Repeat the same for the pandan starter dough.

~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. Repeat the same for the pandan flavour dough.

2. Cover both dough and rest for 1 hour. Transfer the dough to working surface. Slightly knead to remove air bubbles.

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

4. 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. Leave to rest for 10 minutes. (Do refer to early post Chocolate spiral mantou for more picture on steps)

 

5. 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.

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

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

I am submitting this post for this month Aspiring Bakers #8 – Bread seduction (Jun 2011) hosted by Jasmine from The Sweetylicious.