Flower Steamed Buns/ Sponge Dough Method

After having so much heavy meal during these holiday season why not having something light such as steamed buns? To make it more festive looks I shaped them into flowers.

 

Inspired by 阿芳的3杯面粉 cookbook recipe
Ingredients: yields about 45g x 12 pieces
(A) overnight sponge dough
1 cup all-purpose flour
60ml water
½ tsp yeast
1 tsp sugar
 

(B) Main dough
2 cups all-purpose flour
50g sugar
¼ tsp salt
¼ tsp yeast
100ml water
 
Few drops of red food colouring
 

Methods:
~ Sponge Dough
Mix all till form a dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use. You can prepare the sponge dough one night before. Tear into small pieces before use.

 
~ Main dough
1. Put all ingredients (B) together with pieces of sponge dough in kneading bowl. Knead till all ingredients well incorporate and form smooth dough.
 
2. Add in red colouring into 1/3 (about 180g) of the dough. Cover and rest both plain and red dough for 30 minutes.

3. Transfer onto lightly flour working surface. Start with the plain dough, roll out into rectangle shape (about 30x 15cm). Put aside. Repeat the same for the red dough.
 
4. Place the red dough on top. Fold 1/3 to the center. Fold the other 1/3 on top. Divide into 2 equal parts.

5. Roll out one of the dough into rectangle (about double its size). Divide into 6 equal strips as shown. These will be 6 flower buns.

6. Shape each strip one at a time. Slight flatten the strip by pressing withe fingers. Cut into 3 equal strips with the top still attach. Braid the strips into plait. Roll (from top of plait) as shown into flower shape.
 
7. Place each flower on greased paper. Leave to rest for 15-20 minutes.
 
 
8. Start steaming from cold water with low-medium heat. Once the water boiled steam further 8 minutes.
 
9. Once the steaming time is over, off the heat. Leave the buns inside the steamer about 1 minute before open the lid.
 

I'm submitting this post to

White Christmas Recipe Challenge organised by Very Good Recipes via Quay Po Cooks.

Here I like to take this opportunity to wish all 

Merry Christmas and Happy 2012 Year!

Caramel Oatmeal Brownies

 

According to the originator (Baking Bites) the cookie layer is heavy on both sugar and oats. It is partially baked before the brownie topping is added to the pan, giving the sugars a chance to begin to caramelize and harden (hence the “caramel” part of the brownie name).

 

I’m using brownies recipe from Hesti’s Kitchen for the topping as I prefer richer chocolate flavour.  

Adapted and modified from Baking Bites, Hesti’s Kitchen

Ingredients:

~Base
1/3 cup (40g) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar (I used 40g)
1 cup oatmeal(I used rolled oat)
1/3 cup (80g) butter, melted


~Brownies
(A)

85g unsalted butter, cut into pieces
115g semisweet chocolate, chopped

(B)

2/3 cup (130g) sugar (I used 60g)
2 large eggs, at room temperature

(C)

½ cup (70g) all-purpose flour
1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt
1 teaspoon vanilla extract
¼ cup (for batter)+ ¼ cup (for topping) chocolate chips

Method:
1. In a medium mixing bowl, whisk together flour, baking soda, salt, brown sugar and oatmeal. Pour in melted butter and stir to combine. Pour into lined 8-inch square baking pan. Bake for 12 minutes in preheated oven 180C.

2. Meanwhile, start on the brownie batter. In a bowl, melt chocolate and butter together via double boiler method. Stir until smooth. Remove from heat.

3. Add in the sugar then the eggs. Whisk in flour, cocoa powder, baking powder, vanilla extract and salt. Give it a stir then ¼ cup of the chocolate chips.

4. When cookie base comes out of the oven, pour brownie batter on top and spread it out evenly. Sprinkle the balance of ¼ cup chocolate chips on top. Bake for 25 minutes. Cool on a wire rack before slicing.

* Storage: These will keep in an airtight container for a couple of days. They also freeze well too.

I'm submitting this post to

White Christmas Recipe Challenge organised by Very Good Recipes via Quay Po Cooks.

Crystal Tang Yuan(汤圆）

Ever since stay apart from mum and dad I hardly eat tang yuan. Every year my mum sure will make some for praying although most of my family members dislike tang yuan. Only me and my little sister will finish most of them :D
 
After I have family I don't make them as my hubby not tang yuan fans. My 4 and 6 years old sons don't know about these tang yuan until today. The main reason is to relate them to some of our Chinese tradition. I'm happy they enjoy the shaping process. They can't stop from asking me when they can taste the "balls" :D

 

I read these crystal tang yuan from 

Lucky Inn. My kids love the combo colours of the "ball". I keep it simple without filling. I eat the plain tang yuan with gula Melaka syrup. Do find out the recipe here.
 

祝大家‏冬至快樂

Easy Dough/ Stir and Mix Method

For those who used to blog surfing Happy Home Baking sure know about her Magical Rolls (Cinnamon rolls). She used the same recipe for her pizza too! I felt in love with this no knead bread recipe the 1^st time she posted. When thinking of handling super sticky dough it stops me from trying. Until the 2^nd time she posted the same recipe for pizza dough. This time I decided to give it a try. Shaping pizza dough definitely a lot easier than shaping rolls :D
 
This no knead dough is indeed very good! It yields soft and light pizza dough. The stir and mix with all-purpose flour really done its magic! My hubby who seldom praised my pizza dough said this dough is really soft :D

Actually the dough is not that sticky as I thought. If you handle the dough properly it won’t be so sticky until can’t work with. The tip is DO NOT knead the dough. After the pizza making experience, I bake this dough into bread. The result is still as good as pizza dough. It is soft enough to be named as "Bread". I did keep some for the next day. Although is not as good as the day, it is still soft enough to eat.
 
I strongly recommend this stir and mix dough recipe to new baker and busy life baker. With this simple recipe you can make your own pizza and bread. Since Christmas is around the corner, do try! Who knows this will be your very 1st bread that can impress your family and friends. I hope this post can help.

Burger buns

Sausage buns

Adapted from Happy Home Baking

(Recipe source: Pioneer Woman's Cinnamon Rolls)
Ingredients:
(A)
1 cup (250ml) milk/ water
¼ cup (50g) sugar
¼ cup (62.5ml) vegetable oil (I used 30g)

(B)
250g (2 cups) + 30g (1/4 cup) all-purpose flour
1 teaspoon instant yeast (or 1½ teaspoon active dry yeast)  
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt

Method:

. Mix milk, sugar and oil in a pan. Simmer just about to boil. Off the heat and leave to cool for 45 minutes to 1 hour.

. In a mixing bowl add in flour and instant yeast. Make a well in the centre and add in the mixture from above. Stir with a spatula until the mixture comes together and form a thick batter(1). (If using active dry yeast, sprinkle the yeast into the milk mixture and let it sit for a minute before adding the all-purpose flour). Cover and let it rest for at least 1 hour.

. Add in the remaining 30g (¼ cup) flour, baking powder, baking soda and salt (3). Stir till the mixture comes together.
* I found is hard to get all mix well with spatula. After few mixing with spatula(4), I mix with hand. In order to prevent too much dough stick on my hand I mix with fingers instead of palm(5). This able to minimize the surface contact with the sticky dough. Few lift and fold will do the trick.

. Once all mix, the dough is ready for shaping. Or cover and leave to chill in fridge over night or until needed. It is better to chill as the dough will become firmer and easier to work with (I kept mine about 2 hours).

. Generously sprinkle flour on working surface. Gently transfer the dough on it. Without any kneading, divide the dough into half. Roll out into rectangle shape (about 18 x 30 cm). 

*For easy handling I roll out the dough on the non-stick baking paper and proceed with the rest.

. Place the filling (your choice) in the center. Flatten with spoon. Cut the side about 1cm wide. Cover the filling as shown in the picture. Dust the dough and work surface with flour when necessary.

  . Cover and leave to rise for 30 minutes (1 hour if dough was left to chill overnight) or until the bread double in size. For pizza, just proceed with the topping and bake without proving.

 

. Apply egg wash. Bake in preheated oven at 180C for 18-20 minutes until golden brown.

I will sending this recipe to Muhibbah Malaysian Monday Event hosted by 3 hungry tummies.

Panettone/ Water Roux Method

Christmas is around the corner therefore I bake some panettone. Since I don’t have special mould for this type of bread I use the small muffin cups.   

Reference from Christine's Recipes, Tangzhong method
Ingredients:
~Water Roux/ Tangzhong Starter
50g bread flour
250ml water

 
~ Bread dough

(A)
130g tang zhong
100ml water
60g sugar
1/8 tsp salt
 
(B)
300g bread flour
50g cake flour
6g instant yeast
 
(C)
50g margarine/ butter
 
120g mixed fruits
 
Method:

~ Water Roux/ Tangzhong Starter

1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is 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. Store in fridge once it is completely cool.

3. Thaw at room temperature before use. Preferably to use up in 3 days.

~ Bread Dough
1. Add in all ingredient A into kneading bowl. With a spoon lightly stir to mix for better result.

2. Follow by all ingredients B with the yeast added last.

3. Knead into dough and add in the margarine. Continue kneading till form smooth and elastic stage. Add on the mixed fruits and mix till combine.

4. Cover and leave to rest for 1 hour 15 minutes or double its size.

5. Slightly knead to remove excess air bubble. Divide into 45g portion and shape into ball. Place the dough inside individual paper cup. Leave to rest for 45 minutes.

6. Apply egg wash. Cut a cross on top of proved dough. Place a small piece of butter in center.

7. Bake in preheated oven 180C for about 15 minutes.
 

Strawberry Swirl Loaf Bread/ Straight Dough Method

I haven’t bake strawberry flavour bread to my elder son until now. The reason is my younger son and their daddy is not strawberry fans! Well since I baked chocolate flavour before (which is my younger son favourite) now is strawberry.

Inspired by bread recipe in 孟老师的‏ 100 types bread cookbook

Ingredients: yields about 350g dough
(A)
200g bread flour
20g sugar
¼ tsp salt
3g yeast (½ tsp + ¼ tsp)
35g whole egg
100g milk

(B)

15g margarine/ butter

2 tsp strawberry paste

Methods:

1. Put all the ingredients (A) inside kneading bowl. Knead to form dough.

2. Add in margarine and knead to form smooth and elastic dough. Weight 150g dough out. Add in strawberry paste and knead till well combine. This will be the strawberry portion. Cover both dough and rest for 1 hour 30 minutes.

3. Transfer both dough to working surface. Slightly knead to remove air bubble. Shape into balls and rest 10 minutes.

4. Flatten the strawberry dough into rectangle. Same with the plain dough(slightly longer). Then, stack the strawberry dough on top and roll up like swiss roll.

5. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) with cover and rest for 45 minutes.

6. Bake in preheated oven 180C for 28-30 minutes. Once cooked, immediately remove from mould and leave to cool on wire rack.

Good news for all bakers.

There is giveaway of vanilla beans in My Kitchen Snippets

Do drop by and find out more! Dateline is 19th December 2011. So hurry!

Chocolate and Coffee Square

I bake this cake specially for my sons' school teachers. Actually this chocolate coffee square is using the same recipe from previous bake-chocolate chips muffin. This time I double the recipe with one part added coffee flavour. Since the batter is too much for 8" square pan I baked some in mini muffins. Hope their teachers will like it. 

  

Ingredients:
~Cocoa batter
(A)
1 egg
250ml milk
90g vegetable oil
90g castor sugar 

(B)

240g plain flour
25g cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¼ cup of chocolate chips 

~Coffee batter
(A)
1 egg
250ml milk
90g vegetable oil
90g castor sugar

1 packet of 3 in 1 instant coffee powder
* dissolve with some hot water

(B)

250g plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside

¼ cup of chocolate chips

Methods:

1. Mix all ingredients (A) in a bowl till well combine.

2. Follow by sifted dry ingredients from (B). Slightly mix and pour in the chocolate chips. Stir till well incorporate but not over mix. Repeat the same for the coffee batter.

3. Pour the cocoa batter into lined 8" square pan. Follow by the coffee batter. Sprinkle chips on top. Bake in preheated oven at 180C for 30-33 minutes.  

Orangey Mixed Fruits Butter Rolls/ Straight Dough Method

This is another great recipe from Carol. This bread dough is using mashed sweet potatoes. Another soft and fluffy texture bread with only straight dough method. Sweetness from the mixed fruits and fragrance from the sweet buttery filling and topping just perfect!

 

Adapted and slightly modified from Carol

Ingredients:

(A)

150g orange sweet potatoes (mashed)
250g bread flour
1 egg
¾ tsp yeast
20g sugar
¼ tsp salt
80ml milk

(B)
15g margarine/ butter

50g mixed dried fruits

(C) filling
50g melted butter
50g brown sugar

(D) Topping

30g icing sugar
50g cake flour
40g butter
* Mix all into crumbs. Keep in fridge for later used.

Methods:

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add margarine and continue knead to form smooth and elastic dough. Add in the mixed fruits and mix till combine. Cover and let it prove for 1 hour 15 minutes.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Divide the dough into 2 portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the ball into rectangle shape. Brush the melted butter and sprinkle brown sugar evenly on surface. Roll up like swiss roll. Cut into 8 portions. Repeat the same for the other portion.

4. Place the rolls on 8" greased square pan and leave to rest for 45 minutes.

5. Apply egg wash. Sprinkle the topping evenly on top. (You can keep the leftover topping in deep freezer for future used).

6. Bake at 180C for 15-18 minutes. Remove from mould and cool on wire rack.

I am submitting this post to

Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

My Version of Chocolate Chips Muffins

Since I am having these muffins as part of my breakfast, I upgrade them in terms of nutrinuous value. I replace white sugar with dark brown sugar. The molasses really give some deep flavour to these muffins. I replace part of the butter portion with vegetable oil. Using dried longan together with the chocolate chips. Lastly adding wholemeal.

These muffins are more on chewy texture. Sweetness from the dried longan and chocolate chips go well together. Although it is not buttery and rich as the early post, it still moist and nice.  

Ingredients: 
(A)
30g dried longan

50ml water

(B)
1 egg
80g dark brown sugar

50g melted butter

40g vegetable oil
250ml mixture of milk and water (from longan)

(C)

200g plain flour

25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
*sift and set aside
30g wholemeal

¼ cup of chocolate chips (keep some for topping)

Methods:

~ Dried longan

1. Bring 50ml water to boil. Add in dried longan and cook till soft (about 1-2 minutes)

2. Drain the longan and keep the water. Set aside.

3. Mix the water with milk to get 250ml of liquid.

~ Muffin

1. Mix all ingredients (B) in a bowl till well combine.
 

2. Follow by sifted dry ingredients from (C). Slightly mix and pour in the soft longan and chocolate chips. Stir till well incorporate but not over mix.

3. Fill the batter into lined muffin cup. Sprinkle chips on top. Bake in preheated oven at 180C for 23-25 minutes.