Pumpkin Buns (Tangzhong method/烫种)

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Recently, I used to bake breads with tangzhong method. This method gives great result, soft and fluffy bread texture even the next day. I have posted similar tangzhong recipe here.

Sweet Potato Bun with Cheese Topping/ Straight Dough Method

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I like this recipe as the added sweet potatoes do make the different to the bread texture. It gives soft fluffy buns. Not forgetting the natural bright purple colour. With the brown cheese topping sure add bonus to these sweet buns.

5 Thousand Dollars Starter Dough Bread Recipe (五千元的老式面包)

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Love my little girl's hand. Give special touch to this photo ^^

I have baked this bread for several times and I love it! This time I added black sesame powder into this recipe. This type of bread has no yeast flavour, brings out a sweet aroma with soft milky texture to taste. I was amazed with the soft cushiony texture even though no cream was added. Most of my blogger friends can’t resist NOT TO TRY as it looks really velvety soft!

Turkish Pizza

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Dear friends and readers, thanks for all the supports and encouragement. 

Wishing all a Joyful and Happy New Year 2014!

*******************************************************

Turkish pizza (lahmacun) is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.

Alternative Log Cake

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Last year I made Christmas Log Cake. This year I want to make something different for Very Good Recipes challenge. As we know log cake is made with sponge cake, frosted, rolled to form a cylinder, and frosted again on the outside. Mine is frosted on the outside but without sponge cake inside. Can you guess what could it be ?

Pita Bread

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Pita is a slightly leavened wheat bread, flat, either round or oval, and variable in size. It is used in Middle East cuisine. Pita is used to scoop sauces or dips such as hummus and to wrap kebabs in the manner of sandwiches. Most pita are baked at high temperatures, causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.

Braided Star Bread

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Christmas is just around the corner. Everyone is busy with Christmas preparation. Although I'm not Christian I like to join the fun of Christmas bake too :) I saw this Braided Star Bread link shared by Alice, I Love. I Cook. I Bake. in Facebook. And I love to give it a try! I make some changes to the recipe. I replace all-purpose flour with bread flour. Substitute the Nutella filling with red bean paste.

Okara buns/ Straight Dough Method

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For those who used to make soya milk at home you will have leftover okara. I used to throw away but not anymore. After knowing okara can be reused I kept it whenever I make soya milk. I will keep in freezer if not consume within 3 days. If you google you will surprise how humble okara can be used in many recipes. These include mantou (steamed bun), bread, fried eggs, butter cake etc. I had try okara bread and mantou which I going to post today and the subsequence post.

Brown Sugar Raisin Bread (Williams-Sonoma)

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I wanted to bake raisin bread for ages! I used to bake bread but not with raisins inside. The reason is my family especially kids dislike raisins in their bread. They sure will remove the raisins one by one if happen serving to them :P

I’m happy to see this Bake along #53 is brown sugar raisin bread recipe. It tells me not to wait anymore :D So I baked it and enjoy it as my tea time break!

I accidently added too much water and gave me very sticky dough. I have no choice but to proceed with the proving stage and hopping the dough not as sticky as it was after proving. Magic didn’t happen to this dough:D So I have no choice just shape the dough as much as I can. Despite not so looking shape the bread texture is soft and spongy. It is best to consume on the same day. I used 350g from the dough for brown sugar raisin loaf and the rest make into buns for burger meal.

Coconut Bread/Sponge Dough Method

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I’m using the same bread recipe in previous post, spring onions bun for this recipe. Instead of having brown palm sugar I used green pandan desiccated coconut as filling. Thanks to Sonia for sharing this great recipe. If you like coconut you are going to love these green desiccated coconut buns^^ 

Classic Cinnamon Roll/Sponge Dough Method

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Cinnamon roll is a rolled sheet of yeasted dough with cinnamon and sugar mixture over a thin coat of butter. The dough is rolled, cut into individual portions and place next to each other in baking pan. After bake the rolls will stick to each other and form round bun. Classic cinnamon roll is being chosen for this month Bake-along #49 theme. Recipe from The Williams-Sonoma, Baking Book bake the roll on some sort of glaze which place at the base of baking pan. This will give sticky gooey sweet glaze on top of cinnamon rolls. Having them especially warm really comforting ^^ 

I used my recent posted bread recipe for this classic cinnamon roll. Since I prefer to serve warm I only used 1/3 of the dough for this recipe. I replace honey for corn syrup as I don’t feel like buying just for this bun. At first I’m worry of the honey will overcome the cinnamon smell. Surprisingly the honey smell is not so obvious. I found that some sugar (the sticky topping) not melt and stick at the bottom of the pan after removing the rolls. Next time will melt the sugar in the paste before spread on the pan.

Bread recipe adapted with minor modification from Alex Goh, The World of Bread

Cinnamon rolls topping reference from The Williams-Sonoma, Baking Book

yields about 1kg dough, only used 350g dough and bake in 8-inch round pan

Classic Cinnamon Roll/Sponge Dough Method
Ingredients: 

~Sponge dough
2 teaspoons instant yeast

2 tablespoons water

420g bread flour

½ tablespoon sugar

220ml water

~Main dough
(A)

All above sponge dough

1 egg

80g sugar
1 teaspoon salt

(B)

60g bread flour
60g all-purpose flour
60g whole wheat flour

20g milk powder

3 tablespoons ground brown flaxseed

1 teaspoon instant yeast

40g water

(C)

3 tablespoons grape seed oil

~Sticky topping

15g butter, melted

60g honey (replace for corn syrup)

60g brown sugar

~Cinnamon sugar mixture

40g light brown sugar

1 teaspoon cinnamon powder

*Mix together in a small bowl. Next time will reduce as only used 1/3 of the mixture.

Few tablespoons of room temperature butter for spreading

Methods:

~Sponge dough

1. Mix instant yeast and water inside kneading bowl and set aside for 10 minutes. Add the remaining ingredients and knead to form dough.

*DO NOT need to be knead till elastic stage.

2. Cover the dough and let it to prove for 2½ hours.

~Main dough (refer here for more pictures)

1. With a spatula make a ‘well’ by dividing the sponge dough into few portions. Add the egg, sugar and salt. Knead till well combine.

2. Then, add in all the remaining ingredients. Knead till well blended and form a dough.

3. Add in the oil and continue knead till form smooth and elastic dough.

4. Let the dough rest for 10 minutes. Then, it is ready to use!

5. Prepare the sticky topping. Mix melted butter with honey and brown sugar until form smooth paste (Next time will make sure all the sugar is melt before used). Spread the mixture into 8-inch round pan and spread over the bottom.

6. Measure 350g (about 1/3 of dough) of dough for this cinnamon roll. Shape into ball and leave aside for about 10 minutes. To Shape, roll out the dough into rectangle. Brush few tablespoons of butter evenly on surface (Leave one end, about 1 cm free from butter. This will help in proper sealing). Sprinkle cinnamon sugar mixture on top of butter. Then roll into a cylinder. Cut both edges to get nice roll. Divide the roll into 9 equal portions.

7. Arrange the rolls start with placing a roll in the center of pan. Then place the rest of rolls around. Insert the trim rolls around the center. Leave to proof for 45 minutes or till double in size.

8. Bake in preheated oven at 180C for about 18 minutes or till golden brown.

 *I skip brushing butter/egg wash.

9. Place a wire rack over pan and invert the rolls. Leave to cool. It is best to serve warm.

This post is link to Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids   

Spring Onions Bun/Sponge Dough Method

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Bread consumption has been increase as my kids grow up :) They usually have it at home as breakfast and bring some to school. Instead of ordinary sandwich with spreads I baked these savory spring onion buns. Actually making these buns manage to 'kill two birds with one stone':D I'm not only clearing full-grown spring onion from my garden and also getting my kids to eat vegetables ^^

Recipe of Alex Goh yields about 1 kilogram dough. The number of bread produced is just nice for my family to consume in two days. The most important is this sponge dough method gives soft fluffy bread. The sponge dough does not need to rest overnight neither keep inside fridge. It just needs to be kept at room temperature for 2½ hours before used. Since is a big loaf it is a lot easy to knead with stand mixer instead of hands.

I replace some of the flour with whole wheat flour. I’m using ground brown flaxseed as well. Instead of using butter I replace with grape seed oil. With these minor changes hoping it gives more nutritious bread for my family.

Talking about spring onion, I like to share on how I prepare them so I will have clean and dry diced spring onion. Wash spring onion by rinsing under tap water. Then gather the spring onion and hang up in airy place till dry. Once dry, cut into dice and keep inside fridge to dry further (about ½ - 1 hour). Now is ready to use. 

With the photos attached below it gives you better picture of how this sponge dough works. Do try so you and your family also can enjoy these soft fluffy buns ^^ 

Sponge dough. DO NOT need to be smooth.

Sponge dough. After 2 1/2 hours proving time at room temperature.

Sponge dough. Make a 'well'  with spatula .

Adding egg, sugar and salt inside the 'well'

Knead till all combine. Sticky texture...

Adding dry ingredients into sticky dough.

Knead till all combine and form elastic dough.

These buns are ready to be baked.

Recipe adapted with minor modification from Alex Goh, The World of Bread Cookbook

yield about 1kg dough. 

Spring Onions Bun/Sponge Dough Method
Ingredients: 

~Sponge dough
2 teaspoons instant yeast

2 tablespoons water

420g bread flour

½ tablespoon sugar

220ml water

~Main dough
(A)

All above sponge dough

1 egg

80g sugar
1 teaspoon salt

(B)

60g bread flour
60g all-purpose flour
60g whole wheat flour

20g milk powder

3 tablespoons ground brown flaxseed

1 teaspoon instant yeast

40g water

(C)

3 tablespoons grape seed oil

~ Spring onion topping (sufficient for 9 pieces of bun)

30g butter, room temperature

½ beaten egg (keep the remain ½ for egg wash)

50g spring onion (diced)

*Mix all the ingredients till well blended. 

Topping is ready to be used

Methods:

~Sponge dough

1. Mix instant yeast and water inside kneading bowl and set aside for 10 minutes. Add the remaining ingredients and knead to form dough.

*DO NOT need to be knead till elastic stage.

2. Cover the dough and let it to prove for 2½ hours at room temperature.

~Main dough

1. With a spatula make a ‘well’ by dividing the sponge dough into few portions. Add the egg, sugar and salt. Knead till well combine.

2. Then, add in all the remaining ingredients. Knead till well blended and form a dough.

3. Add in the oil and continue knead till form smooth and elastic dough.

4. Let the dough rest for 10 minutes. Then, it is ready to use!

5. Divide the dough into 80g each. Shape into ball and leave aside for about 10 minutes. To Shape, roll out the dough into rectangle. Then fold and seal to shape into ovals.

6. Place onto a greased pan and leave to proof for 45 minutes.

7. With a sharp knife make a cut on the top portion. Brush with egg wash and put the spring onion mixture on top.

8. Bake in preheated oven at 180C for about 12-15 minutes.

I'm linking this post to

 Cook-Your-Books #3 hosted by Kitchen Flavours  

Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.  

Cream Corn Sausage Loaf Bread/ 17hrs Pre-fermented Sponge Dough

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Have you try baking bread with 17hrs pre-fermented dough method? If not I suggest you to try at least once! Because you are going to love it! The bread texture is soft, fluffy and can last for longer time. Do check out in my previous posts Cream Cheese Buns and Wholemeal Bread.

Don’t be scared by the 17hours as the yeast is the one doing the job for you :D Just prepare the sponge dough (less than 5 minutes effort!) and store in fridge after an hour rise at room temperature. Proceed with the bread making method as usual. Sounds easy right?

Since I’m going to bake with corn I used cream corn as the liquid portion. I baked into a plain loaf and a sausage cheese loaf. You can choose to bake in any form you like.

Ingredients:
~17 hours pre-fermented sponge dough(yield about 300g)
¼ teaspoon instant yeast
150g water
150g bread flour

Add yeast, water and flour in sequence into a container (same container for storage as well). Mix with spatula till well combine. Cover and leave at room temperature for an hour. Keep inside refrigerator at least 16 hours before used.

~Main dough (yield about 890g dough which enough for two 450g sandwich loaf tins)
50g sugar
½ teaspoon salt
½ egg (lightly beaten. Keep the other 1/2 for egg wash)
150ml cream corn (canned)
350g bread flour
1 teaspoon instant yeast

30g butter

~ Filling

40g shredded cheddar cheese

2 sausages (diced)

1 onion (diced)

*Mix together and set aside

Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter and knead till form smooth and elastic. Cover and leave to rest for 1 hour 15 minutes.

2. De-gas dough and transfer on a lightly floured surface. Divide the dough into 2 portions.

a) Loaf bread

-Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin (I’m using L21 cm x W10 cm x H11 cm sandwich tin).

 b) Sausage loaf (refer here for steps)

-Divide the other portion into 4 (about 110g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.

-Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It will give you 2 sets of stacking dough.

-Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.

-With a scraper, cut each roll into 6 equal triangles as shown. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down.

3. Leave to prove for about 45 minutes or until double in size. Apply egg wash. Bake in preheated oven at 170C for 30 minutes. Cover with aluminium foil if the colour brown too fast.

* Do adjust according to your oven temperature.

4. Remove the bread immediately from baking tin and leave to cool completely on a wire rack. While is hot brush the surface with some butter. This will give you shine looking bread and yield soft crust.

I'm sharing this bread recipe at :

~ Yeastspotting

~ Little Thumbs up organised by Zoe ,Bake for Happy Kids and Mui Mui, My Little Favourite DIY and hosted by Esther, Copycake Kitchen. 

Variety of Bread (Spinach,Chocolate and Goji)/ Straight Dough Method

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With Alex Goh straight dough bread recipe I modify by vary the liquid used to bake different flavour of bread. Here are some flavours I have try. The quantity and type of flour used are same. The different are on the amount of liquid, instant yeast and type of liquid used. I’m glad still turn out great (at least stay soft the 2^nd day).

Spinach Sausage Loaf Bread

Spinach Sausage Loaf Bread

Adapted and modified from The World of Bread, Alex Goh cookbook

(yield 2 loafs)

Spinach Sausage Loaf Bread

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g sugar

1 teaspoon salt

1½ teaspoons instant yeast

(B)

1 egg

90g spinach puree

150ml water

(C)

30g butter (replace with vegetable oil)

(D) Sausage cheese filling

2 sausages (diced)

1 onion (finely diced)

25g shredded cheddar cheese

*mix together and set aside

1-2 tablespoons vegetable oil for brushing

1 egg for egg wash

Methods:

1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.

2. Add butter/oil into the dough and continue knead till can be stretched to form a "window panel". Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour and 15 minutes or until double in size.

3. De-gas dough and transfer on a lightly floured surface. Divide the dough into 2 portions.

a) Loaf bread

-Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin (I’m using L21 cm x W10 cm x H11 cm sandwich tin).

 b) Sausage loaf (refer here for steps)

-Divide the other portion into 4 (about 90g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.

-Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It will give you 2 sets of stacking dough.

-Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.

-With a scraper, cut each roll into 6 equal triangles as shown. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down.

4. Leave to prove for about 45 minutes or until double in size. Apply egg wash. Bake in preheated oven at 170C for 30 minutes. Cover with aluminium foil if the colour brown too fast.

* Do adjust according to your oven temperature.

5. Remove the bread immediately from baking tin and leave to cool completely on a wire rack. While is hot brush the surface with some butter. This will give you shine looking bread and yield soft crust.

Whole Meal Chocolate Chips Loaf Bread

Whole Meal Chocolate Chips Loaf Bread

(yield 2 loafs)

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g whole meal

10g cocoa powder

50g sugar

1 teaspoon salt

2 teaspoons instant yeast

(B)

220ml water

1 egg

(C)

30g butter (replace with vegetable oil)

(D)

Handful of chocolate chips for filling

1-2 tablespoons vegetable oil for brushing 

Methods refer to above.

Wolfberry or Goji (枸杞) Buns

The colour more on orangey

Desiccated coconut as filling

Wolfberry or Goji (枸杞) Buns

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g sugar

1 teaspoon salt

1½ teaspoons instant yeast

(B)

15g wolfberry or goji (枸杞) 

200ml water

*Leave dried goji inside water for about 5 minutes to soften. Blend together till fine.

1 egg

(C)

30g butter (replace with vegetable oil)

(D)

Desiccated coconut for filling

1 egg for egg wash

Methods refer to above. But this one is making into buns instead of loaf bread.

Sausage Loaf Bread/ Straight Dough Method

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I owned the cookbook 'The World of Bread' by Alex Goh, local pastry chef. I have tried several recipes and all works well. Among the recipes this straight dough method has been my favourite. I have been using it for quite sometimes. Now I still love it! Of course it yields soft and fluffy bread. I used this as my master straight dough recipe whenever I want to add flavour. Instead of having plain, I replace liquid with spinach purée, wolfberry or goji (枸杞) purée etc, which I going to share in other post. 

Adapted and slightly modified from The World of Bread, Alex Goh

Using stand mixer and this recipe yield about 720g dough. Baked into one sandwich loaf and sausage loaf.

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g sugar

1 teaspoon salt

1 teaspoon instant yeast

(B)

1 egg

220ml water

(C)

30g butter (replace with vegetable oil)

(D) Sausage cheese filling

2 sausages (diced)

45g shredded cheddar cheese

*mix together and set aside

1-2 tablespoons vegetable oil for brushing

1 egg (lightly beaten) for egg wash

Methods:

1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.

2. Add butter (oil) into the dough and continue knead till can be stretched to form a "window panel". Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour and 15 minutes or until double in size.

3. De-gas dough and transfer on a lightly floured surface. Divide the dough into 2 portions.

a) Sandwich Loaf bread

-Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin (I’m using L21 cm x W10 cm x H11 cm sandwich tin).

For sausage loaf

b) Sausage loaf (in L23 cm x W13 cm x H8 cm cake mould)

-Divide the other portion into 4 (about 90g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.

-Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It gives you 2 sets of stacking dough.

-Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.

-With a scraper, cut each roll into 6 equal triangles as shown. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down.

4. Leave to prove for about 45 minutes or until double in size. Apply egg wash. Bake in preheated oven at 170C for 30 minutes. Cover with aluminium foil if the colour brown too fast.

* Do adjust according to your oven temperature.

5. Remove the bread immediately from baking tin and leave to cool completely on a wire rack. While is hot brush the surface with some butter. This will give you shine looking bread and yield soft crust.

Like sweet loaf? Just replace the filling with chocolate chips! 

I'm sharing this post at Yeastspotting