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.

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.  

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.

Pumpkin No-Knead Dinner Rolls with Cheese

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I prepared this rolls during school holidays as lunch for my 3 kids and me. Then served these cheese rolls with mushroom soup. They just love it!
 

This no-knead rolls is similar with No-knead Dinner Rolls that I posted. The only different is changed it into savoury rolls with added pumpkin, brown onion, sausage and cheese. Today rolls are bigger. I shaped the dough into 8 instead of 12 pieces. Less work on shaping and transferring into pan :P Do use non-stick pan if you have any(or lined the side) as the melted cheese will stick at the side of pan. The extra effort of lining the pan definitely helps on cleaning afterwards. Enjoy!
 

Inspired from Martha Stewart No-knead dinner rolls
Half the recipe
Ingredients:
(A)

170ml warm water

50g pumpkin puree
7g active dry yeast

(B)

20g sugar
2 tablespoons melted butter (replace with vegetable oil) 
1 egg, lightly beaten (reserve some for egg wash)
1/4 teaspoon salt
3 cups all-purpose flour (spooned and leveled), plus more for shaping dough

2 tablespoons parmesan cheese

 

(C) Filling and Topping

1 onion (sliced and cook with some oil till brown)

1-2 diced sausage

*Mix onion and sausage together. Set aside.

50g shredded cheddar cheese

Methods:
1. Mix warm water and pumpkin puree into a large bowl; sprinkle with yeast, slightly mix and let stand until foamy, about 5 minutes.

 

2. Add sugar, butter, eggs, and salt; whisk to combine. Add flour and parmesan cheese; mix until incorporated and a sticky dough forms. Pour in mixture of brown onion and sausage. Slightly mix till combine.

3. Cover bowl and set aside in a warm place until dough has doubled in bulk, about 1 hour.
 
4. Turn dough out onto a well-floured work surface. With scraper divide the dough into half. Each half divides into 4 portions. Repeat the same for the other half. (total of 8 pieces).

 
5. Generously grease a round 9' baking pan(non-stick pan is better). Place dough balls in and let it rise in a warm place until doubled in bulk, 30 to 40 minutes.
*The dough is very sticky. I used scraper and spatula to 'shape' and transfer into pan.

6. Apply egg wash. Sprinkle the top with shredded cheddar cheese. Bake in preheated oven 180C for about 30 minutes. Bake until golden and rolls sound hollow when tapped on bottom (tent with aluminium foil if browning too quickly).

I'm submitting this post for this month :

 

~ Wild Yeast Blog @ Yeastspotting

 

~Recipe Box hosted by Bizzy Bakes



Oreo Buns/ Straight Dough Method with Sweet Potatoes

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Hi! I’m back! Today going to share something popular Oreo Breads! Baking with Oreo cookies is well received by bakers. You can easily find lots of Oreo recipes among food bloggers. The first time I baked with Oreo is in chiffon cake. Today is Oreo bread. I'm sure most of you very familiar with it.

I choose to bake with Oreo filling inside the bread. This is easy to eat especially serving to young kids. I didn't add any sugar inside the filling as having Oreo together with cream is sufficient to sweeten the bun. Hope you all will love it!

some dough into sausage buns

 

Bread recipe from Carol

Oreo cookies filling from Jane with minor modification
Ingredients: yield about 70g x 8 pieces
~bread
150g sweet potatoes (mashed)
1 egg
80g milk

* start with 50g first. If too dry then add a little bit more.
20g sugar
1/8 tsp salt
250g bread flour
3/4 tsp instant yeast

15g butter


~Oreo cookies filling
30g butter
25g egg
60g Oreo biscuits (Put inside plastic bag. Together with cream filling crush with rolling pin)
*keep about 2 tbsp for topping
2 tbsp milk powder

Hand whisk butter till light. Add in egg and combine well. Follow the rest of ingredients. Mix till well combine. Keep inside fridge to set for easy wrapping.


~topping
2 tbsp crushed Oreo biscuit from above
1-2 tsp vegetable oil
Mix till well combine. Set aside.


Methods:
1. Put all ingredients in mixing bowl 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. Transfer to working surface. Divide the dough into 70g portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the ball into disc. Wrap with Oreo cream filling. Seal tight and shape into round. Place on grease paper and leave to rest for 45 minutes or double its size.

ready to be baked

 4. Apply egg wash. With a pair of scissors make a small cross cut on top. Put some crushed Oreo crumbs on top. Bake in preheated oven at 170C for 18 minutes.

 

I'm sharing this post at:

~Yeastspotting
 

~ Bake Your Own Bread (BYOB) hosted by Girlichef, Delectable Musings and My Discovery of Bread

~ Full Plate Thursday by Miz Helen's Country Cottage

~Recipe Box 14 hosted by Bizzy Bakes

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

 

Wholemeal bread/ 17hrs Pre-fermented Sponge Dough

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Another great bread recipe I found from Sabrina blog. Wholemeal bread recipe with 17 hours pre-fermented sponge dough. This is the best wholemeal bread I ever baked! Why I said so? Because it is like Gardenia wholemeal loaf bread! If not better then must be equally good!

Sausage buns

 

However my hubby and kids not really enjoy it as they prefer white fluffy bread. If I bought it is meant for my own consumption :D If you like wholemeal bread do try out this fabulous wholemeal bread recipe. Thanks again Sabrina!
 

 

This portion is enough for two 450g sandwich loaf tins. I baked half as loaf and the other half into sausage buns.

Adapted and slightly modified from Sabrina
Ingredients:
~17 hours pre-fermented sponge dough(yield about 300g)
1/4 tsp 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.
*I find that it is easy to mix by adding yeast, water and lastly flour.
*I prefer to use all the chilled sponge dough after the 17 hours. Unless you need big portion of bread dough.

~main dough (yield about 810g dough)
50g sugar
1/4 tsp salt
1 egg
75ml water (or milk)
200g wholemeal flour
150g bread flour
2 tsp instant yeast

50g butter

~filling and topping
Few sausage
Few slices cheddar cheese


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. Transfer to working surface.
(a) loaf bread
Weight about 410g dough. Roll out into rectangle shape. Then roll into log and place into sandwich loaf tin.

(b) sausage bun
Divide the dough into 100g portions or any portions you like. Shape into balls and leave to rest for 10 minutes. Roll out into rectangle and wrap sausage in any way you like.

3. Place the buns on greased paper. Leave both loaf and buns rest for 45 minutes or double its size.

4. For buns place 1/3 of cheddar cheese slice on top. Bake in preheated oven at 180C for 12 minutes. For loaf bread bake at 160C for 30 minutes (without sandwich tin cover).

*Do adjust according your oven temperature.

5. Remove and leave on wire rack to cool.

 

 

Do visit cream cheese buns with the same method with normal bread flour.

I'm sharing this post at:
 

~Yeastspotting

 

~ Bake Your Own Bread (BYOB) hosted by Girlichef, Delectable Musings and My Discovery of Bread 

~ Full Plate Thursday by Miz Helen's Country Cottage

 

Green Pretzel/ Straight Dough Method

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This recipe is modification from One Bite Cheese Bread. Although spinach is added it still tastes like cheese buns. Since this month is Saint-Patrick Recipe challenge by Very Good Recipe, I change these buns into green. Hope you all like it! 

Adapted and slightly modified from Carol

Ingredients: yield 50g x 8 pcs

(A)

200g bread flour

1/3 tsp yeast

30g sugar

1/8 tsp salt

1 tbsp pamesan cheese

*I used 30g finely grated cheddar cheese

50g cooked spinach + 60ml water

* Blend into puree

(B)

30g margarine/ butter

Methods:

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add margarine and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes or double its size.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Divide into 50g each. Shape into balls and leave to rest for 10 minutes.

3. Roll out each ball into rectangle and fold into oval shape. Seal tight and slightly roll into log (about 15cm length). Leave aside to rest for 10 minutes. Roll the log further to extend into rope (about 30cm). Hold the ends and cross over each other. Pull ends around and down to the center of the rope to form pretzel.

4. Place the pretzel on baking pan and leave to rest for 45 minutes or double its size.

 

5. Bake in preheated oven at 180C for 10 minutes. Remove and cool on wire rack.

I'm sending this post to

Saint-Patrick Challenge

on Very Good Recipes