Archive for July, 2018

Garlic butter/cheese Buns

July 24, 2018 at 5:55 am · Filed under Anything about food, bread ·Tagged , , ,

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Garlic butter/cheese buns

For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
60g unsalted butter, softened
1 tbsp minced scallions
1 tsp dried thyme
a dash of pepper
1/2 tsp salt – omit this if you are using salted butter

Preheat oven to 200°C. Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake for 30 mins. Press on the garlic, it should be soft. Allow garlic to be cool enough to handle then squeeze it out into a bowl. Mashed it up and add butter, scallion thyme and pepper and salt if using. Stir well to combine. Set aside and wait for the bread dough to be ready.

For the dough:-
Hokkaido Bread Loaf

270g bread flour
30g plain flour
10g milk powder
40g caster sugar
1/2tsp salt
1 tsp instant yeast
50g egg
90g Hokkaido Fresh Milk (if can’t find just use fresh milk)
80g whipping cream

10g unsalted butter

some shredded mozzarella and cheddar cheese (optional)

Method:-

1. In your mixing bowl with dough hook, put in both flours and milk powder then place sugar, salt and finally yeast on the top.
2. Add in the egg, milk & whipping cream and knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready. Otherwise, continue to knead a few more minutes then test again.
4. Shape into a smooth ball and rest the dough for 15 mins. Divide into 8 pieces (68g each) and roll into a ball. Rest again for 10 mins covered.
5. Take a piece and roll into a flat oval shape. Spread some garlic butter on top, leaving some space at the sides. Top up with some mozzarella and cheddar cheese. Then fold up from a short point and roll into a oblong shape. Make sure you seal it well to avoid leakage.
6. Place on baking sheet and repeat with the rest until complete. Proof until doubled before baking at 170C for 25-30 minutes, turning once half way through baking.
7. Remove from baking sheet immediately and allow to cool on the rack. Best served warm.

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Basic white loaf (Autolyze method)

July 17, 2018 at 12:11 am · Filed under Anything about food, bread ·Tagged

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Basic white loaf (Autolyze method)

325g bread flour
100g milk
100g water

25g water (reserve 10g)
3g yeast
1 tsp salt
1 tablespoon sugar
15g butter

Method:

1. Mix flour and 200g milk/water until well combined. Cover and keep in fridge to autolyze for 4 hours or over night. (from some feedback, some of you find the dough to be too wet. So I would suggest you reserve about 20g of this liquid to be added if dough is too dry while kneading)
2. After 4 hours, remove from fridge and mix the yeast and with 25g water.
3. Tear the dough into pieces and transfer into the mixer bowl. Add sugar and salt and lastly,  the yeast mixture and start kneading until smooth dough forms.
4. Add butter and knead to window pane.
5. Remove from mixer bowl and knead with hand for a couple of minutes until smooth. Shape into a ball and allow to proof covered until dough has risen a bit. This should take about 30 mins.
6. Roll out flat. Fold in the two sides to meet then roll like swissroll into a log. Place into pan and allow to proof into an inch above the rim.
7. Bake in preheated oven at 190C for 30 mins. Tent at 20 mins to avoid burnt crust.
8. Remove from pan immediately and cool on rack.

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Gula Melaka Chiffon

July 15, 2018 at 2:40 am · Filed under Anything about food, cakes, chiffon/sponge ·Tagged , , ,

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Gula Melaka Chiffon

Ingredients:-

6 eggs yolks – I used grade A eggs (65g)
60g corn oil
100g plain flour
1/4 tsp salt
50g coconut milk
50g pure gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
60g sugar

 

Method:

1. Melt gula melaka with coconut milk and a piece of pandas leave. Strain into a large mixing bowl. Add the oil and yolks and mix well.
2. Add sifted flour and mix with a hand whisk until combined. Set aside.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into an 8″ (20cm) tube pan and place it into another seamless pan before placing these into a shallow water bath. Bake at 160C for 90 mins. Water bath should dry up towards the end of the baking time. If not, then remove the water pan and continue to bake until cooked.
6. Invert immediately to cool completely before unmolding.

Comments (1)