Archive for bread

Yogurt Loaf using natural yeast

December 31, 2016 at 12:05 pm · Filed under Anything about food, bread, Uncategorized ·Tagged , , , ,

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Yogurt loaf using natural yeast discards
INGREDIENTS:
300g Japanese Kobe Bread Flour
150g natural yeast discards (I used day 4 yeast discards)
50g milk (do not pour all in, reserve half)
30g sugar
3g salt
1 egg (60g)
30g unsalted butter (soften)

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Method:
1. Place all ingredients except butter into a stand mixer fixed with a dough hook.
2. Start kneading into a  dough. If the dough is too dry, slowly add the reserved milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Remove and place on lightly floured work top and shape it into a boule. Transfer it on to a baking sheet and allow dough to rise to double it’s original size. Make a few cuts on the top about 1/2 inch deep. Spray with some water on the surface.
4. Spray some water into the oven to create some steam then place the dough in. Bake for 40-45 minutes at 200C until golden brown. Cover with foil if the bread browns too fast. Remove from oven, leave it to cool for a

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The leaven..disgusting looking huh!

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Makes a good sandwich bread!

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Swedish Saffron Bread

December 27, 2016 at 12:28 am · Filed under bread ·Tagged , , ,

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Pumpkin Christmas Tree Buns

December 17, 2016 at 4:03 pm · Filed under Anything about food, bread, pumpkin, Savory, Uncategorized ·Tagged , ,

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Chicken floss Bread rolls

December 4, 2016 at 3:08 pm · Filed under Anything about food, bread, Savory, Uncategorized ·Tagged , , ,

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Chicken Floss bread rolls

Ingredients

    • 300g bread flour
    • 30g sugar
    • 2g salt
    • 1 small egg (50g without shell)
    • 145g milk
    • 1 and 1/2 teaspoon instant yeast
    • 30g unsalted butter at room temperature
img_4376Instructions:
  1. In a stand mixer, add all the ingredients of the dough expect butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading until you get a smooth, elastic and soft dough.
  2. Remove the dough on to a slightly floured surface and grab one end and smash it several times on the surface to strengthen the gluten.
  3. Roll into a ball and place in a large bowl, and allow to proof until doubled.
  4. Transfer the dough out and roll out the dough to about 4-5cm thick. Using a pizza cutter, cut out 11 x 11cm square. Transfer into a lined 11 x 11cm pan.  Press into the corners. ( I shaped the left over dough into two buns). Cover with a damp cloth and allow to proof 30 minutes before baking in a preheated oven at 170C for 20 minutes. Rotate half way to get even browning.
  5. Once cooked, remove from oven and cool down. Once cooled, cut a few shallow slits on the bread and apply mayonnaise all over.
  6. Sprinkle chicken floss on top and roll up as you would a swiss roll. Cut into 1 inch slices, and apply mayonnaise on the cut sides and stick on more chicken floss.
  7. Enjoy!
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Whole Meal Bread

October 2, 2016 at 10:39 am · Filed under Anything about food, bread ·Tagged , , , ,

img_2275Whole Meal Bread

Yields: 1 Loaf (9″x5″x4″) and 3 x 70g buns

INGREDIENTS

400g bread flour
140 g wholemeal flour
20g Black sesame powder
1 ½ tsp instant yeast
30g brown Sugar
1 ½ tsp Salt
40g butter
340g full cream milk (UHT)

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METHOD:

Add all ingredients except butter into the stand mixer bowl and reserved 40g of milk.  Using the dough hook attachment, knead until the dough is pliable then add in the soft butter and continue to knead until dough achieved window pane stage. If dough appears dry, add a tablespoon at a time of the reserved milk. The dough should stick a bit at the bottom of the bowl.

Shape into a round ball and leave covered for first proofing. Dough should have doubled in size when done.  Timing is dependable on weather from 50-60 minutes.

Punch down the dough to release the air and place dough on a lightly floured surface. Weigh 3 x 70g dough and shape into buns.  Place on baking sheet for 2nd proofing. Roll out remaining dough into long rectangle shape then roll up like a swissroll.  Place all dough in a greased loaf pan and leave it covered with a damp cloth to rise.

Bake in a preheated oven at 180C for 40 minutes (loaf) and 20 minutes for the buns or until lightly golden.

Remove from the oven and unmould on to a rack to cool completely before slicing.

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Notice:~ Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left! So if you do not see anymore activities here, please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page) or in Albums.

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5 Stars Soft White Bread

September 28, 2016 at 6:11 am · Filed under Anything about food, bread ·Tagged , , , ,

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Doubled recipe to bake this loaf

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And six sausage buns

The lady who tried this recipe recommended this recipe over  Wu Pao Chun‘s champion toast so I had to give it a try too. I followed the ingredients from her blog, The Fatty Rie and use my stand mixer to prepare the dough instead of bread machine.

Ingredients:
– 230g bread flour
– 25g butter
– 25g sugar
– 3g salt
– 3g yeast
– 25g egg, beaten
– 125g cold water

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Method
1. In your mixing bowl with dough hook, put in flour then place sugar, salt and finally yeast on the top in a separate spot away from the salt.
2. Add in the egg and water and start to 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.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and divide into 3 equal parts and shape into a log and place into a 20 x 10 x 10cm pan. For sausage buns, weigh dough to 60g each, then roll into a long strip about 1 ft and twirl it around a sausage.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done. For sausage buns, bake at 160C for 20-25 minutes.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.

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Hokkaido Bread Loaf

August 7, 2016 at 3:43 am · Filed under Anything about food, bread, Savory ·Tagged , , , , ,

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IMG_9606Hokkaido 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

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Method
1. In your mixing bowl with dough hook, put in both flour 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.
4. Shape into a smooth ball and proof until doubled in size. Punch down gently and shape into a log and place into a 20 x 10 x 10cm pan.
5. Proof a second time until it went about an inch above the rim and bake in preheated oven at 170C for 35-40 minutes. Test for doneness by knocking on the crust, if sounds hollow, it’s done.
6. Remove from oven, let it cool in pan for 5 minutes then remove and cool on rack. Slice only when bread is completely cool.

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