Friday, 21 April 2017

Mixed seed no knead bread

When you are into baking bread, every opportunity for you to practice counts.  I spotted yet another no knead artisan bread shared by a FB member and since I bought a pack of mixed seeds, it will be a good opportunity to use it.

Am pretty pleased how this Mixed Seeds no knead bread turned out. 

Findings: I replaced the water with water kefir 2nd ferment.  The dough ferment beautifully overnight.  Must heavily floured the work area because the dough was very sticky.  I used a dough scrapper to form into a ball but after that 30 mins rest, it sort of spread out again and I had to quickly shaped it back into a ball before putting it into the hot dutch oven.

What you need:

270g unbleached all purpose flour
70g wholemeal flour
10g salt
½ tsp yeast
½ cups water kefir 2nd ferment
100g mixed seed, soaked with 50g water


In a large mixing bowl, whisk together flour, salt, yeast and mixed seeds together.

Add water and mix until a shaggy mixture forms.

Cover bowl with plastic wrap and set aside for 12 - 18 hours or overnight.

Preheat oven and cast iron pot to 230°C.

Meanwhile, pour dough onto a heavily floured surface and shape into a ball.

Cover with plastic wrap and let set while the pot is heating.

Remove hot pot from the oven and drop in the dough.

Cover and return to oven for 30 minutes.

Remove the lid and bake an additional 15 minutes.

Remove bread from oven and let it cool on a cooling rack.

Tau Suan (Fried method)

I like Tau Suan but it is difficult to prepare at home when it is only just for 2.  My kids do not like starchy dessert but since I am going to offer some to the workers working on my hous, this will be a good opportunity to make some.

I was happy to have this as it is not mushy like those sold outside.

Adapted: Source

What you need:

1 litre water  (you can add another 500ml but since I like mine with more bean I reduced water)
6 pandan leaves
250g mung bean, soak overnight
3 tbsp sugar

200g sugar 
40g sweet potato starch

you tiao (crullers), cut into bite size


Bring a pot of water and pandan leave to boil for about 10 mins.

In a wok, add mung bean and 3 tbsp sugar.  Stir fry until the bean are golden and caramelised. (it gets darker)

Remove pandan leaves from the flavoured water and pour in the fried mung bean.

Let it boil for 7 mins.

Prepare thickener mixture by combining sweet potato starch with 1/4 water.  

Add in sugar to your mung bean mixture.  Tune acoording to your taste.

Lower heat and gently pour in the starch solution.  Stirring constantly as you pour in.

Once thickened, remove from heat and serve with you tiao.

Thursday, 20 April 2017

Butter Sugar Bun

After my last failed attempt on a bread made from sourdough starter, I decided to give myself a break.  

FS shared this Butter Sugar Bun recipe some weeks ago and it had taken the cyber world by storm.  Everyone was raving about it and that really urge me on to get a new packet of instant yeast.  Since it does not take too much time, I went for it.

Thanks FS for sharing this wonderful recipe.  

Findings: The taste is really good but I should have been more liberal in sprinkling the sugar.  Next time, I will go full force with it.

The texture is pillowy soft and really buttery.  Love it.

Definitely a keeper!

What you need:

250g bread flour
10g milk powder
45g caster sugar
4g instant dry yeast
4g salt
35g unsalted butter (cut into small cubes and slightly softened)
92g fresh milk (plus minus 1tsp)
1 egg (I use 60g egg with shell)

1 egg for egg wash
12 x butter slab (2cm x 1cm x 1cm), frozen
Sugar to sprinkle


Beat egg and milk together and set aside.

In a mixing bowl, mix bread flour, milk powder, sugar, milk and egg mixture until a rough dough form.  Rest for 15 mins.

Add in yeast and salt.  Knead until it is smooth.

Add in butter cube by cube and knead until it is fully incorporated and pass the window pane stage.  Approx 30mins

Smoothen out the dough into a nice round dough and leave it in the bowl covered for 15mins.

Line and greased a 8” square pan.

Divide dough into 12 equal portions (approx 42g each). Shape each portion into a ball and line them into the pan.

Cover and let proof for 1.5 hour.

Preheat over to 170°C.

Brush egg wash lightly on the top of the dough.

Using a scissors, cut a small snip on each and insert cold butter through the snip and press down slightly and gently.

Sprinkle the top generously with sugar and bake for about 18 to 20mins in the oven until golden. (I bake on the second lowest rack for first 15mins and middle rack for last 5mins).

Remove from oven allowing it to cool slightly.