Easy Pizza Dough

I know a pizza night dinner will be a good welcome from son.  Found an Easy Pizza Dough but ......

Learning: The original recipe churned out a really wet dough, I had to add a lot more flour to allow me to form a dough.  I also rested the dough a little but still, it could form a dough till I added more flour but this round I used bread flour.  

The dough surprisingly turned out really good.  Soft and fluffy and the fussy has no complaint about it.   Below is the modified recipe.

What you need:

¾ cup warm water

7g instant yeast

1 tbsp sugar, divided

300g plain flour

40g bread flour

1 tbsp olive oil

¾ tsp salt

Method:

In a mixing bowl, combine warm water, yeast and 1 tsp sugar.  Mix and wait until bubbly.

Add the flour, olive oil, salt and remaining sugar.  Mix on low till the flour is incorporated.  Cover and let it rest for 10 mins.

Increase to med-low and knead until dough comes together and is smooth.

Shape the dough into a ball and place in an oiled bowl.  Cover and let it proof for 1 hour.

Preheat oven to 220℃.

When the dough doubled in size, punch down and divide it into 4 portions.  

Shape it into a ball and let it rest for 10 mins.

I shaped mine into a rectangle and spread pizza sauce, then top with your fav cheese and toppings.

Bake for 12 – 15 mins until crust is golden and cheese is melted and golden.

Enjoy!

Honey Butter Toast

Tried out this Honey Butter Toast and we really enjoyed it.  It reminds me of a very popular Shibuya toast many years ago.  

Getting thick-cut slice of toast is hard to find here so was lucky to have a friend who gifted me an uncut block of bread.

Anyway with the remaining bread, I will turn it into Shibuya Toast for our dessert.

Learning: The toast turned out great.  It is sweet with a hint of honey.  Has a good crust and a chewy texture.

What you need:

4 slices of white bread

60g salted butter

60g brown sugar

50g honey

Method:

Dissolved butter and add in the brown sugar and honey.  Stir until well combined.

Spread onto the bread on all sides.

Bake for 180 deg for 15 mins, flipped and continued to bake until golden.

Let it rest individually on a rack until the crust starts to harden.

Enjoy!

French toast

I tried a well-known bakery but was disappointed by the texture as it was dry.  To cut wastage as my family wasn't keen to eat it, so I decided to turn it into French toast instead.

Pardon the no dressed up plating as I was busy with other domestic chores but wanted to document down the recipe before I forgets.

This recipe ignited my curiosity because it has flour added to it.

Findings: It tasted quite the same as one without flour and I have since revised the recipe with added sugar for it to taste better.

What you need:

5 small eggs

35g plain flour

200g milk

80g sugar

¼ tsp salt

1 tsp cinnamon

1 tsp vanilla

Method:

Whisk eggs, milk and vanilla.

Sift flour and add in sugar, salt and cinnamon.

Slowly whisk in the egg mixture.  Sieve.

Soak the bread in the mixture.

Heat the pan and add in the butter, fry until golden brown on both sides.

Serve with jam, honey or whipping cream and fruits.

Enjoy!

Milk bread (Thermomix)

These days, I have no motivation to bake anything partly the family is no longer home that much and by the time they are, it is their bedtime.  Morning is either already they have breakfast date, a rush timeline or wake up time already lunch.

Decided to give this a try since I am home this week, and will serve as my breakfast for the next few days.

Learning: 

This is my first time using thermomix for tangzhong method.   The roux is not as thick as using the direct heat.  Secondly, I could not achieve the window pane so I had to use hands to complete it. 

I need to test the lifespan of my yeast too as it took more than an hour to proof to double the size.  Suspect my yeast already turned weak.

Overall, am pleased with the swirl design.  As for the texture, It expected it to be more fluffy.  By 3rd day, though not hard but the texture no longer same as first day.

 

What you need:

Roux

20g bread flour

100g milk

290g bread flour

130g fresh milk

1 egg yolk

40g sugar

½ tsp salt

10g milk powder

1 tsp instant yeast

25g butter, softened

chocolate paste

10g water

15g dark cocoa powder

Method:

To prepare the roux, combine bread flour with milk in TM bowl.  3 mins/80°C/sp 3. Let stand for 10-15 minutes.

Add in milk, egg yolk, sugar, salt, milk powder, bread flour, and yeast. 4 mins/knead.

Add butter. 1 min/knead.

Remove and shape into a ball.  Divide into 2 portions.

Shape one into a ball.  

The other portion, continue to knead the chocolate paste until well combined. 

Cover and let proof for approx. 45 mins – 1 hr or double in size.

Punch down the dough to degas. 

Shape into a ball shape and cover and let rest for 10 mins.

Using a rolling pin, roll the dough into a long rectangular shape, (the breath should be slightly smaller than the length of your tin), then roll into a log shape, starting on the shorter edge. Repeat for the remaining dough balls.

Place the cocoa dough onto the plain dough and roll into a log. 

Slash lines across the dough.  

Grease the bread tin.  Arrange dough logs in a loaf tin and let proof until the dough fills up 80 % of the loaf tin (approx. 40 mins).

During the last 15 minutes, preheat the oven to 180°C.

Egg wash bake for 25 mins or until golden brown. 

Drop tin lightly and immediately remove milk bread from the tin.  

Allow the bread to cool completely on a cooling rack before slicing.

Enjoy!

Milk Bread Stick

Needed to some bread for breakfast tomorrow as my gal is having her off day.   Let's have some Milk Bread Stick this time round.  It was apparently very popular in Japan two years ago.

Findings: When freshly baked, the bread has a crusty layer and it is soft inside.  Paired with the luxurious cream is delicious.  

The only drawback, the next day, bread turns slightly hard but is still chewy once cool down completely.  Be generous with the cream.

Overall, still yummy.

Source

What you need:

150g bread flour

50g cake flour

10g sugar

3g salt  

3g instant yeast

100g milk

50g boiling water

Milk cream

100g unsalted butter

20g condensed milk

10g sugar

Method:

In a small cup, stir instant yeast with 50g milk (out of 100g).  Set aside till foamy.

In a mixing bowl, combine bread flour, cake flour, and salt.

Add in the boiling water and stir.  

Add in the yeast solution and then the milk.  

Knead until the dough looks smooth.  Shape into a ball.  Cover and proof for 1 hour.

Lightly dust the countertop and remove dough.  

Degas and cut into 6 portions.

Shape into ball and cover.  Let it rest for 5 mins.

Roll into a disc (about 10 cm) and fold into 3s.  Using the scraper, lightly cut in the center.  Pinch the two lengthwise sides together.  

Roll into an 8" length.

Place on lined baking sheet and cover.  Proof for 45 mins.

To make the milk cream, whisk softened butter until light and fluffy.  If it starts to melt, do it over an bowl with ice water.

Whisk in sugar and condense milk until fully incorporated.  

Transfer to a piping bag.  Put in a chiller.

Lightly dust bread flour on them.  Score a few lines across.

Bake at 190 deg for 13 - 15 mins.

Cool completely and slit lengthwise.

Pipe in the cream.

  

Enjoy!

Strawberry and cream cheese Bread

I have some strawberries that were too sour to eat fresh so I make them into jam and incorporate them into the bread to avoid wastage.  

Make this Strawberry and cream cheese Bread.  The aroma while baking was really yummy.  

Learning: The dough was a little wet for handling but still manageable.  The only thing is that I should have rolled it out and bigger so that I have more room to cut into 4 strips.  Also perhaps I should have whisked the cream cheese with an electric whisk to "fluff" it more.

Overall, the bread is soft and cottony and it tastes really yummy.  The sweetness from the jam was just nice.

It stays soft even the next day which I like.

What you need: 

250g bread flour

3g salt

1 egg yolk

25g sugar

3g instant yeast

50g fresh cream

100ml water

20g butter

Strawberry jam

50g cream cheese, whipped lightly

Method:

Mix bread flour with salt

Combine egg yolk, sugar, instant yeast, fresh cream, and water.  Mix into a rough dough.

Transfer into the countertop and knead until smooth.

Add in softened butter and knead till window pane stage.  Shape into the ball.

Divide into 2.

Place one in the oiled bowl.  

For the other dough, spread into an oblong and incorporate a heap teaspoon of strawberry jam into the dough and knead until fully incorporated.  Shape into a ball.

Place into the oiled bowl and cover and let it proof for an hour.

Degas and shape into a ball.   Cover and let it rest for 15 mins.

Lined a 185mm X 95mm X 90mm bread pan.

Roll the strawberry dough into 24 X 24cm square. (roll this out wider)

Spread the cream cheese and strawberry jam on it.  Cover.

Roll the plain dough into 24 X 24 cm square.  (roll this out wider)

Place the plain dough onto the strawberry dough.   Press lightly to ensure no air pockets between.

Make an imprint of three sections.  

Spread cream cheese and strawberry jam onto 2 of the 3 sections.

Cut along the imprint (Cut into 3 parts).

Stack the two with jam onto each other.  

Follow by the plain.  Arrange sides nicely.

Press firmly.

Cut vertically into 4 sections.

Make a cross (in the center) with 2 sections together and twist the ends. and then do the same for the other 2.

Make sure the top dough is facing upwards.

Place inside the tin.

Cover and let it proof for 25 mins.

Apply egg white, very lightly beaten.   (I sprinkle some almonds)

Bake for 25 mins at 190℃. 

Enjoy!

Pull apart Garlic Loaf

These days, I hardy cook because the kids are usually not home for dinner.  Had a few garlic that I needed to clear before the new purchase. 

So I made these Pull apart Garlic Loaf.  Totally love it as the texture is pillowy soft and the garlic taste is good.

Findings: This yields a really soft texture and if you are a garlic lover, you will love this.  

Source

What you need:

yield 2 loaves

487g bread flour

35g sugar

11g salt

230g milk

7g yeast

100g egg

57g unsalted butter, softened

Garlic Spread

75g garlic

6g salt

120g unsalted butter

2 tsp dried parsley

Method:

Combine bread flour, sugar, salt, yeast, and milk in a mixing bowl.  Mix to a rough dough.

Add in butter and knead until it reached windowpane stage.

Shape into a ball and place in an oiled bowl to proof for 1 hr or until double in volume.

In a blender, add in garlic and salt, blitz until mixed.

Add in butter and blitz until well blended.

Add in dried parsley and blitz to mix.  Set aside. (I forgotten this)

Remove dough from the bowl.  Divide into two.

Roll into an rectangle.

Divide the paste into 2 and generously spread onto the dough.

Cut into 12 pcs.

Fold each piece in half.  Place into a bread loaf tin.  Arrange two rolls.

Proof for 1 hour or until 90% increase in size.

Bake at 190℃ on the lowest rack for 20 mins and then tent it with a foil and continue to bake for another 10 mins.

Remove from oven and immediately unmould.

Cool on rack.

Enjoy!

Cheese Bread

Decided to bake a loaf of bread for tomorrow's breakfast and the only filling that can entice the kids will be Cheese Bread.

This is supposed to be a no knead recipe but since I am doing it in a mixer, I did not get my hands dirty.  Easy peasy.

Initially, I was worried that it will be under baked as it feels heavy.  But when I sliced opened, I was happy with the result.

Soft and has a good taste of cheese in it.

Learning experience:

The dough is very wet and sticky.  So I used the mixer to do the job.  Initially was worried that it will not rise much but in the end, this loaf turned out nice!

What you need:

300g French bread flour

1 tsp sugar

1 tsp salt

1 tsp instant yeast

2 tbsp olive oil

210g warm water

200g shredded cheese

Method:

In a mixing bowl, combine all ingredients except cheese and mix until it forms a rough dough.  Cover and let it rest for 15 mins.

Remove cover and knead until it is a little smooth.  Cover and let it rest for 15 mins.

Remove cover and knead until it no longer sticks to the bottom of the bowl.  Cover and let it rest for 15 - 30 mins or double in size.  

Add in cheese and knead until combined.

Shape into a ball, place on lined baking tray, cover and let it rest until double in size.

Bake at 180 deg for 15 - 20 mins.

Cool on rack completely before slicing.

Enjoy!

Nama Shokupan (1)

Needed a white loaf to try another recipe so I decided to bake this Nama Shokupan (1).

Learning experience:

Putting together part 1 was easy. The next day, I had a hard time doing part 2 due to the wet dough.  Took me a long time to see windowpane stage and it was not the ideal stage.  Left with no choice, I treated it like a high hydration dough and just do a few stretch and pull method.  Finally got to get a decent ball shape to proof.

After that, I tried as much not to handle with my hands or at least a damp hand.  

I am glad that the bread turned out soft.

Source

What you need:

250g Japanese bread flour

15g honey

15g sugar

75g whipping cream

130g milk

3g instant yeast

4g salt

13g unsalted butter

Method:

Combine bread flour, honey, sugar, whipping cream, and milk.  Mix to until well combined.  Put inside a plastic bag and let it rest chill overnight.

Next day, transfer to mixing bowl, add in instant yeast, salt, and unsalted butter. Knead until windowpane stage.

Shape into a ball. Cover and let it proof until double in size.

Degas and divide into 2, shape into ball and bench rest for 15 mins.

Using a rolling pin, roll into an oblong.  Roll down and pinch edge.

Place inside the baking pan.  Cover and proof until 80% of the pan height.

Bake at 180 deg for 40 mins or until golden.

Enjoy!

Garlic Naan (印度大蒜烤餅) (pan version)

My first taste of Indian food was of North Origin, I remembered there was this wonder Indian food stall along Depot Road and they served really good Indian food. One of my favorite carbo to go with Indian curry was Naan.  Not just any naan but Garlic Naan.   

Source here and here

Learning experience:

This definitely works better with a mixer as the dough is very sticky.   Using a mixer is a breeze as I don't have to deal with sticky hands.  

The naan turned out really good.  Soft and tasty.   Using the pan is fast and easy too.

What you need:

275g plain flour 

3.5g instant yeast

6g sugar

6g salt

30g plain yogurt

17g vegetable oil

140g warm milk

40g warm water

2 clove garlic, grated

Garlic paste (microwave until butter dissolved and mix well)

1½ tbsp unsalted butter

1½ tbsp minced cilantro

1½ tbsp minced garlic

¼ tsp salt

Method:

In a mixing bowl, combine plain flour, instant yeast, sugar, salt, yogurt, vegetable oil, warm whole milk and water.  Roughly mixed. 

Add in garlic and mix well until well combined.  Cover and let it rest for 15 mins.

Knead again for 1 mins.  Cover and let it proof for 45 mins.

Knead again for 1 mins. Cover and let it proof for 45 mins.

Oil the countertop and hands.  Remove dough and divide into 5 (approx 100g).

Shape into ball, oil the surface of the dough, cover and let it proof until 30 mins.

Oil rolling pin and dust flour over the dough.

Roll the dough into the length of your pan.

Heat up a cast iron pan to very smoking hot and brush a layer of oil.

Place the dough into the pan and cover slightly.

Pan fry until dough turn puffy and roast mark appeared (about 2 – 2.5mins on each side).

Flip and brush a layer of oil onto the dough.

Once cooked, brush a layer of garlic paste and just do a quick cook on both sides to let the garlic paste enhance the flavour further.

Transfer to a serving plate, brush another layer of garlic paste on the opp side.

Serve warm.

Enjoy!

Buttery bun

Saw that someone tried out this recipe and commented that it stays soft even on 4th day.  So I definitely want to try it.

I wanted a more fragrant bun so I modified it a little to my liking.

Learning experience:

Though the bread stays soft on the 3rd day, I somehow prefer a lighter fluffy texture than this.  This is definitely good for those who first try their hand at making bread as it is easy to manage.

What you need:

300g bread flour

80g water

80g whipping cream

30g egg

30g sugar

3g instant yeast

3g salt

35g butter

Method:

Combine all ingredients except butter, knead until smooth.

Add in butter and continue to knead until windowpane stage.

Shape into a ball and let it proof for an hour.

Punch down and divide dough into 9 portions.

Shape into balls and then roll into tear drop shape, bench rest 10 mins.

Using a rolling pin, roll into 25cm length.  

Flip over and roll down gently.  Seal edge.

Place into the pan and let it proof until 80%.

Brush with egg wash and sprinkle sesame seeds.

Bake at 190℃ for 16- 17 mins.

Enjoy!

Cheese Grissini

When I saw my FB friend, YF baked Grissini, it reminded me of some really good Grissini that I tasted in the Dubai airport lounge eons years ago.

So I was so keen to try, after all, she said it is easy thus no more excuses for me not to bake it.  Today, I shall try Cheese Grissini which I think the kids will love to nibble on.

This is also my first time attempting this baked breadstick and I hope it is good enough to entice the family.

Thanks to YF for sharing.

Learning experience:

The texture is very different from bread making.  The dough is hard and stiff and I was not confident in adding too much water as it might alter the texture.  

Other than that, YF is right, it is easy to make.

I would adjust the taste a little more.

Source

What you need:

200g plain flour

½ tsp garlic powder (1 tsp)

50g parmesan cheese (next time, I will try with freshly grated parmesan as I don't have it on hand)

100ml lukewarm water

½ tbsp honey

½ tsp yeast

1 tbsp extra virgin olive oil

1½ tsp salt 

Semolina

Parmesan cheese

Method:

Combine the plain flour, garlic powder, parmesan cheese, salt and mix well.

In a cup, mix honey with lukewarm water and stir until dissolved.  

Stir in yeast.

Add in olive oil.

Pour into dry mixture and stir until liquid is absorbed in.

Transfer to countertop and knead until smooth.

Shape into a ball and cover.  Let it proof until double in size.

Sprinkle semolina flour onto the countertop and transfer dough.

Generously dust semolina flour onto the dough and roll out to approx half cm thick.

Use a pizza cutter and cut into strips  (approx 1/2 or 1 cm width).

Generously oil the baking pan.

Twist the strips and place onto the pan.

Using a brush, dab olive oil onto the strips.

Sprinkle parmesan cheese.

Bake at 220℃ for 12 mins.

Cook on rack and store in an airtight container.

Enjoy! 

Cheese stick

My kids love cheese sticks and when they were young, it is the only choice when we visit the bakery.

So today I shall make some to entice them to eat my homemade Cheese Stick.

Learning experience:

I should have shape them longer that is the same length as the pan.  Now it is more like a bun than stick.

Nevertheless, this is a keeper.

What you need:

Yudane 

48g bread flour

48g boiling water

Mix to form a dough.  Cover and let it cool completely.

192g bread flour

60g plain flour

50g sugar

5g salt

10g milk powder

2 tsp instant yeast

1/2 egg

105g cold water

30g butter, unsalted

Grated cheddar cheese

Sugar

Method:

Combine bread flour, plain flour, sugar, milk powder and instant yeast.  Whisk well.

Add in egg, cold water, salt and yudane dough.  Knead until smooth.

Add in butter and knead until windowpane stage.  

Shape into a ball and cover.  Let it proof until double.

Punch down and divide the dough into 10 portions and shape into balls.  Bench rest for 10 mins.

Flatten the dough and roll into a long shape.

Transfer to baking sheet and cover.  Let it proof for 45 mins.

Brush with egg wash and top with cheddar and sugar.

Bake at 190℃ for 12 mins or until golden brown.

Enjoy! 

Salt and butter buns

After the success of the Sugar and butter buns which I have gotten good reviews, this time I used the same recipe and make Salt and butter Bun.

I am beginning to love yudane method as it is fast and best of all, the buns stay soft even the days.  

Now that I understood the ratio, I am looking forward to tweaking more recipes to this method.

Learning experience:

My croissant roll is getting a little better.  Guess to perfect it, I need to practice more. :)

I quite like this taste as the saltiness adds another dimension to the bun.

What you need:

Yield 9 pcs

Yudane

40g bread flour
40g boiling water

Add boiling water to flour and stir to form a dough.  Cover and let it cool completely.

Dough
160g bread flour
4g salt 
20g sugar 
3g yeast 
1 egg yolk 
72g water 
30g unsalted butter

9 pcs of frozen salted butter 

Sea salt flakes

Method:

Combine all ingredients with the yudane dough except butter.

Knead until it is smooth.

Add in butter and knead until it reached windowpane stage.

Shape into a ball and let it proof until double.

Punch down and divide into 9.  Let it bench rest for 10 mins.

Shape into a teardrop and place 1 finger space to each other.  Proof until it touches each other.  

Roll into a triangle, stretching it gently once rolling.

Place frozen butter on the broad end and roll down.  

Let it proof for 45 mins.

Egg wash and sprinkle sea salt flakes.

Bake at 190℃ for 10-15 mins.

Enjoy!

Pork floss bun

When Breadtalk first launches this pork floss buns, consumers queue to get a hand of it.  Slowly the fad died but this is still being sold in some bakeries.

For me, I too like my Pork Floss Bun.  Actually, to be exact, I like pork floss.  

Since I had never tried making my own.  Today, I did it.

Learning experience:

I was too lazy to shape them into olive shape so I just did rounds.  Hubby said that since it is so "tall", I should have added some pork floss in between the bun.  Good point.

Nevertheless, this bun keeps well too.

Only apply mayo and pork floss when you are ready to eat them.

Otherwise, these are okay even the 2nd day.

What you need:

Yudane 

48g bread flour

48g boiling water

Mix to form a dough.  Cover and let it cool completely.

192g bread flour

60g plain flour

50g sugar

5g salt

10g milk powder

1 tsp instant yeast

½ egg

102 - 110g cold water

30g butter, unsalted

Mayonnaise

Pork Floss

Method:

Combine bread flour, plain flour, sugar, milk powder and instant yeast.  Whisk well.

Add in egg, cold water, salt and yudane dough.  Knead until smooth.

Add in butter and knead until windowpane stage.  

Shape into a ball and cover.  Let it proof until double.

Punch down and divide the dough into 60g and shape into balls.  Bench rest for 10 mins.

Flatten the dough and shape into an olive shape.

Transfer to baking sheet and cover.  Let it proof for 45 mins.

Brush with egg wash.

Bake at 190℃ for 12 mins or until golden brown.

When cool completely, spread a generous layer of mayonnaise and top it off with pork floss.

Enjoy!

Sugar and Butter Bun (Yudane)

During an outing with a group of friends, P shared some Sugar and Butter buns with us. I pretty like the taste so I asked for the recipe.

Today I shall attempt it and see whether I can produce the same but instead of straight dough method, I try Yudane method instead.

Learning experience:

This is my 2nd attempt on this recipe as the first, I did a lousy job in shaping.  This second round is slightly better but still lots of room for improvement.  

The good news is that this bread remains soft even the 3rd day.

Definitely a keeper.

What you need:

Yield 9 pcs

Yudane

40g bread flour
40g boiling water

Add boiling water to flour and stir to form a dough.  Cover and let it cool completely.

Dough
160g bread flour
4g salt
16g sugar
3g yeast
1 egg yolk
72g water
30g unsalted butter

9 pcs of frozen butter 

Pearl sugar

Method:

Combine all ingredients with the yudane dough except butter.

Knead until it is smooth.

Add in butter and knead until it reached windowpane stage.

Shape into a ball and let it proof until double.

Punch down and divide into 9.  Let it bench rest for 10 mins.

Shape into a teardrop and place 1 finger space to each other.  Proof until it touches each other.  

Roll into a triangle, stretching it gently once rolling.

Place frozen butter on the broad end and roll down.  

Let it proof for 45 mins.

Egg wash and sprinkle pearl sugar.

Bake at 190℃ for 10-15 mins.

Enjoy! 

White sauce Mushroom and garlic pizza

We usually have tomato base in our pizza but years ago, I had eaten a white base pizza and love it.

Since I am not going to open a can of pizza sauce for just two small pizza.  So I tried making White sauce mushroom and garlic pizza for the kids.

Turned out seriously yummy.

What you need:

3/4 cup lukewarm water

1 tsp instant yeast

240g plain flour

1 tsp salt

2 tsp olive oil

Method:

In a mixing bowl, stir yeast and water.  Let it stand until it is foamy.

Add in the plain flour and salt.  Mix until a rough dough is forms.

Using a dough hook, knead until dough is smooth and springy.

Cover the dough for 10 mins.

Divide dough into 2.

Add 1 tsp of oil each into a plastic bag and give it a good rub.

Place dough into the oiled bag.  Sealed and let it rest in the fridge overnight.

White sauce

20g butter
2 tbsp plain flour
½ cup milk
½ cup mozzarella cheese
1/4 cup cheddar cheese (you can add lesser)

200g mushroom
2 tbsp minced garlic
10g butter
5g oil

Method:

Melt the butter in a pot.  Once the butter dissolved.

Add in the plain flour and stir briskly.  Cook for a min.

Slowly add in the milk and keep stirring until lumpfree.

Stir in the cheeses until all dissolved.  Set aside to cool.

In a pan, heat butter and oil, add in the garlic and fry until fragrant.

Add in mushroom and cook until it is soften.  Set aside.

Roll the dough into a disc.

Spread the white sauce over the dough and top with your favourite toppings.

Bake at 190 deg until golden brown.

Enjoy!

Potato Spam Bun (Yudane method)

When I saw this Potato Spam Bun, I knew right away my family will enjoy them.  It has all their favourite!  I also think this will make a good "sandwich" to take to a picnic.

Now I wonder why Spam is so expensive in Singapore.  In fact, everything is expensive in Singapore!  

As for today's recipe, instead of straight dough method, I wanted to try Yudane method.  In the past, I always mistaken yudane with tangzhong.  Source

After reading, I got a better understanding and for the first time, I am trying to convert a recipe myself.

Learning experience:

I should have tasted the egg mayo first as I think it needs a little salt to taste.  Initially I just seal both ends and it looks like a ruby ball. 

For the next 5, I fold up the two short ends and then seal the two long ends.  So I can get a rectangle which I find it is nicer.

Overall, the bun is delicious!   The bun is soft and the filling is yummy.

Notes:

Flour : Boiling water (1:1)

20% of the flour weight. 

Source and thanks to LC for translating 

What you need:

Yield 10 pcs

Bun

Yudane

60g bread flour

50g boiling water

240g bread flour

50g cake flour

1 egg (55g to the shell)

140g milk

5g salt

50g sugar

5 g instant yeast

40g butter

Filling

3 boiled eggs

500g steamed potatoes 

50g mayonnaise

1 can Spam

A dash of pepper

Salt to taste

Garnish

5 slices of cheddar cheese, cut into 2

Parmesan cheese powder, parsley powder appropriate amount

Method:

Bun

Pour the boiling into the bread flour and mix until well combined.  Cling wrap and let it cool completely.

Combine all ingredients with yudane dough and knead until windowpane stage. 

Shape into a ball and let it proof until double.

To prepare fillings, mash potatoes and add in mayonnaise and pepper.  Mix evenly.

Remove yolks from the boiled egg and mashed fine. 

Roughly mashed the eggs white and combine the eggs into the potato mixture together.                                                                                                                                                                              

Cut the spam into 10 pieces.

Pan-fried spam to remove excess oil.  Drain.

Divide the mashed potato into 10 portions.  Shape them into the same size as the spam.

Degas and shape into a ball again.  Bench rest for 15 mins.

While resting, cut the cheese in halves.

Roll out the dough flat.  

Place the portioned potato mash on top of the dough.

Place the spam on top of the mash.

Fold in the two short sides and then the two long sides. Seal well.

Spray a little water onto the dough and dredge them over the parmesan powder.

Cover and let it proof until 30 – 40% 

Preheat the oven to 190℃ 

Using a scissor, cut the top and place half a slice of sliced ​​cheese on top and sprinkle with parsley powder.

Bake for 15 mins or until golden.


Strongly recommend you try it.

Enjoy!

Korean Mochi Bread

I have tried this Korean Mochi Bread many times and documented it in my old blog but each time, though it was good, it did not match the one I like from the bakery.

Finally, I found out the missing component and am glad now I can finally bake one that is close to my liking.

The texture is chewy and it stays so even after it has been cool completely.  

Source: Apologise as I cannot recall where I adapted this recipe from.

Learning experience:

When adding in the bread flour, this round, I only let it thicken slightly.

After adding in the tapioca flour, I had a hard time mixing it to smooth so I used a beater to do it.

Though it stated 2 eggs, I used less than 1.  Not too sure whether it is because mixture (bread adding stage) was not done too dry.

I will increase the salt a little to 3g next round and add another 5 - 10g cheese more next round.

Texture-wise, it is chewy and has a crispy crust while still warm.  The crust softens once the bread cools completely.

I will need to pipe it taller and 5cm diameter next round.  It did not lose its shape during baking and it does not spread.  So next round, I will do it in one pan instead.

Overall, it is good.

What you need:

2 eggs (I used less than 1)

30g bread flour

30g unsalted butter

2g salt

20g sugar

150g milk

130g tapioca flour

30g cheddar cheese

Method:

Preheat oven to 180°C.   Line a baking sheet.

Whisk egg and set aside.

In a bowl, whisk bread, salt, sugar and milk until smooth.

In a pot, melt butter.

Add in the flour mixture and stir until it thickens.  Remove from heat.

Mix in tapioca flour until a smooth dough is formed.

Slowly mix in eggs, making sure each addition, the egg is fully incorporated.   The batter should have a triangle shape dangling from the spatula.  Stop adding egg once this step reached.

Add in cheddar cheese and fold well.

Transfer to piping bag with a big round tip.

Pipe about 4 cm onto tray and smooth out the tip by damping your finger.  The dough does not spread much so you can keep them closer.

Bake for 20 – 25 mins.

Enjoy!

Sourdough: Classic Tartine Country Loaf

I had done a country loaf before using poolish method.  Today I shall try another method.

This Classic Tartine Country Loaf looks not too "holey" which is just the way I like it.

Thanks BA for sharing this recipe.

Learning experience:

As expected, the dough is very soft and hard to handle.  Overall, glad it turned out well except that I need to learn how to score more often.

The crust is really good and the texture is chewy.

Source

What you need:

350g flour 100%

70g sourdough starter (20%)

263g water (75%)

7g salt (2%)

Method

Refresh the starter in the morning (7am).  This takes about 3 - 4 hours for mine in room temperature.

Concurrently, mix the bread flour with salt and water. Cover and leave to autolyse at room temperature.

After 3 hours, measure out 70g of sourdough starter and mix into the autolysed flour until full incorporated.

Transfer the dough to a lightly oiled container.  Let it rest for 30 mins.

Start the stop watch. At the same time, set the timer for 30 minutes.

Do the 1st stretch and fold (S&F). Set timer for 30 mins.

2nd S&F and set timer for 30 minutes. 

3rd S & F.  Set aside to rest for 2 hours. 

Pre-shape and let the dough rest for 15 minutes.

Final shape and place in banneton.  Wrap a bag over it.

Continue room temp fermentation for 2 hours. 

Then place in the fridge to retard overnight. 

Preheat the Dutch oven in the oven at 250C for 30 minutes. 

Just before 30 minutes, tip the dough out onto a parchment paper.  Score the dough. Place the dough in the Dutch oven and reduce temperature to 240C. 

Bake covered for 25 minutes, covered.

Reduce to 230C without the cover and continue to bake for 15 mins.

Note:

For wholemeal proportion:

280g bread flour (80%)

70g Wholewheat flour (20%) 

Enjoy!