Today make some hokkaido milky buns for tomorrow breakfast
540 gm Bread flour
60 gm Plain Flour
80 gm caster sugar
10 gm instant yeast
30gm milk powder
1 egg (Grade A)
150 gm whip cream
250 gm Fresh milk
9 gm salt
Using bread maker to knead the bread till elastic and passed the membrane test.
Let first proof for an hour or till double.
Knead to release the air . And divide into 80 gm each dough. Round and let rest , covered for 10 mins.
After 10 mins, shape bun and proof for second time for about 60 mins or till double.
Brush with egg wash and bake at preheated oven at 180 Celcius for 16 mins.
Result : Fluffy , milky bun !
Thursday, May 31, 2012
Sunday, May 13, 2012
Today i have made a Cotton Cheese Cake with Fresh Strawberry Fillings
Recipe as below :-
Cotton Chesse Cake ( adapted from Diana Dessert)
250 gm Cream Cheese (at room temperature)
50 gm butter
100 ml fresh milk
Double boil the above till all melted.
Add in the below
60 gm cake flour
20 gm corn flour
whisk till smooth.
In another bowl, whisk 6 whites + 100 gm caster sugar+ 1/4 t tartar.
till soft peak.
fold into yolk mixture slowly not to deflate the whites.
bake in a 150 C oven , bain marie , in a 9 " cake pan, greased and lined bottom of the pan.
for 1 hour and 10 mins.
Remove cake immediately and let cool .
250 gms fresh korea strawberry
Pick a few beautiful strawberries for top decorations. balance strawberry cut into bit size , macerate in sugar for 30 mins.
2 Cups dairy Whipping cream
2T caster sugar
1t vanilla Essence
Whip till peak .
Cut cake into 3 layers . apply whip cream on first layer, add in some macerated strawberry bits. Then Apply some whipped cream , followed by second layer of cake. Repeat for the third layer.
Cake served best chill for 4 hours
Sunday, May 6, 2012
(a) Starter Dough
130gm pau flour
2t instant yeast
100ml lukewarm water
Mix well the above and let rest for 15 mins
200 gm pumpkin puree
170gm pau flour
100gm caster sugar
1-1/2 t Double action Baking powder
5t crisco shortening
extra 4T of pau flour - Add only if the dough is wet
after the starter dough rest for 15 mins, add in (b) and mix till smooth (i mixed using the bread maker for 30 mins) . cover and proved for 45 mins or till double .
After 45 mins, lightly knead dough to release air, and divide dough into 50 gm each.
Let rest cover for 10 mins. then shaped in flower mantou shape.
Let proved second time for 15 mins or till double .
Steam high heat for 8 mins.
Verdict :- soft , fluffy orangey mantou!