Saturday, November 24, 2012

Hotdog Wavy Bun & Cream Cheese Wavy Bun -微波面包

Hotdog Roll

using Laughing Cow Cream Cheese and raisin 
I make again another version of the wavy bun... so fluffy and delicious bread using prefermented dough.
Recipe as found here.

Monday, November 19, 2012

Durian Fresh Cream Cake

Durians are in season now. Since i have got a container of durian sitting in my fridge, i decided to make this cake.

Recipe as below :-

5 yolks
45 gm oil
25 gm sugar
45 gm milk
85 gm flour, cake

Mix all the above till well combined.
Preheat oven at 180 C . Lined a sheet pan , i used 26 x 36 cm .

5 whites
60 gm caster

Whisk the above till near stiff peak.
Add 1/3 of the whites into the yolk batter. Mix well. Add the yolk batter back into the balance of the whites. Mix carefully not to deflate the air bubbles.

Pour into the sheet pan, baked for 15 mins or till golden brown.

Let cool & prepare the fillings.

Fillings ingredients :-

Durian puree
Dairy Whipping Cream
Sugar to taste

Whipped the whipping cream with sugar , add in the durian puree and mix well,

Slice the cake into 3 portions and sandwich with the durian cream.
Fridge overnight .

Friday, November 9, 2012

Micro-wavy Bread - Sweet & soft buns 微波面包

Got this recipe from a chinese blogger. This is my second try , first time try in pandan flavor.

Recipe as below :

Prefremented Dough :
201gm bread flour
50 gm egg
1t instant yeast
16 gm milk powder
73gm fresh milk

Roughly mix all the above , set aside to rest & proof for an hour, covered.

Main dough :-

67 gm Bread Flour
54 gm brown sugar
3/4t salt
27gm fresh milk
43gm butter

After an hour, tear the prefremented dough into small pieces. Mix in all the above main dough ingredients except butter. Knead well to form a rough dough, then add in butter.
Knead till you get a smooth shinny dough , no need to reach membrane stage

Use a rolling pin, roll the dough 15 x to form a flat rectangle. Then divide the dough into 40 gm each.
Shaped round & rest for 5 mins.
After 5 mins, roll flat into a rectangle shape & roll up like a swiss roll. Let rest for 5 mins .
After 5 mins, roll flat again & roll up like swiss roll , arranged in the baking pan.

Proofed for an hour or till double. Brush with egg wash & bake at 180C for 15 mins.

This recipe is a keeper! Short time and no need to knead till membrane stage but still yield a soft & sweet bun.