Milky Loaf

Last night managed to make this simple loaf of bread .
The ingredients used is the most basic that can also produced a wonderful soft loaf with milky taste.

Milky loaf Recipe :-

143gm fresh milk
35 gm egg
25 gm caster sugar
1t instant yeast
250 gm bread flour ( i used 225gm bread flour with 25gm rye flour)
1t salt
38gm butter


Put all the ingredients into the bread maker ,using dough function , knead dough until passed "window paned" stage. Covered and proved for about an hour or till double the size.

Once double, knead dough to release all air. Divide dough into two equal half, covered and rest for 10 mins to relax the dough.

Shaped the dough and put into a pullman tin. and second proved till 80% full.
Baked at 180C for 30 mins.

Turn out the bread loaf once out from oven and let cooled completely before slicing.

Enjoy!

Results : Easy to achieve membrane stage. Produces soft fluffy bread

Cranberry Raisins Custard Bread Loaf & Mini Hotdog Bun

Last weekend managed to try out the gelatinized Dough Method of making bread

This said was to yield a soft bun without preservatives.

Recipe as below :

Gelatinized Dough :

(to be prepared one day in advance , keep refrigerated for at least 12 hours)

70gm bread flour

100 gm boiling water

 Method
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hours, and up to 48 hours.


To prepare Basic sweet bread dough

1 quantity of gelatinized dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175ml cold water
1 cold egg
60g cold butter, cubed

Method
Mix all the above till membrane stage. 
Let first prove till double . Knead dough to release air. Shaped round and rest for 15 mins.
Divide half the dough for the loaf and balance for 6 pcs of dough for hotdog buns.
 
Recipe for Cranberry Raisins custard Loaf :-
Instant custard powder -40gm
fresh cold milk -120 ml

Mix the above and keep in fridge for later use.

Dried Cranberry - 30 gm
Raisins - 30 gm
some Chopped almonds 

Steps for the custard cranberry raisins custard loaf:-
roll the dough flat . Spread half the amount of custard on the dough, followed by cranberry and raisins . Roll up like swiss roll.
Place on a loaf pan.
Proved for second time till double. Make a slit in the middle with a sharp knife. 
Egg wash & pipe in balance of the custard. Spread some chopped almonds.
Bake for 30 mins at 180 C

For the Mini Hotdog bun:-
Rolled flat each dough . Add hotdog and roll up. Cut into equivalent pieces .
Proved till double and egg wash , sprinkle some sesame seeds.
Bake for 15 mins at 180 C

I have made twice on this recipe cos its really yields soft fluffy buns!

Glutinous Rice Dumplings aka Zhong Zhi

Last week managed to make about 40 pcs of zhong zhi ..

Recipe i agak-agak ..so taste wise ...still got lots of space for improvement.

Glutinous Rice - 2Kg ( soaked overnite or at least 4 hours)
2T salt
4T light soy sauce

Fillings:-
Black eye Beans - soaked overnite, fry in onion oil with 2T salt
Chestnut - soaked overnite, peeled off membrane with sharp knife
350 gm Belly Pork - cut to bite size , marinate with 5-spice powder, dark soy sauce, Light soy sos, little sugar, salt, oyster sauce for 2 nites
mushroom - soaked overnite
some red onion

200 gm bamboo leaves
strings to tie the zhong zhi


For preparations of meat ;-
On the day of wrapping the zhong zhi, stir fry the meat & mushrooms in onion oil and add in some oyster sauce. Add some water and simmered till water evaporated & mixture look dry.

Drain the glutionous Rice and fry in wok with onion oil and salt and light soy sauce will dry and looks sticky

Hokkaido Chiffon Cupcake

There is a craze over this cupcake in KK...

Chiffon cake

3 egg yolks

20g sugar
35g corn oil
60g milk
70g cake flour


3 egg whites
25g sugar


Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder


Icing sugar, for dusting


Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Recipe adapted from Sonia aka Nasi lemak lover , link as below http://nasilemaklover.blogspot.com/2012/04/hokkaido-chiffon-cupcakes.html

Hokkaido Milky Bun Galore

Today make some hokkaido milky buns for tomorrow breakfast

 Recipe as below :

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 !

Love it!

Strawberry Cotton Cheese Cake - Happy Mother's Day

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

6 yolks
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 .

Frosting :-

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

Pumpkin Mantou

A lovely day for a pumpkin mantous... recipe as below :-

(a) Starter Dough
130gm pau flour
2t instant yeast
100ml lukewarm water

Mix well the above and let rest for 15 mins

(b)
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!