Natural Yeast Yoga Bread - My Top choice of white bread (Autolyse method)

Yoga bread has been my house favourite, as such i after a few trial .. i am pleased to share it here . i do hope that you will be baking healthy , wholesome bread for your families too :)

Recipe by wendyssw :-

350gm Bread Flour

200gm Natural Yeast starter

50 g brown sugar
1 tsp sea salt
1 egg
50 gm butter
125 gm milk

Steps :-

1) 2 hours before making bread, take out the 100gm starter from fridge and feed with equal parts of water & bread flour (100% hydration)

2) when your starter double up, mix in all the other ingredients except butter. just roughly mix it (autolyse) covered and let it rest for 30 mins.

3) after 30 mins, add in butter and knead till membrane (it took me less than 10 mins using KA mixer speed 4)

4) First proof till double (mine took 2 hrs) 

5) Punch out air, and shaped

6) Second proof till 80% full of pullman tin, baked at preheated oven 190degree celcius for 40 mins

@@for 100gm dough buns , i baked for 18-20 mins

                                                    ** It was so cottony soft & fluffy :)

**Homemade Chicken sausages ... it was healthy & delicious too :))

Happy baking !

Natural Yeast Hokkaido Milk Bread

This was one of my fav. recipe using natural yeast ^(@@)^

Recipe shared by one FB group on natural yeast :-

190gm Bread Flour
120 gm Starter, natural yeast
20gm fresh milk
70gm whip cream
37gm egg white
15 gm milk powder
45gm Brown sugar
3gm Salt
10gm butter

Method :-
Put all ingredients (except butter) into mixer and knead will dough is formed
Then add in butter, knead till membrane stage
First prove (as it was fully natural yeast, proving time may took longer, mine took 3 hrs) double.
Lightly knead and divide into 3 portions.
Rest 15 mins
Roll out and roll up dough like swiss roll shape.
Put into pullman tin, proved till 80% full.
Bake at preheated oven 190 C for 40 mins

NATURAL YEAST KILLER TOAST - PANDAN FLAVOUR

Hi Hi ... Long time did not update my post...sigh....

Today i am sharing my recipe of the famous killer toast , which required one proofing only but gives a wonderfullllly soft bread.
I have converted the recipe by using my yogurt yeast . Yes , i am addicted to my homemade yeast


:)

Adapted recipe as below :-

Bread Flour 220gm
Brown sugar 30gm
Sea Salt 3gm
Natural Yeast starter, fed- 120gm
Dairy Whip Cream 30gm
Pandan Milk 100gm , blended with 7 pcs pandan leaves
Butter 30gm

Knead all the above except butter till dough comes together
then add butter, continue to knead till membrane stage.
Rest 5 mins
Divide into 50 gm each & Prove till double
Bake at 180 C for 20 mins

It was super killer bread 

Natural yeast red bean paste bun

This was the first bread that i baked using my natural yeast.
Recipe  adapted from Allie

250 gm bread flour
100 gm Natural Yeast
15 gm brown sugar
25 gm Butter
1/2 tsp sea salt
150 ml Milk

Method as per normal bread baking

Happy Baking !

Mini Potato French Loaf

Found a good recipe from carol 老师

Recipe :-


Potato , mashed 150 gm
Bread Flour 300 gm
Instant Yeast 1tsp
Honey 60 gm
Salt 1/8 tsp
Egg 1 pcs
Olive oil 1 Tbsp

Mix all the above till membranne stage, 1st prove till double
Punch out air, rest for 15 mins
Shape into 8 pcs of mini baguette
Proved again till double
Baked at preheated oven for 180 deg for 15 mins

Enjoy !

Wu Chun Pao Champion Toast

It has been a long delayed to do this post ...
This is the wu chun pao champion toast , direct dough method but yields fluffy & soft bread

Recipe :
198 gm fresh milk
300 gm bread flour
24 gm sugar
1 tsp salt
1 tsp instant yeast
14 gm unsalted butter

Steps :-

Place all ingredients into KA mixer, knead at speed 2 , alternating with speed 4  for about 15 mins
or till you reached the membrane stage. Covered & 1st prove till double .
Punch out air and covered , let rest 15 mins.
Continue to shape as desired , you may shape into loaf or buns
Second prove till double
Baked 180 Deg for 35 mins (for loaf)

Dinner Roll - TangZhong Method

Happy Chinese New Year 2014 Year of the Horse !!

I have be lagging lately, really lazy to update my blog...

Here is another recipe for soft bouncy bun

Before Going into Oven 

 Spread with kaya & Cold Butter !!

Recipe : (Makes 5 Buns @ 80 gm each)


Tang Zhong dough :-

40 gm Bread Flour
40 gm Hot water

Main Dough :-

200 gm Bread Flour
20 gm sugar
30gm egg
100 gm milk
40 gm tang zhong
3 gm yeast
20 gm butter
3gm salt

*Mix Tang Zhong dough and set aside to cold.

~ Mix All Main Dough Ingredients.
~First Prove ~ 1 hour or till double
~Shape & prove again till double
~ Bake at 180 C for 15 mins

Cheese Kopitiam Milk Bun ---- Kopitiam Milk Bun #3

 Again ....Kopitiam Milk Bun.... A Chessy version this time

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Wholemeal Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter
Additional : Mixture of cheddar Cheese & Parmesan Cheese

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Sprinkle some cheese on top of the bun
8) Bake at 180 C for 12 mins.

Pandan Kopitiam Milk Bun -- Kopitiam milk bun #2

Haha.... its kopitiam  milk bun again, have been trying out different flavours this time after seeing a chinese blogger Siew Hwei attempt ...

Thanks siew hwei for sharing ! this bun smells so good while baking in the oven..

Recipe adapted from siewhwei80.blogspot.com

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Bread Flour

                                                                   42 gm pandanjuice

1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Bake at 180 C for 12 mins.

Kopitiam Milk Bun

This recipe is a keeper , it's sponge dough is easy to prepare and the final main dough does not need 2 times proving time... but it produced soft fluffy

bun !!

Recipe adapted fromvinniebakingparadise.blogspot.com

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Bread Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Bake at 180 C for 12 mins.

Wholewheat Focaccia Roll

Same recipe ....but i make it into a roll and added wholewheat flour to it

Same Great Taste !! Wholesome goodness!!

Recipe please refer here

Gruyere Cheese Focaccia

Seen this recipe at Bakes for Happy Kids for a long time , but only managed to get the gruyere cheese recently. Decided to quickly try out this great recipe

Gruyere cheese focaccia 
Adapted from Bakes for Happy Kids
Dough Recipe :-
250 gm Bread Flour
10 ml Olive Oil
4gm Instant Yeast
2 gm sea salt
150ml water

Layering ingredient :- 180gm gruyere cheese

Mix the above ingredients till you get a smooth dough. Covered  dough in an oiled bowl , proof for an hour or till double. Slowly tip out the proof dough & cut into half. 
Roll flat and put inside a pyrex square dish. Add in sliced gruyere cheese, and covered up with and second half of the dough .
Covered and proof for another hour or till double. Make small indentations on top of the dough. Sprinkle some sea salt & olive oil. Bake at preheated oven for 30 mins at 180 C

  

So Soft & Tasty !! See the melted gruyere cheese!!

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.