Po Lo Bun 2 (pineapple bun)

- before baking, no after photo as forgotten to take.

Chicken floss bun

Red Bean Bun

Chocolate Wassant

Chocolate paste
40g cake flour
100g sugar
2 egg white
160ml milk
40g cocoa powder
20g butter

Method:
1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.

Recipe from:
http://wlteef.blogspot.com/2008/03/65c-chocolate-wassant.html

Bread dough

245g Bread flour
105g cake flour
11g yeast
53g sugar
5g salt
11g milk powder
35g lightly beaten egg
35g unsalted butter
182g water

1) mix all and knead until smooth and elastic. must pass the window plane test.
2) proof for 1 hour or until doubled.
3) punch out air and roll into 50cmx18cm rectangle.
4) wrap the chocolate paste and roll into a rectangle.
5) fold and turn 90 degree, roll again and fold one more time.
6) roll into 28cmx55cm.
7) for cutting, please refer to the site below.

recipe from:
http://www001.upp.so-net.ne.jp/e-pan/choco_cro/minichoco_cro.htm

Hot Dog Bread

Mochi Bread (replica)

Mochi bread without uses of premix flour.

Before Baking


After


Overall verict, crust too thick due to over spraying of water during baking. Will add more water next time.

3-Day Pau Dough

This is not my first time making paus but its my first time using a 3-day recipe. Wanted to see whether I could get better texture, but I feel that this one had a denser texture than my usual recipe. However it is good for those who doesnt have hong kong flour or pau flour but want white paus. I used all purpose flour (plain flour) for this recipe and had quite white paus compare to using other recipe.



Day 1
Dough starter A:
50g plain flour, sifted with 1/4 tsp salt
1 tsp instant yeast
1 tsp sugar
50ml water

Mix all ingredients. Cover with a damp cloth and proof for 1 day.

Day 2
Dough starter B:
All the dough starter A
300g plain flour, sifted
150ml water

Mix all the ingredients. Cover and proof for 1 day.


Day 3
Ingredients A:
450g of dough starter B (save the remaining 100g, it will act as starter A of your next round)
150g castor sugar
1 tsp ammonia powder
1/2 tsp alkaline water
1 tbsp DA baking powder
3 tbsp water

Ingredients B:
300g plain flour, sifted with 1/2 tsp salt
3 tbsp shortening

1. Mix and knead dough starter B with sugar until it has dissolved.
2. Add in the rest of ingredients A and mix well.
3. Slowly mix in B to form into a smooth and pliable dough.
4. Cover with a wet cloth and rest for 15 minutes before going to shaping and wrapping.

note:
- for whiter paus, add 2-3 tbsp vinegar to steamer water before steaming.

recipe from:
http://jodeli.proboards.com/index.cgi?board=chinese&action=print&thread=273

char siew pau

made char siew pau yesterday. still stay soft today, i used blue key pau flour instead of hong kong flour because it is cheaper.

used the recipe from auntyyochana:
http://auntyyochana.blogspot.com/2006/11/simple-char-siew-pau.html

Ingredients for dough:

300 g Hong Kong flour
60 g castor sugar
2 tsp Instant Yeast
2 tsp double-action Baking Powder
35 g Shortening
120 ml water

Fillings:

250 g Char Siew (diced)
1 Onion - diced
1 Tbsp Oyster sauce
1 Tbsp Soya Sauce
1 tsp sesame oil
150 ml water (combined with cornflour)
1 1/2 Tbsp. cornflour
Salt and sugar to taste
oil for frying

Dough:
Sieve flour and baking powder into a mixing bowl.
2) Add in sugar, instant yeast and shortening and beat with a 'K' beater for awhile to mix, then pour in water and knead till a dough is formed.
3) Change into a dough hook and continue to beat till it is non-sticky or you can knead with your hands for about 15 mins.
4) Remove dough from mixer bowl and let it proof for about 30 mins.
5) Weigh and scale into small dough of about 30 gm. each.
6) Wrap with fillings and seal tightly. Place onto greaseproof paper and leave to proof for another 30 mins.
7) Steam over high heat for 10 mins.

Fillings:

1) Heat up oil and fry the diced onion until fragrant.
2) Add in Add in char siew and the rest of the ingredients.
3) Cook till thick.
4) Leave to cool before wrapping.

otah bun (otak bun)

Made this using the otah i made previously. Stay soft until next day since i used sponge and dough method. To get bread soft for a few days, you must use sponge and dough method or bread improver. Im not good at using bread improver so i make bread with the sponge and dough method for almost every recipe.

yield : 5 buns

ingredients

filling:
otah (about 4-5 sticks)

sponge and dough method)
sweet bread dough:
sponge
100g high protein flour (bread flour)
20g sugar
1 1/2 tbsp milk powder (omit if using milk instead of water)
3/4 tsp yeast
100ml water
1) mix all ingredients together until a soft dough is formed.
2) proof for 2-3 hrs.

dough
50g high protein flour (bread flour)
1/2 tsp salt
15g butter/ shortening
1) add in the 50g flour and salt into the sponge.
2) add in butter/ shortening and knead until smooth and elastic or use the bread machine to knead (about 10-20minutes by hand.)

3) divide into 5 equal pieces and rest the dough for 15 minutes.
4) wrap the otah in the dough and proof until double (about 30 minutes).
5) bake for 15 minutes at 200C.


note:
if you prefer the straight dough method, just mix all ingredients together and knead until smooth and elastic by hand or bread machine. proof until double the first time, divide into 5 pieces and rest for 15 minutes. shape and proof until double and bake for 15 minutes at 200C.




-good for snack, breakfast etc.

garlic bun

recipe referred from:
Happy Home Baking

Quite nice with a bit of garlic smell. I edited the recipe to my liking and substitute basil leaves for parsley as i got a big basil plant growing outside. Instead of 6 large buns, i made 12 small ones.

Ingredients:

Bread:
200g bread flour
15g caster sugar
1/4 tsp salt
1/2 tsp instant yeast
130g milk
15g butter

Filling:
20g butter/ margarine, soften room temperature
2 cloves of garlic smashed)
1 basil leaf finely chop into small pieces.

1) Place all ingredients except butter into bread machine and knead until smooth and elastic and add butter after 8 minutes of kneading. (i knead by hand so, dissolve yeast and sugar into water, add in flour then salt, combine and add in butter to knead until smooth and elastic about 15minutes.)
2)proof for 80 minutes or until double.
3) knead a few times to remove the air and divide into 12 equal pieces (or 6 pieces if u prefer bigger ones)and rest for 15 minutes.
4) shape the dough into round or into hot dog buns.
5) proof on greased baking pan for 30 minutes. (i proof for 1 hr for bigger and softer buns)
6) brush with egg wash (one beaten egg) and cut slit lengthwise with a sharp knife. (i soak the knife in water for smooth cut)
7) prepare filling by mixing all the ingredients together.
7) pipe filling on the slit and bake in preheated oven at 180c for 15 minutes.

wholemeal bread (pullman)

Made this pullman loaf today, second time I used the pullman loaf pan. This loaf is really soft as i used sponge and dough method. Didnt like those commercial wholemeal bread because i feel that it produce a weird smell....maybe it was just me.


Can see the bread crumb?





After kneading until smooth and elastic.

Yield a 400g loaf.

Sponge and dough method
Ingredients A:
50g bread flour
100g wholemeal flour
150ml milk at room temperature
4g yeast
25g sugar

Ingredients B:
100g bread flour
50ml milk
1 tsp salt

25g butter

Part A - Sponge
1) add together ingredients A until mixed together.
2) cover and proof for 2 hrs.

Part B - Dough
1) stir milk into the sponge in part A.
2) add flour and salt until combine then add in butter and knead till smooth and elastic. (you can use a breadmachine for this)
3) cover and proof for another 1 hr or until double.
4) punch out air, divide dough into 3 equal size and use the rolling pin to flatten the dough.
5) roll up each piece (like a swissroll) to fit into the greased pullman loaf pan.
6) proof the dough until 80% of the loaf pan. (took me 1 1/2 hrs)
7) cover the lid and baked in preheated oven at 200C for 30minutes.
8) unmould and leave to cool before slicing.

Straight dough method (not as soft)
Ingredients:
150g bread flour
150g wholemeal flour
200ml milk at room temperature
4g yeast
25g sugar
1 tsp salt

25g butter

1) dissolve yeast and sugar into the milk.
2) add in wholemeal and bread flour follow by salt.
3) add in butter and knead until smooth and elastic.
4) cover with a towel and proof for 2 hours or until double.
5) knead a few times to punch out the air and rest dough for 15 minutes.
6)divide dough into 3 equal size and use the rolling pin to flatten the dough.
7) roll up each piece (like a swissroll) to fit into the greased pullman loaf pan.
8) proof the dough until 80% of the loaf pan.
9) cover the lid and baked in preheated oven at 200C for 30minutes.
10) unmould and leave to cool before slicing.

polo bun, pineapple bun

recipe got from this website:
http://www.xici.net/b1008226/d74490906.htm
http://gracekitchencorner.blogspot.com/2008/08/polo-bun.html

Made polo buns with this recipe for quite a few times, always got the same result. Never really taste a real one before but i think this satisfied me enough.

yield 4-6 depend on size.
Ingredients:
-bread
150g Bread flour (high protein)
1 tbsp Milk powder (omit if using milk)
1/4 tsp salt
30g sugar
1 tbsp lightly beaten egg
1 tsp yeast
70g water (or milk if not using milk powder)

1) dissolve yeast, milk powder, sugar and egg in water (or milk if using).
2) add flour into the liquid then add salt.
3) knead on a lightly-floured surface until smooth and elastic (pass the window plane test)
4) proof the dough in a warm place for about an hour (until 2.5x the original size)
5) punch out the air, shape into balls and rest for 15minutes. (i divided it into 5)

-biscuit layer (pastry)
50g cake/ all-purpose flour (low protein)
25g icing sugar
a pinch of salt
1 tbsp lightly beaten egg
1/2 tbsp milk powder
30g butter

1) cream butter and icing sugar together.
2) add egg and stir until well-mixed.
3) add salt and milk powder into the mixture then follow by flour.
(if this is too sticky, refridgerate for 30 minutes.)
4) divide in 4-6 equal pieces.

shaping:
somehow the website show something about putting one ball of dough in one hand and another ball of pastry in another hand. then push the bread dough into the pastry dough until the top it cover. (for me, i just flatten the pastry dough and cover it on the bread dough)

1) after putting the pastry and bread dough together, brush the top
with egg glaze (just beaten egg)
2) using a sharp knife, slash lines top of the pastry dough and proof until 2.5x in size. (i didnt slash my pastry, instead i just let it proof and bake and it crack on its own)
3) bake at 180c for about 15 minutes.

Baguette

This photo was taken about 2 months back, up till now i still used the same recipe. This recipe was very easy and you can get a baguette in less than 2 hours. xP Got it from http://allrecipes.com/Recipe/French-Baguettes/Detail.aspx.



make one loaf:
1/2 cup water
1 1/4 cup flour
1/2 tsp salt
3/4 tsp yeast

1) add all ingredients into bread machine and knead until smooth and elastic
or knead by hand:
-dissolve yeast in water
- add flour to the water and follow by salt
- knead for about 8-10 minutes on a lightly floured board until smooth and elastic

and do the window plane test.

2) proof in an oil-greased bowl for 30-45minutes until double in bulk in a warm place.

3) punch down and shape in a long stick. (for me, i simply knead abit instead of punching down because i wanted the uneven holes.)

4) proof for another 45minutes and bake in a 200c oven. (i placed a water dish on the bottom and spray the baguette continously during baking to obtain the crispy and thick crust.)

5) cool in oven for 10minutes before putting on the rack to cool completely.



window plane test:
generally take a small piece of dough and stretch. you should be able to obtain a somewhat transculent membrane before breaking.