Our Saturday dinner

It's has been ages that I've prepared a full course dinner as we would usually dine out on Saturdays. The feeling of eating at home, just the 3 of us, home-cooked meal, is really warm and good. If you have not been dining together with your family at home, I urge you to go ahead and do it (immediately)!

Actually just before getting the dinner ready, I was quite pissed with the boys as they seem to take ages (couple of hours) to help me get a loaf of french loaf and orange juice. By the time they got back home, it was almost half-past-7 and the mood of cooking dinner was gone. Anyway I still proceed grudgingly. Thankfully I did it, when we sat down for dinner, my fumes were gone and was feeling satisfied with the dinner, and feeling good to dine together as a family.

Our 4-course dinner includes garlic bread, creamy pumpkin soup, pan fried salmon with caramelized apples, chocolate fudge yellow cake (recipe to be posted later), and of course accompanying sparkling moscato and orange juice (for the lil boy).

Garlic Bread
(serve 4 slices)

Ingredients/ Method:
French loaf or baguette (store-bought)
3 cloves garlic, finely minced
40g salted butter
2 tsp dried parsley

1. Mix finely minced garlic and dried parsley to butter. 
2. Slice french loaf and spread garlic-butter generously. 
3. Bake in pre-heated oven at 150 deg C for 7-10 mins, or until golden brown. 

Creamy Pumpkin Soup
(for 3 servings)

Ingredients/ Method:
200g pumpkin puree
20g yellow onion, chopped
white salt n pepper to taste
1/4 cup cream
1/4 cup chicken stock + 1/3 cup water
some black pepper and dried parsley, to garnish

1. In a small pot, add olive oil and saute yellow onion till translucent. 
2. Add in pumpkin puree and continue stirring till mixture starts to boil. Sprinkle salt and white pepper to taste. Stir to mix well.
3. Add in cream, chicken stock and water and continuing stirring till mixture boil. Remove from heat. 
4. Using a handheld blender, blend the pumpkin soup till smooth. 
5. Sprinkle some black pepper and parsley before serving. 

Pan Fried Salmon with Caramelised Apples
(for 3 servings)

Ingredients/ Method: 
300g salmon, sliced into 6 portions (length-wise)
salt and black pepper, to taste
1/2 tbsp butter

1 apple, peeled and cored, thinly sliced (about 3mm)
10g raisins, soaked and drained
slightly less than 1/8 tsp nutmeg
1/4 cup orange juice

1. In a pan, add butter and pan fried salmon on medium-high heat. Sprinkle some salt and black pepper to taste. Continue pan-fried till golden brown and and looks crispy. Set aside. 
2. In the same pan with remaining oil, cook apple and raisins till slightly soft. Stir occasionally. 
3. Add nutmeg and toss apple and raisins evenly. Continue to cook for another 2-3 mins. 
4. Add orange juice and let it simmer on low heat until juice reduced to slightly less than 3 tbsp. Occasionally stir to avoid apple & raisins getting burnt. 
5. To assemble, scoop caramelised apple-raisins into 3 equal portions on serving plate. Followed by salmon. Drizzle remaining caramelised sauce over the salmon. 
6. Ready to serve. 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Cute buns

I've been baking lots of cakes recently and neglected on the bread. As much as I would like to bake bread more often, it usually requires more time to make the bread because of the proofings. Whereas a cake or cupcakes are so much easier and straight-forward.

Being lazy, I used the usual tangzhong method, which I'm most comfortable with so far. What started out as a simple round bun with pork floss, ends up as cute buns with tuna-mayo fillings. Half-way through baking, something struck me, and I started making fun shapes for the buns! And there's no way to hide these pretty (ugly) bears and totoros with pork floss...hehe. Being my 1st time making these cute buns, I can't help but keep smiling whenever I see these buns.

Cute buns
(makes 14 buns)

Ingredients/ Method
Water roux (Tangzhong) 
125g water
25g bread flour

1. Cook water and bread flour in a small pot at medium low heat, keep stirring until thickens and no lumps left. 
2. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
3. Transfer to clean bowl and cover with cling wrap to prevent skin forming.

Bun
210g bread flour
56g plain flour
20g milk powder
42g caster sugar
1/2tsp salt
6g yeast
30g egg, beaten
85g water
84g water roux
22g unsalted butter

Optional (filling)
1 can of tuna
1 1/2tbsp mayonnaise

1. Put all ingredients in the mixer and using dough hook knead until smooth and elastic. 
2. Let it proof in a clean bowl covered with cling wrap for 40 mins or until double in size.
3. Weigh dough at 35g each and shape it into smooth ball shape. Let it rest for 10 mins.
4. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. 
5. Let it proof for 40 mins or until double in size, covered with cling wrap. 
6. Egg wash (using remaining egg and 1 tsp of water) the buns before baking. 
7. Bake at pre-heated oven at 200 deg C for 15 mins. (The totoros and bears look so sun-tanned, maybe next time I should lower the temperature to 185-190 deg C.) 

Decorating the buns

• Cut out aluminium foil in desired shapes for totoro tummy and bearbear mouth, and place on buns before egg wash and baking.  
• The eyes are made of chocolate chips.
• The markings on totoros and smiles on the bears are done after baking. I mixed 1 tbsp cocoa powder with some hot water, and using cake tester or any pointed utensils to doodle on the buns. 

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from Domestic Goddess Wannabe.

Mexican bun

Another bun recipe which I bookmarked for a very long time but I didn't get to do it until Grace posted it on FB recently. Yummilicious! Just a minor adjustment the next time I bake them ~ make them smaller and add more coffee!

Mexican Bun

(recipe adapted from Kitchen Corner) 

Ingredients/ Method

Water Roux (Tangzhong)

125g water

25g bread flour

1. Cook 125g water with 25g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.

Filling

100g butter, softened

1/4tsp vanilla extract

35g brown sugar

1. Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. 
2. Add in the vanilla extract for the final beating. 
3. Place the mixture into the fridge until it harden. 
4. Divide the harden mixture into 8 portions and sit in the fridge until ready to use.

Topping

50g butter

40g icing sugar

38g beaten eggs

1 tsp granulated coffee dissolve with 1 tsp water (can add more for stronger coffee taste)

pinch of cinnamon powder (optional)

50g plain flour

1. Beat the softened butter with icing sugar until well combined.
2. Gradually add in beaten eggs then the coffee mixture. 
3. Add in pinch of cinnamon powder with the flour and beat until well incorporated. 
4. Place the mixture into a piping bag and keep in the fridge until ready to use. 

Bun
210g bread flour
56g plain flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g yeast
30g beaten eggs
85g water
84g water roux
22g unsalted butter

1. Put all ingredients in the mixer and using dough hook knead until smooth and elastic. 
2. Let it proof in a clean bowl covered with cling wrap for 40 mins or until double in size. 
3. Divide the dough into 8 equal portions and shape it into smooth ball shape. Let it rest for 10 mins. 
4. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. 
5. Let it proof for 40 mins or until double in size, covered with cling wrap. 
6. Pipe out the coffee toppings on each bun.
7. Bake at pre-heated oven at 200 deg C for 15 mins. 

Mini luncheon meat bread roll

When I saw Nasi Lemak Lover's mini sausage bread roll, I knew that I've to bake them soon! They look so cute! Instead of sausage, I replaced mine with luncheon meat. This recipe is using Champion toast for the bread which I've not tried before too. Comparing I still like bread using water roux method. However, I will attempt it again, but making it a plain white loaf on my next try. 

Mini luncheon meat bread roll

(recipe adapted from Nasi Lemak Lover, with pictorials on how to roll them into cute buns)

200g Bread flour
130g milk 
35g sugar
3g instant yeast (1/2tsp+1/4tsp)
1/8tsp salt
25g butter, room temperature 
1 can of luncheon meat, slice

sesame seeds

egg wash (1 egg yolk +1tbsp milk)

Method: 

1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
2. Add in butter, continue to knead till elastic and smooth dough. 
3. Keep aside to rise till double in size.
4. Divide the dough into 20g each and roll into small balls, rest for 10mins.
5. Take a small dough, use a rolling pin to flatten it, then close two ends and look like a cigarette then keep aside to rest for 10mins. 
6. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat.
7. Place a sausage at the bigger end, and start to roll like a swiss roll. Place sausage rolls on a lined baking sheet. Repeat the rest till finished. 
8. Let it to proof for another 30-45mins.
9. Apply egg wash then sprinkle sesame seeds on top. Bake at a pre-heated oven 180 deg C  for 15-20mins.

Condensed milk toast

This has been a popular bread in FB and seeing so many beautiful pictures and good reviews, I decided to give it a try, even more so when I saw Edith posting the recipe in English. It makes life easier...hehe! She has also linked it to Winnie's Kitchen World for the step-by-steps pictorials.

Alas I didn't read the recipe carefully on the 1st try and the bread didn't turn out soft and fluffy like it should be. The pictures were taken on the 2nd try.

Here's the recipe here for ready reference.

Condensed Milk Toast 
Ingredients (for bread) 
200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Glaze
20g condensed milk
20g butter

Others 
1 egg, lightly beaten (for egg wash)
Almond flakes (for topping)
Icing sugar (optional)

Method: 

1. Mix all ingredients for bread in mixing bowl (except butter), using dough hook. 
2. Knead the dough for about 10mins and add in butter. Continue kneading till smooth (achieve window pane test). 
3. Cover the dough with cling wrap for an hour or until the dough double in size. 
4. Punch the air out of the dough. Roll the dough into a 12' x 8' long. 
5. Spread the glaze on the rolled dough. 
6. Cut into 4 strips and stack up. Cut into 8 portions.
7. Arrange the dough around the inner ring of the greased 15cm chiffon pan. 
8. Cover the dough with cling wrap and let it proof for 4o mins or double in size. 
9. Brush the top of dough with egg wash and sprinkle with almond flakes.
10. Bake at pre-heated oven 170 deg C for 25 mins. 
11. Remove from chiffon pan and dust with icing sugar. 

Custard Bun

It has been a long time that I baked a bread, and I was lucky to 'chance' upon an easy & tasty sweet bun recipe from My Singapore Kitchen. Personally, the custard filling is not "strong" enough for me, though my hubby thinks it tasted good. 

I also love how the dough "grow" after 1-hour of 2nd proof. Initially the weather was so hot & conducive for proofing, but out of the sudden grey sky loomed and I had to put the dough in the oven with a bowl of hot water to artificially simulate the hot temperature for 2nd proofing. 

I've copied the recipe here for ready reference. The original recipe can be found here.

Custard Bun
(Makes 15 buns) 

For the custard:

Ingredients:

• Egg yolks- 2
• Sugar- 1/3 cup
• Plain flour- ¼ cup
• Corn flour- 1 tbsp
• Butter- 2 tbsp
• Salt- 1 pinch
• Milk- 1 cup
• Vanilla extract- 1 tsp

Method:

• Warm the milk.
• Beat the egg yolks until pale and add in the sugar and flours.
• Pour warm milk into it and whisk continuously until well incorporated.
• Add in the butter, salt and vanilla essence.
• Put back into the fire and with constant stirring make  a thick custard. (I put the custard in the blender and pulse for 1-2 mins to have a smoother custard.)
• Transfer it into a bowl and later put it into the fridge to chill.
• In the meantime prepare the bread dough.

For the bread dough:

Ingredients:

• Bread flour- 2 cups
• Egg- ½ (keep the rest for the egg wash)
• Sugar- ¼ cup
• Salt- ¼ tsp
• Butter- 2 tbsp
• Yeast- 1 tsp
• Milk pwd- 1 tbsp
• Warm Water- ½ - ¾ cup
• Olive Oil- 2 tbsp (I think 1-1.5 tbsp should be good enough)

Method:

• Mix everything together except the oil and butter.
• Bring everything together and later add in the butter and knead for 10 minutes by hand until the dough is soft and elastic. (I use KA mixer - dough hook - for the kneading. To check if dough is ready, use windowpane test.)
• Apply the oil and cover with a cling foil for 1 hour until the dough is double in size.
• Punch down the dough and divide it into 15 balls.
• Slightly flatten it out and place a tsp full of the custard.
• Repeat until you finish off the dough and the custard.
• Arrange on a tray lined with parchment paper.
• Let it rise for another one hour.
• Apply the egg wash(1/2 egg+1 tbsp water+ 1 tbsp milk)
• Preheat the oven to 200 deg C for 10 minutes.
• Bake for 15 minutes. Remove to wire rack to cool completely.
• Can be stored for 2 days at room temperature.
• Can be kept in the fridge for one week. Microwave for 30 sec before serving. 

Pink Lady & Granny Smith

What's with Pink Lady and Granny Smith? Some of you may already know, they are fanciful names for different variety of apples. Both are named feminine and originated from Australia. I wonder whether all apples are female? When I was young (or not too long ago), apples are just either red apple or green apple, or China apple or USA apple. Anyway it's interesting to read up some history on these 2 ladies on wikipedia (Pink Lady or Granny Smith) or the offical website on Pink Lady. Isn't it good that the peripheral of baking is knowledge?

I've digressed. I'm sharing 2 recipes using these apples for my recent bakes. The Apple Frangipane Tart is highly recommended!


Pink Lady Apple Cinnamon Roll

Ingredients/ Method

Water Roux (Tangzhong)125g water
25g bread flour

1. Cook 125g water with 25g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.
Note: Water roux can be stored for 2 days, and if colour turn dark grey, to discard.
Apple Cinnamon Fillings
2 Pink Lady apples, peeled cored and cubed (can used any apples)
30g brown sugar
1 tbsp caster sugar
1 tbsp cinnamon powder
1/4 tsp nutmeg powder

1. Add all ingredients into a pot and cook on medium-low heat until apples are soft and mixture looks 'gluey'.
2. Set aside to cool.

Dough

(A) 210g bread flour
56g plain flour
20g milk powder
42g sugar
1/2 tsp salt
6g instant yeast
30g eggs
85g water
84g water roux (refer to water roux recipe as above)
22g butter

(B) 15g butter, soften

1. Put all the ingredients (A) except butter and knead until it form a dough.
2. Add the butter little by little and continue the kneading process until smooth and elastic and the dough does not stick at the side of the mixing bowl.
3. Proof for 40 minutes in a clean bowl cover with cling wrap.
4. Take half the dough and flatten it with your hand and roll it out in longish shape with a rolling pin about 25cm x 20cm.
5. Brush butter on the surface of the dough then spread apple cinnamon fillings dough evenly, leaving about 1-inch gap around the dough.

6. Roll it up like a swiss roll and seal it tightly.
7. Cut into 8 equal portions using lightly floured knife.
8. Place dough in a round cake tin and cover with a cling wrap. Leaving enough space between each roll to allow them to double in size later.
9. Repeat for the remaining half of the dough.
10. Proof for a further 40 minutes.
11. Bake at 180 deg C preheated oven for 15 minutes.


Apple Frangipane Tart
(adapted from Joyofbaking, with modifications)

Ingredients/ Method
Frangipane (Almond Cream)
1/2 cup (50gm) almond meal
1 tbsp (12gm) all purpose flour
25gm caster sugar (original recipe uses 50gm)
3 tbsps (40gm) unsalted butter
1 large egg
1/2 tsp vanilla extract/ vanilla bean paste
1/8 tsp salt

1. Place almonds, sugar and flour in a food processor and process until finely ground.
2. Add the remaining ingredients and process until you get a smooth paste.
3. Transfer into a small bowl, cover and refrigerate.

Apples
3 Granny Smith apples, peeled cored and sliced.
20gm caster sugar
20gm brown sugar

Pie Crust (Pate Brisee)
1 1/4cups (175gm) all purpose flour
1/2 tsp (2gm) salt
1 tbsp (14gm) caster sugar
1/2 cup (113gm) cold unsalted butter, cubed
1/8 to 1/4 cup (30 - 60 ml) ice water

**The original recipe uses the processor for preparing the pie crust. As my processor is the mini type, I used rubbing-in method instead.
1. Place flour, salt and sugar and mix well.
2. Add the cold butter and using fingertips to rub-in butter with flour mixture until resemble coarse meal.
3. Slowly add in water to the mixture and knead till the pastry just holds together when pinched.
4. Gather pastry into a ball and cover with cling wrap. Refrigerate for about an hour or until firm.
5. Roll the pastry on a lightly floured surface, 12 inch (30cm) circle.
6. Transfer rolled pastry to a parchment lined baking sheet.
7. Spread frangipane evenly over the pastry, leaving a 2-inch (5cm) border.
8. Arrange the apple slices even over the frangipane layer, leaving a 2-inch (5cm) border.
9. Fold the border of pastry up and over the apples, sealing any cracks. Brush the pastry crust with milk.
10. Sprinkle the caster/ brown sugar over the crust and apples.
11. Place the rack in the center of the oven.
12. Bake in pre-heated oven at 190 deg C for 50-60 mins, or until the apples are tender and the crust is golden brown,
13. Remove from oven and place on a wire rack to cool.

Kawaii panda bread

I'm a late bloomer in making this kawaii panda bread. Actually, I've seen this many times and always marvel at how cute it is but it never cross my mind to bake it till now. As usual, I would spend my time before going to bed to visit baking blogs or watch my k-dramas, and this cute panda loaf pops up again. Since today is a public holiday (as Hari Raya Haji falls on a Sunday), I can spend some time baking. Checking back, the last I baked a loaf of bread was almost 2 years ago!


Perhaps I did not greased my baking tin properly or I was too eager to dislodge the loaf from the tin, my panda came out 'disfigured'...sob sob. It need a little cosmetic surgery to look like a proper panda!



Panda bread
Ingredients/ Method:
(Recipe adapted from Do What I Like and pictorial guide from originator Taro Taro)

230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used low fat milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water
8g cocoa powder dissolved in 8g boiling water

1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea mixture to the 280g dough and knead till colour is even.
5. Proof all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 – 40 minutes. (1st proof))
6. Punch air out of dough and proof for another 20 – 30 minutes. (2nd proof)
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO’s site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO’s site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO’s site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO’s site).
11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO’s site).
12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO’s site)
13. Place dough into a well-greased loaf pan and cover it with a lid and proof for 50 – 60 minutes in an enclosed area eg. microwave oven. (3rd proof)
14. Bake at 200 deg C for 25 – 30 minutes.

Notes:
1. As my BM has broke down, I uses my KA mixer and knead for about 20 mins or so, till the dough looks smooth.
2. My 1st proof is 2 hours (unintended) though Florence uses 60 minutes, 2nd proof is 30 minutes and final proof is 60 minutes.
3. I bake at pre-heated oven 185C for 25 – 30 minutes.
4. Original recipe calls for tin size 206 x 108 x100mm (600gm). My bread tin is smaller 10 x 4 x 4' for 400gm, but the dough still manage to fit well.

Cinnamon Buns

I've been meaning to bake my own Cinnamon Buns for ages but never get to do it so far. Recently, there are few bloggers who 'tempted' me again with their hot-from-oven cinnamon buns, you can see from Reese Kitchen, Do What I Like. With some time to spare today, I finally get to bake these delicious cinnamon buns. It is so easy and I'm wondering why I took so long to bake it.

I was enjoying the entire process - from preparing the ingredients to cooking the water roux to mixing the dough and proofing, and rolling, cutting. Not too sure whether am I the only one, but I like the smell of yeast, it totally lift up my spirits! Seeing the 1st and 2nd successful proofing made me super uber happy!

Before 2nd proof.

40 mins later... after 2nd proof

When the buns are fresh out of the oven (almost immediately cos I'm running late on schedule -again!), I grabbed one of them, snapped a few pictures and rushed out of the house. I was munching the bun whilst walking to the bus-stop.

Cinnamon Buns (65 deg C Tangzhong method)
(Recipe adapted and slightly modified from Kitchen Corner)

Water Roux (Tangzhong)
125g water
25g bread flour

1. Cook 125g water with 25g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.
Note: Water roux can be stored for 2 days, and if colour turn dark grey, to discard.

Dough

(A) 210g bread flour
56g plain flour
20g milk powder
42g sugar
1/2 tsp salt
6g instant yeast

(B) 30g eggs
85g water
84g water roux (refer to water roux recipe as above)

(C) 22g butter

(D) 15g butter, soften
30g brown sugar
1 tablespoon cinnamon powder

1. Put all the ingredients (A) and (B) and knead until it form a dough.
2. Add the butter little by little and continue the kneading process until smooth and elastic and the dough does not stick at the side of the mixing bowl.
3. Proof for 40 minutes in a clean bowl cover with cling wrap.
4. Mix brown sugar and cinnamon powder until well combine. Set aside.
5. Flatten the dough with your hand and roll it out in longish shape with a rolling pin about 25cm x 40cm.
6. Brush butter on the surface of the dough then sprinkle cinnamon-sugar mixture onto the dough evenly.

7. Roll it up like a swiss roll and seal it tightly.
8. Cut into 8 equal portions using lightly floured knife.
9. Place dough in a 9" round cake tin and cover with a cling wrap. Proof for a further 40 minutes. 10. Bake at 180 deg C preheated oven for 15 minutes.

It turned out cottony soft and yummy, and simply easy to churn out. Sweetness is just nice so there is no need to reduce the brown sugar. But if you like sweeter cinnamon buns, more sugar has to be added.


Enjoy over a cup for black coffee - heavenly!

More fruits & walnuts wholemeal loaf

I've finally used up the almost-expired wholemeal flour; yippee!! Left with 160g of wholemeal flour, I made 2 portion of this recipe. Enough to give away to my other family members ;-) With some dried fruits left (cranberries, blueberries, tart berries), i added more golden raisins, goji berries (wolf berries) and toasted walnuts!

Other than the standard 20 mins & 60 mins proofing, the dough is left to proof for more than 6 hours and got another round of kneading, just because i over-slept!! You see, the dough was prepared after we came back from dinner, and my heavy eye-lids couldn't keep open for another minute. Think the texture was slightly affected, but not too much harm caused though.

(Note: To reduce the oven temperature to 180 deg C next time, as 190 deg C might be a little bit too hot and the crust is almost too black by end of baking time.

Fruits & Walnuts Wholemeal Bread

I'm still trying to use up the wholemeal flour that is going to expire end of this month. Actually baked this bread last week but has been very tired to write a blog or edit the pictures. Furthermore, my laptop is giving me alot of problems, and the slow speed is killing me! I think it's almost time to get a new laptop soon....

I followed the recipe from Kitchen Corner, and I must say the added dried fruits and walnuts really gives the oomph to the bread. We ate it plain without any spread and it's really nice and tasty. However, the shape of my bread looked kinda odd, like "golden pillow". It was supposed to be nice round shape with very rustic look, which i got the idea from Happy Homebaker who proof the dough in a colander. Perhaps my colander is too big for the dough, or i didnt do a proper job in shaping it. Anyway, the shape didn't matter as long as the taste of bread turns out good! My little boy likes the dried fruits more than the bread, and my poor dad got to eat the left-over hole-y (after all dried fruits removed) bread .... hahaha

Ingredients/ Method

250g bread flour

80g wholemeal flour

30g sugar

3/4 tsp salt

5g yeast

1 egg

150g ice water (i replace with milk)

15g milk

30g butter

Optional ingredients

Dried fruits

Sunflower seeds

Walnuts

Raisins

1. Put all ingredients except butter and optional ingredients into the BM and knead for 30 mins. Add butter at the 8-10th min.

2. Let the dough rest in the BM for 20 mins.

3. Knead dough and punch out gas.

4. Divide dough into 3 equal pieces and roll to form 3 ball shape.

5. Flatten dough and roll out into longish shape. Roll up the dough like a swiss roll.

6. Flatten rolled up dough and roll out again into long rectangular shape. Add in dried fruits and walnuts on top and then roll up the dough tightly.

7. Place rolled dough in floured colander, and put it in oven with door close and proof for 60 mins.

8. Take out dough and bake dough in pre-heated oven at 190 deg C.

9. Bake approximately 40 mins or until golden brown.

10. Cool before slicing.

Another go at wholemeal bread

Following my earlier trial on wholemeal bread, i had another go of the same recipe today. Dodol & Mochi is very kind enough to drop a note on trouble-shooting, and bearing in mind a few 'errors' which i did earlier, i'm more mindful of:

1. Not overcooking the water roux (tangzhong)
2. If proofing in the fridge, i ought to bring the dough to room temperature before baking
3. The dough should be abt 1/3rd of the height of loaf tin if i want a square loaf
4. Since i'm using BM to knead the dough, i left it in the BM for the first proofing. It was almost 'spilling' over after an hour or so + weather is extremely hot today!

I did the whole portion of recipe and ended up with a 7x4x4" loaf, and 2 approximately 10cm long twin-bread, and 2 approximately 8cm long baguette-like bread. I gave the loaf to my aunt ivy, 2 twin-bread to aunty cat, and left 2 for T & my tomorrow's breakfast. They simply smell wonderful!

Shall update on the taste and texture of the bread after i try them out for my breakfast tomorrow.

Update on 26 Oct 09: The smell of this bread is heaven, and the texture is soft. Taste good even on its own. A keeper for anyone who wants a healthy bread!

Healthy wholemeal bread

I bought a packet of wholemeal flour few months ago thinking of baking a loaf of wholemeal bread, but didn't get to find recipes until I realised that the flour is going to expire next month! Didn't know that wholemeal flour has such short 'life-span', and wonder if it is ok to still use if it is over the expiry date? Anyway, i will try to use them up asap, instead of feeding the trash bin again.

Was following dodol & mochi's blog and just so coincident that she did a 65 deg C Tangzhong Wholemeal Bread Loaf. The last i tried bread making using tangzhong, the result of sandwich bun turned out very good! This is it, I'm going to use her recipe to make my first wholemeal bread ;-)

As i hasn't been successful to manual knead the bread dough, and partly because i'm lazy, i used the BM to help me do the kneading job! As the original recipe yields two 22cm(L) x 10.5cm(W) x 10cm(H) loaves, i halved the recipe since it's like a test trial and also because i only have 1 bread tin.

Despite that my dough didn't rise properly, the smell and taste of bread is wonderful! After 2 days, i put the bread in the microwave for half a minute to warm it and it turns out still as soft.

The bread has nice brown crust

Ingredients/ Method:

Water Roux (65 deg C tangzhong)

250g water

50g bread flour

1. Cook 250g water with 50g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.

2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.

3. Water roux can be stored for 2 days, and if colour turn dark grey, to discard.

65 deg C Tangzhong Wholemeal Bread Loaf

(make 22cm x 10.5cm x 1ocm loaf)

1. Put all ingredients, except butter, in sequence as per bread machine, and use dough function and knead for 30 mins. Add butter after dough is formed, about 10 mins. The BM pre-set kneading time is 20 mins, re-start the dough function and knead for a further 10 mins.

2. Round up dough and place it in a greased bowl and cover with cling wrap. Proof until double double in size about an hour. (Next time will try proofing the dough in the BM.)

3. Divide dough into 4 portions and shape it into smooth ball shape. Rest for 15 min.

4. Flatten dough and roll into longish shape. Roll it up to a sausage shape and seal tightly.

5. Place dough in loaf tin and cover with cling wrap. Proof till dough reach 80% of tin.

6. Bake at 180 deg C for 30 mins or until golden brown.

7. Remove from oven and immediately unmould bread onto wire rack to cool completely.

Hotdog sandwich bun

The last i baked a bread was about 2 months ago, and although i keep wanting to bake a loaf after seeing so many delicious looking recipes put up by Kitchen Corner and Honey Bee Sweets, it didn't happen.

I was eyeing either oats bread or water roux bread. The latter method of bread making seems very popular among many bloggers, and those who tried all gave their thumbs-up. Unfortunately, those recipes that i've seen before seem rather complicated (or so i think) and hence the thought of water roux always put me off. However, Kitchen Corner's recent water roux breads and her simple steps made me more daring to try it out. Finally had a chance to try this out on Saturday night. Alas, it didn't turn out well for me; not the water roux, but my carelessness. I omitted the crucial ingredient in bread-making, which is the YEAST! As i usually write down the recipe, i somehow overlook to put this down, and although it did cross my mind why there's no yeast added, i did not double check the original recipe. Only realised my mistake after the 2nd proofing, sigh, feed the trash bin again. I went to bed very disappointed that night ;-(

Not giving up and with left-over water roux, i tried to make this sandwich bun on Sunday night. The dough rises properly, the bun rises nicely in the oven, towards the last few minutes, the smell of fresh oven-baked bread fills the house, it's like addiction kicking in. Finally, water roux sandwich bun..... and it became our this morning breaky!

Ingredients/ Method:

Water roux
250g water
50g bread flour

1. Cook 250g water with 50g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.
3. Water roux can be stored for 2 days, and if colour turn dark grey, to discard.

Sandwich bun (make 9 buns)
195g bread flour
90g plain flour
12g milk powder
30g caster sugar
6g salt
60g eggs, beaten
65g water
75g water roux
45g unsalted butter
6g yeast

1. Put all ingredients in sequence as per bread machine, and use dough function and knead for 30 mins. The BM pre-set kneading time is 20 mins, re-start the dough function and knead for a further 10 mins.
2. Proof for 40 mins in clean bowl cover with cling wrap.
3. Divide dough into 9 portion and shape it into smooth ball shape. Rest for 10 min.
4. Flatten dough and roll into longish shape. Roll it up to a sausage shape and seal tightly.
5. Prepare some water on clean plate and place a kitchen towel over it. Roll the surface of each dough over the damp kitchen towel, followed by rolling it over a bowl of sesame seeds.
6. Place dough on baking tray and let dough proof for 40 mins.
7. Bake at 180 deg C for 15 mins.
8. Sandwich bun is ready to be served with your favourite ingredients.

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Update (2 Sept 09):

Yesterday little zak's childcare centre was closed for Teacher's Day, and i took leave to accompany him for the day. I warmed up the bun by heating up the oven at 180 deg C for 5 mins and off the oven, pop in the bun for about 5 mins or so. The bun turns out very soft and with egg mayo, i think it tasted more deli-yummy ;-) A lovely breakfast with my little darling!

Easy to guess which sandwich is for mummy & baby!