Egg Butter Bun 鸡蛋奶油捲

It was only recently after I joined the Munch Ministry's Facebook page that I got to know of Carol 老师 blog.   Her bakes are so wonderful and while I was scrolling for a bread recipe, the 鸡蛋奶油捲 caught my attention.  Nicely rolled up croissant style bread..hmmm.. it will be my first attempt.  I followed the recipe with the exception that I used my breadmaker to do the job.  Outcome was soft, fluffy bread that remains so until Day 3. 

Here is the recipe:

270g Bread Flour
30 g  Cake Flour
3/4 tsp Instant Yeast
3 nos. Egg (abt 150g)
50ml Milk
30g Sugar
30 g Unsalted Butter
1/4 tsp Salt

Method:

1. Place all ingredients, except butter, into bread machine (in order per your bread machine), Select Dough function. After 10 mins, add in butter to knead. 
2. After first kneading cycle, stop and restart machine.
3. Let the dough cycle complete the kneading and proofing process.
4. Remove from machine, punch out gas and divide dough into 8 pieces (about 70g each). Cover with cling wrap loosely and let is rest for 15 mins.
5. Roll dough into croissant style and let it proof for another 60 mins or until double in volume.
6. Preheat oven for at least 10 mins at 190C
7. Egg wash and bake at 170C for 18-20 mins or until golden brown.

Red Bean Bun

I did a very unsuccessful bake of 65C bun and was desperately scouting for a great red bean bun recipe since I bought a 1kg ready-made red bean paste.  The picture from Kitchen Corner tempted me to give the recipe a try.  I was glad I did.  While my buns did not look as pretty as the one from Kitchen Corner, I am however glad I succeeded in making it. Buns were soft but looks like they are going to turn slightly harder the next day. I finished baking at 4pm and at 11pm now, the bun doesn't seem to be as soft as there were just now. 

Recipe from Kitchen Corner with exception that I proof the dough in the bread machine and I replaced milk powder and water with just fresh milk.

Bun recipe:

200g bread flour

20g plain flour

25g sugar1/4 teaspoon salt

1/2 tsp + 1/4 tsp yeast

25g eggs

115g milk

15g butter

red bean paste (filling)

white sesame (deco)

Method:

1. Mix ingredients with bread machine. After first cycle of kneading, re-run another cycle of dough.
2. Remove once dough is ready. (complete the entire cycle)
3. Divide the dough into 8 portions and round them into small balls. Let dough rest for 10 minutes.
4. Fill the doughs with red bean and shape it into a smooth balls. Slightly flatten each dough and use a scissor to cut the edges into petals. Continue to proof for another hour or double in size.
5. Egg wash the doughs then top with some sesame. Bake at 190'C preheated oven for 15 minutes until golden brown.

Sweet Bread

I saw very good feedback for this recipe posted in Kitchen Caper's forum and decided to give it a try.  First attempt was a failure as dough was too try. After reading through the various comments, I realized I need to add additional water since I used instant yeast instead of dry yeast.  I also replaced some bread flour with cake flour. Result was very soft and fluffy bread.  The only thing I did not do well  was to ensure the rolled up bun is of equal size.

Before sending into the oven

The one on top is egg washed. The one below is without egg washed. Just to see the difference.

Soft and fluffy bread.

Recipe:

2.5 tsp instant yeaast

325g breadflour + 50g Cake flour

105 g Sugar

1 egg

1 egg yolk

36g Butter

1/2 cup + another 1/4 cup fresh milk

Steps:

1. Put everything into the bread machine to knead (dough function) except butter.  
2. Add butter after 10 mins of kneading.
3. Stop bread machine after first round of kneading.
4. Restart machine and start the entire kneading again. Let it proof in the machine.
5. When ready, punch out gas and let it proof for another 45 mins to an hour (until it doubles in volume).
6. Divide dough into small balls (approx 45g) and let it relax for 20 mins.
7. Flatten and roll into rectangular. Roll from the long side like a swiss roll.
8. Place in a tray lined with baking paper leaving a slight gap in between.
9. Cover, rest dough for another 45 mins or double in size.
10. Bake in preheated oven 180 degrees for 20 mins or until golden brown.

Note: I omitted egg wash and coloring which was called for in the original recipe.

Otah Buns

This is the second time I made this Otah Bun, following the recipe from Happy Home Baking.  I followed the recipe but made use of the bread machine to do most of the kneading and proofing job.  Result - soft and yummy bread.

See how soft and fluffy the bread turns out to be

Ondeh Ondeh

This is the first time I tried to make Ondeh Ondeh and I followed the recipe from Baking Mum. 

I made a slight variation to the original recipe.

Ingredients:
600 gm of steamed and mashed sweet potato
250 gm white coconut shreds (add 1/2 tsp of salt and steam)
150 gm tapioca flour
3 tbsp castor sugar
Pandan paste

Mixed mashed sweet potato, tapioca flour, sugar, pandan paste (if used) and knead into a dough. If dough is dry, you can add some water (a tbsp at a time) until dough is soft and not dry.

Pinch some dough and make into a small ball. Flatten it with your palm and put filling in it and wrap it up. Boil a pot of hot water.

When water boils, put the wrapped ondeh ondeh into the pot and let it cook. When ondeh ondeh floats to the top, the dough is cooked. Roll cooked ondeh ondeh in the steamed white coconut shreds.

Filling:
250 gm of gula melaka (cut into small pieces)
Note: To ensure gula melaka melts, I boil ondeh ondeh in medium heat.

Soft & Fluffy Rasin Bread

Putting my bread machine to work again and this time again, the fool-proof recipe which I used previously.  Bread remains soft the next day.

See previous post for recipe http://flouratwork.blogspot.com/2011/07/raisin-bread-loaf.html

Pandan Chiffon Cake without the oil

I chanced upon Table for Two website and she has a recipe for oil-less Pandan Chiffon Cake.  I have another recipe for Pandan Chiffon from Creative Culinaire. It yields nice and soft chiffon but I hesitate to bake it frequently due to the amount of oil added to it.  What greater chance for me to try for an oil-less recipe.  The original recipe from Table for Two calls for cream of tartar but since I do not have it, I made do without. Result of the cake - Nice and tall.  I used a lazy method to whip up the cake hence was rather surprised it turns out well.  I believe the importance is how you whip the egg white and ensure light folding so you do not deflate the air.

Here is the recipe (with slight variation and ommission of Cream of Tartar in the egg white):

5 egg whites
100 gm sugar

5 egg yolks
60 gm sugar (original calls for 100 gm)
150 gm cake flour
180 gm coconut milk + pinch of salt
Pandan paste (original calls for concentrated pandan juice)

Method:

1. Stir Pandan paste into coconut milk.
2. Whip egg yolks and sugar till ribbon stage.   Pour cocnut mixture into it.
3. Separately whip egg whites and sugar till peak stage.
4. Mix (3) and (2) with light strokes. Add in flour gradually. 
5. Pour into 25 cm chiffon pan and bake for 25 mins at 180 degree celcius.

Butter Cake

After a break of more than half a year, I finally gotten the chance to start baking again.  To kick start my baking journey in 2012, I started off with a basic butter cake which I learnt from Jia Lei.  This recipe yields a very soft and fluffy butter cake.  I added in raisins for added flavour.

Top View of the cake

See how fluffy it is

Here is the recipe:

Egg - 6 nos.

Sugar - 140 g

Self Raising Flour - 260 g (or 260g plain flour + 1 tsp baking powder)

Butter (Cold) - 350 g

Icing Sugar - 120 g

Butter essence - optional

Method:

1. Sift flour. Separate egg white and egg yolk.

2. Beat butter and icing sugar till light and fluffy.

3. beat egg white & sugar till fluffy. Add in egg yolk and beat for 2 mins.

4. Combine (2) and (3) together and mix well. Slowly add in flour and mix well.

Pour into cake tin. Bake for 25 mins at 180 degree celcius.