PUFF PASTRY CHICKEN FLOSS BUN

tried recipe from this book again! (: sorry if i didnt reply to your comment or leave comment. i did read your blog though. just that mth is ENDING. meaning this mth's AB need to be concluded. more busy with it.

anyways, compared to the one in the book, mine was far more inferior! baked 起酥鸡肉松面包 (Puff Pastry Chicken Floss Bun) . you should look at  小雅's version. so much prettier than mine! mine look like those CNY gold coin version :D since i got too much tangzhong left, i doubled the recipe!

the dough is extremely sticky, not easy to handle ): if i were to choose a tangzhong sweet bun recipe, i would use this for sure! texture wise, the hotdog bun's still as soft the next day but this one gets a bit harder. but if you put inside microwave or oven to heat it up, is still as nice!

seem like 1 tbsp of chicken floss filling is not enough! :D

photo taken from the book (:

steps on how to do it

起酥鸡肉松面包

A

Bread flour 210g

Low Protein flour 56g

Milk Powder 20g

Sugar 42g

Salt 1/2 tsp

Yeast 6g

B

Egg 30g

Water 85g

Tangzhong 84g

C

Unsalted Butter 22g

 

D

Puff Pastry

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 40mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 9 balls - about 60g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Wrap a tbsp of Chicken Floss Filling. Spray water on the surface. Look at picture above to see how you should do it.

8. Leave to proof for 30 mins.
9. Brush puff pastry with egg.

10. Bake at 180C for 15mins until brown.
11. Leave to cool.

 

 

LAST ENTRY FOR THE MONTH!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

HOKKAIDO MILKY TOAST (tangzhong)

tried recipe from this book. MORE to come :D

the dough is EASY to handle. as in, is not sticky. the kneading was . . . tiring though. when i was baking, i simply LOVE the fragrance!
cooked TANGZHONG. i cooked soooo MUCH of it! 200g bread flour and 1 litres of water!

can you spot the "lines" drawn on this tangzhong?

overturn the toast. i love the "stripes" from the loaf pan





my mum help me to tear the loaf. so soft and fluffy! (:

sliced using the bread slicer :D

the bread look so lovely! photo taken from the book (:

steps on how to do it (:

HOKKAIDO MILKY TOAST

A

Bread flour 540g

Sugar 86g

Salt 8g

Yeast 11g

B

Egg 86g

Dairy whipping cream 59g

Milk 54g

Milk Powder 9g

Tangzhong 184g

C

Unsalted Butter 49 40g

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 4 balls - about 265g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Look at picture above to see how you should do it.

8. Leave to proof till 80% full.
9. Brush with egg.

10. Bake at 180C for 35mins until brown.
11. Leave to cool.

ENJOY THE YUMMY TOAST (:

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

HOTDOG BUNS

i've been away for almost a week. now, i squeezed time to bake BREAD for breakfast. my helper was gone. so, from washing to kneading to cleaning, is all one woman show. i feel soooo LAZY to bake! i've been spending on baking toys and BOOKS! cannot stop buying when i see nice books. yet i always kept it in my book shelf instead of utilising it! psst, 20% KINO SALE! hurry go :D

 anyways, what's for breakfast?

HOTDOG BUNS! my nephew's favourite! topped it with mozarella cheese. normal buns? NO! the fragrance when is in the oven, was as though you walked pass some bakery shop. and the texture of the bun is sooo soft and fluffy! i guess the egg wash helps? the bun is like a bit crispy outside but super soft inside! baked 8 of it and left with 3 for breakfast! my family love it! (:

im so determined to get a good mixer! KA or Kenwood? im too lazy to knead all the time! is therapeutic the first time. subsequently, plain laziness! is my FIRST attempt on water roux method too! :D is fun!!

this is THE recipe! those who tried this will agree with me! thank you Shirley for sharing this!

is proofing

after proofing, with egg wash and cheese!

TADA! out from oven! i like the slightly burnt top :D

look at the bread! super soft!

HOTDOG BUNS

Water RouxBread Flour                 50g
Boiling water                75g

Bread Dough
Active Dry East           6gm
Bread Flour                160gm
Plain Flour                  40gm
Sugar                          50 40gm
Salt                             2gm
Water                         50gm
Egg                             1
Butter                          40 30gm

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for  2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 8 balls - about 60g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place hotdogs in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg and decorate

12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

then, i baked Coffee Kahlua Chiffon Cake last week. i dont like it at all! apparently, my family love it and asked for extra servings. NO cracked top (: the texture is really soft! (:

  

father's day is around the corner! i dont know what to bake for the day! do you? (:

Steamed Chocolate Swirl Bun

finally get my hands on this steamed chocolate swirl buns! Jane tried it too and hers is super lovely as well! yes, mine not at all nice looking . . indeed, the buns are super soft! but is a bit too plain for me. i would add fillings to it and it'll be perfect! (:

overnight fridged dough (:

before proofing.

after proofing.

roll out the dough

look at the soft and fluffy texture!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

17 hours Chocolate Banana Bread

HANDS ON BREAD! (: i want to try all the different method of bread making. today, i tried the 17 hours bread. i must say, the first part that needs you to fridge the dough, was easy. i made it yesterday night. today, when i was tearing the fridged dough into the main dough, it was FUN! the fridged dough was elastic, like making "MEE HOON KWAY" :D

anyways, the dough is really sticky! must be patient when you handle it. hop over to 茄子's blog and look at it. she made it so perfect! im sure to try the other recipe from her! i added choc chip to the dough and topped it some mashed banana. i LOVE the bread! is super FLUFFY! cannot stop at one. just nice to eat it like that, without any coffee/tea to go with it (: when im baking it, the fragrance of banana just filled the house! my slicing skills need lots of improvement!

the dough, ready for baking!

overturn the bread for cooling

top of the bread (: added mashed banana

going to slice the bread

look at the fluffy texture!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

CREAM CHEESE BUN (:

here is my CREAM CHEESE BUN (: is soft and fluffy with melty warm cheese when you eat it after cooled. however, is disappointing that is no longer soft the next day. is rather chewy ): those photos are taken the next day.

my family like it when is warm and it taste good (: im going to try another cheese bun recipe soon coz my family like it. hopefully it'll taste soft even till the next day :D

after getting my hands on bread, i find it fun! next move, i want to buy a bread machine! would you share your opinion with me about your bread machine (: thank you!

another help pls. i want to bake macarons for birthday coz they know NUTS about the existence of macarons! how can they! so i thought i making different flavour. but in order to do that, i need to bake the shells earlier. my tortoise speed of baking macarons, i cant possibly bake everything in a day. i got to spread it out to 2-3 days. so i google for the storage method and found a few.

1. Store filled macarons in an air tight box in the refrigerator for 5-6 days. Qn is, will the macarons turn soggy?
2. It is also possible to freeze them once they’re filled .Qn is, will the macarons break?
3. The cookies need to rest 24-48 hours after sandwiching to get the right texture.  The shell will absorb the moisture from the filling to soften it. Qn is, soft = soggy?
4. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together. Qn is, i fill the macarons just before i bring it to the party?

now i got craving so, off to bake PINEAPPLE TARTS! :D

COFFEE BUN

after talking so long about baking bread, i baked mine. not the first attempt though. before i started blogging, i baked this bread after seeing bee bee's post. that was my FIRST attempt. i must say, it taste really great but a lot of effort for first timer like me who know nuts about it. being lazy, i did not bake bread anymore till now.

is my attempt on coffee bun after being tempted by crustabake's post. her's is so extremely lovely! you should look at her bakes, is super tempting esp those choc! (: anyways, i adapted the recipe from her and aunty yo. baked this for my family and they had it for breakfast. is super yummy! even non coffee lover like my mum love this bun. what do you think? (:

look like some UFO (:

the bread is extremely soft and fluffy even till the next day

COFFEE BUN

Bread Dough
500 gm. Bread flour
30 gm. Milk Powder
11 gm. Instant Yeast
50 gm. Sugar
2 eggs
220 ml. water
70 60 gm. unsalted butter
1 tsp. salt

Chocolate Filling

20 gr Cocoa Powder

30 gr Milk Powder

100 70 gr Icing Sugar

100 80 gr Margarine unsalted butter

1/2 tsp Vanilla essence

Mix all ingredients together till well combined.

Topping

70 50 gm. Butter
100 70 gm. icing sugar
1 Tbsp. Instant Coffee dissolved in 1 Tbsp. Hot Water
1 beaten egg
85 gm. Plain flour
20 gm. Milk Powder
1 tsp. coffee Paste

Method:

(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine (i use my hand as my mixer is not those heavy duty type) and beat for about 10 mins till a dough is formed.
(2) Add in Butter and continue kneading till a smooth pliable dough is formed.
(3) Roll into a ball , cover and rest for 1 hour.

(4) For topping: Stir the butter and icing sugar till creamy. Gradually pour in beaten egg and stir till smooth. Pour in the rest of the ingredients and stir till smooth. Fill into a piping bag.
(5) Weigh and scale the proved dough into 60 gm. each. Roll into balls and let it rest for 10 mins.
(6) Wrap dough with the chilled butter and seal the ends tightly because the butter will cause it to split open during proving.
(7) Prove for 45 mins. till doubled in size.
(8) Pipe topping on top of each buns in a coiling motion.
(9) Bake at 180C for about 12 mins. till buns are crispy on top.
(10) Cool on cooling rack.