Bread-Straight Dough #2 面包-直接法#2

I was recommended to try this recipe by my baking kakis Ivy & Yen Ni last week. Just in time as I am getting bored with the bread recipe I am using for quite some times. I prefer straight dough than any other recipe although TangZhong & 5c low temp method sounds interesting and yield soft bread too. Straight dough is more suitable to my lifestyle and timing as I have 2 active toddlers to handle at home. As and when I feel like making bread, I can just do it. =P

My tasters rave about this simple recipe. It's simply taste good on it's own or you just need a simple spread to go with it if you want to!

Mini bun in egg tart mold~ =)

Butter Buns

(By Christine's Recipes)

Ingredients:

(Yield about 14 mini buns)

250 gm bread flour

25 gm cake flour

5 gm instant dry yeast

15 gm milk powder

40 gm caster sugar

1/2 tsp salt

100 ml water, about 36C/97F

80 ml milk, about 36C/97F

40 gm butter, softened at room temperature

Whisked egg, for egg wash

Method:

1. Mix all ingredients (except butter) in a mixer/breadmaker or knead by hand. When all the ingredients come together, knead in butter until the dough passes the thin membrane test.

2. Roll it into a ball. Place into a lightly greased bowl, cling wrap. Let it proof until it's doubled in size, about 30mins – 45mins.

3. Grease the cupcake holder. (or any desire holder or even just a baking tray!)

4. On a clean table top, deflate the dough and cut into 30-35g dough each. Roll  each into a ball shape. Place them in the middle of cupcake holder. Clig wrap loosely and let it proof until doubled in size, took about 30-45mins.

5. 15 mins before the dough is ready for bake, preheat oven to 170c. Egg wash the doughs. Bake in preheated oven for about 10 to 12 minutes or till golden. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack.

Notes from Christine：

1. The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.

2. Don’t have time to knead the dough but you still want fresh buns for breakfast? Here’s a workaround. Make the buns the night before, up to the point where they're shaped and put in the tin for the 2nd round of proofing. Wait until the dough has risen halfway, almost touching one another. Yet don’t wait until they are fully risen. Cover with lightly greased plastic wrap, and refrigerate. The next morning, remove the buns from the fridge, and let warm and rise, keeping them covered, for an hour or so. Remove the plastic wrap and bake the buns as instructed in step 3.

Notes from Hippomama:

1. If you find the dough is sticky to handle, floured your table top as per Christine’s recipe. Do not add too much as the bread may turn out too dry/hard.

2.  The proofing time stated in Christine’s and mine are different due to the temperature and humidity in the air in our country. Use “proof till double in size” as guideline. You can see here on how to test if the dough is done proofing. 

Bread-Straight Dough #1 面包-直接法#1

最近爱上手做面包.每隔一天就弄一批面包.因为一批的量只能够让一家大小吃两天.呵呵~不过这样也不错,至少面包都是新鲜的,不枉费我手做的意义.

看着面包发酵是很快乐的事~ 看着面团慢慢发胀.就好似看着自己的慢慢小孩长大.那个过程是手做者最大的满足!

这款热狗面包是我灵光一现的杰作。我每一次都只会用面团绕热狗圈圈，而且又丑得要命。看到这款的成品顿时让我有很了不起的感觉。（也没多了不起就是了，这一款随便一家邻里面包店应该都有吧？呵呵~）

食谱我用了英文，因为刚好翻译给一位朋友，就直接用了。

Recipe:

(Adapted from FB's friend Ms. Soh Pin Tee)

Ingredient:

(Yield about 10-12 standard size bread)

340g bread flour

50g sugar

½ TBsp instant yeast

½ tsp salt

210g milk

40g cold butter (cut into small cube)

Method:

1. Put in yeast and sugar, then half of the bread flour, salt, and balance of the bread flour.

** This is to separate the salt to contact with yeast. Salt can kill yeast if they are mixing together for long. While sugar help the activeness in yeast.

2. Mix the dry ingredient in the mixing bowl with a knead hood. (Just a few turn) Pour in milk slowly; knead until it forms dough.

3. Slowly add in butter, knead until membrane stage.

4. Grease a clean bowl, shift the dough into the bowl, lightly spray water on the surface of dough and cling wrap/cover with wet clean towel (omit the water spray if wet towel is use).

5. Leave it to proof for 40mins (up to 1.5hrs) or until the dough is double the size.

** Tips: on your oven for 1 mins and off the heat, leave your dough in the oven to proof. Works wonder for me!

** How to check if your dough is ready. Grease your finger with butter or oil. Poke your finger into your dough, the dough remains its’ shape. The hole that your finger poke in should not bounce back (bounce back means not done), no obvious shrink down in size. (Shrink down means over proof, but it’s ok, just go ahead with the 2^nd proof. Still edible!)

6. Line your baking trays with parchment paper.

7. On a clean table top, take out the dough from the bowl. Punch out the excess air in the dough.

8. Cut and weight the individual dough.

** Suggestion: adult: 50-55g dough. Kids: 30g dough.

9. Flatten the dough into flat oval shape. Place your hotdog at the middle. Leave on the baking tray for 2^nd proof. Cling wrap loosely and leave them proof until the dough risen double of the size, about 30-45mins.

10. Preheat oven 15-20mins before your bread is ready for bake.

11. Lightly milk wash/egg wash the dough thinly. Squeeze mayonnaise and sweet chili sauce on buns, sprinkle some parsley if desire.

12. Baked in preheated oven for 12-15mins or till the top is golden.

** Adjust your baking time according to your oven temperature. My oven is hotter therefore my bake time always shorter than original recipe.

13. Take out the bread from oven and move them to cooling rack till cold before you store them into air tight container.

** This recipe can remain soft for up to 3 days under room temp. Or you can fridge the bread and microwave for 15secs before consume. The bread will return it softness once microwave.

For reference, can visit Carol Jay's blog:

http://tw.myblog.yahoo.com/carol-jay/article?mid=8938&prev=15550&l=f&fid=23

Additional remarks from hippomama:

1. This dough is good for simply bread without much shaping. Like sugar roll, Cheese buns, simple roll bun & whole loft due to its non stickiness nature.

2. This recipe is very forgiving. Even if you under or over proof, the bread will still okay to consume. So no worry about the over/under proof, go ahead to try!

3. If hand kneads, the steps basically are the same. Put all ingredients into a bowl and knead till the dough forms, add in butter and knead till window stage. This recipe is good for hand knead also as it is non sticky once the dough forms. Very encouraging recipe! Haha~

Orange Slice Swissroll 鲜橙蛋糕卷

I was attracted by its vibrant color when a fellow member in the baking group I join posted this. This is too pretty to resist! Given to this little fellow has been on my to-bake list for the longest time, I decided I shall make a swissroll soon. LOL~

So happen that I attend this cake decorating class on the following week and thanks to the kind and generous teacher to demo a Swiss roll to us. The demo do helps in boosting confident. keke~ Here I come little fellow!

Recipe:

(Adapted from Ms. Pheony Chua from Baking Wonderland)

Ingredient:

(Make a 12” x 12” square cake tray)

Orange 2 nos (1 for slice and cook; 1 for juicing)

Egg Yolks 4 nos

Orange juice 70g

Orange rind 1 TBsp

Vegetable oil 40g

Cake flour 70g (sifted)

Egg whites 4nos

Castor sugar 60g

Method:

1. Preheat oven 180c . Line the cake tray with parchment paper.

2. Wash orange throughly, slice thinly, boil in the sugar syrup till the white flesh become transparent. Pat dry and arrange them on baking paper in baking pan.

* Note: Do not arrange the oranges slice too near to each other or the cake might be a bit difficult to roll/break during roll.

3. In a bowl, whisk egg yolk, orange juice, orange rind and vegetable oil till well combine. Add in flour, mix well.

4. In another bowl, beat egg whites till foamy, add sugar in 3 additions. Beat till stiff.

5. Fold in 1/3 of the meringue into egg yolk mixture, then pour this mixture into the balance of egg white and fold till well corporate.

6. Pour the mixture into cake tray and spread evenly. Knock a few times on table top to get rid big bubbles in the batter.

7. Bake in preheated oven for 12-15mins or till golden.

8. Remove the cake from cake tray once it is out from oven. Inverted the cake and tear out the baking paper but leave the baking paper remains cover on the cake to prevent the cake from drying.

To roll: the side with orange slices faces down, spread desire flavor of jam and roll. Leave the roll in fridge for 1 hour before serve.

Hippomama's mini Note:

1. Adjust sugar level in the recipe against the sweetness of the oranges you have. My oranges is sour and 60g of sugar is just nice to yield a not too sweet cake base.
2. Please adjust the temperature according to your oven. My oven is hotter than usual oven, I only use 170c for 11mins for the cake to cook throughly.
2. Using 60g eggs.

Sec Kill Chocolate Cake 秒杀巧克力蛋糕

其实就是巧克力蛋糕~ 加了“秒杀”就是形容蛋糕好吃的不得了，好吃到用秒数就能解决掉一个蛋糕吧?

这个蛋糕在我长长的“等候出场单”里呆了好久好久~ 要不是这个月我和我的烘焙好友共同设定了巧克力蛋糕这一环，我想它应该还要好久才会出场吧? 哈哈~

我第一次弄戚风蛋糕体是失败的。蛋糕烘好后给我一个很漂亮的“凹”。真的气煞~ 把照片传给我的烘焙好友们看后，我们得到的结论是：温度可能太高了。

第二天重做，这一次我把蛋糕面糊弄好后分成两份6寸的烤模，温度调低了一些。呵呵~这一次就可以了!

I was telling my best friend to make this cake together. She was very puzzled what is "sec kill" LOL~ It is direct translated from the chinese word "秒杀" means the items is marvelous that it gone in seconds.

很好吃！

Recipe:

(Adapt from 《美味糕点新主张》by 薛纪娟)

Reference blog: Cook.Bake.Love

Ingredients:

(make a round 8 inch or 2 round 6 inch cakes)

Chocolate Chiffon Cake
50g vegetable oil
80g milk
15g cocoa powder (sifted)
100g cooking dark chocolate
90g egg yolk* (see note)
180g egg white* (see note)
120g castor sugar
75g low protein flour (sifted)

Ganache
150g dairy whipping cream
120g cooking dark chocolate
12g butter 

Method:

To prepare cake:

1. Preheat oven 150c

2. Over low flame, bring oil and milk till gentle boil, off stove. (Small bubble at the side of pot is good enough and bewares with the boiling process as the liquid heat up quite fast.)

3. Add in cocoa powder. Mix well. Add cooking chocolate and mix till chocolate completely dissolved.

4. Mix in egg yolk till well combine. 

5. Using an electric mixer, beat egg white till foamy, add sugar in 3 additions, and beat till soft peak.

6. Using a spatula, fold 1/3 of the meringue to the chocolate mixture till just combine. Fold in 1/3 of flour gently, mix till just incorporated. Fold in remaining meringue and flour alternatively to form chocolate batter.

7. Pour the batter in baking pan prepared earlier. Bake in preheated oven for 45-50mins (8 inch pan) or 30-35mins (6inch pans) or until the skewer come out clean.

8. Bang the cake on tabletop once it is out from the oven and invert to cool.

9. Unmold the cake after it cooled down and place it on a wire rack with a clean empty bowl underneath.

To prepare ganache:

1. In a bowl, melt whipping cream and cooking chocolate using double boil method until cooking chocolate dissolved completely. Add in butter and stir well.

2. Pour the ganache on the centre of your cake and using a spatula to gently spread it to the edge of the cake. Then with both hands holding onto the wire rack, gently swirl for the ganache to flow down from the side to cover the whole cake.

3. Chill till ganache is set before serving.

Hippomama's mini note:
1. Egg yolks & egg white*: You can use weighing method or use 5 X 60g eggs to yield the amount requested in recipe. (tested by ME! ^.^)

2. The balance of the ganache can be keep in the fridge up to 2 weeks. It can be use to spread on bread. It tastes as good as Nutella! Remember to thaw the ganache 15mins before use to spread bread. Or eat it direct out from fridge! Yummy! Of course you need to chop them into small piece!

Mini Oreo Cheese Cake 迷你OREO芝士杯子蛋糕

I am not a cheesecake lover. But I love bake rice & pizza! LOL~ When I first saw this at  温馨小厨，my eyes blink~ They are so lovely! I wanted to do it for my kids! But the condensed milk in the ingredient list holds me back until I see Anncoo's version using whipping cream. Woohoo~! What am I waiting for? Mai tu liao~

They are so lovely, don't they? 

My kitchen smells heavenly when these little fellow are in the oven. I am totally in love with the smell that I did another batch the very next day for my husband's colleagues. Haha~ But I adjusted the recipe this time round to suit my hubby's palate.

Very nicely done piece~ ^.^

Another batch for hubby's colleague.

Recipe:
(Fully Adapt from here:)

Ingredients:
(makes 14 x 5mm diameter base soft liner) 

250g Cream cheese 

150g Whipping cream (I use 120g only for 2nd batch)

1 tsp Vanilla extract

2 Egg yolk

a pinch of cream of tartar

30g Sugar

1 tube of Oreo (137g)

2 Egg white
30 Sugar

Method:

1. Separate Oreos, leaving 14 pcs without cream intact and round. Put the rest of the biscuits together with the filling into a food processor and pulse in fine.

2. Preheat your oven (150C) and boil a pot water after this.

3. Line big muffin tin with 12 paper cups/liners. Place 1 heaped teaspoon of Oreo crumbs onto paper cups and  lightly press the crumbs to flatten with a mini roller pin/teaspoon.

4. In a large bowl, cream cream cheese and 30g sugar on low speed until smooth, put in whipping cream, vanilla extract and egg yolks and continue to beat on low speed until well combined. 

5. In another bowl, whisk egg whites until frothy, add in cream of tartar continue to beat until soft peaks. Add in 30g sugar and beat till stiff (as long as egg whites don't fall when overturned, it will be fine, no need to be pointy stiff). 

6. Fold in egg whites to cream cheese mixtures with a spatula.

7. Spoon cream cheese mixtures into prepared paper cups. Top with an oreo biscuit.

8. Bake for 20 minutes in a water bath. (my oven needs 28 mins, tested with toothpick come out clean, as in no watery cream cheese stick on the toothpick.)

9. Leave to cool in oven, door ajar. Cool completely before chilling.

10. Best chilled for 3 hours or more before serving.

Raspberries/Bluberries cake 水果蛋糕

Okay, it took me very long to decide to start a blog again. Yes, again. I used to have a blog (not on food though), but that was when I was still single. When you are single, you can anything and everything, at anytime that you wish. LOL~

When I first saw this cake posted by Anncoo Journal last week, I totally fall in love with it! It look so delicious to me! So I decide to make it over the weekend.

Raspberries Cake

This is a very simple cake. Not much hassle to make it. In less than 2 hours, I baked 2 trays of this cake, 1 blueberries and 1 raspberries, stick to original Anncoo's flavor.

Blueberries Cake

Frankly, this cake is not something that I like. I'm "surprise" with the texture. But my kids love them! Both my kids had 2 slices each for their breakfast!

I guess the sour hint in the fruits gave them the perk!

Recipe:
Fully adapted from here:

Ingredients:

120g Fresh raspberries (or fruits of your choice)

80g Butter, softened

80g Sugar

2 Eggs (about 70g each)

3 tsp Lemon juice

1 tsp Lemon zest

1 tsp Vanilla extract

2 tbsp Natural yogurt/Sour cream (I used natural yogurt)

120g Plain flour

1 tsp Baking powder

1/8 tsp pinch of salt

60g Fresh milk

Methods:

1. Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside

2. Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.

3. In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.

4. Add flour mixture and milk alternately into creamed mixture, beating well after each addition.

5. Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.

6. Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top & serve.