Flat Bread

 Flat bread done to substitute for usual bread for lunch, dinner. Just top it with your favorite food and wrap and ready to go.

Ingredient

250gram of plain flour

80ml of warm milk

80mil of water

1tsp of active dry yeast

1/2 tbsp of sugar

1/2 tsp of salt

1/2 tbsp of olive oil

Method

1 Combine warm milk, water, dry yeast and sugar, whisk to combine

2 Shift the flour and salt, add in the milk mixture. Knead it until receive a combine rough dough. Add in the oil and continue to knead till a smooth dough is form

3 Rest for 1 hr to rise.

4 Roll the dough and divide into 4 small ball. Flatten it with the rolling pin into a round shape. Continue with the rest of the dough

5 Heat a non stick frying pan over medium heat

6 Heat flat bread for 1 min or until bubbling on top. Flip and cook on the other side for another min.

7 Flip again, reduce the heat to low and contiune to cook for 3=4 min or until swollen. Flip and cook another 1 min on the other side.

Enjoy baking

 

MEXICAN COFFEE OR CHOCOLATE BUN

This is the all time favourite bun to my girl, usually I will make coffee bun but this time I would like to try Chocolate bun instead. I told my dad I will be making coffee bun asking him whether he wants or not, once he heard coffee, he told me straightaway "no". So I will change to chocolate immediately he said "ok".

It had been sometimes that I made these bun, and at the same time I also want to eat, hehe.

So let get down to work:

Ingredient:

Chocolate or coffee topping
200g softened butter
160 icing sugar
3 lightly beaten egg
2tbsp of unsweeten chocolate powder or instant coffee dissolved in 1 tbsp. water
200g flour

Sweet bun
500g bread flour
20g milk powder (optional)
75g of sugar
6g salt
8g instant yeast
1 lightly beaten egg
270g water
60g softened butter

Method

Chocolate or coffee topping
1 Beat softened butter and sugar until the mixture is light and fluffy

2 Gradually add in the beaten egg
3 Mix in the chocolate or coffee

 

4 Shift in the flour and mix until combined.

 

5 Put the mixture into a piping bag and refrigerate (10min before piping remove the topping paste from the fridge so that is easy to pipe)

Sweet bun
1 Mix the bread flour, milk powder, sugar and salt in a mixer until well combined (low speed if not the flour will fly all over the place)
2 Add in the yeast, egg and water. Mix on low speed first then change to medium speed until gluten is formed
3 Add in the butter, mix til window pane is formed

 

4 Remove the dough from the mixing bowl and shape into a ball, cover it with a damp cloth

5 Let the dough proof until double in size

 

6 Once the dough is double in size, check whether the dough is ready by inserting your finger in the middle of the dough and the dough did not spring back, next punch down to release the air.

7 Divide the dough 38g each, roll out in a circle and let the dough rest for 10mins.

8 Add in 4g of butter, wrap the dough

 

9 Let the dough proof for the second time until double in size

10 After proofing, pipe the filling on top of each dough and decorate with chocolate chip (which I had forgotten to take a pix)
11 Preheat the oven 200 deg C, bake for 15mins or until lightly brown

12 Is best to be eaten warm.

Enjoy:)

MILO BREAD

Wanting to bake something simple with only a few steps as today I am not feeling quite well, but still wanted to bake.

With the help of bread machine (which really my making bread life easier), just put all the ingredient and let the machine run.

So below is the ingredient:

380g bread flour
88g sugar
4g salt
8g instant yeast
1 egg
85g milk or water
24g milo (if you wish to add more is ok)
120g tangzhong (25g water + 125g water)
40 unsalted butter

Method:
1 add in the egg, tangzhong and water
2 add bread flour and milo
3 add sugar and salt (put in one corner for each ingredient)
4 make a hole in the middle to put in the yeast
5 press "dough" on the bread machine and let it run
6 after 5 min add in the butter
7 after the first proof from the bread machine, remove and knead slightly, divide the dough into half and let it rest for 15 min
8 start to shape the dough accordingly to the size of your loaf pan.
9 now is the second proofing, once the dough double its size and ready to send for baking
10 preheat the oven 170 deg C for abt 20mins.

enjoy :)

Sugar bread (白糖面包)

Sugar Bread （白糖面包）

This is a simple bread which is liked my whole family especially my FIL (which is his fav).
The bread is soft due to 汤种法, I love this method so much as it help the bread to be soft and nice, but I realised is that the bread can't keep longer than three days. Anyway, the bread will be finished within the next day, so that is no issue to it :).

Let get down to see the ingredient for this soft and sweet bread:

Ingredient

230g bread flour
160g cake flour (which I replace by 135g plain flour, 25g corn flour)
100g sugar (which I had reduced to 85g as I will be spreading sugar on the bread itself)
1/2 tsp salt
3 tsp of instant dry yeast
20g milk powder (which I had omitted due to no milk powder available)
2 eggs weigh abt 60g each
15g water/milk
Tangzhong (汤种）75g (15g of bread flour mix with 75g of water/milk)
60g of unsalted butter

Here come the method:

I had used bread machine to help me to mix the dough and for the first proof

below is the ingredient sequence to be placed in the bread machine

egg, tangzhong, water/milk, flour mixture (bread and cake flour shift), sugar (to be put in one corner of the bread pan), salt (another corner of the bread pan), yeast (make a hole in the centre), milk powder (another corner of the bread pan) and lastly butter (to be placed 5 min later when the machine start)

After the first proof, divide the dough into 30g (I can get 14 small dough) and rest the rolled dough for abt 15 min.

Now can start to shape the dough, roll out the dough into oblong shape and roll up in lengthwise.

Place the 收口facing upward getting ready for the second proof for abt 40mins.

After second proof, brush a layer of water on the dough and sprinkle sugar and is ready to bake.

Preheat the oven 180 deg C for abt 15mins.

Invert the bread onto the cooling rack.

Once the bread is cool, is ready for breakfast or tea break (is all depend on you)

Enjoy :)