Multi Grain Breads

My first attempt on making some wholesome and healthy breads. The inspiration came from the Breadtalk, one of the best seller bread name Sunflower sprinkle with some sunflower nuts, pumpkin seeds and sesame seeds. What so special about the bread, I like it because firstly is a healthier choice and secondly the more you chew the bread the more fragrant it is.

It will be great if they would be more generous on the ingredients as they only sprinkle those nuts and seeds on the outer layer and inside the breads is empty. The breads cost S$2 which is not really cheap.

So I replica and make some similar breads. I bought some healthy nuts, seeds and dried fruits from Fave. They have many different kinds of nuts, seeds and dried fruits and is pretty affordable.

I placed with melon seeds, pumpkin seeds, walnuts and a mix of raisin and cranberry dried fruits in the bread. Lastly I coat some white and black sesame seeds on the outer layer.

The bread taste so good on its own without any spread to go along. ;)

Recipe source from: I love tasty & healthy treats book

Ingredients A:

• 250gm high protein flour (I used bread flour)
• 100gm rye flour (I use wholemeal flour)
• 3gm yeast
• 30gm sugar
• 3gm salt
• 200 water
• 30gm butter

Ingredients B:

• 20gm pumpkin seeds
• 20gm melon seeds (can replace with sunflower seeds)
• 20gm walnuts
• 30gm raisins with cranberry
• Some white and black sesame seeds (can replace with oats)

 Methods:

1. I using bread machine. Place the water, salt and sugar into the machine, follow by the flour and yeast. Choose the dough function and let it knead until it become a dough (about 15 to 20 minute) and it is not so sticky.
2. Put the piece of butter into the machine and let it continue to knead for another 10 min. After 10 min, the dough should be smooth and can stretch into a thin sheet without breaking into holes.
3. Transfer the dough onto a work surface, add the ingredients B and knead the dough until well mixed. 
4. Brush a layer of butter or oil in a bowl, place the dough into the bowl and cover with a cling wrap or damp cloth and leave to proof for 2 hrs.
5. Divide the dough into 10 equal small balls or you can either make into a loaf or any other shape you prefer and let it rest for 15 minutes.
6. Press lightly on the dough to release out the air and roll the dough into rounds again. Spray the top with some water and coat with some sesame or oats.
7. Place all the dough into the baking tray, and cover the dough with cling wrap until double in bulk (about 60 min).
8. Bake in a preheated oven at 200°C for 20-25 mins. 
9. Remove the bread on wire rack to cool. 

Milky Sponge White Buns - 海蒂的白面包

Finally I got myself a bread machine! I bought it online from Groupon and it cost about $65, which is the most cheapest I found BUT I not sure how long it can last. Groupon did not state the brand of the machine and I can't google the information. I just bought it since is pretty affordable.

After I got the machine on hand, I went google the brand and I can't find any review about this bread machine brand at all. So I guess this must be a unheard of brand which seldom people will buy. So far I had used it about 5 times, most of the time I used it to knead the dough.

After all I'm happy with the bread machine, I can just throw all the raw ingredients into the machine and let it do the job while I can leave away for a short while to do something else. Plus the noise level is pretty low when the machine was kneading the dough compare to hand mixer (loud speaker).

Here is the batch of milky, white sponge buns I made with the help of bread machine. The bread surface should be look like the title name "white" (白) colour and should not be brown colour. The instruction given was to bake for 15 min but I baked for 20 min as I afraid that the bread might uncooked in the inner / centre and that's why my batch of breads is slightly tanned.

Luckily the breads did not burned or turn hard and the texture is so springy and chewy. I divided the dough into 8 balls instead of following the book which is 6 balls. If you prefer a bigger buns than divide into 6 but I prefer a smaller one. ;)

Recipes source: 媽媽的味道：63種吃了會微笑的手作麵包＆多拿滋
*Note, I using the bread machine and choose the dough function to knead the dough.

Ingredients:
- 250gm bread flour
- 200gm milk
- 10gm sugar
- 1/2 tsp salt
- 1 tsp yeast
- 10gm butter

Method:

1. Reserve 2 tsp of milk (from the 200gm milk) into a small bowl / cup, add in the yeast and mix together.
2. Pour the remaining milk into the bread machine with the sugar and salt. Follow by the bread flour and step 1 (yeast with 2 tsp milk).
3. Choose the dough function and press the start bottom to let it knead for 20 min.  
4. After 20 min, put the piece of butter into the machine and let it continue to knead for another 10 min. After 10 min, the dough should be smooth and can stretch into a thin sheet without breaking into holes.   
5. Brush a layer of butter or oil in a bowl, place the dough into the bowl and cover with a cling wrap or damp cloth and leave to proof for 60 min or until double in bulk under warm place (28 to 30 degree).
6. After dough become double, dip some flour on one of the finger and press it down on the center of the dough. If the dough remain still without flat out which mean dough are ready.
7. Dust some flour on the counter top, remove the dough from the bowl and place on the counter top, give a few light knead to release out the gas in the dough.
8. Weight the dough and divide into 6 or 8 balls (up to your preference on the size of the buns you want). Press lightly on the individual dough to release out the air.
9. Roll and round each dough into a small balls shape. Cover with a cling wrap or damp cloth for 15 min.
10. After 15 min, dust some flour on the counter top and press lightly on the individual dough to release out the air again. Roll and round each dough into a small ball shape again.
11. Coat flour (I using plain flour) on the surface of the dough.
12. Use a rolling pin and press it down on the center of the dough to form a shape (as shown above).
13. Place all the dough into the baking tray, and cover the dough with cling wrap until double in bulk (about 50 min)
14. Pre-heat the oven to 190°C and reduce the temperature to 140°C when is ready to send the dough into the oven. Bake for 15 min. 
15. Cool the buns on a wire rack when it is done.  

麵包鬆餅 / 比利時鬆餅 - Beigian Waffles

Mostly the waffles I have eaten is pandan flavour and it is easily reach in every or almost Singapore bakery shop. But not all the shop make a decent waffles and is not easy to look for a good one.

I used to buy waffles from a bakery shop at Henderson and I think is the best waffles I have even ate but the boss sold the bakery shop to another owner. The waffles taste really awful after the new owner took over. I misssssss the fluffy, chewy, rich eggy and pandan waffles that the uncle made.

I wonder the waffles usually I bought contain any yeast in it because the texture is chewy. I like the chewy texture waffles, it taste like eating a bread.

Anyway I made some Belgian waffles. The method is the same like making bread. you will need to knead the dough and let it proof. The different is you do not need to bake but cook under the stove using the waffles mold.

It will be better if you have the electronic waffles maker. At least you do not need to worry your waffles might burn and using electronic waffles maker give a evenly brown on both side after it done.

The waffles is so delicious, chewy and it not so sweet. You can spread some desired jam on it or make it savoury and sandwich with some egg and bacon. The waffles taste better when it is still hot / warm. You can warm the waffles in the oven if the waffles turn cold.



The next day breakfast, a cup of hot green tea with waffles and a sunny egg. 

Recipe Source: http://tw.myblog.yahoo.com/carol-jay/article?mid=272661&prev=272709&next=272612

Ingredients:
- 120gm bread flour
- 100gm cake flour
- 1/2 tsp yeast
- 50gm castor sugar
- 1/8 tsp salt
- 1 large egg
- 60gm of 35°C warm milk
- 1/2 tsp rum (I omitted)
- 50gm unsalted butter (room temperature and cut into cubes)

Method:

1. Sift together the bread flour and cake flour in a bowl.
2. In another small bowl, mix the warm milk and the yeast together.
3. Put the salt and sugar into the flour mixture bowl.
4. Pour the step (2), egg and rum into step (3).
5. Mix all the ingredients together until it form a dough.
6. Add in the butter and knead the dough till smooth or using a electric hand mixer to do the job.  
7. Place in a greased bowl, cover and leave to rise in a warm place until double in bulk or about 1 & 1/2 hours). 
8. Sprinkle some cake flour on the counter top and place the dough on it and also sprinkle some flour on the surface of the dough to prevent it stick onto your hands.
9. Divide the dough into 50gm each (about 8 small dough).
10. Roll each dough into a ball shape and cover with cling wrap. Let it proof another 20 min.
11. After the second proof, warm the waffles maker. For mine I using stove (medium heat) and a waffles mold.
12. Spread some oil on the waffles mold and place the dough on it. Close the lid. Cook each side for 3 to 4 minutes. Open the lid and check. Keep observe the waffles well as it might burn if is too hot. 

Marble Chocolate Loaf Bread - 巧克力大理石吐司

Instead of spreading nutella or chocolate on the bread, this recipe combine the chocolate filling into it. The picture above is my second attempt, the first attempt loaf is uncooked on the top part. I didn't know at all until I keep the left over bread for breakfast the next day and while I was chewing the bread and I find the taste so weird because I can taste the doughy smell.

The first attempt loaf - Failed

The bottom part of the dough is perfectly fine. Only the top part is uncooked because I adjust the wire rack to the bottom second layer and there is a gap for the top part to receive heat from the element.

Second attempt loaf

Luckily the second attempt loaf is fully cooked. I have a difficult time on rolling and folding the dough when the chocolate is wrapped in because in order to get the pattern layer on the dough, you have to roll the dough and lengthen it into a rectangular layer. Than fold and keep repeat the step again & the chocolate keep oozing out from the dough. The whole roller pin and table is a mess and sticky.

On my first attempt, I still manage to braids the dough and is not so messy as my second attempt. Second attempt is really a huge mess and I can't braids the dough at all, I just roll into a log and let it rise. Both attempt of the dough doesn't rise very high even I left it to proof for 2 hour under the hot sun.

Slightly burn on the top of the loaf but at least is fully cooked. I like the chocolate taste but not the bread. The bread is not very soft and slightly dry. I heat the left over bread in the oven the next day and the texture is like eating a biscuit.

Recipe source: http://tw.myblog.yahoo.com/carol-jay/article?mid=77394&prev=79892&next=76006&l=f&fid=38

Char Siew Bun (叉烧餐包)

 

叉烧包，谁爱吃刚出笼的叉烧包，谁爱吃刚出笼的叉烧包。

好朋友　你到底爱吃那一样　你到底爱吃那一样　那一样？

我最爱吃的就是叉烧包！
Does this lyrics remind you of a song? *Sorry for those who can't understand the chinese word. This is a song name 叉烧包, singer 徐小鳳。I make this bun not because of the song, is just a coincidence that remind me of this song when I typing the blog post at this moment.

 

Do you like char siew bao? For me, I do. I love char siew rice (叉烧饭), char siew bao (叉烧包), char siew su (叉烧酥)。Seem like anything with char siew make me delight. I will always order char siew bao and char siew su when I having my dim sum with my family. Both of this is a must for me.

 

 

Lately I have been practice baking plain bread. So I thought of baking something with filling inside the bread.

 

My inspiration came on one of the weekday during lunch time, me and my colleagues went to a 烧腊 stall at a old coffeeshop enjoying the roast chicken, roast pork belly and char siew. So I decided to try and make char siu bun after enjoying a scrumptious meal.

 

 

 

I making some bun instead of chinese steam bao (包) because I have no confident on making bao since I still a beginner on making bread and I should continue to practice until I good at it before I proceed to bao stage. =p

This time for the dough, I'm using straight dough method and I yield a branch of soft and fluffy bread. Yes! I feel so happy because I have never achieve a soft and fluffy bread using straight dough method in my past experience. Not sure the reason behind, is it because of the ingredient that help me or kneading part. Anyway is a success. I'm more and more confident on making bread.

For the filling is a little too watery and gluey, after having the most 2 bun you will feel unctuous. I will reduce the amount of water the next time. I will still post out the filling ingredient for my recording purpose but please don't follow the filling recipes. The bun taste really good but the filling is rather disappointed.

 

*I feel like slapping myself, I can't remember where I got the dough recipe from. I keep searching thorough my bookmark list but I cannot confirm is this the web I got from. Hopefully it is.

Dough recipe source: http://www.adorasbox.net/2011/01/asado-buns.html

Ingredients for the filling:

• 200gm char siew (叉烧) *I bought from a hawker stall
• 200ml water
• 1 tbsp corn flour
• 1tbsp topioca flour
• 3 tbsp sugar
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp soya sauce
• few drops of red colouring (Optional)

Method for the filling:

1. Cut the char siew into small bits.
2. Mix the water, corn and tapioca flour together in a bowl.
3. Cook the remaining ingredients in a pot under a stove with medium heat. Stir for 1 min until it bubbles. Stir in the (step 2) mixture together and cook for 1 min, keep stirring.
4. The sauce should be thicken, remove from the heat and add in the diced char siew.

Ingredients for the dough: (I halve the recipe portion)

• 150ml milk
• 35gm sugar
• 58gm melted butter
• 1 tsp yeast
• Half a egg
• 1/2 tsp salt
• 280gm of plain flour
• Sesame (Optional for garnish)

 
Method for the dough:

1. Heat the milk until lukewarm not boiling stage. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Leave for 15 minutes.
2. Stir in the egg and salt to the yeast mixture. Gradually add the flour while mixing until a medium soft dough is obtained. Knead the dough till smooth or using a electric hand mixer to do the job. 
3. Place in a greased bowl, cover and leave to rise in a warm place until double in bulk or about 1 & 1/2 hours).
4. After dough become double, divide the dough into 50 gm each. 
5. Shape it into balls and cover the dough with a cling wrap or damp cloth, leave to rest for 15 min.
6. Flatten each piece and fill with a tablespoon of filling. Gather the edges and seal well. Place the sealed side face down. Arrange on a baking tray and leave to proof until double in bulk.
7. Spread some sesame on the top of the dough and bake in a preheated oven at 180° C for 15 to 20 minutes until puffed up and browned.



北海道牛奶土司 (100%中种法）aka Hokkaido Milk Toast (Sponge dough method)

To bake this bread toast, I went to PH and bought a pullman loaf pan. It cost me $30 plus, although quite expensive but I really need one so without hesitation I bought it. The cover does not include together with the tin, they sell separately. And guess what, I went to taobao website and found it selling less than S$5! (excluding shipping and mailing cost).

Even if including the shipping and mailing fee is still cost less than S$30. I feel so heart ache without thinking and check before I bought it.

Haizz alright anyway already bought it. So far I try using the pullman tin and the quality are pretty good. The loaf doesn't stick to the pan after baking and it came out smoothly when I over turn it.

My bread loaf came out with 3 different pattern after the baked, which I have no idea how come it will turn out that. I remember I weight the dough into 3 same ratio and shape it all the same but the end product I got 3 different form. Among the 3 I find it the one at the left look so cute.

Btw I like to go taobao website and buy those baking and utensil stuff. Is really damn cheap but because of the shipping fee so we have to paid slightly more. If without the extra "fees" I think I will lost control and buy almost everything that catch my eyes. Hahaha!!

After I try the different method of making bread, I still prefer using sponge dough method (中种法). This method always yield a super soft like cotton and fluffy texture bread for me without fail. I have try using water-roux method (湯種法) but no luck, the outcome still lose out compare to sponge dough method.

There are a few blogger love using water-roux method and they always got a soft and fluffy bread. I want to prove myself that water-roux method can achieve the kind of soft and fluffy bread because other baker can do it, why not me. I shall try it again this weekend.

For this hokkaido milk toast, the instruction given is using the sponge dough method (中种法). Without fail, I got a loaf of super soft and fluffy bread. See the strip just like a big cotton pad. I cut a small piece for my 2nd Sis to try and after that she ask for more and she said very delicious. My mum friend wanted to try the bread too after she saw I feed my dad a bite and daddy said very nice. Almost everyone like this bread.

I like it too but the milky taste is slightly strong maybe because of the full cream milk ingredient. I shall reduce the full cream milk the next time but if you like milky taste, this recipe you must try it.

Recipe source from this blogger: http://www.wretch.cc/blog/jane7443/7214476#comment98514178
If you would like to see step by step method can refer from this blogger: http://zuzu88.blog.sohu.com/147565229.html

(A) Sponge dough Ingredients:

• 250gm bread flour
• 8gm sugar
• 1.5gm yeast or 1/2 tsp
• 80gm milk
• 70gm full cream milk
• 18gm egg white
• 5gm butter

(B) Main dough ingredients

• 20gm egg white
• 38gm sugar
• 3gm salt or (1/2 tsp)
• 15gm milk powder
• 1gm yeast
• 5gm butter

Method:

1. Mix all ingredients (A) together and form into a dough (do not need to knead). Cover with a cling wrap or damp cloth and leave to proof for 90 min or until double in bulk.
2. After 90 min, cut the ingredients (A) into small pieces and mix with ingredients (B) except the butter together and knead the dough until it is not so sticky. Put the piece of butter into the dough and continue to knead until the dough is smooth, look shiny and can stretch into a thin sheet without breaking into hole.
3. Cover the dough with a cling wrap or damp cloth and leave to proof for another 50 min or until double in bulk..
4. After 50 min, divide the dough into 3 equal weight. Shape it into balls and cover the dough with a cling wrap or damp cloth, leave to rest for 15 min.
5. After 15 min, roll out dough into long rectangle shape and roll it back like swiss roll shape.
6. Place the individual dough into the pullman tin.
7. Cover the dough with a cling wrap or damp cloth and leave to proof till 70%.
8. Brush egg wash on the surface of the dough (I omitted this step). Cover the tin with the cover or not up to your choice.
9. Preheat oven at 180°C. Bake for 40 mins or till golden brown.

Pandan Roll Bun with Coconut Filling (椰子面包)

I make some pandan roll bread with the left over pandan extract coconut milk which I have used for my previous post on the pandan chiffon cake. So I decided of making some 微波面包 and sweet coconut filling bun.

I'm a coconut lover. Anything cook with coconut or make into a dessert, I will not hesitant to try it. 椰子面包 (coconut bun) is one of my favour and most of the time I will buy from the bread shop. It usually come in 4 or 6 small bun in one packet.

My wrapping skill is really lousy and if I'm not wrong this is my first time make a wrapping filling bun. The correct way should be able to see the coconut filling in the centre but mine version somehow the filling is like been push to the top and the centre filled with bread. Is not easy to wrap and seal it with filling, because the dough is soft and you have to be fast and skillful to hold on the filling within the centre than wrap and seal it. I need more practice and I wanted to! There are a lot of thing to practice, improve and learn from the mistake. 

I made two different version with the same recipe, one with coconut filling and the other is plain. This time I added store buy pandan extract to make it more fragrant with the pandan taste. Finally the pandan taste is more obvious now with the pandan extract and the colour look pretty nice too.

The coconut filling quite disappointed as the sweetness and fragrant is not the taste I want it. I used brown sugar to cook with the shredded coconut. It will be taste nicer to cook with gula melaka but I do not have in hand so I replace it with brown sugar. None-the-less the bread taste soft, fluffy and  fragrant with pandan.

(A) Sponge dough Ingredients:

• 201gm bread flour
• 4gm yeast
• 16gm milk powder
• 50gm egg (one egg)
• 73ml pandan extract coconut milk
• 1/2 tsp pandan paste
• 1/2 tsp pandan essence

(B) Main dough ingredients

• 67gm bread flour
• 40gm brown sugar
• 4gm salt
• 27ml fresh milk
• 1 tsp vanilla extract
• 30gm butter

(C) Coconut Filling:

• 1 cups fresh grated coconut
• 1/4 cups brown sugar (Gula Melaka will be a better choice)
• 2 + 1/2 tbsp water
• Pinch of salt

Method:

Coconut Filling:

1. Place the sugar and water in a pan over low heat, cook until sugar dissolves, shimmer until the liquids start to thicken and become syrupy.
2. Add grated coconut and salt, keep stirring and cook until all well combine over low heat for 10 min or until coconut filling become thick and dry.

Bread/Bun:

1. Mix all ingredients (A) together and form into a dough (do not need to knead). Cover with a cling wrap or damp cloth and leave to proof for 90 min.
2. After 90 min, mix all the ingredients (A) and (B) except the butter together and knead the dough until it is not so sticky. Put the piece of butter into the dough and continue to knead until the dough is smooth, look shiny and can stretch into a thin sheet without breaking into hole.
3. Cover the dough with a cling wrap or damp cloth and leave to proof for another 50 min.
4. After 50 min, divide the dough into each 40gm. Shape it into balls and cover the dough with a cling wrap or damp cloth, leave to rest for 10 min.
5. After 10 min, roll out dough into long rectangle shape and roll it back like swiss roll shape for the plain bun. 
6. For the coconut filling, roll out each dough and wrap in the coconut filling, shape it into round shape and seal it.
7. Place the individual dough into baking tray.
8. Cover the dough with a cling wrap or damp cloth and leave to proof for 30 min.
9. Preheat oven at 170°C. Brush milk or egg wash on the bread surface and bake for 12-15 mins or till golden brown.

Vanilla Plain Roll

This is my second time make this branch of 微波面包 and I simply love it. This is a easy, simple and delicious recipe. It does not required a lot of ingredient and step are easy but the only thing that I trying figure out is how to fold and shape a nice small cute roll.

The first time when I made this, I got a long shape like a hot-dog bun. So I went google and search from other blogger who share how they shape the roll. I really thanks those blogger who make an extra mile to snap down the step by step method. I don't think I can do that.. Heehehe mainly because I lazy.

Finally I manage to shape a decent plain roll. At least much much better and improve compare to previous attempt. I hope to get a more beautiful and cute roll like other blogger did, yes it require practice to achieve that. 

This time round I added 2 tsp of vanilla extract into the same recipe, the actual ingredient is vanilla pod but I change it to extract. I really love ♥ love ♥ this recipe, it always never fail to cheer me up because I got a branch of soft, fluffy and fragrant bread roll. 

*Recipe source: http://siewhwei80.blogspot.sg/2012/11/vanilla-bean.html

Cinnamon Roll

I'm a bread lover, I can eat bread everyday without feeling sick of it. Haha.. I not use to like baking bread due to the kneading part because is a wiped out task but after I started using the electric hand mixer to do the job, and so I start to experience more on making bread. Using mixer take about 15 to 20 minute to finish the kneading part. Having a bread machine will be a bonus.

This cinnamon roll has been pending in my to do bake list for quite a long time until recently I decided to give a try. This time I using the Tang Zhong (water-roux) method making the dough. This is my first time using tang zhong method and I see many blogger praised tang zhong method give a fluffy and soft texture. However..

The result I received did not have the kind of fluffy and soft texture that I wanted. None-the-less the batch of bread taste yummy, especially the combination of cinnamon and brown sugar give a punch. Traditional cinnamon roll should topped with a layer of icing or glaze but I did not, without the glaze is sweet enough too.

*Recipe Source: http://happyhomebaking.blogspot.sg/2010/07/whats-your-reason.html

Ingredients:

Tang Zhong (water-roux)

• 25g bread flour
• 125ml water

Bread Dough:

• 210g bread flour
• 56g cake flour
• 20g milk powder
• 42g caster sugar
• 1/2 tsp salt
• 6g instant yeast

Filling:

• 1 teaspoon cinnamon powder
• 30g brown sugar
• 25g unsalted butter (melted)

Prepared:

• 30g egg, lightly beaten (about half an egg, reserve the leftover for egg wash)
• 85g water
• 84g tang Zhong (water-roux)
• 22g unsalted butter

Method:

Making Tang Zhong (yields about 90g tang zhong):

1. Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour.
2. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk.
3. The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface.
4. Leave to cool completely before using it.

Making the Dough:

1. Mix all the dry ingredients in a mixing bowl.
2. Make a well in the centre and add in the egg, water and tang zhong. Mix to form a rough dough.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth or using a electric hand mixer to do the job.
4. Knead in the butter. Continue to knead the dough until becomes smooth and elastic. Do the window pane test, pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
5. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
6. Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture.
7. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough.
8. Roll the dough into a rectangle, about 30cm by 25cm, 1/2 inch thick. Brush surface with melted butter. Sprinkle the cinnamon/sugar mixture over the dough surface. Roll over the surface with a rolling pin, this is to make sure the fillings will stick onto the dough.
9. From the longer end (30cm), roll up the dough to form a long log (30cm in length). Pinch the edges to seal. Place the log seam side down, trim off the two ends.
10. With a sharp knife, cut the roll into 9 equal pieces, about 3cm each. (To get even rolls, use a dental floss to slice the log. Position a long string of dental floss under the log, hold the two free ends, criss-cross over the top of the log, pull the two end to cut the roll.
11. Arrange the rolls cut-side up in a greased (or lined with parchment paper) square pan or any suitable baking tray. Leave some space in between the rolls to allow them to expand.
12. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size.
13. Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle the reserved cinnamon sugar mixture over the top. Bake in pre-heated oven at 180°C for 15-20 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container.

Plain White Roll - 香草微波面包

I'm a bread lover but not a bread maker. My last few attempt keep me distance away from making bread because kneading the dough really make me weary. But in future I will make more bread, thanks to my hand mixer dough hook.

Life really can't live without some electronic stuff. Using the hand mixer to knead the dough is really an ideal idea. It help to save my time and most importantly it help to lighten my hand from aching. It only take me about 15 to 20 min to knead the dough with the hand mixer and if I using my hand to knead, it take me about 45 to 60 min. (-_-")

Opps, the shape of the bread is quite out of standard and not unit. It's alright as long as the bread taste good. And it really taste great, this is the kind of bread I wish I would able to make it and I did it. =D
Thanks to those awesome blogger who share the recipe.

Anyway I realise that there are 3 different method of making bread. The 3 different method are 直接發酵法 (straight dough method), 中種發酵法 (sponge dough method) and 湯種法。I have no idea what is the english name for 湯種法. You may google for more information about the 3 method that I have listed. 

For this bread, is using the 中種發酵法 (sponge dough method) and it yield a soft and fluffy bread. My last few attempt is using 直接發酵法 (straight dough method), which give me a hard and tough texture. I still left with 湯種法 which I haven't try before, soon soon I will give it a try. ;)

Weee!! I'm really thrilled the moment when I saw the soft layer and layer from the side when I pull one of the bun from the whole roll. This is the result I dream of and the bread taste so soft. Yummy and the bread still stay soft the next day. 

*Recipe source: http://siewhwei80.blogspot.com.au/2012/12/blog-post_22.html
*I halve the recipe portion and using 孟老师 method.

中種發酵法 - (Sponge dough method)

(A) Sponge dough Ingredients:

• 201gm bread flour
• 4gm yeast
• 16gm milk powder
• 50gm egg (one egg)
• 73ml fresh milk

(B) Main dough ingredients:

• 67gm bread flour
• 40gm brown sugar
• 4gm salt
• 27ml fresh milk
• 1 tsp vanilla extract
• 30gm butter

Method:

1. Mix all ingredients (A) together and form into a dough (do not need to knead). Cover with a cling wrap or damp cloth and leave to proof for 90 min.
2. After 90 min, mix all the ingredients (A) and (B) except the butter together and knead the dough until it is not so sticky. Put the piece of butter into the dough and continue to knead until the dough is smooth, look shiny and can stretch into a thin sheet without breaking into hole.
3. Cover the dough with a cling wrap or damp cloth and leave to proof for another 50 min.
4. After 50 min, divide the dough into each 40gm. Shape it into balls and cover the dough with a cling wrap or damp cloth, leave to rest for 10 min.
5. After 10 min, roll out dough into long rectangle shape and roll it back like swiss roll shape.
6. Place the individual dough into baking tray.
7. Cover the dough with a cling wrap or damp cloth and leave to proof for 30 min.
8. Preheat oven at 170°C. Brush milk or egg wash on the bread surface and bake for 12-15 mins or till golden brown.

Tiong Bahru Bakery

Tiong Bahru is the place where I had always visit when I was a little girl till now an adult. On the weekend our family will travel down to the hawker centre and have our brunch. Now the old Tiong Bahru Estate has become a hot popular place after one another cafe has been establish over there.

In my childhood day, I remember the Tiong Bahru market & hawker centre used to sell locate delight food and I would said the place before the renovation is rather humid, with limited seat and unhygiene but after the renovation it has become much much better and more organise now. The wet market located at level 1, food paradise at level 2 and carpark at level 3.

I knew there has been a few cafe going on there but I didn't get to visit those cafe as my parent prefer the hawker centre food and drink there, not the bread and sandwich or latte and cappuccino. So in order to check it out those cafe, I went there myself and choose to visit the Tiong Bahru Bakery.

I did something embarrassing that day when I reached the cafe outside the door. I thought the door is slide open and I try to slide it using my strength but I can't open it and at that moment I thought that door is not a entrance door and was wondering is there another door to enter there. Luckily a lady waitress inside saw I standing outside but can't seem to open the door and she walk towards and push the door and at than I realise it has to be PUSH instead of SLIDE. -_-"

Various of sweet dessert tart

Savoury and sweet pastries

 



Croissant (S$2.50)

Many have raved about their Croissant as the best in town and of course is a must for me to order this. I like how the croissant turn out in a fanned layer shape. Indeed the croissant is so flaky and crispy on the outside, soft and fluffy inside.





They even provide the jam for FOC and free-flow at the utensils counter. There are 3 kind of jams given, I took the apricot and berry flavour.

 

Almond Tart (S$6.00)

 

For the dessert, I was so attempt and spoil by the choice given. Can't make up my mind and the server is waiting and recommended their signature mix berry crumble but in the end I choose over the nuts, Almond Tart. The tart has a hard pastry crust outside with the soft and moist cake in the centre and topped with the slice almond and icing sugar. It would be perfect if the slice almond can be more generous.

 

Choice of drinks

 

Latte (S$5.50) 

 

Honestly I not a fan of caffeine sort of person, still again I standing at the payment counter looking at the drink choice painted on the wall thinking which to order. The server recommended the Latte, so I go ahead with the recommendation. I added a packet of sugar into the latte, not very bitter and is acceptable for me.

 

That day I went alone and didn't manage to try other foodies and definitely I will be back again.

 

Tiong Bahru Bakery by Gontran Cherrier

56 Eng Hoon Street
Singapore 160056

Operating Hours:
Mondays, Wednesdays to Sundays from 8.00am till 8.00pm
(Closed on Tuesdays)