Yvonne's Bread

Please dont get bored ya, another stock clearance activity, bread making. And I'm out of high protein (bread) flour, so I thought of just trying it out with the multipurpose and low protein flour. Search all over the internet and cant settle with one that I like and think could render a nice soft fluffy bread and hence, I used back Han Ker's Hokkaido Bread recipe and does a little modification to it.

So, the differences are:

• substitute the 270g bread flour with left over of 11g bread flour, 100g flour and 159g low protein flour
• yeast got approximate instead coz my weighing scale suddenly doesn't want to work, i guess it is somewhat 8g
• tangzhong, i used milk instead of water and multipurpose flour instead of bread flour
• and remember, i mentioned messed up measurement, sophie accidentally added water to my flour mixture, dont know how much, looks like approximately 10-15ml. and to dry tat up, i added roughly 50g of flour...
• i added a little coco powder to half of the dough. so what i did was after the first rest, i cut the dough to two. one part of it, add bout 1 table spoon of coco powder and knead till the coco is even. then roll both piece of dough flat round (separately). placed the piece with coco on top and roll like the below (stole the photo from some one else's blog... hehehe, but lets give some acknowledgement, got this from a blog called Vivian Pan Kitchen). cut it to bout 1 inch pieces and leave to rest. but this time, instead of resting for an hour, it only took bout 15mins to get to double the size. Bake for 15mins at 180degree celcius.

And voila, I still get my soft and fluffy bread (actually, fluffier than the hokkaido bread on the next day).

Cheese Cookies

Another fridge clearance activity, Cheese cookies. Got the original recipe from http://www.recipeeworld.com/cheese-cookies-recipe.html.

Its not those typical sweet cookies, but rather a savoury type. Done a little modification to it to fit my raw materials inventories. So I half the recipe and change some of the items.

Ingredients:

• 125 grams (4.4 oz) of low protein flour
• 100 grams (3.5 oz) butter
• 1 tablespoons cornstarch
• 30 grams (1.1 oz) no Edam cheese, uses a mix of parmesan powder and a slice of cheddar that is shredded
• 1 egg yolks
• 1/2 tablespoon powdered milk
• 1/8 teaspoon baking powder
• 1/8 teaspoon fine salt

Topping:

• 20 grams (0.8 oz) no grated cheddar, uses parmesan powder again

Top Coating:

• 4 egg yolks, mix well (totally forgot tis part, so mine omitted tis step)

Directions:

1. Mix the flour, cornstarch, milk powder, fine salt and baking powder and stir well.
2. Enter the margarine, egg yolks and Edam cheese into the flour mixture, stir and knead briefly by hand until dough is formed that can be rolled.
3. Take a pinch of dough, form with two hands to form a long stem, wrap the dough to form a circle.
4. Put the dough which has been formed on a margarine-coated baking sheet. Brush the cookies surface with egg yolk as coating and sprinkle the top with grated cheddar cheese.
5. Bake dough in an oven with 160 degrees Celsius (320 degrees Fahrenheit) of temperature for 25 minutes or until the cookies dough is cooked and golden browned. Take them out, let cool.

Hokkaido Chiffon

I'm now in the midst of trying to clear off all the food stock in the fridge and hence, had been baking quite often lately (clearing off all the flour), doubt the apartment in KL comes with oven for me to bake.

This time, instead of Hokkaido Bread, since I'm out of bread flour, I manage to get a recipe to help clear out the low protein flour that I have. The recipe is from http://jeroxie.com/addiction/10-2010-hokkaido-chiffon

This is when it is in the oven, raised all beautifully. As per the recipe, it should sink after that which it did just 2mins right out from the oven. It is soft and fluffy.

Then this is how it looks like after I pump in the cream and some extra at the top. I think it taste good by itself without the cream. So, if I'm gonna make again, will just omit the cream portion though it taste good but not with the cake.