Variation to 40mins Bun

Yesterday and today, I tried something different with the 40mins bun and obtain quite a different type of textures.

They are modifications to the recipe of 40mins bun with the following differences:

Ingredients to the dough:

• 270g warm water
• 70g oil (I used peanut oil) I used olive oil here instead
• 10g instant dry yeast
• 48g sugar I ran out of sugar, so I used honey
• 1/5 teaspoon salt (7g)
• 1 egg
• 300g self raising flour I used bread flour as per requested by the original recipe
• 245g plain flour
• lots of oil to work on the dough
• egg wash n sesame seed no sesame seed for deco, but added 2 tablespoon of chia seed to the dough before kneading
• fillings are bacon

Conclusion, the buns are super soft and fluffy compared to my initial recipe but it is less soft compared to the initial recipe.

Then the next variation becomes this instead:

Ingredients to the dough:

• 270g warm water I used water and milk mixture (my daughter can taste the milk)
• 70g oil (I used peanut oil) I used butter here instead
• 10g instant dry yeast
• 48g sugar 
• 1/5 teaspoon salt (7g)
• 1 egg
• 300g self raising flour I used bread flour as per requested by the original recipe
• 245g plain flour I used self raising flour
• lots of oil to work on the dough
• egg wash n sesame seed no sesame seed for deco, but added 2 tablespoon of chia seed to the dough before kneading
• filling for this is char siew sauce chicken with chives

Conclusion, I still prefer the first variation as it gives that fluffy cottony texture to the bread.

Zucchini Bacon Muffins

I have some zucchini in the fridge which I bought "wrongly" and they gonna be going into the bin soon if I dont do something with it. So, marvel of internet, google and found a recipe for it, did a little twick and here it is.. yummy.

Savoury muffins:

 Batter before baking

 Turn into golden brown nice soft yummy mini muffins 

Hubby as usual, with his chilli sauce.. even on muffins.. argghhh...

Ingredients:

• Approx 500 grams grated zucchini (mine is roughly two pieces, minus the spoiled part.. :D)
• 1 carrot grated
• 1 medium onion peeled and diced finely
• About 2 tbsp chopped parsley
• 1/2 cup diced bacon
• 1 cup grated cheddar cheese 
• 1 cup self-raising flour
• ¼ cup olive oil
• Salt and fresh ground black pepper
• 4-5 eggs (depending on size) 

Methods:

1. Pre heat your oven to 180C (I uses 200C coz this oven is not so powerful)
2. Drain your grated zucchini, by placing them in a clean tea towel, and squeezing out as much moisture as you can, you will be surprised how much comes out of even very firm vegetables. 
3. Put into a large bowl, and add the grated carrot, onion, cheese, bacon, flour and olive oil. Stir together, and add salt and pepper to your taste.
4. Add 4 eggs, and stir the mixture thoroughly, it should be moist but not to runny. Unlike normal muffins, this batter can take plenty of stirring without producing a tough result. If the mixture looks to dry, add the remaining egg.
5. Bake in greased muffin trays for about 20-25 mins at 180C until golden brown. Mini muffins will only take 15-20 mins.