Sourdough Soft Bun

I love those cotton like texture from bread and buns and had hope to be able to make it without the use of commercial yeast. After some thought.. I tried substituting the yeast with the sourdough starter and see if it works. I had used the recipe that required poolish starter for the bread. And indeed, it works marvellously.

Ingredients:

• 310g sourdough starter that has been fed and is bubbly and ready to use
• 100g plain flour
• 15g milk powder
• 45g raw sugar (you can substitute with caster sugar)
• 5g salt
• 1 egg lightly beaten
• 70g water
• 50g butter

Steps:

1. Place all the dry ingredients in the mixing bowl and stir it. 
2. Then add in the rest of the ingredients except the butter.
3. Use the dough hook and knead the ingredients with medium low speed till it forms a dough shape.
4. Increase the speed and slowly add in the butter little by little in small cubes size.
5. Knead till the dough reach window pane stage (it took bout 10mins with the Kenwoood at high speed).
6. Set aside to rest for about 1hr to 1.5hr (it is ready when u poke a finger on it and the dough does not bounce back up).
7. Punch and shape the dough according to your preference, you may even fill it with your favourite filling.
8. Let it rest for another 20-40mins (it won't rise as much as those using commercial yeast) till almost double in size.
9. Brush some egg wash on the surface of the bread.
10. Bake at preheated oven at 180c for 28mins (for my oven, you may need to test and trial with your oven setting).

First Successful Rustic Sourdough

This is my first successful sourdough bread. It is not a 100% sourdough bread though as it contains 2g of commercial yeast.

Personally, I don't quite like the taste (maybe I didn't put enough of salt in it) coz it is quite bland. The skin of the bread it crusty though and the inside is quite fluffy and soft.

Ingredients:

• 227g levain (the one that is fed and has bubbled up and spongy
• 340g lukewarm water (I used half hot and half cold as it is winter here)
• 7g or 2 tsp of instant yeast
• 14g sugar
• 2.5tsp salt
• 600g all purpose flour

Steps:

1. Place all ingredients in the mixing bowl and knead it to form a smooth dough.
2. Allow the dough to rise in a lightly greased covered bowl until it's doubled in size. It took mine bout 1hr and 5mins.
3. Gently divide the dough in half. It is ok if it deflates.
4. Gently shape the dough into two oval loaves or long loaves and place them on greased parchment lined baking sheet.
5. Cover and let it rise until very puffy, roughly bout an hour. 
6. At the end of the second proofing, preheat the oven to 210c.
7. Spray the loaves with water then make two deep diagonal slashes in each with either a serrated or very sharp knife.
8. Then bake the bread for 25-30mins, depending on your oven until it is deep golden brown.
9. Remove and cool on rack.

Sourdough Starter

I remember bout a year or more back, I had attempted to make sourdough but failed terribly. This time, not sure what got into me, I decided to retry again.

The starter took bout 6days (winter now) to be ready.

So, what I did was stir 113g of flour with 113g water (warm). Cover it loosely. This time, I used all plastic, plastic container and plastic spoon (I think it makes a difference. Do not use metal).

Place it by the windowsill in the afternoon and in the evening, put it near any warm source.
Next day, add another 113g flour with 113g warm water, continue for 5day.

By the 5th day, I took out 113g of the bubbly starter to add in 113g of water and 113g of flour in a separate container and place near to a warm source.

By the next morning, the levain has doubled and looks really fluffy and spongey. This is ready to be used.

According to many websites, the bubbly starter is ready  to be used when it can float on the water. I was so happy when mine manages to float.

Mocha Cream Cheese Bun

Ingredients:

Dough

• 300g bread.high protein flour
• 15g coffee powder
• 15g chocolate powder
• 5g instant yeast
• 50g sugar
• 3g salt
• 7g milk powder
• 190g water
• 40g butter

Filling

• 140g cream cheese
• 50g sugar
• 50g cheddar cheese

• 3tbsp milk to brush the bun

Steps:

1. Put in all the ingredients for the dough in the mixing bowl in order. Knead on the mixer for about 20-35mins (I used speed 4/5 for about 35mins on my Kenwood). The dough needs to reached window pane stage to be ready. This will mean being able to stretch out as thin layer as possible without breaking.
2. Set aside to proof till double (should take bout 40mins if weather is warm or could be up to almost 2hours if it is quite cold)
3. Mix the filling ingredients till evenly distributed. I used the creaming hook on my Kenwood, very easy, it only took me bout 15seconds to get this down. Divide them into 10 blobs on the baking paper and store in the fridge. This will make it easier to wrap later.
4. Once the dough has double, punch down the air and divide to 10pieces. Wrap the filling into the dough and let it rest for another 40-50mins.
5. Preheat oven at 160c (180c if non forced fan and 140c if using air fryer)
6. Brush some milk at the top of the bun and then bake for 15mins or till done.

Soft Fluffy Cheese Bun

Recently in the Facebook Breadmaker Group, people are going crazy on Sunny Bread recipe by Mandy and I used the recipe with a little tweak to meet my preference to make this Cheese Bun.

Ingredients:

• 80g milk
• 50g cream
• 20g butter
• 1 XL egg (roughly 60-70g)
• 250g high protein or bread flour
• 3g yeast
• 20g milk powder
• 30g sugar
• 3g salt

Steps:

1. Put all ingredients in order above in the mixer. Knead on low speed for bout 1-2mins till the ingredients combined.
2. Increase the speed of the mixer to high and knead the dough till it reaches window pane stage. Based on Mandy's recipe, it takes about 45mins to reach that stage, but I just checked on the dough after bout that time too. In order to know if the dough is right, pull out a small piece and stretch it out to very thin layer. If you are able to do so, means it is ready, otherwise continue kneading. The dough should not be sticky
3. Oil the mixing boil and let the dough rest. Since it is rather cold now here as it is still winter, I preheat the oven for 1min on 50c and let the dough rest in there and after bout 15mins, repeat the heating again. It should take bout 40-60mins for the dough to get to double the size.
4. After resting, punch the dough down and divide to the size you want and mine is to four pieces. Roll it out to straight one direction, then fold it the same direction. Leave it to rest another 10mins covered.
5. After second rest, roll out the dough on the other direction (if just now portrait, now landscape) and roll it out and let it rest another 10mins.
6. Finally, pull the side of the dough to form a round dough and leave it on the baking pan to rest for another 40-50mins.
7. Preheat oven at 170c.
8. After the last rest, brush some milk on the dough and sprinkle with lots of shredded cheddar.
9. Bake the bun for 15min or till golden.

Spinach Pesto

These nice yummy healthy spinach pesto that you can use it to spread on sandwich or mix with your fav pasta as the sauce is so easy to make. The recipe is slightly adapted from the Woolworth recommended recipe with a slight twist to meet the preference of my eldest.

Ingredients:

• 2 cloves of garlic
• 1 small handful of basil (roughly 4-5leaves)
• 1 big bunch of spinach, roughly one cup
• 6-7pcs of almond (you can either used skinned or those not)
• 1 small floret of broccoli
• 3-4 tbsp of extra virgin olive oil

Steps:

1. Wash and dry all the leaves to be used.
2. Put all the ingredients in the blender (I used only the small mini hand blender).
3. Blitz them for about 1-2mins. Open up and scrap the side and continue blitzing.
4. If the mixture is too dry, try adding a little bit more of the EVOO.
5. If you will like to use this for adult or older kids that will prefer a little bit more seasoning, you can just flavour it with some home made anchovies stock powder or chicken stock powder or even parmesan cheese powder.

Blueberry and Yogurt Loaf

Since my almost 1 year old darling loves bread, mommy needs to bake more of it and makes a variety so that she gets her nutrients (she sort of don't really eat). And coincidentally I saw Farmer's Jack selling frozen fruits on loose rather than pre packed... hence blueberry bread.

Ingredients:

• 275g bread flour
• 25g cake flour
• 3g yeast
• 50g over night starter dough, recipe here
• 30g sugar
• 1g salt
• 125 warm fresh milk (if you using mixer or hand to knead, if bread machine, it is ok to be just cold)
• 5g olive oil
• 50g plain greek yogurt
• roughly 15-20g blueberries either fresh or frozen (I was even too lazy to thaw it)

Methods:

1. Place all ingredients, except the blueberries in the mixing bowl starting with the dry stuff then wet. Ensure that you don't put the yeast and salt together. 
2. If you using bread machine, use basic dough function to knead. Otherwise, use the mixer or hand to mix till the dough forms a nice soft elastic dough. Finally add in the blueberries and let it proof for 1hr.
3. Then knead again and fold the bread over and over. Place it on the baking tin and proof another 1 to 1.5hrs.
4. Preheat oven at 180C for 10mins. Bake for 20mins.

Sweet Potato Bread

Not sure bout the consumer, but the maker is a bit bored with plain white or chia seed or milo bun, so for a change, we are having sweet potato bread this time round.

Slight change to the original recipe that I had found from To Food with Love (she uses purple yam and butter, I used sweet potato and oil and too heavy handed on the overnight sponge).

Ingredients:

Part 1

• 300g bread flour
• 35g sugar
• 1/2tsp or 3g salt 
• 1.5tsp or 5g yeast

Part 2

• 100g Overnight 5c batter, recipe from here

Part 3

• 145ml cold milk
• 30g egg (roughly 2/3 of a L size egg)

Part 4

• 120g sweet potato
• 30g olive oil

Method:

1. Mix the ingredients from part one till well mixed then add in part 2 and part 3. Knead all the ingredients to form a dough either manually or using Bread Machine or your mixer using the dough hook.
2. Next add in ingredients from part 4 and continue to knead till it form a smooth and elastic dough. My dough is rather soft and a little sticky.
3. Leave the dough to rise/proof in a warm place for roughly bout 45mins to an hour till it is almost double in size. I covered the mixing bowl with a wet towel to keep it moist.
4. Punch the dough down and knead it briefly. If your dough is like mine kinda sticky, oil your work surface and your hand to ease the handling of the dough. 
5. Cut the dough to shape according to your preference. If you planning to make bread slices, roll the dough out flat and rolled it up. Place it in the baking tin (lightly oiled) to proof for another 1hour to 1hr15mins. Make sure you leave some space for the dough to rise or get bigger.. :D
6. Preheat oven at 180c for roughly 10mins.
7. After proofing, brush the dough with the balance of the egg.
8. Bake at 180c for 20-25mins depending on your oven's heat.
9. Remove and cool the loaves before trying to slice it.

Pretzels

This is my third or maybe fourth time making pretzels. First was a total failure, I can't shape the dough, it is too sticky and the yeast didn't rise too. Second time around, I think I soak it in the wrong solution... hehehe... and finally the third is a success. At this last round, I had used bread flour instead of plain flour and the texture is more chewy and the dough is much easier to work with. So if you prefer it softer, plain flour and if you prefer it chewy, the bread flour.

Ingredients:

• 500g flour or bread flour
• 8g yeast
• 28g sugar
• 1.5 cups of warm water
• 5g salt
• 1 cup water for the soda bath
• 2 tablespoon of baking soda for the soda bath
• 3 tablespoon of melted butter for coating
• seasalt for sprinkling

Steps:

1. Mix all the ingredients except the last 4 items into the mixer and knead them till smooth and form a nice dough. Leave it to rise for about 30mins (make sure you oil the container before putting in the dough and cover the container).
2. Just 2 mins before  you are ready to shape the dough, prepare the soda bath by mixing the water and baking soda in a shallow bowl. Also leave the salt on a plate to make it easier to dip the top of the pretzel with it.
3. Also oil two baking trays or using the non stick mat.
4. Divide the dough to 12 pieces and roll them to long pieces. Then twist it, dip it in the soda bath (the entire dough) and tip the top with sea salt.
5. Preheat the oven at 220C while leaving the pretzels to rise again for about 10mins.
6. Bake the pretzels for 12-15mins. 
7. Once brown, remove from the oven immediately and coat it with the melted butter.

Roti Boy aka Coffee Bun

Something on my to do list for a long time but just didn't get the chance to do it. Finally, took up the courage to try it out yesterday, yum! Worth the effort. Just need to double up the volume if you want more. The ingredients here just enough for 10pcs.

Ingredients:
For the dough:

• 250g bread flour
• 38g sugar
• 3g salt
• 4g yeast
• 24g egg
• 135g warm milk
• 30g butter
• some oil to rub on the hand to shape the dough and to rub on the utensils to avoid it from sticking

For filling:

• 100g softened butter
• 35g sugar
• 1/4 teaspoon vanilla essence

For crusty top:

• 50g softened butter
• 40g icing sugar
• 42g egg
• 1 teaspoon of granulated coffee dissolve with 1 tsp water
• 50g plain flour

Methods:

*Note, I multi task a few steps by using hand mixer and stand mixer at the same time.

1. Put all the ingredients for the dough in the mixing bowl except the butter. I leave this to mix with the stand mixer at low speed. Initially it is quite dry but after a while, it will get a bit elastic and sticky (I use low on my kenwood and this takes about 4-5mins). Finally add in the butter to mix (I use speed 2 on my kenwood) till it is even and the dough is sticky but elastic.
2. While the stand mixer is working, I beat the filling (all ingredients) with the hand mixer till it is all well mix and leave it in the fridge to cool and harden so that it is easier to wrap. If you want it even and easier, after 2mins, take it and divide to 10 portions before putting it back to the fridge.
3. After the dough is done, take it out and divide to 10 portions and leave it to rest while I prepare the crusty topping.
4. For the topping, beat the butter and sugar till well incorporated. Add in the egg and coffee after that. Give it another mix before adding in the flour. Scoop all the mixture into a piping bag and leave it in the fridge.
5. Now, flatten the dough and wrapped the filling inside. Please make sure u seal the dough properly to avoid it from breaking and the butter leaking out. Some of mine leaked.
6. Arrange them on the baking sheet and please make sure you have at least 3-4cm space apart from each bun. Cover them up with cling firm and rest for an hour.
7. Do note that the bun will not rise or get bigger, it will looks small like just before resting (I was worried as why it does not get bigger like any other bread).
8. Preheat the oven at 200C.
9. Pipe the topping on the bun in round swirl, cover as much as you can.
10. Bake for 12mins at 200C.

40mins Bun

Just realised that I forgot to post this easy quick yet yummy bun. But please remember to store in the fridge as I forgot and it spoil after 2 days though the bun is still soft and nice.

Ingredients:
Filling:

• 3 potatoes
• 2 tablespoon curry powder
• 1 tsp of turmeric powder
• 1 cup water
• 1/4 teaspoon cumin powder
• salt to season
• 1 tablespoon of minced garlic
• a tbsp oil

Dough:

• 270g warm water
• 70g oil (I used peanut oil)
• 10g instant dry yeast
• 48g sugar
• 1/5 teaspoon salt (7g)
• 1 egg
• 300g self raising flour
• 245g plain flour
• lots of oil to work on the dough
• egg wash n sesame seed

Steps:

1. Peeled and cut the potatoes to small cube. Boiled in the boiling water for 5mins.
2. Heat up the oil and saute the garlic. Once it smells nice, add in the curry powder and turmeric powder and fry till it smells nice. Add in the potatoes. Cook for about 2mins and then season with the cumin powder and salt. 
3. Leave it aside to cool.
4. Add in warm water, yeast and sugar in the mixing bowl. Leave it to proof for about 5-10mins.
5. Once the yeast has bubbled, add in the rest of the ingredients and mix it with the mixer using the dough hook. Otherwise use hand to knead the mixture till it forms a nice soft and smooth dough.
6. Divide it to 12 pieces and form a ball. Flatten and filled up with the fillings.
7. Preheat the oven at 220c.
8. Leave the bun to rest for 10mins. Finally, brush the bun with egg wash and sprinkle the top with some sesame seeds.
9. Bake for 12-15mins.

Hot Cross Bun

Easter round the corner and the supermarkets are all selling hot cross bun. But the one we bought last year tasted super terrible and since I have some custard cream in the fridge, (leftover from the profiteroles), so I decided to churned some out today.

And recently a friend just posted her hot cross bun that looks so good, I got even more tempted. She told me she used the 5c method and there after some online "research" (the marvel of computer), it is also known as the cold batter or overnight poolish. Ok, here is the recipe for the hot cross bun using home made custard cream.

Ingredients:
For the cold batter or overnight poolish:

• 150g bread flour
• 150g luke warm water
• 0.5g (1/8 teaspoon) instant yeast

Mix all ingredients in a bowl. According to the recipe, leave it to proof for an hour before sending it to sleep in the fridge. However the itchy me, just prepare that at 10.30pm and got no time to wait, so I  leave the bowl in a big pot of water, heat up the pot for 2 mins (if you are using gas and not electric cook top, should be just 1min or less. Please remember NOT double boil method, put a rack to create steam effect instead. The direct heat may affect the batter.

Next take out the bowl of batter and leave it to cool (should just take less than a min). Cover up the bowl and send it to camp in the fridge over night (or at least 5hr).

Main dough:

• 250g bread flour
• 100g plain flour
• 50g caster sugar
• 1 1/4 tsp salt
• 1 1/4 tsp instant yeast
• 1 egg lightly beaten (I used 600g type)
• 30g cold milk
• 50g hot water
• 50g room temperature butter, cut to small pieces/cube
• some milk to brush
• custard cream to pipe on top

Steps:

1. Mix all the dry ingredients in the mixer bowl (or the bowl u going to use to knead with your hand or the bread maker mixing bowl). Give it a stir to mix the ingredients evenly.
2. Next add in all the wet ingredients (excluding butter) including the cold batter. Knead till the mixture forms a nice springy dough. It took me bout 2mins with my machine on high speed.
3. Next knead in the butter (if using machine half by half and if using hand little by little). If you are using hand, it may takes up to 20mins of good hand exercise before the butter is well incorporated into the dough. My machine got it done in bout 40seconds (speed 6).
4. Cover up the dough and let it rest for at least an hour or till when u give it a push with your thumb and the dough does not bounced back.
5. Cut it up to size equal pieces (mine is 99g each, very precise), formed round dough and placed on the baking pan that is greased with a little oil slightly apart.
6. While resting the dough, preheat the oven at 190C. 
7. After resting for 10mins, brush some milk on top of the bread, and use a butter knife to cut the cross on the bread. Pipe the custard cream on top.
8. Finally, bake for 13-15mins at 190C.

Cinnamon Rolls

I have gotten this recipe from Weight Watchers magazine though the second time making it, it is no longer weight conscious :p

First time, I used plain flour only but for the second time, I mixed it with self raising wheat flour, replaced the chocolates and nuts and raisins with shredded cheddar cheese.

This is the Cinnamon Cheese Wheat Rolls

This is the Chocolate Cashew Nuts Cranberries Raisin Rolls

Ingredients:

• 7g of yeast powder
• 125ml warm water (since it is cold now here, 60ml cold water and the rest hot water)
• 1 egg
• 250g plain flour (for the cheese rolls, I replaces 35g of plain flour with self raising wheat flour)
• 1 tbsp ground cinnamon
• 2 tbsp raw sugar
• 2 handful of cashew nuts (lightly break it with the pestle and mortar) - for the version 1
• 1 handful of dried cranberries
• 1 handful of raisins
• 4 pieces of dark cooking chocolates (the square on the chocolate pcs) - melt it in a double boiler with the sugar and yogurt, stir till smooth
• 1 tsp of raw sugar
• 1 tbsp yogurt
• 1 cup of shredded cheddar cheese
• 2 tbsp of cinnamon powder

Methods:

1. Mix the yeast with the warm water and leave it to rise. It should bubble to shows that the yeast is active and not dead.
2. Crack the egg into the yeast once it bubble and lightly whisk it.
3. Pour the liquid into the flour (mixed it well with the ground cinnamon and raw sugar in advance).
4. Use your hand to knead the mixture till it becomes a nice smooth dough. That should take about 15mins.
5. Leave it to rise for 30mins (covered in hot warm towel). If the weather is too dry and cold, leave it on top of a pot of hot water.
6. Punch and knead the dough. Cut it to half.
7. Use the rolling pin, roll it to a long flat pieces.
8. For version 1, spread a layer of the chocolate paste and sprinkle it with the nuts, raisins and cranberries. Then roll it up, cut it into 1.5inch slice. Leave it on top of the baking sheets to rise for another 20-30mins.
9. For version 2, sprinkle it with the cinnamon powder and cheddar cheese, roll it up and cut it into 1.5 inch slice too. Similarly, leave it to rise for 20-30mins. * I had also sprinkle some parmesan cheese powder.
10. I uses the airfryer to bake it at first 2 mins 140C and another 4 mins on 180C (for second batch onwards, only need 3mins). If you uses the normal oven, dont bother pre-heating it. Leave the bread in there and bake for 30mins (reduce the rising time to 10mins will do) at 180C.

Meat Floss Cheese Bun

There are some meat floss lying in the kitchen for a while, opened, and I remember seeing Han Ker post her cheese breadstick and decided to do a combo. Did some modifications to meat the weather condition here.

Ingredients:

• 254g Laucke Crusty White bread flour
• 175ml warm water (I uses 100ml warm from my thermos that is at 80C and 75ml from the filter)
• 1 tsp instant yeast
• 80% of the 1tsp salt (I want it less salty)
• 80% of the 1 tsp sugar
• 1/2 cup shredded cheddar
• 1/2 cup shredded parmesan
• 1 cup of plain flour (this depends, it was raining and was kinda humid, so the dough was rather too watery and soft to work on)
• 60ml water
• 12 tsp of meat floos
• mayonnaise 
• 1 tablespoon of milk to glaze

Methods:

1. Add in the yeast to the warm water and let it rise (I like to do this first to avoid wasting effort and material just in case the yeast is dead). This will take roughly 5-10mins).
2. Scoop out 2 tsp flour and mix with 60ml of water. Cook till it turn a little creamy, stirring occasionally. Quickly turn off the heat and still mix, it should get a little thicker.
3. Sieve the flour on to the mixing bowl. Add in salt and sugar and mix well.
4. Pour in the yeast water mixing and constantly stirring and add in the creamy stuff (it is supposed to be tangzhong with specific measurement, but mine is always this way... hehehe), all of it.
5. Mix the mixture till it forms a dough and continue to kneed till it is not sticky. If it is, add in little by little flour.
6. Leave it to rest for an hour. For me, while resting, I leave the mixing bowl covered with wet towel on top of a hot pot of water coz it was rather cold here yesterday. The dough requires some heat to help it double up.
7. After an hour, punch the dough, give it a little knead. Cut it to 8pcs and flatten them on the table top.
8. Scooped 1.5tsp of meat floss on each flatten dough, squeeze some mayo on it and fold up and form a ball. Leave it on the tray to rest for another 30mins. This time, I was cooking dinner and I leave it near to the stove to provide some heat.
9. Preheat the oven to 180C (if you using a brand new electric fan oven, should be 160C). While waiting, sprinkle the cheese mixture on top of the bun.
10. Place the bun into the oven. After 5mins, increase the oven temp to 200C (again, the electric fan oven should be 180c). After 10mins, glaze the top with milk and then bake for another 5mins.
11. Take it out and cool and devour... hehehe

Pizza with home cooked tomato sauce

The big and small bosses both wanted pizza and hence, pizza we make. Hehehe...
Instead of the normal bread dough, I googled for some inspiration and ended up with this olive oil dough which is yummy, with some accidentally modification.

Ingredients for the dough:

• 1.3cups of lukewarm water
• 0.75 tablespoon of yeast
• 0.5 tablespoon of salt
• 0.5 tablespoon brown sugar
• 1/8 cup of extra virgin olive oil
• 4cups of self raising flour (this is the accident)
• 1/2 cup flour for kneading or shaping use

Method:

1. Premix all the ingredients in a bowl, except the flour.
2. Have the flour in the magimix and slowly add in those wet ingredients till they mix well. Let the mixture mix for about 5mins. 
3. Take it out and leave it in a container with cover to rest (not air tight) for roughly 2 hours.
4. Take it out, give it some "boxing" and kneading. Refrigerate overnight if possible, otherwise at least for 2-3hours. 
5. And it is ready to use. Take the amount required and flatten it. Give the bottom of the pan or paper or pizza stone a spray of olive oil before putting on the pizza dough. This will avoid sticking and gives the dough a soft fluffy taste.

For the topping, I have some home cooked tomato sauce and other toppings like mushroom, pepperoni, sliced chilli, fresh spinach leaves, surimi.

To prepare the tomato sauce (if you want enough for the above):

Ingredients:

• 8cloves of garlic, finely chopped
• 10 tomatoes (leave it in a pot of boiling water for about 3-5mins to help removed the skin), cut and chopped, keep about 1cup of the water
• 3 tablespoon of balsamic vinegar
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1 tablespoon of brown sugar
• 1 tablespoon of olive oil
• 2 tablespoon of finely chopped bacon

Methods:

1. Saute the bacon and garlic with the olive oil till the bacon is crispy and brown (medium high fire).
2. Add in the chopped tomatoes and season with the rest of the ingredients. Add in the water from the tomato and simmer it for about 5-10mins.
3. If you like your sauce to have the tomato texture, use it directly. Otherwise, you can blend them till smooth before using it to smear all over the top of the pizza dough.

Easy Modified Tangzhong Bread

Enough of my own recipe, so this time, I google and thought of trying out this coz it looks so simple and easy. But due to lack of ingredients, there are some modification to the recipe (as usual). The original recipe is from http://munchministry.com/articles/the-joy-of-bread-baking-with-tang-zhong-method-汤种法/. 

Ingredients (my version):

• 120g tangzhong
• 125ml milk + one large egg
• 300g high protein flour
• 40g low protein flour + 10g corn flour + 5g double action baking powder
• 10g creamer
• 40g sugar
• 6g fast acting yeast powder
• 1/4tsp salt
• 25g olive oil

Steps: similar to the one posted on the original post :D

Conclusion: bread is yummy, soft and fluffy.

Quick Bread Recipe

Since I have some ingredients left in the fridge and not sure what to do with it, I decided to make some simple quick Bread for the girl as snack tomorrow's trip. 

Ingredients for the dough:

• 3g instant yeast powder
• 60ml warm water
• 2 teaspoon sugar
• 10g flour with 60ml water, mixed together and cook in low heat, constant stirring, once thicken, leave it to cool to room temperature - tangzong
• 80g flour
• 30g high protein powder
• 20g sugar
• 2g salt

Steps:

1. Mixed the first three ingredients and set aside.
2. Mixed the other dry ingredients together (sieved the flour).
3. Once the yeast bubble up, mixed it to the dry ingredients along with the tangzhong.
4. Knead the mixture till even. Set aside to double for bout 35mins. Cover it with wet cloth.
5. Knead the dough again and give it some punch. And leave it to set again for another 40mins.
6. Preheat oven at 150 degree celcius.
7. Cut the dough to the size required, shaped and fill with filling (i used the salmon mayo and some cheese..
8. Bake for 15mins at 200 degree celcius. When times up, leave it in the oven for bout another 10mins before removing from oven to cool.

** Outcome, super soft and fluffy and the girl ate two pieces at one go right after her  big dinner.

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).

Hokkaido Bread

Another baking session, thanks to Han Ker's class (hope she doesnt mind that I share out her great recipe)..

I had a great time pounding and hitting the dough... good stress release..



As the second rest ask for certain warm temperature and yesterday was raining and rather cold, what I did was I placed the dough and tin on top of a pot of just boiled water to create the warm feeling... it takes bout 50mins to get to almost double it's size.

Bread Making and Cheese Crackers

This blog had somewhat been left behind lately, lack of time. The same 24hrs split between work, taking care of the gal, housework, cook, sew (new found hobby) and relax...

Just a quick share of the recipes that I like lately. Crusty Cheese and Herb Pull apart introduced by Irene which I had so far rendered some modification to the contents, by rolling it into different shapes and filling it with pepperoni and cheese and tomatoes and cheese... taste good so far.

Here is the original look before any modification.

These are with tomatoes and cheese.

This is filled with pepperoni and cheese.

And since Sophie prefers crackers over cookies and cakes, I had been hunting for some really easy nice cheese crackers recipe. Tried another, but that aint so nice compared to this one here. Though mine didnt puff up or looks as good as the one in the pic from the recipe, it still taste good coz my gal was enjoying it while she was playing in her pool this afternoon with some 100+.. hehehe...

Mayb I dont have enough of cheese and butter coz I didnt really measure, but just use an estimate.. hehehe..