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.

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.

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).

Bread Toast

• 1 tablespoon of peanut butter



• 1 tablespoon of Chives Mixed Fruits Jam



• 3 tablespoon of Tuna Mayo



• 1 pinch of pepper



• 2 slice of oats bread (or plain)

1. Lightly toast the bread.



2. Cover one side of the bread with peanut butter and tuna mayo.



3. Top the tuna with some pepper.



4. Cover the other slice of bread with jam... and place the two together and done.

http://www.grouprecipes.com/11473/breakfast-toast.html