Sunday, June 10, 2012

New flavour bread & my virgin attempt at......

Had a few attempts with bread in varying the flavour, I tried making them into Burger buns, Mini Ham roll, Ham & Cheese Loaf and another recipe for Double Choc Chips bread & also Golden Oreo bread. I would say quite fun and it all turns out yummy. Here is the recipes:
I used Christine's Recipes for Hokkaido Milk Bread for the burger buns, mini ham loaf and ham & cheese loaf. Nvr amend anything from the recipe except that I only added milk, and replacing the whipped cream with milk as well. And an extra 2Tbsp of Whole-grain flour.
using Hokkaido Milk Bread Recipe - Variation 1

using Hokkaido Milk Bread Recipe - Variation 2

I made my own burger bun to go with home-made patty. Here is the recipe for the patty:
Meat Patty (makes 8 medium size patties)
1 plate minced beef
1/2 plate minced pork
1 egg
1 stalk chopped spring onions
1Tbsp Lt Soy Sauce
1Tbsp Sesame Oil
1tsp mixed herbs
Dash of pepper

Just mix all ingredients well and make into 8 round balls.
Flatten when u put into frying pan with spoon
Pan fried til both side browned, about 5mins each side.

I tried another recipe without Tangzhong as I was in a lazy mode when I chanced upon Angela's recipe of Cottony Soft bread. So I tried, result was good and I made my own version out of her original recipe.

Golden Oreo Choc Bread
Double Choc Chips Bread (i adapted from Angela's and made modifications)
Ingredients:
150g bread flour
150g plain flour
2Tbsp Coco Powder**
1Tsp Choc Essence**
2Tbsp Custard Powder**
2 tbsp milk powder
2 tbsp sugar**
½ tsp salt
1 ½ tbsp olive oil
1 tsp instant yeast
1 egg + cold water = 200g (lightly beaten)

Method:
1) Mix all dry ingredients in mixing bowl, add wet ingredients, mix into a dough.
2) Knead until the dough becomes smooth and elastic.
3) Cover with cling wrap, let it ferment for 60 mins.
4) Take out the dough and punch out the gas. Divide the dough into 3 equal portions and roll into ball. Let the dough rest for 20 mins.
5) On a lightly floured surface, flatten dough and roll out into longish shape. Roll up the dough like making a swiss-roll. Place the dough in a greased loaf pan, seams side down, let it proof for another 50 mins.
6) Bake in a preheated oven at 180C for about 25 mins. Remove bread from pan immediately and cool on wire rack.
**my modification to her recipe**
Kueh Lapis (From DeQueen)
(A)
210g sugar
150g water
6 pieces pandan leaves,tied into a knot
(B)
50g rice flour
180g tapioca flour
480g coconut milk
1/2 teaspoon salt
1/4 teaspoon vanilla oil (i used canola oil)

The Preparation & The Cooking:
Put dry ingredients in B in a mixing bowl and mix well. Slowly add coconut milk and oil, stirring at the same time to mix well,set aside.
  1. Put ingredients in A in a saucepan and bring to a boil over moderate heat.
  2. Pour 200ml of the hot sugar syrup into (1) and stir well to mix into a thin batter.
  3. Start boiling water in a steamer and place the prepared tin inside the steamer to heat up (remember to grease lightly with cooking oil.)
  4. Measure out 3 equal portions. Colour them with green,yellow and red.
  5. When the steamer is at boiling point, turn down to moderately low.
  6. Pour the green batter into the hot pan just enough to cover the pan and steam for 5 minutes, or until set. Repeat with yellow and red batter respectively. Repeat the whole process until the last layer,steam for 10 minutes.
  7. Turn off heat and wait 5 minutes before removing lid of the steamer.(This is to let water droplets have time to slide off along down the inside of the lid and prevent water droplets falling onto the kuih when lid is removed.)
  8. Remove tin from steamer and let cool completely before removing from the tin.
  9. Cut into desired size and serve.
Steamed Moist Chocolate Cake (From BlessedHomemaker)
Try it as it is really moist and yummy but i extend steaming time for another 10mins.


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