Sweet Milk Bread (modified Wholemeal version)

Attempting this recipe again as I really love the fragrance of the buns the previous time I tried it. Wooo.... Really yummy! And for the first time i enjoy eating my own baked bread cos usually it fulfilling the 'itch' to try new recipe as well as for my family. 

I wanna try baking a wholemeal version and reduce sugar slightly as i feel its kinda sweet for me. I replaced 30g of Wholemeal flour & reduce sugar to 30g. 

Baked 2 times into 1 mini loaf, 2 caterpillar, 2 tortoise and 9 buns! Specially fry sardine to eat with the mini loaf. See?!? Even the mini loaf is so soft.. My kids super love this bread and will keep standing beside me to ask when will it be ready whenever i am baking bread.. 

Sweet Milk Bun

I have saw and bookmarked this recipe for about 2 weeks and has been sitting on it since then. Then my FB got flooded with pics of this soft and fluffy buns that I couldn't wait and bake them. 

I use my BM to help me knead and let it do the 1st proof in there. After tt I took out to shaped and proof for an hour before baking them. And I did the signature sprinkling of flour on top of the buns as well..

Oh they are so soft and smell lovely. Pls do give this recipe a try!

Sweet Milk Bun (adapted from My Mind Patch)

150g Milk

20g Condensed Milk

3/4tsp Instant Yeast

225g Bread Flour

25g Cake Flour

40g Sugar

1/2tsp Salt

25g Beaten Egg

30g Butter

1) Let the milk, condensed sit in a warm place. Sprinkle yeast on top of mixture and let it sit for 15mins

2) Mix all the dry ingredients together, add in milk & egg mixture and mix into a dough. Rest for 15mins to let the dough absorb the liquid. 

3) Continue to knead the dough til smooth and add in butter. Knead til elastic and proof for 1hour

4) Punch out air from dough and roll out flat on a baking mat. Cut into 9 pieces evenly and roll like a swissroll. Pinch down the sides and bottom into buns. (I make into 6 buns and remaining 3 pcs into long mini roll)
5) Bake them at 170deg for 30-40mins til top is lightly browned. Cool before storing in airtight container.

Famous "Tomato" Rice

Seriously I don't know this recipe originate from who as I just follow and make it after seeing so many friends making it. Some of them really cook it to mimic restaurant style, some were normal home cooked rice joining in the fun. And I am too, simple home cooked fare on my lazy days.

I tried it twice with the first attempt ending up bland as I totally forgot about the seasonings. But luckily I steam meat patty along, jus in case the rice failed, I can quickly cook some porridge to go with it. Luckily the meat patty salvage the bland rice but overall, still consider edible. I also reduce water, ending up with drier rice. Disaster first attempt!

Today I am doing it for the 2nd time, without reducing water, replacing olive olive with sesame oil and not adding any special ingredients. Made Shabu pork enoki wraps and honey wings from Cold storage. 

Rice was slightly wet, just need to keep warm for 10-15mins more and you serve it warm with the dishes prepared. Give it a try.

Tomato Rice Recipe

1 Cup Rice

1 Cup Water

1 Tomato

1tsp Sesame Oil

1tsp Salt

Dash of Pepper

1) Wash and prep rice as per norm, wash n place tomato in center. Once rice is done, stir thru tomato with rice and keep warm til ready to serve. 

Milk Toast (中种 method)

This was supposed to be Condensed Milk Toast recipe but as I did not have any condensed milk at home, I substitute all with Full Cream Milk thus the name modified to Milk Toast!

I halve the recipe as I was worried the change of condensed milk to full cream milk will affect bread texture. But luckily it didn't, and with the help of breadmaker, I baked this loaf effortlessly.

Soft and fluffier than yday 排包 in my view. Will use this for bread loaf when I have more time to spend on baking. Pls try this..

I serve it over dinner with Baked Chix, Salmon and Mushroom soup! My boy couldn't stop at 1 slice and had 2!!

Milk Toast (modified slightly from 爱烘培的简单快乐)
Starter: 84g Warm Milk, 140g Bread Flour, 2g Yeast

1) Add milk, followed by flour and yeast on top. Using 'dough' function, mix them and leave to proof for 3x

Main: 20g Egg, 50g Milk, 60g Bread flour, 2g Salt 16g Sugar, 16g Butter

1) Put ingredients as per sequence, except butter. Once come into a dough, add butter.
2) Using Basic Bread Function, let the breadmaker do its job. Enjoy when it's out, cooled and sliced.

排包 （中种法）

Been long since I really shape bread dough as I always rush for time and use my breadmaker. Then I finally found time to make this 排包 and first attempt trying 中种 method too. 

Initially I always tot it would take a long time to use this method as the normal method aldy took 3hr without shaping. Surprisingly this starter dough didn't require very long to proof 3x of its size. I think approx, 45mins? (Pardon, didn't really time as I was brewing herbal tea and prepping lunch)

I used my Breadmaker to mix as it is smaller to wash after that. After 3x the size, I jus dump all the main dough ingredients in and let the BreadMaker mix them, leaving butter last. (I added the butter approx 10mins after mixing) This time another hour to proof. 

The initial dough deter my confidence a bit as it seems really wet. I used a bit of bread flour as I shaped the dough. It was sticky but manageable. I divided into 11x50g strips. Again for 2nd proof to 2x its size.

Bread is soft and fluffy, but I think can be improve as I cld haf added slightly a bit more flour while shaping n dividing the dough. Bad point was I cld divide into 80g n not packed them too tight.

牛奶排包 (adapted from 爱烘培的简单快乐)

Starter : 140g Bread Flour, 106g Warm Milk, 7g Sugar, 3g Yeast

1) Mix all n leave it to proof 3x. (I took 45mins)

Main : 60g Bread Flour, 48g Sugar, 25g Milk, 30g Egg White, 1g Vanilla, 20g Butter

1) Dump all ingredients onto Starter and mix.(slightly wet so I added 10g bread flour)

2) Leave to proof til doubled. (Approx 1hr)

3) Divide dough into 50g ball, rest 15mins

4) Roll flat and into strips. Leave for proof til 2x

5) Brush with yolk + water, ratio 1:1 and bake at 175deg for 18mins or til top browned nicely.

40min Bread - Version II

I previously tried this recipe before and quite like it. Fast, simple n soft. Today I am trying the version from Domestic Goddess as I noticed some variations in the amount of ingredients used. Quite curious to know how it would differ for the end product.

I am making 10x buns with Salmon mayo filling, 2x with shredded cheeses filling, balance into a simple Cheese braid. The buns are 40g each. I did oiled my hands as per sugg by Domestic Goddess n indeed it is easier to shape them.

I did the taste test once it cool down. I personally feel this is softer, no yeast taste n nicer than prev version. Perhaps of the oiling of hands? Not too sure myself either. But do try, it's a simple n fast recipe... Tell me your opinions after trying too..

40min Bread (adapted from Domestic Goddess)

280ml Warm Water

83ml Oil

56g Sugar

15g Yeast

476g Flour, I added 20g more as it was slightly sticky

9g Salt, I used 6g

1 Egg

1) Mix warm water, oil, sugar n yeast. Leave for 15min.

2) Mixture will be frothy, add remaining ingredients n mix for 5mins. 

3) Shape and bake for 30mins or til golden brown.

Yogurt Raisin Bread

I made this bread a while ago, and it turn out slightly too saltish as I added more yogurt to replace the milk in the recipe as I tot it would mark the bread softer.. So today I make sure to just follow the recipe strictly. Ha~

I used Greek yogurt as heard it is better. And I use 1/2 cake flour & 1/2 bread flour as I don't have enough bread flour. Added 3 mini box of raisins & 10g rolled oats too. 

The bread turns out well, soft and fluffy. Loved the texture very much, and it's a healthy loaf of bread made from Greek Yogurt!

Yogurt Raisins Bread (adapted & adjusted slightly from CherryOnACake)

185ml Liquid - 1 Egg, 100g Yogurt and milk to make up to 185ml liquid in total

250g Bread Flour

15g Sugar

3g Salt

3g Yeast

30g Butter

1) Add ingredients as per above sequence in breadmaker. Use bread function.

Tofu Milk Bread

Chanced upon this bread recipe the other day as I was searching for recipes to try few days back. Bookmarked it a while and finally I tried it today. The interesting part is that it is using tofu! Recently I tried another 2 types of ingredients too, but I haven blog about it as I forgot to take pics but I will bake them again as it's really good. Guess what ingredients they are?

I bought the tofu with Omega 3, I always used this for my home-cooked dishes at home for meals. So I cooked some soup and left some for my bread.. The recipe calls for egg in the instructions but I was halfway so I didn't had time to check with the originator. Thus I replace with additional 20g of water as I don't have any more milk left..

Keeping my hearts heavy as I was worried about the outcome, it turns out well. It smells like G-brand bread and soft. Supposed it didn't turn out wrong... Try it..

Tofu Milk Bread (modified from IWannaBakeThisToday)

120g Milk (used water)

50g Tofu

200g Cake Flour

50g Bread Flour

30g Sugar

4g Salt

3g Yeast

1) Put ingredients in above sequence and set to bread making in your breadmaker. 

Easy Fruit Tarts

The other day my neighbor made us Pandan & Strawberry flavored Egg Tarts and the tarts make me crave for fruit tarts... My all-time fav and that is the only way I really eat fruits from. Haha~

I was tossing and turning last night so I went to search for a easy recipe and came across this one. The crust is wat I like hard enuf to handle after baking them and it's crunchy like butter cookies with flavour and goes well with the Longan and kiwi fruit. I forgot to get agar agar powder to make th glaze so I melt some chocolate to keep the fruits in place. It goes very well.. 

I definetely need improvement on the shaping and it definetely looks good if I added strawberry with tt hint of red. Too bad it wasn't the season... But defiantly recommend this recipe to try out.

Pie crust (adapted from PlayingWithFlour)

85g Butter, soften
50g Brown Sugar
1 yolk
140g Plain Flour (I sub 60g Cake flour as not enuf plain flour)
1/8tsp Salt

1) Beat butter n sugar well, add yolk and mix in. Do not over mix.
2) Add flour n salt together, mix into dough.
3) Measure 45g dough for each muffin hole. (I am using the standard muffin pan) Press down n slowly work dough up the sides. Freeze an hour.
4) Pre heat oven to 180deg, bake for 20-30min. (I baked approx 35-40mins til tarts are golden brown)
5) Cool before assembling.

Rainbow Chiffon missing you!

Saw this rainbow quite a while ago but didn't get down to it. So lazy in between managing my small small online biz, handling the kids solo daily and on top of many chores, I kind of only find time to try different bread recipes as hubby mainly have bread as breakfast!

Last week, a FB fren cum customer, she baked this rainbow chiffon and it so so got me into the Rainbow Chiffon mode. I was thinking how much it could have brighten my kids faces. (Perhaps she took a pic of her lovely gal eating a slice of it so the motherly instinct strikes!) I decided to make it tonight, after clearing up dinner and settling a white loaf of bread for tml..

I refer to the recipe, beating the meringue up after I mixed up the cake batter. I used a separate mixing bowl, scooping out 1 scoop of batter to 2 scoop of meringue each time. I only managed to do 6 colours - Pink, Green, Violet, Orange, Blue & Yellow and I didn't add yellow colourings since the cake batter aldy yellowish in colour.

Towards the last 2 colours, I can feel the meringue getting drier, so worried about my end results... Keeping my fingers crossed as I sent it into the oven.. Luckily it turned out well. But I feel my vanilla taste not strong enuf. Will try it again!

Rainbow Chiffon (recipe adapted from Lovingcreations4u)

Meringue : 7 Whites, 75g Sugar, 1/4tsp Cream of Tartar (I omit)

Batter : 5 Yolks, 33g Sugar, 65g Oil, 70ml Water, 8ml Vanilla, 100g Cake Flour ( I used Plain flour)

1) Method as per normal chiffon. Pls divide cake batter into 6-7 portion and add colourings before adding the meringue colour by colour. Put each colour gently and level out. 

2) Bake for 15mins at 160deg, then change to 150deg for 30mins or til top browned.

3) Cool upside down before slicing.