Pin It
I have never thought of one day I could write a long post base on my homemade bread because firstly I am not good in baking or handing anything with yeast especially "bread". But Sherie's homemade bread and her lovely
Guest Post changed my view and doubts on bread making totally. With her easy to follow recipe, I managed to make all these
Assorted Buns and 3 different flavour of
Bread Loaf within a week all using TangZhong, or water roux method.
So I hope this can be a useful post for those who do not own a bread machine at home but yet interested in making some homemade bun/bread. Furthermore I also included some step-by-step photos in order to boost up your confident in trying out some of the recipes with your family during coming weekend.
CHEESE AND MAYO BUN
This is my 1st bread making session after about 3 years and I am so glad that I actually takes the courage to try out this Guest Post RECIPE by Sherie two weeks back. As you can see from the photo on the left, the texture of the cheese bun is so soft and fluffy for a handmade result. And with Sherie's detail explanation and step-by-step photos it actually simplify the process and boost up a lot of my confident.
Recipe adapted from Sherie, Maameemoomoo, 1/2 a food blog, HERE.
Ingredients: (makes 8 buns)
350g Bread Flour
10g Milk Powder
6g Instant Dry Yeast
50g Sugar
1/4 Teaspoon Salt
1 Egg(60g), lightly beaten
120g TangZhong (refer to the tangzhong recipe below)
125ml Fresh Milk
30g Unsalted Butter, soften
Toppings:-
Japanese Mayonnaise
Smoke Slice Sandwich Cheese/Shredded Cheese
Method:-
1. Mix all the ingredients (according to your recipe) in your mixing bowl for about 3 minutes and make sure that all the dry ingredients are incorporated.
2. Next turn the sticky dough out on to lightly floured surface. Stretch the dough by pushing the front half away with one hand.
3. Fold the stretched part of the dough back on itself, give it a quarter turn and repeat for 5 more minutes, until the dough has been turned full circle several times and is a smooth and elastic ball.
4. Place the kneaded dough back into the lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.
5. Divide dough into 8 pieces. From the 8 pieces, further divide each dough into 3 pieces. Then roll each pieces to 15 cm long rope.
6. Place the rope side by side and start plaiting. (refer to the step-by-step photos above)
7. Continue to plait until you reach the end. Place the ends together and tuck them neatly under the bottom of the plait. Repeat for the remaining 7 pieces.
8. Place the completed plaited bread onto baking sheet that has been floured. Let doughs proof for 45 minutes or until double in size.
9. Squeeze or spread ample mayonnaise on the each of the bread doughs before topping them generously with grated cheddar cheese.
10. Bake at the preheated oven at 175c for 18 - 20 minutes until the bread is browned. Remove immediately.
MATCHA AND CHESTNUT LOAF
Pin It
Matcha and Chestnut combination is always one of my favourite when comes to baking. If you have follow this blog you will notice the "Japanese Steamed Matcha Cake" and "Matcha and Chestnut Chiffon Cake" where I have incorporate these two ingredients. So with the same concept I tried to replicate mum's favourite "Green Tea Bread" from BreadTalk. Although the colour of the bread is not as "green" as those from BreadTalk but the texture is definitely light and fluffy which we all loves.
Ingredients: (makes 2 loaf of bread, 17cm x 8cm x 6cm)
350g Bread Flour
10g Milk Powder
1 - 1.5 Tablespoons Matcha Powder
65g Sugar
1/4 Teaspoon Salt
7g Instant Dry Yeast
1 Egg(60g), lightly beaten
120g TangZhong (refer to the tangzhong recipe below)
125ml Fresh Milk
30g Unsalted Butter, soften
Topping:-
100g Ready-to-eat Roasted Chestnut
Method:-
1. Combine all dry ingredients such as flour, milk powder, salt, sugar and instant yeast in a bowl and mixed well.
2. Make a well in the center add in wet ingredients such as beaten egg, tangzhong and soft butter and and slowly stir the mixture till it form a sticky dough by adding the milk to it.
3. Next turn the sticky dough out on to lightly floured surface. Stretch the dough by pushing the front half away with one hand.
4. Fold the stretched part of the dough back on itself, give it a quarter turn and repeat for 5 more minutes, until the dough has been turned full circle several times and is a smooth and elastic ball.
5. Place the kneaded dough back into the lightly floured mixing bowl and leave it in a warm place to prove for about 45 minutes to an hour or until the dough has doubled in size.
6. Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.
7. Punch the risen dough with your fist to deflate it, re-shape the dough into oblong shape and let it rest for 5 minutes.
8. Divide the rest dough equally into TWO portion(mine was about 400g per portion), flatten one portion of the dough into a rectangle, scatter some roasted chestnuts on the dough and fold 1/3 of the top part down and follow by 1/3 of the bottom up. (refer to the step-by-step photos above)
9. Lastly tuck in both side of the flatten dough and seal the shaped dough with your finger tips.
10. Place the loaf in an oiled and lightly floured pan for second proofing of 45 minutes to an hour or until the dough rises just above the top of the tin.
11. Bake bread in preheated 175 degree oven(or as per instruction) for about 20 - 25 minutes. The bread should be well risen, golden brown and sound hollow when tapped with fingertips.
12. Remove the loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes before slicing.
CHOCOLATE CHIP BREAD LOAF
I used to buy Chocolate Bread loaded with chocolate chips from supermarkets which my boy loves. But now with my new hobby on bread making I able to bake my very own Chocolate Chips Loaf which is quite well-received by those who tried and it really makes me feel those kneading and proofing time is worth working on.
Ingredients: (makes 2 loaf of bread, 17cm x 8cm x 6cm)
350g Bread Flour
10g Milk Powder
1.5 Tablespoons Valrhona Cocoa Powder
70g Sugar
1/4 Teaspoon Salt
7g Instant Dry Yeast
1 Egg(60g), lightly beaten
120g TangZhong (refer to the tangzhong recipe below)
125ml Fresh Milk
30g Unsalted Butter, soften
Topping:-
100g Mini Chocolate Chips
Method:-
1. Refer from the Matcha And Chestnut Loaf above. Replace the chestnut on "steps 8" to mini chocolate chips.
CHEESE AND SAUSAGE BUN
Cheese and Sausage Bun is always one of the popular pick among kids and adults. Here upon reading a related bread post from Rasa Malaysia and Food-For-Tots, I decided to try using the basic water roux dough method which I am practicing with to make some Sausage Buns for our breakfast. And on top of that, I also use the same dough to make some Cheese and Mayo Bun and Mayo and Spring Onion Bun too.
Ingredients: (makes 8 medium assorted buns)
175g Bread Flour
5g Milk Powder
3g Instant Dry Yeast
30g Sugar
1/8 Teaspoon Salt
30ml Beaten Egg
60g TangZhong (refer to the tangzhong recipe below)
60ml Fresh Milk
15g Unsalted Butter, soften
Toppings:-
Mini Sausage
Japanese Mayonnaise
Chopped Spring Onion
Smoke Slice Sandwich Cheese
Method:-
1. Refer Steps 1 to 5 of the Cheese And Mayo Bun recipe above.
2. Divide dough into 8 equally portions (mine was about 50g per portion for this recipe).
3. For Plain Sausage Bun: Roll one portion of the small dough into oblong shape with width around the same length as the mini sausage. Place the sausage at the top part of the flatten dough, roll the dough with sausage toward your direction and place it with seal side facing down on a paper case.
4. For Plait Sausage Bun: Roll the dough into an oval shape, place the sausage in the middle and top it with half a slice of sandwich cheese, cut both side of the dough into strips. Fold the strips alternating the left and right over the sausage. (refer to the step-by-step photo above, or click HERE for more detail.)
5. For Mayonnaise and Onion Bun: Roll the dough into an oval shape about 12cm x 5cm and roll the flatten dough towards your direction starting from top down. Place the seal side facing down on a paper case. After the 2nd proofing, use a scissor to snip an line on the proofed bun and top with generous amount of Japanese Mayonnaise and sprinkle with some chopped spring onion.
6. Proof all the prepared bun for at least 45 minutes or dough double its size before baking in a preheat 175 degree oven for about 15 - 20 minutes depending on the size of the bun.
Note:-
~ You can use this plain dough recipe to make different fillings of bun according to your preference.
BLACK SESAME LOAF WITH CRANBERRY
Pin It
This was the first bread that I wanted to make when I first saw it over at Sherie's website @ Maameemoomoo (original recipe HERE). The texture, fragrant and topping of this bread look similar to one of the cranberry bun that I always buy from the bakery near my area.
And after a few attempts on making those loaf and buns shown above, finally during National Day holiday I managed to make this together Celes from Celestial Delish. And this is definitely one of our favourite homemade loaf using freshly grind black sesame powder.
Ingredients: (makes 2 loaf of bread)
350g Bread Flour
10g Milk Powder
40g Black Sesame Seed Powder
65g Sugar
1/4 Teaspoon Salt
7g Instant Dry Yeast
1 Egg(60g), lightly beaten
120g TangZhong (refer to the tangzhong recipe below)
125ml Fresh Milk
30g Unsalted Butter, soften
Method:-
1. Refer from the Matcha And Chestnut Loaf above. Replace the chestnut on "steps 8" with 1/4 of chopped dried cranberries and repeat the same procedure on folding and adding of cranberries again before resting the dough for 2nd proofing. (in order to have more evenly spread out fillings, I did the folding and fillings steps twice)
2. Bake in pre-heated 175 degree oven for 25 minutes, remove loaf IMMEDIATELY from the pan and leave to cool for at least 30 minutes before slicing.
TANGZHONG / WATER-ROUX METHOD
Tangzhong, or the water-roux method(烫种法) is the best method if you are looking for some way to retain the soft and fluffy texture for homemade bread which can stay fresh for up to five days. Thus by incorporating tangzhong into your bread it will give bring a soft and fluffy bread that has fine crumbs and springy texture.
For your information, the flour-to-water ratio for tangzhong is always 1 (bread flour) : 5 (water). For instance from the recipe shown below you can make a batch of approximately 150g tangzhong.
Ingredients: (able to make 2 loaf of bread with 350g bread flour)
25g Bread Flour
125ml Water(could be replaced by milk, juice or 50/50 water and milk)
Method:-
1. Mix flour and water in a small saucepan until without any lumps.
2. Cook over medium low heat, stirring consistently with a egg whisk or wooden spoon to prevent the mixture from burning while cooking.
3. The mixture will thicken up (takes about less than 2 minutes) while cooking, so once you see “lines” appear in the mixture or it starts to form a dough. It is done.
4. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto the surface to prevent it from drying up.
5. Cool it completely before use. (I have tried using it while lukewarm and it works well too)
TYPES OF BREAD FLOUR AND INSTANT YEAST
For the recipes above, I have tried using both "Red Man" and "Prima Flour" BREAD FLOUR which turns out equally good with price ranging from S$2.80 - S$3.00 depending on the supermarkets. Whereas for the INSTANT YEAST I have do a swap on my last two recipes from "Bake King" to "Saf instant"(comes in a box of 5 packets each weighing 11g) upon recommended by Sherie and a few baking friends.
BREAKDOWN OF TIME SPENT
FOR MAKING THE BREAD
I am sure some of you are just like me, whenever we scan through any bread related recipes we are always hesitate to try out the recipe due to the long proofing hours. But physically what it required is about only 15 - 20 minutes of hands-on such as preparation plus kneading of the dough(for those without bread machine at home) whereas the rest of the time taken is more for proofing of the dough. Below is the breakdown for your reference:-
~ Preparing Tangzhong/Water Roux: 3 minutes
~ Preparation plus Kneading: 15 minutes
~ 1st Proofing: 45 - 60 minutes or double it's original size (you can do other household chore while waiting)
~ Shaping: 5 - 7 minutes
~ 2nd Proofing: 45 - 60 minutes or double it's original size
(Check the dough after 45 minutes by pressing it lightly with a fingertip, it is ready when the dent springs back slowly. But if the dent stays as it is, the bread is overproofed.)
~ Adding Toppings/Baking Time: 20 - 30 minutes depending on the recipe.
Lastly I hope you would like this "lengthy" bread post and if you need more inspirations on bread making you can also refer to all those wonderful Bread Entries in "Aspiring Bakers #8 Bread Seduction (June 2011)" at this link HERE.
