Mini Red Bean Buns 迷你红豆面包

When my daughter invited her best friends to our Mid-Autumn festival BBQ Party, her friends were so sweet, even gave me a baking cookbook as a gift. The title of the book is 星期天的烘培时光 by 郑荣仙.(a famous Korean cookbook writer).  There are many simple and nice baking recipes from this book, the first recipe i tried was this mini red bean buns..

The taste of this bun is not overwhelming, just a plain and simple bun, nice to have it with a cup of coffee..

 

Mini Red Bean Buns 迷你红豆面包
(recipe source: adapted from cookbook 星期天的烘培时光 by 郑荣仙, with minor changes) ***makes 30 mini buns

200g High Protein Flour
50g cake flour or low protein flour
1/2tsp instant yeast
50g caster sugar
1/8tsp salt
25g egg
125g milk
45g unsalted butter

100g cooked red bean

Method
1. Mix all dry ingredients except butter in a mixing bowl.
2. Knead till a smooth dough, add in butter, continue knead till elastic.
3. Gently mix in cooked red bean into dough, cover and set aside to proof for 50mins.
4. Take out the dough, gently use your palm to release air from the dough, continue to rest for another 15mins.
5. Use a rolling pin (may dust with some flour), roll into 20cm rectangular shape.
6. Cut into small rectangular piece, arrange on a lined baking pan, rest for another 40mins.
7. Bake at the pre-heated oven at 180C for 15-18mins.
8. Store in air-tight container for leftover buns to maintain the softness.

With this mini "frangipani" flower from my garden, wishing all have a Happy Weekend ahead..

Purple Sweet Potato buns 奶香紫薯面包

For the past few days, i was busy making few type of breads for breakfast. I was so happy able to make the sandwich roll that taste quite close to Subway sandwich roll. But I did not manage to take any photo as that time i was busy with something else. I will definitely make this again and will share with you the recipe soon. Come back today's recipe, it is the bread bun made by purple sweet potato, love the sweet purple colour and the soft texture..remain me of a very nice sweet potato bread that i tried in Das Gute Hong Kong....

The dough is very sticky, maybe due to the high water content in sweet potato, need to dust a lof of flour when shaping..you need to also adjust water amount if you want to make this..

This bun remain very soft even kept till the next day..

Purple Sweet Potato buns 奶香紫薯面包

(recipe source: adapted from meishilife cookbook with minor changes)
*makes 12 buns

For the bread
150g High protein flour or bread flour
50g mashed purple sweet potato
1 egg (medium, ~ 47g)

55g water, adjust accordingly
20g sugar
1/2tsp + 1/4tsp instead yeast
1/4tsp salt
20g butter, room temperature

For the Filling
230g mashed purple sweet potato
15g sugar
20g condensed sweet milk
20g melted butter


Egg wash (egg yolk + milk)
White sesame seeds


Method
1. Add all bread ingredients in a mixing bowl except butter, knead till soft dough (slowly add in water and adjust water accordingly if needed).
2. Add in butter, continue knead till smooth dough (dough is quite sticky), set aside to proof until double in size.

3. To prepare filling, mix all ingredients together till combine well, refrigerated before use.

4. Divide dough into 6 equal portions, set aside to rest for 10mins.
5. Divide sweet potato filling into 6 equal portions, make it into olive shape.
6. Flour the work top, flatten dough into round, wrap the sweet potato filling and seal. Use thread/yarn to cut the dough into two. Brush the egg wash on the filling, dip one end of rolling pin with water and dip on sesame seeds, and stamp the sesame seeds on the filling. Place on a baking tray. Let it proof for another 30-45mins.
7. Bake at pre-heated oven at 180c for 15-18mins.Remove from the pan and cool on a wire rack.



Plaited Coconut Bread 椰子面包

When this coconut bread was baking inside the oven, my whole kitchen was full of nice coconut aromatic !!

make coconut balls then wrap with bread dough

 if you like coconut bread, don't miss to try this out, you will love it!!

Plaited Coconut Bread 椰子面包
(recipe source: adapted from Magic Bread cookbook with minor changes)


Gelatinized dough
100g bread flour
70ml hot boiling water


Method
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.


To prepare Basic sweet bread dough


1 quantity of gelatinized dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175ml cold water
1 cold egg
60g cold butter, cubed


Method
1. Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40mins or until doubled.




To prepare Plaited coconut bread


1 quantity of basic sweet bread dough
70g butter
120g sugar
1 egg
1tsp pandan paste (I use homemade pandan paste), optional
A drop of green food colouring
110g desiccated coconut
50g milk powder


Method
1. Cream butter and sugar until light. Add in egg , pandan paste, green colouring, mix well.
2. Add in desiccated coconut and milk powder, combine well. Shape it into balls, weight 35g each and refrigerated till it is firmed.
3. Divide sweet bread dough into 70g each and shape it round. Let rest for another 10mins.
4. Wrap coconut balls into dough, flatten the dough then roll it up like Swiss roll. Place it onto greased pan, make 7-8 cuts by using sharp scissors.
5. Twist the cut section one to left and another to the right, until is done. Let it proof for 45mins.
6. Egg wash and place in the middle shelve of the oven. Bake at 180c for 12-15mins.

Mashed Potato Bacon Bread 薯泥培根面包

I tried out this simple bread recipe from a cookbook that i bought from Shanghai. It turn out so good, and we enjoyed this bun for breakfast today..Earlier i also tried out Pumpkin black sesame bread from this cookbook, it turned out good too, going to try out more recipes from this book..

Look at the filling, mashed potato and bacon, i know this is good!

The bread turned out slightly dry on the next day (normal for homemade bread) but still maintain the softness (i guess due to added mashed potato into the dough) ..

Mashed Potato Bacon Bread 薯泥培根面包

(recipe source: adapted from meishilife cookbook with minor changes)
*makes 11 buns

Dough
75g mashed potato
300g bread flour
1 and 1/2tbsp milk powder
30g sugar
1tsp instant yeast
1 egg
70g water
20g butter

Filling
300g mashed potato
70g streaky bacon, chopped
1/2 large onion, chopped
30g melted butter
1/2tsp salt or taste
A dash of ground black pepper

Method
1. Add all bread ingredients in a mixing bowl except butter, knead till soft dough.
2. Add in butter, continue knead till smooth dough (dough is quite sticky), set aside to proof until double in size.
3. To prepare filling, pan fry chopped onion and bacon till aroma. Add bacon mixture, mashed potato, salt and pepper in a mixing bowl, slowly add in melted butter, stir to combine well. (keep little melted butter for brushing later)
4. Divide dough into 11 equal portions, set aside to rest for 10mins.
5. Flour the work top, flatten dough into round, spoon filling in the middle, wrap and seal. Place on a baking tray. Let is proof for another 45mins.
6. To egg wash the surface, cut a cross pattern with a sharp scissor at the middle until you can see the filling.
7. Bake at pre-heated oven at 180c for 15mins..Remove from the pan and cool on a wire rack, brush the top with melted butter for shinning effect.



Stuffed chicken floss pancake 青龙包 & Giveaway winner

Today I would like to share with you this old recipe. This pancake has been encored few times by my family..simple and yummy!

No oil is added in this recipe!

Stuffed chicken floss pancake 青龙包
Recipe source: adapted from My Kitchen Snippets with minor changes
*makes 10pcs

300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filing- Chicken Floss

Method
1. Mix warm water, sugar and yeast, set aside until frothy
2. Combine bread flour, salt, milk and yeast base in a mixing bowl
3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)
4. Leave to prove until double in size.
5. Divide the dough into small ball weighted 50g each, rest for another 15mins.
6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.
6. Pan fry in a non-stick pan over low heat.
7. Use spatula to flatten the pan cake while frying.
8. Fry till both sides of pan cake turned brown.

Now i would like to announce the winner of my Lipton Teh Tarik giveaway. So sorry i can only giveaway one present and hope you will try your luck in my future giveaway if you are not the winner this time ^_^.
So the winner is:-

True Random Number Generator

Min: 1

Max:

49

Result:

38

Powered by RANDOM.ORG

(The winner is Baking Diary, Congratulations!!)

 
**To the winner, please send me your address soonest..

Do you know which are the two foods that choosen by most of the participants when they enjoy a cup of Teh Tarik , 1st is Roti Canai, 2nd is Nasi Lemak !!

Oreo bread

Beside the brown sugar butter bread 黑糖黄糖牛油面包, i also saw this Oreo bread published in the same newspaper. I like to try new things, so i also try out this bread..

This is how i test for doneness of bread dough after 1st proof, use the finger method: Poke it with one finger, if it holds the indentation, then it's ready. (this picture was taken from the brown sugar bread but not this Oreo bread)

2nd proof after divided and shape into small balls..

Love the crunchy and fragrant Oreo toppings..

Updated on 1st March,as feedback from a reader, the real Oreo bread have filling inside. I think is good idea to add filling since the bun itself is quite plain, maybe you can use the sugar paste from Oreo or butter and sugar filling..Do try out and let me know...Thanks.

Oreo bread
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 10 buns


Ingredients
200g bread flour / High protein flour
50g cake flour / low protein flour
40g sugar
1 egg (large)
80g milk
30g corn oil / vegetable oil
1tsp instant dry yeast
A pinch of salt
20g crushed Oreo biscuit (without the sugar paste)


For topping
Egg wash
Add 1tbsp butter with 50g crushed Oreo biscuit (with sugar paste)


Method
1. Combine all ingredients in mixing bowl, mix until well blended to form dough, continue to knead till form elastic dough, add in 20g crushed Oreo biscuit, knead till well incorporate into dough, set aside to proof until double in size. (I use KA mixer with speed 2-3 knead for 30mins)
2. Equally divide the dough and mould it round. Let it rest for 15mins to loosen gluten.
3. Roll the dough into ball and slightly flatten and place it onto greased pan or lined with baking paper. Place a sheet of baking paper on top and followed by another an empty baking pan, let it proof for another 30-45mins.
4. Egg wash the surface and sprinkle Oreo topping on top of each dough.
5. Place a sheet of non-stick baking paper on top and followed by an empty baking pan (to have flatten shape). Bake at pre-heated oven at 170c (with fan) for 20mins (at middle rack).

Brown sugar butter bread 黑糖黄糖牛油面包

I have seen so many Chinese bloggers have tried this simple and yummy buns 粗糖牛油面包 . This time i made some changes by changing white sugar to dark and light brown sugar after i seen this type of bread selling in a bakery shop which was published in a newspaper.

One reader asked me whether i could passed window pane test when i use KA mixer to knead bread dough as she told me her KA mixer could not do that. Last time when i made bread, usually i don't wait till passes window pane, as long as bread dough is elastic then i'm ok. Anyway, I tried to use KA mixer to achieve the test this time. After knead for 30mins, I still could not pass the windown pane test. I gave up and continue knead by hand then only passed windown pane test. If you own a KA (KSM150) mixer, are you able to pass window pane test?

To get the nicer deep hole, make sure you make the hole as deep as possible.狠狠地笃 ！^_^

Updated on 23 Feb 2012-This bread turned slightly dry the next day because there is no starter dough added, if possible try to consume the same day or re-heat in the oven 180C for 3mins..

Brown sugar butter bread 黑糖黄糖牛油面包
(recipe source: adapted from Qi Qi in the house with minor changes)
*makes 8 buns


Ingredients
200g bread flour / high protein flour
50g cake flour / low protein flour
40g sugar
1 egg (large)
80g milk
30g corn oil / vegetable oil
1tsp instant dry yeast
A pinch of salt


For topping
Egg wash
Butter
Light brown sugar （金沙糖/ 黄糖)
Dark brown sugar （黑糖）


Method
1. Combine all ingredients in mixing bowl, mix until well blended to form dough, continue to knead till form elastic dough, set aside to proof until double in size. (I use KA mixer with speed 2-3 knead for 30mins, continue use hand to knead for another 5mins till passes the window pane test)
2. Divide the dough into 50g each and mould it round. Let it rest for 10mins to loosen gluten.
3. Roll the dough into flat and oval, place it onto greased pan or lined with parchment paper, let it proof for another 30-45mins.
4. Egg wash the surface and use fingertip to make few small indentations over the dough. Spoon some soft butter and dark brown sugar into the small indentations. Sprinkle light brown sugar on the top.
5. Bake at pre-heated oven at 170c (with fan) for 13mins (put at middle rack) or you may adjust according to your type of oven.

Cranberry Cream Cheese Soft Buns

When i saw Shirely Kokken69 shared this Barcook's popular out-of-the-oven-this-minute-gone-next Raisin/Cranberry Cream Cheese bun, i was curious how the taste as i never eaten this famous bun before. After few days, while i fetching my kids from tuition class, we dropped by this famous bakery shop nearby the tuition centre(as i always saw a lot of peoples inside this bakery shop, so i supposed this shop is popular among the local). While i went through what to buy, i spot this cranberry cream cheese bun and it remind me Shirley Kokken69's post, immediately i buy one and try out. I immediate fall in love with this bun, it was so yummy, soft and fluffy bun , and i also love the cream cheese filling, simply yummy. The shape of this bun is like normal round bun and it look difference from Barcook's bun which is flat bun.

I immediately try out Shirley's recipe to see her recipe is close to the bun which i tasted. But i realized that the cream cheese filling shared by Shirley was totally difference from what i tasted. Her cream cheese filling is more on custard taste and look yellow..but that filling i tasted was totally cream cheese taste and look pale in colour. This the bun that using Shirley's recipe..

This is the bun that i bought from bakery shop.....pale in colour, light and fluffy..

but the next day turned quite oily and sticky..not as nice as taken the same day..i guess their recipe adding too much of butter/oil..

I did not give up, try again with another batch with my own creation of cream cheese filling (i was tried hard to recall the taste)..and I was so happy that the my creation of cream cheese filling was almost the same taste as that one i bought. And i also adjust the oven temperature and bake at lower rack as the bun i bought was pale in colour unlike the normal bun with egg wash and look golden brown.
This is how my cranberry cream cheese look like...

Before baking...

I adapted the sweet bread dough recipe from the "magic bread" cookbook by Alex Goh. I like his gelatinezed dough method which simply mix flour and hot boiling water and keep till the next day (i was kept it for 48hrs). I find that his bread making method is good, resulted a soft and springy bun, and  also remains very soft on the 2nd day . Also do not over add the dried cranberries and raisin, few pieces are enough.

Cranberry Cream Cheese Soft Buns
(recipe source: basic sweet bread dough adapted from Magic Bread cookbook by Alex Goh, cream cheese filling by Sonia aka Nasi Lemak Lover)
*makes 12 buns (3” round paper liners)

Gelatinised dough
100g bread flour
70g hot boiling water

Method
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hour, and up to 48 hours.

To prepare Basic sweet bread dough
1 quantity of above gelatinised dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175g cold water
1 cold grade A egg
60g cold butter, cubed

1. Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40mins or until doubled.

Filling

160g cream cheese
40g sugar
- Beat cream cheese and sugar till creamy and light, set aside. If not using immediately, keep it in the fridge.

Dried cranberries, 48pcs (4pcs per bun), soaked in water for 30mins to soften
Raisins, 24pcs (2pcs per bun), soaked in water for 30mins to soften

To make bun
1. Divide bread dough into 12 portions (75g each) and shape to ball, rest for 10mins.
2. Spread the cream cheese filling (appx.1tbsp), sprinkle cranberries and raisins on top (do not put too many), seal the dough, place on the paper cup, set aside to rest for 40mins.
3. Don't need to apply egg wash. Bake at pre-heated 160c for 25mins at lower rack / 3rd lower rack.

I wish to try out Barcook's popular bun one day as to compare the taste..I going to bake this bun again and again, and next time i going to try out flat bun shape like Barcook's bun..

Happy Baking !!