No Knead Artisan Bread 免捏乡村面包

When I saw this title with No Knead bread, I feel excited to try it out.

For me, it taste very close like focaccia..

 

Can't really shape the dough as the dough is quite sticky..simply just make into ball shape..

 

Japanese Curry Buns 日式咖喱面包

Curry bun is a very popular bun in Japan, you can get them in any supermarket or 7 eleven. We bought some to try during the trip, and it was good. I realized that Japanese like to coat bread crumbs in many of their foods ^_^

 

According to the author of the cookbook, originally this bun was deep fried type, but due to health concern, nowadays this bun is bake in the oven. I tried to deep fry one bun, frankly it tasted nicer than bake one, like eating donut with curry filling, yummy!

 

I use this brand of Japanese curry roux

 

Preparing the curry filling

 

Making the buns

 

I was quite surprised to know that the buns still taste soft till the next day, even the bread recipe just a simple straight forward method

With this recipe, you will have some leftover dough, you can use it to fry as donut or making it into other flavours of buns.

Japanese Curry Buns

(recipe source: adapted from cookbook Tokyo Pastry House, with minor changes)
*makes 13~15 curry buns

To cook curry filling

½ yellow onion, small cubes
½ carrot, small cubes
300g chicken, thinly sliced
74g Japanese curry roux
420g water

42g butter

42g plain flour

Method

1. Heat up cooking oil in a small pot, sauté onion and carrot till aroma, add in water.
2. In another non-stick frying pan, pan fry chicken slices till color changed.
3. Add cooked chicken slices into the pot, continue to cook over medium low heat for about 15mins. Add in curry roux and mix well.
4. In another clean non-stick frying pan, melt butter over low heat, then add in plain flour, stir to combine well. Then add into curry mixture.
5. When the mixture started to turn thick, dish out and cool it completely.
6. Weight 50g curry mixture and lightly roll into ball.

To make curry buns

500g High Protein flour or bread flour
60g sugar
1/4tsp salt
50g butter
1 and 1/2tsp instant yeast
1 egg (large)
235g water

1 Egg, lightly beaten

Panko or bread crumbs
Some pecan nuts

Method

1. Normal making bread steps, mix all ingredients together except butter and knead till smooth.
2. Add in butter and knead until elastic and smooth. Set aside to rise for an hour or until double size.
3. Equal divide the dough for 50g each, roll into ball, and rest for another 15mins.
4. Wrap curry ball with the dough, and seal tightly, lightly flatten it.
5. Brush the dough with egg, then place it on the bread crumbs, place one pecan and lightly press into centre, then cover the whole dough with bread crumbs.
6. Place it on a pan with baking paper, let it to proof for another 30-45mins. Bake at pre-heated oven (lower rack) at 190C (fan forced) for 12mins or until golden brown.
7. Store it in a container in room temperature if you have leftover. You can make the bread crumbs returned crispy by placing them in a pre-heated oven at 190C for 3mins.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies

Pain Autumn ( wholemeal Artisan Bread) 全麦面包

Personally I prefer French bread more than Asian soft bread, example like Baguette or Pain de champagne a.k.a country bread, love the crisp crust and a chewy and soft crumb. Since I learned how to make overnight sponge dough, I have been using this sponge dough to make this type of French bread and I usually made wholemeal type.

 

Now I have running out of idea what background and setting to take photo. I was searching for a rustic look of setting, look like this drawer is perfectly matched. I cleared out the things inside this drawer and took the photo here, crazy me, LOL..

In order to achieve crisp crust, you have to spray water few times while baking..

 

I use blade from shaving to make the cuts, in fact it is very effective !

 

I followed the shape as shown in this Japanese cookbook, so I also follow the same name as Pain Autumn. In actual fact, I seem couldn't locate this Pain Autumn name when I google search.

Pain Autumn ( Wholemeal French Bread) 全麦面包

(recipe source: by Sonia aka Nasi Lemak Lover)

Overnight sponge dough

215g wholemeal flour
125g water
2g instant yeast (1/2tsp)

Method

1.        Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12hours) or up to one week.

To prepare wholemeal bread

1 quantity of above overnight sponge dough
85g high protein flour or bread flour
30g water
1tbsp Olive oil
1/2tsp instant yeast
1tsp sea salt

Method

1.Tear the overnight sponge dough into pieces and add all ingredients, knead till smooth dough and elastic. (I use KA mixer, knead about 15mins). Cover with cling film and set aside to proof till double in size

2. Punch down the dough to expel air, equal divide the dough to 3 portions, shape into oval shape.Let it proof for another 30-45mins. Dust with bread flour, and make few diagonal cuts with sharp knife.
3..Bake at pre-heated oven at 200C (fan forced) for 15mins or until golden brown. Place two bowls of boiling water underneath as to create steam and spray water from time to time (I spray 3 times), this is to create thick crust and soft and chewy crumb.

Sometime we use this bread to prepare sandwich like this (posted in my Instagram), and my hubby also like to spread with peanut butter..

Charcoal Burger with Spicy Chicken and Black Pepper mushrooms 黑炭汉堡

Last week, I had a busy week. We went a short trip to jalan-jalan dan makan-makan (actually we went to Taiping ,will update soon) and also arrange to send my last house helper go back home. After 16 years of life with a helper at home, this time I decided not to employ any more helper. Since my kids already grown up, I don't need a helper anymore. Also a good time start to train my kids to be more responsible and take part of house cleaning activities. And I am glad to see them started to wash their own serving dishes, helping in vacuum, arrange their own bed, and etc. Anyway, I will be getting busy than last time, and might not be able in blogging so often. Sorry to my blogger friend if I couldn't visit you so often.

Ok, come back to this post. The other day I saw a blogger 孤傲的王子 posted a famous burger shop in KL where their charcoal burger is very popular until long Q to get this burger. I will not travel that far and Q for a burger, so I decided to make it at home.

 

Again I used the Plain milk buns recipe to make this burger buns, still love the bread texture! Ya, you can keep the overnight milk sponge dough in the fridge for not more than 7 dayse..make it convenient for us to use the dough anytime when we feel like baking the bread within 7 days.

 

 

We like the spicy chicken from MCD burger, so I again copycat this chicken patty with double breading method. And it turned out almost like the original ^_^.

I did not use minced chicken but instead I cut chicken thigh into small piece like this..



 

Also cook the black pepper button mushroom which is my kid's favourite!

 

A really black charcoal burger buns! Anyway, we couldn't detect any charcoal taste ^_^

 

To assemble the Charcoal Burger with Spicy Chicken and Black Pepper mushrooms 

Charcoal Burger with Spicy Chicken and Black Pepper mushrooms

(recipe source: by Sonia aka Nasi Lemak Lover)

Overnight sponge dough

215g high protein flour
125g milk (cold)
2g instant yeast (1/2tsp)

Method

1.         Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12hours).

 

To make Charcoal Burger Buns

1 quantity of above overnight sponge dough (I used 3 days old sponge dough)
90g High protein flour
30g egg
1tsp instant yeast
1/2tsp salt
40g caster sugar
2tbsp milk (cold)
5g Japanese charcoal powder
45g butter

Method

1.Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.
2. Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.
3.Punch down the dough to expel air, equal divide the dough 7 portions, shape into round balls. Place dough on a baking pan. Let it proof for another 30-45mins.
4.Bake in a pre-heated oven at 170C for 15mins (fan forced).

Homemade Charcoal Burger with Spicy Chicken and Black Pepper mushrooms

(recipe source: by Sonia aka Nasi Lemak Lover)

7 homemade charcoal burger buns

green lettuce
cheese slices

To make Spicy chicken patties

2 boneless chicken thigh, remove skin, cut into 5cm x 5cm thin pieces

3/4tsp fine salt盐
White pepper白胡椒粉

Flour mixture ingredients

150g plain flour 普通面粉
1/2tsp cumin powder 小茴香粉
1/2tsp Sweet Hungarian Paprika 红甜椒粉
1tsp Cayenne Pepper ground (Extra hot) 辣椒粉
1tsp garlic salt 蒜盐

Method

 1.Marinate chicken pieces with salt and white pepper for 30mins.

 2.Mix flour mixture ingredients in a large bowl. Set aside.
 3.When ready to cook, prepare a basin of clean water and a colander.
 4.Toss chicken pieces with flour and press firmly and hard on the chicken as to let more flour stick on chicken pieces.
 5.Place floured chicken pieces in the colander, put the colander in the water and immediately lift it up, remove excess water.
 6.Place wet chicken pieces back to the flour, again toss the chicken with flour and press firmly and hard on the chicken as to let more flour stick on chicken pieces.
 7.Heat enough cooking oil in a pot over medium high heat. Once oil is hot, reduce heat to medium, then put in the floured chicken pieces, deep fry for 3-5mins. Then increase heat to High, continue to deep fry for 1-2mins or until golden brown. (** in order to have crunchy crust, chicken pieces must be fully submerged and covered by hot oil. The last 1-2mins deep fry on High heat is to remove oil and to have less oily fried chicken).
 8.After frying, place chicken on a wire rack to remove excess oil.

To cook black pepper mushrooms

200g brown button mushrooms, sliced

1 onion, sliced

1/2tbsp oyster sauce

1/2tsp sugar
1/2tsp garlic salt
1/2tsp black pepper powder
2tbsp olive oil

Method

1. Heat olive oil in a pan. Add in onion slices, sauté till aroma.
2. Add in button mushrooms, continue to stir well.
3. Add in the seasonings, and cook till water evaporated.

To assemble Charcoal Burger with Spicy Chicken and Black Pepper mushrooms

-        Slice charcoal burger into half, roast the buns on a pan till crispy.
-        Then assemble the buns with mushrooms, green lettuce, spicy chicken patty and a piece of cheese.

 

My son Desmond can become the model of promoting my charcoal burger if one day I start to sell this Charcoal burger ^_^

Kopitiam Milk Buns / Plain Milk Buns 甜牛奶面包

 

I have posted Chicken & Potatoes milk buns, chocolate milk buns and wholemeal milk buns using the same overnight sponge dough(milk) recipe. But I almost forgotten to post this basic and plain milk buns which I did much earlier than all these buns. This very soft milk buns don't need much introduction, very popular among Chinese bloggers. And this buns look so old fashioned like those served in kopitiam (local café) in the old time, serve together with kaya (coconut egg jam) and butter. 

 









 

don't need to egg wash this bun, look so basic and good!

 

from this pulling action, you can see how soft this bun is..

 

if you want to store it, then suggest to store in air-tight container to prevent buns turned dry. 



I might cut down the sugar amount of this recipe in the future, because my family said this bun tasted a bit sweet for their liking. After spread with kaya (coconut jam), become even sweeter..
Updated on 20th Aug 2013- The overnight sponge dough can be kept in the fridge for up to 7 days, you can use it whenever you feel like baking the bread.

Plain Milk Buns / Kopitiam Milk Buns 甜牛奶面包

(recipe source: adapted from Crystal, with minor changes)
*makes 9 buns

Overnight sponge dough

215g high protein flour
125g milk (cold)
2g instant yeast (1/2tsp)

Method

1.         Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12hours).

 

To prepare milk buns

1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar
45g butter (room temperature)
1tbsp milk (cold)

Method

1.Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.
2. Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.
3.Punch down the dough to expel air, equal divide the dough to 9 portions, shape into round balls. Place dough in a square pan. Let it proof for another 30-45mins.
4.Bake at pre-heated oven at 170C for 20mins.

Wholemeal Milk Loaf 全麦牛奶面包

I remembered a reader asked me whether she can make the chocolate milk bun into wholemeal bread. Yes, we can make into wholemeal bread, and the bread stay soft and moist till the next day. I am glad that my family can start to enjoy homemade wholemeal bread at home.

 

 

I made this wholemeal loaf also partly due to I want to try with a new non-stick loaf pan that I have kept for too long. But too bad, I still couldn't achieve the square shape loaf using this basic recipe. I guess I have to increase a bit of the recipe..

I have gradually reduced the sugar amount as I found the original recipe contain high sugar and taste a bit sweet to our liking. Next, I want to experiment with overnight sponge dough using water instead of milk, to see any difference in the texture.

Wholemeal Milk Loaf 全麦牛奶面包

(recipe source: modified from earlier recipe, by Sonia aka Nasi Lemak Lover)
*makes 1 loaf (size of the loaf tin : 11cmx11cm)

Overnight sponge dough

215g wholemeal flour
125g milk (cold)
2g instant yeast (1/2tsp)

Method

1.         Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12hours).

 

To prepare wholemeal loaf

1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
30g sugar
45g butter (room temperature)
2tbsp milk (cold)

Method

1.Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.

2. Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size. (Total kneading time is 20mins using KA Mixer)
3.Punch down the dough to expel air, equal divide the dough to 3 portions, shape into round balls. Use a rolling pin to roll the dough into a rectangle, roll up like a swiss roll and place seam-side down in a non-stick loaf tin (if use normal loaf tin, buttered and floured the tin). Let it proof for another 30-45mins.
4.Cover the loaf tin with the lid, bake at pre-heated oven at 190C for 30mins-45mins.