PANDAN COCONUT BREAD

 

Pandan always goes well with coconut. This bread smells pandan and coconut and I loved it. This recipe is good to follow. I got it from a facebook group but I forgot to write down the name of this recipient or that she got the recipe from someone else too. I copy down on a piece of paper last year.

The bread is soft and I spread it with pandan kaya which give the bread more pandan taste. Pandan is screwpine leaves grown in Malaysia. I had it grown in my backyard.

I advised anyone to try this recipe if you happened to visit my blog here. If you don't have screwpine leaves or pandan, try buying the bottle of pandan paste. Perhaps you can find it in the baking ingredients shop in your country. Thank you for visiting!

INGREDIENTS:

280g bread flour

5g yeast

30g sugar

1 egg

30g condensed milk

70g coconut milk

50g concentrated pandan juice

30g unsalted butter

Egg wash:

1 egg + 1 tbsp milk

Use the bread maker and follow the bread maker instructions. Liquid first, then dry ingredients. You can use mixer with dough attachment. Mix in all ingredients to beat, then when the dough comes together, add in the butter and continue beating until it reaches window pane, about 20 minutes.

Cover the dough with cling wrap and rest the dough for 20 minutes.  

Punch the dough down to deflate.

Put on floured top. Roll flat to long shape. Roll up. Seal.

Put on pullman tin. When it reaches halfway, pre-heat the oven.

Proof 40 minutes to 1 hour. When it reached 90% of pullman bread tin. - 8' x 4", it is ready to bake. Brush with egg and milk. 

Bake in the oven 180°C for 30-40 minutes.

For easy bread making just use the bread maker to make the bread. 

CHICKEN FLOSS BUNS

 

I was searching for a chicken floss buns recipe, and this great recipe came out. Thanks to: Pork Floss Bun (yumofchina.com) for this great recipe. It saves my time making tangzhong, which is my usual bun dough recipe. When I'm not so keen, but still thinking of something to eat, a simple recipe will come handy.

I love eating chicken floss bun ever since I first bought home from the bakery shop. I have always wanted to do it at home, but my long lists of other recipes are waiting for me too. Today, I finally have the chance to do it, and also because I'm thinking of eating it today. I have had the chicken floss kept in my kitchen cabinet for about three and a half months now. In order to make this bun, I will also require mayonnaise or salad dressing for spreading on the top before rolling or tossing it with chicken floss. So. I went to the supermarket to buy, and here I am making these yummy chicken floss buns and letting everyone at home enjoy these super yummy sweet, salty buns at home.

I'm using my bread maker to do the kneading for me. You can knead with a dough mixer.

INGREDIENTS;

260 g water

1 egg, grade b

75 g caster sugar

5 g salt

350 g bread flour

150 g cake flour

25 g full cream milk

55 g butter

1 1/2 tsp instant yeast

When the machine has done kneading, take it out and let the dough proof double in size. Cover the dough with cling wrap or let it proof inside the warm oven. (not on)

Then divide the dough into 16 equal sizes. Roll each dough into balls. Place on a baking tray till double in size. 

Bake in preheated oven 180°C for 20 mins. Cool the buns on a wire rack.

Spread some mayonnaise on the top of the bun and roll the bun top with the chicken floss as shown in the video.

HAPPY BAKING!

Swirl Soft Bread With Cocoa And Cheese Filling

 

When I saw one lady from facebook group posted this type of bread, I was interested and wanted to try making it, and so here it is, but mine is not so perfect done yet. I mean the swirl and braid, or was it a braid that she made? Check it out Here

Anyway, when I saw her bread I was intrigued. I began gathering my ingredients the next few days

and started making my own bread. I still need to practice more to get the perfect braided top and swirl.

I had to roll the dough like a swissroll tightly, but as the dough was so sticky, I couldn't handle it.

Hence, my swirl is also not perfect. Perhaps I should give it another try next week. Practice makes perfect is what I believed.

Instead of chocolate chips,I changed to cheese as the filling.

Below are the recipe that I copied from her website. Please visit her site from the link given above.

Many thanks to her recipe.

Recipe:

250g bread flour

140g fresh milk

8g milk powder (optional)

1 egg

50g sugar (can reduce to 30g if too sweet)

3/4 tsp instant yeast

1/2 tsp salt

40g butter

Method:

1. Mix all ingredients except salt and butter into a stand mixer. Mix for 5-10 min till a rough dough forms.

2. Add in salt and butter and knead on slow, then high for the next 20 to 30 min. Stop frequently to turn dough and scrape down the sides. Knead till window pane.

3. After dough is just kneaded, divide into 2 parts equally.

4. Place 1 back into mixing bowl, add in Cocoa powder and 1 to 2 tsp water. Knead on low till mixed well.

5. Roll both doughs round and rest for 20 min covered.

6. After resting, roll out dough into long strip and fold 1/3 up and down as below. Rest for 10 min.

7. Roll both longer and flatter, then place chocolate dough above plain dough.

8. Continue to roll out very long, almost 2 A4 baking mats long. Keep the width the same as the Pullman tin. As you are rolling, you may dust the surfce very lightly to avoid sticking. Turn over to roll as well, to ensure both the chocolate and plain dough roll out evenly.

Add chocolate chips, but leave the last section without choc chips.

18. Swiss roll down from top. But leave a last section unrolled.

10. Use scraper or knife or pizza cutter to cut into 12 strips and twirl as shown. To get a nice design, i roll in opposite direction for each strand. I also twirl the same number of times for each strand and then arrange them very neatly so that the black and white portions are lined up.

11. Roll up fully and place into baking tin. Proof for 60 to 80 min till 80% of tin height.

12. Bake at 190 deg for 35 to 40 min. Cover with aluminum foil after 15 min if the top gets too brown. Unmould and cool on wire rack. Slice only after loaf has cooled.

Note:  After going through her website again,I figured out that it is not braided but twirled. I did a thinking that it can be braided as well. Well, I can just give it a try and update here. By the way, the cheese filling was super nice.

Japanese Milk Bread

 

This recipe was adapted from: Here

Yesterday I baked this Japanese milk bread.  If you want to know more about this bread, please visit the link given. The author of the link provided gave very details of how to make this Japanese bread.

I follow the recipe closely and made a successful soft bread and it is suitable to make sandwiches because of the loaf pan that is rectangular in size. Go get yourself a Pullman loaf pan and start making Pullman bread.

Ingredients for big Pullman tin:

440 g Bread flour - 100 %

290 g Milk - 66%

26 g sugar - 6%

9 g Salt - 2%

53 g soft Butter - 12%

13 g Sweetened Condensed Milk - 3%

4 g Yeast - 1%

Ingredients for small pullman tin:(This is suitable for my pan)

318 g Bread Flour 

210 g Milk

19 g Sugar

6 g Salt

38 g Soft Butter

10 g sweetened Condensed Milk

3 g Yeast

I use bread maker kneading. 

Using a Bread Maker

• Add milk, salt, sugar, soft butter, condensed milk,  flour to the bread maker and lastly yeast. 
• Select "dough" setting to make the dough only. Follow your own bread maker instructions.
• After the cycle is finished, take the dough out and divide it into 3 parts evenly. Covered with a damped cloth or paper towel. Bench rest for 30 minutes.
• Take one piece and use a rolling pin to flatten the dough into a 4 in x 6 in (10 cm x 15 cm) sheet. Pinch one end and fold the other end lengthwise. With the fold opening downwards, form it into a U shape and place it into one end of the bread pan.
• Repeat the same process for the second piece and place it on the other end. Do the last one and place in the middle. Make sure all the ends of the dough hit the bread pan without large gaps.
• Final proofing at  82°F / 28° C (80% humidity) until the dough rises to 80% of the pan for square shaped toast.
• Preheat the oven ahead of time to 395° F / 200° C. Cover the pan with a lid and bake for 30 minutes. 
• Shake the pan 1-2 times and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.

Wool Roll Bread

     

Wool Roll Bread recipe below is by Apron from youtube.I've also used other bread dough recipe to

make and the one I used the most is the Roti Sisir dough recipe which is only one proofing. I think 

it is the easiest to follow.                      

When kneading dough bread,I liked to use the bread maker. Easy task for me.

INGREDIENTS;

80 ml lukewarm milk

1 tsp instant yeast

300 g bread flour

1 tsp sea salt

30 g sugar

1 whole egg-55 g +

100 ml whipping cream

My bread maker start with liquid first then dry ingredients.

Pan sixe 20 x 7 cm

Bake at 170°C for 20 mins.  

ROTI SISIR  WITH BUTTER FILLING

ROTI SISIR CHOCOLATE WITH BUTTER FILLING

ROTI SISIR RECIPE; I skip out the egg for the chocolate bread.

260g Bread Flour

3/4 tsp Instant Dry Yeast

180g milk or egg plus milk add up to 180 g

30g Caster Sugar (35 g for chocolate bread)

A Pinch Of Salt


30g Butter

ROTI SISIR WITH WHIPPING CREAM

Although I did not want to make my roti sisir so junk with egg yolks and whipping cream,but I have a leftover whipping cream that need to be cleared as soon as possible.I saw on facebook trending that many have been posting their roti sisir that consist of whipping cream,but my recipe have none of this,so this time for the sake of my whipping cream that has already been opened,I made my roti sisir
with whipping cream.I skipped the milk because there are no milk at home.Sugar has been less
from 60g to 40g.That is enough sweet to me.

Recipe was recommended by Cynderella Bakes from Our Journey In Baking And Cooking For Our Family facebook group.


INGREDIENTS;

300g Bread Flour
40g Sugar
1tsp Instant Yeast
2 Yolks + 4og Whipping Cream + Milk (215g)
10g Milk Powder (I Skip)
1/4 tsp Salt

MY METHOD IS USING THE BREAD MAKER TO KNEAD.LIQUID COMES FIRST,THEN SOLID.
AFTER KNEADING DONE,I DIVIDE TO 15 BALLS BUT MY PAN CAN ONLY HOLD UP TO 11 PIECES.THE 4 PIECES I SHAPE INTO FLOWERS WITH CHOCOLATE FILLING.

I DO NOT HAVE A ROTI SISIR PAN,BUT USED THE ORDINARY PAN INSTEAD.

PULL APART CHEESE BREAD/ROTI SISIR CHEESE

I love this pull apart bread.This is the kind of bread that you don't have to use a knife to cut it.You can just pull it apart slices by slices.Made famous on Youtube by the Indonesian,I have followed many
countless times since I watched it on Youtube.I adjusted a bit of their recipe.Recently,I topped my bread with cheddar cheese.I must say it adds to the tastiness of the soft bread.Sometimes,I would use the recipe to make into buns or make a whole loaf.Sometimes I would leave out the egg and milk,but
replace with just water instead.

INGREDIENTS;

200g Bread Flour

 50g Cake Flour

3/4 tsp Instant Dry Yeast

180g-(Egg plus Water)(original is egg plus milk)

35g Caster Sugar

A Pinch Of Salt


30g Butter


METHOD;

1.  Grease a loaf pan with butter.

2.  Mix all ingredients except butter until silky elastic.

3.  Add in butter and continue kneading till window pane stage.

4.  Divide to 10 small balls.Roll each ball to oval shape.Fold it into half.Brush with butter on one       side.Put into a greased loaf pan.Continue doing the same for the rest of the balls-rolling to oval shape,fold into half and brush with butter on one side.Line one piece after the other.

5.  Cover with a cloth.Let it to proof for at least 45 minutes or until double in size.

6.  Bake it in the pre-heated oven 170°C for 45-50 minutes.Baking time and temperature will depend
     on your own oven.After baking is done,brush the top with butter to make it shining.


NOTE; IF ADDING CHEESE ON TOP,BRUSH THE TOP WITH SOME MILK AND BUTTER
FIRST,THEN SPRINKLE THE CHEESE.

Picture below ⤵ is the plain Roti Sisir

Maybe I should have divide into 6 rolls so that it will look thinner and not fatter.

Green Tea Coconut Bread

I got leftover green tea powder and some coconut milk,so I decided to make a combination of green tea and coconut bread.

When warming milk,you can also warm inside the microwave or double-boiler.

Coconut Dough:

Ingredients:

150g coconut milk

20g condensed milk

20g butter

25g beaten egg

30g sugar

225g bread flour

25g cake flour

3/4 tsp instant dry yeast


Method:

Warm 150g coconut milk,20g condensed milk and 20g butter in the rice cooker for 10 mins.Then add 25g

beaten egg,30g sugar,225g bread flour and 25g cake flour.

Dig a small hole,pour in 3/4 tsp instant yeast.

Knead the dough well.

Cover and let  dough rest while preparing  the green tea dough.

Green Tea Dough:

135g water

20g condensed milk

20g butter

22g beaten egg

30g sugar

220g bread flour

25g cake flour

3/4 tsp instant dry yeast

4g green tea powder

Use the same method as the coconut dough.Just add in the green tea powder to make it green.

Warm 135g water,20g condensed milk and 20g butter inside the rice cooker for 10 minutes.Then add in 22g beaten egg,30g sugar,220g bread flour and 25g cake flour.

Dig a small hole and add in 3/4 tsp instant yeast.

Knead well.Cover and let rest for 20 mins.

Sprinkle some flour on the clean table.Take the coconut dough out and roll into rectangular shape.Then the green tea dough roll out to the same length as the coconut dough and put on top of the coconut dough.Roll up and put inside the bread pan without the blade.Press lightly with your hand so that the dough fit the size of the pan.Proof for 40 mins until it has risen or double in size.
Brush with egg yolk.(optional)
Press "Bake" function and bake for 40 minutes.

After baked,cool on a wire rack.

And so this is how I made my coconut and green tea bread.I'm so happy that I didn't waste away my coconut milk and green tea powder.

No Knead Hokkaido Milk Bread

Today,I want to make bread with no kneading required.I search and type,"No knead bread",then I found this recipe by a website called "Sprinkle With salt"http://www.sprinklewithsalt.com/2016/01/24/no-knead-hokkaido-milk-bread/

This bread proved to be soft and fluffy.I baked the bread inside the bread maker.I was lazy to divide into three as called by the recipe.I put the whole dough inside the bread maker and wait for it to rise then press "bake" until it is done.

Below is the recipe:

No Knead Hokkaido Milk Bread:

Tangzhong recipe:

1/4 cup flour

3/4 cup milk

Bread recipe:

1/2 cup warm milk

1/4 cup sweetened condensed milk

2 tsp yeast

2 tbsp sugar

1 tsp salt

2 1/4 cup flour

1/4 cup butter, melted

1 egg

Tangzhong

Method:

In a saucepan, mix the ingredients for the tangzhong over medium heat until the mixture is at a pudding-like consistency, stirring constantly. Take off the stove and whisk periodically until cooled. Alternatively, you may put it in a bowl, place plastic wrap over it, and stick it in the refrigerator.

For the bread, combine the milk, sweetened condensed milk, and yeast together. Whisk until the yeast dissolves.

Mix in the rest of the ingredients,plus the tangzhong. Cover and place in the refrigerator for 12-24 hours.

After 14 hours,I placed the dough into the bread maker and let it to rise high.Then I choose "bake"setting for 40 minutes until baked.
.

Immediately,I take it out to let it cooled down before slicing.

Pumpkin Loaf with Tangzhong

I've been following Christines's Recipes for a while now.One of the recipe that I've copy through her post is Tangzhong Pumpkin loaf.You can follow her step by step
recipe here:http://en.christinesrecipes.com/2013/11/tangzhong-pumpkin-loaf.html .I think she made it so beautiful.So very eye catching indeed.

I hope you don't mind I shared your recipe here.If you do not wish me to,please tell me so that I can take it down.

Ingredients:

120 gm tangzhong

100 gm pumpkin puree

50 gm whisked egg

110 ml milk

40 gm honey

12 gm milk power

½ tsp salt

350 gm bread flour

2 tsp instant dried yeast

25 gm butter, melted

pumpkin seeds, optional, for garnish

Method:

1. Add all ingredients (except butter) into a breadmaker, the wet ingredients first, then followed by the dry ingredients: tangzhong, pumpkin puree, egg, milk, honey, milk powder, salt, flour and yeast. (Note: I used to make a small well in the flour, then add the yeast into it.)

2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter. Knead until the dough passes the window-pane test.

3. After kneading is finished, let the dough complete the 1st round of proofing in the machine, about 40 minutes, until it doubled in size.

4.  Transfer the dough onto a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let it rest for 15 minutes at room temperature.

5. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tin. Complete the 2nd round of proofing, until it doubled in size.

6. Brush whisked egg on surface. Sprinkle pumpkin seeds on top. Bake in a pre-heated 180°C (356°F) oven for 30 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely

Mine turned out soft and fluffy as well although not as beautiful as Christine's one.Actually,it is yellow in colour,but the look of the pictures don't tell it all.Poor camera.

Banana Bread Machine

I've been making banana bread for four days?That's four times!.

This may sound crazy but it's true,it's me, who do not want the bananas to go to waste.Four days ago,as I was strolling in the night market,usually on Thursday and Friday,I saw three bunch of bananas that were priced at a very low price.I bought it home but there was no way we could finish it all.Banana as we all know cannot last very long.Before it turns black why not make it into a banana bread or banana cake?

So,this explained why I keep on making banana bread.At first,I started off making a smaller one,then  a much bigger and moist one.The moist one is almost the same like the banana cake.

 At first I used the bread maker to do the mixing,but I noticed that the bread maker didn't do the mixing well.Patches of flour were seen at the bottom of the bread.For the rest of the bread making,I mixed the ingredients  in a separate bowl first,then transfer the batter into the bread maker and choose the bake setting.If you were to throw everything into the bread maker,make sure to use a spatula to mix it well so that no flour can be seen on the bread after you lift it up from the pan.



INGREDIENTS:

Small Loaf

2 large eggs
1/3 cup corn oil
1/8 cup milk
2 bananas,mashed
1-1/3 cups bread flour
2/3 cup sugar
1-1/4 tsps. baking powder
1/2 tsp baking soda
1/2 tsp salt

METHOD:

Mix everything together in a mixing bowl until smooth.Using a spatula,scrape the batter into the pan of the bread maker.Choose the "Bake" setting and bake for 40 minutes.

Big Loaf

4 large eggs
2/3 cup corn oil
1/2 cup milk
6 ripe bananas(cos I wanted more bananas)
1-1/2 tbsps. of instant coffee
2-2/3 cups bread flour
1-1/3 cup sugar
2-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

Use the same method as above.Bake for 55-60 minutes.