Tuesday, September 30, 2014

MTR #2 - Another Tangzhong Wholemeal Bread in the Oven


This is a batch of tangzhong wholemeal breads that I did on 16 Sept, wow that was nearly 2 weeks ago! They were actually not very well done because I made 4 mistakes during baking. First of all, when rolling them up as swissrolls, I rolled one of the loaves too wide and had to place it in the tin the other way round, hence you see the difference in shaping between the two. Secondly, I was supposed to proof until 80% and cover the loaves with a lid each before sending to the oven, but because I had to bring my baby to the doctor, hence the breads were over-proofed by the time I returned and there was no way I could produce a rectangular pullman sandwich loaf. Thirdly, I was busy cooking dinner while the breads were being baked at the same time. In fact I was frying pumpkin rice on the stove and did not keep an eye on the breads in the oven, hence the crust was a little too dark. 4) I had to serve dinner quickly to my kids and so I left the breads in the bread tins after removing from the oven, (I knew I should immediately remove and let them cool on a rack), in the end the sides became soggy due to condensation :(


Anyway, I am not giving excuses for making ugly loaves. Just that  I sometimes hope I have more time to shape and bake my breads properly instead of always doing things in a hurry. =)

This recipe is very similar in texture compared to the Hokkaido Wholemeal Loaf I posted earlier except that the Hokkaido Wholemeal Loaf was done in a bread machine. In fact I made these 2 loaves a day or two before I attempted the Hokkaido Wholemeal Loaf.


So here is the recipe for this wholemeal bread using tangzhong method, adapted from Yvonne C's Bread Doctor (65°C 汤种面包,陈郁芬著).


Ingredients A
280g white bread flour
200g wholemeal bread flour (I used Pain de Campagne flour)
50g fine sugar
7g salt (slightly less than 1.5 tsp)
10g instant yeast (3 + 1/3 tsp)

Ingredients B
60g eggs (1 whole egg) at room temp
140g milk, lukewarm
120g tangzhong at room temp (see step 1)

Ingredients C
50g unsalted butter, softened at room temp, cut into pieces

Method
1. Prepare the tangzhong dough in advance (click HERE for how to prepare tangzhong dough), transfer it into a clean bowl and cover it with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. Allow the tangzhong to be cooled before using. (Note that the tangzhong dough can be chilled in the fridge for 2 - 3 days until the mixture starts to turn greyish.)


2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with jagged edges around the holes. (I used the dough function of my BM, let it run 20 min, pressed stop and start again, another 20 min, stop/start again.)

3. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 40 to 45 min or until doubled in volume.  (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on, about 30C. Instead of heating up the oven, you can also put a bowl of boiling water at the bottom.)


4. Punch Down - On a floured table top, grease your hands to punch down the dough to release air, then divide the dough into pieces of 4 x 220g each. Shape them round, cover and rest for 15 min at room temp. 




5.  Shaping and 2nd Proofing - With a floured rolling pin, roll each piece of dough into a swissroll and place 2 doughs each into a greased 450g pullman tin. You would need 2 small pullman tins. Allow to proof until 80%, then close the cover of each pullman tin, and send the 2 pullman tins to the preheated oven. Remember to grease the lid of each pullman tin! (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on, about 30C. The weight of my dough was 915g so I divided into 230g each. Note that as my loaves were over-proofed, so I did not close the lid, instead I egg-washed them on top before baking.)
 
 
  
6. Bake in a preheated oven at 180C for about 15 min or until golden brown. (The book indicated top heat 150C and bottom heat 180C for 15 min, and I placed the loaves on the lower shelf.)
For the next 2 months Oct and Nov, the theme for MTR will be "Taste of Autumn". You are welcome to submit any dishes featuring fruits and vegetables harvested in Autumn, such as apples, pears, pumpkins, zucchinnis etc. More details will follow soon, so stay tuned!
 


Saturday, September 27, 2014

Simple Nourishing Apple Chicken Soup


This is a very simple soup that appears on my lunch menu very regularly. I make it on average once a week. It is so simple and yet so nourishing. I just throw everything into a soup pot (you can use slow cooker), boil it for a while, turn down the heat and let it simmer for 1.5 to 2 hours until the chicken meat becomes so tender that it falls off the bones. There was once I even made a big pot with 4 big drumsticks and after slow-cooking the soup, I scooped up the tender chicken meat, drained off the water and used it to make CHICKEN FLOSS IN MY BREAD MACHINE. :)

So here is the recipe for my favourite apple chicken soup, which I have been wanting to blog about for months. :)

Recipe adapted from Wendy

Ingredients
2 big chicken thighs/drumsticks about 500g
2 big apples, peeled, cored and halved
1.5 litres of water
2 tbsp of goji / wolf berries
1 dried scallop
salt to taste, about 1/2 tsp


Method
1. Wash the chicken and drain off the water. Peel and remove the core of the apples and cut each apple into half.
2. Place the chicken and apples in a soup pot or slow cooker filled with 1.5 litres of water. (You may add goji berries, dried scallop, red dates, or dried longans to make the soup sweeter, it is up to you. I usually only add goji berries or dried scallop)
3. Let the soup come to a boil, then allow to simmer for 1.5 to 2 hours until the chicken meat falls off the bones.
4. If you like to eat with noodles, just throw in some japanese somen noodles towards the end, let it boil for a few minutes and it is ready to serve.


I am submitting this apple chicken soup to Little Thumbs Up (Sept - Apples) organized by Zoe of Bake for Happy Kids, Doreen of my little favourite DIY and hosted by Kit of I Lost in Austen at this post.


By the way, my second blog-hop My Treasured Recipes MTR #2 featuring dough starter breads is coming to an end at the end of September. If you wanna join, do hurry! For the next 2 months Oct and Nov, the theme will be "Taste of Autumn". You are welcome to submit any dishes featuring fruits and vegetables harvested in Autumn, such as apples, pears, pumpkins, zucchinnis etc. More details will follow soon, so stay tuned!


Friday, September 26, 2014

RCC #20 - Rice Cooker Walnut Butter Cake

I did this cake because I wanted to take a break from baking bread, I have been baking a lot of new breads for my dough starter bread blog-hop these few weeks and after a while, it gets very tiring and I suddenly have a yearning for a rice cooker cake. :)



It's been a while since I last baked a rice cooker cake. I want to give my Toshiba her well-deserved pension, but seems like she has to work longer and harder before she can retire. Doesn't this remind you of what our Singapore government always says? LOL! 

Back to this walnut butter cake recipe. I was pondering between baking a lemon cake or marble cake or a walnut cake. Then I remembered my dear friend Charmaine of Mimi Bakery House mentioning to me how much she liked this cake. So I hopped over to her blog and did my number-crunching to convert this to a rice cooker recipe. Based on gut feel, I just took 3/4 of her recipe, cos I knew that would be just nice and would take 1 hour for my 5.5 cup rice cooker. Don't ask me how I knew, I just go according to my gut feel whenever I need to convert oven-baked cakes to rice cooker cakes, and after doing 20 rice cooker cakes, my gut feel has become pretty accurate! :)



I really like this cake. It is nutty and crunchy, buttery yet not oily, all thanks to the humble rice cooker. It's hard to bake a pound cake which is not oily in the oven, but a rice cooker does this job effortlessly. This cake is extremely wicked (for my waistline), so I decided not to give it any chance of survival, and I *killed* half of it before I went to sleep. :)

Btw, did I tell you this is my 20th rice cooker cake? Shall I pop champagne to celebrate? :)


Recipe adapted from Mimi Bakery House, thank you Charmaine for this fantastic recipe!

Ingredients 
190g unsalted butter, softened at room temp
115g castor sugar
1 tsp vanilla extract/essence
3 eggs at room temp
170g cake flour (superlite flour preferred), sifted with baking powder 2 times
1.5 tsp baking powder
95g walnuts (80g chopped roughly + 15g for decoration)
3 to 5 tbsp milk at room temp

Method
1. Cream butter, sugar, vanilla essence using mixer at medium speed until light and fluffy.

2. Add eggs one at a time and mix well using mixer.

3. Add sifted flour and baking powder, mix well. (Instead of using a mixer at lowest speed, use a manual whisk to whisk very lightly and briefly in one direction till all the flours are incorporated. Do not over-mix.)

4. Add chopped walnuts, fold in briefly using a spatula. 

5. Lastly add milk and fold in briefly using a spatula. (I find the cake a little dry the next day, so instead of 3 tbsp, I would add 4 to 5 tbsp of milk the next time. You may add plain yoghurt or whipped cream instead of milk.)



6. Grease the rice cooker pot lightly with butter/oil. This is a buttery cake so actually there is no need to grease it if you are using a non-stick pot. Pour the batter into the rice cooker pot, you do not have to preheat. Use a spatula to gently smoothen the batter.

7. With the 15g walnuts set aside for deco, you can choose to chop them and sprinkle on top of batter, OR you can press the unchopped whole walnuts lightly on top of the batter like what I did.



8. Press "Cook" and allow to cook for 1 hour. Each time the rice cooker switches to "Keep Warm", just press "Cancel" and "Cook" again. I pressed "Cook" for 3x and it lasted 1 hour in my Toshiba 5.5 cup rice cooker without baking function. If you have "Bake" or "Cake" function, you can use that too.




Notes:
a) Note that cooking time varies based on brand, model, cup capacity and technology of your rice cooker, so please use your judgement accordingly and do not ask me how much time is required for your rice cooker because I am only familiar with Toshiba! You may open the rice cooker after 30 min to check the status. For rice cookers with 10 cup capacity, you are advised to increase the quantity of ingredients (maybe do 1.5x or double) and adjust the  timing accordingly, as this cake is made for a 5.5 cup capacity and is pretty small.

b) Those who have made the rice cooker banana cake, may follow the timing based on what they have experienced previously, meaning if it took 50 min for your banana cake, you can try to aim for 50 min for this cake.

c) I pounded my walnuts using mortar and pestle. The walnuts should not be pounded too fine if you want some crunch in the cake. You can also use the back of a cleaver/chopper to pound nuts in a ziploc bag.

d) This recipe is based on 3/4 of a oven-baked walnut butter cake recipe, so of course you can bake this cake in the oven, just visit the original link for more details.

e) Do not attempt to reduce the baking powder as that much of baking powder is necessary for such a heavy cake laden with nuts. It is best to use superlite flour if you can get hold of it. If not, use cake flour.


By the way, if you happen to make this cake, do let me know how it turns out for you! :)


Monday, September 22, 2014

MTR #2 - Hokkaido Wholemeal Bread (Tangzhong Method) using Pain de Campagne Flour



Hi everybody, I am sorry to have gone missing for a week! I was so busy these few weeks that I hardly had time to rest, and if there was any free time, it was spent on taking care of my 3 Do-Re-Mi kiddies aged 0 to 5, and experimenting with different bread recipes. This weekend was such a hectic weekend that I could only upload the recipe now on Monday 22 Sept even though I baked this super-soft wholemeal bread on Thursday 18 Sept. This soft and fluffy wholemeal bread was already finished by Friday, but I couldn't resist making another batch on Sunday evening (after returning from a weekend away from home), since I really like this recipe. Instead of hitting the bed, I immediately rolled up my sleeves and started making bread the minute I got home, just goes to show how much I adore this bread, hehe. :)


By the way, this wholemeal bread recipe was actually triggered by the purchase of a 5 kilo bag of Pain de Campagne Flour / Boerenbrood Bloem (French Bread Flour) which I accidently bought by mistake from the supermart, thinking that it was white bread flour. It was not expensive, only 6 euro for a 5 kilo bag of flour but then what should I do with it? Let it collect dust and weevils? It would be wasteful to throw the 5 kilo bag of flour away (just think about all the starving people in the rest of the world!), so I went searching high and low for recipes that make use of this special flour. My hubby suggested that I make the real Pain de Campagne bread (French Country Bread), but I have no idea what that is and what to expect. In the end, I decided to use one of my tried-and-tested old recipes and substitute 50% of the white bread flour for this french bread flour, so that was how this super-soft wholemeal bread came about. :)

While making this bread, I actually committed a VERY BIG mistake. It was originally intended to be made entirely in the bread machine since I could not afford the time to do shaping and baking in the oven, but due to my oversight or my exhaustion, I had put in ingredients for 1 kg loaf without realising that it would rise too high and hit the cover of the BM. Luckily I happened to walk past the BM just when there was still 40 min left, and I couldn't believe what I saw. Houston, we have a problem!!! I practically had to run to the kitchen to heat up the oven, stop the BM and quickly transfer the bread to the oven to bake further for 20 min at 180C. Thank god I managed to salvage the bread and it turned out pretty well. So now you know why the top of the bread was a little wrinkled, it was no coincidence!


So, here is the recipe. It is not a big secret, it is based on a recipe that a lot of people already know. Guess what, it is the famous tangzhong hokkaido milk loaf recipe! Yes, the recipe that can make your bread perform yoga, like the picture above, no kidding!

Recipe adapted from my hokkaido milk loaf recipe, originally from Bread Doctor by Yvonne C (65°C 汤种面包,陈郁芬著). 

You can refer to my previous post here:
http://everybodyeatswell.blogspot.be/2013/10/hokkaido-milk-loaf-tangzhong-method.html


Ingredients for two small 500g loaves or one 1 kg loaf

270g white bread flour 
270g Pain de Campagne flour (you can use wholewheat flour too)
9g milk powder or 1 tbsp (1 tbsp is about 10g)
86g caster sugar
8g salt or 1.5 tsp (1 tsp is about 5.5g)
11g instant yeast or 3.75 tsp (1 tsp is about 3 g)
86g whisked egg or 1.5 egg (1 average egg is about 60g)
59g whipping cream
54g milk
184g tangzhong dough 

49g unsalted butter, melted


Method
1. Prepare the tangzhong starter in advance and allow it to cool down before using.

2. First place the wet ingredients (egg, milk, whipping cream, tangzhong dough) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (milk powder, 50% white bread flour, 50% pain de campagne or wholewheat flour). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the unsalted butter when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with rough (not smooth) edges around the holes. In this case, it will not be able to pass the windowpane /membrane test simply because there is only 50% white bread flour.


(A) Steps for Bread Machine (specific for Primo and Tesco BM only)
1. Press the "Dough" function, let it knead for 20 min, and press stop. Do this 2 times, total 40 min. Then press the "Sweet" function (number 5), select Light Crust and 1000g, the entire cycle will take 2 hrs 55 min. If you are baking entirely in the BM, pls remember to reduce the ingredients proportionately to 80 - 90% otherwise the bread loaf will rise very high and hit the cover! You may have to stop 10 min before the end in case the crust gets too hard.


2. (This was what I did by mistake, you may or may not want to replicate this, it is up to you.) When there is just 1 hour left for the BM, check the bread loaf to make sure it is not hitting the cover yet. Preheat the oven at this time to 180C. At around 40 to 45 min, the bread loaf would have risen almost to the top, now is the time to stop the BM, take out the bread tin and transfer the bread tin to the oven to bake further at 180C for about 20 min at the bottom of the oven. I did an extra step of applying a layer of egg wash on the top. Take note that the BM bread tin is pretty tall so it must be able to fit into your oven. Mine is a 60L  built-in Ariston oven. If your oven is too small, you may wanna consider taking the dough out after proofing (at 2:00h) and dividing it into 2 small pullman loaf tins or 1 big pullman loaf tin in order to bake in the oven.


(B) Steps for Oven  = Pls refer to the hokkaido milk loaf link stated above for shaping and baking instructions.


(24 Sept 2014) - Just posted a short video (click HERE) on how I sliced this soft and fluffy wholemeal bread with a sharp serrated bread knife. 



I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to Cook-Your-Books #16 hosted by Joyce of Kitchen Flavours

And to YeastSpotting


By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured Recipes MTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. 

For the next 2 months Oct and Nov, the theme for MTR will be "Taste of Autumn". You are welcome to submit any dishes featuring fruits and vegetables harvested in Autumn, such as apples, pears, pumpkins, zucchinnis etc. More details will follow soon, so stay tuned!
 


Friday, September 12, 2014

MTR#2 - 5 Thousand Dollar Starter Dough Recipe with Mexican Topping 五千块老式面包食谱加墨西哥馅


This is a recipe that I have intended to try for so long, after seeing it floating around in the blogosphere for the past few months, but when I finally did it, I didn't realise that it was that particular recipe that I have been waiting to attempt. You know why? Because I have so many bread recipes in my computer that sometimes I am so afraid that I would attach the wrong recipe with the wrong set of photos, since I am not able to catch up with the updating of the recipes in my blog. Time to take a much-needed break, haha!

This bread recipe is called the 5K bread recipe, 5K because it took the original owner 5 thousand renminbi to buy the recipe from someone else. If you just search for 5K or 5 Thousand Dollars Starter Dough Recipe or 五千块老式面包食谱, you would find a whole bunch of search results, so that just attests to how popular this bread recipe is. I am so glad I don't have to spend 5K on a bread recipe, I just have to sit in front of my computer and browse the free recipes available on internet, thanks to all the kind sharing of bread recipes from bread-bakers worldwide.

So this is my version of the popular 5K Starter Dough 五千块老式面包食谱. I ran out of idea on how to shape it, and I seriously do not have time to do fancy shaping so I tried to give it a twist by piping my all-time-favourite mexican topping on the round-shaped buns and left it empty on the other heart-shaped buns. 

Recipe originally from 爱和自由, makes 2 loaves
中文食谱请参考 爱和自由

Ingredients

Dough Starter
210g bread flour
90g low protein flour (I used cake flour)
24g sugar
6g instant yeast (2 tsp)
240g water

Main Dough
210g bread flour 
90g low protein flour (I used cake flour)
96g sugar
24g milk powder
1.5 tsp salt
90g eggs (1 + 1/2)
50g water
70g unsalted butter (add only when rough dough is formed)

Egg wash - using the half egg left over from the main dough, add few drops of water.


Method
1. Place all ingredients of the starter dough together in a bowl, mix well with spoon, cover and allow to ferment in a warm place for 1.5 to 2 h until the dough starter resembles honey comb structure.



2. Place all ingredients of the dough starter and main dough (except butter) together in stand-mixer with dough hook or in bread machine with dough function. Knead until it becomes a rough dough that doesn't stick to the sides, then add in room-temperature butter and continue to knead until it becomes a pliable non-sticky dough that can be stretched into membrane. (I used my new BOSCH MUM5 stand-mixer and it took me 25 min of kneading. Normally I would use my bread machine to knead for at least 40 min. This dough was very very sticky, so sticky that I was not able to knead until membrane stage without tearing the edges and I had to grease my hands and flour the tabletop generously to avoid the dough sticking to my hands and the table. Note that the timing given for kneading is just a reference.)



3. Cover with greased clingwrap and let it proof in a warm place for 60 min or until doubled in volume.



4. Punch down the dough to release gas, divide into pieces of 80g each, cover and rest for 10 min.
 
5. Shape the buns and add in fillings and proof for a 2nd time for 45 to 60 min or until doubled in volume. (The weight of my dough was 1020g, divided by 80, would yield about 12-13 buns. I placed 6 in a greased 8-inch chiffon tin and another 6 in a greased 7-inch heart shaped tin. I piped mexican topping onto the buns in the chiffon tin. The mexican topping recipe can be found HERE =>http://everybodyeatswell.blogspot.be/2014/06/my-treasured-recipes-1-japanese-cream.html.)


6. Apply egg wash and bake in a preheated oven at 180C for 25 to 30 min.
 

So what is the verdict? I find this method too time-consuming and the dough too wet and sticky to handle. I have done the same type of buns with mexican topping using Alex Goh's Japanese Cream Bread recipe 2 months ago and I found it a breeze, the texture of Alex Goh's recipe was (in my humble opinion) easier and better than this recipe. If you refer to the fotos in this Japanese Cream Bread post, you can make a comparison and see for yourself. However that being said, it doesn't mean that this recipe is not good, it just means that i do not have time for this recipe. It is good, but I do not like sticky dough. :)

(The opinions expressed in this blog are solely my own opinions, I do not wish to get into a lengthy discussion over which bread recipe is better. There are thousands of bread recipes on the internet, you would have to try them out to know which suits you the best. =) ) 


I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to YeastSpotting


By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured RecipesMTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. 
 

Monday, September 8, 2014

Shanghai Cheesy Mooncakes with Nutty/Fruity Filling (上海芝士月饼~五仁馅~)





祝大家中秋节快乐, 食谱晚点才上。。。
Wishing everybody a Happy Mid-Autumn Festival. Will upload the recipe later when I am free.. :)

Sunday, September 7, 2014

台式奶香月饼 Taiwan Milky Fragrant Mooncakes

抱歉不好意思,这么丑的月饼也敢拿出来。这是我用星期四和朋友一块儿做月饼所剩下的饼皮放在冰箱过夜,星期五晚上才做的。星期四我们做了32个, 每个都美美的没有裂。放冰箱过夜的饼皮虽然有用两层保鲜膜包紧,但第二晚已经干到在包的时候就已经裂了,又不想浪费。 很伤心,因为第一批美美的月饼是在朋友家做的,没带相机所以没拍照留念,拿八粒回家吃,结果全部吃完了才想到要拍照。。。真是的。

这月饼超好吃,浓浓的奶油和奶香味,让你齿颊流香。 我放了超市买的红豆沙和自制的咸蛋黄,蛋黄太少了,下次要放多一点。

Recipe will be updated later, OK?





Tuesday, September 2, 2014

Traditional Children's (Piggy) Mooncakes (猪仔饼 / 公仔饼)






这是我人生中第一个月饼,是在做绿茶冰皮月饼的前一天完成的。虽然是很简单的猪仔饼/公仔饼,但做的时候却很紧张,因为我没有月饼模,只好用做红龟粿和饭粿用的木。我也没有做月饼用的糖浆。星期六冒雨花了1个半小时饶了比利时好几个镇的大型超市都买不到,只好做罢。穷则变,变则通,就干脆用韩国煮菜用的糖浆(Korean Cooking Syrup)博一博,没想到这样也行,高兴到我马上把晚上拍的照片立刻发上面书,嘻嘻。食谱晚点再上,是向Mimi Bakery House 学来的。。。

This is the first mooncake made in my entire life, which I did before I attempted the green tea snowskin custard mooncakes. Although this is a very simple recipe, but I was very nervous while doing these children's mooncakes, because I did not use the sugar syrup for making mooncakes, and I did not have any mooncake moulds so I had to use wooden moulds meant for ang ku kueh and png kueh. In fact, I spent 1.5 hours on Saturday afternoon braving the rain driving through a few villages to look for Golden Syrup, but to no avail. Finally I decided to use Korean Cooking Syrup, which I still have a big bottle left from the time when I made korean food. I was so happy that it actually worked and quickly uploaded the fotos (taken at night) to my FB. Now that the sun is finally out, I can take better pictures under natural light, so you can see them better. Will upload the recipe later, cos I am still chasing after mooncakes, haha.


Green Tea Snowskin Mooncakes with Custard Fillings (绿茶冰皮奶黄月饼)





This is the second batch of mooncakes in my entire life, green tea snowskin mooncakes with custard fillings. I will put up the photos first, and post the recipe later, cos I am still trying out new mooncake recipes these few days, so stay tuned! Recipe adapted from Christine's Recipes.

这是我最近做的冰皮月饼,这是我的第一次哟,可爱吗? 不好意思,先上照片,过几天才上食谱。因为我还在追风,追做月饼的风。。。

Thursday, August 28, 2014

MTR #2 - Tangzhong Hamburger Buns (汤种汉堡包)


This batch of hamburger buns was baked last week on 21 Aug. I better jot it down in case I lose my recipe notes, otherwise the fotos and the recipe will be covered with dust and never see daylight again, haha.

I baked these hamburger buns because my 2 older kiddies were nagging daddy to bring them to MacDonalds or Quick (local equivalent of Mac) for frietjes (belgian fries). As I am not a big fan of Mac or Quick, I decided to roll up my sleeves and make some tangzhong hamburger buns so that i could pair the buns up with nutritious fillings such as lettuce, tomato, ham and cheese. In this way, I can be assured that what goes into my kiddies' tummies are not junk food and at least has some nutritional value. So that was the motivation for spending a few hours just for 9 buns.

And the reward I got? Something priceless, because my son just asked me the other day when I am gonna make those soft and fluffy and "super lekker" hamburger buns :)


Recipe adapted from Bread Doctor by Yvonne C (65°C 汤种面包,陈郁芬著)

Ingredients A
30g egg (1/2 egg) at room temp
85g water, lukewarm
84g tangzhong starter at room temp (see step 1)

Ingredients B
210g bread flour 
56g low protein flour (cake flour/plain flour)
20g milk powder
42g fine sugar
2.75g or 0.5 tsp salt
6g or 2 tsp instant yeast

Ingredients C
22g unsalted butter softened at room temp (cut into pieces)


Method
1. Prepare the tangzhong dough in advance (click HERE for how to prepare tangzhong dough), transfer it into a clean bowl and cover it with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. Allow the tangzhong to be cooled before using. (Note that the tangzhong dough can be chilled in the fridge for 2 - 3 days until the mixture starts to turn greyish.)

2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with jagged edges around the holes. (I used the dough function of my BM, let it run 20 min, pressed stop and start again, another 20 min, stop/start again.)

3. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 40 to 45 min or until doubled in volume. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on, about 30C. Instead of heating up the oven, you can also put a bowl of boiling water at the bottom.)

4. Punch Down - On a floured table top, grease your hands to punch down the dough to release air, then divide the dough into pieces of 60g each. Shape them round, cover and rest for 10 to 15 min.

 
5.  2nd Proofing - Shape the buns round, pinch the dough so that one side is smooth, holding on to the pinched side, dip the bun lightly in a bowl of water and then in a layer of white sesame seeds. Let the buns rest on the pinched side with the sesame side facing up, cover with towel and proof for 40 min. (Since the weather was very cold, I left it to proof in the oven with lowest heat turned on, about 30C.)
 
  
6. Bake in a preheated oven at 180C for about 15 min or until golden brown. (The book indicated top heat 180C and bottom heat 150C for 15 min, so I placed the buns in the middle shelf.)

I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post

Also linking this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours

And to YeastSpotting.


By the way, if you are new to my blog or have not visited recently, pls be informed that I am now holding a second blog-hop My Treasured Recipes MTR #2 in Aug and Sept, featuring dough starter breads. You are welcome to join in the blog-hop from now till end September. More details to be found HERE.

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