Pandan Buns by Norazlina Shukor

 

 

 

Recipe: 

 Made 35 buns
(Using breadmaker Kenwood BM260 to knead and proof the dough)

Starter dough:
250g bread flour
2g (1/2 tsp) yeast
170ml water (room temp)

Main dough:
40ml pandan water (boil water with 5 pandan leaves for 5 mins & let it cool. Need to boil more so that u can get 40ml for the dough)
25g coconut milk (pkt one)
3 egg yolks
100g sugar
1 tsp salt
25g milk powder
170g bread flour
2 drops of green colouring (I subs with 1/2 tsp pandan paste)
75g unsalted butter
4g (1 tsp) yeast

Topping:
Evaporated milk
sesame seeds 

Method

 1. Starter dough : Mix bread flour, yeast and water until well combined. Leave it to rest for an hr (or until double in size).
2. In bread maker, put in pandan water, coconut milk, pandan paste, yolks, sugar, salt, bread flour, yeast. Let machine knead for 2 mins (until the ingredients are well combined) add the starter dough in small pieces. Let machine knead for another 2 mins then add butter. Let machine does the kneading and proofing job for 1.5hrs.
3. At the end of the program , divide the dough into 25g each. Flour your hands and shape them into a ball and place them 2-3cm apart on a baking pan. Make sure u grease the pan otherwise it will stick to your pan and u will tear the buns trying to pull it out.
4. Leave to rise in a warm place for an hour.
5. Apply milk-wash, sprinkle sesame seeds and bake for 18-20 min @ 170c until risen and golden.
6. Allow to cool for a few minutes before serving

Hot Cross Buns using Breadmaker by Vanessa Heng

 

 

Hot cross buns - Bread machine

Recipe adapted from hamlyn. All color cookbook. 200 bread recipes by Joanna Farrow

 

Dough
1egg
275 ml milk
40g unsalted butter, softened (add at start of 2nd kneading cycle)
1/2 tsp salt
2 tsp ground mixed spice
500 g bread flour
3 tbsp light muscovado sugar
1 &1/2 tsp yeast
100 g raisins

To finish.
50g plain flour
4tbsp milk
2 tbsp caster sugar

 

Method

1)In bread plan, add dough ingredients except butter & raisins.

2) select dough program, add butter at the start of second kneading cycle, add raisins when dough is formed ( or when machine beeps)

3) at the end of program, divide dough into 12 - 16 pcs.shape each into a ball n place them 5cm apart in baking tray ( I used 13 x 9 inch for 16 rolls). Leave to rise in a warm place for 45 mins.

4) make the crosses - beat 4-5 tbsp water into 50g flour to make a paste. Pipe crosses on buns.

5) bake in preheated oven 220 deg cel for 13- 15 min till risen n golden.

6) Heat milk n sugar in a pan until sugar dissolves. Bring to boil n brush over buns once they are out of the oven.

Voila. It's done. Enjoy

 

 

Wholemeal Loaf using 24h Liquid Dough Starter Method by Meng Choo Tan

Wholemeal Loaf using 24h Liquid Dough Starter Method by Meng Choo Tan


Put the following ingredients in the order and mix them well.
Leave them in a warm environment for 1-4hr or overnight in the fridge for a slower fermentation rate. Max is 48hr.
You should see plenty of activity on the starter. It double in size and plenty of holes.

Dough Starter:
Cold Whipping Cream 75gm ( You can replace it with milk for lesser fat content)
Hot Water 120gm
Cold Water 40gm
Yeast 3gm
Wholemeal Flour 140gm

When the starter is ready for use, add the rest of the dry ingredients together except salt.
Gradually add salt while kneading the dough.
Add butter and knead it in when dough is formed.

Main Dough:
Sugar 35gm
Bread Flour 210gm
Yeast 2.5gm
Butter 30gm
Salt 7gm

Method
Proof for abt 30-45mins ( first proof)  then "punch" or double fold it in and shape it in loaf pan.
Proof for the next 30-45mins ( second proof)
Bake at 175deg at 30mins lowest rack and then lower to 160deg for 10mins with a pan on top rack to cover heating element from burning the bread.

Otherwise if u like assorted breads, start dividing into individual dough balls by size.
Use those dough and shape them with anything u like.

Proof until double in size. Baking time for the breads @175deg are:
40gm ~ 12/13mins
55gm ~ 15/16mins 

Danish Yoghurt Loaf by Cheryl Lai

Danish Yoghurt Loaf by Cheryl Lai

Recipe Link

http://bakingtaitai.blogspot.sg/2014/03/danish-yogurt-breadmaker-loaf-with-red.html