Aspiring Bakers #8 : Bread Seduction (June 2011)


Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Friday, April 8, 2011


after talking so long about baking bread, i baked mine. not the first attempt though. before i started blogging, i baked this bread after seeing bee bee's post. that was my FIRST attempt. i must say, it taste really great but a lot of effort for first timer like me who know nuts about it. being lazy, i did not bake bread anymore till now.

is my attempt on coffee bun after being tempted by crustabake's post. her's is so extremely lovely! you should look at her bakes, is super tempting esp those choc! (: anyways, i adapted the recipe from her and aunty yo. baked this for my family and they had it for breakfast. is super yummy! even non coffee lover like my mum love this bun. what do you think? (:

look like some UFO (:

the bread is extremely soft and fluffy even till the next day
Bread Dough
500 gm. Bread flour
30 gm. Milk Powder
11 gm. Instant Yeast
50 gm. Sugar
2 eggs
220 ml. water
70 60 gm. unsalted butter
1 tsp. salt
Chocolate Filling

20 gr Cocoa Powder
30 gr Milk Powder
100 70 gr Icing Sugar
100 80 gr Margarine unsalted butter
1/2 tsp Vanilla essence

Mix all ingredients together till well combined.


70 50 gm. Butter
100 70 gm. icing sugar
1 Tbsp. Instant Coffee dissolved in 1 Tbsp. Hot Water
1 beaten egg
85 gm. Plain flour
20 gm. Milk Powder
1 tsp. coffee Paste


(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine (i use my hand as my mixer is not those heavy duty type) and beat for about 10 mins till a dough is formed.
(2) Add in Butter and continue kneading till a smooth pliable dough is formed.
(3) Roll into a ball , cover and rest for 1 hour.

(4) For topping: Stir the butter and icing sugar till creamy. Gradually pour in beaten egg and stir till smooth. Pour in the rest of the ingredients and stir till smooth. Fill into a piping bag.
(5) Weigh and scale the proved dough into 60 gm. each. Roll into balls and let it rest for 10 mins.
(6) Wrap dough with the chilled butter and seal the ends tightly because the butter will cause it to split open during proving.
(7) Prove for 45 mins. till doubled in size.
(8) Pipe topping on top of each buns in a coiling motion.
(9) Bake at 180C for about 12 mins. till buns are crispy on top.
(10) Cool on cooling rack.