PUFF PASTRY CHICKEN FLOSS BUN

tried recipe from this book again! (: sorry if i didnt reply to your comment or leave comment. i did read your blog though. just that mth is ENDING. meaning this mth's AB need to be concluded. more busy with it.

anyways, compared to the one in the book, mine was far more inferior! baked 起酥鸡肉松面包 (Puff Pastry Chicken Floss Bun) . you should look at  小雅's version. so much prettier than mine! mine look like those CNY gold coin version :D since i got too much tangzhong left, i doubled the recipe!

the dough is extremely sticky, not easy to handle ): if i were to choose a tangzhong sweet bun recipe, i would use this for sure! texture wise, the hotdog bun's still as soft the next day but this one gets a bit harder. but if you put inside microwave or oven to heat it up, is still as nice!

seem like 1 tbsp of chicken floss filling is not enough! :D

photo taken from the book (:

steps on how to do it

起酥鸡肉松面包

A

Bread flour 210g

Low Protein flour 56g

Milk Powder 20g

Sugar 42g

Salt 1/2 tsp

Yeast 6g

B

Egg 30g

Water 85g

Tangzhong 84g

C

Unsalted Butter 22g

 

D

Puff Pastry

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 40mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 9 balls - about 60g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Wrap a tbsp of Chicken Floss Filling. Spray water on the surface. Look at picture above to see how you should do it.

8. Leave to proof for 30 mins.
9. Brush puff pastry with egg.

10. Bake at 180C for 15mins until brown.
11. Leave to cool.

 

 

LAST ENTRY FOR THE MONTH!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

HOKKAIDO MILKY TOAST (tangzhong)

tried recipe from this book. MORE to come :D

the dough is EASY to handle. as in, is not sticky. the kneading was . . . tiring though. when i was baking, i simply LOVE the fragrance!
cooked TANGZHONG. i cooked soooo MUCH of it! 200g bread flour and 1 litres of water!

can you spot the "lines" drawn on this tangzhong?

overturn the toast. i love the "stripes" from the loaf pan





my mum help me to tear the loaf. so soft and fluffy! (:

sliced using the bread slicer :D

the bread look so lovely! photo taken from the book (:

steps on how to do it (:

HOKKAIDO MILKY TOAST

A

Bread flour 540g

Sugar 86g

Salt 8g

Yeast 11g

B

Egg 86g

Dairy whipping cream 59g

Milk 54g

Milk Powder 9g

Tangzhong 184g

C

Unsalted Butter 49 40g

Method :

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 4 balls - about 265g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Look at picture above to see how you should do it.

8. Leave to proof till 80% full.
9. Brush with egg.

10. Bake at 180C for 35mins until brown.
11. Leave to cool.

ENJOY THE YUMMY TOAST (:

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

HAPPY FATHER'S DAY!

HAPPY FATHER'S DAY! (:

NON BAKE OREO DURIAN CHEESECAKE! decided to try it when i see it on wen's blog. no regret trying it. i fridge it overnight and put it into the freezer in the afternoon. it taste like ice cream. YUMMY! (: personally, i tink it can be more duriany :D

Biscuit Base

150g Digestive Biscuits (Crushed)
70g melted butter
Mix biscuit crumbs and melted butter together and press into an 8" loose bottom tin. Chill it till it hardened.

Durian Cream Cheese Filling:
350g Cream cheese
60g Caster sugar
350g Durian flesh (add in 1 tbsp of sugar and cooked over a saucepan till it heated through, set aside to cool)
350g Whipping cream (dairy)
1/2 tsp Vanilla extract
1 tbsp Gelatin
3 tbsp Water

OREO (crushed)

Method

1. Soaked gelatine with water for 5 mins, melt it over a pot of simmering hot water/microwave. Set aside.

2. Whip up the whipping cream & vanilla extract until thicken, transfer it to a bowl. Leave it in the fridge till ready to use.

3. Using the same mixing bowl to beat the cream cheese and sugar on high speed till smooth, stir in the gelatine mixture.

4. Stir in cooked durian flesh and fold in whipped cream till well mix.

5. Pour half the mixture into the biscuit base, place pieces of oreo all over. Pour the rest of the mixture on top. Chill or freeze for at least 4 hours or overnight.

 

 

my BOOK CRAZE! work hard on chinese translation! :D

sis-in-law bought this for me during her taiwan work trip (:

[top] bought at KINO 20% sale. [bottom] bought at popular 25% sale.

cousin helped me to buy pure rum when she's back from her work trip. what to do with this?

pure rum

RUM AND RAISIN! (:

well, rum and raisin cheesecake next on the list? what else with rum and raisin?

HOTDOG BUNS

i've been away for almost a week. now, i squeezed time to bake BREAD for breakfast. my helper was gone. so, from washing to kneading to cleaning, is all one woman show. i feel soooo LAZY to bake! i've been spending on baking toys and BOOKS! cannot stop buying when i see nice books. yet i always kept it in my book shelf instead of utilising it! psst, 20% KINO SALE! hurry go :D

 anyways, what's for breakfast?

HOTDOG BUNS! my nephew's favourite! topped it with mozarella cheese. normal buns? NO! the fragrance when is in the oven, was as though you walked pass some bakery shop. and the texture of the bun is sooo soft and fluffy! i guess the egg wash helps? the bun is like a bit crispy outside but super soft inside! baked 8 of it and left with 3 for breakfast! my family love it! (:

im so determined to get a good mixer! KA or Kenwood? im too lazy to knead all the time! is therapeutic the first time. subsequently, plain laziness! is my FIRST attempt on water roux method too! :D is fun!!

this is THE recipe! those who tried this will agree with me! thank you Shirley for sharing this!

is proofing

after proofing, with egg wash and cheese!

TADA! out from oven! i like the slightly burnt top :D

look at the bread! super soft!

HOTDOG BUNS

Water RouxBread Flour                 50g
Boiling water                75g

Bread Dough
Active Dry East           6gm
Bread Flour                160gm
Plain Flour                  40gm
Sugar                          50 40gm
Salt                             2gm
Water                         50gm
Egg                             1
Butter                          40 30gm

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for  2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 8 balls - about 60g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place hotdogs in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg and decorate

12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

then, i baked Coffee Kahlua Chiffon Cake last week. i dont like it at all! apparently, my family love it and asked for extra servings. NO cracked top (: the texture is really soft! (:

  

father's day is around the corner! i dont know what to bake for the day! do you? (:

Steamed Chocolate Swirl Bun

finally get my hands on this steamed chocolate swirl buns! Jane tried it too and hers is super lovely as well! yes, mine not at all nice looking . . indeed, the buns are super soft! but is a bit too plain for me. i would add fillings to it and it'll be perfect! (:

overnight fridged dough (:

before proofing.

after proofing.

roll out the dough

look at the soft and fluffy texture!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

17 hours Chocolate Banana Bread

HANDS ON BREAD! (: i want to try all the different method of bread making. today, i tried the 17 hours bread. i must say, the first part that needs you to fridge the dough, was easy. i made it yesterday night. today, when i was tearing the fridged dough into the main dough, it was FUN! the fridged dough was elastic, like making "MEE HOON KWAY" :D

anyways, the dough is really sticky! must be patient when you handle it. hop over to 茄子's blog and look at it. she made it so perfect! im sure to try the other recipe from her! i added choc chip to the dough and topped it some mashed banana. i LOVE the bread! is super FLUFFY! cannot stop at one. just nice to eat it like that, without any coffee/tea to go with it (: when im baking it, the fragrance of banana just filled the house! my slicing skills need lots of improvement!

the dough, ready for baking!

overturn the bread for cooling

top of the bread (: added mashed banana

going to slice the bread

look at the fluffy texture!

im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (:

Aspiring Bakers #8 - Bread Seduction

HELLO! (: I'm hosting the Aspiring Bakers #8 for June 2011.But if you are interested to find out what's on the previous Aspiring Bakers #7 - Chocolate Delight entries, you can refer to the link HERE which is host by Doris from Tested and Tasted. She's a great host! (:
The theme for this month is "BREAD SEDUCTION"!

Who can join?

Everyone!(if you do not have a blog, just send me a photo and recipe of your bake)

How to join?

Step 1:
You can either bake or steam bread, buns or pau. It must either be handmade (knead by hand) or bread machine which require you to start from scratch (usage of bread flour and/or yeast). Strictly no store bought or ready-made sandwiches or burgers. So, try to bake the bread that never fail to seduce your family and you (:
Step 2:
Post it on your blog between 1 June 2011 to 30 June 2011.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.
Step 3:
Please mention that you are submitting your post to Aspiring Bakers and provide a link to the announcement of the theme by the host of the month HERE.
Entries will not be accepted if the above is not included.
Step 4:
Email to thesweetylicious@hotmail.com in the following format:
Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake:
URL of your post:
Attachment of your photo in your email (one photo for each entry, preferably less than 500kb).
Please email for each and every entry. Put "Aspiring Bakers" as your email subject. You can submit more than 1 post.

Bread is something new and interesting for me. Some of the bloggers bake really awesome bread. I hope we can all learn more from you. As for beginners like me, let's try it together and not fear bread making.

NOTE:

* In conjunction with my hosting for June "Aspiring Bakers" Bread Seduction theme, there is a small giveaway of the book to one randomly chosen baker who submitted their bakes (:

LET'S HAVE FUN WITH THIS MONTH'S THEME AND LOOK FORWARD TO YOUR MANY ENTRIES! (: