Pork Floss Bun

Beside the coffee bun, i have spare some of the dough to convert into olong shape and after baked. I apply some mayonnise with topping of pork floss, this is my son's favourite.

I used Florence's Tang Zhong method to made the dough, i like it so much as its keep the bread texture very spongy and soft even the next day.

Coffee bun

This evening, i have made again this bread as my family member like it so much, especially when you eat it out from the oven, the aroma smell of the coffee is very good as i have added some khuala liquor.

Steamed pau

The top right picture was the bun just roll and waiting to raise for another 30 min before steamed.

This is the first time to make the steamed pau, the confident is coming from after i have made a few try on the breading making.

After all, i find the this recipe is a bit wet and it keeps sticking on my both hand even though i have put on the glove. Think next time i will try on other recipe with the starter dough.

Ingredient:

400g pau flour

50g caster sugar

4g of yeast

4g of double baking powder

20g vegetable oil

180g of water

30g of tang zhong (This is optional, it was not in the recipe, i have added in)

Method.

1. Mix all the dry ingredent using cake mixer and gradually add in the water and beat for 10-15 mins till the dough is elastic and smooth.

2. Cover with cling flim to raise for 1 hour

3. Pounch out the air and split to 40g of skin and wrap with 20g of red bean paste or yam paste.

4. After shaping the bun, raise for another 20-30 min and steam for 10-12mins.

Doughnut

This afternoon, we received a call from an customer that she had order 150pc of ang ku kueh yesterday. feed back that our homemade kueh is very nice. and her son whom working in NUS wanted to give some to the colleague and has order some more. i have rushed out the 80pcs of additional ang ku kueh. I decided to make this dougnut.

The process is quite fast, although my hand free does not make my doughnut got a professional look, but it taste soft and nice. Guess, i will go and get a doughnut cutter these few days.

The ingredient:

400g bread flour

100g cake flour

10g yeast

80g sugar

10g salt

20g milk powder

1 egg

250g cold water

Method:

1. Mix all the dry ingredient in the mixing bowl and slowly add in the cold water and mix for 10-15mins till we get the dough that is ready.

2. Rest the dough for 1 hr and release the air and rest for another 10 mins before we start to make into 60g ball, let the ball rest for another 30 mins

3. fry in medium fire and the fring process is very fast. take about 1-2mins per pce.

4. Coat with icing sugar, best to serve hot.

Classic Brownies

This evening, i have make this brownies. The recipes were taken from honey bees whom did this last few weeks. I will re-type out the recipe when time permitted.

Tang Zhong Pork Floss bun

On 06.04.10, i was on second day of medical leave. At night, i have made again the tang zhong pork floss bun and put it in the chiffon pan. It was nicely done and of course the texture is wonderful. When the bun was just out of my oven, my girl come in and wanted to take the picture together. The recipe is the same as previous.