CHOCOLATE WASSANT

Yesterday, i had made some chocolate wassant using recipe from DO WHAT I LIKE AND CREATVIE CULINARY partially.

The end result was still good as picture shown.

I realised that under Florence's blog - Do What I like she had actually put up a picture to demonstrate how to roll the dough with chocolate paste, very detail step which let me go more easily to handle the rolling and cutting of dough processes.

My son loves this so much.

My next target is to make macaroon on next week as requested by my girl whom last week tasted a piece and like it so much. I already got all the ingredients and macaroon molding on hand, but i still need to do some read up of other sucess blogger before i hand on.

Soft Doughnut by Valerie's Recipe on 26.05.13

On Wed morning 23.05.13, i had attened the aforesaid by Valerie workshop held at Cairnhill CC. And this Sunday, i am eager to try it out. Verdict shows that my family all thumb up that this is a good recipe as it yield a very soft doughnut.

Cranberry Cream Cheese Bun - 28/12/2012

I am very delighted to have this receipe from sil whom her friends has attended valerie's workshop. But, i had using my own tang zhong method and based on valeries' receipe for the filling and i did not make it as flat outlook as i have decided to do the bun in a cupcake form. But, the taste of cream cheese filling is nice. Some are plain bun with filling of salted butter and pork floss as topping.

Ingredient:
100 gm of tang zhong
75gm dried cranberries
1 receipe of cream cheese filling

1. Add enough water to cranberries to cover and leave aside for 1/2 hr
2. Drain water from cranberries and squeeze dry
3. Follow instruction for making the bread dough for sweet soft buns. At step 4, when the dough is about to leave the bowl, add in cranberries and knead until the dough and cranberries are combined and the dough leaves the bowl
4. Lightly oil a clean mixing bowl, place dough in it, cover bowl with cling wrap and proof for 20 mins.
5. Divide into 40 gm portions, shape round and proof, loosely covered for 10 mins
6. Roll each piece of dough out with a rolling pin, then pipe a generous amount of cream cheese filling in the center and wrap up
7. Place the buns well apart on a non-stick (dark) cookie tray and place another non-stick (dark) cookie tray on the buns
8. Leave aside to prove for 1 hr
9. Bake in a preheated oven at 210C (top and bottom heat) for 12 mins
10. Remove the buns from trays and leave to cool on a rack
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Cream cheese filling:
200gm cream cheese
55gm Icing sugar
18gm Milk
3/4 tsp Pure vanilla extract

1. Cream the cheese, icing sugar and vanilla extract (slow speed) until smooth
2. Add milk (medium speed) and mix until very light and creamy
3. Fill into piping bag and refrigerate until needed.

Tang Zhong Doughnut - 26.12.2012

I love to make bread by adding some Tang zhong which will make the bread more moist and remain tender the next day. This Tang Zhong dough ought to be prepared a day ahead. And it last for a week if we store in the freezer.

Preparation of the Tang Zhong Dough:
50g bread flour
250 ml of water

We stir well the two items in a small saucepan, and cook under low fire and keep stirring till see some bubble or it became a starch (Guess the process is about 4 to 5 mins). Keep aside to cool and wrap it with plastic and store in the freezer for overnight. At least 10 hr and above.

Again, this round i am adapting Vanilla Lady's Soft and Fluffy Doughnut receipe which i had use it previously. By using the portion of Tang Zhong of 80ml, i cut down the water slightly.

After frying, i melt some cooking chocolate in bouble boiler method and coat on the top of the doughnut.

Mexican Bun

On 07.12.10 tuesday evening, i have adapted Aunty Yochana recipe to make this coffee bun again. As this is one of my niece- Yi Lin's favourite.

Tang Zhong bun

Last night, i have used Tang Zhong method to make some buns straight from work. I ended baking at 10.30 pm. They have filling of mayonnise with pork floss, valrohna chocolate pearl with salted butter and the green teas with red bean.

My children and niece have waited for the bread to be ready and all three of them eaten 2 pcs before they turn in.

The pastry recipe were adapted from "DO WHAT I LIKE" florence as hers is easy to follow.

Ingredient:

50g of bread flour mix with 250ml of water and cook under low fire and keep stirring till u see some bubble. Keep aside to cool for use later

250g bread flour

25g sugar

1 tbsp of milk powder

4g salt

5g of yeast

105ml of water

25g butter
80g tang zhong

Method:

1. Mix the above ingredient ino mixing bowl except butter for 10 mins

2. Add in butter when the dough is almost 80% done

3. Cover with a cling film and let it raise for double

4. Punch in to let go the air and rest for a further 10 mins

5. Weigh 60g of dough and use rolling pin to roll out and add in the filling and put in to the baking tin. Let it raise to double size and baked for 20mins at 180-190deg

Custard cream bun

After making the chocolate spiral bread, the school actually give another demo on mount fuji bread but i find it to tedious to make the cap on thousand layer cover on the bun. Thus, i have modify to this simple buns.

Ingredient of custard filling:

100g instand custard powder

200g water

Method:

1. Mix all the ingredient together, and keep in the fridge for use later

Bread dough:

250g Bread flour

50g Sugar

5g Yeast

3g Bread Improver

10g Milk powder

3g Fine salt

28g egg

95g Water (Cold)

25g small ice cube

25g Butter

Method:

1. Mix all the indgredient togerther, except the butter and salt. Knead from low to medium speed, add in butter last and knead till well developed.

2. Rest the dough for 15 mins and scale to 50g and wrap in 10g of custard cream in the filling and rest for an hour.

3. Brush with egg glaze and top with some almond nibs and bake for 15mins at 200deg

Chocolate Spiral Bread

i have attended Judy's of Creative Culinaire Bread demo on 28.07.10 on this bread but i only give a try on yesterday 05.09.10 Sunday evening as am quite tied up for the past few weeks.

This is also an request from my son after he tasted school's demo piece and like it so much.

I guess i should have double the recipe of the bread dough so as to cover the chocolate filling completely, will do it agin next time. Last night, i only made 250g of bread dough and i find my chocolate portion is too big.

Ingredient of chocolate filling:
100g instant custard powder
100g Water
150g 55% chocolate (melted by double boil)

Method:
1. Mix all the ingredients together
2. Cover with plastic and roll into a square, 1 cm thickness and put in chiller for overnight.
Thaw for 20min before use.

Bread dough:
250g bread flour
50g sugar
5g yeast
3g bread improver
10g milk powder
3g fine salt
28g egg
25g small ice cube
25g butter

1. Mix all the ingredient together, except the butter and salt add last. Knead under low speed to mix well and increase to speed 3-4, till well developed.
2. Roll the bread dough out into a square, incorporated the chocolate filling and make 1 double and 1 single fold.
3. Rest in the fridge for 15mins.
4. Roll the dough out into 30cm by 17cm, then cut into strips of 1.5cm. shape, proof for 1 hr and glaze with eggws and bake for 15min - 200deg.

Bread Demo class at Creative Culinary 28 Jul 2010

Times flies, it has been two year back i last join Judy koh's demo class. She is very informative and will give a lot of baking tips. This round, she got his team member to do the demo and she do the translation in English.

After viewing these two kind of bread, both need double fold and follow by single fold to make the thousand layer effect. This is very tough for us as i saw the chef is using the big rounded roller to do the job and is tiring. But, i will give a try when i got the ingredient at home.

The mount fuji has custard cream as filling and top with the thousand layer and bake at 200c for 10-12mins and spray with snow icing. This is cripsy on top and soft at below pastry. Nice

For the Chocolate sprial bread, this will be the item i might try out as my son's favourite is chocolate. This is nice.

This is also the first lesson attended for bread. Learnt how to catch the timing and control of yeast as this is vital for the successful bread. Very fruitful after the lesson.

Cinnamon Roll & mini buns

On 05.07.10 evening, i have made some cinnamon roll and mini bun using Thang Zhong method. The water roux portion i have did it one day in advance and keep in the chiller for use.

I adapted Florence's receipe to make this buns.

Ingredient:

500g bread flour

160g Thang Zhong

50g caster sugar

50g butter

8g salt

10g yeast

210g warm water

Method:

1. Mix all the ingredient in the mixing bowl and beat till a non sticky dough.

2. Let the dough rest for an hour

3. Split to small portion 30g each and add in the filling as per our liking.

4. l put my dough in a muffin pan and let it raise for another one hour before i sent into oven to bake for 15mins at 190c

Soft and fluffy doughnut

On 04.07.10 evening, i have using lady Vanilla - Ms Anita recipe to make the deep fried doughnut, this is easy to made item and my little niece Yi lin has took 4pcs at one go. She told me at night time and said that this one taste yummy while warm. I am so happy that she has enjoyed the doughnut so well. Compared to first two times i did, is i will wait for the dough to raise for 1 hour and make the cutting which i find that my shape of dougnut is a bit odd. This round i use this method which cut it first and let it raise, it has make things easier.

Ingredient:

750 g of plain flour

16.5g of Instant yeast

37.5g of margarin

70g of shortening

60g of caster sugar

1 small egg

22.5g of milk powder

7.5g of salt

7.5g of bread improver

3.75g of baking powder

375g of tap water

half tablespoon of ovalette

Method:

1. Mix all ingredients except the shortening and margarine into a mixing bowl and knead till a sticky dough is form, add in the shortening and margarin and continue kneading till a smooth non stick dough is form.

2. Take the dough out and rest for 5 minutes.

3. Roll the dough out on a floured surace into 1.5cm thickness and cut with a doughnut cutter

4. Place doughnuts ina floured baking tray and lightly sprinkle some flour on top and let it prove for 1 and a half hour or till double in sizes.

5. Fried doughnuts in low fire till light golden color and coat with caster sugar.

6. Serve warm or cool.

I have reserved 5 pieces to coat with white chocolate and green tea powder. True, the mixture is well blended as the sweetness is just nice and is fragrance.

Verdict: this recipe is a sure keeper for future reference.

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.

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.

Tang Zhong 65C Assorted Bun

This round i have adapt Florence's Tang Zhong 65C method to make this wonderful assorted bun, the filling were red bean, pork floss, choc chip and coffee bun etc. The bun is really soft even till next day.

My childred all love it and have request me to make some more especially for the coffee bun. Finally i have make it to frosted the coffee butter cream nicely on top and it spread very nicely after baked. Unfortunately, my camera's battery was low and could not snap it.

Method of making 65c Tang Zhong:

mix well 250ml water with 50g of bread flour in a small saucepan, cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disapear, you will see streatks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65c tang zhong.

Ingredients:

250g bread four

1 tbsp skim milk powder

80g Tang zhong

105ml warm water

4g salt

25g sugar

5g dry yeast

25g butter

Methods:

1. Dump all ingredients into the bread machine and start the dough cycle.

2. Once the dough cycle is completed which is 80 minutes for my bread machine, remove dough and punch out the air from it. Rest the dough for 15 minutes.

3. Divide dough into 60gram each.

4. We rolled up the dough and seal with the desired filling and prove for about 75 minutes as the room temperature.

5. bake at 175-180C for about 15 minutes

Pai Pau

Tonight, i am using Florence's recipe to make the bread as i seen a lot of good comments of this pai pau, is indeed very soft.

assorted buns

On Tuesday 13.10.09, in the office i already projected that i wanted to make the assorted bun. i do it around 7pm to knead the dough and i finished it all at 10.15pm. My husband has took 2 pcs when it was just out of the oven. Really, it is the best to consume the bread while it is still warm, especially soft and fragance.

The skin ingredient: 500 bread flour, 30g milk powder, 200ml milk, 1 tsp salt, 50g of sugar, 10g instant yeast, 70g butter

Filling one: Pork floss 80g, butter 40g, mayonnise 40g

Filling two: Raisin 50g, butter 30g

Filling three: mayonnise and chocolate chip

Filling four: Mayonnise and hot dog

Method:

- Mix all ingredient except butter into kenwood mixer bowl and start to knead at lowest speed for 5 mins.

- add in 70g of butter and continue to knead for 10 min at medium speed.

- cover the dough and to rest for 1 hr

- Pounch down the air and spilt into 60gm each

- roll up the small dough and seal with your filling tidy.

- To let it rest for another 45mins before bake at 175c for 10-12min

- i brush with milk and till golden brown, take out to brush with butter on top, the bread has a shining surface.