Archive for the 'Baked' Category


Chiffon Cakes Recipes

June 18th, 2013.

Categories: All, Baked, Dessert

My children used to like eating pandan chiffon cakes a lot. But due to the fear of the artificial flavoring, coloring and preservatives, DH has banned us from buying it. I then decided to bake it myself. Procrastinated for a while (need tube pan), I finally bought the pan and started my experiments.

I am actually quite picky, wanting my chiffon to meet a number of criteria, i.e. no large holes (bubbles), soft and fluffy texture, moist (hate those that would choke me), and have great flavor. Trust me, I choked on a piece before, and my throat was too dry that immediately hiccup right after swallowing it. >_<

As I have been baking for a while, my confidence was high when I first attempting this chiffon cake. But my confidence was deflated as I started to experience failures, again and again. My cakes either sunk or dropped out of the pan, and even damaged my pan when it dropped off. You may read my failure story here. I have been reading so much, trying to find out how to overcome these problems…

Finally, after so many failures, I nearly gave up, but Aiyu encouraged me to try another recipe. It works! Then another one, also works! So I know now, I have been faithfully (or stubbornly?) following that recipe that would not work! Not only it wasted my time and cost, it also deflated my confidence, and my children’s confidence in my cakes. :( Now, even a nice and successful/ perfect chiffon they won’t wanna give it a try. Sob! Should have ditched that recipe when it failed me twice. Waaaaaa!

So, the answer to those failures, is very simple –> bad recipe. I don’t want to bad mouth which recipe I used, but it is one that was referred by many blog posts, with lengthy discussions on how to bake it. It looks so promising, but… Okay, to be fair, I did change his recipe, by reducing 200g sugar down to 130g in total. Apart from that, all others followed to the dot. I wouldn’t use that kind of amount of sugar, otherwise why home-bake? I want to eat healthier lah!

Anyway, after I experimented a few that works, I come to a conclusion, some recipes may work but won’t give you the texture I look for. With more flour, some recipes may be more stable than others but lose the moisture and too heavy. I have concluded that Okashi Green Tea Chiffon recipe is the best and have made variation from it — Orange Chiffon! This recipe meets every requirements of mine, so I am very happy with it. I can eat half of this if I don’t have self control. :p

* All recipes here using 25cm tube pan *

GREEN TEA CHIFFON CAKE RECIPE


From My Bakery

Ingredients
(A)
110g low protein flour
16g green tea powder
8 egg yolks
30g castor sugar
110g water
100g vegetable oil

(B)
8 egg whites
100g castor sugar
16g rice/corn flour (alternatively use 1 tsp cream of tartar)

Method
1. Prepare (A) mixture. Whisk egg yolk with sugar till fluffy, then add in all liquid in (A). Fold in dry ingredients till smooth.
2. In a separate clean bowl, prepare meringue using (B). Beat egg whites till bubble forms, add in corn flour and beat till soft peak. Finally add in sugar slowly and beat until just about turning into stiff peak.
3. Mix 1/3 of (B) mixture into A, until well mixed. Then add in another 1/3 of (B), carefully fold into the mixture of (A). Finally do the same with the remaining (B) mixture. Carefully fold so that you don’t deflate the bubbles you create in the meringue.
4. Bake at 160C preheated oven, for 1 hour 15 min, at the lowest rack possible. Cover the top if it starts to get burnt on top.
5. Remove and put upside down till cool completely before removing cake and cut. It took me 2-3 hours depending on weather.

I modified the recipe to orange flavor. Try it!


From My Bakery

Adaptation to Orange Chiffon Cake
1. Replace green tea powder with the zest of 2 oranges.
2. Replace the 110g water with 110g freshly squeezed orange juice.

You would see that all the above recipes are without the use of any artificial flavoring or coloring, that’s why the color of the cake is not that attractive, but I would like to keep it that way. :)

Strawberry Oat Bars

April 13th, 2013.

Categories: All, Baked, Dessert, Vegan

I have stopped baking for a while, but still been tempted to make this. The recipe sits in my to-try-list for more than a year, attempted once but failed last year. Finally, I bought a pack of strawberries and made this batch. My intention is to make a very healthy version, but I ran out of wholemeal flour, so used plain flour instead. Next time I will use wholemeal flour.

We served this in our Friday cell group. Initially I wasn’t confident to serve, because… without coordination, all of us brought desserts! We had banana muffins, mash sweet potato chocolate pie, and this strawberry oat bars.

But surprisingly, everyone raved about this! The ladies were asking for this recipe, so no matter how lazy I am to post this, I must write down the recipe now. :p


From My Bakery

STRAWBERRY OAT BARS RECIPE
Ingredients
For Base
2 cups oats (I use regular rolled oats coz that’s the only one I have at home)
1 cup plain flour (intend to use wholemeal next time)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1 egg (or chia egg for vegan = 1TBSP chia seeds + 4TBSP water, soak few min)
1/2 cup butter, softened
1/4 cup honey
2TBSP milk (or soy/almond milk)
Some sesame seeds to sprinkle on top

For Strawberry Jam
2 1/2 cup chopped strawberries
3 TBSP sugar
Some lemon juice (approx 1-2 tsp)

Method
1. Preheat oven to 180C and line a 9×9 square pan with baking paper. No need to oil it, coz the base is oily enough.
2. First, prepare the strawberry jam. Mix all ingredients in a pot, cook in low-medium heat for 10-15 min. At first it will sweat and juice will come out and the mixture will be very watery. After continuous cooking, the natural fruit pectin will react and thicken the jam. At the end, if it is still too runny (which happened in my 1st attempt last year), you can add some chia sees to help it thickens. Set aside to cool.
3. Now to prepare the base: mix all dry ingredients well in one bowl (except for sesame seeds). In another bowl mix all wet ingredients well (you may want to use electric mixer). Then pour the wet into the dry, and you may want to use your hand to mix them well.
4. Press the base mixture onto the pan but reserve about 1/2 cup for topping.
5. Spread the strawberry jam onto the base.
6. If the reserved base mixture is too wet, you may want to add in more oats at this stage. It should be able to sprinkle on top of the strawberry. Lastly, sprinkle some sesame seeds around.
7. Bake at 180C for 30-40 min. When baked, allow to cool before removing and slice them into the shape you like. Keep in fridge or consumer right away.

I plan to use pumpkin seeds in future to replace the sesame seeds. Just need to remember to bake a while to allow it to pop, before sprinkle on top of the jam.

Pandan Cheesecake

November 10th, 2012.

Categories: All, Baked, Dessert

My mom loves pandan (screw pine leaves). I remember when I was younger, every birthday cakes in the house were pandan cakes, and she also loves those kuih that has pandan like Kuih Talam, Seri Muka etc. I am the opposite of her, I tend to hide away from pandan, not that I hate it but… maybe too much in the past I’ve developed some phobia? LOL!

Anyway, for her birthday, I’ve decided to make something that she likes — Pandan whatever. And I am only good at making cheesecakes, so naturally I baked her a Pandan Cheesecake.

As mentioned in an earlier post on how I made Pandan Ice cream, I really believe in using the ‘real stuff’ – the real pandan leaves, and good quality santan (coconut milk), same goes with this cheesecake. It proves worthy, coz with the ‘real stuff’, the fragrance released from the oven is so strong and nice.

The aroma of the pandan leaves and the coconut milk is really killing! I was so hungry smelling the aroma, which filled every corner of my house. No one could hide from this aroma attack! LOL!


From My Bakery

RECIPE OF PANDAN CHEESECAKE
Ingredients
500g cream cheese
80g castor sugar
3 egg yolks
20g corn flour
20g plain flour
200g coconut milk + Pandan Juice from 8-10 leaves (extract with a little of the coconut milk blended together)
1 drop of green food coloring (optional)
3 egg whites
60g castor sugar

Method
1. Mix the cheese with sugar till creamy. Add yolks, one at a time.
2. Add corn flour and plain flor, mix well.
3. Add coconut milk & pandan juice (and coloring if wish). Mix well.
4. In a separate clean bowl, whip egg whites with sugar until soft peak.
5. Fold the whites into the cheese mixture. Mix well.
6. Pour into a lined 8″ cake tin and steam bake at 160C for 60-70 min.
7. At the end, remove from the water and return to the oven with heat turned off, for another hour.
8. Run a knife through the sides. Chill at least 5-6 hours before removing from the tin and serve.

This cake is very soft, and because it is without a crusty base, removing needs to be more careful.

Croque Madame Muffin

September 9th, 2012.

Categories: All, Baked, Bread, Pizza and Donuts, Egg

Inspired by Rachel Khoo – Little Paris Kitchen!! Her first season’s first episode featured this croque madame muffin. Children were drooling over that, so I made it the next day!!

We purposely bought a tray of F-Graded eggs, the smallest in Tesco, to go with this. But when they were used, we still feel it is a little too much of white. Maybe we still have to remove some whites the next time, just like how Rachel did in her show.

Happened that my friend gave me a muffin tin which I’ve never put in use, this time it becomes really handy!


From My Bakery

Initially I tried to make 6, but with further thought, remembering how much Ian can eat during lunches, I added 2 more. Good that I did that, coz he alone swallowed 3 pieces. If he had more time (tuition teacher arrived when he was attacking his 3rd piece), I believe he could take another piece!!

Look at the individual piece when I removed from the pan. Remember to oil your pan for easy removal, I forgot so it was quite a challenge just now.


From My Bakery

Inside the crunchy bread base, there is a layer of ham, and 1 whole egg, topped with bechamel sauce and grated cheese. The egg yolk supposed to ooze out when sliced, but I intentionally over cooked it slightly, coz I don’t like it to be runny.


From My Bakery

CROQUE MADAME MUFFIN RECIPE (Adopted from Rachel Khoo-Little Paris Kitchen)
INGREDIENTS
Bechamel Sauce
1 tablespoon butter
1 tablespoon flour
200ml milk
Nutmeg, dijon mustard, salt and pepper to taste
(Optional) Some Parmesan cheese to taste

Muffin
6 slices of bread
Some melted butter (approx 60g)
6 slices of ham
6 very small eggs
Grated cheddar cheese

METHOD
1. Prepare roux by melting 1 tablespoon butter in pan and then add in 1 tablespoon flour. Cook for while.
2. Add in milk slowly, whisk to mix well with the roux (roux is thickening agent for this sauce).
3. When thickened, add in seasoning to taste and set aside for later use.
4. Cut off the 4 sides of bread. Use a rolling pin to press the bread down to half its original size.
5. Coat both sides of the breads with melted butter, and place in the muffin tin to form cup shape.
6. Inside of each ‘bread cup’, place a slice of ham, and crack 1 small egg onto the ham.
7. Scoop 1 tablespoon of the bechamel sauce onto the egg, and top with grated cheese.
8. Bake at 180C for 10 min. At 10min the egg yolk will be runny. Add 5 min if you do not like it runny.

Happy trying!! :)

Hokkaido Chiffon Cupcake

May 6th, 2012.

Categories: All, Baked, Dessert

A friend told me this is the latest “in” thing in town ==> the Hokkaido Chiffon Cupcake, and asked me to try making it. Out of curiosity, searched around, and saw from some bakery shops… Initially wasn’t that interested to try, because this is essentially a chiffon cake, baked in a muffin cup, and pumped in custard cream. But finally convinced it is going to be smooth, light… After procrastinating for a while, I finally baked this, THREE times. First was an instant success. Second, I under baked, the whole thing gone into drain. The third time, I nicely decorated and photographed for this post. LOL!


From My Bakery

Aiyu said the texture is very soft and fine, and she loves the custard. Isabel alone could eat at least 3 at one go. But Ian doesn’t like it. He doesn’t like anything that is light in color apart from cheesecakes. >_<

I actually copied the deco from De Pastry Chef. Well, of course, they use Cameron's strawberries, extremely tiny and I believe they quartered them, coz really REALLY THIN! Think mine looks better, hahaha, perasan!


From My Bakery

This is how fine the cake is… very soft and fluffy and fine texture…


From My Bakery

Inside, the surprise awaits — custard cream!


From My Bakery

Using IKEA’s green container (biggest one), I can fit 6 into it. So far this is the best container for me to keep my Hokkaido Chiffon Cupcake.


From My Bakery

HOKKAIDO CHIFFON CUPCAKE (Adapted from 周老師的美食教室)
Cake Ingredients
5 egg yolks
1/4 tsp salt
40g vegetable oil
40g milk
Some vanilla essence (optional)
50g low protein flour (sieved)
1/4 tsp baking powder (sieved together with flour)

5 egg whites
1/4 tsp cream of tatar
85g castor sugar

Custard Cream Filling
120g whipping cream (heavy cream, diary)
25g instant custard powder
75g cold milk

METHOD
1. Preheat oven to 170C.
2. Mix egg yolks with salt. Add in oil and milk and mix well.
3. Add flour and baking powder and mix well.
4. In a clean mixer bowl, beat egg white with cream of tatar until foamy. Add sugar slowly and whip until stiff peak.
5. Fold 1/2 of the meringue (stiff egg white) into the egg yolk mixture, gently fold till well mixed.
6. Fold the remaining meringue into the mixture and gently mix well.
7. Pour into cups with approx 40g each (make approx 12 cups).
8. Bake at 170C for 20 minutes.
9. While baking, prepare custard. Whip up the cream. Mix custard powder in cold milk till custardy, and mix into the cream. Put into piping bag and set aside.
10. When cake is done, let cool completely before piping custard into the center (approx 16g each).

Note: The cake will rise very high, and then will collapse till ‘wrinkly’, that is completely alright. That’s why some regard this cake to be ugly but delicious (or fun?!).

40 min Bread

April 16th, 2012.

Categories: All, Baked, Bread, Pizza and Donuts

Well, the original recipe calls this roll a “30 minute rolls“, which I think it was not quite true. The original recipe asks to proof the yeast for 15 min, mix a few min then shape into balls, place in pan and let prove for 10 min, and then bake at 10 min. Even if mixing and rolling into balls require very little time (I actually took 15 min to do both), simple maths 15+10+10 would be already 35 min. Okay, I am picky, I know…

But whatever it is, this recipe is still great, because… it really does reduce the time by a great deal. I never know we can have fresh bread, in just 40 min (or slightly more). And the best thing is, it does not compromise the taste and texture of the bread. The rolls turned out to be very soft and yummy, a little more dense but that’s how a typical dinner roll is anyway!


From My Bakery

Look at the pic above, from top to bottom is the rolls right after shaping, after 10 min, and after baked. It is very simple to make, even if you are new in this, you can certainly manage. My version of recipe below is already adapted to Malaysia weather (more humid), to be used with bread machine, and uses instant yeast. If you do not have instant yeast (i.e. only regular yeast), do hop over to the original recipe for instruction.

40 MINUTE ROLLS RECIPE
Ingredients
1 cup + 1 TBSP warm water
1/3 vegetable or olive oil
1 TBSP + 1 tsp instant yeast
1/4 cup castor sugar
1 tsp salt
1 egg
3 1/2 cup high protein flour

Method
1. Put all the wet ingredients (water, oil, egg) into the base of bread maker.
2. Add sugar and salt, then flour. Make a well in the center of flour, add yeast into the well, separating it from the salt.
3. Start bread maker, program = dough.
4. Only knead dough for about 5 min, end the program.
5. Remove dough, shape it into 12 small balls and place at the base of a greased 9″x13″ pan. Let rest for 10 min.
6. While resting the dough, pre-heat oven to 180C.
7. Bake at 180C for 20 min. Serve when cooled.

If you like the shiny effect of my rolls, you can egg wash the dough just before inserting into the oven.

Cream Puff

April 14th, 2012.

Categories: All, Baked, Dessert

Ever since the Puffilicious event at our church last Christmas, my children have developed new cravings for cream puffs. A store bought cream puff is so expensive, we have to be extremely careful in consumption. THAT is the main reason for me to try making this – nothing beats the demand from our own kids, right? ;)

I’ve done some ‘researches’ on the web, apparently the pastry itself is called Choux Pastry. Most recipes use plain flour, but I’ve also found some pastry chef commented that a high-protein flour would yield better texture, so this recipe I’m going to share uses high protein flour, and the result is fantastic. I don’t know how true it is, but one of my friend said she has thought it was store bought, until I told her that I made them.

This recipe has been adapted from many MANY recipes that I’ve researched, until I can’t recall which sources that I took them from, so sorry for not able to link back.


From My Bakery

CREAM PUFF RECIPE

CHOUX PASTRY
Ingredients
1/2 cup milk (can be substitute with water only)
1/2 cup water
150g (or 1/2 cup) unsalted butter
1/2 tsp salt (omit if use salted butter)
1 cup high protein flour
4 large eggs

Method
1. Mix milk, water, butter and salt together in a saucer pan, heat to a rolling boil.
2. Reduce heat, add flour and mix well until well combined (texture is a little ball-like).
3. Remove from heat to cool. When cooled, beat with a mixer, add in eggs one at a time, until well combined.
4. Pre-heat oven to 200C.
5. Pipe the batter onto lined (but ungreased) baking sheet, about the size of between a round teaspoon to a round tablespoon, depending on your own preference (I prefer a mini type, each is a bite size so I go with the teaspoon size). Ensure around 2 inches apart.
6. Bake at 200C for approx 20 min, until puffed and golden brown.
7. Cool on a rack before piping in the cream custard.

CUSTARD FILLING
Ingredients
3 egg yolks
1/2 cup sugar (adjust as you like)
3 cups milk
1 1/2 TBSP all purpose flour
1 1/2 TBSP corn flour
1/2 tsp vanilla essence

Method
1. Beat yolks and and sugar until whitish. Add in milk slowly while mixing, until all sugar is melted.
2. Mix in flour, corn flour and vanilla essence and mix well.
3. Over medium heat, mix the mixture until thickens and boils.
4. Cool and refrigerate before piping to the puff.

I really find this cream puff can be addictive. While piping it, I keep popping them into my mouth. Kids protests whenever they see me pop one into my mouth. Wahahahahaha! :p

Chicken Broccoli Supreme

March 31st, 2012.

Categories: All, Baked, Chicken

Lately in Pinterest I’ve seen this pic/recipe been repined so many times, literally seeing it in almost everyone’s board. With the fame it gets, there is no reason not to try it. So I finally made it for dinner last night.

Kids love it so much! I served it with cream of mushroom soup and some macaroni (which is a mistake because all are white sauce, silly me!). They just ate this but not the other two! This dish really lives up to its fame. Not only the taste is great, it also looks very pretty and appetizing, with the poppy seeds that makes it so pleasing to the eyes.


From My Bakery

The recipe’s portion is actually quite big, so my suggestion is to turn this into freezable pre-prepared dish (will explain later).

CHICKEN BROCCOLI SUPREME RECIPE
Ingredients
Filling
1 fresh broccoli
1 whole chicken breast

Sauce
80g butter
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup chicken broth (see instruction point 3)
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups grated cheddar cheese

Topping
1 1/2 cups grated cheddar cheese
2 tubes Ritz crackers, crushed into crumbs (not too fine)
115g (1 stick in USA or 1/2 bar here) butter, melted
1 tablespoon poppy seeds

Methods
1. Original recipe calls for 13×9 pan, but if you have small family or small eaters, I’d suggest to use multiple disposable foil tins like below. Some to be frozen for later convenient lunch/dinner, and only use a few immediately, according to your needs.


From My Bakery

2. Break broccoli into smaller pieces. Steam for 2 minutes.
3. Remove skin and fat layers of chicken breast, lightly season and steam until cooked. There will be ‘juice’/broth under the chicken. Reserve 1/3 cup for the sauce (I use it as chicken broth). Cut chicken breast meat into small pieces.
4. Layer broccoli and chicken onto the containers.
5. In a saucepan over medium heat, melt the butter, mix in cornstarch (dissolved in water), chicken broth, seasonings and milk. Stir and simmer in medium heat until sauce has thickened. Add in the grated cheese and mix well until cheese melted.
6. Pour sauce over the broccoli and chicken.
7. For topping, first spread out the grated cheese on top of the filling.
8. Add poppy seeds to the melted butter and stir well. Add in Ritz cracker crumbs and mix well.
9. Spread the crumbs mixture over the grated cheese.
10. At this point, you can cover the containers with aluminium foils and wrap with a couple layers of cling wraps, and freeze. This can keep for a few months. To use, just thaw and follow next step.
11. Bake uncovered at 180C for about 30 minutes or until hot and bubbly.

Strawberry Cheese Cream Buns

March 15th, 2012.

Categories: All, Baked, Bread, Pizza and Donuts

I recently bought Alex Goh’s Magic Bread recipe book. Originally wanted to buy his other bread recipe book, but the store keeper highly recommended this one. This book mainly uses gelatinized dough starter (烫种) which produces softer bread that lasts longer. I was quite skeptical in the beginning, worried that if bread making becomes so complicated, would I still make it? When I started following the recipe, I find my worries are not necessary. The starter is just so easy to make, with only one issue –> you can’t make them impromptu without planning, as it requires at least 12 hours prior preparation. :)

Here is a very nice recipe to share with you, adapted from this book of Alex Goh –> Strawberry Cheese Cream Buns.


From My Bakery

STRAWBERRY CHEESE CREAM BUNS RECIPE

Gelatinized Dough Starter
100g high protein flour
70g boiling water

1. Pour boiling water onto the flour, mix well to form a dough. When cooled, keep in fridge for at least 12 hours before use.

Streusel Topping
60g sugar
50g butter
100g high protein flour

1. Mix sugar and butter until crumbles by hands.
2. Add in flour and mix until crumbly.
3. Store in fridge until needed. Sprinkle on top of coat surface of dough before baking.

Sweet Bread Dough
175g water
60g egg (1 large piece)
300g high protein flour
100g medium protein flour
80g sugar
6g salt (1 tsp)
20g full cream milk powder
9g instant yeast (approx 2 tsp)
60g butter

1. Place all ingredients into the bread maker except for butter, according to the manufacturer’s manual (usually liquid go in first then dry ingredients, remember do not let yeast in contact with salt and water first).
2. Set the program to ‘Dough’. When all ingredients are well combined, throw in the gelatinized dough starter (which you would have prepared at least 12 hours in advance).
3. When all combined, throw in the butter, and let the machine continue to knead. It will take approx 25-30 min to complete.
4. Let the dough proof for 40 min (depending on your machine size, I have to transfer to another bowl), until double in size. While waiting, prepare the cheese filling (see below).
5. After 40 min, deflate the dough and cut into 70g each, roll to round shape and let rest for 10 min before use.
6. Deflate again, re-roll into round balls. Place into 11cm round baking moulds (it is ok to go without it, though the shape is not so nice).
7. Egg wash the surface. Pipe the strawberry cheese filling into the center. Sprinkle some streusel over it.
8. Bake at preheated oven at 180C for 15-20 min.

Strawberry Cheese Fillings
125g cream cheese
50g sugar
50g whipping cream
10g instant custard powder
3 pieces of large fresh strawberries (chopped)

1. Cream the cheese with sugar until smooth.
2. Add whipping cream and mix well.
3. Add instant custard powder and mix well (will be thickened after a while)
4. Fold in the chopped strawberries and combine well.

Japanese Milk Toast

March 13th, 2012.

Categories: All, Baked, Bread, Pizza and Donuts

Before I bought my Tesco bread maker, I did some research on another brand, and landed at Christine’s blog. She has lovely bread recipes using TangZhong (65C water roux starter) recipes. One that caught my attention is this Hokkaido Milk Toast.

It looks so extremely fluffy and soft, so I spoke to myself, I must get a bread maker and make that bread soon! So when I got my my Tesco bread maker, this became one of my top priority to try recipe. ;)

It turned out to be very successful, with very fluffy and airy bread! The only issue is that it yields more than I expected, I had to use two bread pan to fill them, and I had to share out. LOL!


From My Bakery

Mine looks a little overcooked, but apart from the more charred surface, everything is yummy and good. :D I knew the cause of it, I just a little ‘disobedient’, used a wrong oven setting. LOL! Next time would be perfect! Keep my fingers crossed!


From My Bakery

Here is the recipe, adapted from Christene’s blog…

HOKKAIDO/ JAPANESE MILK TOAST RECIPE
(yields 2 loafs of bread in tin size approx: 20cm x 10cm x 10cm)

Ingredients
540g high protein flour
86g caster sugar
8g salt
9g full cream milk power
11g instant dried yeast
86g whisked egg
59g whipping cream
54g milk
184g tangzhong (refer here for TangZhong making)
49g unsalted butter, melted

Method
1. Add all ingredients (except butter) into a breadmaker according to the instruction of the manufacturer. Usually all wet ingredients first (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).
2. Select the “dough” mode.
3. When all ingredients come together, pour in the melted butter, continue until the dough is smooth and elastic. Kneading time in breadmaker is approx 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, until double in size.
4. Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions (3 portions per loaf). Cover with cling wrap, let rest for 15 minutes at room temperature.
5. Roll out each portion with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place 3 rolls in each loaf tins to have the 2nd round of proofing, until double in size. (Christine’s blog has detail pic, check out for better illustration)
6. Brush egg-wash on surface and bake in pre-heated 180C oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

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