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!

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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.

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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.

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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!!

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!

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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.

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.

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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.

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!

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Mine looks a little overcooked, but apart from the more charred surface, everything is yummy and good. 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!

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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.

Recently I have been experimenting a lot of bread recipes, and one of these that I like very much is this Tangzhong method (water-roux starter). This cinnamon rolls that I have baked, used this method, adapted from HappyHomeBaking here.

The first time I baked with a wrong size of pan (supposed to use a 20cm square pan, I used a 30 cm… I know!!). The result was a very flat but fat rolls, coz the bun expanded sideways instead of upwards. LOL! Look at the pic below!!

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Surprisingly, although it looked awful, it tasted so well that we finished within a day, so I made another batch the second day, this time using the right pan size.

I also added some chocolate chips – for the kids (and for myself, I have to admit it after Aiyu pointed out, LOL!). This time it looks much better, at least the shape.

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The buns are very soft, have the characteristics of tangzhong. Yummy! And the chocolate chips make them look more delicious (I know, I am a chocolate-addict!).

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Here is the recipe if you wanna try making yourself, very easy!

CINNAMON ROLL RECIPE (Tangzhong starter method)

(A)
Tang Zhong 汤种 (water-roux)
25g high protein flour
125ml water

1. Mix high protein flour with water with a whisk until smooth.
2. Cook over medium-low heat, stirring constantly for about 1 to 2 mins until the mixture reaches 65C. I don’t use a thermometer (lazy), but gauged from the texture –> when the mixture leaves traces that don’t disappear quickly after you stir, that’s done.
3. Remove from heat, transfer to a container and cover with cling wrap, with the wrap touching the surface to prevent it from skinning. When cooled, keep in fridge and used within 3 days.

(B)
Bread Dough
210g high protein flour
56g medium protein flour
20g milk powder
40g caster sugar
1/2 tsp salt
6g instant yeast
30g egg, lightly beaten (about half an egg, reserve the leftover for egg wash)
85g water
84g Tangzhong (taken from A)
22g unsalted butter

(C)
Cinnamon Filling
1 teaspoon cinnamon powder (or more, if desired)
30g brown sugar
25g unsalted butter, melted

METHOD
1. Follow the instruction from your break maker (mostly all wet ingredients go in first, then the dry ingredients with tangzhong leads), except for butter. Take note that the salt/spices/sugar should be away from yeast. Select dough setting.
2. When all ingredients are all incorporated, add in butter when the mixer is still working on the dough.
3. When the machine stops (i.e. all are well kneaded), transfer dough to a lightly greased mixing bowl and cover with cling wrap. Let proof in room temperature for an hour or until double in size.
4. While waiting for dough to proof, mix cinnamon powder and sugar, put aside 1 teaspoon for decoration later.
5. When dough is proofed, punch the dough to release the air. Lightly knead a few times, then roll the dough into a rectangle, about 30cm x 25cm, 1-1.5cm thick.
6. Brush surface with melted butter. Sprinkle the cinnamon/sugar mixture over the dough surface.
7. From the longer end (30cm), roll up the dough to form a long log. Pinch the edges to seal. Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 9 equal pieces, about 3cm each. This is the most challenging step as the butter is very slippery, the rolls move!!
8. Arrange the rolls cut-side up in a greased 20cm square pan. Cover with damp cloth or cling wrap and leave to proof again for about 45mins, or until double in size.
9. Brush with egg wash (mix leftover egg with 1 TBSP water) and sprinkle the reserved cinnamon sugar mixture over the top.
10. Bake in pre-heated oven at 180 deg C for 15-20 mins.

This recipe yields 9 rolls, nicely fit in the 20cm square pan.

Ever since I bought my very cheap Tesco bread maker, my interest has shifted to making bread more than cakes. Bread is a staple food for my son (he is nicknamed the Bread King), whilst cake can only be savored once a while. Each time I bake a bread, it can only last that 24 hours, or just slightly stretched over the next day (but not enough for everyone).

The easiest way to bake a bread using breadmaker is to let it complete the whole cycle inside the machine, from adding all ingredients to getting it baked inside. Total cycle takes slightly below 3 hours for a 1.5 pounds bread.

After experimented a few loaf breads, I declare that this Rosemary Bread adapted from All Recipe is my favorite. It is very moist with very nice fragrant. It smells and tastes premium, like eating in an Italian cafe. Best served with olive oil with balsamic vinegar!

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However, my kids don’t like it – kids being kids, they prefer sweet buns!! I will post more about sweet bread later.

Here is the adapted recipe on Rosemary Bread.

ROSEMARY BREAD RECIPE
Ingredients
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried rosemary (you may double the portion if use fresh ones)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Method
1. Insert all the ingredients into your bread maker according to the methods in the manual.
2. Mine require all the wet ingredients to go in first (water and oil), the followed by all dry ingredients.
3. Remember to keep yeast away from salt and liquid, so it would work effectively. To do that, I usually put salt directly to the liquid, and then sugar, then the herbs and then flour. Last step – yeast.
4. Switch on breadmaker, and it will be ready after 3 hours.
5. Let cool completely before slicing, this way the moisture will be locked within.

I actually have reduced the rosemary by half, to accommodate the kids. The original recipe calls for 1 TBSP dry rosemary. Try that if you can stand the strong fragrant.