Coconut Buns

This consider 50:50 successful: failed buns :P

Reason why? The bottom of the buns didn't seem to be "cooked" :( I still got the dough-like stretchable texture =.=" Other than that, the top texture was nice!

I've covered with foil after 10mis baking time but I increased the temperature from 180C to 220-200C for the rest of the baking time(15mins). Still, I can't get the bottom part baked properly :(

Other than that, the flour mixture in the coconut filling was a little too much causing the taste a bit "scary" after I finished the entire bun (I remove those unbaked portion).

Almost a SQUARE

This is a recipe from HHB.




















However, my bread not as pretty as HHB and I so wanted to achieve that kind of texture, should I just tear the bread like what HHB did to get the same look of the texture? Will definitely try this again.

Another closer look: Feeling like a soft towel hoOOorr...Guess the only thing is the crust wasn't as pretty as HHB?



At this stage, still in love with my eggless soft and fluffy white bread.

Eggless Soft & Fluffy White Bread (My 1st Choice)

I wrote down the recipe for my maid, ah-sih before heading to work yesterday morning. It was a very simple recipe and all she needs to do is to put the ingredients according to my numbering :) Then set BM256 to Basic function, Light crust and 500g loaf size and here's the beautiful white bread.


I only have the time to cut into slices the next morning. You would see that the top of the bread seems sunken cause it was very soft till not able to keep the shape and I have to hold it properly while slicing it. But please, take a look at the soft and fluffy texture of the bread.

I would like to highlight that this bread was baked yesterday and it could still be soft and fluffy while I'm cutting it and taking photos ^.^ Guess it helps a lot putting the bread into airtight container that I've bought yesterday @ carrefour :P (I just put the entire loaf inside last night and slicing it morning)





Thanks to Irene for sharing this recipe! I didn't call it crusty bread as my crust was not crusty but just normal.

*****Ingredients:
- 1C low-fat-milk (I used HL milk)
- 2 1/2C breadflour (=300g)
- 1t salt
- 2T sugar
- 1t yeast
- 2T unsalted butter (=28g)

Method:
1. Put all ingredients (except butter) according to the breadmaker's instruction.
2. Set to Basic function, Light crust and 500g loaf size.
3. Add butter after 10mins of kneading.

Hokkaido Milk Loaf

This is a very popular recipe that I've came cross upon searching for soft fluffy white bread.

After the beautiful yummy pineapple jam was out, I quickly prepare to make this famous hokkaido milky bread. Original recipe from here. (I reduce the ingredients to half).




The shape was perfect. Thanks to the pullman tin (400g size of dough) bought from Phoon Huat.

The inner was soft and fluffy. You can see the holes in the photo taken.

And last but not least, since everybody talking about this bread. I can't help but take one more shot of this nicely baked bread.

Ingredients:
- 270g breadflour
- 30g cakeflour
- 5g yeast
- 15g milk powder
- 40g brown sugar
- 4g salt
- 1/2 egg
- 125ml fresh milk
- 75g whipping cream

Method:
1. Put ingredients according to breadmaker's instructions.
2. Normal Bread setting, 500g loaf size and light crust.
3. If using dough-function and bake in oven:
- Dough function + 15mins kneading time. (I restart/reset dough function after 15mins kneading time)
- After kneading completes, take out dough and proof at room temperature till doubled. (my finished dough not soft, but it managed to proof till the top of my bowl within 45mins)
- De-gas and divide 3 and rest 10mins (cover with cling wrap).
- Roll out and roll up and place in pullman tin.
- Final proof till dough reach 90% of pullman tin (cover with cling wrap).
- Bake in preheated oven WITH LID on the pullman tin @ 180C for 30mins.

Pork Floss and Raisin Loaf

Yes, I like both pork-floss and raisin. Well I should put it this way: my kids love raisin and my husband loves pork-floss. And it was very troublesome to divide and shape the small dough one-by-one, so I decided to divide the dough into 2, 1 rolled up with raisin and another with pork-floss.

This is great ideal as my maid (Indonesian) can enjoy her raisin part while leave the pork-floss part for others :P

I've tried cottony soft sweet loaf recipe from Angel. The result was nice:


Then I came across water roux method from Dodol & Mochi and wanted to give a try. It was indeed softer and more fluffy. However I wonder if the way I prepare my water roux is correct or not :P cause when I mix the rest of the ingredients with water roux, the dough couldn't be formed, it's too runny. I ended up adding a little bit bread flour.

But luckily, the end result was nice:

Ingredients & Method:
For water roux:
1:5 = breadflour:water = 20g breadflour: 100ml water
1. Mix and put in saucepan or double-boiler.
2. Keep stirring till reach the stage.
3. Put in bowl, cover with cling wrap till touches surface of the water roux. Keep in fridge if not use (up to 3 days max).

For bread/dough:
- 80g water
- 1 egg
- 85g water roux
- 250g breadflour
- 20g milk powder
- 1/2t salt
- 40g sugar (I used 60g)
- 1t yeast
- 30g butter

Method:
1. Put ingredients according to breadmachine's instruction.
2. Dough function.
3. Add butter after 7-8mins of kneading.
4. Normally I will take out dough after kneading complete and do the proofing (60mins) at room temperature in a bowl that covers with cling wrap.
5. De-gas, divide and rest 10mins.
6. Shape/put filling and place in pan, final proofing 30-40mins/doubled the size.
7. Brush egg wash and bake on preheat oven @ 180C/15-20mins. Cover with foil to avoid burning on top.

Honey Buns

My 1st honey buns from HHB's recipe.

I wanted to try something else other than raisin :P Also trying to look for a good recipe to make my husband's favorite Pork Floss buns ^.^

Have to wait till tomorrow to see if the buns still as fluffy as this morning so that i can try out wrapping pork-floss inside the buns. Will update again tomorrow.

Note: I baked this and took it out from oven on 11 May 2010 @ 11:47pm, it was over 8hours when I took the picture this morning.

Ingredients: (makes 9 buns)
- 1 egg lightly beaten plus enough milk to make 200g
- 50g honey [good enough with filling, if plain, increase a little bit more]
- 300g breadflour
- 4g (about 2/3t) salt
- 4g (1t) instant yeast
- 30g unsalted butter

Method:
1. Dough function.
2. De-gas, divide and rest 10mins covered with cling wrap.
3. Flatten, roll out and roll up. Put in pan (seams-side-down) and final proof 45-60mins/doubled size.
4. Brush with egg-wash/milk.
4. Bake at preheated oven @ 200C/15-20mins. [cover with foil in the middle of baking to avoid burning on top]

Sweet buns into white bread ^.^

I love this loaf of bread though it was a plain bread. The "fluffiness" was amazing!

I added little bit more sugar as my 83year-old grandma-in-law would love to eat it "nakedly".

This was baked upon request from my falling-sick daughter who would love to apply a layer of nutella!

Original recipe from HHB. Yes it was a sweet buns recipe. At first I thought it was a loaf/white bread (when I wanted to update my blog), but after checking out with my maid (she helps to prepare ingredient), she confirmed that the recipe requires 125ml milk and I've told her that in order to have 125ml milk, she had to add 3T milk powder to 120-125ml water.

Ingredients:
- 125g milk (or 3T milk powder + 125ml water)
- 1 egg
- 150g bread flour
- 150g cake flour
- 3g salt
- 60g caster sugar
- 5g active dry yeast
- 50g butter
- (1 egg, beaten, for glazing)

I was still scratching my head while typing this. Guess I will try this out again to clear my own doubt!

Raisin Loaf

This would be my regular raisin loaf! My elder son can finish 2 slices at one go! It was very soft and taste nice, not too sweet for a raisin loaf ^.^ weeee..... happy me!

I just let my newly bought breadmaker (BM256) to do the job!

I've found this recipe from HHB but originally from MARS. Thank you both so much as my boy loves this!

Ingredients:
- 168g water (56%)
- 300g bread flour (100%)
- 18g milk powder (6%)
- 5g instant yeast (1.5%)
- 5g salt
- 45g sugar (15%) (I used 25%)
- 24g butter (8%)
- some raisins (optional)

1st Mocha Loaf

Believe me, the texture was super fluffy and soft! Even till the next day ^.^ Unfortunately, kid don't like it because it doesn't taste sweet but a little coffee-bitter :P


Will try to increase the sugar so that it would be sweet mocha loaf (not sure it will affect the texture by increasing the sugar... will update right after I tried it out).

Here's a slice of the mocha loaf and recipe from HHB:

Raisin Sweet Buns

Delicious raisin sweet buns... though it turned dense and hard the next day, but it can be easily finished the 2nd day ^.^

See my youngest one.... cute de nei!


Recipe from HHB - Sweet Buns which I added raisin for it ^.^ Thanks HHB!

Pork Floss Bun

With the help of my daughter, we managed to produce this:



Look nice right? Yes, indeed. Because it was from a famous pork floss store :P As for the bread, it turned a bit hard the next day. Grandma-in-law suggested to steam it in order to avoid getting a hard texture and she was right!

My husband and daughter love to eat pork floss bun and they keep asking for it but out-of-stock as this was my 1st attempt, didn't make much of it ^.^

After 2 attempts playing with bread... I decided and bought a breadmaker machine!! To be continued in my next blog ^.^

Raisin Bread

This is another attempt trying out on Bread.... and I was very satisfied with the result ^.^



It was very nice when eat it while it's hot ^.^

Coffee Bun

1st coffee bun from the house ^.^

And I have two helpers with my sifting of flour and kneading of batter:


hahahaa.. the outcome was a bit hard but eatable lar.... hahahaa guess need a lot of improvement. I'm planning to make this again this weekend! Hopefully I will get a better result.

Here comes my 2nd attempt on coffee bun from another recipe @ Aunty Yochana's blog:


Little help from my lovely daughter, see videos wrapping the bun with butter & piping the topping:

I love the look of my 1st attempt and the taste/texture of my 2nd attempt... how nei... Should I try again? Ehhh.... I think nop. Maybe some others bun ^.^