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.

Homemade Pizza - Thin Crust

Thanks Margie for sharing her recipe! (i'm still getting her permission to link to her blog ^.^)

"Do you want to make pizza yourself? And put topping by yourself?" my question to my 5yrs-old daughter. "Yes!!" she answered.

I was trying to find a recipe that she can at least participate as she was not feeling well for 2weeks already. Want to entertain her ^.^ Also, my husband loves pizza as well. So, 1 stone 2 birds! :P

Let's take a look of the result:


"ermmMMmmhhh.. yummy! Delicious!!" comments from my husband, my elder brother, my maid ^.^
The recipe made 1small size pizza and 2big size pizza. All finished up 1 hour after taking out from oven!!! woOOohooOooo!! Contented!

aiyakk!! Now then I remember I forgot to poke the pizza with folks before putting the topping :P

Ingredients:
- 3/4C warm water
- 2T oil
- 2C bread or all-purpose flour (I used breadflour)
- 1/2t sugar
- 3/4t salt
- 1 1/2t yeast

Method (written in shortform for my future reference):
1. Dough function.
2. De-gas and divide 2 portion shape round, put in oiled+floured ZipLoc bag.
3. Store in fridge 1-5days.
4. When you ready to bake, bring to room temperature. While waiting, prepare all toppings.
5. Punch, flatten and roll to round disc on lightly floured surface.
6. Poke with folks. (I forgot to do this)
7. Put cheese layer, put topping(s) and followed by another layer of cheese.
8. Bake on preheat oven @ 220C for 20mins.

Please note that all the yeast I've used was instant-dry-yeast in 11g/sachet form.

My First 烧包

haahaaa.. I'm soOOoo happy with the result ^.^
I was a bit worry of the outcome cause the I felt the skin a bit too thick.. But I was wrong as the thickness will contribute to the layers of the flaky skin of the entire feature!

BEFORE:


AFTER:


woOOoohoOOOoo!!! Now, let's take a look at the "inner beauty":



It's definitely worth the effort of preparing it!
The filling was a bit too salty and it should have sweetness instead. I will try to bake this again! For sure!!

Thanks Jane for sharing this recipe! Muacks!

And thanks to my little helper:

Ingredients:
For the skin:
- outer: 200g plainflour, 35g oil, 1T sugar, 90ml water [mix together till smooth and rest 30mins cover with cling wrap]
- inner: 100g cakeflour, 60g shortening/ghee (i used vegetable-shortening bought from NTUC) [mix till form dough, DO NOT overmix, else will become sticky]
For the filling: (I've modified/added others to my taste)
- roasted-meat(叉烧肉) around 160g-180g, 1 big-onions cut into pieces, 1/2C of green-beans+carrot, 2T-3T of sesame oil, salt+sugar+honey+oyster sauce to taste.

Method:
1. Prepare filling: fried onions with sesame oil, add in roasted meat, then green-beans+carrot. Then add salt+sugar+honey+oyster sauce to taste :) Set aside till cool down. To be used later.
2. Wrap 1 outer-skin to wrap 1 inner-skin, roll-out and roll-up. Repeat once. Roll 2 edges together and rest 10mins.
3. Roll to round disc and wrap filling, brush egg-wash and sprinkle sesame seeds.
4. Bake on preheat oven @ 200C/25-30mins.

Mother's Day Strawberry Jams - from my son

Something very happy to share...
I did ask him to apply the strawberry jams on the bread. But he happily eat the bread himself.. hahahaa.. I was so happy to see that my son enjoy it and thanks for his teachers for organizing this!

Btw, don't understand why this picture was rotated though my original copy wasn't look like this :(

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]