Pre-ferment Dough
Ingridents
Bread Flour 377g 70%
Water 216g 40%
Fresh Yeast 11g 2%
Sea Salt 5g 1%
Skim Milk Powder 11g 2%
Mixed all and knead until soft. Cover the dough in cling wrap, refrigerate to let it prove for 17 hours.
Dough
Bread Flour 162g 30%
Skim Milk Powder 16g 3%
Sea Salt 5g 1%
Sugar 65g 12%
Water 135g 25%
Fresh Yeast 5g 1%
Butter 43g 8%
Mashed Purple Potato 269g 50%
Fillings
Mashed Purple Sweet Potato 269g 50%
1. Knead all ingredients of dough together excepte the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable consistency.
2. Put the dough into a big bowl. Cover with a cling wrap. Let it prove for abt 25-30 mins.
3. Divide the dough into sixteen small equal portions and round them. Set aside to rest for 20 mins.
4. Flatten each piece of dough with hands to drive the air out. Round them again. Press flat again and stuff with mashed sweet potato. Round again and place eight pieces of dough into the chiffon cake mould. Cover with cling wrap and let it prove for abt 45 mins or until risen to 80% of the depth of mould.
5. Brush egg wash on top and bake in a pre-heated oven at 170-180 C for abt 30-35 mins.
Source : Natural Breads Made Easy by Ah kin
Saturday, August 29, 2009
Tuesday, May 19, 2009
Vanilla Almond Biscotti
Ingredients
Plan flour 250g
Baking Powder 1.5 teaspoon
Sugar 150g
Whole Almonds 3/4 cup
Eggs 2
Milk 50 ml
Vanila Extract 2 teaspoon
* Original recipie called for 3 eggs. But after baking it twice, my helper, Gina and me found that the taste is just too eggy. In fact, we cut down to 1.5 eggs once and find it just tasted balanced.
Method :
- Preheat oven to 160 degC (325 degF).
- Place flour, baking powder, sugar and almonds in a bowl and mix together.
- Add the eggs and vanilla. With a spatula, mix and fold to form a soft sticky dough.
- The mixture will be very sticky and wet, and resembles a batter rather than a dough.
- Line a baking sheet with parchment paper.
- Using the spatula, scoop half the amount of the dough and place it on onside of the baking sheet.
- Spread and shape with spatula to form a log about 10 by 3 inches in size.
- Spread and shape the other half of the dough into another log, space the two logs well apart.
- Bake for 35mins and remove from the oven. Allow to cool completely.
- With a sharp serrated knife, slice the logs into 1/2inch (1cm) thick slices.
- Place the slices on baking sheet lined with parchment paper and bake for 10~15mins or until the biscotti are crisp.
- Let cool and store in air-tight container.
Plan flour 250g
Baking Powder 1.5 teaspoon
Sugar 150g
Whole Almonds 3/4 cup
Eggs 2
Milk 50 ml
Vanila Extract 2 teaspoon
* Original recipie called for 3 eggs. But after baking it twice, my helper, Gina and me found that the taste is just too eggy. In fact, we cut down to 1.5 eggs once and find it just tasted balanced.
Method :
- Preheat oven to 160 degC (325 degF).
- Place flour, baking powder, sugar and almonds in a bowl and mix together.
- Add the eggs and vanilla. With a spatula, mix and fold to form a soft sticky dough.
- The mixture will be very sticky and wet, and resembles a batter rather than a dough.
- Line a baking sheet with parchment paper.
- Using the spatula, scoop half the amount of the dough and place it on onside of the baking sheet.
- Spread and shape with spatula to form a log about 10 by 3 inches in size.
- Spread and shape the other half of the dough into another log, space the two logs well apart.
- Bake for 35mins and remove from the oven. Allow to cool completely.
- With a sharp serrated knife, slice the logs into 1/2inch (1cm) thick slices.
- Place the slices on baking sheet lined with parchment paper and bake for 10~15mins or until the biscotti are crisp.
- Let cool and store in air-tight container.
Optional: melt 100g of baking chocolate in a bowl over a pot of simmering water. Dip each biscotto into the melted chocolate and leave on a lined tray to set.
Source : http://happyhomebaking.blogspot.com/2007/12/vanilla-almond-biscotti.html
Non-baked Oreo Cheese Cake
Ingredients :
Base
Oreo Biscuits 120gm
Butter 60ml
- Remove the cream and break the biscuits.
- Mixed with the butter.
- Pressed on the baking tin.
- Freeze it for about an hour.
Filling
Cream Cheese 1.5 blocks
Castor Sugar 100 gm
yoghurt 300 gm
Water 1/2 cup
Gelatine 5 tsp
- Soak gelatine into water for 10 mins before double boil till dissolve, and let it cool.
- Whisk cream cheese with castor sugar till light and fluffy.
- Add in yoghurt, mix well.
- Add in dissolved gelatine mixture.
- Cool it overnight in the fridge and let it set.
Base
Oreo Biscuits 120gm
Butter 60ml
- Remove the cream and break the biscuits.
- Mixed with the butter.
- Pressed on the baking tin.
- Freeze it for about an hour.
Filling
Cream Cheese 1.5 blocks
Castor Sugar 100 gm
yoghurt 300 gm
Water 1/2 cup
Gelatine 5 tsp
- Soak gelatine into water for 10 mins before double boil till dissolve, and let it cool.
- Whisk cream cheese with castor sugar till light and fluffy.
- Add in yoghurt, mix well.
- Add in dissolved gelatine mixture.
- Cool it overnight in the fridge and let it set.
Baked Tapioca Kuah
Ingredients :
Tapioca (grated) 1 kg
Coconut Milk 500 ml
Grated Coconut 250 gm
White Sugar 1.5 cup
Gula Melaka 50 gm
Salt 1/2 tsp
- Boil sugar, gula melaka, salt & water till all dissolve. Sieve mixture.
- Mix all the above ingredients together and pour into 8" square tin lined with parchment paper.
- Bake at 185c for about 50-60 mins, or till cooked.
- Cool before cutting into pieces.
Tapioca (grated) 1 kg
Coconut Milk 500 ml
Grated Coconut 250 gm
White Sugar 1.5 cup
Gula Melaka 50 gm
Salt 1/2 tsp
- Boil sugar, gula melaka, salt & water till all dissolve. Sieve mixture.
- Mix all the above ingredients together and pour into 8" square tin lined with parchment paper.
- Bake at 185c for about 50-60 mins, or till cooked.
- Cool before cutting into pieces.
Sunday, May 17, 2009
Scones
Raisins Scones
Ingredients:
Flour 100%
Sugar 10%
Salt 1%
Butter 20%
Milk 28%
Yeast 1.2% (or 3-4% baking powder)
Egg 20%
Method:
Preheat oven to 200°C. Place rack in middle of oven. Butter or line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or rubbing it with your fingers if you do not have a pastry blender. The mixture should look like coarse crumbs. Let it rest in the fridge for about 20 mins.
Gently stir in the mixed fruit, and add the milk and stir until just combined. Do not over mix.
Gently knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
Transfer to the prepared baking sheet and then brush the scone with milk.
Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds. Alternatively you can cut into rounds using a round cookie cutter of about 2 1/2 inches in diameter.
Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
If yeast is used instead of baking powder, mix yeast with water for 5 mins, then mix with the milk and egg and add to the dry ingridients. 1st proof for an hour, shape & 2nd proof for 40 mins.
Recipe Source: Adapted from http://blog.xuite.net/jane7443/bake/24047278?ref=rel
Ingredients:
Flour 100%
Sugar 10%
Salt 1%
Butter 20%
Milk 28%
Yeast 1.2% (or 3-4% baking powder)
Egg 20%
Method:
Preheat oven to 200°C. Place rack in middle of oven. Butter or line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or rubbing it with your fingers if you do not have a pastry blender. The mixture should look like coarse crumbs. Let it rest in the fridge for about 20 mins.
Gently stir in the mixed fruit, and add the milk and stir until just combined. Do not over mix.
Gently knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.
Transfer to the prepared baking sheet and then brush the scone with milk.
Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds. Alternatively you can cut into rounds using a round cookie cutter of about 2 1/2 inches in diameter.
Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.
If yeast is used instead of baking powder, mix yeast with water for 5 mins, then mix with the milk and egg and add to the dry ingridients. 1st proof for an hour, shape & 2nd proof for 40 mins.
Recipe Source: Adapted from http://blog.xuite.net/jane7443/bake/24047278?ref=rel
Saturday, May 9, 2009
Banana Blurberry Bread
Got this from Happy Home Baking web site http://happyhomebaking.blogspot.com/2007/03/banana-blueberry-bread.html. Love it and I ve made this dozen of times.
Source : Happy Home Baking
Ingredients: (makes one loaf)
185g self-raising flour
20g butter
80g sugar
1 egg, lightly beaten
60ml low fat milk
1/2 cup mashed banana (about 2)
1/2 cup fresh blueberries
Method:
Source : Happy Home Baking
Ingredients: (makes one loaf)
185g self-raising flour
20g butter
80g sugar
1 egg, lightly beaten
60ml low fat milk
1/2 cup mashed banana (about 2)
1/2 cup fresh blueberries
Method:
- Preheat oven to 180 degC. Grease 14cm x 20cm loaf pan; line base with parchment paper.
- Working over a bowl, toss the blueberries with about 1 ~ 2 teaspoon of flour in a sieve, and set aside. Coating the blueberries with flour helps to keep them from sinking to the bottom of the muffins as they bake
- Sift flour into a mixing bowl, rub in the butter with fingertips.
- Stir in sugar, egg, milk and mashed bananas. Do not over mix, the batter should be lumpy.
- Gently stir in blueberries and spoon mixture into loaf pan.
- Bake for 30 mins or until skewer inserted into the centre comes out clean.
- Remove from over, let cool for a few mins. Unmold and leave to cool completely.
Thursday, May 7, 2009
17 Hour Bread
Colleague, Sophie, another baking fanatic, showed me her new collection bread making book by her blog buddy, Ah Kin from HK.
Below is the recipes for Pullman Bread. Dough is very wet, almost impossible to shape but bread stayed soft for 2 days.
Starter Dough :
Bread Flour 70% 480g
Water 40% 274ml
Yeast 1% 5g
Sea Salt 1% 5g
Skim Milk 2% 14g
- Dissolve the yeast in water
- Add the rest, knead until soft
- Cover the dough in cling wrap
- Refrigerate the starter dough & let it prove for at least 17 hrs
- May keep up till 3 days
Main Dough
Bread Flour 30% 206g
Salt 1% 5g
Sugar 10% 69g
Water 29% 199ml
Yeast 0.5% 2g
Butter 7% 48g
- Mix all the above
- Add in the starter dough
- 1st prrof 25-30 mins
- deflat & divide the dough, and let the dough rest for 20 mins
- Shape the dough to desired shape
- 2nd proof for about 45 mins
- Bake for 30 -35 min at 170 - 180 c
Below is the recipes for Pullman Bread. Dough is very wet, almost impossible to shape but bread stayed soft for 2 days.
Starter Dough :
Bread Flour 70% 480g
Water 40% 274ml
Yeast 1% 5g
Sea Salt 1% 5g
Skim Milk 2% 14g
- Dissolve the yeast in water
- Add the rest, knead until soft
- Cover the dough in cling wrap
- Refrigerate the starter dough & let it prove for at least 17 hrs
- May keep up till 3 days
Main Dough
Bread Flour 30% 206g
Salt 1% 5g
Sugar 10% 69g
Water 29% 199ml
Yeast 0.5% 2g
Butter 7% 48g
- Mix all the above
- Add in the starter dough
- 1st prrof 25-30 mins
- deflat & divide the dough, and let the dough rest for 20 mins
- Shape the dough to desired shape
- 2nd proof for about 45 mins
- Bake for 30 -35 min at 170 - 180 c
Subscribe to:
Posts (Atom)