Posts Tagged bread

Pumpkin Rolls

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Ingredients:

380g bread flour
160g mashed pumpkin
20g castor sugar
1/2 tsp salt
4g yeast
1 egg, lightly beaten and keep a tablespoon for eggwash
80g full cream milk (reserve 20g to add slowly, if needed)
30g butter

METHOD:

1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide into desired sizes. Mine was about 600g for the loaf and I got another dough leftover for 3 sausage rolls.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash (for sausage rolls) and bake in preheated oven at 170C for 25-30 mins (for loaf) and 18-20 minutes at 160C (for rolls) or until golden brown. Tent the bread once the desired colour is achieved.

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Tumeric Tartine Sourdough

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Tumeric Tartine Sourdough

Ingredients:

150g Bob Red Mill’s Artisan Bread flour (50%)
30g Rye (10%)
60g Spelt (20%)
90g Japanese Bread Flour (30%)
60g Levain (20%)
224g Cold water (77%)
6g salt (2%)

Method:

Mix all ingredients with cold water, cover and autolyse in fridge for 1 hour.
Take out from fridge and perform 3 sets of stretch and fold every 30 mins. Bulk until puffy about 1-1.5 hours at 28-30C.

Preshape, bench rest 20 minutes and final shaping then into banetton. Final proof in fridge for about 18 hours before preheating oven to 260C for 30 mins. I usually place the dough into freezer while preheating. When ready, score and bake for 20 minutes covered, 10 minutes at 200C without cover.

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Cocktail buns

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Cocktail Buns (my adaptations in red)

Ingredients:

270g / Bread Flour 300 g
60g Starter
40g / Sugar: 60 g
1/4 tsp / Salt: 0.5 g
Dry Milk Powder: 10 g
Custard Powder: 10 g
1g yeast / Rapid Yeast: 5 g
120g / Lukewarm Water: 150 g
Whole Egg: 45 g
Unsalted Butter: 30 g

Method:

  1. Mix and knead all ingredients except butter in stand mixer until smooth before adding butter and continue to knead to pass window pane.
  2. Shape into a ball, lightly flour a container and place dough into it.  Cover and allow to proof until doubled.
  3. Remove dough from container and place on lightly flour tabletop.  Gently press out the gas and divide into 12 portions. Rest for 10 minutes.
  4. Take a piece, roll out into an oval shape, place a piece of filling on the centre and seal it properly. Shape into an oval shape.  Repeat until complete then cover with damp cloth and allow to proof to double again.
  5. Once ready to bake, egg wash the buns before piping the topping on the top and sprinkle some sesame seeds.
  6. Bake in preheated oven at 180C for 15-18 minutes, turning half way to achieve even browning.
  7. Remove and transfer to wire rack to cool completely.

Recipe for Fillings:

155g salted butter / Unsalted Butter: 150g
83g All purpose Flour: 70 g
62g Dry Milk Powder: 75 g
50g Sugar: 60 g
Omitted / Salt: 0.5 g
20g / Shredded Unsweetened Coconut: 30 g

Method:

Mix all ingredients together, divide into 12 portions, roughly shape into ovals and chill for 5 minutes before use.

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Toppings:

Unsalted Butter: 15 g (I used salted)
Caster sugar: 5 g
Plain Flour: 10 g
Lightly beaten egg: 10 g (I would remove this ingredient for next bake as I find the paste too soft and melted too much while baking)
Sesame Seeds

Method:

Mix all ingredients except sesame seeds together to form a smooth paste, then transfer into a piping bag.

Recipe adapted from Lola’s Kitchen

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Pumpkin Rolls (sourdough method)

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Pumpkin Rolls (sourdough method)

Ingredients:

400g bread flour
200g mashed pumpkin
30g castor sugar
50g young starter (fed and allowed to ferment to doubled)
1/2 tsp salt
1 egg, lightly beaten and keep a tablespoon for eggwash
120g full cream milk (reserve 20g to add slowly, if needed)
50g butter

METHOD:
1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide the rolls into desired sizes. Mine was about 72g each and I got a total of 12 portions.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash and bake in preheated oven at 170C for 30mins or until golden brown. Tent the bread once the desired colour is achieved.

 

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Peach custard buns (tangzhong method)

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Peach custard buns (tangzhong method)

To prepare the water roux:

In a pot, place 100g of water and 20g of bread flour and cook on low heat. Keep stirring until it thickens. This takes about 2 minutes to achieve so do not walk away! transfer to a bowl, cover with cling film (press the cling film on the roux surface to prevent drying). Cool completely before use or keep overnight in fridge.
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Custard Filling:

40g Sugar
50g Egg
15g AP Flour
10g Corn Starch
5g Custard flour (Use 15g custard flour and omit the corn starch if you want more yellow custard)
200g Milk
40g Butter
Pinch of salt
1 tsp of vanilla extract (optional)

To make the filling:

1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard to prevent drying. Chill until needed.
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Dough ingredients:

140g Japanese bread flour
60g Soy flour (I think it’s soy flour as it smelt like soy lol! Please correct me if I am wrong)
80g water roux (tangzhong)
4g yeast
20g butter
30g egg
30g sugar
20g milk powder
50g water

Instructions to prepare dough:

1. In a stand mixer with dough hook, place all dough ingredients except butter and mix until smooth dough forms.
2. Add butter and continue to knead to window pane stage.
3. Gather into a ball and allow to proof until doubled.
4. Divide into 6 equal pieces (about 72g), roll into balls and allow to rest for 10 mins.
5. Roll out into a flat square (about 5″) and dust some flour on the top. Fold it over into a triangle and make a cut on both sides of the dough but do not cut all the way through, leave the meeting point intact. Open up the cut dough, fold the cut stripes across each other, leaving the centre empty for filling. Place a spoonful of custard and a piece of peach into the centre. Watch this video for a better idea: https://www.youtube.com/watch?v=3_Pp9fwLkBY
6. Place into a baking tray. Repeat with the balance dough. Allow to proof, covered, until doubled.
7. Preheat oven to 180C. Brush the top of the buns with egg wash.
8. Bake for 15 minutes then lower to 160C and continue to bake for 5-10 minutes or until golden.
9. Remove from oven and allow to cool on rack.
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Soft Sourdough Sandwich Loaf

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Soft Sourdough Sandwich Loaf
adapted from here

INGREDIENTS:

265 grams active young sourdough starter (feed your starter on the day you wish to bake this bread, wait till tripled or pass the floating test then use. This way your bread will not be sour)
131 g full cream milk
58 g lukewarm water
30 g melted salted butter
30 g honey
2 tsp brown sugar
80g whole wheat flour
76g Gold Medal Bread Flour
193g Japanese bread flour
1 tsp salt

INSTRUCTIONS:

1. Mix all of the ingredients except salt, using a stand mixer with the dough hook until a dough forms. Rest for 20 minutes before adding the salt and continue to knead about 10 mins until window pane stage. Rest, covered, for about 1 hour or almost doubled.  Temperature here is about 30C. Colder climate may take longer.
2. Press out the dough and divide into 3 equal portions. Shape each portion into a swiss roll and place into prepared greased pan. Cover again and proof for another 2-3 hours until doubled in size.
3. Bake in preheat oven at 190C for 35 minutes or until golden brown.

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Sourdough starter Soft Sandwich loaf

 

 

Sourdough starter Soft Sandwich Loaf

Ingredients:

330g Japanese Bread flour
2 Tablespoons of whole wheat flour
66g Sourdough Starter (fed 15g:45g:45g)
264g liquid – 2 Eggs and top up with full cream milk to the required weight
30g Sugar
50g lightly salted Butter, softened at room temperature
4g Salt

Method:-

  1.  In a stand mixer bowl, place all ingredients except butter and mix until dough is smooth and pliable.
  2. Add butter and continue to knead to window pane.
  3. Remove from bowl, and place on lightly floured tabletop. Divide into 3 portions.
  4. Take one portion, roll flat to about 8 inch long then roll into swiss roll. Set aside to allow it to relax. Continue with the other 2 portions.
  5. Take the first portion and roll out flat again then roll back into a swiss roll shape. Place into greased and flour baking pan. Repeat with the balance.
  6. Allow the dough to proof until it reaches the rim of the pan before baking in preheated oven at 190C for 35 minutes. Tent if it gets too brown.
  7. Remove from pan once cooked and cool completely on wire rack before slicing.

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