Posts Tagged bread

Banana Loaf Bread Sponge (Dough Method)

 

 

Banana Loaf Bread (Sponge Dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
120g Bread flour
60g All purpose flour
15g milk powder
100g mashed banana (preferably very ripe)
3g yeast
20g sugar
4g salt
50g full cream milk (liquid)
30g unsalted butter, softened to room temperature

 

 

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except milk and butter. Knead until a smooth dough forms. If dough is too dry, add a tablespoon of the milk at a time. You may not need to add all. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 20 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

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Tomato/thyme bread

Tomato/thyme bread (sponge dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
110g Bread flour
60g All purpose flour
15g milk powder
60g Tomato paste (canned paste)
3g yeast
20g sugar (may reduce to 10g for more savory taste)
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added if needed)
30g unsalted butter, softened to room temperature
1 tsp of dried thyme

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

 

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Coffee Walnut Bread


Coffee Walnut Bread
Recipe adapted from Alex Goh’s cook book
Size of pan: 20 x 10 x 10 cm

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
3g yeast
30g sugar
4g salt
30g full cream milk (liquid)
2g coffee powder
26g egg (beat up 1 egg and measure out the required amount)
30g unsalted butter, softened to room temperature
33g water (add more if dough too dry)
50g walnuts (roasted and chopped into small bits) – can add more if you wish

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter and walnuts. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Add the walnuts and knead until just combined. Shape into a ball and allow to proof for 30 minutes or until doubled.
3. De-gas gently and divide into two equal pieces. Roll out into about the length of loaf pan and roll up like a swiss roll. Place this into the pan and repeat with the other piece. Place it side by side with the first piece in the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

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Chocolate Custard buns

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Chocolate Custard buns
Chocolate dough (good for 12 buns)
Shared by Barry Apek on Facebook

370 gm bread flour (Japanese Prima)
30 gm cocoa powder (valrhona)
70 gm caster sugar
3 gm salt
1 large egg
1.5 tsp yeast
213 gm milk (1 used 220g)
40 gm butter

Method:-
1. Put all ingredients (except butter) into a mixing bowl, using the hook attachment, knead until smooth before adding the butter and continue to knead until window pane.
2. Remove from bowl, hand knead briefly to smoothen then shape into a ball and return to lightly floured mixing bowl to proof.
3. Remove from bowl and punch down to de-gas. Divide dough into 12 portions (about 65g)
4. Take a piece and roll flat, keeping the center thicker, place a heaped tablespoon of custard into the center and seal up. Repeat with the rest of the dough.
5. Cover the buns with a damn cloth and allowe to proof until the doughs are really puffed up.
6. Apply egg wash and pipe on the swirls before baking at 170C (2nd lowest rack) for 20 minutes, turn inside out and continue to bake another 10 minutes or until golden.

 

Custard Filling:

80g Sugar
100g Egg (I lightly beat up 2 eggs and measure out 100g)
30g All Purpose Flour
20g Corn Starch
10g Custard flour (Use 30g custard flour and omit the corn starch if you want more yellow custard)
400g Milk
80g Butter (salted)
¼ tsp salt (omit if using salted butter)
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. Chill until needed. Reserve about 30g for piping swirls on the top. Divide the balance into 6 portions for filling.

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Pandan buns with coconut filling


Pandan Buns with coconut fillings

240g bread flour
60g plain flour
80g old dough
4g instant yeast
35g castor sugar
3g salt
1 medium size egg
60g pandan juice
60g fresh milk
40g unsalted butter

Coconut fillings :
Buy a packet of fresh grated coconut and fry it with some water and some pandan leaves until moist then add liquid gula melaka (quantity according to your desired sweetness).  It’s easier to melt your gula melaka first before adding. Once fully mixed, add some corn starch slurry to thicken. Dish out and allow to cool.


Method:

1. Tear the old dough into the mixing bowl, add the rest of the ingredients except butter and knead until a smooth dough forms. Add butter and continue to knead to window pane.

2. Allow to proof until doubled before dividing into 12 portions. Flatten each piece and add coconut filling in the center. Seal completely and place on baking tray.

3. Allow to proof another time until doubled.

4. Brush with egg wash and bake for 18-20 minutes at 180C on lowest rack until golden brown. Turn the tray halfway through baking to achieve even browning.

5. Remove from oven and let it cool on rack.

Old dough:

Mix 100g bread flour with 1/16 tsp of instant yeast and 70g cold water into a dough. Place in a covered container and let it ferment for 4 hours at room temperature. Gently degas it and divide into required portions. Wrap balance with cling film and freeze it if not using within 48 hours. When you need it, just thaw before use.

 

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Pumpkin Rolls

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Using the same recipe to make these custard and coconut buns

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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%)

2g tumeric powder

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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