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Sunday, 31 January 2016

Natural Yeast Pandan Coconut Roll Bun 香兰椰香面包卷


A soft and fragrant bread roll with sweet scent coming from the natural pandan leaf, and coconut from the added coconut oil and coconut cream powder. A few reconstituted coconut bits gave the bread some surprised crunchiness :)

Yield: 9x7cm buns

Raw dough weight : ~435g
Appliances: Whirlpool breadmaker BM1000

Natural Yeast (100% hydration)
Day Temperature: 30 degree Celsius 
Ingredients
60 g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour
1g raw sugar 

Click the link for the method of cultivating natural yeast:

Directions 
1. Feed the room temperature natural yeast poolish dough with 10g each of cool boiled water and bread flour, as well as 1g of raw sugar*. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.
* As my natural yeast has been rest for too long, raw sugar was being added to invigorate the natural yeast faster.

Feeding

1 hour after feeding, the poolish dough has grown more than double. 


Using fridge-cold ingredients if possible
Ingredient A
8~10g pandan leaves
90g cold fresh milk 
15g condensed milk

Ingredient B
20g beaten egg
35g raw sugar
1/4 tsp salt 
20g coconut/vegetable oil

Ingredient C
180g bread flour
20g cake/top flour
50g natural yeast

Ingredient D
1/2 tsp instant dry yeast

Ingredient E (optional)
10g dried coconut stripes

Ingredient F
Some beaten egg for glazing 
1 tbsp coconut cream (optional)

Direction
1. Cut ingredient E into bit size and add 1/2 tsp of hot water to it. Wrap with food wrap. Set aside till needed.



2. Blend milk and pandan leaf from ingredient A in a food processor. 


Add condensed milk to the pandan-milk mixture, blend well.

3. Pour ingredient A and B into the bread pan.


4. Add ingredient C on top of ingredient A and B.


Adding natural yeast

5. Dig a hole in the centre of the flour, and pour ingredient D in.


6. Select "kneading" function and press start. The process will take about 1:30 hour to complete.


7. After the program ends, let the dough sits in the bread pan for about 15 to 20 minutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, it needs the extra time for the dough to rise taller.


8. Invert the dough out of the bread pan and onto a floured work top. 
Press down the dough to release the trapped air. 
Wear a pair of disposable gloves to handle the rather sticky dough.



9. Divide the dough into 9 equal portions, about 48g each. 


10. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.


Cover and let the dough balls rest for 15 minutes.


11. Take a dough ball and roll it into an elongated dough.


Flip over and fold in the two wings

Roll the dough into a long stripe again.

Place some coconut bits from (1).

Roll up and pinch to seal at the end.




Coat the bottom of the dough with some flour and arrange the doughs in a non-stick pan.


11. Give the doughs a few sprays of water and transfer to a closed and warm oven to undergo second proofing for about 30 to 40 minutes, or till the doughs almost double in size.




12. Remove the tray of doughs from the oven and start pre-heating the oven to 170 degree Celsius.
Apply beaten egg over the top of the dough.


13. Bake the dough in the oven at 170 degree Celsius for about 17 to 20 minutes or till the top becomes golden.
At lower rack of the oven.


14. Transfer the bread roll out of the oven and apply butter over the top.


Sprinkle some coconut cream powder over the top for added flavour. 
This step is optional.



Enjoy :)


Friday, 29 January 2016

Sesame Golden Bun 芝麻开门 金玉满屋


A simple soft pumpkin sandwich bun with crunchy sesame top. Given an auspicious name "芝麻开门 金玉满屋“ just for the lunar new year spirit and fun ^^ 

Yield:  10 x 13cm-long sandwich buns
Raw dough weight: 508 g
Appliances: bread machine 
Whirlpool BM1000

50g cooked pumpkin paste 熟南瓜泥
100g cold whole milk 冷全脂牛奶
20g condensed milk 炼乳
30g cold unsalted butter 冷无盐奶油

30g raw sugar 黄砂糖
25g beaten egg 蛋液
1/4 tsp salt 盐

225g bread flour 高筋面粉
25g top/cake flour 低筋面粉
3/4 tsp instant dry yeast 即发干酵母粉

Coating 表面装饰
3 tbsp white sesame seeds 白芝麻


Directions
1. Add ingredients, except the white sesame seeds, into the bread maker following the sequence listed in the ingredients. 
Select "dough" function and start the process.

2. After about 90 minutes, the dough is ready.


3. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.



4. Divide the dough into 10 equal portions, about 51g each.

5. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.



Cover and let the dough balls rest for 15 minutes.

6. Take a dough ball and roll it into a long  flat dough.
The width of the dough corresponds to about the length of the luncheon meat can.

Fold in the two wings


Flatten slightly with a rolling pin, fold into half, and pinch to seal the joining edge.




7. Brush water over the surface and lightly roll the dough over a plate of white sesame seeds.



Optional:
Use a chopstick to create three narrow depressions. Be care not to cut the dough.

Arrange the doughs in a big non-stick baking tray.


8. Transfer to a closed and warm oven to undergo second proofing for about 40 minutes, or till the doughs almost double in size.



9. Remove the doughs from the oven and preheat the oven to 200 degree Celsius.


10. After sending in the doughs, reduce the temperature to 170 degree Celsius. Bake for about 18 to 20 minutes.  or till the top becomes golden.
At lower rack of the oven.



11. Transfer the buns to a wire rack to cool down.


12. Make a slit at the side and fill with your favourite sandwich ingredients. Enjoy :)






This post is linked to Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids plus Cook and Celebrate: CNY at here.