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Sunday, 31 July 2016

Sweet Rye Milk Bun 裸麦牛奶甜面包


A soft and sweet bun with addition of a healthy ingredients - rye flour. The recipe was based on my well-received "Sweet Milk Bun". 
I named the spiral shape bread as "snail" as it resembled a snail shell 🐌 😁


Yield : 9 buns in an 20cm square pan
Bread weight; 481g
Raw: 513g

Ingredients 
150g whole milk 全脂牛奶 
20g condensed milk 炼乳

40g fine sugar 细糖
25g beaten egg 蛋液
1/4 tsp salt 盐
30g unsalted butter 无盐奶油

225g bread flour 高筋面粉

25g rye/cake flour 裸麦/低筋面粉
3/4 tsp instant dry yeast 即发干酵母

Some flour for sprinkling on bread top
些许面粉撒做表面装饰

Direction
1. Line a 20cm square pan with parchment paper. Set aside.

2.  Pour all the ingredients, following the sequence listed in the ingredients list, into the bread pan.
Dig a hole and pour in the instant dry yeast.


3. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.
The mixing, kneading and first proofing will take 1h 30min to complete.



4. When the program stops, let the dough continues to proof in the bread pan for another 30 minutes.


30 minutes later.


5. Turn out the dough onto a floured worktop. Flatten the dough to release the trapped air. 



6. Divide the dough into 9 equal portions, about 63g each.


7. 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.


8. Take a dough ball and roll it into a long  flat dough.


Flip the dough over, and fold into half from the longer end.  

Let the upper flap extend slightly longer than the lower flap.

Flatten the dough slightly by using a rolling pin.

Roll up the dough from the shorter end, 

and pinch to seal at the end.



9. Coat the dough with some flour, and place into the lined baking tin.


10. Spray some water and let the dough proof in a closed oven for about 40 to 45 minutes, or when the dough almost double in size.




11. Remove the dough from the oven. Start to preheat the oven to 180 degree Celsius.


17. Use a sieve to sprinkle some flour over the top of the dough.



18. When the dough is in the oven, lower the temperature to 160 degree and bake for 10 minutes; further reduce the temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.
Place at the lower rack.

Lower the oven temperature to 150 degree Celsius and bake for about 10 to 12 minutes.

End of baking.


19. Transfer the bread out of the oven and lift out from the tin onto a cooling rack immediately.


Enjoy 😋



Thursday, 28 July 2016

Natural Yeast Corn Milk Sandwich Roll 天然酵母玉米牛奶餐包


I used an old recipe "natural yeast corn milk bread", to specially bake it into rectangular sandwich rolls just nice to hold a slice of rectangular luncheon meat.

Round bun is for hamburger, long bun is for sausage bun or hot dog, so luncheon meat needs a flat and broad bun to better hold the meat slice 😆

I recently learned that the lutein present in sweet yellow corn is beneficial to our eye sight, especially in protecting against the high energy blue light emitting from most of the computer monitors and mobile phone screen. So now I have good reason to add blended steamed corn to this recipe 🌽


Yield: 10 rectangular buns
Bread weight
Raw dough weight: 615g
Bread maker: Mayer MMBM12

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

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. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.

Before feeding

Immediatley after feeding,

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


2. Collect 60g natural yeast for later use, and keep the remaining in the fridge. You may want to do a small feeding before storing the natural yeast in the fridge.


Bread dough
Ingredients
115g cold water 
50g steamed corn kernels 蒸玉米粒

25g beaten egg 蛋液
40g raw sugar 黄砂糖
1/4 tsp salt 盐
30g cold unsalted butter 无盐奶油

275g bread flour 高筋面粉
20g milk powder 奶粉
60g natural yeast 天然酵母
1/2 tsp instant dry yeast 即发干酵母

Garnishing
Some beaten egg
1 tbsp pumpkin seeds
3 tbsp sunflower seeds
1 tbsp white sesame seeds
1/2 tsp black sesame seeds


Directions
1. Steam corn kernels with pandan leaf at high heat for about 15 minutes.


2. After the steamed corn has cooled down, blend 50g of corn with 115g of cold water, and 2g of pandan leaf in a food blender.


Keep the corn milk in the fridge for about 20 minutes to cool down.
You can prepare this while waiting for the natural yeast to double in volume.


3. Pour cold corn milk from (2) into the bread pan.


4. Add in beaten egg.


5. Add in raw sugar, salt and cold butter.




6. Pour in bread flour, milk powder and the natural yeast.


Adding the 60g of natural yeast.


7. Dig a hole and pour in the instant dry yeast.


8. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.
The mixing, kneading and first proofing will take 1h 30min to complete.



9. When the program stops, let the dough continues to proof in the bread pan for another 30 minutes.

30 minutes later.


10. Turn out the dough onto a floured worktop. Flatten the dough to release the trapped air. 



11. Divide the dough into 10 equal portions, about 63g each.


12. 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.


13. 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.

Flip the dough over, and fold in the two wings, overlapping each other.


Flip over, and flatten slightly with a rolling pin.



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

Spray some water over the doughs.


15. Transfer to a closed and warm oven to undergo second proofing for about 45 minutes, or till the doughs double in size.



16. To garnish the dough, brush the dough with beaten eggs,

then drops the pumpkin seeds, sunflower seeds, white & black sesame seeds over the dough surface.



17. Preheat the oven to 190 degree Celsius for about 10 minutes.


18. After sending in the doughs, reduce the temperature to 170 degree Celsius. Bake for about 18 to 22 minutes.  or till the top becomes golden.
At lower rack of the oven. Maybe I'll try middle rack next round, so the bread will brown faster 😁



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



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