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Friday, 8 December 2017

Herman - Sweet Pandan Milk Bread 香兰牛奶甜吐司



It was Friday - that's my designated Herman bread baking day 🍞 Using a longer baking pan I bought from Ikea, I had to increased the dough volume by 20% as compared to my previous bake.
The freshly prepared pandan puree gave the soft bread it's unique sweet flavour and natural yellowish green hue. I cut the bread into thicker slices for better 口感 😋


Bread maker: Mayer MMBM12
Raw dough weight: 652g
Pan size: 20x10x7.5 cm narrow base
Baking temperature: In a cold oven progressively increase the temperature from 120°C to 170°C at an interval of 10 minutes.

Ingredients


12g pandan leaves
100g water

25g water
20g beaten egg
40g fine sugar
4g fine salt
25g coconut/vegetable oil

270g Prima bread flour
30g Prima top/cake flour
6g milk powder

120g Herman Starter (7th day)
1g instant dry yeast


Some salted butter for glazing after baking


Directions

1. Stir a 7th day Herman Starter, and use it after about 2 to 5 hours.

Blend 12g of fresh pandan leaves with 100g  of water in a food processor into a smooth mixture. Collect 110g of the pandan leaf puree for later use. I didn't strain the pandan puree.



2. Pour all the dough ingredients into the bread pan following the sequence listed. Select C-11 Ferment Dough function, and start the program.
When the countdown timer reads 0:45, stop the program manually.


Take an empty plastic bag, lightly coated with oil, and transfer the dough into it.
Let the dough sit in room temperature for about 60 minutes.

1 hour later

Double seal the dough with another plastic bag, cover with a lid, and place in a fridge to undergo overnight cold fermentation. My dough took about 17 hours to undergo cold fermentation.


3. Take out the dough and thaw in room temperature for about 2 hours.


4. Transfer the dough to a well-floured work top, and deflate the dough. 

Fold in the four sides of the dough towards the centre.

Flip over the dough, cover with a lid, and let the dough rest for about 15 minutes.

5. While waiting, line a 29x10x7.5cm loaf pan with parchment paper. Set aside.

6. Roll out the dough into a rectangular shape, with the width corresponding to the length of the pan.

Roll in from both ends of the dough towards the centre.

Pinch to seal the meeting edges.

With the seam end facing down,

transfer the dough to the lined loaf pan. Spray some water,

cover with a kitchen towel, and let the dough proof for about 100 minutes, or till double in size.



7. Dust some bread flour over the top of the dough before baking.

Start from cold oven and raise the oven temperature to 120°C for 10 minutes

increase the temperature to 140°C for 10 minutes

further increase the temperature to 160°C for 10 minutes

finally increase the temperature to 170°C for 10 minutes, or till the bread is done.

end of baking

8. Remove the bread from the oven.

Lift the bread out of the pan immediately. And allow the bread to cool down on a cooling rack. 

9. Slice the bread after the it has completely cool down. Enjoy 😋🍞






Thursday, 7 December 2017

Kiwi Pineapple Jam 奇异果凤梨果酱


A sweet and a little tangy pineapple and kiwi jam. I first came across this jam combination from the popular IXL jam. Although the jam has a mild flavour, it is very appetizing 😉

Produced: 240g kiwi pineapple jam

Ingredients

240g kiwi, peeled and cut
25g lemon with skin
75g raw sugar *
60g honey pineapple
15g raw sugar *

* The amount of added sugar is determined by the sweetness of the fruits.



Directions

1. Rinse and remove the kiwi skin.

Cut the kiwi into small cubes. I collected about 240g of kiwi from two XL size fruits.


2. Cut about 1cm thick of lemon ring. Remove the white pith, and keep the yellow lemon peel and pulp.

3. Squeeze the lemon juice,

and add the lemon ring, as well as 75g of raw sugar to the kiwi.

Mix well and set aside.

4. Trim away the harder core of the pineapple, and cut it into small.chunks.

Add about 15g of raw sugar to mix with the cut pineapple.

5. Cook pineapple and kiwi in a pot using medium heat.



Stir occasionally to ensure no over-browning at the base.

Lower the heat when the mixture starts to thicken.

6. The jam is ready when the spatula can draw a defined gap through the middle of the jam.

7. Remove the lemon peel from the hot jam.

8. Transfer the hot jam to a sterilized glass container.

Seal the opening with a cling wrap and lid.

Invert the hot jam and let it cool to room temperature.


9. Keep the jam in the fridge after opening 😀