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Monday, July 30, 2012

Plain Flour Carrot Loaf [Straight Dough Method]


You can baked this bread using all purpose flour if you happen to run short of bread flour.  This bread turns out well like my previous baking of pumpkin buns [recipe here].  The bread texture is good  - soft and moist even though I baked it as a loaf bread.  
Ingredients
[bake in loaf pan size 21cm x 9cm x 7cm]
300 gm plain flour
1 tbsp skimmed milk powder
1/2 tsp salt
30 gm sugar [1 used 2 level tbsp]
1 small egg
150 gm grated carrot - squeezed out juice and add water to get 150 ml carrot juice
2 tsp yeast
1 tbsp butter
  1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Gradually add in carrot juice/water [may not use all] and continue kneading until dough is soft and smooth [about 7-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage.
  3. Form dough into a ball.  Place in a bowl covered to rest for 15 minutes or until double in size. [Can prepare dough up to this stage - place dough in an airtight container or tied up plastic bag and keep in the refrigerator for 1 day before use.  Safe time and bread can be ready in a shorter time whenever you feel like having freshly baked bread for breakfast.   Thaw dough to room temperature before use].
  4. Punch down rested dough.  Divide into 4 pieces of equal weight.  Round up into a ball.   Roll each piece into a small rectangle, fold into thirds, then again roll flat into a rectangle.  Roll up tightly into a swiss roll.   Place on baking tin.  Finish doing the same for the other 3 pieces.
  5. Leave dough in oven to proof until double in size [about 1 hour]. 
  6. Remove from oven to preheat oven to 180 degrees C for 10 minutes.
  7. Then bake loaf bread in preheated oven for 25 minutes.  Remove and cool on wire rack.

Note:
This dough can be used to bake buns too.

I'm sharing this post with Bake Your Own Bread via girlichef.
BYOB 125 x 125

Sunday, July 29, 2012

Char Siew Sweet Buns [Sponge Dough Method]

For these Char Siew Buns, I'm using the sweet dough [sponge dough method] and palm sugar char siew as filling.  You can also use straight dough method to make the bun dough.

The bun texture is very fine and soft even on the next day.  It is very similar to those small buns that are served with chicken chops at western food outlets.



Ingredients for the buns-Sponge Dough Method
[makes  16  buns]
Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml  cold water
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof for 1-1 1/2 hours or double in size.
Step 2 - Ingredients
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water

50 gm butter

Egg glaze and toasted sesame seeds
Filling -  palm sugar char siew [recipe here]

 
  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 16 portions of equal weight.  Shape dough into round balls.
  3. Roll out each ball and flatten dough, place a spoonful or more of char siew filling in the centre.  Gather up the seam and seal well.   Place bun on paper casing, seam side down on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds.
  5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden. 
  6. Brush buns with some melted butter [can skip this step if you do not want the buns to be oily] 
  7. Remove and leave to cool on rack or serve.
I'm submitting this to Bake Your Own Bread hosted by girlichef.

Saturday, July 28, 2012

Palm Sugar Char Siew [Version 1]

This char siew recipe is adapted from Wendy [recipe here].  I used pork tenderlion for this char siew [only made half the portion] which I will be using as filling for my Char Siew Sweet Buns. 
Ingredients
300 gm pork tenderlion [about 1/2 inch thick slices] or pork belly
1/2 tsp salt
1 tbsp soy sauce
1 pandan leave - knotted
40 gm palm sugar
enough water to cover meat
  1. Put all ingredients [except palm sugar] in a heavy based sauce pot.  Bring it to a boil then lower heat to simmer for 10-15 minutes with lid on.  Turn over meat slices and boil for a further 10-15 minutes or until the meat is almost tender.
  2. Remove lid and add in palm sugar and continue to boil until gravy is reduced and thick like honey.
  3. Keep stirring to prevent meat getting burnt.
  4. Dish out to cool before cutting to serve or cut into small pieces to make char siew filling.
Sauce Ingredients for Char Siew Filling for Buns
2-3 shallots - flatten and chopped
1/2 tbsp oil
80 ml water
1/2 tbsp each of tapioca flour and cornstarch
1 tsp plain flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp rose wine [mei hua lou]
2 stalks spring onion - chopped small pieces
2 tbsp toasted sesame seeds
  1. Fry shallots in oil until aromatic.  Add in diced char siew and all the sauce ingredients [except the 3 types of flour].  Stir to mix ingredients well.  Add in water.
  2. Bring it to a boil and lower heat to simmer for 5-10 minutes.  Add in all the flour to thicken.
  3. Set aside to cool completely before adding chopped spring onions and sesame seeds.
  4. Refrigerate filling before use.
Note:
This filling can be used for steamed baos too.

Friday, July 27, 2012

Lemon Soufflé Cake [2nd Attempt]

My first attempt to bake this cake was not that satisfactory but the taste was perfect. So I tried this time following the actual baking method and the cake was lovely, lovely, lovely.  If you are interested to bake this cake, please follow this recipe and method.  I will definitely bake this cake again and again cos' it is a low gluten cake.  A special thanks to Happy Flour for her guidance and advice on the ingredients used.  Happy Flour, I made it!!!!
Ingredients
3 egg yolk
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
25 ml lemon juice
25 ml milk
1 tsp lemon zest
35 ml vegetable oil [I  used 2 tbsp]
40 gm cake flour  - sifted - set aside
3 egg white
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar
  1. Line base of a 7" square tin with grease proof paper and wrap it with tin foil.    [This time, I used a 7" loose base round baking tin.]  Place it in a bigger square baking tin.  Preheat oven to 150 degrees C.
  2. Mix lemon juice, milk, lemon zest and oil  together.
  3. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
  4. Add in liquid mixture and whisk until well combined.
  5. Fold in sifted flour and stir until batter is smooth.
  6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.   Add in the sugar in 3 batches and whisk on medium speed until soft peaks formed.
  7. Fold in 1/4 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.
  8. Scoop out 1/3 of mixture, add a little [1-2 drops] of green colouring, fold until combined.
  9. Pour 1/3 of plain batter into prepared cake tin, followed by green batter then again the plain batter.  Swirl the batter to create a marble effect [I didn't really swirl the batter].  Place it in the bigger cake tin filled with hot water.
  10. Steam-bake cake in a preheated oven at 150 C for 60 minutes [without covering with foil.  [Note: If covering cake with foil, bake at 180 degrees C for  45 minutes, after 45 minutes, remove foil and bake a further 10 minutes].**
  11. Remove cake at once from tin. cool it on a wire rack and all paper linings otherwise the cake base and sides may be moist.
Note
** Next time I bake this cake, I try this baking method.




I'm submitting this post to July Tea Time Treats Challenge - Cake Stall Cakes hosted by

Thursday, July 26, 2012

Lemon Soufflé Cake [1st Attempt]

After baking the Orange Souffle Cake and Chocolate Souffle Cake which I like so much, I again tried with lemon flavour.  The flavour of this cake is very refreshing and the texture is soft, cottony and moist. 
The only mistake I made was I covered the top with foil but forgotten to extend the baking time for another 10 minutes.  So the top was a little moist and difficult to handle.  I then grilled it for about 5-10 minutes to make it easier for slicing, the cake was saved.   Don't follow this way, unless you prefer a pale crust.     Next time, I will try to bake at 180 degrees C for 45 minutes if I'm covering it with foil.

Ingredients
3 egg yolk
1/2 egg (about 30g)
15 gm sugar [I used 1 tbsp]
1/4 tsp salt
25 ml lemon juice

25 ml milk
1 tsp lemon zest
35 ml vegetable oil [I  used 1 1/2 tbsp]
40 gm cake flour  - sifted - set aside

3 egg white
55 gm sugar [used 3 tbsp]
1/4 tsp cream of tartar
  1. Line base of a 7" square tin [use loose bottom pan] with grease proof paper and wrap it with tin foil.  Place it in a bigger square baking tin.  Preheat oven to 150 degrees C.
  2. Mix lemon juice, milk, lemon zest and oil  together.
  3. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
  4. Add in liquid mixture and whisk until well combined.
  5. Fold in sifted flour and stir until batter is smooth.
  6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.   Add in the sugar in 3 batches and whisk on medium speed until soft peaks formed.
  7. Fold in 1/4 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.
  8. Scoop out 1/3 of mixture, add a little [1-2 drops] of green colouring, fold until combined.
  9. Pour 1/3 of plain batter into prepared cake tin, followed by green batter then again the plain batter.  Place it in the bigger cake tin filled with hot water.
  10. Steam-bake cake in a preheated oven at 150 C for 55-60 minutes [without covering with foil.  [If covering cake with foil, bake at 180 degrees C for  45 minutes, after 45 minutes, remove foil and bake a further 10 minutes].
  11. Remove cake at once from tin, discard all paper linings [to prevent vapour when cooling] and cool it on a wire rack.

Wednesday, July 25, 2012

Fried Rice With Salted Fish

One more dish using the salted fish made by my hubby from his fishing trip.  This time I fried rice with the salted fish meat with smoked ham.  I loved to add some vegetables to my fried rice for an easy complete weekend meal. 
Ingredients 
[serves 2]
1 cup basmathi rice - steamed to cook for 25 minutes and cooled [I seldom has leftover rice at home]
2-3 tbsp diced salted fish meat 
1-2 pieces smoked ham [or any other ham] - cut small cubes
1 egg - lightly beaten with a pinch of salt and 1/2 tsp shaoxing wine [can use 2 eggs]
romaine lettuces - cut shreds
some carrot shreds
some chopped garlic
spring onion - cut small pieces
2-3 tbsp oil
2-3 tbsp light soy sauce to taste 
dash of msg and pepper to taste
  1. Heat 2 tbsp oil in wok on medium low fire to fry salted fish until aromatic and golden.  Removed.
  2. Using the same oil, saute garlic until aromatic, add in ham, carrots and rice.  Stir to mix well and add in seasoning to taste.  
  3. Push rice aside.  Add in 1 tbsp oil, pour in the egg.  Bring the rice to mix.  Fry until rice is light, then add in vegetables and fried salted fish.  Stir fry to mix well and vegetables are cooked.  Lastly add in the spring onions.
  4. Off fire and dish out on serving plate, garnish with extra salted fish.  Serve with sambal belacan or cut red chillies.

Tuesday, July 24, 2012

Cornet Shaped Carrot Buns [Sponge Dough Method]


Came across this recipe sometime ago but could'nt bake these buns as I do not have the cornet moulds. On my last shopping trip, I noticed these cornet moulds among the other baking items up for sale for the Hari Raya festive season.  There were so many new  baking/cooking utensils/items on sale at the departmental stores but I have to discipline myself not to buy too many unnecessary items no matter how tempting they are.  Being a rather 'disciplined person', hehe, I bought only these moulds and they were cheap for a set of 6 pieces [RM 3.90/set] and hopefully they are going to useful....in my kitchen.

First I baked these buns then I filled them with some tuna mayo fillings just before serving.  I supposed they can be stuffed with many other types of fillings [either sweet or savoury].  May be my god daughter would love it with ice cream [she loves having bread with ice cream].  This recipe yields  16 buns.  The buns were soft, fluffy and moist and can easily be dislodged from the moulds.






Ingredients for the Buns
Step 1 - Sponge Dough
100 gm bread flour
100 gm plain flour
1.5 tsp instant yeast
130 ml water
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a soft and smooth dough.
  • Cover and leave to proof for 1-1 1/2 hours or double in size.
Step 2 - Bread Dough
200 gm bread flour
2 tbsp sugar
1 tsp salt
130 gm grated carrot
40 gm butter
  • Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only].
  • Shape dough into a ball.  Cover and leave to proof for 15 minutes.
  • Punch down and divide dough in 16 pieces.
  • Shape dough into round balls.  Flatten each ball, roll up and roll dough into a 12" rope.  Thin out at one end.
  • Coil the dough around a lightly greased cornet shape mould.  Place on a lightly greased baking tray.   Do the same for the rest of the dough.  Leave to rise for 40-50 minutes or until 2 times in size. 
  • Before baking, brush with beaten egg.
  • Bake in preheated oven at 200 degrees C for 10-12 minutes or until golden.
  • Leave to cool on rack, remove mould and fill cornet buns with prepared filling before serving.



Potato and Tuna Mayo Bun Filling
Ingredients for filling
1 tin tuna
2 hard boiled eggs - chopped
1 potato - boiled/steamed till soft - diced
3 tbsp mayonnaise
  • Mix the first 3 ingredients together then add in mayonnaise.  Refrigerate if not using immediately.
I'm sharing this bread recipe with Bake Your Own Bread [BYOB] via girlichef


Monday, July 23, 2012

MY Penang Lor Mee



Penang Lor Mee is a hawker's food usually available at hawker's stalls that sell the popular Penang Prawn Noodles [aka Hokkien Mee or Har Mee].

Basically it is blanched yellow noodles with beansprouts and water convuvolous top with  soy sauce braised meat and eggs.  Thick brownish 5 spice flavoured gravy is scooped over the noodles and serve with plain chilli sauce and garlic/vinegar sauce.  Some other ingredients such as pork skin, pork small intestines,pork ribs and  chicken feet, can also be added if cooking in bigger quantities

This is the recipe with simple ingredients for Penang Lor Mee.

Ingredients
[makes 3-4 bowls]
200 gm yellow noodles
150 gm rice vermicelli [meehoon]
150 gm beansprouts
150 gm of water convuvolous [kangkong] - washed and cut into 3 cm lengths [I like more vege]
2 tbsp of fried shallots
200 gm pork meat [keep whole]
2 hard boiled eggs - shell removed

2 tbsp chilli boh/paste mixed with 2 tbsp hot water
garlic and vinegar sauce *

Ingredients for the stock/gravy [taste to adjust seasoning]
700 ml water or stock
1 star anise
1 heaped tsp 5 spice powder
1 1/2 tsp salt
2 tsp sugar
3 tsp light soy sauce
1/4 tsp msg
2 tsp dark soy sauce [more is colour is light]
1/2 tsp pepper

2 - 3 tbsp cornstarch  mix with 2 tbsp water for thickening
1 egg - lightly beaten
  1. Boil water is a stock pot.  Add in all the ingredients and bring to boil on high heat for 10-15 minutes to bring out the flavours of the 5 spice powder and star anise.  Add in the hard boiled eggs and meat.  Lower heat to simmer for 15-20 minutes or until meat is cooked.  Dish out the eggs and meat and set aside to cool before slicing.  Taste to adjust seasoning.
  2. Bring stock to a rolling boil, then stir in the cornflour mix to thicken the soup.  Let it boil for a few seconds.  Turn off heat immediately.  Pour in egg in a circular pattern and stir lightly. 
  3. Double-boil gravy to keep warm/hot or just reheat to hot before serving noodles.
How to serve noodles
  1. Slice meat and cut eggs into wedges. Set aside.
  2. Bring a pot of water to boil.  Blanch yellow noodles, meehoon, beansprouts and kangkong to cook [1 bowl portion at a time].  Drain off water.  Place noodles in a serving bowl.
  3. Top noodles with some sliced meat and eggs.  Use a ladle to scoop gravy over ingredients.
  4. Sprinkle fried shallots and serve with a chilli sauce and garlic/vinegar sauce.


How to prepare garlic and vinegar sauce 
75 gm garlic - remove skin
1 tbsp sugar
1 tbsp white vinegar
2 tbsp boiling water
  • Blend garlic in a blender, then add in the remaining ingredients.  Stir to mix well.
  • Can store leftovers in a glass container and refrigerate for other uses, too.
Muhibbah Malaysian Monday

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of 3 hungry tummies

Sunday, July 22, 2012

Fried Soy Bean Noodles [Tau Chiam Noodles]



A very Asian cuisine and a convenient one-dish meal for the family for weekend lunch or dinner.
Info from Eating Pleasure on Soy Bean Noodles "Soy bean noodles is called tau chiam in Hokkien. It's made of soy bean and wheat. Hence, the Protein value is higher than the normal noodles, and it's low in carbo too. It's good for diabetes patient who loves noodles. The texture is similar to "pan mee" ????."

At home, this noodle is usually cooked into a thick soup with yam, dried prawns, meat and mushrooms.  The stock is boiled and the noodles added.  The soup becomes thick by the time the noodles are cooked and also because of the yam. Add more stock if you preferred the soup to be less thick.  A very traditional way [kochabi] and is quite acceptable by all in the family. I'll cook the soup version next time.

Anyway, this time, I'm frying it with some other ingredients. 

Ingredients
[serves 2-3]
200 gm soy bean noodles [tau chiam] - blanched in boiling water to soften
50 gm meat - sliced [optional]
70 gm prawns - shelled
3 dried mushrooms - soaked and shredded
1 small red carrot - shredded
50 gm cabbage - shredded [I used iceberg lettuce]
50 gm chives or chives flower - cut 3 cm lengths
2 tsp chopped garlic
2 tbsp oil
1 tbsp sesame oil
cut red chillies in soy sauce
Seasoning [combined]
1 tbsp oyster sauce
1 tbsp soy sauce
dash of msg and pepper to taste
1/2 tsp sugar
1 cup water
  1. Blanched noodles in boiling water to cook until al dente.  Remove and drain in colander [mix with some sesame oil].
  2. Heat oil in wok, fry garlic until aromatic.  Add in prawns, meat and mushrooms to fry, then add in carrots.  Stir fry well and add in blanched noodles and seasoning.  Stir fry and toss noodles to combine all ingredients.
  3. Add in water, chives and lettuce.  Stir fry to combine ingredients well and cooked until gravy is slightly thickened.
  4. Dish out and serve immediately with cut chillies.
Note 
  • If using cabbage, add in when adding carrots
  • Not necessary to have all the above ingredients, any combination is alright.  I added crabmeat too.


Saturday, July 21, 2012

Potato Sesame Seed Buns [Straight Dough Method]


This 马铃薯面包 Potato Bread recipe was from Cathy's blog [details here] which was adapted and modify from 'The Second Book of Baking for Beginners' by Carol.  I used to bake potato buns from potato flakes and has never tried using boiled potato [mashed].
Quite an easy to follow recipe but most important is, it yields really soft and moist buns.  However, I made them round and coat them with toasted sesame seeds which are rather similar to those sold at Adventist Hospital Bakery.  There, the buns were baked in a cluster of 9 buns.  The buns were covered with lots of sesame seeds, very soft and moist.  Think this is also a healthy bun cos' it isn't sweet, salty or oily.
Ingredients
[makes 12 buns]
270 gm bread flour
30 gm plain flour
3 gm bread improver [I omit]
150 gm mashed potato [boiled with water till soft and mashed]
20 gm caster sugar [I used 1 1/2 tbsp]
1 tsp instant yeast
1/4 tsp salt
150 ml milk
30 gm butter [I used 1 tbsp]
enough lightly toasted sesame seeds
Butter, cut into thin strips
granulated sugar - optional
  1. Dough - Combine all ingredients together (except butter) in a mixer and knead until a soft dough is formed [about 10-12 minutes].    Add in butter and continue to knead until the dough is soft, smooth and elastic.  This takes about 10-15 minutes from low speed to medium high speed.  The dough should not stick to the fingers when touch or reach window pane stage.
  2. Leave to proof for 15 minutes or until double in size.  Punch down dough.
  3. Divide the dough into 12 equal portions.   Roll dough into round balls.  Wet them with some water, then coat it with sesame seeds.  Place on foil cupcake cases [buns will not stick to foil cases after baking].
  4. Proof the dough for  45minutes or until double in size.
  5. Use a knife to make a slit in the middle of the dough  and put one strip of the butter on top.  Sprinkle with some granulated sugar [for better effect, brush dough with egg glaze or milk before slitting the buns].
  6. Bake in a preheated oven at 190 degrees C for 15 minutes or until golden.  Remove to cool on wire rack.
I'm sharing this post via BYOB [Bake Your Own Bread] hosted by Girlichef.

Friday, July 20, 2012

Fuchow Fish Maw Soup

This soup has quite a number of ingredients but preparation is not that difficult.  The soup tastes sourish sweet and not spicy at all even though chilli is added. 
Ingredients
50 - 100 gm fried fish maw - soaked until soft, cut into bite size pieces
1 tbsp chopped coriander leaves
Ingredients for Meat and Prawn Balls
100 gm shelled prawns - finely chopped
100 gm meat or chicken fillet - finely chopped
  • marinate with some pepper, salt, sugar, sesame oil and cornflour.  Mix well and refrigerate while you prepare the other ingredients.
Ingredients for Soup Stock
1 tsp each of chopped garlic, shallots and ginger
1/2 tsp chilli boh/paste [optional]
1/2 tbsp oil
700 ml chicken stock or water
3 tbsp tomato sauce
2 tbsp chilli sauce
1/4 tsp sugar
1/2 tsp salt to taste [if using water]
1 tsp chicken stock granules
a dash of pepper
1-2 tbsp lime juice
1 tbsp cornstarch + 1 tbsp water for thickening
  1. Heat oil in pot to saute chopped ingredients and chilli paste until aromatic.  Add in stock/water.  Bring it to a rolling boil. add in fish maw to cook.  
  2. Scoop prawn and meat ball mixture into balls with a wet metal spoon into boiling soup to cook for 1-2 minutes.  Add in all the seasoning and simmer for a few minutes.  Taste to adjust seasoning.
  3. Stir in thickening.  Once it comes to a quick boil, dish out and garnish wi
Note
After thickening the soup, you can stir in 1 beaten egg before serving.

Thursday, July 19, 2012

Milk Bread Loaf [Straight Dough Method]


Milk bread slice with butter and homemade Kiwi Jam
This milk loaf recipe was  from Blessed Homemaker and her original source was from Happy Home Baking.  Anyway, this is the recipe which I used to bake 2 loaves of bread [420gm each] using just milk.  As usual, I made double as I'm sharing with my neighbour.  Just halve the quantity if you wish to make only a loaf.
This bread is soft, light and moist.  Nice bread.  The dough is not sticky, easy to handle.

If I'm not wrong, this dough recipe can also be used to make buns [recipe here].
Ingredients for Milk Loaf 
[makes 2 loaves x 420 gm]
500 gm bread flour
1/4 tsp salt
3 tbsp sugar [about 50 gm]
1 small egg
260 ml UHT milk
2 tsp yeast
1 tbsp butter
  1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or smooth, elastic and dough is not sticky.
  3. Form dough into a ball.  Place in a bowl covered to rest for 1 hour or double in size [usually is less than 1 hour].
  4. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well.  Place the  loaves in greased Pullman's tins.
  5. Leave in oven to proof until double in size [about 1 hour].  
  6. Bake in preheated oven at 160 degrees C for 35-40 minutes.  Remove and cool on wire rack.  
I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef


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