Tuna Mayo Rolled Buns [Sponge Dough Method]

Similar bun dough recipe and fillings.  Here, I just wanted to share idea on shaping of these buns.

Ingredients for the buns-Sponge Dough Method

[makes  10 - 12 pieces]
Step 1 - Ingredients

2 tsp instant yeast

160-170 ml  water

230 gm bread flour

• 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

60 gm sugar

1/4 tsp salt

1 small egg [20 gm]

25 ml water

100 gm bread flour

30 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 into 10 or 12 pieces.
• Shape dough into round balls.  Flatten each ball, roll into oval shape. 
• Place some filling in the centre.  Seal the edges and roll into an oval shape.
• Fold into half along the long side, then roll up like Swiss roll.
• Invert dough and place on paper casing.
• 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 and sprinkle some sesame seeds.
• Bake in preheated oven at 200 degrees C for  6 minutes, then turn to bottom heat and continue baking for 9 minutes.
• Leave to cool on rack.

 

 

 

 

Ingredients for Filling 

[Tuna with Mayonnaise]

1 can tuna flakes in oil - drain away all the oil and small chilli

1 big onion - chopped small pieces

3 tbsp mayonaise
dash of pepper and salt to taste

1. Fry tuna flakes and onions together until onions are soft and mixture is slightly dry.
2. Remove from pan to cool before adding mayonnaise.  Combine well, filling is ready for use or refrigerate until required.

Coffee Choc Chip Loaf Bread [Straight Dough Method]

A soft and moist loaf bread with aroma of coffee and sweetness from raisins and chocolate chips.

Easy bread loaf that you can baked using the straight dough method.  The dough can be kneaded earlier, refrigerated and thawed before shaping for baking.  If you are up early, the freshly baked bread can be ready for breakfast.

 

Ingredients

[baked in loaf pan of size 4"x3"x9"]

250 gm bread flour

50 gm plain flour

1 tbsp skimmed milk powder

1 tbsp sugar

1/2 tsp salt

1 tsp instant coffee granules

1 1/2 tsp instant yeast

2 tbsp condensed milk

1 small egg

165 ml cold water

30 gm butter [1 tbsp]

some chocolate chips

some raisins

some oatmeal 

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 soft, smooth and elastic dough which is not sticky.   Add in raisins to incorporate well into dough.
3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size.
4. Punch down rested dough.  Round up into a ball.  Fold into thirds then roll into a rectangle.   Spread  with chocolate chips.
5. Roll up like swiss roll and seal the edges well.   Place the dough in greased loaf pan.
6. Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin].    Brush with milk glaze and sprinkle on top some oatmeal.
7. Bake in preheated oven at 180 degrees C for 25-30 minutes.  Remove and cool on wire rack.  

 I'm sharing this with Bake Your Own Bread October 2012 hosted by girlichef

 

Rolls To Buns

This recipe is actually for making rolled buns with various fillings but I made them into round buns because of my mum's request.  She prefers fillings to be wrapped inside the buns rather than 'exposed'.

 

Dough is not sticky, texture like pau dough.  Dough weighs about 600 gm.  Buns are soft, moist and fluffy immediately after baking.   Buns are not that soft the next day but when warmed up in the oven toaster for 5 minutes, it's soft and nice again.  

Ingredients for Dough

[makes 12 buns]

250 gm bread flour

50 gm plain flour

40-50 gm sugar [I used 3 tbsp]

1/2 tsp salt

1 tbsp skimmed milk powder

1 3/4 tsp yeast [can used 5 gm]

1 egg

100-120 ml water

30 gm butter

Any filling of your choice [meat floss, red bean paste etc]

egg or milk glaze

some toasted sesame seeds - optional

some soft butter - for brushing

1. Knead all ingredients together [except butter] until a soft dough is formed.  Takes about 5-10 minutes with an electric mixer.
2. Add butter and continue to knead until dough is soft, smooth and elastic [window pane stage]. Takes about 10 minutes.
3. Shape into a round ball and cover to rest for 30 minutes or until double in size.
4. Punch down and divide dough into 12 portions [50 gm each].  Rest for 5 minutes.  Wrap filliing with dough, seal the edges well.  Place on a baking tray lined with parchment paper, seam side down.
5. Cover and leave to proof for 50-60 minutes or until double in size.
6. Before baking, brush buns with egg or milk glaze, sprinkle some sesame seed.
7. Bake in preheated oven at 200 degrees C for 12-15 minutes [middle shelf] or until golden brown.  
8. Remove and brush with some melted butter and serve immediately or cool on wire rack before packing.

Notes

- Brushing baked buns immediately after baking helps to keep the buns soft and shiny.
- This bun dough is suitable for any sweet or savoury fillings [please refer my label on fillings for options].
- Refer to Christine's blog [here] on tips for making  fresh buns for breakfast.

I'm sharing this post with Bake Your Own Bread hosted by girlichef.

English Bread Pudding with Walnuts and Crumble Toppings

It's unavoidable to have leftover bread slices when breakfast is most of the time bread.  and buns.  Over the week, I have accumulated about 4 cups of bread and it's high time I 'get rid' of them.  Fastest way I believe is making Bread Pudding or breadcrumbs.

 

Bread pudding is an old fashioned dessert [but I'm having it for breakfast] that had its humble beginnings in the 13th century England.  It was first known as a 'poor man's pudding' as it was made from stale leftover bread that was simply moistened in water to which a little sugar, spices and other ingredients were added.
Here 's the simple recipe with 2 parts to prepare, the bread cubes and custard to moisten the bread.  I baked this quantity in 2 x 6" square baking tins [cos' I'm giving 1/2 portion to my neighbour].  You can use a 7" or 8" square tin, the difference is only in the thickness of the pudding.

 

Ingredients

[serves 4]

4 cups of bread cubes [diced bread slices]

1/2 cup raisins [you can use any other dried fruits]
2 eggs

350 ml milk [can use 1/2 cream and 1/2 milk for richer flavour] 

40 gm sugar

1 tsp vanilla essence
2 tbsp melted butter
1/2 cinnamon powder [optional]

30 gm toasted walnuts - chopped
crumble toppings [optional]

1. Greased baking pans with butter and sprinkle a little flour on the base and sides.
2. Place the diced bread and raisins in the baking pans, evenly spreading them. Set aside.
3. Whisk sugar and eggs until creamy and light [this step is for a light and fluffy textured bread pudding].   Then add in vanilla essence and cinnamon powder.  Whisk for a second to mix well.  Add in the milk and melted butter.  Stir to combine well all the ingredients.
4. Gently pour egg and milk custard mixture all over bread.  Press down a little with a spatula to cover bread with custard.
5. Sprinkle the toasted walnuts and crumble toppings on top.  Leave for about 1/2 - 1 hour to allow bread to soak up the custard.
6. Steam-bake in preheated oven at 150 degrees C for 1 hour.  Remove and serve warm.

Crumble Toppings

20 gm castor sugar

25 gm butter

45 gm plain flour

• Use your finger tips to mix the ingredients until it resembles bread crumbs
• Keep in a container and store it in the refrigerator for later use.

I'm submitting this post to Aspiring Bakers#24 - Jellies and Puddings [October 2012] hosted by Charmaine of Mimi Bakery House 
and also to Bake Your Own Bread hosted by girlichef

Super Soft Loaf Bread [Tangzhong Method]

This is really a super soft loaf bread.  Actually, I baked this bread [2 loaves] before with a burnt top 'darker than the Roti Benggali' but the bread is really soft and moist.  The reason for the burnt top was because of my oven setting.  I accidentally turned it to top heat during the whole process of baking.  Initially I thought it was because the bread rose very high and so near to the top heating element.   Thinking it was a flopped recipe, I didn't bother to take any pictures [should have took some photos to show the burnt top] and dare not share the other loaf with my neighbour.

So I baked this bread again which turned out well without the burnt top but I added 1 tbsp wholemeal flour.  This bread  is better without the wholemeal flour [please omit it].  Next time, I'll just use white bread flour.

Ingredients

[makes 1 loaf]

270 gm bread flour [I added 1 tbsp wholemeal flour-optional]

90 gm tangzhong paste [water roux]

30 gm sugar [I used 1 tbsp]

1/2 tsp salt

1 egg [50-60 gm]

60 ml milk

1 1/2 tsp yeast

30 gm butter [I used 1 tbsp]

1. Mix all ingredients [except butter] in a mixing bowl.  Knead until soft.
2. Add in butter and continue to knead until soft, smooth and elastic [window pane stage].  Dough is quite wet but still manageable with further kneading.
3. Shape into a round ball and leave to proof until double in size. 
4. Punch down.  Roll out dough into a swiss roll shape.  Place in Pullman's tin to proof for 45 minutes or until double in size.  You can proof it in an oven @ 40 degrees C for 45 minutes [it will rise beautifully to double in size or until 80% height of the tin].
5. Bake in preheated oven at 170 degrees for 30 minutes.
6. Remove bread immediately to cool on rack.

How To Prepare Tangzhong [Bread Starter/Water Roux] - Ratio of flour to water is 1:5]

[yields about 270 gm tangzhong paste, enough for making 3 loaves of the above bread]

50 gm bread flour

250 ml water

• Mix flour with water until well combined.  Cooked to 65 degrees C on low heat, keep stirring into a smooth, thick paste.
• Store in container, cover with cling film.  Cool and refrigerate until required.

Notes

- thaw to room temperature before use

- leftover can be kept for 2-3 days

- discard if greyish

I'm sharing this post with Bake Your Own Bread hosted by girlichef.

Coffee Sweet Buns - Cinnamon Rolls

For this cinnamon rolls, I'm using the remaining half portion [weighs 500 gm] of the Coffee Sweet Bun Dough [recipe here] that's enough for baking 9 cinnamon rolls using a 7 inch baking tin.

 

These cinnamon rolls are lovely with soft bun texture, nice aroma of coffee blended with cinnamon and slightly sweet salty fillings.  Perfect healthy version of cinnamon buns minus the extra fats and sugar.  Serve immediately or warm up buns @ 120 degrees C for 5-10 minutes to enjoy a slightly crispy and soft buns before serving it.
Here is the bun and filling recipe.

Ingredients for the buns [Straight Dough Method]

[makes  18  buns]

100 gm plain flour  [you can replace plain flour and use all 500 gm bread flour]

400 gm bread flour
4 tsp instant yeast [I used 3 tsp]

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

15 gm instant coffee granules dissolve in 260 - 280  ml hot milk and set aside to cool

60 gm butter
[you can use the whole portion to make 18 cinnamon rolls or half portion for 9 rolls]

Cinnamon Bun Filling [reserve 1-2 tbsp for topping]

120 gm brown sugar [I used  60 gm]

35 gm all purpose flour - sifted  [I used 2 Tbsp] 

2 tsp cinnamon powder [ I used 1 tsp]

100 gm cold butter - cubed [I used 50 gm]
a pinch of salt

[the filling quantity in red is enough for half portion of the bun dough]

1/2 cup each of raisins and chopped toasted walnuts - optional [1/4 cup]

1. Filling - Mix the dry ingredients well then cut in the cold butter until the mixture is crumbly.  Set aside in the refrigerator before using. 
2. For Dough - Mix all ingredients  [except butter].  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
3. Shape dough into a ball.  Cover and leave to proof for 15 - 30 minutes. 
4. Punch down and divide dough into 2 portions of equal weight [about 500 gm].  Roll dough into round balls.   Take a portion and roll into a square piece about 12"x 12" [you can make several smaller pieces], spread 1/2 the filling  on top and not to near to the edges.  Sprinkle half of the raisins and walnuts [if using] over cinnamon fillings.
5. Roll up bread dough tightly into a swiss roll.  Cut into 9 equal portions.  Place each cut portion inverted onto baking tin.  Do the same for the remaining portion.
6. Leave to rise for 1 hour or until double in size.
7. Brush with egg/milk glaze.
8. Sprinkle buns evenly with reserved toppings.
9. Baked in preheated oven at 190 degrees [middle shelf]  for 25 minutes or until golden. 
10. Brush buns with some melted butter [can skip this step if you do not want the buns to be oily]. 
11. Remove immediately from tin and leave to cool on rack or serve.
12. Drizzle sugar glaze on cooled buns.

 

 

 

 

Optional Steps 7, 10 and 12
I omit these steps for a healthier version of cinnamon rolls.
Sugar Glaze Topping - mix slowly 60 gm icing sugar with 1 tbsp light cream at a time until creamy and smooth [lump free] but not thick for drizzling over buns.

I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef

How To Make Coffee Sweet Buns [Straight Dough Method]

 

Coffee Sweet Bun Dough is the same as Sweet Bun Dough [recipe here].  Instant coffee granules are added to give it the coffee flavour.   Here, I used straight dough mixing method just to see whether it yield soft buns as the Sweet Bun Dough [using sponge dough method].   The buns are soft and moist too.
The dough can be used to make several other buns such as:  Cinnamon Rolls, Walnut Buns, Raisins and almond buns etc.  This portion yields about 1 kg bun dough.  I used half portion to make a simple 8 pieces coffee sweet buns in a 7 inch baking tin and the other half for 9 pieces coffee cinnamon rolls [recipe here].  I baked these 2 types of buns on 2 separate days.  The latter portion, I kept the dough in plastic bag and refrigerate it.

Ingredients for the buns [Straight Dough Method]

[makes  16 - 18 buns]
15 gm instant coffee granules dissolve in 260 - 280  ml hot milk and set aside to cool

100 gm plain flour  [you can replace plain flour and use all 500 gm bread flour]

400 gm bread flour
4 tsp instant yeast [I used 3 tsp]

100 gm sugar [I used 80 gm]

1 tsp salt

1 small egg [30 gm] - can used large egg and set aside some for egg glaze

60 gm butter

1. Mix all the dry ingredients and egg  [except butter] in a mixer bowl, then slowly add in the coffee/milk mixture.  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, keep kneading  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 15-30 minutes or until double in size.   Punch down and divide dough into 16 portions [whole portion of dough] of equal weight.  Shape dough into round balls or any shapes preferred.
3. Place bun in baking tin [here I make the buns in oblong shape].
4. Leave to rise for 45-60 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.

These buns are made from half portion of the dough

I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef