Japanese Cream Bread

This is recipe is so simple and fail-proof. Good start for beginner like me. :D

Source: Magic Bread by Alex Goh

Ingredients:

A.  120g       bread flour

  85g       boiling water

B.  380g       bread flour

  75g        sugar

 6g        salt

 8g        instant yeast

60g         warm water

C.    60g       cold milk

100g       whipping cream

1          cold egg

D.    40g      butter

Method:

1. Add the boiling water from A into bread flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Add instant yeast into warm water, set aside for about 10 minutes
3. Mix B until well blended. Add in yeast mixture and C then knead to form rough dough. Add in A and knead until well-blended.
4. Add in D and knead to form elastic dough.
5. Let it proof for 40 minutes. Divide the dough into 12 pieces, 80g each and mould it round. Let it rest for 10 minutes.
6. Flatten it and roll it into oblong shape. Place 3 pieces of the dough onto a greased 17x9x6.5cm loaf tin. Make 4 loafs.
7. Let it proof for 50 minutes. Bake at 180’C for 20-25 minutes.

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Assorted Buns

One of the main ingredients for making bread is PATIENT! The waiting time for proofing is so long. But one bite of fresh bread from oven will make u think all the time and effort is worthy. :D

Below is my amended recipe.

Source: Baking Made Easy from Agnes Chang

Ingredients:

Sweet Bread dough

500g       bread flour / high protein flour

1 ½ tsp   instant yeast

100g       castor sugar

1tsp        salt

270ml     water

50g         soften butter

Fillings:

Chicken Sausages

Sweet Potato + Sugar + melted butter

Method:

1.     Get ready all the ingredients.

2.     Add instant yeast into 50ml warm water, set aside for about 10 minutes

3.     Put bread flour, castor sugar and salt into mixing bowl and mix well.

4.     Slowly pour in instant yeast mixture and water.

5.     Use slow speed to knead the dough till gluten is formed (can pull into a very thin sheet without tearing). Add in butter and knead till well-combined.

6.     Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth.

7.     Leave aside to prove till double in bulk. To test, press with finger: the depression should rise up and back to shape

8.     Punch down and knead again till smooth. Leave aside to rest for 15 minutes.

9.     Divide the dough into 20 equal portions and form into rounds. Rest for 10 minutes.

10.   Shape the dough and add in filling.

11.   Arrange shaped dough on a greased baking tray 5cm apart to prevent sticking.

12.   Brush with beaten egg, cover and leave to prove till double in bulk (about 30 minutes)

13.   Baked in a pre-heated oven at 200’C till golden brown, about 12-15 minutes. Remove and leave to cool.

I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest.

Bread Pudding

Love bread pudding so much and this is very easy to make. From preparation of ingredients till put into oven is just less than 30 minutes.  Tried this recipe for a few times never failed. But, recently my fridge is out of butter, I replaced butter with equal amount of vegetable oil. The pudding turned out soggy.

Source: http://www.momswhothink.com/easy-recipes/bread-pudding-recipe.html

Ingredients:

2 cups whole milk 

1/4 cup (57g) butter

2/3 cup brown sugar (light or dark, depending on taste preference)

3 eggs

1/4 teaspoon ground nutmeg (depending on taste preference)

1 teaspoon vanilla extract

3 cups bread, torn into small pieces (French bread works best)

1/2 cup raisins (optional)

2 teaspoons cinnamon (depending on taste preference)

Method:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 175 degrees C for 45 to 50 minutes or until set. Serve warm.

Bread Pudding Sauce

Ingredients:

1 cup whole milk

2 Tablespoons butter

1/3 cup granulated white sugar (light brown sugar can be substituted)

1 teaspoon vanilla

1 Tablespoon flour

dash of salt

Methods:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).

I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest.