Seaweeds, Chicken Ham & Cheese flaxseed buns

 

 

 

 

 

 

 

 

Basis bread dough recipe:

200g bread flour
1 Tablespoon of organic flaxseed meal ( by Bob's red mill)
80g of  organic wholemeal flour ( by origins)
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g plain yogurt
28g unsalted butter

Fillings:
Shredded cheese
Chicken honey baked ham
Japanese seaweeds

Methods:

Place all the ingredients into a BM . Knead and proof for 1 hr 30 mins
Remove the dough and divide equally into 55-60 g each
Then shape the dough into smooth and round shape
Rest the dough for 15 mins
Shape into round buns and place a slice of ham on top. Press the middle down only and leave the sides alone. It is like making a crater like shape.
Rest the dough for 45-60 minutes or till the dough doubles in sizes
Top with shredded cheese and seaweeds .
Bake @ 170 degrees for 25 mins / till golden brown ( depending on your oven)
Rest the buns till cold before eating.





One serving of the flaxseed meal contains 2499 milligrams of omega-3 fatty acids.

 

Soft dinner rolls

 

Straight Dough Method

Ingredients200 ml Warm water
½ + ¼ tsp Instant dry yeast
300g Plain flour
1tsp Garlic powder
15g Unsalted butter (melted)
1 tbsp Sugar
1 tsp Salt

Method

~  In the BM, dissolve sugar and yeast in warm water and set aside for 10 minutes.

~ Then add in flour and salt.

~ And start the kneading until well combined.

~ Add melted butter.

~ Knead until dough is smooth.

~  Do not over knead!

~  Divide dough into approximately 60g portion (about 8 pieces) and roll in a   ball.

~ Cover with cling wrap and proof for an hour.

~  Roll into long strips and place on a lined baking sheet.

~ Cover the dough and let rest for another 30 minutes.

~  Bake in a preheated oven at 190 -200 °C

~  Bake for 12 -15 minutes or until golden brown.

~ Remove from the oven brush with melted butter.

~ Allow to cool for a few minutes before serving

 

Special note :

 

~ If you do not have a BM, you can use  a large bowl, dissolve sugar and yeast in warm water and set aside for 10 minutes. And in another mixing bowl, combine flour and salt. Pour in yeast mixture and knead until well combined. Add melted butter. Knead until dough is smooth. Do not over knead!

 

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Special thanks to my friend Catherine Han for sharing with me such an awesome recipe. Love it !!!

 

 

 

 

Multigrain cranberry pumpkin loaf

 

 

This is a super yummy bread with healthy goodness in it. I love the pumpkin colors which looks so golden. This loaf still stay soft even after the second day. This is shared by my wonderful baking buddy Ms Yen Li. We are fans of pumpkin.


Ingredients:

300g bread flour
100g pumpkin puree ( can steam or boil then mash up the pumpkin)
40g sugar
1 egg mixed ( leave a bit for brushing later)
4g yeast
4g salt
50g warm water
18g rice bran oil
Some cranberries
Some multigrain for toppings

Methods:

~ Place all the ingredients into a bread maker. Knead and proof the dough for about 1 hr and 30mins.
~ Then flatten the dough to remove any air .
~ Then roll the dough into a flat rectangle shape
~ Then place the cranberries on top of the dough. Remember to press in the cranberries.
~ Then start to roll up the dough tightly
~ Place the dough into a greased Pull man bread tin and cover it.
~ Leave to proof for another 1 hour
~ Egg wash with the remaining egg and sprinkle the multi grains on top of the loaf
~ Baked in oven at 170 degrees for 30 min- 45 mins or till the loaf turn golden brown in colour
~ Leave to cool for a few minutes before unmolding it from the bread tin.
~ Cool the loaf completely before slicing and storing them in an airtight container.

Special Note:

Australia pumpkin is recommended as it give a beautiful color and yummy taste.

Original recipe modified and edited from: http://blog.sina.com.cn/s/blog_6747c5790100r4oh.html

Cranberry cream cheese buns

These are my family favorite buns. And they are easy to make and they are so soft and fluffy. There are also methods of using TangZhong to make these breads. But this round, I am using this yogurt recipe shared by my baking buddy Ms Yen Li. I love this recipe as it is easy and soft till next day.

Basic bread dough recipe:

280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g strawberry yogurt
28g unsalted butter
30g cranberries

Cream cheese fillings:

125g of cream cheese
30g icing sugar
1tbsp of lemon juice

Methods for the fillings:

Whisk the cream cheese and sugar  and lemon juice together until well combined. Then keep in the fridge for easy wrapping into the buns later.

Methods for the bread dough

~Place everything into the bread maker except the cranberries and mix till well knead and proof for 1 hr. Once ready, take out the dough and punch out the air inside the dough.
~ Divide into individual dough about 45-50g each and add in some cranberries(4-5) inside each dough. Roll into round ball and rest for about 15 min covered in cling wrap.
~ Then flatten each dough with a rolling pin and add in about 1 -1.5 tablespoonful of cream cheese into the center of the dough.
~ Wrap up the dough and pinch tightly with your finger tips. Roll into nice round ball and slightly flatten them with your palm.
~ Proof the balls for about 45min to 1 hour on baking sheets.
~ Bake in oven at 170 degrees for 10 -15min, then flip over the buns and bake for another  10-15 min till both sides of the buns turn brown in colour.



Special Note:

~ Egg wash is not required for these buns.
~ If you have excess cream cheese, you can pipe round the top of the buns to give it a nice swirl.
~ Extra cranberry can be cut into nice heart shape and place on top of the buns.



Original recipe is adapted and modified from:http://siewhwei80.blogspot.sg/2013/03/blog-post_23.html#more

Wholemeal hamburgers

Hamburger buns by yvonne C ( 65 degree tangzhong bread) pg 031 

Note : I did some modifications to wholemeal buns for healthier version . 

Tang zhong 

250g water

50g bread flour 

Mix and boil till thicken. Cling wrap and keep cool. ( I keep in the fridge and used only the next day) Any balance of this starter dough can keep up to 2-3 days. 

 

Dry ingredients 

Bread flour 210g

Wholemeal flour 56g 

Milk powder 20g

Caster sugar 42g

Salt 1/2 tsp

Yeast 6g

Wet ingredients 

Whole egg 30g

Water 85g

Tang Zhong 84g 

Unsalted butter 22g 

Methods:

 

~Mixed the wet n dry ingredients together in a bread maker or mixer 

~Mixed till the dough come together for about 20 mins 

~Should be a smooth dough

~Then proof the dough for 1 hr till dough double in size 

~Take out the dough n divide into 60g each 

~Rest for another 10 min

~Round into round shape 

~Dip into remaining  egg mixture n then dip into sesame seeds till all cover 

~Rest / proof for another 40 mins 

~ Bake at 180 degrees for 20 mins ( depend on individual oven ) 

This can yield about 10 burgers. Slice the buns into half and add your own ingredients.

Minee version consisted of egg, tomatoes, green salad, luncheon meat and mayo.

Freshly baked buns

Mini Parmesan cheese buns

(Recipe adapted from Carol book 原味)

Ingredients:

 

200g bread flour

1/3 tsp yeast ( I don't have 1/3tsp so I just did an estimation of about 1g)

30g sugar

80g milk

1 egg

1 tbsp Parmesan cheese ( I added extra 1 tbsp after step 2)

30g butter

1/8 tsp salt

 

 

Method:

1. Combine everything together in mixer with dough hook (except butter and salt) till dough form.

2. Add in butter and salt. Knead till window stage. (I knead for about 1/2hour at medium low speed. Added in 2 tbsp of flour as my mixture is rather sticky.) Cover dough and proof for 1 hour or till double in volume.

3. Press out all the air and rest for 15mins before shaping

4. Roll out into flat rectangular shape and cut into small squares. Place them apart and proof for another 50mins or so.

5. You can chose to brush with egg wash, milk or wash(indicated in the book). I use egg wash.

6. Bake in preheat oven 180 degree for 12mins.

Ham and cheese buns with bonito flakes

Basis bread dough recipe:

280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g plain yogurt
28g unsalted butter

Methods:

Place all the ingredients into a BM . Knead and proof for 1 hr 30 mins
Remove the dough and divide equally into 55-60 g each
Rest the dough for 15 mins
Then shape the dough into smooth and round shape
Add in any ingredients u desire.
For this , I added cream cheese into the dough. Shape into round buns and place a slice of ham on top. Press the middle down only and leave the sides alone. It is like making a crater like shape.
Rest the dough for 45-60 minutes or till the dough doubles in sizes
Egg wash the buns  and squeeze some Jap mayo on top
Bake @ 170 degrees for 25 mins / till golden brown ( depending on your oven)

Once out of the oven, you can place some bonito flakes / seaweeds on top for garnish .
Below are some of the varieties I have made. Enjoy!!!!

Note: This liners are very good in keeping a round and fat buns below. You can purchase from PH.
This recipes can yield about 11 buns depending on the sizes you knead.

Red beans buns top with Chia seeds

Ham & cheese with seaweeds toppings

Pork floss buns

Ham and egg toast cup

 

1. Preheat oven to 170°C. Lightly grease six holes in a 1/2 cup capacity muffin pan. Remove the crusts from the bread and, using a rolling pin, roll over each slice of bread to flatten slightly.

                                  

1. Place the bread in the prepared pan and press against the sides of 6 holes to form a cup. Place two slices of ham in each cup, pressing against the bread to form a second layer of the cup.

                                  

1. Carefully crack an egg into each hole over the ham and bread. Top with a small spoonful of pesto, if desired.

                                  

1. Bake the ham and egg cups for 15 minutes or until the egg is set to your liking and the bread is crisp. Sprinkle with parsley, if desired. Serve warm or refrigerate until required.

 http://www.taste.com.au/recipes/22564/ham+and+egg+cups

Filled Foccacia with Honey ham and Red leicester n mozzarella Cheese

 

 

 

For the dough:

•  9 oz (250 g) strong white bread flour, plus a little extra for dusting
•  1 level teaspoon easy-blend dried yeast
•  1 dessertspoon (10ml) olive oil, plus a little extra for greasing
•  1 level teaspoon salt

For the filling: 

6 oz (200g) sliced honey baked  ham

Thin slices of Red Leicester cheese

A handful of Mozzarella Cheese

 

 

For the top:

•  15 small sprigs fresh rosemary
•  2 tablespoons olive oil
•  1 level teaspoon sea salt

Method

• Pop the ingredients for the dough, including 5 fl oz (150 ml) water into the breadmaker in the order your manual instructs. Set it to the dough only setting (as the focaccia is going to be baked in the oven) and press the start button. The dough setting mixes for 30 mins and proofs for 1 hour. If you are using a stand mixer, follow the kneading and proofing time.
• Meanwhile, towards the end of the time, prepare the filling ingredients, separating the slices of ham and cutting the cheese into thin slices. When the dough is ready, remove it from the machine, turn it out on to a flat, lightly floured surface, divide it into two and then roll out one half to form a rough, rounded rectangle about 11 x 8 inches (28 x 20 cm). Note: I only managed to make a 8 x 8 inch.
• Then place it on a baking tray (or pizza stone) and arrange the slices of ham on top, making sure they go right up to the edge. Follow this with the cheese, right up to the edge again.Now give it a good seasoning of freshly milled black pepper. Then roll out the remaining dough, lay it on top of the first, pinching the edges together all the way round to completely enclose the filling. Now cover it with a clean tea cloth and leave it to puff up again for about 30 minutes. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).
• When the dough is ready, make 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally, drizzle over the olive oil and sprinkle with the salt. Bake for 20-25 minutes, or until the dough is crisp and golden. Serve the focaccia, cut into squares or wedges, straight from the oven.

 Original recipe adapted from :http://eatapieceofcake.blogspot.sg/2013/03/filled-foccacia.html?m=1

Sweet Vanilla loaf

Recipe from :http://cruiseoflife.wordpress.com/2013/03/06/sweet-vanilla-bread-recipe-with-bread-machine/

Hotdogs buns and Matcha red bean buns

Original recipe from : http://siewhwei80.blogspot.sg/2013/03/blog-post_23.html?m=1





Basis bread dough recipe:


280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g strawberry yogurt ( I use plain ones )
28g unsalted butter
90g cranberries ( I omit )
I added extra 1/4 tsp of green tea powder


Red bean paste
Japanese Cheese hotdogs from TAYS ( wash and dry )


Mix all in to a bread maker. Proof for 1 hr.
Separate into 50g-55g dough and rest for 15mins
Shape into round dough and put in your fillings
Final proof for 40-45 mins
Egg wash and put into oven


Bake @ 170 degrees for 15 mins

Polo buns

Polo Buns recipe

Original adapted from :http://www.wretch.cc/blog/mabelchong/4155189

Picture tutorial can refer to : http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html

Bread Ingredients :

·         Bread  flour 270g

·         Cake flour 30g

·         Yeast 4g

·         Sugar 39g

·         Salt 5g

·         Milk powder 30g

·         unsalted butter 30g

·         egg 30g

·         water 165g

Crusty top ingredients:

·         Cake flour 120g

·         Butter 60g

·         Sugar 60g

·         Baking soda 1g

·         Baking powder 3g

·         Ammonia powder (edible) 1g

·         Egg 30g ( mixed)

·         Cheese powder 10g

 

Methods for bread :

1. For the bread, I put all ingredients into a bread maker except the butter. When the ingredients come together , i will then add butter and let it mix for 20min. If knead by hand, the dough should be smooth and shiny and can pass the window test.

2. Let is proof for 1hr or until double.

3.Divide the dough into 64 g each and roll into round  nice shape. Rest the dough for another 40 to 1 hr till it doubles in sizes.

4.Egg wash the dough ( i skip this step) ,  Take out the crusty top from fridge. Divide equally among the dough.  ( must be fast before the crusty top turns soft). Flatten the crusty dough and add on top of the bread. Use a knife to make the lines ( i omit this step ) Then  egg wash the crusty dough  .

5. Bake at 200degrees for 18-20 mins ( depend on individual oven )

 

 

Methods for the crusty top:

1. First, sift mix the flour, baking soda, baking powder, ammonia powder, cheese powder together.

2. When the butter has soften, add in sugar and whisk till fluffy and white. Then add in beaten egg in 2-3 additional till well mix

3. Add in the sifted flour mixture and mix slowly. Do not overmix.

4. When a dough is formed, put into the fridge for 1-2 hrs or next day

 

Mashed Potatos and luncheon meat buns

 

 

I fall in love with bread making. Lately, I was inspired by four leaves. They have a potato and ham bun. Thus I decided to try out potato luncheon meat bun. They are a HIT in my family.This is really yummy and wiped out within 2 days.



Fillings:

Peeled some Russels potatos and boiled till soft
Boiled some luncheons meat till cooked
Drain away the excess water
Mash the potatos and luncheon meat together
Add in mayo, pepper, Jap sea weeds
Set aside

Ingredients for bread

180g bread flour
120g cake flour
30g sugar
milk + 1 yolk = 210g
4g salt
20 g unsalted butter
4g yeast
 
1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. 
3. Let it proof for about 40 min to 1 hr or until dough double in size
4.Punch out air and transfer to a mat
5. Divide the dough into 55g dough and leave to rest for 10mins
6. Knead the dough till smooth and add in the potato fillings
7. Place the dough into a baking sheet and rest for another 1 hour
8. Egg wash the dough
9. Send to preheat oven 180 degrees and baked for 20-30 mins
10. Cool and enjoy


The breads are still soft and fluffy for the next 2 days.
Original bread recipe adapted from http://perfectpandas.com/2008/01/08/panda-bread/

 

Sesame Tapioca Bread Mix

I was introduced by my friend Pauline and Meishan on this yummy premix. It is not only yummy but quick and easy.
I bought it from Vivo City Seoul Market as most Korean supermarkets are out of stock.
There's 2 packets of premix in the box, 250g each. Makes 10 buns. So you get 20 buns at $8.90. I feel this is really economic.



Ingredients:
1 egg (60g)
90ml full cream milk
1 packet of premix (250g)
Red bean paste / Cheese ( optional)

1. Preheat oven to 180 deg Celsius.
2. Whisk egg and milk.
3. Add premix.
4. Knead with a spatula or mixer for a little while till a dough is form.
5. Make little balls of 40g each and add in red bean paste or cheese fillings.
6. Place on baking tray.
6. Bake for 30 minutes and you are ready for a yummy treat!

 

Matcha bread

Ingredients: 600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
Green tea powder 3-4g
Almond powder 100g

         

Method:
 

1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough into equal dough ( about 50g each) and rest for 5 min
4. Roll into round shape .
5. Final proof for 50-60 min
6. Egg wash the bread
7. Bake in oven for 20 min at 180 degrees.

Original recipe adapted from :http://perfectpandas.com/2008/01/08/panda-bread/
 

Oreo and walnut bread loaf

Ingredients: 600g loaf (206 x 108 x100h)

230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
Oreo biscuits ( 12 pieces break into 4 pieces each)
Walnut ( 100g) Crushed into small pieces

Method:

1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to sweet bread.
3. Bread is ready.

Original Recipe taken from : http://perfectpandas.com/2008/01/08/panda-bread/

Cheesy and rosemary focaccia

Rosemary and onions Focaccia

Ingredients

WET
100g Tangzhong (water roux method)
64g water
20g extra virgin olive oil

DRY
200g bread flour
20g milk powder (can be substituted by creamer) 
10g castor sugar 
4g instant dry yeast
3g salt

10g fresh rosemary ( from NTUC finest / Cold Storage), 
 Pluck the leaves and chop into small pieces.
1/2 red onion (chop finely)
Toppings
1 tbsp extra virgin olive oil infused with rosemary leaves
Cherry tomato ( slice into half )
Methods

1. Place wet ingredients first followed by the dry ingredients. Sugar place along the sides and at the center use finger to gently dig a shallow hole (don't go all the way touching the wet ingredients) and pour yeast into the hole.

2. Choose DOUGH function on bread machine.

3. Dough function requires 1hr30min. Start the BM and it will mix for few mins and stop.

4. Leave the BM alone to let it finish it's job, this includes the 1st proof. When the BM is proofing, do not open the lid.

5. After 1hr30mins, the BM will beep that job is done. On a lightly floured top and flour your hands, remove dough from BM and gently punch the dough to release air and knead a bit. Dough is very sticky but this is normal. Roll into round ball and cove with cling wrap for 2nd proof for about 15mins. Brush your square baking tray with olive oil. Shape the dough into square shape and place it into the baking tray and gently spread to fit the tray shape .

6. Cover dough with cling wrap and proof for the 3rd time, requires 50mins or double the dough size.

7. Dip your index finger into the olive oil infused with rosemary and start to poke holes on the dough. The depth is about 1/2 inch deep. Brush the dough surface with olive oil infused with rosemary and sprinkle the rosemary as topping. I added cherry tomatoes into the holes.

8. Bake at pre-heated oven at 200 degrees for 20 mins.
 Special Thanks to Jenia and Yukie for sharing this wonderful recipes.