Egg Tart

Ingredients for custard:
2 eggs

60g sugar

200g milk

0.5tsp vanilla extract

Ingredients for crust:

160g plain flour

80g butter

60g sugar

1 egg

1. Knead crust ingredients and leave in fridge for 15mins.
2. Roll each ball around 32g.
3. Lay a small piece of aluminium foil, put a ball, covered with cling wrap. Use a plate to press it flat.
4. Lay the flat dough onto the mould, press it evenly.
5. Leave it in fridge for 15mins.
6. Preheat oven at 200 degree.
7. Mix ingredients for custard together, beat till frosty.
8. Strain it to a measuring cup.
9. Bake the crust for 10mins.
10. Pour the fillings into the crust and bake for another 15min at 180degree.
11. Lower the temperature to 150 degree and bake for another 5mins (adjust accordingly for different oven. The custard will be slightly wobbly when done.

Ham And Cheese Bread Roll

Ingredients A:

0.5 cup + 1 tbs warm water

2.5 tbs oil

1 tbs instant yeast

2 tbs sugar

Ingredients B:

3/4 tsp salt

1 egg (1/2 egg for dough, 1/2 egg for brushing)

1 cup bread flour

1/2 cup plain flour

1 cup shredded cheddar cheese

1.5tbs milk (add to the 1/2 egg for brushing)

Method (yields 9pcs):

1. Heat up oven to 220degree
2. Add all ingredients A together and allow to rest for 15mins (there will be foam after 15mins).
3. Add in ingredients B to the mixture.
4. Knead with kitchen machine for 2-3mins. Dough will still be sticky.
5. Oil hand and shape the dough to a ball, roll it flat.
6. Add in ham and cheese, roll the dough into a log.
7. Cut the dough into 2cm and place in a grease pan.
8. Brush it with milk and egg mixture.
9. Bake for 12mins.

Multi Grain Bread

Ingredients:

152g bread flour

1/3 tsp salt

13g sugar

12g cooking oil

70g water

2tbs hot water (for water roux)

1 tbs oats

1 tbs white sesame seeds

1 tbs black sesame seeds

1.5 tbs flax seeds

For the water roux:

Take out 1 tbs flour from the 152g.

2 tbs hot water

Mix together till sticky

Method:

1. Mix all ingredients including water roux and knead till window pane .
2. Knead till a ball and place it on a greased plate. Let it proof for 1 hr.
3. Punch down shape and proof for another 1 hr in a greased pullman tray.
4. Bake at 180 degree for 25-30mins.

Tips: 

I preheat oven at 50degree and turn off, proof inside oven will rise faster.

Adapt from here with some changes.

Ham and Cheese Quiche

Ingredients for Crust:

150g flour

90g butter

1/4 tsp salt

40g sugar

2-4 tbs cold water

Ingredients for fillings:

150g milk or whipped cream

2 eggs

4 pcs ham

3 tbs cheddar cheese

pinch of salt and pepper 

Method:

1. Mix all ingredient for crust except water, add 1 tbs water at a time.
2. When mixed, place inside fridge for 15-20mins to harden the dough.
3. Roll the dough flat and lay on the tart tray.
4. Poke some holes on the dough with a fork.
5. Place a baking sheet on top of dough, place coins on top of baking sheet (use coin as weight).
6. Bake for 15mins, take out the baking sheet with coins and bake for another 5mins.
7. Mix all ingredients for fillings, pour on to the crust.
8. Bake for 20mins at 180 degree.