Meat Patty Bread (肉馅煎饼）

This is inside fridge for 1 day, bring it out for 20mins before frying.

apply some oil on hand to avoid stickiness.

This looks a bit like Turkish bread, not sure what it should call.
So I call it meat patty bread.

Serving： 3

Flour 200g

Water 160g (warm)

Sugar 3g

yeast 2g

Minced meat 100g

Salt 3g

white pepper 1g

Green onions 1-2 stalks

Spice powder (五香粉）0.5tsp （optional)

Oil (to apply on hands and frying)  

Method:
1. Add water 160g, sugar and yeast together, let it rest for 5 mins.

2. Add in flour n mix well. Rest for 15mins

3. Briefly mix well again and rest for another 1hr in kitchen (warmer area).

4. Apply oil on hands and on table, divide into 3 balls.

5. Mix the rest of the ingredients into meat. 

6. Fold it into the balls.

7. Heat pan with oil, place the balls onto the pan and use oily fingers to press it down flat.

8. Fry till golden brown n serve.

Video reference here.

 

The Killer Toast

This is a very easy bread recipe that only requires one proofing.

Ingredients:

260g bread flour

3g instant dry yeast

180g (egg + full cream milk)

30g sugar (10g if making a salty toast)

2g salt (6g for salty toast)

30g butter

Method:

1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough.
2. Incorporate butter and knead till window pane stage (crucial)
3. Let it rise for 1-2hrs
4. Preheat oven at 170dgree and bake for 25mins

Credit from here.

Homemade Cinnamon Sugar

Ingredients:

1/2 cup sugar

1.5 tbs cinnamon powder

Method (yields 2 bottle):

1. Mix together and keep inside container for later use.

Cinnamon Roll with icing (5K Bread Dough)

This is one of the best bread dough I tried.

The bread is still soft on second day.

Icing- The butter had not fully softened yet.

Starter dough:

105g bread flour

45g cake flour

12g sugar

3g instant yeast

120g water

Main dough:

105g bread flour

45g cake flour

48g sugar

3/4 tsp salt

12g milk powder

45g egg

27g water

36g butter

Fillings: 

1-2 tbs cinnamon sugar (personal preference)

Icing ingredients:

1/2 cup icing sugar

1 tbs butter, softened

1/2 tsp vanilla extract

1 tbs milk

Mix all together

Method (yields 9 rolls):

1. Lightly grease the a 9 inch pan.
2. Mix the starter dough and allow to sit in a environment to rise till it looks like "honeycomb".
3. Mix the main dough ingredients except butter. The initial dough will be very wet, it will be fine after several kneading. Knead till is soft and non sticky, incorporate butter and knead till it don't stick to the side.
4. Allow the dough to rise till doubles in size.
5. Punch down and roll dough flat in square size.
6. Sprinkle cinnamon sugar on the dough, roll it like swiss roll. Cut it to 1.5inch thick.
7. Place inside pan and let it rise (around 45-60mins).
8. Preheat oven at 180degree, bake it at lower rack for 25mins.
9. Remove from oven, pour the icing glaze onto the roll and let it cool.
10. Glaze will hardens once it is cooled.

Icing recipe adapted from here.

5K Bread dough receipt adapted from here.

Sausage bun

I made this bread late night and the bread is abit tough early morning.

After reheat in oven, the bread is soft again.

Not a perfect recipe, will look around again.

Ingredients:

295ml warm milk

8g instant yeast

50g sugar

1 egg

55g butter, softened

6g salt

440g plain flour

20g butter, melted

Method (12 servings):

1. Mixed yeast, milk, sugar together in a mixer bowl and rest for 5mins.
2. Add in eggs, flour, salt and better.
3. I use machine to mix evenly (the dough will be very wet).
4. Cover the bowl and let it rest for 45mins (or till double its size).
5. Punch the dough, covered and let it rest for another 45mins.
6. Punch down again, knead to the shape you like and rest for another 30mins.
7. Preheat oven to 200 degree.
8. Bake bread for 12-15mins.
9. When done, brush butter on top of it.

***Can keep unused dough in freezer after 2nd rest. I roll them to balls, defrost it, shape and rest for the 30mins before bake.

Recipe adapt from here.

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.

Hokkaido Milk Bread

Ingredients:

2.25 cup bread flour

1/4 cup plain flour

125ml milk

95ml whipped cream

0.5 egg

1tb milk powder

2tbs sugar

1tsp yeast

0.25 tsp salt

Method:

1. Mix all ingredients together (avoid salt mix next to yeast).
2. Knead and proof for 40mins.
3. Sprinkle some flour inside the pullman tin.
4. Punch down and put dough inside pullman tin and proof for another 30mins.
5. Preheat oven at 160 degree, bake for 20-25mins.
6. Apply some butter on top of the loaf.

Recipe from here.

*** The bread is soft on first day, subsequent day become drier. Will update again after second try.

Homemade Kaya

Ingredients:

5 eggs

200g sugar

3/4 cup coconut cream

1/3 cup water

6 pandan leaves

1 tbs water + 1 tbs corn flour (corn starch)

Caramel:

75g sugar

Method:

1. Beat eggs together.
2. Add in coconut cream, water, sugar, pandan leaves and boil in low heat.
3. Keep stirring the mixture.
4. To make caramel, heat up the 75g sugar in a  pan.
5. Turn off heat once it turns to brown.
6. Add the caramel into the mixture.
7. If prefer thicker kaya, add in corn starch mixture.
8. The whole process will takes around 20mins.
9. If prefer smoother texture, pour mixture into blender and blend till smooth.

*had made some changes from the recipe here.

Cinnamon Roll

Using the same bread dough recipe as garlic bread bun.

1. Roll the dough flat (square).
2. Sprinkle cinnamon sugar on it.
3. Roll it and cut into 8 parts.
4. Place it into a pan and bake till cooked.

Hokkaido Milk Toast

Ingredients:

270g bread flour

42g sugar

4g salt

10g milk powder
6g yeast

42g egg

80g mik

90g tangzhong (25g bread flour + 125g milk or water)

25g butter, melted

Method:

1. Mix all wet ingredients (except butter) into mixer.
2. Add in all dry ingredients.
3. Mix together till dough is formed, add in butter.
4. Knead till dough is elastic.
5. Let it proof till double in size (covered with cling wrap or damp towel).
6. Punch the dough and let it rest for another 30-40mins.
7. Brush the top with milk.
8. Bake for 25-30mins at 180 degree.
9. Brush the top with butter (optional) if prefer shiny look.

Tang Zhong method:

1. Mix water and flour together.
2. Heat with medium heat, keep stirring.
3. When it start to get a bit gluey, turn off heat immediately.

Garlic Sweet bun

Sweet Bun Recipe

Ingredients:

75g bread flour

75g cake flour

3g instant yeast

3g salt

25g egg

60g milk

30g castor sugar

25g butter

Method:

1. Mix all dry ingredients in a mixing bowl.
2. Add in milk,egg and mix together.
3. When dough is formed, add in butter.
4. Knead till dough pass window pane test.
5. Cover dough with cling wrap. Let it proof until double in size (takes approx 2hrs).
6. Punch the dough and shape as you wish.
7. Let it rest for another 40mins.
8. Bake for 11min at 190 degree.
9. Brush butter on the top of the bun immediately when removed from oven.

Yields 6 small buns.

Garlic spread

Ingredients:

2 tbs chopped garlic

2 tbs butter

0.5 tsp salt

1 tsp herbs (any parsley/ basil/ thymes)

Method:

1. Mix all ingredients together.

Pumpkin Loaf

Ingredients:

90g soya milk

20g condensed milk

3/4 tsp instant yeast

250g bread flour

50g top flour

80g cooked mashed pumpkin (will require 150g raw pumpkin)

30g castor sugar

30g beaten egg

1/4 tsp salt

30g butter

Some water

4 tbs pumpkin seeds

I'm using a 11.5 x 11.5 x 24cm loaf tin.

Method:

1. Steamed pumpkin for 15mins. Drain away water and mashed using a fork.
2. Pour in milk and condensed milk, warm slightly. Add in yeast and leave for 15mins.
3. Mix the rest of the dry ingredient together, add in yeast mixture.
4. Machine knead for 5 mins, add in butter.
5. Knead till the dough become smooth.
6. Place the dough in a greased bowl, roll the dough on the bowl to grease the dough.
7. Cover with cling wrap and rest for 45 mins.
8. Bring out the dough and punch in, roll the dough and brush some water onto the dough.
9. Place the pumpkin seed on table and roll the dough onto it.
10. Grease the loaf tin, place the dough inside.
11. Preheat the oven at 50 degree for 5 mins, turn it off and place the tin (uncovered) into the oven.
12. My dough will rise more than double in an  hour.
13. Preheat the oven 200 degree, bake for 45 mins.

adapt recipe from here and had made some minor changes.

Cheddar cheese scones

 

Ingredients (15-17 scones):

2.25 cup flour

2 tbs sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup cold butter (113g)

1 cup shredded cheese

1 cup milk mixture (including 1 tbs lime juice)

1 egg

Method:

1. Mix flour, baking powder, baking soda, salt together.
2. Add in cheddar cheese, milk, egg.
3. Mix in cold butter and quickly knead it together.
4. Spread little flour on the table and use hand to press the dough to about 1 inch tall.
5. Cut out the shape using a round cutter.
6. Preheat the oven to 220degree.
7. Bake for 12-15mins.

Tips: Try to work it fast or the butter will melt.
If the dough is too wet, place it inside fridge for 15mins and work it out again.

Liege Waffles

Make 9 waffles

 

Ingredients:

1 packet active yeast

1/2 cup milk

2 cup bread flour

2 egg

1 tbs sugar

3/4 tsp salt

113g butter

2 tsp vanilla extract

3/4 cup pearl sugar

 

Method:

1. Heat up waffles maker.
2. Mix yeast, milk and rest for 15mins.
3. Add in bread flour, salt, sugar, eggs, butter, vanilla extract, mix and rest for 4 hours.
4. The mixture will double in size, add in pearl sugar.
5. Make 9 balls out from the mixture, it will be slightly wet.
6. Place the dough in the middle of the waffle maker.



Herb Focaccia

Ingredients:

2.5 cup bread flour

1 tsp salt

1 tsp sugar

1 tsp instant active yeast

3 tbs extra virgin olive oil

1 cup water (slight warm)

1/4 cup herb oil

Some additional bread flour for sprinkle on table.

 

Herb oil:

3 clove garlic (chopped)

1/4 cup extra virgin olive oil

Pepper

Salt

Rosemary, thymes, oregano, basil (or any herbs)

Mixed everything and microwave for 1 mins (high power).

 

Method:

1. Mixed yeast, salt, sugar and water together in a big bowl, leave it for 5mins.
2. Add in flour, oil. Mix together using a rubber spatula. The dough will be slight wet. Let it rest for 15mins.
3. Sprinkle some flour on the working table, place the dough on the table, knead a few time and pat it all over. To expand the dough to a rectangular shape. Let it rest for 30mins.
4. The dough will rise, pat it again and do a 2 folds (fold from left to center and right to center). Brush some oil and sprinkle little flour on it and let it rest for another 30mins.
5. Do the folds again, and let it rest for another 2-3 hours.
6. Place parchment paper on tray,  lay the dough on it and pat it to spread out.
7. Using fingers to press down slightly on the dough to create some dimples.
8. Pour over the herb oils and spread over the entire dough.
9. Preheat oven for 230 degree.
10. Bake at 200 degree for 10mins, turn the tray to the other side for evenly baking for another 5-10mins.

 

 

 



Egg Benedict

Poached Egg:
Tips: Must be fresh eggs

1. Prepare a pot of water, water must be deep enough to poach the eggs.
2. Bring it to simmer and turn to slow fire.
3. Break the egg and place it in a bowl.
4. Use chopstick to stir the water.
5. Slowly pour the egg one at each time into the centre of the whirlpool.
6. Stop stirring and let the egg rest to the bottom of the pot.
7. Bring the egg up slowly after 1-2 mins, depends on the egg size.
8. Soaked into a bowl of tap water, to prevent the eggs overcooking (this is important).

Egg Muffins (yields 6 muffins):

1. 1 cup milk
2. 1 tbsp butter
3. 1 tbsp sugar or honey
4. 1 packet (2¼ tsp) dry yeast
5. 2 cups flour
6. 1/2 tsp salt

Heat the milk to simmering, then drop in the butter and the sugar or honey. Stir so they melt and combine, and let the mixture cool. When it’s lukewarm, sprinkle in the yeast, stir, and let it sit for 10 minutes until bubbly. Don’t use an aluminum bowl because that can interfere with the yeast. Glass is best.

While that’s happening, measure out the flour and salt and mix together well. When the yeast mixture is bubbly, add the flour and beat vigorously for a couple minutes. Cover the bowl with plastic wrap and let it sit on the counter (not in the refrigerator) overnight. It will overproof – rise and collapse.
This is what creates the English muffin’s characteristic sourdough taste and large bubbles.

In the morning, scrape the sides of the bowl with a wooden spoon or rubber spatula and remix a little. Then use a spatula and spoon to drop muffin-size globs into a small bowl of cornmeal, as pictured in the previous section. Don’t try to handle the dough – it’s too sticky. Lift each muffin glob from the cornmeal with a slotted spatula, shake off the excess, and place in an ungreased skillet.

When the skillet is full, cover it (with a glass top, if you have one), and let the muffins rise for 30 minutes. They won’t rise much at this point because all the sugar has been eaten by the yeast, but they’ll puff up a little more when they start to cook. Remove the lid before cooking!

Set your stove’s burner to medium-low. If it’s electric, let the burner preheat. If you have an electric skillet, you’ll have to let the muffins rise somewhere else so you can preheat it. I’ve read that electric skillets should be set to 300°F, but I don’t have one so I can’t verify that. I used a cast iron pan and set the burner to medium-low.

Warning: don’t set the temperature too high. The muffins have to cook slowly or the inside will be doughy while the outside is burned. Don’t crank up the heat because it’s not sizzling. It’s not supposed to sizzle. Just because it’s not making any noise doesn’t mean it’s not doing anything. It’s cooking.

The muffins can take anywhere from 10 to 20 minutes per side, depending on how high you set the skillet temperature. Turn them over when the first side is browned.

When the second side is browned, remove the muffins to a cooling rack and let them cool completely. If you don’t let them cool, they will be doughy inside. Also, they taste best if they are fully cooled and then toasted. Split them for toasting by pulling them apart with your fingers, rather than cutting with a knife. This maximizes the nooks and crannies that are so great for holding butter and jam.

Check the original english muffin recipe link here.

Bread Pudding