Kueh Dadar (Gulung/Ketayap)

Pancake Ingredients
2 cups flour
1 cup fresh milk/evaporated milk
3/4 or 1 cup of water
1 egg
1 tsp salt
green/yellow coloring
1/2 tsp koepoe pandan flavor (optional)

Filling Ingredients
4 cups grated coconut
approx. 1 1/2 cups gula melaka
1 tsp salt
2 knotted screwpine leaves

Directions

• prepare the fillings first by cooking everything in a pan till gula melaka have melted
• leave to cool and put aside
• blend pancake ingredients in blender or you can also whisk the ingredients together and then sieve to remove any lumps
• heat non-stick pan with a bit of oil, scoop batter and spread it around the pan
• when batter looks look, quickly turn it to the other side... don't leave it till brown
• wrap the kueh with the fillings like making popiah (just google for steps lah)

Pineapple Tart 2017

Pineapple Jam

Ingredients

1 pineapple

140g sugar 

20g rock sugar

1 cinnamon stick

3 cloves

2 pandan leaves knotted

0.5 tsp vanilla essence

0.5 tsp egg yellow coloring

1 tbsp butter

Directions

• in a non  stick pan, cook grated pineapple with cinnamon and cloves till slightly dry
• pour in sugar and the rest of the ingredients
• cook till jam do not stick to pan

Tart

Ingredients

225g cold butter

300g or more wheat flour

50g caster sugar

40g corn flour

1 tsp vanilla essence

Directions

• mix all ingredients using fingers till soft dough is formed
• shape using mould
• fill with pineapple jam and bake at 165°C for 12min

Shoyu or Hanjuku Eggs

Ingredients
4 cold eggs
1/4 cup water
1/4 cup light soya sauce
1/4 cup teriyaki sauce
1 tsp dark soya sauce
1 tbsp sugar

Directions

• prepare boiling water & add eggs for 7mins
• scoop & soak eggs in ice water till cool and carefully remove shell... put aside
• in a saucepan, put all other ingredients and bring it to a boil for 10mins then let it cool
• put eggs in a glass container with a cover and pour the liquid ingredients (make sure the sauce cover the eggs)
• cover the container and leave it for 4 hours or overnight before serving

Foodnote: This is a simplified version (my own version) of shoyu egg. It taste like... just like boiled egg hehe. Well, it is not that bad. I like it with my salad because it just look so cool.

Waffles

Ingredients

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tbsp sugar

4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

Directions

• preheat waffle iron
• beat egg with a whisk till light and fluffy
• beat in the rest of the ingredients till smooth
• or you can blend all ingredients in a food processor
• scoop batter into waffle iron and cook till golden brown
• (I have to cook 5-6min to get it to brown on both sides)

Foodnote
First time making a waffle using my Kenwood sandwich maker that comes with waffle attachment. Saw good reviews but I think the Kenwood waffle maker is not hot enough. The waffle taste like pancake hehe. Nice breakfast though... Will try other recipes next time because I really like waffles. I still have some batter left that I keep in the fridge. Also... I accidentally pour too much maple syrup huhu...

Chicken Curry without Coconut Milk

Ingredients
half chicken
dry spices (cinnamon, cardamom, cloves and star anise)
1 stalk curry leaves
2 red onion
3 garlic
2 cm ginger
1 large tomato
1 cup of babas extra spicy meat curry powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp Adabi tamarind paste
potato or carrot or ladies finger (I only have carrot)
1 chicken cube
salt and sugar to taste
oil

Directions

• prepare by blending onion, garlic and ginger and put aside
• mix curry, cumin and coriander powder with water and put aside
• in a wok or pan, fry 4 dry spices in oil together with curry leaves
• add in onion, garlic and ginger mixture and fry till fragrant
• add in chopped tomato and followed by curry paste
• add about 2 cups of water
• cook till oil separates
• then add in chicken parts and continue cooking till chicken is about 3/4 cook
• add more water to your desired consistency if required
• add tamarind paste, chicken cube and potato, carrot or ladies finger
• add salt and sugar to taste and continue to simmer carrot have soften and chicken in cooked... tasting occasionally
• can add cherry tomatoes for added color and flavor... and done!

Foodnote

I have decided that I like my curry without coconut milk. It is more flavorful and eemmm healthier? Nice to eat with rice, lempeng or jeng jeng jeng... french loaf or baguette.

Kueh Keria Keledek

Ingredients
sweet potato (red or white... potato also can. I use indonesian sweet potato... very sweet)
plain flour
a pinch of salt
oil for frying
sugar or gula melaka

Directions

• steam or boil sweet potato till soft
• once cooled, remove skin and mash it lightly
• add a pinch of salt and fold in flour gradually till dough is formed (it's ok if dough is a bit sticky as long it can be formed into shape)
• take about a handful of dough round and create donut shape
• deep fry the kueh till a bit golden
• cool on a kitchen towel and put aside
• in a wok, cook sugar with a bit of water
• once sugar dissolved and syrup is bubbling add in the kueh and stir till fully coated
• switch off the flame and keep stirring till the sugar crystallized (all water have evaporated)
• if you don't like too sweet... the kueh can also be coated with icing or fine sugar while it is warm

Foodnote
Aaahh... another of my favorite very sweet comfort food besides ondeh-ondeh. I am such a sucker for sweet potato. Give me kueh keria over doughnut anytime. Ooohh... so yumm!

Beef Tendon Curry

Ingredients
500g sliced beef tendon
1 cinnamon
2 star anise
2 cardamom
2 clove
2 large red onion
4-5 garlic
2cm ginger

1cm galanghal
4 tbsp spicy meat curry powder

1 tsp fennel powder

1 tsp coriander powder

curry leaves

1 large chopped tomato

1 potato cut into cubes
2 fresh green chilli (cut in half length-wise)

ghee/oil for frying, salt and sugar to taste

Directions

• blend onion, garlic, ginger and galaghal
• in another bowl combine meat curry, fennel, coriander powder and mix well with a bit of water to become a paste
• heat ghee/oil in a wok and fry cinnamon, clove, cardamom, star anise and curry leaves till fragrant
• add blended ingredients followed by curry paste
• add chopped tomato and a cup of water.. keep cooking for about 10-15mins more adding water if it gets a bit too dry
• add the beef tendon and simmer for about 10 mins in low heat.. stir occasionally so that meat is blended well with curry paste
• add salt and sugar to taste
• add a bit more water, potato and green chilli and simmer till meat and potato is tender
• taste again... and add more salt and sugar if necessary

Foodnote

I made this to eat with my bread especially the crispy warm french loaf. I love my curry with thick spicy gravy. First time I tried cooking beef tendon curry and I'm hooked. Will make again... this time to eat with roti kirai! Yummy

White Bread

Ingredients
Group A
400g bread flour
24g sugar
8g milk powder
2g bread improver
6g yeast

Group B
240g water

Group C
6g salt
24g butter

Directions

• mix Group A together by whisking or on low speed for 1min using dough hook
• add Group B using low speed for 2mins
• add Group C using low speed for 1min and medium speed for about 10mins till dough is shiny, elastic and thin membrane is formed
• round and rest dough for 10min
• weigh dough and divide equally into 2 parts
• round each dough, cover in cling wrap and rest for 10mins
• oil working table and roll out dough (punch the air out) into rectangular shape
• roll tightly and pinch dough forward on 'ugly' side
• cut the roll into four and arrange into oiled baking tin (including the lid if using it) for sandwich loaf or just put whole dough into the loaf tin for open top
• proof for about 1 hour (put in oven that is not turn on together with a bowl of steaming hot water) until the dough is about 90% proofed
• preheat oven at 170 degree celcius for 10-15mins (top bottom heat with fan)
• place loaf tin on tray to hold any oil that may drip out from the loaf tin
• use lower rack and if baking 2 loaves, leave a space between them
• bake open top for 30mins or sandwich loaf for 35mins
• remove from baking tin (inside temperature of bread should be about 97°C) and cool on a rack for about 30mins before serving

Feedback

Got this recipe from the chef... so I tried it out. So soft and of course yummy... but the flour used is only 400g vs 500g for milk loaf. So my bread doesn't fill up the covered bread tin. Next time, I will just bake this as open top instead. Still it is super soft and I have bread for my lunch tomorrow.. yeaahh!

Donuts Glaze

Nutella Glaze
200g nutella
50g oil (do not use aromatic oil eg. olive oil, canola oil, sunflower oil etc)

Peanut Butter Glaze
200g peanut butter
50g oil

Hazelnut Glaze
50g hazelnut ganache
100g white chocolate
100g oil

Directions

• combine and melt ingredients in double boiler method (or in microwave)

Creamy Glaze (like Krispy Kreme)

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbsp of hot water

Directions

• heat butter until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency
• can double dip for thicker sugar glaze

Chocolate Frosting

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbps hot water

4 ounces of chocolate chips

Directions

• heat butter and chocolate chips until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency

Foodnotes: Donut recipe here or can try other donuts recipe in this blog.

Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts... 

Wholemeal Bread

Ingredients
Group A
300g bread flour
19g castor sugar
6g yeast
(4g crusty improver for rapid fermentation. Directions/information to follow here)

Group B
75g wholemeal flour
244g water

Group C
7g salt
19g unsalted butter

Directions

• beat Group A at low speed for 1min
• add Group B and beat at low speed for 2min
• add in Group C beat for 1min at low speed and 6min on medium speed
• dough is more sticky than French loaf and there would be a flapping sound when it is ready/done
• check for thin membrane and shiny dough (final temp should be between 28-30°C)
• rounding rest for 1hour floor time
• scale accordingly but do not round (clean up the dough... tuck in small cuts of dough)
• (eg. baguette - 150g, 2x cobb - 100g, 2x batard - 225g)
• rest for another 10min
• dough will be a bit sticky... do not use oil. Wet hand with water to handle dough
• shape and rest for 45mins depend on surrounding time
• touch up - to coat bread in german oats or mixed nuts etc, carefully roll dough on wet towel then coat with toppings and make sure to put the folded side back down on the tray
• mist the dough before baking in the oven for 25-30mins at 200°C
• remember to leave a bowl of ice in the oven to achieve a more crusty bread

Foodnote
I love this artisan wholemeal bread. Can't wait to get my baguette tray to make plain and wholemeal baguettes. This is another class that I look forward to. Now I am happy that I have the knowledge to make it myself.

I have not practiced making bread for a long time... so when I tried this, it is not up to expectation. The dough is supposed to be soft but mine looks like a mess urrgghh. The outcome looks fine taste good but there is still room for improvement. Going to try and try again... 

Kinder Bueno Rolls

Ingredients

Group A
10 cold eggs (6 whole+4 yolks)
130g castor sugar
80g Hong Kong flour (sifted)
15g corn flour (sifted)
1 tbsp ovallette
0.5tsp baking powder

Others
1.5 tsp vanilla essense
120g unsalted butter melted

Directions

• whisk Group A at low speed for 1min
• use medium speed and whisk for 15min till thick and volume double
• add vanilla essense and whisk at low speed for 1min
• fold into melted butter using a spatula
• pour 160g batter in a 8x8x1 tray that have been lined with baking paper
• bake for 10-12mins at 180°C using top+bottom heat without fan
• cake to be rolled once cooled

Nutella Butter Cream

Ingredients
Group A
100g icing sugar (sieve)
250g cold butter

Group B
50g nutella
1tsp cocoa powder
0.5 tsp vanilla essence

Group C
70g cold UHT milk

Directions

• cream Group A till light and fluffy
• add in Group B till well mixed
• add milk till well combined

Foodnote

Learn to make this together with kuih tapak kuda (nutella roll). I don't really like the one with kinder bueno. Just too sweet for me. The normal roll is fine. The difference between this and tapak kuda is that... for the later, we have to fold it as soon as it is out of the oven. For normal roll, we fold it once the cake is cool down. Interesting isn't it.

Tapak Kuda Roll (Nutella Cake)

Ingredients
Group A
10 cold eggs (6 whole + 4 yolks)
160g caster sugar
150g Hong Kong flour (siftted)
1 tsp baking powder
1 tbsp ovallette/sponge gel

Group B
1 tbsp vanilla essence
75g melted butter

Others
0.5 tbsp chocolate emulco
chocolate nutella/chocolate cream for filling

Directions

• combine Group A and beat at low speed for 1min
• move to medium speed about 5-6min till fluffy (use the whisk attachment)
• batter should be firm but still able to drop from whisk
• beat again at low speed for 1min
• combine Group B in a large bowl
• pour approximately 1/3 of the batter and fold gently with Group B till thoroughly mix
• once combined, pour the rest of the batter and fold again
• take 1/4 of batter and fold evenly with chocolate emulco
• pour 80g of chocolate batter into 5x10x2 tray that has been lined with baking paper and level
• pipe in 120g of plain batter on top and level before baking
• bake on a preheat oven at 170-180°C for about 15mins (top+bottom heat without fan)
• once baked, immediately demould (turn it over so baking paper can be slowly peeled off)
• spread nutella evenly and fold the cake into two
• clingwrap once folding is done and keep in the freezer and it can last for up to 6 months
• to consume, remove from fridge, and cut it together with the clingwrap to retain the shape

Foodnote

I just took the course to make tapak kuda + swiss roll for fun. Had a baking marathon right after one of my bread making course. My... it was crazy and NO... I will not do it again lol. But it is always interesting to learn new skill and I am happy that I went for it. Now I can make it for Hari Raya or just bake it and keep it in the fridge for days that I am craving for something sweet.

French Bread (Rapid Dough)

Ingredients 
Group A
300g bread flour
53g plain flour
8g sugar
4g crusty bread improver
6g yeast

Group B
223g cold water (about 10°C)

Group C
8g salt
8g unsalted butter

Directions

• check out bulk fermentation first for more tips and steps
• mix Group A at low speed for 1min
• add Group B at low speed for 2mins
• add in Group C at low speed for 1min and medium speed at 8mins
• check for smooth, elastic and thin membrane (final temperature should be about 28-30 degree celcius)
• rounding rest for 10mins
• scale and divide approx 200g x 3pcs
• second rest for 10min
• shape and mould
• third rest 45mins or more
• touch up before baking: sift flour (dusting) on dough, score and pipe a thin line of soft butter along scored area
• spray mist on baking tray before putting in the oven
• leave a stainless steel of bowl filled with ice together with the tray in the oven
• bake for 20-25mins 210-220°C
• cool the crusty bread before cutting with bread knife

Foodnote

The text highlighted in blue is the difference between this bread and the previous one which goes through bulk fermentation. This bread takes 2hours total time to bake whereas the other one 4hours. However bread baked through bulk fermentation is better in taste and last longer.

French Bread (Bulk Fermentation)

Ingredients
Group A
300g bread flour
53g plain flour
8g caster sugar or any sugar will do
6g yeast

Group B
223g cold water (can add crushed ice)

Group C
8g salt
8g butter






Directions

• mix Group A at low speed for 1min
• add in Group B at low speed 2mins
• add in Group C, low speed at 1min and medium speed at 8min
• check for smooth, elastic and thin membrane (temperature should be about 26-28°C)
• rounding rest 60min floor time
• scale and rounding
• approximately will yield 3pcs 200g loaf or more for 90g batards or equally divide to 4 portions for baguette
• rest 10min intermediate proofing
• shape (place on tray lined with parchment paper) and rest for 45mins depending on surrounding temperature
• touch up before baking: sift flour (dusting) on dough, score and pipe a thin line of soft butter along scored area
• spray mist on baking tray before putting in the oven
• leave a stainless steel of bowl filled with ice together with the tray in the oven to create a steam effect that will improve on the color as well as crust on the bread
• bake for 25-30mins at 210-220°C (rotate tray at around 20mins)
• to have crispier crust, leave bread in the oven with the door ajar for few minutes before removing it
• cool the bread on a rack before you nom nom nom

Foodnote

This is the session that I am looking for. French bread or low sugar bread. This method takes longer but yields yummy bread. I have tried keeping it for 3 days and it is still awesome. I slice the bread, dip in egg and fried it nom nom nom. It can keep longer if clingwrap and stored in the freezer. Just need to heat it up in the oven again next time.

Tried making this bread on 22nd Jan. Yeay... worth the wait. Looks for lovely. I foresee myself making this lots of time. I love that it is small enough to make sandwiches. Woohoo... happy happy happy. I only keep the small cobb though... the rest is for my good friends that I am having dinner with tonite.

NOTE: Before baking, dough can be kept in the freezer for 5 days. After bake, bread can be shrinkwrapped and kept in the freezer for 3 weeks.

Hae Bee Hiam (Dried Shrimp Sambal)

Ingredients
200g dried shrimp wash
4 big red onion or 2 big sween onion
10 of garlic

2cm ginger

2 lemongrass

2 candlenuts
120-150g cili boh
150ml oil for frying
1 cube chicken stock
100-120g sugar
1 tbsp maggie seasoning

Directions

• wash and soak dried shrimp for about 10mins or so
• put in a pan and stir fry without oil till dry
• once cooled blend dried shrimp and put aside
• blend onion, garlic, ginger, candlenut and lemongrass
• heat oil in wok and stir fry paste till fragrant
• add chicken stock and cili boh and cooked till fragrant 
• finally add in the dried shrimp, sugar and maggie seasoning and cook till a bit dry (but still moist)
• taste... if good then done!

Foodnote
This yummy spicy sambal can be used in sweet bun or can be eaten with porridge or rice. It taste awesome in sandwich with egg and mayo... nom nom nom. A baking classmate shared the recipe but I changed it by adding the lemongrass, candlenut and ginger. Saw online that nyonya sambal have more ingredients like lime leaves. I am sure it taste better but I make do with whatever I have in my kitchen.

Sweet Bread (2016)

Ingredients
Group A
210g bread flour
46g plain sugar
2g bread improver (Bakerine)
4g dry yeast
13g milk powder

Group B
42g water
53g small ice cubes
42g whip cream
13g egg yolk (1 yolk)

Group C
4g salt
26g butter

Directions

• mix Group A at low speed for 1min
• add Group B at low speed for 2min
• add Group C at low speed for 1min and 15min (up to 20min) at medium speed until elastic, shiny and thin membrane is formed
• rounding rest for 10min floor time (first rest)
• scale and rounding
• rest another 10min for intermediate proofing (second rest)
• shape (do not round anymore) and rest for 45mins depend on surrounding temp
• bake for 12-15min (do not exceed 18min) @ 160-170°C

Foodnote

I practiced at home and I learnt that I can put the dough closer together to bake. It will rise upwards not spread out. Will definitely take note of this... I can put more bread in one tray woot woot. The bun with hae bee hiam is easy and very nice. Look how plump it is.

I think I prefer egg wash better as it gives more shine.

Sweet Bread (2014)

Ingredients
Group A
310g bread flour (prima unbleached)
62g caster sugar
2g bread improver
6g dry yeast (high sugar)

Group B
133g water (1 part ice cube, 3 part water)
31g whip cream
31g egg (break, beat and weigh)

Group C
4g salt
31g unsalted butter

Directions

• mix Group A on low speed for 1min
• add in Group B, medium speed for 4min
• add in Group C, medium speed for 6min
• check for elasticity, shine and thin membrane
• rounding rest 10min floor time
• scale and rounding
• rest for intermediate proofing for another 10min (can put in clingwrap and keep in freezer for up to 5 days)
• shape and rest for 45mins depend on surrounding temp and bake for 10-12min @ 210-220°C

Foodnote

Finally tried this recipe in 2017 hehe. Seems that I am more successful with this recipe than the new one. My dough is more manageable and my red bean bun is soft... just what sweet bun is supposed to be. Will try the new recipe one more time and decide which one I will stick to.

Hamburger / Hotdog Bun

Ingredients
Group A
300g bread flour
39g sugar
5g milk powder
5g bread improver
5g yeast

Group B
180g cold water

Group C
4g salt
21g butter

egg wash: whip 1 egg + 3 tsp of milk
sesame seed for topping (optional)

Directions

• mix Group A at low speed for 1min
• add Group B at low speed for 2min
• add Group C at low speed for 1min and 12min at medium speed until elastic, shiny and thin membrane is formed
• rounding rest for 10min floor time (first rest)
• scale and rounding (eg. 80g each to get 5 hamburger buns + 2 hotdog buns)
• rest another 10min for intermediate proofing (second rest)
• shape (do not round anymore) and rest for 45mins depend on surrounding temp
• *take note to flatten slightly the hamburger and hotdog bun.. it will rise vertically during baking
• touch up before baking: milk or egg wash and sprinkle with sesame seed
• bake for 12-15mins @ 160-170°C
• brush with melted butter immediately once removed from oven

Beef Burger Patty

Ingredients

500g minced meat (at least 20% fat)
1 egg

salt

black pepper

Directions

• mix meat with egg
• using the palm of both hands, shape the meat but not too tightly (make sure size is slightly bigger than bun as it will shrink once cooked)
• a round egg mould can also be used to shape the patty
• once the shape is formed, create indentation using thumb to centre of the patty
• right before cooking on a non-stick pan or skillet, seasoned it generously with salt and black pepper
• cook for about 4-5mins on each side over slow fire (be patient and do not turn the patty before it is done... also don't squeeze the patty or it will lose the juices)
• once it is well done, you may put cheese over it and let it melt
• let the patty cool for a minute or so... do not put immediately on bun as it will make the bun soggy

Foodnote

Recipe given by the chef at my baking school... so I just tried it. I still have a lot to practice to make it perfect. The smell of bread baking in the oven... ooohhh. Anyway, the buns is super soft. A bit too big though but 80g is good for hotdog bun. Next time I will make it around 60-70g for my hamburger bun. The bun is supersoft but bcos I use egg wash and brush it with butter after bake it looks very shiny but a tad oily. Next time, I will try flouring the working surface instead of using olive oil.

Milk Loaf

g

Ingredients (yield 2 loaves of bread)
Group A
500g bread flour
40g sugar
30g baker's milk powder
7g Redman instant dry yeast (brown)
2g Bakerin bread improver (4g for other brand)

Group B
15g or 1pc egg yolk
50g whipping cream
121g ice water
171g crushed ice cubes

Group C
8g salt
50g unsalted butter

Directions

• mix all Group A together using low speed for 1min
• add Group B using low speed for 2mins
• add Group C using low speed for 1min and medium speed (setting 3 for KitchenAid mixer or centre level) for 10mins
• check for thin membrane (dough should be shiny and elastic)
• round and rest dough for 10min
• take note to oil surfaces first before working with dough
• weigh dough and divide equally into 2 parts
• take each dough... round and cover in cling wrap and rest for 10mins
• oil working table and roll out dough (punch the air out) into rectangular shape
• roll tightly and pinch dough forward on 'ugly' side
• cut the roll into four and arrange into oiled baking tin (including the lid if using it)
• proof for about 1 hour (put in oven that is not turn on together with a tray of steaming hot water) until the dough is about 90% proofed
• preheat oven at 170 degree celcius for 10-15mins (top bottom heat with fan)
• place loaf tin on tray to hold any oil that may drip out from the loaf tin
• use lower rack and if baking 2 loaves, leave a space between them
• bake open top for 30mins or sandwich loaf for 35mins
• remove from baking tin (inside temperature of bread should be about 97°C) and cool on a rack for about 30mins
• slice using bread knife or just break it apart lah

for colored bread

• after mixing dough for 10min, weigh dough and remove 1/3 of dough
• roll and rest the white dough and add coloring to the 1/3 dough on slow speed for about 2 min until even
• rest for 10min
• roll white dough as base in triangular shape with tip away from you (wider base nearer to you)
• roll the colored dough in similar shape and put it on top of the white dough
• roll down the dough making sure the length is not longer than length of baking tin
• tuck in the whites and put into oiled loaf tin to proof for 1hour (as above)
• follow baking directions as above

milk wash for open top loaf

• (before baking once dough proofed completely) mix equal parts of milk and whipping cream. Gently brush the top of dough. This will give a shiny top after baking.

to freeze dough to bake later

• this can be done right after mixing ingredients for 10mins and dividing the dough into 2 equal parts
• round and keep dough in oiled clingwrap
• should be able to keep around a week
• to bake bread... once defrost, shape dough and let it proof as per instruction above for 1 hour or so before baking

Foodnote

I am always fascinated about bread making though I am not really a big fan of bread hehe. I utilize my $500 Skillsfuture credit to take Basic Breadmaking Module from Sisterscookies Baking Academy. The class I signed up for runs for 5 weekdays every Tuesday from 11am to 4pm. I took advantage of my 5days balance leave from 2016 to take off once a week to play with dough hehe. The session is fun and very informative especially tips on getting and using halal ingredients. However, we have to really practice after class to make the bread and jot our own notes to be good at it. Taking notes is important because the notes from the instructor is really very very basic.

My first weekend practice I didn't use a cake mixer and attempted to knead the dough... yes by hand. What a loooong tedious workout and I was perspiring all over. Not recommended huhu. I put too much water (careless) and didn't divide the dough correctly. I still got bread but just not the right consistency *sob sob*. I hope to improve on my breadmaking skills as much as possible... next time with the help of a cake mixer of course!