Milk Bread Roll

Ingredients

165ml milk

42g castor sugar

7g instant yeast

7g salt

1 egg

350g bread flour

40g unsalted butter

Directions

• in a large bowl, add milk and yeast and mix using a whisk
• add in sugar, salt and egg... whisk well
• add in flour and mix with a spatula to form a sticky dough
• cover the bowl with clingwrap and let it rest for 15min
• transfer dough into working surface
• add butter in dough and knead till butter is absorbed
• knead again till soft and elastic (about 7-10min till window-pane stage)
• transfer back into the bowl and leave dough to proof till double in size or about 1hr
• punch air from the dough and divide into 12pcs and round each dough into round balls and rest for 15min
• using a rolling pin, flatten each dough and roll (at this stage, can also add fillings)
• place in a baking tray and let it rest for 1hr
• brush with egg wash (mixture of 1 yolk + 1 tsp water)
• bake for 10-15min at 170-180°C
• once out of the oven, brush with melted butter

Foodnote: So I have some red bean paste left and trying to clear it. This recipe looks easy and simple. No need to use my mixer and I have all the ingredients. I made 6 bread rolls and 6 buns with red bean fillings. Very good recipe and I made it while WFH hehe. The dough is very easy to manage too.

Rice Cooker Milk Bread

Ingredients 

220g bread flour

2g yeast

25g castor sugar

2g salt

15g vegetable oil or melted butter

145g milk+egg mixture (1 egg + milk)

Directions

• combine all dry ingredients together in a bowl
• add egg mixture followed by oil and combine well
• transfer on working surface and knead (like washing clothes) till dough becomes smooth and elastic (about 10min)
• round the dough and placed in an oiled glass bowl to proof for 1hour till double it's size
• cut to 9 equal pieces (about 43-45g)
• take each dough and release air by flattening dough with a rolling pin and round it into a small ball
• arrange the dough in a small non-stick rice cooker
• proof again for another 30mins
• start the rice cooking mode (about 16min) until finish and repeat the start cycle one more time
• remove immediately from the rice cooker
• brush with milk/egg wash and pop in oven for 10min at 160°C to brown the top of the oven

Foodnote: Well making homemade bread is my favorite and this is one recipe that I just have to try because I love the simplicity and this is good for those people who don't have an oven. I don't know what to expect but the bread turns out well. I am too lazy to buy milk so I just use evaporated milk. Should have diluted it with water but use it whole hehe so my bread turns out yellowish. Still taste good though and I have no regrets trying this bread. I think it will be as good baked in the oven too. I ate it with butter while it is warm and the skin still crispy... yummy!!!

Coconut Butter Cake

Ingredients 

100g unsalted butter (room temperature)

100g castor sugar

2 whole eggs

1/2 tsp vanilla extract

100g cake flour

1/2 tsp baking powder

20ml fresh milk

30g dried shredded coconut

Directions

• mix eggs with vanilla extract and put aside
• in a bowl and using hand-held mixer, whisk butter and sugar till fully combined
• add egg mixture by batches and whisk till batter is light and pale
• sieve cake flour and baking powder into the batter and fold in using a spatula
• add fresh milk and fold again before adding the shredded coconut
• transfer to a baking pan and sprinkle some shredded coconut 
• bake at 170°C for 30-35min

Foodnote: since I have dried shredded coconut to clear, decided to try this recipe since the portion is very small. This turns out very yummy & moist even though I might overbake it a bit (because... WFH). I love it and will definitely make it again.