Hummus

Ingredients

2 cans chickpeas drained and rinse (keep the liquid)

6 cups of water

1/2 tsp baking soda

1 tbsp of minced garlic (abt 3-4 cloves)

1/3 cup of fresh lemon juice

1/4 cup of chickpeas water

1 tsp salt

1/4 tsp cumin powder

1/2 cup tahini

2 tbsp olive oil

sprinkle: sumac, cumin powder, smoked paprika, chilli flakes or parsley and olive oil

Directions

• boil the chickpeas with baking soda and simmer for 20mins
• meantime, mix the garlic with lemon juice and salt and soak for 10mins
• strain the garlic mixture to get the lemon juice
• strain the boiled chickpeas and add cold water
• swish around to remove the skin of the chickpeas as much as possible
• put chickpeas in the food processor with the lemon juice, 1/4 cup of chickpeas water and whip for 1min
• add the tahini and olive oil and blend for another min
• add sprinkle on top and done

Foodnote: Tried hummus to eat with bazlama and it is delicious. Making it again for a potluck session and love it.

Steamed Moist Chocolate Cake

Ingredients
1 cup cocoa powder

1.5 cups all-purpose flour

1 cup sugar

1.5 tsp baking powder

1.5 tsp bicarbonate soda

(combine the above dry mixture)

2 eggs

1 can evaporated milk

1 cup melted butter

Directions

• prepare and pre-heat steamer
• beat eggs till light
• add milk and melted butter
• mix together dry ingredients until batter is smooth
• pour into baking cake tray that have been greased earlier
• cover lightly with aluminium foil
• steam for about 45mins till stick comes out clean
• let cool before serving or topping with fudge

Chocolate Fudge Topping

200g condensed milk

0.5 tsp vanilla essence

2 tbsp coconut oil

20g cocoa powder

a pinch of salt

Directions for Fudge

• combine and cook the above in slow fire until thicken
• let it cool before scooping the fudge over the cake (just covering the top and let the fudge drip to the sides)
• other decorations may be added (eg. sprinkles, shave chocolate, cocoa powder, m&m etc)

Foodnote

(Sun, May 10, 2015) I don't usually bake cake but this is just too simple to make and yummy too. Also since I'm already using the steamer to make apam beras, might as well just continue while I'm still in the mood. Also to celebrate mother's day lah for mum, her super assistant bibik and my 2nd sister in law as she is coming later. Love this cake on its own.... not sweet, so moist, soft and delicious. It is actually bitter sweet... just like our life and memories aaaawwww...

Made this again on Fri, Dec 10, 2021 for my friend's birthday. This time I use Valrhona cocoa powder just to clear the stock. Love the decadent bitter sweet taste of it. Brought out memories of the last time I made it for my mum. Will continue making it for special occasions as it is easy to make and delicious. Super glad everyone loves it.

Bazlama / Turkish Flat Bread

Ingredients

500g bread flour

160g warm milk

160g warm water

10g instant yeast

10g sugar

8g salt

18g olive oil

wash: melted butter + crushed red pepper + chopped parsley/spring onion

Directions

• in a large bowl, mix warm water and milk together and add in sugar and yeast
• stir till yeast and sugar dissolve then add flour and salt
• mix till all liquid have been absorbed then add in olive oil and salt
• knead till all comes together, round and rub oil over the dough
• cover the bowl and rest the dough till double in size (about 1hr)
• divide into 6pcs and round each dough
• cover with clingwrap to prevent from drying
• in the meantime pre-heat a non-stick pan on medium heat
• lightly flour one dough and roll flat
• grill the flat bread without oil on both sides till puffy and fully cooked

Foodnote: Recipe from here. Since my old oven is already acting up (the heat goes up so high suddenly) and I still want to bake bread... I ended up making flat bread. Just nice since my friend is going to make hummus so it will compliment with the Turkish flat bread. I tried making just to see the portion and it turns out nice and soft. I ate with curry mince beef loaded with lots of carrots and potatoes. Yummeh... 

Walnut Cranberry Sourdough Bread

(Time is just a guide. Adjust accordingly)

10am (activate starter)

14g sourdough starter

27g water (I use Perrier)

23g bread flour

4g whole wheat flour

- mix all in a covered glass container and mark the volume with a rubber band

1pm (autolyse dough)

starter should start to double in size at this point

50g whole wheat flour

275g bread flour

253g filtered water

- in a bowl, mix the above ingredients until water is fully absorbed

- cover the bowl and leave dough autolyse for 1hr

2pm (add activated sourdough starter)

starter should be ready for use and triple in size after 4hrs

65g sourdough starter

- add to the autolyse dough and mix with rubaud method till well incorporated about 3min

- cover bowl and rest for 30min

2:30pm (add salt)

6g sea salt

- mix again using rubaud method for about 3min and let it rest for 30min

3pm (first fold)

- wet hands, stretch the dough upwards from each corner and fold NSEW and rest 30min

3:30pm (2nd fold + add ingredients)

60g chopped lightly toasted walnut

30g chopped cranberry

- wet working surface and transfer dough

- pull stretch the dough out to squarish shape and sprinkle w+c in the middle 1/3 section

- tri-fold top over (to cover the w+c) and sprinkle w+c on the top folded section

- fold bottom over (to cover the w+c) and sprinkle w+c in the middle 1/3 of the section

- fold over the right side and sprinkle w+c over it

- finally fold over the left side to cover the w+c

- gently transfer the dough to a container (preferably squarish) cover and rest for 1hr

4:30pm (3rd fold)

- coil fold NSEW and rest for 1hr

5:30pm (4th fold)

- coil fold NSEW and rest for another 1hr

6:30pm (pre-shaping)

dough should be firm, fluffy and slightly increase in volume. 

It should jiggle like jello... if not, do another fold 

- lightly flour working surface and gently stretch out dough

- tri-fold the dough gently from top to bottom and again from right to left

- use a scraper to round the dough and create tension

- rest for 10min

- prepare proofing basket by dusting all surface with rice flour using a sifter

6:45pm (shaping and retardation)

- flip the dough over gently and spread out but try not to lose the gas

- tri-fold the dough gently from top to bottom

- from the short edge, roll down the dough so that it fit into the proofing basket

- use scraper to transfer to proofing basket seam side up

- pinch sides to the middle to form a bit more tension

- retard in the fridge for 12-16hrs

anytime from 7am up to 1pm next day (prep for baking)

- pre-heat oven with a dutch oven+cover in the oven for 45min-1hr @ highest temperate depending on oven about 230°-250°C

8am (baking)

- take dough out from the fridge and flip to transfer onto a parchment paper

- brush off any excess flour on surface of dough

- take a bread lame and swiftly score across from top to bottom (or other design) of the surface about 1.5cm deep

- take out the dutch oven from the oven and carefully transfer the dough+parchment paper into the dutch oven and cover

- bake for 20min

- take out the bread and bake on a rack for another 10-15min @ 220°C till desired color

- let bread cool down completely for about 4-5hrs completely cutting

Foodnote: baking sourdough bread is really time consuming but very satisfying. First time trying to add walnut and cranberries since I have both on hand and wanted to clear both. I don't get a nice rise and oven spring much to my disappointment. Still a lot to improve in my sourdough baking technique but the bread is delicious and I might want to try with other ingredients eg.dates+almonds next time. This recipe is from here. 

Marble Cake

Ingredients

355g unsalted butter

2 cups sugar (400g)

3 cups plain flour (384g)

6 extra large eggs

1 1/2 tsp vanilla extract (I use vanilla butter)

1/2 tsp of salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup plain yoghurt

1/2 cup milk

100g semi-sweet chocolate morsels

1 tbsp cocoa powder

1 tbsp ACV (optional)

Directions

• pre-heat oven to 160°C
• 
  if using bundt cake pan, prepare it first... evenly spread butter using brush & flour it generously afterwards (remove excess flour)
• melt chocolate bain marie method, mix in cocoa powder & ACV (if adding) and leave to cool
• in a mixer with whisk attachment, cream butter and sugar till fluffy (KA5 for 3-5min)
• add eggs one a time scraping the edges with each addition
• add vanilla and mix to combine
• add all dry ingredients in 3 portions
• mix in yoghurt and milk using a spatula
• take half of the cake mixture to fold in the chocolate mixture
• scoop to pan or bundt cake pan and use spatula or chopstick to form swirling marble effect
• smooth the top and bake for 40min till skewer comes clean
• let the cake cool for 10mins and invert to remove from the baking or bundt cake pan

Foodnote: Ate this marble cake before made by my friend and it is delicious. Decided to try to make it today. Recipe from here. Turns out very nice. Definitely will make it again. My bundt cake pan is a bit too big. Will use a smaller one next time :D

The first time, I only try half the portion. 2nd time I do full portion that will fill the whole bundt pan. Will definitely need to bake for longer approx 50-60min or till skewer comes clean. 40min should be good for square tray that is not too deep.

Sourdough Bread (Dutch Oven)

Ingredients

levain

40g starter

40g bread flour

40g filtered water (I use Perrier)

dough

270g bread flour

30g wholemeal flour

215g filtered water

60g active levain

6g salt

Directions

• prepare the levain by mixing all ingredients and let it ferment for 4 hours
• on the 3rd hour, mix the bread flour, wholemeal flour and filtered water in a bowl and let it autolyse for 1hr ie. till the levain is ready to use
• measure 60g levain and mix with the flour mixture and let it rest for 15min
• sprinkle salt and mix again then let it rest for 20min
• wet fingers and do a NSEW stretch and fold then rest for 20min (1st fold)
• repeat NSEW stretch and fold then rest for 20min (2nd fold)
• repeat NSEW stretch and fold (3rd fold) and rest for 1hr
• spray working surface with water and transfer dough over
• stretch it wide and fold... transfer to lightly oiled container or bowl and rest for 45min
• stretch and do coil fold and rest for 30min
• do another coil fold and rest for 1hr
• in the meantime, prepare and flour banetton (I use rice flour)
• flour working surface with flour (plain or bread flour) and also surface of dough
• invert the bowl and transfer the dough to working surface... flour the top of dough 
• gently fold and shape the dough according to banetton used
• transfer to banetton, flour the top and cover with plastic... let it rest for 15min
• leave the dough in the fridge for cold retard for 12hrs up to 18thrs
• preheat the oven and dutch oven at 250°C for 30min
• transfer the bread dough to a parchment paper, flour lightly and do scoring
• carefully transfer the dough with the parchment paper into the pre-heated dutch oven and bake covered for 30min
• open the cover of the dutch oven and continue baking for 10-15min till achieve desired color
• remove bread from dutch oven and let it cool on a wire rack
• let it cool down before cutting

Foodnote: Trying the recipe from Katherine Kwa here. Very long process but ok lah. I just want to practice more on making good sourdough bread and also testing my new sourdough starter. The bread turns out super awesome. I can't believe I can bake such pretty bread woohoo. The oven spring... chekidaut!!!

I bake the bread using a very pretty 4 quart enamel dutch oven that I bought from amazon. Love it so much because not only the pwetty pwetty flowers and sweet color but it is very light compared to cast iron or the IKEA glass cloche. 

Below is a better picture that is more insta-worthy hehe...

Cat Loaf

Foodnote: Bought this cat mould online and finally use it to bake bread. Use my favourite killer toast recipe. I also use the paddle attachment on my KitchenAid instead of the hook. Just a tip that I gather from class. The final dough is divided into 3 portions. 5g cocoa powder added to 1 portion and kneaded by hand. This is to form the special marking on the cat's face hehe.

Dough is easy to manage and the bread is really super soft, fluffy and flavourful because this bread uses milk, egg and butter. If baking open top, might need to cover the top into 10-15min because the sugar content will give it a dark skin. Very good recipe and one of my favourite. Recipe is for one loaf.

Prawn Vadai / Wadeh

Ingredients

400g plain flour

115g white urad dhal flour (bought from Mustafa)

310g water

1 1/2 tsp salt

1 tbsp instant yeast

1 tsp potas or soda bicarbonate

2 eggs

1/2 tsp black pepper powder

1 tbsp ginger powder

150g finely sliced shallots

3 stalk curry leaves also finely sliced

2 chopped green chillies

fresh prawns de-vein but with shell

oil for frying

Directions

• mix all ingredients in a bowl, except prawns and oil, mix well and rest for 2 hours
• pre-heat oil for frying to 180°C
• put on plastic gloves and wet the surface (I just use my hands), took some dough and form donut shape
• place a prawn on it and slid it into the hot oil (medium heat for 3-5min)
• cook till puffy and golden brown
• to be eaten with fresh green chillies

Foodnote: Craving for prawn vadai and don't know where to get one. Tried to make it myself. Definitely need to add more water (50ml more?) and taste wise... hhmmm need to increase more onions, curry leaves, salt etc. Make sure to wipe the prawn dry first or it will pop pop pop and leave a mess in the kitchen. 

No Knead Artisan Bread

Ingredients

400g bread flour [or 100g (25%) wholewheat + 300g (75%) bread flour]

8g salt

1g instant dry yeast

300g warm water (35°C)

Directions

• in a large bowl or container add in the water leaving about 15ml aside
• add yeast and stir followed by salt
• add the bread flour and stir till combined then add the balance water
• the dough will be sticky consistency, cover the bowl/container and let it rest for 12-18hour where it should triple in size
• transfer de-gas dough on a working surface with flour
• sprinkle flour on the surface of the dough and gently fold the dough to form a round shape
• put it on a parchment paper and let the dough rest for 30min
• pre-heat the oven to 230ªC (place dutch oven to heat in the oven. I use IKEA Buren glass cloche so I didn't heat it up)
• after 30min, lightly flour the dough and score the surface of the bread
• transfer it together with the parchment paper into the baking vessel
• spray with water before closing the vessel and bake for 30min
• after 30min remove the cover of the vessel and bake for another 10-15min till desired color
• remove bread from vessel to cooling rack... removing the parchment paper

Foodnote: Tried this recipe because my friends came over. They love it. I made minced beef curry with potato and carrot to go with it but their favourite is just to eat it with butter and garlic+coriander fragrant oil. Even my niece love it. Though it is nice, I'd like to try this recipe next... wait for it.

For this bake, I used IKEA Buren cloche and it works very good. But the glass can be very heavy. So now I am just waiting for an enamel pot from amazon. I just love how fancy-mancy it looks and it will definitely be much lighter for regular use. Of course found cheaper alternative at Mustafa that cost $23 for 3 but... yeah I just want the one like in the video hehe

30th June 2021

Just made the bread again this time with wholemeal flour and it turns out beautiful and tasted so good. Baked in my pwetty enamel dutch oven from amazon.

What I'll do differently next time...

• add 1% malt flour
• after 12-18hrs fermentation, transfer on lightly floured surface and fold the dough. Rest for 15min and then shape the dough. Final proofing 20-30min then lightly flour and do scoring before baking
• for wholemeal bread, only use 65% hydration

Dorayaki / Japanese Pancake

Ingredients

4 eggs

100g sugar

30g honey

2g vanilla extract

160g cake flour

1 tsp baking powder

20ml milk/water

Filling

hazelnut spread or red bean paste

Directions

• in a bowl, whisk eggs, sugar, vanilla and honey together
• sieve flour and baking powder to the mixture and stir till evenly mixed
• let the batter rest for 15min and after that mix in the water and stir till very liquid consistency
• heat a non-stick pan on low heat, scoop the batter and pour slowly to form a round shape
• when bubble started to form on the surface, flip the pancake and cook for another minute
• spread the filling on each pancake and top with another pancake
• slightly pinch the edges to close and ready to serve

Foodnote: Recipe actually calls for 10ml water which still makes the batter too thick. So I added more water. It is nice but maybe a bit dry. Honestly, I think using Apam Balik Power recipe is better. Just increase the baking powder to 1 1/2 tsp. Seriously will get soft fluffy pancake.

Danish Pastries

Ingredients

200g plain flour

3g salt

16g caster sugar

1g crusty bread improver

16g butter

3g low sugar yeast

20g eggs

92g chilled water

100g roll in pastry butter sheet

Directions

Prepare pastry butter sheet

• wrap butter in parchment paper to form a square shape approximately 15cm
• roll the butter flat to fill the square shape and put in chiller

Prepare dough

• in a mixing bowl, combine all dry ingredients together
• using low speed, add in the water, egg and butter
• stop when dough is formed (cleaning up stage) 

Pastry assemby (French wrap)

• 
  on a generously floured working area, roll dough out to form a squarish shape double the size of butter
• take out the butter sheet and place it in the middle of the dough (45° rotate) so that there are triangle dough flap to fold over the butter
• seal the dough edges over the butter, wrap in clingwrap and keep in chiller for minimum 10min or more
• 1st quad (2 x 4 = 8 layers): generously flour working surface and place dough. Flour surface of dough so that it don't stick to working surface or rolling pin. Roll out dough from the centre outwards to 20cm width and about 50cm length (about 0.3 - 0.5mm thickness). Before folding, dust away excess flour from dough. Fold in about 2-3 fingers in (short side) and fold the other wide in to meet the folded edge. Fold the dough again to form a small rectangle (earlier folded side in and making sure smooth side is always facing up. Cover with clingwrap and keep in fridge again to relax the dough
• 2nd quad (8 x 4 = 32 layers): repeat folding process and chill in fridge for mininum 10min
• 3rd quad (32 x 4 = 128 layers): repeat folding process and chill in fridge for minimum 10min
• 4th quad (32 x 4 = 512 layers): repeat folding process and chill in fridge for minimum 10min till ready to use
• roll out dough to have surface area of 20cm x 24 cm at 0.3 - 0.5mm
• using ruler to guide, mark to form sizes required and start shaping
• place pastry on parchment paper, spray with water and proof for 45min
• brush the pastry with egg wash and bake at 210°C for 7min and 180°C for 13min

Custard Claws

• cut 11cm x 11cm pastry
• place custard in the middle, brush edges with water/egg and press to seal
• make small cut at the top for steam to escape and cut ends to create "claw" like design
• egg wash and topped with almond flakes for decorations before baking

Apple Squares

• cut 11cm x 11cm pastry
• fold edges to the centre and press down to maintain shape
• egg wash before baking
• after baking, fill with custard and topped with apple fillings

Pain Au Chocolate

• cut 10cm x 14cm pastry (short edge depends on length size of chocolate bar)
• place 1 baking chocolate bar on one edge, roll over the dough, place another bar of chocolate and roll again
• brush water at the end of edges to seal
• egg wash before baking
• garnish with apricot gel or snow powder

Victoria

• cut 11cm x 11cm pastry
• fold across and align... make a cut (0.5mm along open side leaving a about 6mm uncut
• open the pastry and criss cross the cut strips and seal down with egg wash
• using a fork, make holes in the middle so that it won't puffed up
• egg wash sides before baking
• after baking, fill with custard and topped with peach or other fruits
• glaze with neutral mirror gel and snow powder for better presentation

Sugar Cinnamon Palmiers (from leftovers)

• arrange leftovers to keep layers and roll flat to form a rectangular shape
• brush with eggs and generously put course sugar and cinnamon
• roll from both sides to the middle
• cut into 8mm thickness and bake till golden brown

Cinnamon Twist (from leftovers)

• arrange leftovers to keep layers and roll flat to form a rectangular shape
• brush with butter and spread course sugar and cinnamon powder
• cut into 1-2cm strips
• take 2 strips together and twist to create the shape
• bake till golden brown

Cinnamon Rolls

• roll down to 4mm thickness
• cut out size 25mm
• spread with jam and raisins
• roll up and place in baking tin
• after baking, drizzle with sugar glaze

Danish Purses

• roll dough to less than 5mm thickness
• cut 11cm x 11cm pastry
• place custard/chocolate fillings in center
• fold 2 opposites corners over the middle and press down to seal
• after baking, drizzle with snow powder

Fruits & Custards Swirls

• cut 15cm x 15cm square
• spread custard dough and sprinkle desired fruits (eg. mix fruits, sultana or raisins)
• roll up dough and seal end with water or egg wash
• cut into pieces and rest on cut side
• egg wash the pastry and after baking, drizzle with fondant glaze or sprinkle with snow powder

Sultana Danish

• cut into 15cm x 15cm pastry and rest dough
• sprinkle with jam and sprinkle with raisins
• roll into a spiral and cut about 1cm
• after baking, drizzle with sugar glaze or dust with snow powder

Instant Custard Filling

100g full cream milk/water

35g instant custard powder

• using a mixer, whisk at low speed till combine
• mix at medium speed for about 5min till thicken and ready to use

Apple Filling

63g tinned apples (cubed)

10g sugar

4g instant modified starch

• mix the apples with sugar and let it sit a while so that water will seeped through from the apples
• add in the modified starch and mix until mixture is clear
• adjust with water if necessary

Glaze Garnish

70g apricot gel

30g water

• combine both ingredients in a saucepan and bring to a boil
• use brush to apply on the pastry
• use while still hot and reheat if mixture thickens

Fondant Glaze

100g icing sugar

2 tbsp milk

1/2 tsp vanilla extract

• in a bowl place sugar and slowly stir in milk and vanilla a little at a time until a smooth pourable consistency glaze is formed

Foodnote: I didn't really do the last 4 danish pastries. Will I be doing danish pastries at home? Eerrrr hhhmmmmm.... yeah maybe one day.

Wajik Pulut

Ingredients

500g glutinuous rice

300ml water

250g palm sugar/gula melaka

500ml coconut milk

1 tsp salt

2 pandan leaves

Directions

• wash and clean glutinous rice
• cook with water until half cook
• transfer to steamer and steam on high heat till soft
• using a wok, cook coconut milk, palm sugar, salt and knotted pandan leaves till all sugar dissolved
• sieve if necessary to clear any impurities
• cook again till bubbly and slightly thicken then add in the cooked glutinous rice
• stir together till glutinous rice is evenly coated and continue to cook till it it dried and feel heavy
• transfer to a container and use a spatula to compact the wajik and also to smooth the surface
• once cooled, cut to size and ready to serve

Foodnote: Bought pulut susu the other day to make pulut kuning and realised the rice have some weevils ggrrr. Cooked half and not feeling good about keeping the balance 500g for too long, I decided to try and make wajik. Following the recipe from here since I have exactly 500g glutinous rice. I only have palm sugar so it looks very pale and I added a bit of brown colorings. It tasted good and pulut is soft (not hard and chewy like some that I have eaten before) and taste similar to bubur merah bubur putih lol. I'm a bit impatient (cook after breaking fast lah) and that is why my cutting is anyhow in the picture above. Definitely will cook again with gula melaka and update the picture. The above is taken right out of the fridge the next day heee... 

Croissant & Cheese Puff

Ingredients

150g plain flour

38g bread flour

4g salt

10g sugar

2g crusty bread improver

4g pastry butter

4g instant low sugar yeast

20g egg

101g chilled water

100g roll in pastry butter sheet

Directions

Prepare pastry butter sheet

• wrap butter in parchment paper to form a square shape approximately 15cm
• roll the butter flat to fill the square shape and put in chiller

Prepare dough

• in a mixing bowl, combine all dry ingredients together
• using low speed, add in the water, egg and butter
• stop when dough is formed (cleaning up stage) 

Croissant Assemby

• 
  on a generously floured working area, roll dough out to form a squarish shape double the size of butter
• take out the butter sheet and place it in the middle of the dough (45° rotate) so that there are triangle dough flap to fold over the butter
• seal the dough edges over the butter, wrap in clingwrap and keep in chiller for minimum 10min or more
• 
  1st quad (2 x 4 = 8 layers): generously flour working surface and place dough. Flour surface of dough so that it don't stick to working surface or rolling pin. Roll out dough from the centre outwards to 20cm width and about 50cm length (about 0.3 - 0.5mm thickness). Before folding, dust away excess flour from dough. Fold in about 2-3 fingers in (short side) and fold the other wide in to meet the folded edge. Fold the dough again to form a small rectangle (earlier folded side in and making sure smooth side is always facing up. Cover with clingwrap and keep in fridge again to relax the dough for minimum 10min
• 2nd quad (8 x 4 = 32 layers): repeat folding process and chill in fridge for minimum 10min
• 3rd quad (32 x 4 = 128 layers): repeat folding process and chill in fridge for minimum 10min
• roll out dough to have surface area of 20cm x 24 cm at 0.3 - 0.5mm
• using ruler to guide, mark the 20cm width and 24cm length
• at the top, mark point at 4cm, 12cm and 20cm and at the bottom mark at 8cm, 16cm and 24cm
• mark to form triangular shapes from the marking and cut 5 pieces of triangles... place on parchment paper
• stretch the dough and roll to form croissants
• place shaped croissant on parchment paper, spray with water and proof for 45min
• brush the croissant with egg wash and bake at 210°C for 7min and 180°C for 13min

Cheese Puff (from balance dough)

• cut balance dough into small size 1cm x 1cm
• fill in 5 aluminium cups and top with shredded mozarella or cheddar cheese
• bake at 210°C for 10min

Foodnote: Sometimes you just do something that is against your interest? I attended this class even though I am not much of a fan of pastries hehe. But I just like attending classes and learning new things. Didn't enjoy the class much and the croissants don't really impresses me much. Next time will try recipes from youtube and hope will get a more satisfying croissants.

Hum Chim Peng with Tausa / Hollow Doughnut with Red Bean Paste

Ingredients

200g all purpose flour

1/2 tsp double acting baking powder

1/4 tsp five spice powder

2 tsp fine sugar

1/4 tsp instant yeast

1/2 tsp salt

120ml water

1/2 tbsp oil

90g red bean fillings (divide to 6 pieces 15g each and round)

white sesame seeds

Directions

• sieve flour, baking powder and five spice powder in a bowl
• add the rest of the ingredients and knead 4-5 min till smooth dough is formed
• cover the bowl and rest for 40min
• in a lightly floured surface, roll dough into a log and divide to 6 equal parts
• fill each piece with read bean filling and round into a ball
• brush top with water and dip into white sesame seeds, flattening the dough at the same time and rest for another 10min
• deep fry till golden brown and let cool on a paper towel... and enjoy!!

Foodnote: Found the recipe from youtube. Bought ready made red bean fillings from Sheng Siong because it tasted nice. The taste is not bad but of course not same like OCK or Dough Culture lah. A bit chewy but I still like it (because I like redbean hehe). Can make again when too lazy to buy. Quite easy to make with simple ingredients too.

Raisin Crusty Rolls

Ingredients (makes 2 portion)

Group 1

517g bread flour

57g rye flour

6g crusty bread improver

9g low sugar yeast

11g castor sugar

Group 2

362g cold water

Group 3

11g olive oil

11g salt

Group 4

115g raisins or sultanas (soaked for 5-10min and drained)

Directions

• in a mixing bowl add Group 1 and 2 together and mix at speed 1 for 2mins followed by speed 2 (KA 4) for another 2mins
• add Group 3 and mix at speed 1 for 2min and speed 2 at 2-3 min till window pane stage
• add Group 4 at speed 1 for 2min (if raisins doesn't mix, mix at speed 2 on off on off till evenly combined)
• rest dough for 10min
• divide dough at approximately 68g or more and proof (intermediate) for 10-15min
• shape the dough: flatten the dough with ugly side up, fill with more raisins at the top edge and roll down to form a long oval shape... flatten slightly
• arrange on a baking tray lined with parchment paper and leave to proof for another 40-45min ~ 30-32°C
• lightly flour the top of each roll and score the top
• bake at 210°C for 8-12min with steam

Foodnote: The last recipe for the last day of Cafe Style Bread. The rolls look super cute like mini loaf. I feel that this may be nicer if made into a bigger loaf! Will try it next time maybe with chopped dates woohoo... 

Fruit Bread

Ingredients (makes 2 portions)

Sponge Stage

429g bread flour

11g instant yeast (high sugar)

257g water

Dough Stage

Group 1

32g dairy cream

32g eggs

107g bread flour

64g castor sugar

Group 2

54g unsalted butter

6g salt

Group 3

107g mixed nuts

Egg Wash

4 eggs

2 yolks

40g milk

30g water

Apricot Wash (optional)

200g apricot jam

500g water

~ boil together till slightly thicken

Directions

Sponge Stage

• mix the 3 ingredients together at speed 1 for 3mins till a dough is formed
• transfer into a bowl and cover with clingwrap and let it ferment for minimum 2 hours (can leave up to 16hours eg. 4hrs at RT + 11hrs in the chiller + 1hr RT)

Dough Stage

• 

  weigh dairy cream and eggs together and pour into the mixing bowl followed by the bread flour and castor sugar
• mix at low speed for 2min
• add in the sponge and mix at speed 1 for 2min making sure to scrape the sides and bottom of the bowl
• add butter and salt and mix again at speed 1 for 2min then increase speed to medium (KA 4) for 2-3min till thin membrane
• add fruits and mix at speed 1 for 1-2min till all fruits are evenly incorporated
• transfer to working surface and gently fold to round the dough
• cover with a large bowl and rest for 15min
• divide dough to 50g each and round for intermediate proofing for 15-20min
• lightly flour working surface, take each dough and flatten... round again
• arrange on parchment paper and leave to proof for 40-50min till double in size
• lightly brush with egg wash
• bake at 200-205°C for 12-16min
• optional: after slightly cooled, brush with apricot wash for added flavour and to seal in moisture

Foodnote: Another nice soft bun. The mixed fruits can be changed to any other desired dried fruits like cranberries, apricots, dates etc. Nice to eat it warm with butter. Hehe... yeah I love eating bread with butter ooh la la

Asian Sweet Bun with Cheese

Ingredients (makes 2 portions)

Sponge Stage

285g bread flour

7g instant yeast (high sugar)

171g water

Dough Stage

Group 1

37g dairy cream

37g eggs

123g bread flour

73g castor sugar

Group 2

61g unsalted butter

5g salt

Filling

grated cheddar cheese + butter + sugar

Egg Wash

4 eggs

2 yolks

40g milk

30g water

Directions

Sponge Stage

• mix the 3 ingredients together at speed 1 for 3mins till a dough is formed
• transfer into a bowl and cover with clingwrap and let it ferment for minimum 2 hours (can leave up to 16hours eg. 4hrs at RT + 11hrs in the chiller + 1hr RT)

Dough Stage

• 
  weigh dairy cream and eggs together and pour into the mixing bowl followed by the bread flour and castor sugar
• mix at low speed for 2min
• add in the sponge and mix at speed 1 for 2min making sure to scrape the sides and bottom of the bowl
• add butter and salt and mix again at speed 1 for 2min then increase speed to medium (KA 4) for 2-3min till thin membrane
• transfer to working surface and gently fold to round the dough
• cover with a large bowl and rest for 15min
• divide dough to 50g each and round for intermediate proofing for 15-20min
• lightly flour working surface, take each dough and gently roll to oval shape
• flip ugly side up and fill with shredded cheddar cheese + butter at the top edge of the dough
• roll down the top edge to just cover the cheese and butter and using tip of fingers to seal the fillings
• roll again to form a short oblong shape shape and pinch to seal the opening edges
• flip pinch side down with smooth side up
• arrange on parchment paper and leave to proof for 40-50min till double in size
• spray the top with water and brush with egg wash
• using a sharp serrated knife, create a line score and sprinkle with cheese and course sugar
• bake at 200-205°C for 12-16min

Foodnote: This bread turns out very very well. Super soft and very yummy. Have tried making sweet breads many times before but never turns out this soft. Really likes bread from sponge and dough method. Now I have many ideas to turn this basic recipe into other sweet breads.

Hamburger Buns

Ingredients

Group 1

667g bread flour

86g sugar

12g skimmed milk powder

10g yeast (high sugar)

12g salt

46g unsalted butter

optional 5g bread improver (not added)

Group 2

400g cold water

Directions

• 
  using a paddle attachment in a mixing bowl, add all dry ingredients including butter and mix at speed 1 for 20s
• add water and mix at speed 1 for 2min followed by medium speed (KA 4) for 8min till window pane stage
• remove and divide dough into 60g or 80g and round it
• roll or spray the top of each dough in water and rool or sprinkle sesame on top
• flatten the dough as much as possible
• arrange on parchment paper on a baking tray and proof for 40-45min
• bake at 180°C without steam for 10-12min

Foodnote: Very soft and yummy burger buns. Will definitely try to make this again to enjoy homemade burgers! 

Just need to master making my own burger patty!! Same recipe can be used to make hotdog roll too.

Walnut Raisin Rye Bread

Ingredients

Group 1

560g bread flour

200g rye flour

6g dark malt

6g yeast (low sugar)

12g salt

Group 2

453g cold water

Group 3

130g chopped walnuts (or other nuts)

67g golden raisins

Directions

• using a paddle attachment in a mixing bowl, add Group 1 and mix at speed 1 for 20s
• add water and mix at speed 1 for 2min followed by medium speed (KA 4) for 6min till window pane stage
• add Group 3 and mix at speed 1 for 1min (or mix by hand if ingredients are not mixing well)
• transfer in a lightly oiled large bowl and cover with a clingwrap (no need rounding) and rest for 60min
• divide the dough into 2 equal portion and rest for 10min
• shaping: lightly flatten the dough with fingertips, smooth side down... roll gently and pinch the open edge.. tuck in side edges to form a loaf
• place on parchment paper on a baking tray and proof for 30-35min
• spray water on top of loaf and lightly dust with flour + score
• spray water on the parchment paper around the bread (for oven without steamer) and bake at 200°C + 20% steam for 10min and 180°C without steam for 20min

Foodnote: I love this bread because of the walnuts and raisins. I can eat it on its own or... as usual with a generous spread of butter. Yum yum... Next time must make sure that the raisins are mostly in the bread instead of the surface as baking it will burn the raisins and burnt raisin is yucky! Might want to try replacing it with dates and pecans next time.

Dark Rye Bread

Ingredients

Group 1

667g bread flour

130g rye flour

12g dark malt

6g yeast (low sugar)

12g salt

Group 2

453g cold water

Directions

• using a paddle attachment in a mixing bowl, add all dry ingredients and mix at speed 1 for 20s
• add water and mix at speed 1 for 2min followed by medium speed (KA 4) for 6min till window pane stage
• transfer in a lightly oiled large bowl and cover with a clingwrap (no need rounding) and rest for 60min
• divide the dough into 2 equal portion and rest for 10min
• shaping: lightly flatten the dough with fingertips, smooth side down... roll gently and pinch the open edge. Using fingers, gently carry it over to the banneton smooth side down ie. pinch side on top
• proof for 30-35min
• gently remove from banneton on a tray with parchment paper
• score the top of the bread and spray water on the parchment paper around the bread (for oven without steamer) and bake at 200°C + 20% steam for 10min and 180°C without steam for 20min

Foodnote: This cafe style bread is nice and soft but maybe more for adult palate. According to the chef, rye bread should be sliced thinly (1cm) and toasted... topped with cheese and turkey ham, then use a form and knife to cut a small piece and enjoy eating hehe.

Multi Grain Batard

Ingredients

Group 1

532g bread flour

10g instant yeast (low sugar)

3g crusty bread improver

14g brown sugar

10g salt

Group 2

450g water

132g multi-grain (mix with same weight water taken from 450g)

20g butter/oil/olive oil

Group 3

mixed grains

Directions

• in a mixer bowl with paddle attachment, mix Group 1 at speed 1 for 20s
• add Group 2 and mix at speed 1 for 2min and speed 2 (KA 4) for 7 min till window pane stage
• remove from bowl and rest the dough for 5-10min
• cut and divide into 2 portion and rest for another 5-10min
• take one dough, pat it down and turn smooth side down
• roll down like spring roll and form shape of batard
• gently pick up the dough and roll the top on damp cloth... and roll the top with mixed nuts+grains
• proof for 45min till double in size
• spray the top and swiftly score the top in 1-3 lines
• bake @200°C + 40% steam (or spray the tray with water) for 10min and 160°C without steam for another 20min
  

Foodnote: Like this very much also because it makes me feel that I am eating healthy hehe. Overall very happy with this Cafe Style Bread course and will be making this regularly.

Wholemeal Bread

Ingredients

Group 1

528g bread flour

10g instant yeast (low sugar)

3g bread improver

40g sugar

14g skimmed milk powder

10g salt

Group 2

448g cold water

132g wholemeal flour (mix with same weight water taken from 448g)

40g oil/butter

Directions

• 
  in a mixing bowl with paddle attachment, mix all dry ingredients from Group 1 at speed 1 for 20s
• add water, wholemeal and oil, mix at speed 1 for 2min and speed 2 (KA 4) for 7min till window pane stage
• remove from bowl (no need to round) and rest for 5-10min
• cut and divide to 2 portion and rest another 5 to 10min
• shape the dough for open top loaf or cobb and proof for another 45min till double in size
• for cobb, spray with water, dust with flour and score the top
• bake at 200°C + 40% steam (or spray the tray with water) for 10min and 160°C without steam for another 20min

Foodnote: From learning with different chef, discovered many tips of baking good bread. Discovered that best to not handle the dough too much and only use the tip of the fingers. This will make the bread retain it's structure and texture. Love wholemeal bread and will definitely make this again. Personally prefer it in loaf pan.

Have tried baking this at home and it turns out well and yummy!!! Only thing is because I bake open top coupled with the high heat, the top gets dark very fast. I managed to quickly place aluminium foil over the top around 7min to keep it from getting burnt. Will consider doing close top next time or just cover with aluminium foil while baking. Definitely a good recipe and I really love it.