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.