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.