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.