Monday, July 28, 2008

Red Beans Buns




Have been lazy blogging lately...

Managed to get hold of this book “孟老师的一百道面包”when my brother went to Taiwan a couple of weeks back.

Saw two very unique bread: "bamboo charcoal Cheese Toast"“竹炭乳酪土司” and "Garlic Squid Buns" ” “墨鱼香蒜面包” in her book. Bet you can't find in Singapore! The two bread are all in black! Real BLACK!!!
Anway, I decided to bake a simple "Red Beans bun" using my homemade red beans paste which I made a few weeks back.

This "Red Beans bun" recipe was taken from “孟老师的一百道面包". I was surprised and pleased that this recipe uses very little sugar and butter. One thing I like about this book is that the recipes all yield about 8 pieces (just nice for a family of four).

I made these buns on Thursday and it still remained soft on Saturday morning after I warm it in the oven! My little son commented that the bread was delicious than the fillings... !

Recipe as follows:
(Make 8 pieces)

Ingredients A:
Bread flour 200g
Cake flour 20g
Castor sugar 25g
Salt 1/4 tsp
Instant yeast 3g (1/2 tsp + 1/4 tsp)
Milk powder 15g
Egg 25g
Water 115g

Ingredients B:
Unsalted butter 15g
Red beans paste 200g

Ingredient C:
White Sesame Seeds 20g


Method:

1. Using low speed of your mixer, mix all ingredients A till it forms a dough. Change it to medium speed and knead till dough becomes smooth.

2. Using low speed, add in the unsalted butter. Change to medium speed and knead dough till it becomes elastic.

3. Place the kneaded dough in a mixing bowl, cover with cling wrap. Let it ferments for about 60 minutes.

4. Divide dough into 8 equal parts. Round them up and immediately put the fillings inside. Shape the individual dough. Cover with cling wrap and let the shaped dough rest for 15 minutes. After the resting period, use your hand to slightly flatten the rounded dough.

5. Using a scissor, cut an inch at 8 sides of the flatten dough:
- First, cut the top & bottom, left & right. Follow by a cut on each portion.

6. Brush the doughs with egg wash. Wet the tip of a rolling pin and coat it with white sesame seeds. Imprint the rolling pin (with the sesame seeds) onto the dough.

7. Bake in a preheated oven at 190 deg C for about 15 minutes.


Recipe source: “孟老师的一百道面包"

Tuesday, July 8, 2008

Milo Chocolate chips & rice Muffins


Get "xian" eating bread everyday.... :(

I'm not a muffin lover. But I'm gradually liking it. They are so much easy and straight forward to bake than breads! Had tried store bought muffins but sad to say they are either too dry or too oily to me!!

Searched through my files and found this muffin recipe from Happy Home Baker. She has a wide collection of muffin recipes worth trying. :)

Decided to try her "Milo Double chocolate chips Muffins" as I needed to use up my chocolate chips. Since I didn't have any white chocolate chips on hand and my leftover dark chocolate chips were only about 70g, I topped up the remaining balance using chocolate rice. So total chocolate I used was about 160g! I used a fairly big paper cups and my muffins were quite huge! I couldn't finish one whole piece!

This milo muffins turned out very nice: soft and moist, very chocolaty (may be because of the chocolate rice, I think.) My family members like it very much. The three of them can't resist chocolate!

Thank you Happy Home Baker for all your wonderful bakes! :)