Wholemeal Soya Loaf II ~ 天然酵母 全麦豆渣吐司 第二版

I'd another go after a pretty successful baked here. In fact, it was immediately the next day. :)  This time with some changes.

 

lovely texture :)

Ingredients:
250g   bread flour
50g     wholemeal flour
40g     soya beans residue
17g     milk powder
33g     sugar
3g       salt
178g   Natural Yeast
150g   iced cold water

34g     unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Personal observations
- May be more wholemeal flour was used,  the rise was slower.
-  Texture still soft but not as soft.
-  Another note, more natural yeast was added, less hollow holes as yesterday's baked.
-  May be because of the cold bulk fermentation to retard the dough yesterday , the baked loaf for yesterday was so... so good!有点韧性 It was so different from all my other baked. :D
              

Wholemeal Soya Loaf Naturally leavened ~ 天然酵母 全麦豆渣吐司

Everyday bread with a twist from 王传仁老师经典 ~庞多米吐司 ~ Pain De Mie

Made a twist to my regular loaf by using part wholemeal and some soya bean residues.  Outcome was fantastic and I think can 拉丝 also judging from the thin 光泽 :D 

Can you see the shinning part? 光泽?   :D

Forgive me, I'd tightened the bottom part too much, resulting in a thick layer below.  :(

Ingredients:

250g bread flour

30g    Wholemeal flour

20g    Soy beans residue

30g    caster sugar

15g    Milk Powder

3g       Salt

170g  Natural yeast

150g  Iced cold water

34g     unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Note on Final proofing:

- 30 min @ room temperature (11.05 am to 11.35 am)

- 11.35 am put the whole tin in the fridge to retard fermentation as I'd to rush out.

- 4 pm came home. Took out immediately~ dough rose to about 70%.

- 4.35 pm - Rose to about 75 to 80%

- 5 pm almost to the brim.

Classic Pain De Mie 王传仁老师的经典<庞多米吐司>

强推吐司!

Red Yeast Rice Ang ku kueh 红曲米花生红龟粿

Red Yeast Rice Ang ku kueh 红曲米花生红龟粿

My maiden attempt: Peanut  'Ang Ku kueh' using natural colour, red yeast rice. 红曲米花生红龟粿

Made these kueh for my mum's birthday celebration in advance on 23 August 2015.

With the help of my 2 teenage boys,  I managed to complete them in time.  Was very glad that they stayed soft n moist hours later.  The imprint was distinct too!  :D

The whole recipe (from dough skin, colouring and peanuts fillings) comes from 3 different links, of which peanuts fillings from Kenneth Goh with some adjustments to suit our family taste buds.

First of all the dough skin.  The secret ingredient comes from one of our common pantry item - our humble potato!  Potatoes do wonder not only in this kueh by making it soft and moist,  but also in bread making!

Dough recipe is taken from here:  Jane's corner

Colouring idea from here: Peng's Kitchen


Peanuts fillings from here: Kenneth Goh/ Guai Shu Shu


Dough Recipe [with slight adjustment]

Yield abt 13 pcs ( Abt 60g per piece - Ratio dough to fillings- 1 : 1 )

Ingredients A
170g glutinous rice flour
1T sugar
Pinch of salt (not in original recipe)

Ingredient B
120g Mashed Potatoes (I used my chopper to mash till smooth)

Ingredient C
50g - 60g hot water (I used the water from cooking potatoes)
15g red yeast rice ( grind into powder or use red yeast rice in powder)

Method
In a bowl, add the red yeast powder + hot water from the cooking potatoes. Mixed thoroughly and pass through a fine sieve. Measure out the  required water. If not enough, add some more water. If  the water has cooled down, warm up it up. This will be your ingredient C to be mixed with the flour mixture.

Ingredient D
2T Cooking oil

Method (I'm using my stand mixer)
1. Mixed Ingredients A thoroughly.
2.  Add mashed potatoes (ingredient B) and red yeast water (Ingredient C)
3. Mix thoroughly to form a dough follow by adding the cooking oil (ingredient D). Knead till it form a soft dough.
4.  Divide dough into equal size, wrap in your preferred fillings.
5. Press into your mould and knock it out carefully.
6.  Place the kueh on a piece of lightly greased banana leaf and steam for 7 minutes over medium heat.
7. I lightly greased the kueh only after it has completely cool down.

Note
You may need more or less water for the dough. Pls adjust accordingly.
The final dough should be soft and not sticky. If stickly pls add some glutinous rice flour. A little bit sticky is fine.

Peanuts fillings (adapted from Kenneth Goh)

300 grams coarse peanut (粗花生碎)
120 grams of coarse sugar (粗糖）
20 grams of roasted sesame seeds （芝麻）
50 grams of plain water （白开水）
10 grams of peanut oil or other cooking oil (花生油）
2 tablespoons of plain flour （普通面粉）


Method
1.  Blend your coarse sugar a few second, if they are too coarse.

2.  Blend the coarse peanuts to powder form. You may take out some to slightly blend to maintain some crunchy bite.

3.  Pour all the peanuts powder to a large mixing bowl. Add the coarse sugar, roasted sesame seeds and flour. Mix thoroughly.

4. Add in the water and peanut oil. Stir or use your hand to mix thoroughly to form a firm dough.

5. Form into equal balls. Set aside.

Note
Am using coarse sugar as we like the texture of biting the unmelted sugar while munching 😀. It is so yummy!  At the same time, we are also trying to replica the texture of a particular ang ku kueh we tried before with a firm grounded peanut in the centre.

妈妈祝您生日快乐，身体健康！:D

My First Traditional 小发糕

So happy when I open my wok! Should have stick to the 12 hour fermentation.  But impatience me, I steam it at the 11th hour. But看起来挺不错！

                       开花小发糕

 

My first 发糕 using an old fashion/traditional method - making starter dough from scratch instead of using baking powder. 

Basically one need to some cold white rice + wine yeast + some sugar; mixed them in a container; cover and let it ferment for 3 days.(You need patience...)

As I used some leftover rice which had been in the fridge for a few days (which was drier),my starter took a longer time to ferment. (though I could smell the distinctive 酒味). Therefore, I sprayed some water over the rice starter, gave it a quick stir and let it continued to ferment.

                         This was how the starter looked like:

You need patience again! 

Once the starter is ready, mix it with rice flour + sugar syrup; strain and cover. Let it ferment for 12 hour.

The end result:

Half smiling half refuse to smile...  Think should have steam all at once...

My first time also to use "Eno fruit salt" in this recipe.  My the other half comments: Not bad! :)

Next round should use the correct paper cups and use the right mould...Then may be it would bloom much prettier.

Homemade Burger Bun (Water-roux)

I think I get addicted to this "water-roux" method of making buns for now. :)

I made a batch of Sweet bun dough yesterday by doubling the quantity of the recipe. First, I prepare a bigger quantity of "water-roux": 50g bread flour + 250g water (yield about 265g water-roux). So, I took half of the "sweet bun" to make this burger bun. I put the rest of the dough (after first proofing)in the fridge for my next day use. :) There is some balance of the "water-roux" enough for another sweet bun, if I remember correctly. Hmm... what fillings should I use next?

Somehow, I find making sweet buns using "water-roux" is a breeze, what I mean is the proofing time. Slightly longer than "straight dough" method, about 40 minutes or more during the final proofing.


This was how the texture of the bun looks like: very soft and fluffy! 软绵绵的，好吃极了! :D

The basic sweet bun recipe as follows:

(This recipe yields: 9 pieces at 60g each)

Ingredients A:
Bread flour 210g
Cake flour 56g
Milk powder 20g
Caster Sugar 42g
Salt 1/2 tsp
Instant yeast 6g

Ingredients B:
Egg 30g
Water 85g
Water-roux 84g

Ingredient C:
Unsalted butter 22g

Method:

1. Knead dough till smooth and elastic.
2. Basic fermentation: about 40 minutes
3. Divide dough into 9 equal parts. Each weigh 60g.
4. Form each dough into a ball. Rest for 10 minutes. (Room temperature)
5. Final proofing: about 40 minutes (temperature: 38 deg C, humidity 85%) **
6. Bake in a preheated oven at 180 deg C for about 15 minutes.

** Unlike my bread loaf, I let it rise naturally in a warm place, without the use of hot water.

I couldn't tell you how's the texture looks like tomorrow as these two buns were my lunch today! :D


Recipe adapted from: 65 度C汤种面包 by 陈郁芬Homemade Burger Buns (Water -Roux)

Maple Syrup Loaf (water-roux)

When I saw Grace of Kitchen Corner made a water-roux bun, I realised that I hadn't used water-roux for quite sometimes. I decided to bake a loaf since the weather was "good".

However, I find that "bread loaf" using water-roux is intriguing. The initial fermentation is very similar to the straight dough method. It's the final proofing that is a big headache.

Initially, I thought with such 'good" weather, the final proofing would be rather smooth sailing. Gosh! It took me 1hr 45 minutes just to have the final proofing, and that was on top of having place a hot boiling water jug to speed the final process. I wonder how long would it take to rise if I didn't speed up. Sigh!

Nonetheless, the loaf was very soft. :) However, the bread didn't survive till the third day as they were finished the very next day! :)

My water-roux: I used 25g bread flour + 125g water (yield 120g for me). I think you may add a little 5g each to the flour and water to achieve slightly more water-roux. I was rather "heng" or lucky to achieve the exact quantity for this loaf! :D You may refer SeaDragon of Corner Cafe for more details on water-roux.

This is how my water-roux looks like when it was cooked:

Recipe:

Ingredients (A)
Bread flour 420g
Caster Sugar 70g
Salt 5g
Instant Yeast 7g

Ingredients (B)
Egg 45g
Milk 98g
Maple syrup 45g
Water-roux 120g

Ingredient (C)
Unsalted butter 45g

Method:
1. Kneading: Knead the dough till it reach window-pane stage.
2. Fermentation: about 40 minutes
3. Divide the dough into 6 pieces. Roll to form a round ball. Rest for 10 minutes.
4. Flatten and roll each into a longish shape, Swiss-roll style. Place into a loaf tin.
5. Final proofing: let the dough rise till 80% of the tin (temperature: 38 deg C, humidity 85%)
6. Bake in a preheated oven at 180 deg C for 35 minutes.


Recipe adapted from: 65 度C汤种面包 by 陈郁芬