Wednesday, November 25, 2009

Matcha Red bean Loaf

A beautiful and soft bread in the morning.

After the last rise.

Roll up the dough.....

Stack up both dough and spread the red bean on top.

It's been in my head for months wanting to make this Matcha red bean loaf. Finally, I managed to... I boiled the red bean myself a day before baking this bread. I used Hokkaido red bean for this, as I find it more creamy compared to those from China. Boil them in water till it just come to soft texture. Keep them in shape.
The result? I like it very well. The sponge is soft and moist. Matcha go with red bean need not to say ,they are perfect match! All I need was just a thinly spread of butter and my cup of Assam tea.
Bread Flour 250g
Instant yeast 3g
Skim Milk (milk powder) 10g
Salt 4g
sugar 15g
Warm Water 175ml
Unsalted butter 20g
Matcha Powder 1Tbp
Boiled red bean 70g
1. Flour, salt, sugar, yeast, milk powder mix well in mixing bowl. Add warm water and start mixing them with your machine. Let it mix till a smooth dough, and add in the butter. Continue to knead till you get a springy and smooth dough. Bring the dough out to your work top and knead with your hands, portion out 1/3 form the dough and add in with Matcha powder. Knead both dough until it doesn't stick to your hands.
2.Let both dough rise in warm place (28-30'c) for one hour till 2 times bigger.
3.Remove dough from bowl and let it relax for 10 minutes. Do cover dough with a bowl or cloth.
4.After 10 minutes, roll both dough flat to rectangular shape. Stack the matcha dough onto plain dough, spread on the red bean. Roll the dough up like a Swiss roll. Put it in bread tin and let it have the last rise for one hour.
5.Bake the bread in pre-heat oven for 30 minutes at 190'c. Cool the bread on wire rack once it's baked. You may brush on some melted butter for the glossy look.

Monday, November 23, 2009

Ginger Bread Man

Ginger bread men wearing pants.

Ginger bread in Bikinis...

I promised my boy to make some ginger bread man for him to bring to school and share with his Friends. So I did. Instead of the real ginger bread man, I made the usual butter biscuits, but in ginger bread man shape. The kids love it. Some of the ginger bread men they use it for their Xmas deco in the classroom.
Butter 120g
Pinch of salt
Castor sugar 100g
Yolks 2
A. Plain flour 100g
B. Plain flour 90g + Cocoa powder 10g
White Sugar icing:
Icing Sugar 50g
Lemon Juice 2tsp
1. Beat sugar , salt and butter till light and pale. Add in yoke one at a time. Beat and mix well.
2.Divide batter into 2 equal portions and mix in A's plain flour and B's flour + cocoa powder to each portion.
3.Mix and make into a cookie dough and wrap in cling film. Keep in the fridge for 1 hour.
4.Dust your work top, roll cookie dough to 7mm thickness. Use your cookie cutters to cut out cookies and place them on your baking sheet. Bake it at 180'c for 12 minutes. Cool cookies on wire rack.
5.Mix lemon juice and icing sugar to get that glue texture and you can use it as a deco or as a glue to stick on the sugared flowers and chocolate chips....

Sunday, November 22, 2009

Breakfast Hot Cakes

Will you wanna try some yourself?

My Mickey pan cake for my little Prince. It's a must do for him.

See the bubbles building up...

Besides home made bread, I think pan cake is another great breakfast for everyone. I enjoy the making process and seeing the cakes cooked in the pan, maple syrup and creamy butter melting on that hot and fluffy pan cakes...

Some like to eat it one piece by one, some like them in a stack! Whatever ways, you will not say no to the lovely hotcakes.
Egg yolk 1
Sugar 40g
Fresh Milk 100ml
Plain Yogurt 3Tbsp
Egg White 1
Pinch of Salt
Plain Flour 110g
Baking Powder 1tsp
Baking Soda 1/2 tsp
* Maple syrup & Butter
1. Beat yokes and sugar in a bowl. Slowly add in milk and mix them all well till sugar is well dissolved. Lastly add in yogurt
2.Beat egg white and salt to get the meringue and carefully fold into yolk batter.
3.Sieve in plain flour to egg mixture and fold in carefully. Do not beat the batter while folding in flour.
4.Heat up a griddle or a none stick pan. Use a paper towel to wipe on some butter to the pan. Scoop enough batter and pour over the well heated pan. Let it cook for 30 seconds and you see the cake starts bubbling up, you may flip the cake and cook on the other size for about 2 minutes. Carry on with the rest of the batter.
5.Serve with butter and the best maple syrup you can find.

Thursday, November 19, 2009

Nisshin bread flour

This are the bread flour I use for my bread. The one with dark green printing (on the left) is the special selection flour, that I used in Hotel Bread recipe. It really gives a very good result for all kinds of bread.

Wednesday, November 18, 2009

Hotel Bread

Hotel Bread ? I was wondering what is a Hotel bread when I first saw the recipe. However, I got to know it's actually a normal white bread that is made with rich ingredients like milk and cream. And hotels in Japan serve very good quality bread for breakfast, therefore this white bread is enriched with milk and cream to get the soft n smooth texture. It's a great recipe which the bread sponge will stay soft and smooth til next 2 days!
I let my Kitchen Aid mixer does the sticky job and later part I bring dough onto work top to give further kneading.
I also used the special selected bread flour from Nisshin which is not available locally. But it's perfectly fine we use the normal bread flour.
Bread 250g
yeast 3g
Salt 5g
Sugar 20g
Warm water 85g
Double cream 20g
Milk 80g
Unsalted butter 15g
1. In your mixing bowl, sieve in flour. Add salt , sugar, yeast, cream and milk.
2. Add in water to the flour mixture and let it knead till you get a sticky dough. Add in butter into 3 portions and make sure it's well combined, and get a smooth and springy dough. Bring dough to work top and hand knead till smooth and none sticky to hands. form a ball and let it rise for 60 minutes till 2-2.5 size bigger.
3. Bring dough on work top, divide into 2 portions. let the dough relax for 10 minutes. Always cover dough with cloth.
4. After the 10 minutes, roll dough flat to get a rectangular shape. Fold the long sizes to centre. Roll the dough up from the narrow edge that which will make the dough looks like a Swiss roll. Put both dough into a loaf tin have a last proving for 60 minutes and bake in preheat oven at 200'c for 30 minutes. You may brush egg wash before baking or brush with melted butter after baking.
5. Cool the loaf on wire rack immediately after baking.

Rich Rolls

Yes, another bread roll recipe. A very soft and sweet roll great for picnic and snack for our kids. You may wrap in some cream cheese, which I did. My boy is a big fan of cream cheese. So I thought it'd be great he can enjoy both his bread and cheese for his snack time.
The steps are pretty similar to the butter roll which I posted earlier.
I didn't have almond flakes, so I use whole almond for deco.


Bread flour 500g
Skim milk (milk powder) 10g
Instant yeast 9g
Sugar 50g
Natural salt 9g
Warm water 310g
Egg 30g
Unsalted Butter 50g
Almond flakes for deco.

1. Dissolve skim milk, sugar, salt, egg in 1/4 cup water.
2. Add in flour and remaining water to form a dough.
3. Knead dough till smooth and springy, add in butter in 3-4 portions. Use wrapping technique.
After butter is well kneaded into dough, cover dough and let it rise till 2-2.5 bigger.
4. Bring dough onto work top, divide into 24 portions. Roll them into ball shapes and let it relax
for 20 minutes.
5. Flatten each dough ,roll them up to get a ball shape, place them on baking tray and let them have the last proof for 60 minutes or dough rise to 2-2.5 times bigger. Brush rolls with egg wash, and decorate them with almond flakes and bake in preheat oven 180'c for 15-18 minutes.

Butter Rolls

In most of the Japanese bread recipe books I have, they started with Butter roll as their basic bun making instructions. I had tried making all of them, and find this particular recipe give the most of everything of a butter roll should be - Soft and buttery. I have had tried many of other recipes and extracted those I find they are THE BEST and shall share on my blog.

Butter roll is one bread that makes me feel warm and homely. The pretty look of it, can be a decorative piece on a breakfast table. I have yet to master the rolling technique for a perfect looking butter roll. Well, practice makes perfect.....
I let my Kitchen Aid stand mixer does the kneading all the way still after I combine all the butter, before I bring the dough to knead by hands on work top. That saved all my messy mixing steps at the initial stage.
Bread flour 450g
Cake flour 50g
Instant yeast 10g
salt 9g
sugar 40g
Warm water 265g
Egg 50g
Unsalted butter 40g
1. Salt, sugar and 1/4 cup of water and dissolve together in a bowl.
2. Add in both flour and the remaining water, mix to form a rough dough. Followed by yeast.
3. Knead the dough till springy and smooth. The dough shouldn't be sticky to your hands and it's ready to knead in the butter.
4. Using wrapping method and wrap in the butter. Do it in 3-4 portions wrapping. Knead the dough really well till it's smooth and none sticky. Using hit and fold methods while kneading. That's bring in air to the dough , therefore you will get a soft bread.
5.Form dough into a ball, and cover the dough, let it rise til 2-2.5 time bigger in size.
6. When the dough is well risen, bring it out on your working top, divide dough into 24 small portions. form them into ball shape, cover wt cloth and let them relax for 10 minutes.
7. After 10 minutes, flatten each dough and make the dough into tear drop shape. Again, let them relax for another 10 minutes.
8. Roll each 'tear drop' flat and roll them up to have that pretty Butter Roll shape. Place them on baking tray and let them have the last proof. which takes about 40-50 minutes.
9. Bake roll in preheat oven at 180'c for 15-18 minutes.
10. Cool butter rolls on wire rack and brush them wt melted butter while they are hot.


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