Here’s a wonderful way of making bread, using Poolish starter with overnight proofing. What are the benefits: only 1/16 tsp of tsp or 0.25g or just a pinch of yeast is required. This reduces yeasty smell. the proofing time is extended to 8 hours. Proof this overnight and your family can have a freshly…
Category: Bread
Strawberry Cream Cheese Caterpillar Buns & Bacon and Cheese Plaited Buns (Yoghurt Bread)
These are really yummy. I kept going back and forth between the sweet and savory flavors. Together with my kids, we ate 7 out of the 8 rolls at one go. That’s a full loaf worth of bread with fillings here. You have been warned. Recipe (makes 8 rolls you see here) Dough 260g bread…
French Baguette Buns
Highly recommend this recipe, if you like sour dough, but don’t know how/ don’t want to maintain a starter. It has 0g sugar and oil. But, the flavour is full body and the texture is light and chewy and with a bite, definitely not gummy due to the high temperature of baking. The crust when…
Rilakkuma Pumpkin Buns (with custard and Nutella fillings)
Really cute to look at and nutritious to eat with 100g of pumpkin purée added to the dough. This bun is made for kids! You can leave them plain or wrapped in fillings which I did. The resulting buns are very soft, because of the pumpkin which helps to retain moisture. Surprisingly the difficult part…
炼乳排包 (中种)/ Pai Bao/ Condensed Milk Soft Roll (sponge dough)
A pillowy soft bread with the aroma of condensed milk. It takes a bit longer and also is rather wet and sticky to handle, but totally worth the effort because it will be soft for days. See the beautiful soft strands within. Recipe (7 rolls in a 7″ or 8″ square tin) Sponge dough…
No Knead Artisan Bread
This recipe was really popular many years back when it was publish in New York Times. If you do a search of this title, or Jim Lahey, you will see many, many, many websites or blogs giving wonderful reviews of it. Tastewise, this bread is crusty, savoury and chewy. Not quite our Asian style soft…
Tuna Buns (one proof)
Recipe (about 8-9) one dough from here 1.5 can of tuna flakes in olive oil (about 200g) 1/2 Onion chopped salt, pepper, mixed herbs (to taste) mayonaise to taste Method 1. Divide rested dough into portions of 45-50g. Roll into round doughs. Cover and rest for 10 min. 2. Mix all ingredients (except dough) above in…
Assorted Buns with Poolish Starter (Bacon and Cheese Fishbone, Pull-Apart Coconut)
Thanks to my dear baking friend, Irene for sharing this Poolish starter bread recipe with me. I made slight adjustments. The bread is very tasty with the long proof and very soft with a spongy bite. The dough itself is very smooth and elastic and pulled a nice pane. I made assorted buns here, custard…
Custard Buns (one proof buns)
I made this, it was wiped out and I had to make it immediately the next few days. Please try. Custard ( from Jeannie Tay) 200 ml milk 40g sugar 1/2 tsp salt 15g plain flour 15g corn flour 1 egg 1/2 tsp vanilla extract 50g butter Method 1. Mix plain flour, corn flour and…
Yoghurt Wholemeal Bread (overnight starter)
This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal particles. Dough is wet and sticky, flour surfaces very lightly as you work the dough….
Pull Apart Mini Rolls (Dairy cream and honey)
Recipe 260g bread flour 15g sugar 15g honey 30g dairy cream (You can use whipping cream like emborg or cooking cream like the canned nestle cream. Just don’t use non-dairy cream.) 130g – 150g water 3/4 tsp yeast 15g butter 1/4 tsp salt Method 1. Mix all ingredients except salt and butter in a…
Honey Toast (蜂蜜吐司) with Tangzhong/ Water Roux
Lovely aromatic bread, 60g of honey in this recipe, replaces all the sugar needed for sweetness. Loaf is fluffy and tall and smells of honey with every bite. I’ve also added tangzhong (water roux) to the recipe and it has made the bread’s softness last longer. Recipe (Adapted Banyzhao) 80g tangzhong (20g bread flour, 100g water)…
