Flower power buns.

Ever since the arrival of my bread machine into my home, I have never bought much bread since then. The therapeutic effects of kneading, shaping and having an end product that is homemade is much more satisfying than just running down to the nearest convenience store to grab a loaf.

This is the first time I'm using the Tang Zhou method to make my dough and I got to say... the end result is definitely much softer than the usual methods. Yes... there is the hassle of washing another pot, but who cares when the bread stays soft for more days!

I tried various ways of shaping the dough, and the end result kinda looked.....flowery? ahaha both were in the shape of flowers.

The first one embodied the classic breakfast combination of egg and ham in the form of a bun.

The other had sausages and spicy pork floss on top.

I made these the day before my parents and grandma came over to visit, so they were all gone the next day!

Hello, panda!

I have been wanting to bake this bread for the longest of time!

I first saw it on Do What I Like.

She provides a link to this Japanese website that gives excellent step by step photos.

Its the cutest thing ever!

I was afraid my panda would turn out disfigured, but guess what!

It ended up looking like this cartoon I used to be crazy over when i was 10 or so, called Tarepanda. Look how their eyes are similar! hahah!!

Anyways. this bread is made out of a single dough recipe that is divided into three portions. One is flavored with cocoa powder, the other green tea powder and the last remains plain. So its not that hard to make at all. You just have to be patient in terms of waiting for the bread to prove and rise. This is definitely one of those things that is too cute to eat! Having said that, I think together with some nutella, it will be gone in a giff!

8 little piggies.

I think that the next animal i would have as a pet after the usual canine and feline would be a pig!
Aren't they just adorable???

Plus they gobble up all your food scrapes, saving you the trouble of having leaky plastic bags in the bin and could possibly find me a truffle or two.

But of course, they are not practical at all. Being unable to provide them with a pit full of mud and grass to roll around in, i think i would make a horrible owner.

So in order to make up for that, i decided to make some pigs which aren't that demanding. All they want from you is to eat them!

The title says 8 little piggies but in the picture there are only 7.

This doesn't prove that i cant count, but that I'm a pig myself! I kinda ate one before the photos were taken cause they are just irresistible. =S

The picture above its the piggy's bum shown to you in its full glory, swirly tail attached and all.

Be warned, the following picture may be disturbing to you.......

I wanted to show you guys how it looked inside so i had to perform a rather brutal looking procedure of cutting it into half, a bit like a magic trick gone bad.

The filling consists of the same cream cheese filling i used for my cream cheese and raisin buns using the same sweet bread recipe as well. The new pig related addition would be ham, making it a piggy ham and cheese bun.

The method of making the bun was a bit tricky as i had to flatten the portioned dough into round disks and place a slice of ham on top followed by a dollop of the cream cheese filling and seal up the dough tightly into a ball.

I had put aside a small amount of dough to make the piggy parts which were small balls for the snout and tiny strips for the tail as well as black sesame seeds to make beady eyes. Everything basically stuck on without much fuss as the dough was sticky enough.

I think i might progress onto making other farm animals and have a Charlotte's web gang set up.

For now, pigs will do.

Cream cheese and raisin buns.

Singaporeans have a tendency of having food crazes.
Previously being bubble tea, doughnuts, and now bubble tea again for example.
We just like to queue!

Anyways, after a recent visit from my Aunty , I discovered that the lastest craze in Singapore is the cream cheese and raisins buns from BarCook Bakery.
I have never tasted them or seen them before, but just the thought of them made me drool.
After she left for Sydney, I just couldnt get the thought of those buns out of my head.
The sweet and savory combination pushes all the buttons for me for it solves my problems of being fickle.
During breakfast, i can never decide on whether i should have something sweet like pancakes or something savory like eggs benedict.

So, i did some research, and found a recipe for a really soft and fluffy bun to compliment a rich and creamy filling.
The bun was superb when it came out of the oven, all hot and steamy inside.

If you havent tried baking bread before, i recommend you give it a shot, cause theres nothing better than homemade. =)




Cream cheese raisin buns

makes 10 buns.

Sweet bun recipe adapted from Happy home baker and Cream cheese filling from Lily Wai Sek Hong.

Ingredients for Sweet raisin bun:

150g bread flour
150g cake flour
5g active dry yeast
3g salt

60g caster sugar
1/2 cup raisins

125g milk
1 egg
50g butter

(1 egg, beaten, for glazing)

1/4 cup grated cheese for top of bun.

1. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough using a electric mixer with an attached dough hook (about 15 mins) or by hand (25 mins). The dough will appear to be very sticky at first but dont add flour, it will come together eventually. The dough is sufficiently kneaded when a piece can be stretched out into a thin layer without tearing easily.

2. Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to proof until double in bulk in a warm environment (about 1 hours). To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.

3. Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.

4. Divide the dough into 60g portions. Shape and add cream cheese filling (recipe below). Arrange dough in a greased or lined pan. Rest for about another 15 minutes.

5. Brush the top with whole egg mixture. Add grated cheese on the top of the buns..

6. Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.

Cream Cheese Filling:

30g castor sugar
100g cream cheese
1 egg lightly beaten
18g cake flour
100ml warm milk
1 - 2 tsp lemon juice (adjust amount according to your preference)
10g butter

Method:

1. Cream cheese and sugar till a smooth paste is formed.

2. Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.

3. Stir in the sieved flour.

4. Add in the warm milk and mix well.

5. Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.(Alternatively, you can cook the mixture over the stove for 2-3 minutes stirring constantly until ixture thickens)

6. Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling for the raisin buns.

Caterpillar sausage buns.

I've been wanting to make these caterpillar looking buns for the longest of time.
ever since i saw them at a local asian bakery.
reminding me of my childhood.
where i would buy one from the school canteen for recess, or my mom would get some for me to bring to school as a snack.

now i can make them =)

i added a japanese twist to them by adding japanese bbq sauce, mayo and bonito flakes.


Caterpillar sausage buns
adapted from Novice-baker

makes 8

Dough:
1 egg
5 tablespoons of unsalted butter, melted
100ml warm water
200ml warm milk
1.5 cups all purpose flour
8 tablespoons granulated sugar
1 tablespoon salt
1 pack rapid rise yeast

Egg wash:
1 egg yolk
3 tbs water

8 sausages (i used canned ones)
1/4 cup finely chopped parsley
1/2 cup cheddar cheese, shredded.
chilli powder
pepper
1/2 cup bonito flakes
mayonnaise
Japanese Bbq sauce (Tonkasu sauce)

1. Add ingredients for dough into bread machine in order, and set to the dough setting.
2. When cycle is complete, place dough on oiled counter and knead a little.
3. Divide dough into 8 equal pieces and roll into balls.
4. Leave for 10 mins.
5. After 10 minutes, use a rolling pin to roll dough into a flat rectangle and place a sausage in the centre.
6. Wrap the sausage with the dough and pinch the edges.
7. Using a pair of kitchen scissors, cut the wrapped sausage into 7-8 pieces. Do not cut all the way through, leave 1/3 of the sealed edges uncut. (it will look like a comb)
8. Take each section and twist them alternatively to each side. (first cut portion to the left, second portion to the right)
9. Place each bun on a baking tray lined with baking paper and cover with damp cloth. Allow to prove for 45 minutes.
10. Mix the egg yolk together with the water and brush on each bun.
11. Sprinkle some cheddar cheese on each bun and drizzle over Bbq sauce. Sprinkle over parsley, pepper and chilli powder.
12. Bake in a 190 degrees preheated oven for 15-20 minutes or until golden brown.
13. Once removed from oven, pipe a line of mayo across each bun. Sprinkle bonito flakes on mayo strip.

Gooey chocolate buns.

I have been wanting to make bread with the concept of chocolate fondants in mind.
soft and spongy on the outside but warm and oozy in the centre.

so i decided to make these little cute buns!
i like how round they are.

this time i used chocolate chips for the bread filling,
but you can use all sorts.
like nutella (put nutella in fridge and use teaspoon to scoop out balls)
or cheese
or... kaya
or red bean paste.
anything that you fancy!

Gooey Chocolate Buns

Ingredients

1 cup warm milk
1 egg
1/4 cup butter, melted
1/2 teaspoon vanilla
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
2 1/2 teaspoons active dry yeast

semi-sweet chocolate chips for filling

1 egg yolk mixed with 2 tbs water for egg wash

1. Place all the ingredients in order into a bread machine and put on dough setting.
2. After the cycle is complete, take the dough out and oil it lightly
3. Knead lightly and divide dough into 12 pieces.
4. Flatten each piece of dough and place about 10 chocolate chips in the centre. Scrunch up the edges to cover the chocolate chips and roll into a neat ball.
5. Place each ball scunched side down on baking tray lined with baking paper
6. Allow the buns to rise in a warm place for 40 minutes or until doubled in size.
7. Brush each bun lightly with egg wash (egg yolk and water)
8. Bake in a 176 degree preheated oven for 12-15 minutes. Cover with alluminium foil at the 10 minute mark to prevent a thick crust from forming.

Pretzels and spam buns.

i made pretzels!
never in my life would i think of making them.
only the other day,
a friend mentioned to me how she craved for an Aunty Anne's Cinnamon pretzel.then it occured to me...
HEY. I CAN MAKE SOME.
i got a bread machine... so why not.so today, i chucked everything into the trusty machine and let it tumble and rest for an hour.
took out the dough and made some pretzels.
i remembered i had some left over spam in the fridge so i decided to use some of the remaining dough to make spam buns!i was surprised at how soft the texture of the bread was inside,
all fluffy and almost like those buns you get from an asian bakery.

i coated the pretzels with 2 different toppings, rock salt and cinnamon sugar.
yuummmm.

Soft Pretzels
Makes 8.

Ingredients:

Dough:
1 1/4 cup warm water
2 teaspoons vegetable oil
3 3/4 cups all-purpose flour
3/4 cup powdered sugar
1 1/2 tsp salt
1 tbs plus 1/4 teaspoon yeast

Topping:
1/4 cup melted butter
rock salt
1/4 cup sugar and 3 tbs cinnamon powder

Bath:
2 cups warm water
3/4 cup baking soda

1. Place the ingredients in order into the bread machine and set on dough mode.

2. After the cycle is done, take the dough out and oil it lightly with some vegetable oil. Cut the dough into 8 equal pieces.

3. On an unfloured surface, roll each piece into 36 inch strips and about the thickness of your finger.

4. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

I found this link from Aunty Anne useful.

5. Holding the pinched ends, dip each pretzel into the bath solution (dissolve the bicarbonate soda in water). Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet lined with baking paper.

6. Sprinkle the salt over those you want to be salted and leave those you want to be covered in Cinnamon sugar.

7. Bake the Pretzels tray by tray in a preheated oven (220 degrees) for 3 minutes and rotate, and bake for a further 3-4 minutes.

8. When pretzels come out of the oven, brush with butter and sprinkle unsalted ones with cinnamon sugar.

homemade rosemary and thyme focaccia.

right now im in love with my bread machine.
the ease of chucking everything into the little wonder pot and hearing the dough roll round and about inside.

today for dinner i cooked up a leg of lamb and some roasted cauliflower and pumpkin.
and thought what would be a better accompaniment than some focaccia bread to soak up the juices.

back in singapore i had the privilege of attending one of the classes in Tangs Kitchen to get a feel of how the teaching there was like (before i started work)
and the Italian chef that day taught us how to make some.
before the class,
my thoughts on making bread from scratch was.....
"just buy some from the bakery!! its way too troublesome"

now all i can say is...
it isnt that hard!!
i promise.
and nothing is better than bread straight from the oven. (with a possible strand of your own hair kneaded into it =X)

Homemade rosemary and thyme focaccia.

Ingredients

330 ml warm water
1 tbs Olive oil
3 1/4 cups plain flour (i used italian double O flour)
1 mashed potato
2 tsp sugar
1/2 tsp salt
2 1/2 tsp dry yeast

2 tbs olive oil (for topping)
1 tsp dried oregano
1 tsp dried rosemary (fresh is better)
2 tbs sea salt

1. Pour water and oil into your bread machine pan.

2. combine flour, mashed potato, sugar and salt, and add to the pan.

3. Make a small pocket on the top and fill with yeast.

4. Set machine on "dough" setting.

5. After cycle is done, take it out and knead lightly on floured surface, add more flour if too sticky. Place it on an oiled baking tray and leave covered with a cloth in a warm corner for 30 minutes.

6. Using your knuckles/ fingers, press dents into the dough. Smear more oil over the top and sprinkle with herbs and sea salt.

7. Bake in preheated oven at 180 degrees for 30 minutes.

cheesy pesto bread.

if you can recall,
i just recently received a new bread machine as a gift =)

so today i decided to utilise it and make some fresh bread!
basically what happened was when i looked into my pantry,
i saw a bottle of pesto sauce.
and altered the white bread recipe that came in the instruction manual.

and tada.
green bread!
the colour contrast was not deliberate by the way.
i think the machine just didnt want to knead that little bit more.

oh and i should really get a serrated knife.
the lack of it is making me cut thick uneven slices.
not nice at all.

and in case you havent realised
im not using my cannon S90 anymore
its back in singapore. =(
hence the mega sucky and "i have no mood to think of how to position this" photos.


Cheesy Pesto Bread

1 cup and 2 tablespoons warm water
3 cups unbleached white flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1/3 cup of pesto
3/4 cup grated Parmesan cheese

All you have to do is to simply put all the ingredients into the bread machine (white bread setting)in order, and putting the last 2 ingredients during the topping/fruit/nuts addition time.

its as easy as that. =)