Ingredients (yields about 650 ~ 660g of dough)
Starter Dough
250g Bread Flour
150g Water
2 tsp Instant Yeast
Main Dough
70g Bread Flour
40g Water
40g Caster Sugar
20g Egg (beaten and weighed, reserve the remaining for egg wash)
10g Milk Powder
3g Salt
40g Corn Oil
50g Raisins (soak in some water to plump them up)
Some flour to dust
Some butter to grease pan
Filling (yields about 230g ~ 240g of mochi)
80g Mochi Flour (Japanese Glutinous flour, I bought from Daiso)
150ml Water
2 tbsp Caster Sugar
2 tbsp Milk Powder
1 tsp Corn Oil
Some cornflour to dust
Method
1) Mix all ingredients for Starter Dough in a mixing bowl, use dough hook, using low speed, beat to form a dough. Increase to medium speed, beat dough till it doesn't stick to the side of the bowl and appears to be smooth. Roll the dough into a ball, cover the bowl with cling wrap, leave aside to proof for 90 minutes.
2) In a non-stick saucepan, add water and sugar. Add milk powder and mochi flour by batches till there are no lumps. Add in corn oil and heat up the mixture using low heat. Stir the mixture constantly till it forms a dough using a wooden spoon. Continue to stir till it reaches a QQ consistency. Turn off the heat and let it cool. When the mochi is warm to touch, wear a plastic glove, knead the mochi further. The mochi should be smooth and can be pulled for an arm's length without breaking. Portion the mochi into 12 portions and dust with cornflour, set aside.
3) After 90 minutes, transfer the Starter Dough to a bowl. In the mixing bowl, add all ingredients for Main dough, except corn oil. Beat at medium speed, gradually add in Starter Dough in small batches to the Main dough until well corporated. Add in corn oil slowly and beat to a smooth, elastic dough (Do the pinch test to check if it is ready).
4) Transfer the dough to a floured surface. Roll the dough into a ball and rest it for 10 minutes. The dough will be quite sticky; either dust with some flour or oil your hands. Divide into 12 portions. Wrap the mochi with the dough, place on the greased pan. Cover with damp cloth and proof for 45 minutes or till double in size.
5) Apply egg wash and bake them at 170 degree C for 15 minutes.
*Note : to make it more interesting, maybe you can wrap some peanuts with mochi, then it up wrap with the dough during shaping. By doing so, you will get 3 different texture in 1 bread.
by reirei
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Tuesday, August 30, 2011
Chocolate Chip Banana Bread
INGREDIENTS
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
Monday, August 29, 2011
Banana bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 bananas, peeled and halved lengthwise
DIRECTIONS
1. Place ingredients in the pan of the bread machine.
2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
3. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
by Reena
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 bananas, peeled and halved lengthwise
DIRECTIONS
1. Place ingredients in the pan of the bread machine.
2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
3. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
by Reena
cheddar bread
Ingredients:
1/2 cup milk (125ml)
1/3 cup unsalted butter, cut into pieces (75ml)
2 cups, all purpose flour, use spoon to level (500 ml)
2 tsp baking powder (10ml)
1 1/2 tsp white sugar (7ml)
1 tsp salt (5ml)
2 large eggs
1 cup grated Cheddar (250ml)
1. Preheat oven to 350F (180C).
2. Grease the pan.
3. In a small bowl or glass measuring cup, heat the milk and butter at 50% power in the microwave until the butter melts (about 2 minutes).
Cool to room temperature.
4. Sift the flour, baking powder, salt and sugar into a large bowl and mix.
5. Use a fork to beat the eggs into the cooled milk mixture.
Pour into the flour mixture.
Use a baking spatula to stir until the batter is just moistened.
Don't overmix. Stir in the grated Cheddar just enough to make streaks of grated Cheese.
6. Scrape the batter into the greased pan. Bake about 45 minutes, or until the loaf is puffed, cracked on top and golden.
Cool until warm.
Loosen the bread from the pan with a dinner knife and tip out.
Slice and eat while warm.
by Sri
1/2 cup milk (125ml)
1/3 cup unsalted butter, cut into pieces (75ml)
2 cups, all purpose flour, use spoon to level (500 ml)
2 tsp baking powder (10ml)
1 1/2 tsp white sugar (7ml)
1 tsp salt (5ml)
2 large eggs
1 cup grated Cheddar (250ml)
1. Preheat oven to 350F (180C).
2. Grease the pan.
3. In a small bowl or glass measuring cup, heat the milk and butter at 50% power in the microwave until the butter melts (about 2 minutes).
Cool to room temperature.
4. Sift the flour, baking powder, salt and sugar into a large bowl and mix.
5. Use a fork to beat the eggs into the cooled milk mixture.
Pour into the flour mixture.
Use a baking spatula to stir until the batter is just moistened.
Don't overmix. Stir in the grated Cheddar just enough to make streaks of grated Cheese.
6. Scrape the batter into the greased pan. Bake about 45 minutes, or until the loaf is puffed, cracked on top and golden.
Cool until warm.
Loosen the bread from the pan with a dinner knife and tip out.
Slice and eat while warm.
by Sri
Chocolate Bread
Supplies
2 6x3 inch (15x8cm) mini loaf pans..
Ingredients
1/3 cup (75ml) very warm(but not hot) water
2 1/4 tsp (11ml) quick rise yeast
1/2 tsp (2ml) white sugar
1/3cup(75ml) unsalted butter, cut into pieces
1/2 cup (125ml) white sugar
1/3 cup (75ml) milk
2 large eggs
2 cups (500ml) all purpose flour (spoon in, level)
1/4 cup (50ml) unsweetened cocoa powder (spoon in, level)
a pinch of salt
Makes 2 mini loaves chocolate bread.
1. Grease the mini loaf pans.
2. Put the water, yeast and 1/2tsp sugar in a cup and jiggle to blend.
Do not stir.
Let stand at least 10 minutes to get foamy.
3. In a bowl, melt the butter in a microwave. (you can melt it other ways if you want)
Stir in the 1/2 cup sugar and milk.
Mix well and cool until barely warm.
Mix in the eggs.
4. Into a big bowl, sift the flour, cocoa powder and salt. Mix well and add the butter mixture and foamy yeast. Use a baking spatula or wooden spoon to mix vigorously until the dough is smooth and stretchy. It will take at least 30 strong stirs.
Cover the bowl with plastic wrap and leave in a warm spot to rise slightly (about 30 mins).
5. Preheat oven to 350F(180C)
6. After the dough has risen, stir to pop large air bubbles.
Use a baking spatula to scrape into the mini loaf pans, gently pushing the dough to the edges.
Place the pans on a baking sheet. Bake 40-45 minutes or until the tops of the bread are browned and firm.
Cool until warm.
Loosen the loaves with a dinner knife and tip out.
by Sri
2 6x3 inch (15x8cm) mini loaf pans..
Ingredients
1/3 cup (75ml) very warm(but not hot) water
2 1/4 tsp (11ml) quick rise yeast
1/2 tsp (2ml) white sugar
1/3cup(75ml) unsalted butter, cut into pieces
1/2 cup (125ml) white sugar
1/3 cup (75ml) milk
2 large eggs
2 cups (500ml) all purpose flour (spoon in, level)
1/4 cup (50ml) unsweetened cocoa powder (spoon in, level)
a pinch of salt
Makes 2 mini loaves chocolate bread.
1. Grease the mini loaf pans.
2. Put the water, yeast and 1/2tsp sugar in a cup and jiggle to blend.
Do not stir.
Let stand at least 10 minutes to get foamy.
3. In a bowl, melt the butter in a microwave. (you can melt it other ways if you want)
Stir in the 1/2 cup sugar and milk.
Mix well and cool until barely warm.
Mix in the eggs.
4. Into a big bowl, sift the flour, cocoa powder and salt. Mix well and add the butter mixture and foamy yeast. Use a baking spatula or wooden spoon to mix vigorously until the dough is smooth and stretchy. It will take at least 30 strong stirs.
Cover the bowl with plastic wrap and leave in a warm spot to rise slightly (about 30 mins).
5. Preheat oven to 350F(180C)
6. After the dough has risen, stir to pop large air bubbles.
Use a baking spatula to scrape into the mini loaf pans, gently pushing the dough to the edges.
Place the pans on a baking sheet. Bake 40-45 minutes or until the tops of the bread are browned and firm.
Cool until warm.
Loosen the loaves with a dinner knife and tip out.
by Sri
Big Soft Pretzels
Ingredients
2/3 cup (150ml) very warm(but not hot) water
1tsp (5ml) white sugar
1/2 tsp (2ml) quick rise yeast
1 tbsp (15ml) olive oil
1/2tsp (2ml) fine sea salt (or table salt)
1 3/4 cups (425ml) all purpose flour (spoon in, level)
1/4 cup (50ml) milk
1/4 tsp (1ml) Kosher salt
1/4 cup (50ml) coarsely grated Cheddar cheese
flour for dusting
honey mustard for dipping if you wish
1. Line a baking sheet with parchment paper.
2. Put the water, sugar and yeast in a cup and jiggle it to blend.
Let stand at least 10 minutes to get foamy.
3. Pour the foamy yeast into a large bowl. Stir in the olive oil and fine salt (not the Kosher salt). Gradually add the flour, sitrring it in with a baking spatula or wooden spoon. When the dough is too stiff to stir, squeeze(knead) in the rest of the flour with your hands. Pull and squeeze the dough a few times, until it is smooth and stretchy.
4. Dust your work table with flour.
Put the dough on it. Cover with a damp cloth or paper towel and let it sit for 10 mins.
5. Pat down the dough to about 1 inch(2.5cm) thick. Use a dinner knife or pizza cutter to cut the dough into 7 equal pieces.
6. Preheat oven to 425F(220C).
7.Roll each piece of dough into a 1/2 inch (1cm) thich rope about 15 (38cm) inches long. The dough is springy, but keep rolling it. To make the pretzel shapes, overlap the ends of each rope, lay it on the lined sheet and shape into a wide circle, with the ends inside the circle.
8. Use a pastry brush to brush the pretzels with milk, then sprinkle with Kosher salt and grated cheese.
Bake 15-20 mins or until the pretzels are golden and the cheese is bubbling and crisp. Cool to lukewarm. Dip in honey mustard, if you wish.
Makes 7 Big Soft Pretzels.
By Sri
2/3 cup (150ml) very warm(but not hot) water
1tsp (5ml) white sugar
1/2 tsp (2ml) quick rise yeast
1 tbsp (15ml) olive oil
1/2tsp (2ml) fine sea salt (or table salt)
1 3/4 cups (425ml) all purpose flour (spoon in, level)
1/4 cup (50ml) milk
1/4 tsp (1ml) Kosher salt
1/4 cup (50ml) coarsely grated Cheddar cheese
flour for dusting
honey mustard for dipping if you wish
1. Line a baking sheet with parchment paper.
2. Put the water, sugar and yeast in a cup and jiggle it to blend.
Let stand at least 10 minutes to get foamy.
3. Pour the foamy yeast into a large bowl. Stir in the olive oil and fine salt (not the Kosher salt). Gradually add the flour, sitrring it in with a baking spatula or wooden spoon. When the dough is too stiff to stir, squeeze(knead) in the rest of the flour with your hands. Pull and squeeze the dough a few times, until it is smooth and stretchy.
4. Dust your work table with flour.
Put the dough on it. Cover with a damp cloth or paper towel and let it sit for 10 mins.
5. Pat down the dough to about 1 inch(2.5cm) thick. Use a dinner knife or pizza cutter to cut the dough into 7 equal pieces.
6. Preheat oven to 425F(220C).
7.Roll each piece of dough into a 1/2 inch (1cm) thich rope about 15 (38cm) inches long. The dough is springy, but keep rolling it. To make the pretzel shapes, overlap the ends of each rope, lay it on the lined sheet and shape into a wide circle, with the ends inside the circle.
8. Use a pastry brush to brush the pretzels with milk, then sprinkle with Kosher salt and grated cheese.
Bake 15-20 mins or until the pretzels are golden and the cheese is bubbling and crisp. Cool to lukewarm. Dip in honey mustard, if you wish.
Makes 7 Big Soft Pretzels.
By Sri
Bread
Ingredients A:
3 tsp dry yeast
1/3 cup lukewarm water
Ingredients B:
1 1/2 cups milk
1/3 cup shortening
1/2 cup sugar
2 tsp salt
2 eggs, slightly beaten
4 1/2 cup plain flour (divided)
Method:
1. Dissolve yeast in lukewarm water and set aside. Let stand for 5 minutes.
2. In a small saucepan, melt shortening; add milk on medium heat until warm but not bubbling.
3. In a large bowl, mix 2 cups flour, sugar, salt, eggs and A. Stir briskly till well blended.
4. Add remaining 2 1/2 cups flour; mix till smooth (cake batter consistency.) Cover with a damp tea towel and let sit until doubled in volume.
5. On a clean counter (I use my big bread board) dust bread board surface with flour. Pour dough out from bowl onto dusted board. Pat dough into a round shape, about 1/2 inch thick. Don't knead!
6. Shape dough into balls about the size of your open palm (or whatever the size you prefer.) Place each ball onto a slightly buttered cookie sheet, slightly touching each other. When done, cover with damp tea towel, let sit for 20 minutes for final proofing.
7. While waiting, pre-heat oven to 450F/230C. Bake 10 minutes or until slightly brown. Depending on the size of each rolled dough ball, this recipe yields about 20 buns.
by Zuraini
3 tsp dry yeast
1/3 cup lukewarm water
Ingredients B:
1 1/2 cups milk
1/3 cup shortening
1/2 cup sugar
2 tsp salt
2 eggs, slightly beaten
4 1/2 cup plain flour (divided)
Method:
1. Dissolve yeast in lukewarm water and set aside. Let stand for 5 minutes.
2. In a small saucepan, melt shortening; add milk on medium heat until warm but not bubbling.
3. In a large bowl, mix 2 cups flour, sugar, salt, eggs and A. Stir briskly till well blended.
4. Add remaining 2 1/2 cups flour; mix till smooth (cake batter consistency.) Cover with a damp tea towel and let sit until doubled in volume.
5. On a clean counter (I use my big bread board) dust bread board surface with flour. Pour dough out from bowl onto dusted board. Pat dough into a round shape, about 1/2 inch thick. Don't knead!
6. Shape dough into balls about the size of your open palm (or whatever the size you prefer.) Place each ball onto a slightly buttered cookie sheet, slightly touching each other. When done, cover with damp tea towel, let sit for 20 minutes for final proofing.
7. While waiting, pre-heat oven to 450F/230C. Bake 10 minutes or until slightly brown. Depending on the size of each rolled dough ball, this recipe yields about 20 buns.
by Zuraini
Basic Sweet Rolls
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
Mix the yeast into the warm water and sugar for about 10 mins. Then mix everything together and knead. Let it rise. Once it has risen, punched the dough. Then shape the dough and place it on an oiled baking tray. Let it rise for awhile. Baked it for about 10-15 mins, until golden.
by 2jumpingmonkeys
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
Mix the yeast into the warm water and sugar for about 10 mins. Then mix everything together and knead. Let it rise. Once it has risen, punched the dough. Then shape the dough and place it on an oiled baking tray. Let it rise for awhile. Baked it for about 10-15 mins, until golden.
by 2jumpingmonkeys
Bread
1 cup water or milk
3 cups bread flour (u can ratio it to 2:1wholemeal flour)
1 tsp salt
1 tsp yeast
1 tblsp sugar or honey
2 tbsp olive oil
All dump into the breadmaker and hit START!
Add soften raisins, cranberries, apricot, cheese in the above mixture for variation if you like.
by laramie
3 cups bread flour (u can ratio it to 2:1wholemeal flour)
1 tsp salt
1 tsp yeast
1 tblsp sugar or honey
2 tbsp olive oil
All dump into the breadmaker and hit START!
Add soften raisins, cranberries, apricot, cheese in the above mixture for variation if you like.
by laramie
Old-Fashioned Winter Oatmeal Bread
1/2 cup warm water
1 1/2 tbsp active dry yeast
pinch of sugar
2 cups warm milk
1/2 cup honey 4 tbsp melted butter
1 tsp salt
2 cups rolled oats
5 to 5 1/2 cup unbleached flour or bread flour
extra oats for sprinkling
1) Proof the yeast with first 3 ingredients for few mins
2) Mix milk, honey, melted butter, salt, oats and 1.5 c flour. Beat together and st in yeast mixture. Add in remaining flour 1/2 cup at a time until a soft dough is formed.
3) Knead for 7 to 10 mins
4) Let it rise for 1/2 hour or more (Here if using AP flour, I let it rise for until 1.5 times the original size or else there is not enough gluten for the second rise)
5) Gently deflate the dough and shape into 2 round loaves rolling it around rolled oats.
6) Bake in 375degrees for 40 to 45 mins.
(Note from recipe: oat grains has no gluten. To avoid a flat loaf, do not add more than 1 c of oats to 3 c of flour. Some baker presoak rolled oats in some liquid for 1 hour to reduce moisture absoprtion during rising or you can grind the oats to a coarse flour. Granola cereal can be used in place of oats.)
My personal experience is I presoak the oats and it works fine though innitially it was really shaggy. Also the rise is better when I use bread flour but when I use AP flour I have to reduce the liquid by at 2 to 4 tablesp of either the warm water and /or milk
by Cherry
1 1/2 tbsp active dry yeast
pinch of sugar
2 cups warm milk
1/2 cup honey 4 tbsp melted butter
1 tsp salt
2 cups rolled oats
5 to 5 1/2 cup unbleached flour or bread flour
extra oats for sprinkling
1) Proof the yeast with first 3 ingredients for few mins
2) Mix milk, honey, melted butter, salt, oats and 1.5 c flour. Beat together and st in yeast mixture. Add in remaining flour 1/2 cup at a time until a soft dough is formed.
3) Knead for 7 to 10 mins
4) Let it rise for 1/2 hour or more (Here if using AP flour, I let it rise for until 1.5 times the original size or else there is not enough gluten for the second rise)
5) Gently deflate the dough and shape into 2 round loaves rolling it around rolled oats.
6) Bake in 375degrees for 40 to 45 mins.
(Note from recipe: oat grains has no gluten. To avoid a flat loaf, do not add more than 1 c of oats to 3 c of flour. Some baker presoak rolled oats in some liquid for 1 hour to reduce moisture absoprtion during rising or you can grind the oats to a coarse flour. Granola cereal can be used in place of oats.)
My personal experience is I presoak the oats and it works fine though innitially it was really shaggy. Also the rise is better when I use bread flour but when I use AP flour I have to reduce the liquid by at 2 to 4 tablesp of either the warm water and /or milk
by Cherry
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