Curry Bun
I learned this curry bun in Sam's workshop. He called this "no-time dough method". I guess that is because the dough only need one proofing time. I changed the bun fillings by adding some chicken cubes rather than just only potato cubes so that it won't be too boring for me. Of course you could change your curry recipe instead of using the original recipe as I found the taste quite boring. Somehow, I found sambal chili with onion or chili sardines are quite tasty too!
This recipe could make 10 buns, however, I reduce it to half as there are only two of us.
(Original recipe from Sam)
Ingredients for the bun:
300g Bread Flour
10g Milk powder
2 tsp Bread improver
20g Sugar
1 tsp Salt
6g Yeast
1 Egg
120g Water
20g Butter
Some lime leaves and slices chilli for decoration
Method for the bun:
1. Place all the ingredients in the dough mixer except butter. Knead till the side of the bowl is clean.
2. Add in butter and knead till well developed.
3. Remove the dough and divide into 10 x 50g pieces. Roll the dough out and wrap 50g of curry potato filling. Shape and place the dough in a baking cup on a baking pan.
4. Proof the bread till double in bulk, approximately 1 hour.
5. Preheat the oven to 200'C. Brush the surface lightly with egg glaze.
6. Bake at 200'C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a
glossy finish. Decorate wtih lime leaf and sliced chili.
Curry potato filling:
1 tbsp Olive oil
1 medium yellow onion - cut cubes
3 medium potatoes - steam or boiled, peeled & cut cubes
1 tbsp curry powder or more
1 tsp salt
Method for curry potato filling:
1, Heat up frying pan. Add in olive oil and onions. Stir fry till fragrant.
2. Add in potatoes cubes, curry powder and salt (to taste). Stir fry till evenly mixed.
3. Cool the filling before use. Divide the filling into 50g portions.
Braided Hotdog Bun
These are the real soft buns which the recipe from a book. I guess it would be the mashed potato make it so soft. But, I've probloem in shaping the dough nicely. The dough was a bit wet whereas I need to slightly oiled my hand to handle the dough. I think I'll shape it in a simple way next time rather than braiding the dough.
Anyway, the soft buns are really good to eat with some cheddar cheese topping and dried parsley for garnishment. I think this potato dough would be good for making others savory buns too!
- Mix ingredients (A) at low speed using a dough hook mixer follow by the mashed potato. Turn to medium speed continue kneading until it become a smooth dough. Add in the (B) unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. (the dough will slightly wet, I oiled my hand then...) place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 5 portions and round them into small balls. Let them rest for 10 minutes.
- Wrap the hotdog into each doughs and proof for 25 minutes.
- Egg wash the dough and sprinkle some shredder cheddar cheese and dried parsley. Bake at 190'c for 18 minutes until golden brown. Enjoy!
American Rye Bread
This is an American Rye Bread. I am not sure why it named "American" but according to the recipe book, this is kind of American bread. I have been trying a wholemeal bread week ago but it was really a disaster. That is a very good wholemeal bread recipe which contains half of the whole wheat flour. Well, I shall not give up and will definitely try it again.
This Rye bread did not contains many of the rye flour and it is quite easy to made by using the straight dough method. I put all the ingredients in the mixing bowl and leave it to knead with the dough hook for 30 minutes. It is still a little bit of stickiness but I just let it proof for 40 minutes. I did not roll the dough very nicely and was very careless did not grease well inside the loaf tin that is why the side of this bread look quite ugly. What a good lesson! I let it proof at the room temperature for another 1 hour before bake in the oven.
One thing that I like this bread is, the dough has no yeasty flavor because the smell of the rye is quite strong although it only contains little amount of rye flour. Furthermore, it is easy to made. This bread is very tender and soft, I have to cut it very carefully so that the crumbs stay beautifully before serving on a plate.
I like to spread with my homemade peanut butter and blackcurrant jam as I found the flavor is just so match.
Creamy Braided Bread
These are the super soft yet tasty bread as it's produced by the cream, milk and butter. I know it's a bit unhealthy as its contain lots of fat in there. Well, I've promised to myself will not make this so often. I've given away a loaf for my friend and left one for our breakfast.
This was my first attempt on making a braided bread, it looks very ugly. Unlike the one I read from the recipe book of 孟老师的100道面包. But, I'll try to make better next time if I found a chance to give away a loaf again :P
- Mix ingredients (A) except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough.
- Add in the butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough.
- Place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- While waiting for the dough, mix the ingredients (B) with finger tips until it become crumbly texture. Set aside and ready to use.
- Divide the dough into 6 portions and round them into small balls. Let them rest for 15 minutes.
- Roll each dough into longish shape about 28cm and form a braiding. Tighten up both side of the dough and proof for 30 minutes.
- Egg wash the doughs and sprinkle over some crumble on the doughs. Bake at 180'C preheated oven for 20 minutes until golden brown.
10 Grain Loaf, Multi Grain Loaf
I bought few packages of Red Mill whole grain flour from the Market Place Supermarket weeks ago. There are rye flour, wholemeal flour and 10 grain flour. I've used rye flour for a rye bread in my previous attempt whereas wholemeal flour had been used for wholemeal bread or pancakes.
Yesterday, I tried to make another loaf with the 10 grain flour which contains wheat, rye, triticle, oats, corn, barley, soy, brown rice, millet and flax seed. There are finely grounded grains which is quite different from the wholemeal flour I've been used for some time ago. Perhaps the dough would be much smoother.
I purposely left the bread rise without a lid-on as my other half like the caramelized bread edges. Finally, it rise absolutely tall and end up we've got quite a big slice of bread. As for me, I love the outlook of homemade country loaf.
The bread texture was soft as I used a recipe which contains milk and egg. I could hardly tell what is the flavor as too many grains had combined together. Sometimes, it tasted like soy, sometimes like brown rice and sometimes barley. Well, whatever it is, it's a healthy bread.
Recipe:
250g bread flour
80g 10 grain flour
30g sugar
5g yeast
3/4 teaspoon salt
1 egg
65g ice water
100g milk
30g butter
- Mix all the dry ingredients in a mixing bowl. Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything just combine.
- Add butter continue to mix for 1 or 2 minutes. Change to a dough hook continue kneading for about 20 minutes at medium speed.
- Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
- Knead the dough on a lightly floured work surface until the dough smooth but not sticky then shape it into a smooth round dough, cover with cling film and let it rest for 20 minutes.
- Knead the dough and punch out the gas.
- Flatten a dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.
- Flatten the rolled-up dough and roll out again into a long rectangular shape then roll up the dough tightly.
- Place the rolled dough in a greased bread tin.
- Spray water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.
- Proof until it rise over the top of tin then take out the tin from the oven and preheat the oven at 180'C.
- Bake approximately 40 minutes or until golden brown (used an aluminium foil to cover the top after 25 minutes to prevent burning at the top).
- Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it into pieces to let it stay fresh for the next serving.
