The texture of this bread is soft and fluffy, I am sure I will adapt this recipe again and again for other experiments, it is definitely a keeper to me.
Nourishing Si Shen Wholemeal Bread (by Bread Machine)
320g bread flour
40g wholemeal flour
30g plain flour
10g Si Shen Powder (四神粉)(see note 1)
2 tbsp sugar
1 tsp salt
1 medium egg, cold
220ml water + milk, cold (I used 50%/50%)
2 tsp instant yeast
30g butter (soften at room temp) (see note 2)
1) Combine (A) and mix well. Add all ingredients in sequence according to your bread machine manual (except butter). Select "Dough" program. Let it knead for about 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), stop the program.
2) Select "Basic” program, “Light” colour, “900g” and start the program.
3) Check the bread 20-25 mins before the ending time. Stop the program and remove bread from bread machine once you see the crust is nicely brown to prevent over baking.
1) Si Shen powder consists of Qian Shi, Huai Shan, Lian Zhi and Fu Ling, is a TMC formula that is believed to increase our body immune system and many other benefits. It can be replaced by plain flour or wholemeal flour in this recipe.
2) If you are going to eat with sweet jam you may use salted butter, else use unsalted butter. Alternatively you can use salted butter but cut down the salt to ¾ tsp.
3) You may adjust the ratio of water and milk according to your own preference.
4) When adding the salt and sugar into the loaf pan, they should be placed separately at different corner, never mix them together.
5) When using machine for kneading I like to use cold liquid (and even flour) because this helps to prevent the bread dough to become too warm which is not good for the fermentation.
I made these sandwiches for D and my colleagues as Pre-Valentine’s Day breakfast. Aren’t they sweet?
This hearty sandwich is extremely easy to do. You just need two heart-shape cutters, one big, one small (I got mine from Daiso), bread, ham and sliced cheese. Just cut and assemble.
So if you have not planned what to do for your loved one, why not surprise him/she with this cute little sandwich?
Chocolate Coated Strawberries
Korea strawberries are in season now, these chocolate coated strawberries are another sweet treat that you can make to pamper your loved one.
Yeast Cranberry Wholemeal Scones
If you have more time, these mini heart-shape cranberry scones are perfect for Valentine’s Day breakfast too.
Hope the above give you some ideas of what to prepare for your loved one on Valentine’s Day.
(Note: click on the pictures if you are interested in the recipes.)
A big thank to Jane and Alice for passing me this award – TheVersatile Blogger award.
It’s my honour to receive the award from these two versatile bloggers.
Jane from Passionate About Baking is well-versed in all kinds of cakes and pastries, from simple muffins to occasion cakes, pies, macarons, cookies, breads…..you name it she makes it. Her blog is a good reference for people who like baking.
As suggested by the blog name, Alice from I Love.I Cook.I Bake cooks and bakes well. Hop over to her blog for home-cooked Indonesian cuisine and home-baked goodies.
Since I am a bit late in posting the award, I found out that all the bloggers that I wanted to nominate have already received the award. So I am not going to repeat here. :)
Ten Grains Flaxseed Wholemeal Bread (Overnight Cold Batter) (adapted from《面包教室 5°C 冰种的美味》, refer to Bernice, translated by Angel of Cook.Bake.Love)
Overnight Cold Batter 300g bread flour 300g water 1g instant yeast (I used slightly heaped ¼ tsp)
Method: 1) Mix all ingredients till yeast is dissolved. 2) Proof in room temperature for 1 hour, then refrigerate for at least 16 hours.
Main Dough 270g bread flour 70g wholemeal flour 10g ground flaxseed 50g brown sugar 5g (1 tsp) salt 5g Instant yeast (I used 1 tsp + slightly heaped ½ tsp) 50g unsalted butter 125g ten grains paste 300g overnight cold batter (half of the above portion)
Method: 1) Mix all ingredients except butter to form a dough. Add butter, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 50 mins. 2) Punch out the air, divide the dough into 3 equal portions, mould it round. Allow it to rest for 15 mins. 3) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 15 mins. Repeat the step one more time. 4) Place 3 pieces of the dough into pullman tin. Let it proof for 40-50mins. 5) Bake in pre-heated oven at 180C for 40 mins (cover the top with aluminum foil once turns brown to prevent over bake).
Apple Cinnamon Roll (recipe adapted from Wendy Kor’s Bread Code)
Ingredients:(make 18 rolls) Dough (A) 400g high protein flour (bread flour) 100g superfine flour (cake flour) 10g instant yeast (B) 5g salt (I used 1 tsp) 100g sugar 20g milk powder 120g eggs (2 large egg, I used 100g only) 200g water (I didn’t use all, left about 1 tbsp) (C) 80g butter (I used salted butter) (D) Extra whole egg for egg wash
Fillings 10g cinnamon powder (I used 2 tsp) 60g brown sugar (I used 40g) 50g raisins (presoak in water, drain and pat dry) 1 apple (diced) 30g almond slices (I used chopped walnut)
Method: 1) Mix (A) evenly. Add in (B) (can reserve 2 tbsp of water, only add in if the dough is too dry). Blend for 5 mins then add (C). Continue blending until the bread dough is smooth and springy. 2) Place bread dough in container cover with cling wrap and leave to proof for 40 mins till the dough becomes double in size. Divide dough into 3 portions, roll into balls and proof for 10 mins. 3) Roll out each portion to 10”x12”. Sprinkle fillings on top. Roll into long shape (like swiss roll) and cut into 6 portions. Place in a 7” greased round cake pan, leave to proof for 40-50 mins. 4) Brush whole egg on surface and bake in preheated oven at 190C for 23-30 mins.
Note: 1) I made 2 portions of dough into apple cinnamon rolls (total 12 rolls) and 1 portion of dough into butter roll. To make butter roll, I omitted cinnamon sugar and apple, replaced with cold butter stripes. 2) Suggest preparing more raisins, 50g of raisins merely enough for 2 portions of dough. 3) I used one small gala apple, just nice for 2 portions of dough. So if you were to fill all dough with apple, suggest using one big apple or 2 small apples. 4) For second proofing, my habit is to leave the dough in oven with door closed beside a cup of hot water. 5) I used one 8” round pan and one large heart-shaped pan for all the 18 rolls. I placed 11 rolls in the heart-shaped pan, it was a bit crammed, 10 rolls should be just nice.
This is a quick and “bread like” pizza crust using 100% plain flour and total proofing time needed is only 10 minutes. Plain flour is more common and can be found in most households, so anyone can just make this pizza crust at home anytime.
The crust is indeed soft and fluffy. Though it looks thick you won’t feel very filling after eating. I used canned tuna for the topping this time (hot mayonnaise flavour) together with onion and green chili.
Canned tuna is my favourite topping, I always like to keep one or two cans of canned tuna at home. They are great for sandwich too. The only brand I buy is Ayam brand. There are many flavours to choose from, hot chili, mayonnaise, tomato….and even with water chestnut, you won’t get bored if you ever use it for pizza toppings.
Soft & Fluffy Pizza Dough (100% Plain Flour) (recipe adapted from Yum Yum magazine April 2011)
Ingredients:(served 3-4) 300g plain flour 6g (2 tsp) instant dry yeast 1 tbsp Italian mixed herbs (I omitted) 190-220ml water ½ tsp salt 2 tbsp olive oil 1 tsp sugar
Method: 1) Put all ingredients into a mixing bowl and mix well (add 190ml of water first and slowly add up to 220ml if the dough is dry). Continue to knead into smooth dough. Cover the dough with a piece of wet towel or cling wrap, rest for 10 mins. Roll out the dough into a square. 2) Prick holes all over the dough and bake in preheated oven at 200C for 12 mins or until lightly brown. Remove from oven. 3) Pile on your favourite toppings and bake at 200C until crust is brown and cheese is bubbly.
Note: I kneaded the dough by hand. The dough was very sticky at the beginning, I just roughly kneaded for about 5-10 mins and left it to proof. The dough became soft and smooth after 10 mins and it was quite easy to handle.
The last time I made pizza is years ago and the only pizza dough recipe that I ever tried is the recipe I learnt in my home econ class back to secondary school days. Till now, I still find it very good.
I had family members visit on a lovely Sunday so I thought to make my guests pizza for lunch. Instead of going back to the old recipe, I tried Jamie Oliver’s pizza dough recipe seen from The Batter Baker blog.
This pizza crust is slightly chewy type and the edge is crispy. I find it more “authentic” than my usual recipe which is more “bread” like. I made 1.5 times of the recipe below, served 6. I didn’t roll it into very thin as I preferred thicker crust.
The topping included a layer of store bought pasta sauce, hotdogs, onions, fresh pineapples and yellow capsicums.
I was quite disappointed with the topping, mainly due to the cheese. I usually use mozzarella and cheddar cheese for pizza topping but when I went to shop for the cheese I saw packages of “Pizza Topping” , I thought this was more convenient to use so I grabbed one pack. However, the “Pizza Topping” didn’t turn out good, it was lack of flavour and though I saw the word mozzarella on the ingredient list I couldn’t really taste or see any mozzarella after baking. I only used half pack of it, that’s why there will be Pizza Dough # 2 in my upcoming post. Next post I will be sharing pizza dough using plain flour and shorter proofing time.
Pizza Dough, by Jamie Oliver
Ingredients: (scaled to make a thin 12" base) 130ml lukewarm water ½ tsp sugar 1 tsp instant yeast 1 tsp extra virgin olive oil (I used normal olive oil) 200g bread flour ½ tsp sea salt
Method: 1) Sprinkle sugar and yeast over water (can reserve 1-2 tbsp water, only add the reserved water if the dough is too dry). Set aside for about 10 min till frothy. 2) Pour yeast mixture and oil into flour and salt. 3) Knead dough till smooth and springy. 4) Place the ball of dough in a large flour-dusted bowl. Proof for about 30 min till double in size (I proof for about 50 mins). 5) Knock back dough and roll out to a 12" circle. 6) Place on a greased and floured baking pan or pizza stone. 7) Pile on your favourite toppings, and bake at 220*C for 15-20 min till the crust is brown and the cheese is bubbly.
Note: I roughly kneaded the ingredients by hand and used my bread machine to continue kneading and proofing.
Recipe adapted from Wendy Kor’s “Bread Code”. Make 2 loaves, I halved the recipe and added some dried cranberries. Below is my adapted recipe.
Ingredients: 300g high protein flour/bread flour 1 tsp instant yeast 1 tsp salt 15g sugar 60g water 125g fresh milk 25g butter, soften 40g dried cranberries (presoak in water for 10 mins, drain and pat dry)
Method: 1) Mix flour and yeast evenly. Put in salt, sugar, water and milk. Mix till a dough is formed. Add butter and continue to knead till dough is elastic. Place dough in container (I put in greased big bowl) and cover with cling wrap, leave to proof for 40-50 mins till double in size. 2) Divide the dough into 2 portions equally. Roll into balls and proof for 15 mins. 3) Roll out each portion into long strips, add cranberries on top then roll into cylindrical shape (like making swiss roll) and proof for another 15 mins. Roll out again and roll into cylindrical shape. Place the dough in bread tin, proof for 40-50 mins until dough rises to the same height of the bread tin. 4) Bake in preheated oven at 200C for 30-35 mins. Remove bread from bread tin and cool on wire rack before slicing.
Note: 1) I placed the bread tin in a closed oven with a glass of hot water during second proofing (my usual practice), not sure why the dough took 2 hours+ to rise up till 90%, I baked it when it was 90% of the bread tin height. I suspect it could be due to the yeast I used. When I used it to make bread machine bread the bread turned out to be shorter than the usual height. 2) I replaced fresh milk with Lucius’s milk formula as I ran out of fresh milk.