BAKED DOUGHNUT

 

Love Doughnuts but worry about the oil?

No problem, try this! 

390g bread flour 

1.25 tsp instant yeast

250g fresh milk

45g sugar

1/2 tsp salt

45g butter

1. all ingredients into the bread machine, bread dough cycle, 1.5 hrs
2. when done, roll flat about 1/2” thick
3. use cookie cutter to cut rounds
4. Use a piping nozzle to cut the centre hole
5. Place on parchment lined tray to proof 60min until double
6. bake in preheated oven 200’C for 15-20min
7. Let cool 

Chocolate glaze:

100g chocolate

12g butter

12g milk

12g fine/icing sugar

1. Combine all ingredients & melt over steam
2. Once butter & sugar melt, remove from heat
3. Stir until the chocolate is fully incorporated 
4. Leave aside to cool
5. Dip the cooled doughnut into the chocolate
6. Turn over & leave on a tray
7. Sprinkle with rainbow or chocolate rice

Note:

1) If the bread dough is dry while kneading, add more milk. The dough should be soft but not sticky! 

2) if you run out of chocolate for glaze, you can use cocoa powder instead. Recipe: 

125g powder sugar

2 Tbsp cocoa powder

1/2 tsp vanilla extract

3 Tbsp milk

Combine all ingredients and mix until smooth 

OPEN BURGER

OPEN BURGER

Stacking up of Open Burger,

recipe inspired by Ding Mee Ling's Bunless Burger.

These are the ingredients used-

Open Burger

180g minced pork or chicken or beef

1/2 big onions, chopped

1/8 tsp garlic powder

1 tsp minced ginger

2 pcs cream crackers, crushed

1/2 egg, beaten

to taste: mix herbs

             black pepper

             salt 

             mustard powder

1. combine all ingredients & leave aside until required

2. shape into 3 patties & fry in cooking oil until done

     - melt some butter in the pan for added flavour

For sauce:

3. combine ketchup, honey and Maggi or A1 sauce

4. add some water & cook over medium heat

To Serve

1) as Ding Mee Ling has done or

2) simply tuck into a burger bun,
    with sauce,  a slice of cheese, fried egg & some vegetable

POLO BAO

Polo Bao 

served with a thick slab of butter, yummy!

Polo Bao is spoken 

in Cantonese meaning 'pineapple bun'.

These are usually served in Hong Kong Cafe,

better known as 

茶餐厅

which offer mostly Hong Kong food

ranging from drinks, light snacks to heavy lunch & dinner sets.

Polo Bao is soft & sweet.

It is wrapped with a cookie dough on top.

This cookie dough is then scored to make it break when baked,

resembling the skin of a pineapple.

I agree with the owner of this recipe,

Kenneth Goh

 that the buns are best served hot when the cookie dough is crispy.

If it becomes soft when cooled,

simply heat up to make it crispy again.

You will love it because it is delicious,

especially if you have a slab of butter to go with it!

Here is Kenneth Goh's recipe if you are interested:

Polo Bao

yields 18 buns

Bun Dough:

250g bread flour

125g mashed potato

80-100g water

50g castor sugar

30g milk powder, optional

30g butter

2 tsp instant yeast

1 egg

pinch of salt

Cookie dough topping:

75g melted butter

150g self-raising flour

1 egg, medium size, lightly beaten

50g icing sugar

30g milk powder

Others:

1 egg yolk for egg washing

some fine sugar for sprinkling

slabs of cold butter to serve with buns

Preparation:

1. all bun ingredients into the bread machine, bread dough cycle 1.5 hours

2. while waiting for the bread dough cycle to finish, 

    combine all ingredients in cookie dough, mix to form a soft sticky dough. 

    divide into 18 balls, & set aside until required. 

3. when the bread dough is double its size, punch down & divide into 18 balls

4. take 1 pc cookie dough, flatten it in the palm of your hand to resemble a small bowl

5. place a bread dough inside this bowl, press in the cookie dough to cover all the sides

6. place the bun onto a parchment lined baking sheet

7. use a knife to score pattern on the bun, allow to proof until double in size

8. just before sending into the oven, egg wash the buns & sprinkle sugar generously on the bun

9. bake in preheated oven 180'C for 15-18min until golden brown.

TRADITIONAL SCOTTISH BAPS OR BUNS

Traditional Scottish Baps or Buns

by Nicola Don

Thank you Ann Tan for introducing this Traditional Scottish Baps.

If you are a bread lover.

you will surely love these small round fluffy buns.

I made these in my bread machine,

super easy!

Scottish Baps

makes 12

Ingredients:

4.5 cups flour

1/2 cup butter

2 tsp sugar

2 tsp salt

1 cup lukewarm water

1 cup lukewarm milk

4 tsp instant yeast

extra flour for handling and shaping

Method:

1) all ingredients into the bread machine, bread dough cycle, allow to proof 1 hour

2) once doubled, punch down & divide dough into 12 balls

3) shape each ball into a bun, place on a parchment lined baking tray

4) dust top of buns with flour. Allow bun to rise for 20min

5) bake buns in preheated oven 190'C for 15-20min or until the buns turn light brown

6) cool on wire rack

FOOCHOW ANGCHOW JIAN BIANG

福州煎饼

FOOCHOW JIAN BIANG

Recently when I was in Kuala Lumpur

my Brother in Law, Doa Ming

brought us to a Foochow Coffee Shop for breakfast.

It was there that I tasted 

a Foochow Bao 

made of angchow chicken.

I love it so much that I started experimenting,

trying to come out with a better version,

hence this

Foochow Angchow Jian Biang.

It is crispy on the outside,

flavourful on the inside.

I love it.

The filling is juicy and delicious.

Here is the recipe if you are keen.

I started by cooking the filling first.

Filling

(A) 1 Tbsp plain flour

       100ml water

(B) 300g chicken meat, cut into cubes

      100g mengkuang, sliced thinly

      1 Tbsp old ginger, minced

      1 plant Chinese Celery

      2-3 Tbsp cooking oil

      1/2 tsp sesame oil

      2 tsp sugar

      2 tsp angchow

      1 tsp salt

      pepper to taste

Method

1) combine plain flour & water & cook to thicken.

     leave aside until required

2) heat up cooking oil, add ginger & fry until fragrant

3) add sesame oil and mengkuang, continue frying

4) add chicken

5) add angchow and the rest of the seasoning and continue cooking

6) some water may be added if it is too dry

7) when chicken is cooked, add the flour sauce to thicken

8) let cool until required

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6-8 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double, about an hour

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

PAN FRIED DIMSUM BAO

Pan Fried Dimsum Bao

are crispy when served warm.

In Dimsum Restaurants,

these baos either have char siu or

shrimps and chicken as filling.

When my daughter, Serene sent me the link from You Tube, 'SWEET THE MI',

the next day I made it!

I halved the ingredients in her recipe

(I want to make 6 baos only)
and
I put all ingredients into the bread machine instead of using my hands to knead.

The result?
Crispy crust and soft crumbs!
Love them.

Pan Fried Dimsum Bao

Filling:

150g roasted pork/char siu, cubed

1 big onions, chopped

2 tsp sesame seed

Seasoning

2-3 Tbsp gravy from char siu

or

if you do not have, mix your own:

1 Tbsp char siu or BBQ sauce

1 tsp sugar

1/2 tsp oyster sauce

1/2 tsp red yeast residue, optional

1/2 tsp corn flour

salt & pepper to taste

Method:

1) heat up 1 Tbsp oil and fry onions until fragrant

2) add char siu & seasoning

3) fry until dry, add sesame seed and dish up

4) leave to cool, divide into 6 portions

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

CRUMBLY DIMSUM BAO

Crumbly Dimsum Bao

sold in Dimsum Restaurants

either has roasted meat (char siu) or

a mixture of fresh shrimps and chicken as filling.

I have used Curry filling instead, hope you like the change.

Crumbly DimSum Bao

Filling

1 egg, hard boiled & cut into 6 wedges

75g potato, cubed and Steamed until soft

50g pork or chicken, minced

1/2 Tbsp curry powder

3 shallots, sliced

some curry leaves

1/4 Tbsp sugar

1/4 tsp salt

chicken powder to taste, optional

1 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

100g self raising flour, sifted

50g chilled butter, cut into cubes

25g beaten egg

10g sugar

1/4 tsp salt

Egg Wash

remaining beaten egg

Method:

1) combine flour and sugar in a mixing bowl

2) add butter, using fingertips to rub butter into the flour until it resembles crumbs

3) add beaten eggs and mix to form a pliable dough, divide into 6 balls

4) lightly flatten each ball, wrap in 1 Tbsp of filling & 1 egg wedge

5) seal and place on parchment paper

6) egg wash and bake in preheated oven 175'C for 25-30min 

ONE PROOF BUNS WITH SWEET CORN CUSTARD FILLING

There are 2 steps to this Bun.

1st we need to cook the Sweet Corn Custard Filling.

It needs to be chilled for easy handling.

After that only proceed to make the buns

I have adapted the Sweet Corn Custard Filling
 from Vivien Chong's recipe

Sweet Corn Custard Filling

150g canned cream sweet corn

160g milk or coconut milk

10g corn flour

10g cake flour

10g custard flour

40g sugar

1 large egg 

1/2 tsp vanilla extract

10g butter

1. beat egg and sugar and leave aside

2. sift together all flours into the milk, mix well

3. combine (1) & (2), strain into a sauce pot

4. cook over medium low heat, stirring all the time

5. add in cream sweet corn, stir until custard is thick and smooth

6. add vanilla and butter

7. transfer to a bowl, covered and let cool before chilling it

For the Buns,

I have adapted the recipe from Sy Yong's

Easy One Proof Bun

One Proof Bun

260g bread flour ( I used 240g bread flour+20g whole meal flour)

25g sugar

1 AA egg (take out 1 Tbsp for egg wash)

60g milk

60-70g water

3/4 tsp instant yeast

25g butter

1/3 tsp salt

1. all ingredients into the bread machine, bread dough cycle 

   (Note: after kneading need to rest only 15min)

2. divide dough, wrap in the filling and shape as you like

3. allow buns to proof 60min or until double in size

4. egg wash

5. decorate as desired by diluting the custard filling with a little milk, and pipe on the buns

6.bake in preheated oven 190'C for 20-25min

SOFT SOFT BUN

SOFT SOFT BUNS

Asian love soft soft buns.

Children love soft soft buns.

Many love soft buns, how about you?

Soft buns

comes in plain pull apart buns

or 

with sweet or savoury fillings.

These soft buns are flavourful with added milk and eggs!

You can bake it plain too.

Soft Soft Buns

215g milk

320 bread flour

80g plain flour (I used oat flour)

1.5 tsp instant yeast

1 egg

50g sugar

40g butter

1 tsp salt

1. all ingredients into the bread machine, bread dough cycle 1.5 hours

2. shape and place on lined baking tray, proof 1 hour until double in size

3. egg wash the top & decorate as you like

4. bake in preheated oven 190'C for 20-25min

SHREDDED PORK WITH BUNS

In Putien Restaurants, Singapore,

this dish is known as

Shredded Pork with Sesame Buns.

The buns are soft & fluffy

while the pork is tender and tasty,

a very good combination.

If you like the buns to be fried,

heat up enough oil over medium heat,

drop the buns in to fry until golden.

Sometimes, mantou is used in place of these half moon buns.

The methods are straight forward

and the ingredients are simple.

To make the Buns:

Bun

175g pau flour

1/2 tsp double action baking powder

1/2 tsp instant yeast

20g sugar

5g shortening

100g milk

1. all ingredients into the bread machine, knead for 15min until smooth

    and leave to proof for 15min after that.

2. divide dough into 13 portions of 25g each & form into balls

3. roll ball flat into oblong, oil 1/2 the surface of the oblong with corn oil 

    & fold into 1/2 before placing onto an oiled steaming pan.

4. leave bun in the steamer to proof for 20min

5. steam bun from cold water for 15min

6. when done, leave bun in steamer for another 2-3min before opening the cover

    to allow the buns to slowly cool down.

Filling:

150g thinly sliced pork belly, cut into strips

1 large or 2 medium size onion, shredded

2 Tbsp oil for cooking

Seasoning:

combine in a small bowl

1 tsp dark soya sauce

1 tsp light soya sauce

1/2 tsp sesame oil

1/2 tsp chinese cooking wine

1 tsp oyster sauce

1/2 tsp sugar

2-3 Tbsp water

salt & pepper to taste

Thickener: 1 tsp corn starch + 2 tsp water

\

1. heat up oil in a wok & fry onions until soft

2. push the onions to the sides of pan & add shredded pork belly in the centre

3. turn the pork belly over when almost dry and cook for another minute

4. turn in the onions and fry together, add the bowl of seasoning

5. when done, add thickener 

6. serve hot with steamed buns

MIKU SPONGE DOUGH METHOD

Miku comes in red colour most of the time.

It is either shaped round or pillow shaped.

I run out of red coloring

and 

also conveniently forgot about the pillow shaped buns.

And as a result, here is my

round and white Miku 

 These Miku or buns,

using the sponge dough method

rose beautifully and remained soft even on the 3rd day

according to its recipe owner,

Kimmy from Cookingpleasure.

Yes, the following photo is taken on the 2nd day.

Sponge Dough

(makes 4 pieces)

225g plain flour, sifted 

2 tsp instant yeast

125ml water

1. mix all ingredients into a soft dough.

    Cover to proof for 1-2 hours

Bun Dough

75g plain flour, sifted with

1/2 tsp double action baking powder

75g castor sugar

1/8 tsp salt

3 Tbsp coconut milk

1/2 tsp shortening

Others

red colour diluted with water, for brushing bun

4 pieces grease proof paper round or 3"x5"

1. add bun dough ingredients to risen sponge dough.

    knead in bread machine, dough cycle, until soft and smooth.

    Allow to proof 30min or until double in size

2. divide dough into 4 parts and shape either

    a) roll each piece into a smooth ball or

    b) using the thumb and the index fingers,press in the centre of the ball to form an oblong

3. put dough onto a piece of paper

4. leave to proof until double, about 30min

5. before steaming, brush dough with red colour water

6. put buns into the cold steamer, fill with enough water, and steam on high heat for 20min

7. off heat & let bun remain in the steamer for 3 min before opening.

    The purpose is to get a smooth skin bun

Note:
The dough is quite stiff

CHOCOLATE HOT CROSS BUNS

Hot Cross Buns!

Hot Cross Buns! One A Penny! Two A Penny! Hot Cross Buns! If You Have No Daughters! Give Them To Your Sons! One A Penny! Two A Penny! Hot Cross Buns!

I have adapted this recipe from bakeforhappykids

Chocolate Hot Cross Buns

(makes 9 buns in an 8" square pan)

Bread Dough

220g water

300g bread flour

25g milk powder

40g sugar

1/2 tsp salt

10g cocoa powder

1 tsp vanilla seeds scraped from 1 bean

35g butter

1 tsp instant yeast

100g chocolate chips

For the Cross

2 Tbsp self-raising flour

1.5 Tbsp cold water

For the Glaze

1 Tbsp caster sugar

1/2 Tbsp boiling water

Bread Dough

1) all ingredients except chocolate chips, into the bread machine, 

    bread dough cycle 1.5 hours. At last 3 min, add chocolate chips.

2) divide into 9 parts, shape & arrange on oiled square pan to rise 1 hour

For the cross

3) next, mix flour with water, put into a piping bag, 

    snip off the end to make a fine hole. Pipe a cross on top of the bun

4) bake bun in preheated oven 180'C for 20min

For the glaze

5) while baking the bread, mix sugar and boiling water until sugar is mostly dissolved.

    Do not add more water! Set aside

6) brush a layer of glaze on warm buns

SOURDOUGH RED BEAN FLAT BUNS

Sourdough

has become very popular among the bloggers

Most people use the Sourdough Starter for Artisan Bread

while others prefer the Asian Soft Bread

The difference is the amount of sourdough used.

Artisan Bread requires long hours of proofing to get the distinct taste

so less sourdough is used, about 20%

Whereas, the Asian Soft Bread needs a shorter proofing time 

so that you will not get the sour taste.

As such, to speed up fermentation, about 50-70% of sourdough is used.

I have adapted this recipe from

Sonia

Nasi Lemak Lover

Sourdough Red Bean Flat Buns

310g bread flour

250g sourdough

25g sugar

1/2 tsp salt

115g fresh milk

25g butter

Filling: 350g red bean paste, divided into 14 balls

1. all ingredients into the bread machine, bread dough cycle, knead for 30min

2. remove, shape and wrap the filling

3. place on parchment lined baking tray

4. wet centre of bun with a wet finger, add some black sesame seeds to decorate

5. cover the buns with a parchment & place another baking tray on top to weigh down the buns

6. allow to proof until double in size (2-3 hours)

7. bake in preheated oven 200'C for 20min, half way remove the top tray & parchment on top

Notes:
Using the same recipe, I have made some kaya swirls.
These are just as soft and spongy as the buns

SOURDOUGH RED BEAN BUN

Sweet Red Bean Buns

are my hubby's favourite

So long as it is stuffed with red bean paste,

the buns or bread can be of any texture,

he will finish all for me.

I started making bread because he loves to eat.
Happiness is able to see him enjoying my bakes!

Honestly, I am not a fan of bread.

He can never get tired of eating bread.

He has never stopped eating bread ever since he started during schooling time.

He says it is convenient to have bread for breakfast.

Sometimes, he even chooses to have bread for dinner too.

He does not eat his bread plain, even if it is a sweet bun.

He likes with a spread of peanut butter.

This is a simple machine knead sourdough red bean bun.

Sourdough Red bean bun

120g sourdough

190g bread flour

30g cake flour

1 egg

50g whipping cream

50g fresh milk

30g sugar

30g butter

1 tsp salt

Filling: 360g red bean paste 

1. all ingredients into bread machine, knead for 30min, allow to proof 1 hour

2. divide dough and shape into balls, wrap with fillings

3. arrange on parchment lined baking sheet to proof until double, about 3-4 hours

4. bake in preheated oven 170'C for 35-40min

5. unmould to cool on wire rack.

SOURDOUGH ENGLISH MUFFINS

I was attracted to Teresa L Greenway's comment on these
Sourdough English Muffins
"Oldie but Goodie"!

I would definitely want to try Teresa L Greenway's recipe
and here it is..

Fresh from the oven
and
spread with butter on these steaming hot muffins.

It is crispy on the outside
and
soft on the inside

Like to have a bite?

Sourdough English Muffins

To convert Sourdough

from 100% hydration to 166%

191g 100% sourdough + 63g water = 254g 166% hydration sourdough

Ingredients

254g 166% hydration sourdough

113g water

57g fresh milk

1 Tbsp melted butter

318g bread flour/all purpose flour

1 & 1/4 tsp salt (added after autolyse)

1. mix all ingredients except salt for 3 min, let rest 20 min

2. add salt, mix another 4min

3. proof dough 4 hours, snf every hour

4. When dough is done bulk fermenting, 

    pour the very wet dough on a very well floured/semolia counter top

5. roll dough out to 1/2" thick, dusting top with flour/semolina

6. use a wide mouth jar to cut dough into 8 circles

7. allow dough to rest 1.5 hours, covered

8. cook on hot griddle 6-10 min on each side, taking care not to brown too much

9. continue cooking muffin in preheated oven 175'C for 5-6 min on both sides 

These muffins have rested 1.5 hours and ready to be cooked.

SOURDOUGH PULL APART BUNS

Thank you Rosalind Chiew for sharing this recipe:

Sourdough Pull Apart Buns

These are yellowish soft buns

with fragrance of butter

If you like soft buns

you will love these

Sourdough Pull Apart Buns

105g sourdough starter

100g fresh milk

250g bread flour

30g sugar

3g salt

1 egg

30g butter

1) all ingredients into the bread machine, bread dough cycle, rise 1 hr

2) shape & leave to cold retard overnight

3) remove from fridge & bring back to room temperature

4) bake in preheated oven 180'C for 30min until golden

HERMAN SOFT BUN

Herman Soft Bun

These buns are soft and fragrant

and 

they taste good

even plain

Herman Soft Bun

I have stuffed the buns with 'Bak Kwa' while shaping

130g Herman 

260g bread flour

1 egg

50-60g milk (to adjust consistency)

1/2 tsp salt

30g butter

1. all ingredients except butter into a bread machine, bread dough cycle

2. 1/2 way add butter & continue kneading 

3. when machine stops kneading, remove dough & divide & shape buns

4. Allow buns to proof on greased pan until almost triple in size

5. bake in preheated oven 175'C for 25-30 min

Note:

If make loaf, extend total baking time to 35-40min 

may need to tent loaf if top browns too quickly

SOURDOUGH BRIOCHE

I have always loved Brioche
because it is soft, sweet & flavourful

Excuse me for the shaping...

The yellow bun
having a soft & fluffy texture
who can resist?

Indeed Brioche is loved by many

Special thanks to Pilar M. Torres

For the recipe 

I have adapted the recipe from Pilar M.Torres's

Braided cranberry Brioche

Sourdough Brioche

200g Plain flour

40g sugar

1/2 tsp salt

100g sourdough

50g milk, adjust consistency

75g butter

2 eggs

1. Beat eggs with sugar & set aside

2. In another bowl, mix all remaining ingredients

3. Add egg mixture & stir until incorporated. (I use machine)

4. Leave dough to stand 30min

5. Fold dough 3 times at 20min intervals

6. After the last fold, leave dough to stand 2-3 hours @ RT

7. Refrigerate 8-12 hours

8. Shape when remove from fridge

9. Proof for 2 hour & bake @200'C for 30min

STEAMED SOURDOUGH PLAIN BAO

Naturally leaven baos

are denser and heavier than the instant yeasted

Nevertheless they taste just as good

I have adapted the recipe from

Sonia a.k.a Nasi Lemak Lover

Steamed Sourdough Plain Bao

300g Bao flour

180g active sourdough starter, cultured with AP flour

40g sugar

70g fresh milk

50g water

15g corn oil or shortening

a pinch of salt

1. all ingredients into the bread machine, knead until smooth

2. cover & set aside to proof until double in size

3. divide & shape into balls, place on grease proof paper

4. cover & let rise for another 60min, until double in size. Do not over proof

5. bring water to a boil in a steamer. Steam bao over low heat for 10min

6. do not open the steamer lid, let bao sit in the steamer to cool down for 10min 

    so that the skin of bao will not wrinkle.

SOURDOUGH RAW OAT ROLLS

I was skeptical about adding Raw Oats

to these little rolls

worry that it may affect the texture.

I want it to be soft and spongy

little sweet rolls

To my surprise they came out just the way I want it.

Recipe adapted from Adelinealy's sourdough baguettes

Sourdough Raw Oat Rolls

A) 470g Bread flour

     50g raw oats

     230g milk

     90g water

     40g sugar

     100g sourdough starter

B) 1 tsp salt

     40g butter

1. mix A and knead in bread machine for 15min

2. add salt & oil, continue kneading for another 15min

3. cold retard 24-48 hours

4. thaw at RT for 30min, preshape & rest 15min

5. shape & cover loosely to proof until double

6. preheat oven 200'C for 15min

7. score, mist bread & bake on middle rack (total baking time 30min)

Bake at 200'C 10min, mist bread

             200'C 5 min, mist bread again

             continue baking another 15min