WholeMeal Bread with a change!

A week has passed and I have finished my loaf of wholemeal bread. Saw my helper preparing to make another loaf for this week, I wanted something for a change.. hence, asked her to split the dough into 6 portion to make them into buns instead.

Here's what I got from my limited supplies:

Cheese Buns:


Garlic Buns:

Texture:

Garlic Bread (Again!)

Yes.. it's dh & mine favourite bread for the time being.. Hence, helper has been making it into different shapes!

Garlic Bread

Coconut Buns

Another Garlic Bread

Wholemeal Bread

Another Milk Bread!

Recipe (to fill a small pullman pan):
300gm Bread Flour
5gm Dry Instant Yeast
40gm Raw Sugar
5gm Salt
3/4 cup Slim Milk
40gm Unsalted Butter
1 egg

Method:

1. Sift Bread Flour and salt together into a large bowl.
2. Mix Milk, Sugar, Egg and Yeast in a large bowl. Beat at low speed until weill blend, change to medium speed and mix until the doug is smooth.
3. Cut in butter at low speed until well-mied. Again change to medium speed and mix until the dough can be stretched into a thin sheet.
4. Remove from the mixer and place in a greased bowl; cover with damp cloth and let rise for 90mins.
5. Divide the dough into 3 portions, knead into balls and let rest on the working table for 10mins. Roll each dough into a oblong piece with a rolling pin, then roll up tigtly up into a cylinder. Place them on a greased baking sheet to rest for 15 to 20mins.
6. With a rolling pin, roll each dough into a square piece. Then roll tightly up with the end opening underneath. Place the 3 dough into the greased pullman pan and cover with damp cloth. Let them rise in warm, damp place until they rise upto 80% of the tin.
7. Bake in 170deg C for 25 to 30 mins.
8. Remove from the oven. Knock the tin against the table for easy removal of the bread.

Garlic Bread

This is my 2nd attempt to make Garlic bread. This time, the bread yeilds much better, after confirming that I should really wait till the bread is fully proof then cut the top and add the garlic spread, chopped garlic and sesame seeds on it. I have used a 8 inch round baking pan to bake this bread, hence, you could see the round shaped and I think it looks like a big rose, except the centre 'bun' is a little shrink when I tried to take out the bread from the pan.

After trying, I noticed that I did not bake it long enough and it's not fully cooked, however, it did not affect the taste so much. I decided to put it into the oven for another 10 mins. This is a little disappointing! :(

Another Green Bread!

Since, we have finishes our greentea bread, my helper tried another Green bread, this time she uses 1 tsp of Pandan Flavoured Green Paste from 'Red Man'. I like the colour of this loaf. Taste is fantastic!!

As the bread is already about 80% filled to the Pullman tin, I decided not to cover the bread and let it developed a dome shape instead!
Look! How soft the bread is!!

GreenTea Milk Bread

1 tablespoon of Green Tea powder into Milk Bread combination =

This loaf of bread is made by my helper.. She is now my official Breadmaker for the household!
Tasted it, taste is wonderful!

Baked Mini Donuts

After making 3 loaf of bread for breakfast. It's about time for tea!

Hence, show my mother-in-law how to make this easy to bake Mini Donuts.

With the previous bad experience of dusting the chocolate, this time, I simply melt eddible chocolate bars with microwave and dip the donuts into them. MIL helped to dip the chocolate rice.

This is so much neater and less messy!

Wholemeal Bread

This is my usual breakfast!

This loaf will last me a week as there is no one in the family will share this super healthy bread with me. I will normally eat them with some margerine!

I could not wait till it's cooled before slicing them.. This is very soft and it's not easily sliced.

Ingredients cater for 1 loaf tin:
125gm bread flour
125gm whole wheat flour

50gm WholeGrain Toppings from RedMan
40gm butter
1/2 tsp salt
1/2 cup water
40gm brown sugar
1 egg
1 tsp instant dry yeast

How I do it:

1. Mix water, sugar, egg, dry yeast in a large bowl. Beat at low speed until well blended. Add the flour, change to medium speed until well the dough is smooth. Cut in the butter at low speen until well mixed. Again change to medium speed and mix until the dough can be stretched into a thin sheet.

2. Remove from mixer and place in a greased bowl, cover with damp cloth and let rise for 90mins.

3. Divide the dough into 3 portion, knead dough into ball and let rest on the working table for 10mins. Use rolling pin to roll up each portion place dough on a greased baking sheet to rest for 15 to 20mins.

4. With a rolling pin, roll each dough into square piece and roll up tightly. Place them into the baking tin, cover with damp cloth and let it rise till abt 90% of the tin.

5. Sprinkle some WholeGrain Toppings on the top and place them in the oven (preheat to 170deg c) and bake for 25 to 30mins (or golden brown).

Garlic Bread

My hubby likes to eat Garlic buns from a bakery shop near my parents place. So, I decided to make the bread using the Hokkaido Milky Loaf recipe topped with garlic spread, fresh garlic and saseme seeds.

I do not know when to cut the bread to add the spread and garlic, so I have them added before the 2nd proofing. This result the big messy toppings and I could not get the bun that I wanted. Hence, this has become garlic loaf instead!

I like the texture of the Milky Loaf!

Onion-Liap Cheong Twist and Bun Varieties

I had only wanted to make about 250gm of bread flour which will only be enough for some small buns, but somehow, ended up with 750gm of bread flour in my dough! Hence, decided to make 1 loaf of bread and some small buns in different varieties!

Something must be wrong with me today! Either because I am not feeling well or ...

Look at the size.. all different. This is the 1st time I try modelling the dough to other shapes! This is the 1st pc I made & I think it's the best of all!
Take a look at other models I made. Somehow, cannot get the same result as the 1st one.

These are other buns I shaped today, I had never made a perfect oblong shape, after the proofing time, the dough sure become 'round'. Below are the results after long hours of waiting.
This is the planned bun that I have wanted to make for tmr's breakfast.
'Onion-Liap Cheong Twist Buns' Last minute decision to make Pork Floss Buns, these buns simply dun raise! Don't know what went wrong, I made them together with the Nutella buns.
Nutella buns, requested by my girl!
Wrong choice to wrap the nutella inside the buns, it becomes hard.

Hokkaido Milky Loaf

Bought the Pullman pan & I could not wait any longer to use it, hence, ask my helper to make the dough this morning, while I send my girl to her piano class. The timing will be just nice for the dough to raise & I will do the punching and rolling of the dough when I got back in 1hr later.
As the pullman pan is the smaller one, I used half the recipe as in this website.

Except that I did not really follow the rolling method closely. After punching out the gass, I divided the dough into 3 portions and rolled them into a ball and let them rest (without cover) for 20mins. Then, I just flaten each ball and rolled them into oblong twice.

I only start to heat up my oven when it raised to this stage:

Hence, I could not put the pan into the oven immediately and it has more time to raise. The pan is overloaded. And it did not turn brown, I put back to bake for another 15mins with the Fan.

I was disheartened when I open the cover as the top is not nicely brown.
I do want to let it bake any longer, so I decided to turn the bread out. I was delighted when I turned it over!
Yeah! I have a nice square loaf of bread!
After 15mins, not completely cooled, I slice the bread!
I purposely leave the last slice thick to make a teabreak for myself!