Friday, July 12, 2013
When I first saw Sonia's Chicken and Potato curry buns, I was very enchanted. I have never made bread using the sponge dough method before. And I gathered from many food bloggers who praised the texture of the bread to be super soft. Sooooo.... today I gathered all the ingredients and put my hands down into making them. It does not disappoint me the buns are really super soft and good..
Thank you Sonia for sharing this recipe.
Recipes: Adapted from sonia @ nasi lemak lover
Ingredients for the filling:
3 potatoes, small cubed
200 g chicken breast, small cubed
2 spring curry leaves
1/2 big onion, chopped
2 cloves garlic,chopped finely
3 shallots, chopped finely
Mix to form a paste:
1.5 tablespoon meat curry powder (one and the half)
1/2 tablespoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon tumeric powder
4 tablespoon water
1) Heat oil in a wok, saute onion, garlic and shallots till aroma.
2) Add in curry paste, curry leaves, stir fry till fragrance. Add in chicken and potatoes, mix well.
3) Add in enough of water to cover the chicken and potatoes, cook over low medium heat till potato is softened, add salt and sugar to taste.. Set aside to cool.
To Prepare the buns: Overnight Sponge dough:
215 g bread flour
125 g full cream milk (cold)
2 g instant yeast (1/2 teaspoon)
Method: Mix all ingredients till a rough dough, cover with cling film or put in the plastic bag and store overnight in the fridge.
To prepare basic dough:
1 quantity of above overnight sponge dough
90 g bread flour
30 g egg (about 1/2 large egg)
4 g instant yeast (1 tsp)
3 g fine salt
60 g fine sugar
45 g butter ( room temperature)
1 tablespoon milk (cold)
Egg wash = balance egg + 1 tablespoon milk
1) Place all the ingredients in a mixing bowl except overnight sponge dough and butter. While beating the ingredients, tear the overnight sponge dough into pieces and throw into the mixing bowl piece by piece. Beat till form a smooth dough.
2) Add in the butter and beat until dough is smooth, shinning and elastic. Cover with cling film or a piece of damp cloth. Leave aside to proof till double in size.
3) Punch down the dough to expel the air, divide into 55gram portions and mould into round balls, rest for 10-15 minutes. (I made 10 big buns and one small bun)
4) Use a rolling pin to flatten the dough into a round disc, spoon filling in the center, wrap and seal. Shape them round and place on a baking tray. Let it proof for another 45-60 minutes.
5) Brush with egg wash on the surface and sieve curry powder over it. Bake in the preheated oven for 15 minutes at 180 degree C.
Note: Fully proofed dough that has doubled in size with a nice texture. Insert a finger into the dough and the finger hole mark should rise very slowly.
Thursday, July 4, 2013
After enchanted Phong Hong's post of Orange Chocolate Cake that inspired me very much because I like orange cake and anything made from orange. When I feel thirsty, I only turn to aerated orange juice.
The texture of this cake is soft and light. It goes well along with a cup of hot coffee or tea. Anyone wants to join me?
Recipe: Source from "Lovely Butter Cakes" via Phong Hong Bakes
200 g butter
200 g castor sugar
1 tablespoon chopped orange rind
1 teaspoon vanilla essence
(B): Combined and sieved
250 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/8 teaspoon salt
250 ml sour cream
30 g cooking chocolate (melted using double boiler) (I used 50g as I prefer stronger taste)
1) Preheat oven to 180 degree C.
2) Line and lightly grease a 9" round baking mould.
3) Beat butter and sugar until soft and fluffy.
4) Add eggs one at a time, and beat well after each additions.
5) Add orange rind and vanilla essence and beat till well combined.
6) Add ingredient B in four (4) additions and sour cream in 3 additions.
7) Take half (1/2) of the batter and gently mix with the melted chocolate, do not over mix.
8) Alternatively pour the plain and chocolate batter onto the baking pan until all used up.
9) Bake in the preheated oven for 55- 60 minutes. (mine was baked for 45 minutes as it was already done)
10) Remove from oven and unmould after 10 minutes. Let the cake continue to cool.
Note: I baked an 8" round cake and 4 cupcakes with this recipe.
Monday, July 1, 2013
Verdict from my family:
"The picture tells it all."
"Can you make this bread every week?"
Recipe: Source from "Second Book of Baking for Beginners" By Carol.
A): 270 g bread flour
30 g low protein flour (plain flour)
1/2 teaspoon instant dry yeast
1 egg (about 50 g nett)
30 g Castor sugar
1/8 teaspoon salt
150 cc milk
30 g unsalted butter (cut into small cubes)
B): Topping ingredients - ham and cheddar cheese cut into strips.
(I used 4 slices of picnic hams, each cut into 4 strips, and 4 slices of cheddar cheese, each cut into 4 strips).
1) Combine ingredients A in a mixer, beat until forms dough.
2) Add in butter, continue beat until a smooth and elastic dough is formed.
3) Place dough in a lightly greased container, cover with damp cloth and keep in a warm place for 60 minutes or until doubled in size.
4) Spread small amount of bread flour on working table surface. Remove dough from the container and place on the table, punch out gas. Divide dough into 8 equal portions (about 69 g - 70 g each). Roll into round balls. Cover with damp cloth and rest for 15 minutes.
5) Use a rolling pin to flatten the dough into an oval shape and roll into olive nut shape. Use a very sharp knife and make a deep cut across the centre of the dough. After fermentation, the slit will expand for the ease of spreading the topping ingredients later.
6) Spray water on the dough surface and keep them in the oven for 60 minutes.
7) About 8 ~ 10 minutes before the fermentation time, take out the dough from the oven. Preheat oven to 170 degree C.
8) Arrange ham and cheese on each dough. Glaze with egg wash. Bake in the preheated oven for 18 ~ 20 minutes till golden brown.
9) Transfer buns on the rack. Leave to cool.