Tuna Mayo Buns – Thermomix or Stand Mixer Method

 

   

(Straight Dough method)

Ingredients: 

(A)

1 egg

300g fresh milk or water

480g  bread flour 

120g plain flour

110g sugar

10g salt

4 teaspoons yeast

11/2 teaspoon bread improver (optional)
Ingredients for the fillings: mix well in a bowl

400g flakes tuna

100g chopped onion

120g mayonnaise 

1 teaspoon lemon juice

1/4 teaspoon salt and pepper

Stand Mixer Method:

1. Add all the ingredients into electric mixer bowl and use a dough hook and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  
2. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.

  
3. Remove from bowl, punch down the Dough to release the gas.  Divide the dough into 50g portion and shape them into balls. Leave them to rest for for 10 mins

 
4. Lightly flatten the dough balls with palms of your hands. Put some filling on the dough and wrap the dough round the fillings and shape into ovals. 

5. Put them on a lined barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

6. Brush with egg wash
7. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.
8. Bake for 15min or till golden brown 

Thermomix method:

Add ingredients (A) into TM bowl 2 min / knead

  
Add in (B), 15 min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

2. Put on the measuring cap and leave to proof for 45min or till double in size

  
3. Remove from bowl, punch down the Dough to release the gas.  Divide the dough into 50g portion and shape them into balls. Leave them to rest for for 10 mins

  
4. Lightly flatten the dough balls with palms of your hands. Put some filling on the dough and wrap the dough round the fillings and shape into ovals. 

5. Put them on a lined barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

6. Brush with egg wash  

7. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

8. Bake for 15min or till golden brown 

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Desiccated Coconut Bun – Thermomix Method

  
There are a few ways of making sweet dough bun, today I’m using Tangzhong method which adapted from Christine’s recipe. And for kneading of the dough I’m using the thermomix method, of course you can use a bread machine (set to dough function) or use a stand mixer to make the dough.

Ingredients of tangzhong (湯種 The amount is enough to make two loafs): 

50g bread flour 

250g water (could be replaced by milk, or 50/50 water and milk) 

Method of making tangzhong: 

1. In a saucepan add flour and water and use a hand whisk and whisk until smooth (no lumps) Cook over medium-low heat, stirring consistently with a wooden spoon.

  
2. The mixture will becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. Remove from heat. 

  
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Leave it to cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey.

  
Ingredients of buns

120g milk 

1 large eggs 

120g tangzhong  

350g bread flour 

60g caster sugar 

1 teaspoon salt 

7g milk powder (optional) 

1 1/2 teaspoon bread softener (optional) 

2 teaspoon instant yeast 

30g butter (cut into small pieces, softened at room temperature)

1 egg beaten for egg wash

Some white sesame seed

Method for making the bun dough
:

1. In the thermomix bowl, put all the ingredients (except the butter) according to the list, put on the measuring cup, mix 2 min / knead

  
2. Add in the butter, 10min / knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

  
3. Put in the measuring cup, and leave to prove till double in size (about 30 mins depending on the weather

  
4. In the meantime prepare the coconut filling.

Ingredients for coconut filling
:

200g (1/2 pkt) ​Frozen Grated Coconut or fresh grated coconut

110g​ good quality Gula Melaka – cut into small pieces (or to taste)

1 pandan leaves

Method for the coconut
:

Heat a non stick wok, put in the Gula Melaka and fry in low heat till melted

  
Add in the coconut and pandan leaves and fry till the coconut has fully absorb the Gula Melaka, taste and make sure it is sweet and damp before turn off the fire and leave to cool

  
Note: if it is not sweet enough add more Gula Melaka, if is too dry add some coconut milk

When the dough has doubled in size

5. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough

  

6. Take 50g dough shape into round and wrap with coconut fillings

7. Put into the baking tray, spray a thin layer of oil on the cling wrap, cover with the cling wrap and let it prove till double in size 

  

8. Pre heat oven to 190°C
9. Apply egg wash then sprinkle, some white sesame seed on top and Bake for 15 mins till golden brown
10. Let cool slightly in the pan then brush with some butter then transfer to cool on the wire rack

Chocolate Chips Hot Cross Bun – Thermomix or Stand Mixer Method

  
This is my first attempt in making a hot cross bun this Good Friday.  Hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, South Africa, India, and Canada.   I added chocolate chip in it as my boys loves to have chocolate chip in it.  Though the shaping is not very nicely done but my boys says is very yummy and he ate 4 in one go!

Dough ingredients:
(A):

1 egg

100g milk

250g  bread flour

30g sugar

1/2 teaspoon salt

3/4 teaspoon bread improver (optional)

1/8 teaspoon mixed spice (or cinnamon powder or cinnamon plus nutmeg powder)

2 teaspoon yeast 
(B)

25g butter 
(C)

50g raisins 

50g chocolate chips
Paste for topping:

30g of plain flour

1/4 teaspoon castor sugar

40g water
Glaze:

1 1/2 tablespoons castor sugar

1 tablespoon water

1 teaspoon gelatin powder
Stand Mixer Method:

1. Add (A) according to the ingredients listed into electric mixer bowl and use a dough hook and knead till form a dough

  
2. Add (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) and knead well. 

 

4. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  
8. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  
11. When the bun are done, brush the glaze on top of the bun and leave to cool

Thermomix method:

1. Add (A) according to the ingredients listed into TM bowl 2 min / knead function 

  
2. Add (B), 10min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) 30 sec/ knead function or till is well mix 

 

4. Put on the measuring cap and leave to proof for 45min or till double in size
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  

7. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  

Dog in a dog

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Ingredients:
Prepare a Basic Sweet Bun Dough
Hot dog
Chocolate chips or olives and cheese for the eyes and nose

Method:
For the body
:
Take about 70g of the basic sweet bun dough (depending on the size of your hotdog), flatten into a rectangle.
Place a hot dog on the dough and roll the dough around the hot dog leaving excess dough on one end to make the head.
Pinch a small tail on the other end of the dog.
Pinch the dough together behind the head to form the neck.
For the ears:
Take about 20g of dough and roll into a rope that is very thin in the center.
Lay the rope over the pinched neck and flatten the ends to make the ears.
For the legs:
Take about 2 pieces of 10g each of dough and roll the into ropes that are thin in the center but have small balls on the ends.
Place these under the dog to make the feet. Repeat steps to make as many dogs as desired.
Place them on a baking tray lined with baking paper
Spray some cooking oil on the dough and loosely cover with cling wrap
put in a warm place to prove for 45 mins (I put in the oven with light turn on)
Bake at 190 degree C for 12 mins or till golden brown in the middle of the oven.
Brush with butter and leave to cool completely
When it is completely cool, you can use cheese, chocolate chips or black beans, olives for eyes and nose.

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Cute Dog Sandwich

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Ingredients:
Prepare a Basic Sweet Bun Dough
Sausage
Lettuce
Chocolate chips for eyes and nose

Method:
Take 70g of the basic sweet bun dough (weight is after the first proving) and shape into round
Flatten to a oval shape
Use a knife and cut out the ears
Repeat steps to make as many dogs as desired. Place them on a baking tray lined with baking paper
Spray some cooking oil on the dough and loosely cover with cling wrap
put in a warm place to prove for 45 mins (I put in the oven with light turn on)
Use chocolate chips to decorate the eyes and nose
Bake at 190 degree C for 12 mins or till golden brown in the middle of the oven.
Brush with butter and leave to cool completely.
Serve with cooked sausage and lettuce

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Watermelon Look-A-Like Raisins Bread🍉🍉🍞🍞

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When I first saw the YouTube video on this bread, I tell myself “Oh, this is sooooo cute! I have to make this! ” even though I never like to eat raisins bread. I was worried that if I put chocolate chip instead of raisins, it will stain the bread when I slice it, so I use currants instead of chocolate chips. You can use any of the sweet dough bun recipe to make this, or you can use my Basic Sweet Dough Bun Recipe which I will be posting on my blog later.

You will need:
400g of Basic Sweet Bun Dough (weight is after the first proving):
160g for the red dough
120g for the white dough
120g for the green dough
40g raisins / currants / chocolate chips

Method:
Take 160g of the dough and add in the red food coloring and knead well, add in the raisins and mix well, roll into a rectangle that fit the rectangle tin
Use a rolling pin and roll out the white dough, brush some fresh milk on the white dough and the pink dough
put the pink dough on it and roll it up, pinch the ends and seal the dough
Repeat the above steps for the green dough.
Lightly spray the baking tin with oil
Put the dough into the baking tin, spray oil over the dough
cover it with cling wrap and let it prove till double in size in a warm place (I put it into the oven with the light turn on)
Preheat oven at 180 degree C
Bake for 20-25 mins till golden brown
Let cool slightly in the pan then transfer to cool on the wire rack
Wait till it is completely cool before slicing it.

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Basic Sweet Bun Dough Recipe🍞🍞🍞

I have been using this sweet dough bun recipe for many many years. It is a very soft dough and yet not sticky, so it is easy to handle and shape into different kind of rolls and buns. You can use your stand mixer or BM to knead the dough. Hope you enjoy this recipe as much as I do.
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Ingredients:
250 ml​ / 230g water/milk
1 egg – beaten
450g​ bread flour
3 tbsp​ milk powder
4 tbsp​ caster sugar
1 ¼ tsp​ bread improver (optional)
¾ tsp​ salt
3 tsp​ instant dry yeast
60g​ butter

Method:
In the thermomix bowl, put all the ingredient (except butter) according to the list, put on the measuring cup, mix 2 min / knead
Add in the butter, 10 min / knead until gluten is fully developed, ie. Elastic, smooth, non-sticky and pull-away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks. (See picture below)
Put on the measuring cup, and leave to prove till double in size. (About 30 mins depending on weather)
Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough.
Shape the dough into your desire shape and or fillings
Put it on the baking tray line with baking paper, lightly spray some cooking oil onto the dough, loosely cover with cling wrap and let it prove till double in size in a warm place (I put it into the oven with the light turn on)
Preheat oven at 180 degree C
Bake for 20-25 mins till golden brown
Let cool slightly in the tray and transfer to cool on the wire rack

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