Chocolate Chip Bun - 65C Bread (汤种面包)

INGREDIENTS: (yield 15 buns)

350g bread flour
10g milk powder
1.5tbs cocoa powder
70g sugar
1/4tsp salt
7g instant dry yeast
1 egg(60g), lightly beaten
120g tang zhong 汤种 (see below)
125ml fresh milk
30g unsalted butter, soften

Chocolate chips


INSTRUCTIONS:

1) Pour all wet ingredients except butter into mixing bowl. Followed by dry ingredients.
2) Mix all ingredients well using low speed. Increase speed when ingredients are well mixed and dough is formed.
3) Continue to knead the dough until dough start to look glossy. Add in butter and knead in butter using low speed. Gradually increase speed to knead in the butter.
4) When dough is ready, should form a thin membrane when stretch out, transfer dough into an oiled bowl. Set it aside for proofing for about 45 minutes to an hour or until the dough has doubled in size.
5) Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.
6) Transfer dough out and punch the risen dough with your fist to deflate it. Weigh out 50g dough and roll it into a ball. Place it aside to rest for about 10 mins.
7) Pick up one portion of the shaped dough, roll it out into a rectangle, scatter some chocolate chips on the dough and fold 1/3 of the top part down and follow by 1/3 of the bottom up.
8) Roll up the dough from the open end and be sure to pinch the ends well to seal up the bun. Place on baking tray.
9) Repeat with the remaining buns and set aside for 2nd round of proofing of another 45 minutes to an hour or until the dough double its size.
10) Bake bread in preheated 180C oven 15 - 20 minutes.
11) Remove buns IMMEDIATELY from the pan and leave to cool.


Making of Tang Zhong 汤种

25g bread flour
125g water (could be replaced by milk, juice or 50/50 water and milk)

Add water slowly to flour and mix well in a pot/pan. Use low heat and cook the mixture till it cuddles/thicken up. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto the surface to prevent it from drying up. Cool it completely before use.


NOTES:-

1) I am using a Kenwood Stand Mixer to help me knead the dough. If you do not have a mixer, freak not. Can refer to the original link for step by step instructions on how to prepare the dough by hand.

[adapted recipe from Cuisine Paradise]

Mushroom Bruschetta

INGREDIENTS:-

Mushrooms of your choice (my preference would be Swiss brown or portabella mushrooms)
Mix shredded cheese (cheddar and mozzarella)
Baguette

Butter
A dash of salt
A dash of pepper
A dash of Italian seasoning
Truffle Oil (optional)


INSTURCTIONS:-

1) Slice mushroom into bite size and set aside.
2) Melt butter in a pan. Add in mushroom when butter is melted and heated up. Give mushroom a quick stir and let it simmer for 1 - 2 mins.
3) Add in salt, pepper and Italian seasoning. Simmer mushroom again till all the juice dries up. Lastly add in a dash of truffle oil.
4) Slice baguette and top it with mushrooms. Sprinkle cheese on top and bake in oven at 230C till cheese melt and browned. Serve hot.

Mango Strawberry Bruschetta

Ingredients (Serves 4):-

Bread of your choice, sliced

6 tbsp light brown sugar
1 tsp grated lemon zest
2 tsp lemon juice

1 cup sliced or diced strawberries
1 cup diced mango


Method:-

1) Heat skillet over high heat. Add sugar, lemon zest and lemon juice. Stir constantly and cook ingredients until sugar melts and and mixture begins to bubble. Approximate time, 30 seconds to 1 minute.
2) Add strawberries and still until juice begins to exude and berries are heated through, roughly about 30 seconds to 1 minute.
3) Add mango, give it a quick stir and remove from heat.
4) To serve, toast sliced bread and top with berries and mango. Garnish with mint if desire.


Note:-

1) You can spread mascarpone cheese for the extra flavour.
2) Topping can be served warm or chilled. Personally, I prefer the toppings to be chilled.
3) Topping can be kept covered and refrigerated for up to 2 days or frozed for up to 1 month. To rehead, microwave on High for about 1 minute (defrost first, if necessary).


[recipe from Food & Travel Magazine December 2008 issue]

Cinnamon Rolls

Ingredients:-

Dough
180ml milk
65g butter, soften
450g plain flour
10g instant yeast
60g sugar
1/2 tsp salt
90ml water
20g cornstarch

Filling
85g brown sugar
8g ground cinnamon
125g butter, soften

Glaze
1 tsp corn syrup
1/2 tsp vanilla extract
1 cup icing sugar, sifed
2 tbsp milk


Method:-

1) Heat milk till bubbles, remove from heat. Mix in butter and stir till melted. Let it cool till lukewarm.
2) Meanwhile, combine 300g flour, yeast, sugar, salt and mix well in a large bowl. Add water, cornstarch and lukewarm milk mixture to and beat well.
3) Add the remaining flour slowly, stiring well after each addition.
4) When mixture just become dough, transfered out onto a floured surface and knead till smooth (about 5 mintues).
5) Cover the dough with a damp cloth and let it rest for 10 mintues.
6) Meanwhile, mix together filling ingredients.
7) Roll dough into 12" x 9" rectangle, spread dough with filling cream.
8) Roll up dough and punch at seam to seal.
9) Cut into 12 equal pieces and place cut side up in 2 lightly greased pans. Cover and let it rise till doubled (about 30 mintues).
10) Baked in preheated oven at 190C for 20 mins or till browned.
11) Combined all the ingredients for glaze in a small bowl. Mix well till smooth. Drizzle on top of the rolls.