Curry Bun
I learned this curry bun in Sam's workshop. He called this "no-time dough method". I guess that is because the dough only need one proofing time. I changed the bun fillings by adding some chicken cubes rather than just only potato cubes so that it won't be too boring for me. Of course you could change your curry recipe instead of using the original recipe as I found the taste quite boring. Somehow, I found sambal chili with onion or chili sardines are quite tasty too!
This recipe could make 10 buns, however, I reduce it to half as there are only two of us.
(Original recipe from Sam)
Ingredients for the bun:
300g Bread Flour
10g Milk powder
2 tsp Bread improver
20g Sugar
1 tsp Salt
6g Yeast
1 Egg
120g Water
20g Butter
Some lime leaves and slices chilli for decoration
Method for the bun:
1. Place all the ingredients in the dough mixer except butter. Knead till the side of the bowl is clean.
2. Add in butter and knead till well developed.
3. Remove the dough and divide into 10 x 50g pieces. Roll the dough out and wrap 50g of curry potato filling. Shape and place the dough in a baking cup on a baking pan.
4. Proof the bread till double in bulk, approximately 1 hour.
5. Preheat the oven to 200'C. Brush the surface lightly with egg glaze.
6. Bake at 200'C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a
glossy finish. Decorate wtih lime leaf and sliced chili.
Curry potato filling:
1 tbsp Olive oil
1 medium yellow onion - cut cubes
3 medium potatoes - steam or boiled, peeled & cut cubes
1 tbsp curry powder or more
1 tsp salt
Method for curry potato filling:
1, Heat up frying pan. Add in olive oil and onions. Stir fry till fragrant.
2. Add in potatoes cubes, curry powder and salt (to taste). Stir fry till evenly mixed.
3. Cool the filling before use. Divide the filling into 50g portions.
Braided Hotdog Bun
These are the real soft buns which the recipe from a book. I guess it would be the mashed potato make it so soft. But, I've probloem in shaping the dough nicely. The dough was a bit wet whereas I need to slightly oiled my hand to handle the dough. I think I'll shape it in a simple way next time rather than braiding the dough.
Anyway, the soft buns are really good to eat with some cheddar cheese topping and dried parsley for garnishment. I think this potato dough would be good for making others savory buns too!
- Mix ingredients (A) at low speed using a dough hook mixer follow by the mashed potato. Turn to medium speed continue kneading until it become a smooth dough. Add in the (B) unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. (the dough will slightly wet, I oiled my hand then...) place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 5 portions and round them into small balls. Let them rest for 10 minutes.
- Wrap the hotdog into each doughs and proof for 25 minutes.
- Egg wash the dough and sprinkle some shredder cheddar cheese and dried parsley. Bake at 190'c for 18 minutes until golden brown. Enjoy!
Coconut Bun
I'd like to make this for quite some time but there are just too many recipes to try out and I'm glad this is the time to try. I like to eat coconut bun, it's one of my childhood favorite snack and my mum loves it too! So must give it a try so that I don't need to buy from the bakery shop next time.
I use the milky loaf recipe to make the buns whereas the coconut filling is something new for me and I'm glad I've got the taste and flavour with the guidance of my mother-in-law. I'm using her bread machine to do the kneading this time, the dough need to have extra kneading until it's smooth and elastic. I don't have raw sugar so I used caster sugar. I believe using raw sugar the flavour would be much better. Overall, I'm very happy with the result. The bread soft and the filling very tasty. Yummy!
- For the dough. Place all the ingredients in the bread machine except butter. Knead until everything combine about 10 minutes. Add in the butter continue the kneading process until it become smooth and elastic. I used 30 minutes for the kneading process. Shape it into a smooth round dough, cover with cling film and let it rest for 60 minutes.
- While waiting for the dough. Heat the oil in a wok at low heat, add in raw sugar or caster sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Let it cool down on a plate before use.
- Divide the dough into 12 equal pieces of doughs and roll to form 'ball' shapes. Then, cover with cling film let it rest for 15 minutes.
- Flatten each dough and wrap in the coconut filling and shape it into smooth round shape then place on a baking tray for 60 minute proofing.
- Brush some milk on each doughs and sprinkle some shredded coconut. Bake approximately 18 minutes at 180'C preheated oven until nice and light golden brown.
Coffee Bun
Some say "roti boy" some say "mexican bun", whatever it is, I must say it's delicious! I think everyone will hardly resist the coffee smell when it's about to come out from the oven. For me, it is.
The buns are super soft and I didn't feel I've eaten two of it in a short time. I hardly tell the difference of the commercial one with these buns. Yes, we can get this kind of bun easily everywhere but I just feel good to make it myself and it's as good as the commercial one! Try it out!
(Recipe for 10 little buns)
- For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
- For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
- For the dough, knead all the ingredients together except butter. When the dough become a smooth dough add in butter and continue the the kneading process until the dough become smooth and elastic but not sticky. I used a standing kneading mixer to knead for approximately 30 minutes at speed 2.
- Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.
- Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)
- Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
- Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200'C preheated oven.
Enjoy!
Chocolate Marble Bread
I'd this recipe from some of the blogger and also from the book of some brilliant auther. At first, it looks like a bit complicated but after a trial, I think I would do it again as it's not that complicated as I imagine and it taste really good! I think children definitely will like this bread as the cocoa flavour and chocolate chips really boost up my appetite in the morning.
The edges of the bread a bit chewy whereas the crumbs are supper soft. I toasted the last two slices on the 3rd day, that is another special texture which is incredibly crispy and cholatey.
(A) 1 piece of cheddar cheese kraft
70g fresh milk
20g bread flour
(B) 260g bread flour
40g sugar
1/4 tsp salt
4g yeast
130g water
(C) 20g butter
(D) 25g chocolate chips
2 tbsp cocoa powder
2 tbsp water
Method:
- Melt the cheese kraft with the milk in a pan at low heat. When the cheese completely melted, add in the flour and keep stirring until it become a dough. Let the dough cool down on a plate and cling wrap it then tuck it into the fridge for about one hour.
- Knead the ingredient (B) with the cheese mixture (1) until a smooth dough then add in the butter. Continue the kneading process till a smooth and elastic dough.
- Weigh 200g of out of the dough for the plain dough and the rest for cocoa dough.
- Mix the chocolate chips into the 200g plain dough and shape it into a smooth dough. For the cocoa dough, mix the cocoa powder the water until it foam a small cocoa dough. Knead the cocoa dough with the rest of the dough until the whole dough become chocolate dough. Shape it into a smooth dough. Let the doughs proof for 80 minutes.
- Roll out the cocoa dough into 20cm square in shape and 16cm for the plain dough. Place the plain dough on top of the cocoa dough. Roll it up and place it into the bread tin. Let it proof for about 60 minutes till the dough fill up to 90% of the bread tin.
- Lid on the bread tin and bake at the 190'C preheated oven for 30 - 35 minutes.
