Bread Fever

Hi, are you in a good mood? I am!! And I'm counting down for this weekend's meet up with my dear friend..:) You know who you are...lol! Well well...when you are counting down and waiting for the day to come, it seems to come so slow, but when the days come...it'll be over very fast..;p
That's what they say..happy moments don't last..;p
While counting down my days, I'm trying to make myself busy. That I feel the days past faster..haha! And so I did bake alot this week..lol!
Last weekend I got myself some new books and one of them is 麵包教室 (5'C冰穜的美味). I didn't know that this book is written in mandarine, and I took quite along time reading and understanding it...haha! It's a good book anyway.
Without any hesitation, I try it out as soon as I finish reading. Here's all the bread from the book!

Since I've made quite alot of the starter dough, so here comes all kinds of bread I baked in 1 night! We had a bread feast the next morning...lol!

1st, the chicken floss buns, then red beans buns and lastly a coconut loaf!! All with the same starter dough I prepared...:)

Here's th recipe translated for easy reference...

Recipe for the starter dough:

500g bread flour

325g water

2g instant dry yeast

~ Mix everything in a mixer until a dough form.
~ Then place in an airtight container and let rise for 1 hour. Then transfer the dough into the fridge and chill at 5'C for 20-24 hours.

Recipe for Red Beans & Chicken Floss Buns:

315g bread flour

120g sugar

6g salt

75g eggs (without shells)

18g yeast

105g water

25g honey ( I used golden syrup)

60g butter

400g starter dough

Fillings:

Red bean paste

Chicken floss

Method:

~ Mix all ingredients together until an elastic dough form. Let proof for 80 minutes.

~ Separate dough into 90g each and round up. Let proof for another 20 minutes.

~ Wrap in red bean paste and chicken floss into each and let proof double in size (about 30 minutes)

~ Egg wash each buns and bake at 180'C for 12-15 minutes.

~ For the chicken floss buns, rub some butter on the buns while they were still hot and sprinkle some chicken floss on top.

Texture was super duper soft!! They were still soft the next day...:) Well since I still have some starter dough left, I baked another recipe from the book, a coconut loaf. The loaf was great, soft with milky coconut fillings..YUM!!

Opps..the top alittle burn..haha! That have to do with my uneven heat oven...;p

Now, the recipe....

206g bread flour

100g fine sugar

5g salt

15g instant yeast

1 egg

75g fresh milk

50g butter

390g starter dough

**Coconut paste

Method for the bread dough:

~ Mix everything together until an elastic dough form. Let proof for 80 minutes.

~ Cut dough into 225g each (altogether 4), round up and rest for 20 minutes.

~ Flatten each dough and roll up like a swiss roll. and rest for another 20 minutes.

~ Flatten each dough again and spread the coconut fillings. Roll up like a swiss roll and place in a prepared loaf tin (I used 2 tins - 9"x4.5"x4.5"). (2 rolls in a tin)

~ Let rise till almost 90% full of the tin then spread some remaining coconut fillings on top of each loaf.

~ Bake at 160-180'C for 35-40 minutes.

~ Remove bread from tin once ready.

Recipe for the coconut fillings:

4 eggs

180g sugar

40g milk powder

100g butter (melted)

400g grated fresh coconut

~ Mix well all ingredients before adding the grated fresh coconut. (Make sure the milk powder are totally well mix.

~ Then add in grated fresh coconut and mix well, and its ready to use.

Super soft inside with crispy top...super delicious! I'll try to bake all the recipes from this book and that means we'll have lots of bread from now on..haha! It's abit time comsuming but it worth the wait..:) Maybe you can try to have alook at this book at your nearest book store, you may like it too.

Cheers!