Hot Cross Buns

I made this for Good Friday sometime back, and have meant to post this up much earlier, but my laziness got the better of me - Hot cross buns have long been a symbol of Good Friday. Each bun has an icing cross on top to signify the crucifixion. In England, they were once sold by street vendors who advertised their wares with cries of "Hot Cross Buns! "Hot Cross Buns!". Their street cries eventually became the nursery rhyme as we know it today.

Hot Cross Buns!

Hot Cross Buns!

One a penny, two a penny,

Hot Cross Buns.

Hot Cross Buns!

Hot Cross Buns!
If you have no daughters,
Give them to your sons.

This nursery rhyme is actually quite addictive..while posting this, I can't seem to get the tune out of my head.

These hot cross buns offer an irresistible mix of sweet, spicy and fruity flavours. My only grouse was the glaze, which looked and felt a little plasticky to me. This recipe is from Donna Hay's Modern Classics 2.

Yakult Blackcurrant Buns

Little Missy's Yakult reached its expiry date today.  For those who are unaware, Yakult is a Japanese cultured milk drink, sort of like a yoghurt drink.  Since my biggest pet peeve is having to throw away food, I decided on some experimental baking.  The first idea that came to me was to replace the milk in my usual bun recipe with the Yakult.  And to jazz up the buns, I added some dried blackcurrants.

By the way, don't worry about having to use expired milk in baking.  As long as the milk is stored properly, you should be able to continue using it for about a week past its expiration date.  But when in doubt, do apply the sniff test.

The result ? The Yakult works just as well.  So here you go, my Yakult Blackcurrant Buns.

  

Cinnamon Rolls

I'm not sure why, but the warm perfume of cinnamon sugar rolls makes me want to crawl under my blanket and eat the entire batch all by myself :).  Greed, I know.  But hey, it's cinnamon sugar.  I can't think of any better pairing.  These two are definitely a match made in heaven.

And as you would have expect, my cinnamon rolls are also chock-full of raisins, another favourite in our household.  Drizzled with sugar glaze, these gooey, swirly cinnamon rolls are absolutely decadent, irresistible and addictive.  Don't ask me how many rolls I ate.  Hint: I think I already put on 1 kg eating these this morning.  But there's no stopping me now, I am already planning my next batch, for which I am going to add a hint of cinnamon powder to the bread dough, and swap half the raisins for pecans.

Walnut Bread

Hello everyone, today's speciality in my bread basket is the walnut bread.  I have been wanting to bake some nutty bread for awhile now, and while thumbing through my cookbooks earlier this evening, the image of this walnut bread in Bread Magic by Alan Ooi sold me.

This bread is studded with juicy sultanas and has a generous amount of walnuts for that nice nutty crunch.  By the way, if you are nuts about health, the walnut is the healthiest of all nuts.  It is the source of healthy omega-3 essential fatty acids, which have been found to protect the heart, promote better cognitive function, and provide anti-inflammatory benefits for asthma, rheumatoid arthritis, eczema and psoriasis.  Trust me, I didn't make any of this up, read more about it here.

So here you go, my healthy-for-the heart walnut bread.

Classic French Baguette

I recently attended a bread baking course conducted by French chef, Nathalie Arbefeuille of Nathalie's Gourmet Studio.  Besides picking up some recipes for various French breads as well as baking techniques, I noted that the French are fiercely passionate and proud of their bread (or rather, food in general).  With such passion, its no wonder that French cuisine has always been considered as one of the best in the world.

When I first started learning how to bake bread a year ago, one of my goals was to be able to bake amongst others, the classic French baguette.  To this end, I decided to put into practice the baguette recipe that I had picked up during the baking class.  I religiously applied the same precision that Chef Nathalie had demonstrated, from the correct temperature of the water/dough to the correct angle for the slashing of the baguette, all of which are crucial to allow proper proofing of the bread.

So, here you go.  My first attempt on the classic French baguette.  I am glad to report that the resulting baguette looked and tasted the same as the ones which we made during the class.  Rustic looking with a crispy crust and slightly chewy insides.

And the best way to enjoy your baguette ?  With French butter (President) and French cheese of course, although the closest French cheese I have in my fridge is the Laughing Cow cheese spread (pictured below) :).  But really, the baguette is amazingly versatile, and you can have it anyway you like.  For dinner, we used it to soak up our goulash, and it was so yummy.

P/S: I will not provide the recipe for this baguette here as it may not be very appropriate to do so.  However, do e-mail me if you would like the recipe.

Tuna Mayo Buns

You know how when you are midway baking something and you have this wild idea that involves changing the form and design of the baked product and you imagine that your interpretation will come out so successful, that it will shoot your blog to stardom ? Well, that happens quite often to me. The wild idea bit, I mean.  The thing that was to shoot me to stardom ? Well, it sure didn’t happen here.

I had originally intended to make a simple round bun for Little Missy’s weekday breakfast.  Somehow, when the dough was proofing, wild ideas emerged, and I decided to add some fun into her lunchbox.  I knew exactly how I wanted the bun to look like, but sadly (as always), it fell short.  The resulting bun turned out looking like a cross between a hedgehog and some pre-historic creature which has yet to find its modern form.  By the way, it was supposed to come out looking like a fish.

Taste-wise, this is merely a simple sweet bun with tuna mayo filling.  It was the shape of the bun that I had wanted to glorified, which unfortunately ended up looking horrified.

Nevertheless, Little Missy was happy to see and eat this.  Experimental baking is great when your key audience is only two years old, and you can basically cheat your way out :P.

Cranberry Buns

Cranberry is one of the most health-giving fruit.  Recent scientific research shows that cranberries contain significant amounts of antioxidants that may help protect against heart disease, cancer and other diseases.  Cranberry juice is also the common remedy to prevent the adhesion of certain of bacteria, including E. coli, associated with urinary tract infections.

For this purpose, I always like to incorporate cranberries into Little Missy's diet, and when Little KL, super-hyper almost 2 year old daughter of a good friend came visiting, I made this buns specially for her.

Life Is Too Short To Eat Bad Croissants

Life is too short to eat bad croissants.  I say this because I recently tasted the most icky croissant ever.  With this in mind, I started to think that perhaps it is time to up my (limited) skills to produce better quality (or at the very least, more edible) croissants.

This croissant recipe is adapted from The Bread Bible by Rose Levy Beranbaum.  I love love love this book and rank it on par with Peter Reinhart's The Bread Baker's Apprentice.  Everytime I attempt something by Rose Levy Beranbaum, I am almost certain that the outcome will be at least pleasant.  Her clear step-by-step directions and explanations are commendable.  This book is definitely a baker's holy grail (well, at least, mine).

I have digressed again.  On with the croissants.

This is my first attempt with the croissant.  Overall, I’m satisfied with the result and very happy that I've attempted them. I’ve tasted croissants far worse than mine, for instance, the store-bought ones as I have mentioned above.  But really, mine's not that bad. Ugly but great tasting - That's acceptable in my books.  To a certain extent.  But I'm determined to keep trying.  So, keep on reading and one day, I'll surprise you with a great looking croissant. In conclusion, perhaps I should rephrase my opener.  Life is too short to eat bad tasting croissants.  Ugly's an exception, for now.

Homemade Burgers, The Sequel

It just entered my mind that I did not post the recipe for the burger buns in my earlier Homemade Burgers post.  So here it is, Homemade Burgers, The Sequel.

Some may say that homemade burger buns sound so ostentatious and showy, but trust me, they are so easy to accomplish.  Easy peasy lemon squeezy, if I may say so.  Plus it beats any store bought buns, and a great homemade burger sure deserves an equally great burger bun.

Mexican Bun

Have you ever wondered why the Mexican bun is named as such ?  When the Mexican bun craze first started, I remembered checking with some Mexican friends whether there is indeed such a delicacy.  Needless to say, they had no clue.  Mexican or no Mexican, this bun is great tasting, and if I have to choose a bun, this could potentially be it.

Pizza

I just finished reading The Bread Baker's Apprentice by Peter Reinhart from cover to cover.  When I first got the book, I did approach it with some apprehension as it looked way too professional and intimidating for an amateur like me.  But after reading it, I think this book is perfect for dummies novice bakers such as yours truly.  I especially love the fact that the author has dedicated the first 101 pages of the book to discuss about the bread, and also to explain the function of each ingredients. I feel so much more confident now.

Raisin Wheel

I think I am in trouble.  I seem to be keeping a baker's hours.  Since last week, I have been waking up in the wee hours of the morning, contemplating to bake something.  Yikes.

Two nights ago was no different. I woke up at 2 am, and since I was wide awake, I decided to give this recipe from Magic Bread by Alex Goh, a headstart, as it requires a gelatinized dough and an overnight sponge dough.  The gelatinized dough needs to be made ahead and refridgerated for at least 12 hours, and the overnight sponge dough needs an overnight proofing, before usage.  Both these dough are supposed to produce softer bread.

Mediterranean (Wannabe) Cheese Bread

When I came across this Mediterranean Cheese Bread recipe in the Baking Code by Alex Goh, with due respect, I didn't think it was very mediterranean at all.  But being a fan of all things tomato, I liked the idea of incorporating tomato paste into the bread dough, so I decided to try it.

Ham & Cheese Bun

I made these for breakfast today, but didn't have the chance to sample it.  It disappeared by the time I came back from the shops.

The rat culprit ? My brother :P.  But I am flattered that he ate 4 out of 7, as he is one hell of a food critic.  This must be darn good.  I will definitely make them again soon. 


You will need:

Dough
140 ml fresh milk
200 g bread flour
2 tbsp sugar
1/2 tsp salt
1 tsp instant yeast
35 g butter, softened

Filling
4 ham slices
Adequate cheddar cheese, grated
Mayonnaise

Preparation:

Put all the ingredients (except for the butter) in the pan of the bread machine according to the manufacturer's instructions.  Select the dough function.  Add the butter after about 5 minutes. 

If you do not have a bread machine, do not despair, you can also knead the dough by hand.  To do so, simply put the flour and yeast in a bowl. Stir to combine.  Add the sugar and salt, and stir again.  Make a well in the centre of the flour. Pour milk into the well, and mix to make a soft, moist dough.

Place the dough onto a clean, lightly floured surface and, with lightly floured hands, knead for 5 - 10 minutes, until it is smooth and elastic.  Add the butter into the dough, and continue to knead for another 10 - 15 minutes until the dough is no longer sticking to the surface and your hands.

Place the dough into a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about 1 hour, until the dough has doubled in size.
When the dough program has finished (if using machine) or the dough has risen, take the dough out of the machine / bowl.  Place it onto a clean floured surface and punch down. Shape into round, and let rest for 10 minutes.

On a lightly floured surface, roll the dough out into a long rectangular, and arrange the ham slices on top.  From the long side of the rectangular, roll the dough up in swiss roll style.  Cut the rolled-up dough into 7 equal portions, and place them cut side up on a lined 20 cm round baking tin.  Cover and leave aside to proof for another 30 - 45 minutes. 

Preheat the oven to 180 deg Celsius about 15 minutes prior to baking.  Glaze buns with egg wash if you wish.  Scatter cheddar cheese all over, and top with mayonnaise.  Bake for 15 - 20 minutes or until the buns are golden brown.

P/S:  Regarding the mayonnaise, I will be a bit bossy here and insist that you use the Japanese brand, Kewpie.  It's the best mayonnaise I have tasted so far.

Hokkaido Loaf

I first came across this recipe here.  Since then, I have read raving reviews about this recipe from various blogsites that I had to try it for myself. 

The result ? The addition of the whipping cream really did wonders to the texture of the bread.  The resulting loaf was so soft and fluffy.. almost cloud-like :). For a homemade bread with no addictive or improver, this is definitely as good as it gets.  However, there appear to be another method which promises a much softer and fluffier loaf, which is the water roux method.  That would be my next project.  Meanwhile, I am happy with this straight dough method.

Finally, A Square

Remember my earlier post about my almost square Pullman loaf ?  It bugged me so much that I jumped at the earliest opportunity to attempt it again when my mom asked for a breakfast loaf.  I am pleased to report that the outcome is no less than a perfect square :)

Almost A Square

I have never thought of myself as a bread baker as the idea of playing with a live ingredient (i.e. for those who don’t know, the yeast is a living organism) is just too profound for an amateur baker like me.

However, the simple act of combining 5 or 6 basic ingredients such as flour, yeast, sugar, salt, milk/water and butter to churn out a simple honest loaf is so satisfying that I saw myself experimenting over and over again until I was able to produce the fluffiest and softest bread.  If you have never baked breads before, you don't know what you are missing.  Try it today, don't despair nor be put off by my earlier remarks about the living organism - I guarantee you that the outcome is so rewarding and addictive.  Also, nothing is more delightful than the aroma of home baked bread wafting through your corridors.

Raisin & Cranberry Buns

When I tell people that I now bake my own bread, more often than not, the first question I get is "Do you put raisins in them ?".  I guess everyone just love raisins.  Well, I certainly do, and so does my family.

In addition to raisins, one can also incorporate other dried fruits into the buns, such as cranberries, apricots, figs etc. Try it, mix and match, the possibilities are endless.




Dough
140 ml fresh milk
200 g bread flour
2 tbsp sugar
1 tsp instant yeast
1/2 tsp salt
30 g butter

Dried fruits
50 g raisins
50 g cranberries
2 tbsp hot water

Egg Wash
1 egg yolk
2 tbsp milk

Preparation:
Soak dried fruits in the hot water for at least 30 minutes to plump them up.  Drain well and set aside.

Put all the ingredients (except for the butter and the dried fruits) in the pan of the bread machine according to the manufacturer's instructions.  Select the dough function.  Add the butter after about 5 minutes.  Add the dried fruits to the dough when you hear the raisin beep, otherwise you can add it about 5 minutes before the end of the kneading cycle.

If you do not have a bread machine, do not despair, you can also knead the dough by hand.  To do so, simply put the flour and yeast in a bowl. Stir to combine.  Add the sugar and salt, and stir again.  Make a well in the centre of the flour. Pour milk into the well, and mix to make a soft, moist dough.

Place the dough onto a clean, lightly floured surface and, with lightly floured hands, knead for 5 - 10 minutes, until it is smooth and elastic.  Add the butter into the dough, and continue to knead for another 5 - 10 minutes.  Incorporate the dried fruits into the dough, and continue to knead again for another 5 minutes until the dough is no longer sticking to the surface and your hands.

Place the dough into a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.

When the dough program has finished (if using machine) or the dough has risen, take the dough out of the machine / bowl.  Place it onto a clean floured surface and punch down. Divide the dough into approx 55 - 60 g each, you will get 7 portions.  Shape into rounds, and arrange them on a lined 20 cm round baking tin.  Cover and leave aside to proof for another 30 - 45 minutes.

Preheat the oven to 180 deg Celsius about 15 minutes prior to baking.  Glaze buns with egg wash if you wish.  Bake for 15 - 20 minutes or until the buns are golden brown.

Sausage, Tomato & Cheese Bread

The sausage-tomato-cheese combo is one of my favourites, and it has also rubbed off on my daughter. As such, when I came across this recipe, I immediately knew that both of us would love to have this for brekkie or as a light lunch.