Thursday, 26 March 2015

Tang Zhong Method Fruit Bread

The bread doesn't do justice to the existence of strawberries!
I have read and heard about 'Tang Zhong' method bread and bun quite some time ago and how it magically turn the bread soft and fluffy and recently learnt about the 5C method but have not tried any of these method yet. I'm just too lazy to try earlier and I worry that if I failed to prepare the 'tangzhong' the whole bread will be ruined. Since there are so many good comments about it I think I shall give it a try this time. I've followed the recipe from TheWonderMummy and I've read from many websites and blog on how to prepare the 'tangzhong' before this, so that I can do it correctly. But if you never try, you can never get the hang of it, so you must try it yourself. I am using an induction cooker and a stainless steel saucepan and cook it under medium-low heat but within a few seconds or nearly a minute the 'Tangzhong' paste is form. I immediately stop the cooking by removing the saucepan and give it a stir to combine the half liquid and half paste form (as though the way we make glue in the olden days - it does smell like glue-starchy!). I then transfer it to a bowl, cover it with a cling wrap and let it cool down to room temperature. When it's cool down, I find that the moisture that trap in it makes it more runny compared to when it's cook earlier (yay succesful otherwise I'll have to redo). Ladies and gentlemen, I have to assure you that the Tangzhong method bread is really worth the effort and try, as it yields a really soft texture (even the skin) if compared to the normal bread.  I will surely use the Tangzhong method and never look back although it took a step more.

Tang Zhong Method Fruit Bread
Yield: One 750gm loaf

Tang Zhong paste (good for 1 loaf without leftover)
50ml water
10gm bread flour

  1. Whisk/stir the water and flour till it is well combined without any lumps
  2. Stir the mixture constantly over medium low heat for about 2-3 minutes until the mixture thickens up and leaves behind traces of 'line' (I guess this statement only true for the gas stove cooker, if you are using induction cooker and stainless steel saucepan, I suggest to use low heat to avoid overburn due to the fast distribution of heat)
  3. Remove immediately from the heat, transfer to a bowl and cover with cling wrap with it touching the surface. Let it cool down completely while you prepare the rest of the ingredients of the bread.
Note: The ratio of bread flour to water is 1: 5, so if you want to make more for keeping or for large quantities just follow the ratio. You may keep it in the fridge without removing the cling wrap. Discard it when you found that it turns greyish colour. 

Tang Zhong bread loaf
250gm bread flour
3 tbsp sugar
3 tbsp milk powder
1 tsp salt
1 tsp instant yeast
1 egg lightly beaten
100 ml water (I've used blended strawberries and milk)
20 gm butter
1 batch of Tangzhong

  1. Place the Tangzhong, water/milk, egg into the bread tin. (I omitted water and replace with crushed fresh strawberries with milk).
  2. Add in the flour, and then place the sugar, salt, butter and milk powder in each corners of the bread tin.
  3. Lastly, make a well in the middle of the bread tin and place the instant yeast in it.
  4. Select white loaf function if you are making white bread or according to what are making (I am using fruit/vege function, 750gm, light crust)
  5. When you hear the second 'beep' (Joyoung bm), add in your preferred fruits/nuts. In my case I've added cranberries, raisins, sunflower seeds and pumpkin seeds
Happy baking!
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Thursday, 19 March 2015

Mini/Bite Size Wholemeal Parmesan Cheese Bun

I always store baking and cooking stuff in case I need them and will comes in handy. However I always have to throw all the the rotten stuff because I've forgotten what I've bought previosly. Lately,when I throw the mozarella and cream cheese and I've found that the Parmesan cheese is going to expire soon. In order not to waste it, I've googled for a good recipe. I saw this bite size Parmesan cheese bun from a few blogs and I've decided to give it a try by using my bread machine. The first blog that I came accross is from Sze Min's blog and the second is from yukiecody and from a few others too. I've made some changes to the recipe as I don't have enough bread flour and substituted with wholemeal flour and added more Parmesan cheese as compared to theirs. (The actual recipe is by Carol Hu, a popular Taiwanese baker/author.)

Mini/Bite Size Wholemeal Parmesan Cheese Bun
Yield: 23 mini buns
Wet Ingredients
80gm milk
1 beaten egg

Dry Ingredients
200gm bread flour (I've used 142gm hi-protein bread flour and 58gm unbleached whole meal flour)
1/3 tsp yeast
30gm sugar
2 tbsp shredded Parmesan cheese  (I've use 4tbsp finely chopped Parmesan cheese)
To be added later
30gm cold butter (cube)
1/8 tsp salt
  1. Add all the wet ingredients into the bread machine (bm), followed by the dry ingredients and make a hole in the center to contain the yeast.
  2. Choose 'Dough' function on the bread machine and press 'Start'
  3. After 25 mins (I'm using Joyoung bm), the bm will stop and you may add in the butter and the salt.
  4. Choose 'Proofing' function and let it knead and proof for 1 1/2 hrs (1st proofing). During kneading period, you'll find that the dough is quite oily and sticky at this time but fret not.
  5. Take out the dough after that and gently punch the dough to release the air in it. Shape it round and cover with cling wrap and proof for 15 mins
  6. Roll out with 1 cm thickness and cut into 2cm x 2cm small squares, place them apart and proof for another 50-60 mins. (I just shape it round and let it proof)
  7. Egg or milk wash the surface. (I use egg wash method)
  8. Bake in a pre heated oven at 180 degree C for 12-15mins
Happy Trying !!

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QJ 1st Birthday vs 2nd Birthday

Hi all,

Last year has been a busy year for me. With QJ growing up and coping between my personal life, career and dream made my life packed. Juggling between career, dreams, interest and baby equals to hectic yet interesting life. Life has never been easy and full of learning curve, at that moment I'm learning to be a good wife then a preggy and now a mother.

I've always wanted to post up his 1st birthday celebrations which I've drafted last year's January so that it will be recorded but due to my packed schedule I've never made it till today. We've celebrated QJ 1st birthday last year and in a blink his 2nd birthday passed too. Both his 1st and 2nd birthday are quite successful at least in a way which satisfy me.

For his 1st birthday I've made him a two tier birthday cake, cupcakes, elephant and elephant sugar cookies all according to the blue-greyish elephant theme. While this year we held a Pororo theme birthday for him. I've bake him a Pororo & friends cake. It's easier for me this year as I just bake his cake and the rest of the cupcakes and dessert were bought. I guessed he enjoyed both his birthdays very much as he got to ate sweet things, play with his peers and received many gifts. However we did not manage to take as many photos as compared to last year as he cannot stand still and always on the move now.

QJ Cheeky Faces
QJ and his 'auto' members
Daddy, mummy and QJ
Daddy, mummy and QJ
QJ 2nd birthday
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