Cheese Soft Rolls January 18, 2009

I get this recipe from Business Times a few months back. I did change some of the recipe. Overlook that the water need 320g instead of ml. No wonder my dough is so sticky and have to add a lot of flour.

 

Ingredients :-

500g bread flour

10g sugar

10g salt

18g yeast

320g water (use 220g water & tang zhong)

20g butter (use 40g)

2 eggs (one for brushing onto the rolls)

Emmental, chedder or parmesan cheese to taste

 

Method :-

• Put all ingredients except the butter in the pan of the bread maker machine.
• Select to “Dough” function. After 5 mins, add in the butter and let it kneading for another 15 mins.
• Kneading another round for 20 min.
• Remove the dough from the bread pan and transfer to a mixing bowl and cover with cling warp. Let it rise till double for about 80 min.
• Remove the dough and give a few light kneading on a lightly floured work surface.
• Press out the trapped air as you knead.
• Divide into 10 equal portions and shape into balls. Cover with cling wrap and let the dough rest for 15 min.
• Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place.
• Place doughs seams side down on a baking tray. Loosely cover with a damp cloth or cling wrap and let the dough proof for 45 min.
• Bursh each dough with egg wash.
• Sprinkle the cheese on top.
• Bake at 180 deg C for 15 min. Cool for 15-20 min on the wire rack.

Mini Chocolate Marylands January 18, 2009

 

Ingredients :

125g butter, at room temperature

90g caster sugar

1 egg

1 egg yolk

1 tsp vanilla essence

175g self-raising flour

90g milk

90g chocolate chips

 

Method

• Preheat the oven to 180 deg C. Grease 2 baking trays.
• In a large bowl, beat together the butter and sugar until pale and creamy. Add the egg, egg yolk, vanilla essence, flour, milk and half the chocolate chips and stir well until thoroughly combined.
• Using 2 teaspoons, place small mounds of the mixture on the baking sheets, spcaing them slightly apart to allow room for spreading.
• Press the remaining chocolate chips on to the mounds of cookie dough and press down gently.
• Bake for 10-15 mins until pale golden. Leave the cookies on the baking sheet for 2 mins to firm up, then transfer to a wire rack to cool completely.

 

I have reduced the sugar to 70g. After I have put in chocolate chips in the dough, I forget to add milk. Instead of 90g of milk, I add 90ml milk. Not wonder my dough is so liquid and my cookies are not mini…….

Garlic Bread January 11, 2009

Thanks to CY for giving me the recipe to have soft garlic bread. Indeed the garlic bread is soft and nice to eat. It really proof till very big. I put all the 10 bread in a tray.

 

 

Ingredients :

200ml milk

75g sugar

1-1/4 tsp salt (use 1/2 tsp)

1 egg

80g tang zhong (3 tbsp full)

480g bread flour

100g plain flour

2 tsp yeast

75g butter

 

As for the method, I use the previous method for my 1st time garlic bread.

To make tang zhong, use 40g bread flour and 200ml water under low fire and keep on stirring till like glue. It can be used for 2 times. I use 25g bread flour and 125ml water. Just remember that always 1/5 braed flour of the water.

Melting Moments January 11, 2009

 

Ingredients :

225g softened unsalted butter

50g icing sugar

1/2 tsp vanilla essence

225g plain flour

3 tbsp cornflour

 

For the filling : -

50g unsalted butter

125g  icing sugar

2 tsp vanilla essence

3 tbsp fruit jam, any flavour

 

Method :

• Pre-heat the oven to 175 deg C.
• Beat the butter, icing sugar & vanilla essence together until light and fluffy.
• Sift the flour and cornflour and stir into the creamed mixture.
• Using a 1 cm fluted nozzle and piping bag, pipe the mixture into 2-1/2 cm rosettes 4 cm apart on a non-stick baking sheet.
• Bake for 10 mins until golden.
• Allow the cookies to firm up slightly before transferring them to a wire rack to cool.
• Beat the butter and icing sugar together with the vanilla essence until light and fluffy.
• Spread fruit jam onto the bottom of half the cookies and then spread or pipe the filling onto the other halves.
• Sandwich together.
• Store in an airtight container for 3 to 4 days.

 

from 500 cookies by philippa vanstone