Assorted Bread

Ingredients:
Sponge
280g Strong flour (bread flour)
3g Instant dry yeast
170g Water

Dough
120g Strong flour (bread flour)
15g Milk powder
6g Bread improver
8g Instant dry yeast
80g Sugar
6g Salt
50g Egg (1, medium)
20g Water
60g Butter, softened

Filling
Chicken frankfurters

Method:

• With an electric mixer and dough hook, prepare the sponge by mixing the 3 ingredients on low speed for 3 minutes. The sponge should be firm, dry and cool (24°C) to the touch. Leave to rise for 4-5 hours in an airtight container at about 27°C

• When the sponge is almost ready, prepare the dough. Place the dry ingredients into the mixer. Add egg and water and mix on low speed. Immediately cut sponge into a few pieces and add to the mixture over 1 minute. Increase to medium speed and mix for 2 minutes. Add butter and mix for another 7- 10 minutes until dough is fully developed. Round up the dough and let it rest for 10 minutes. Divide the dough into 55 g pieces and round up again.

• Leave the dough pieces to rest for 5-10 minutes and then roll out each dough piece with a rolling pin to a length of 35 cm with the ends tapering. Take a dough strip and wrap it around a
frankfurter by forming 5-6 coils of dough over it. Prove rolls for 1 hour in a warm place until the dough doubles in size.

• Brush egg over the surface of the rolls and bake in a preheated oven at 200°C for 12-15 minutes until the rolls turn golden.

Note : This recipe is from the famous book titled "Bread Winner" by Don Yong

Lychee Muffin

Yesterday evening, I suddenly have the urge of making lychee muffin, especially for my dearest mom because it is one of her favourites.

I got this recipe from Oi Lin in her new cookbook titled "Delicious Asian Baked Treats".

http://www.boostprints.com/Delicious_Asian_Baked_Treats.html

Ingredients :

80g of unsalted butter
120g o cake flour
1/4 teaspoon salt
1 teaspoon baking powder
130g canned lychees
1 egg
90g of castor sugar
1 teaspoon vanilla essence
4 tablespoons lychee juice

Methods :

1. Slice butter and melt in the microwave oven for a few seconds till the butter melts. You can even melt over low heat on the stove.

2. Sift flour, salt and baking powder. Mix well.

3. Cut lychees into small pieces. Use a paper towel to pat them dry and add 1/4 o the lychees to the flour mixture. Toss lightly to coat. Leave the lychees in the flour mixture.

4. Beat egg and sugar in a mixer at a medium high speed for three minutes till pale-coloured and tripe in volume. Add essence, juice and melted bugtter and stir gently with a spoon.

5. Fold flour mixture into egg mixture gently with a spatula or a large spoon. Fold in the tossed lychee into the flour mixture.

6. Line the muffin tray with paper cases and spoon the mixture into the muffin tray and top with the remainding lychee.

7. Preheat the oven to 170C. Bake for 25 minutes till golden brown. The muffin are done when an inserted toothpick comes out clean.

Pandan Chiffon Cake

Ingredients:

75 gm plain flour
1 tsp baking powder
75 ml coconut cream/milk
4 egg yolks
5 egg white
100 castor sugar
1.5 tbsp corn oil
1/2 tsp vanilla essence
a pinch of salt
1/2 tsp cream of tartar
1 tsp pandan paste

**Methods:

1. Cream egg yolks, 70 gm of sugar until it is creamy and thick.
2. Add in sifted flour and baking powder, vanilla essence, coconut cream/milk, corn oil, pandan paste into the egg yolk mixture. Use machine to mix it well.
3. In a clean dry bowl, beat eggwhite, remainder 30 gm of sugar, cream of tartar and a pinch of salt until stiff.
4. Mix the eggwhite into the flour mixture and mix it thoroughly using a spatula. Pour into the chiffon pan and bake in a preheated oven at 175C for 45 mins. (My oven doesn't have 175C so I baked it at 170C.)
5. When cake is baked, invert it immediately to cool down for about 10 mins. After 10 mins, use a sharp knife to loosen the side and then the bottom to release the cake. Leave it on a wire rack to cool down further.