Kuih Apam Labu /- Steamed and Baked Pumpkin Yeast Bread

the pumpkin batter  baked in muffin cups

half the batter  is steamed in a tart tray

for 15mins

it  turned out beautifully

and  emits  pumpkin aroma , either steamed/baked

the pumpkin batter -

(1).  Mix - 3tbs flour, 2tsp instant yeast, 1 tsp castor sugar

 & 3 tbs warm water - about 5 to 10 mins - to ferment

(2). Whisk  150 gm castor  sugar   (3/4 cups)  with   1 egg 

and add  in 150 ml coconut milk into the mixture, then

 add 240 gm pumpkin (steamed & mashed - (1 1/4 cups),

with  a pinch of salt

(3). Sift 200 gm ( 1 1/4 cup) flour with  1 1/2 tsp baking powder

and combined with batter (2),  mix/fold in 

(4) Then  add  the yeast mixture (1)  into the the combined  batter 

tray lined with baking  paper - for steaming

the pumpkin batter, steam for 15 -20 mins

the pumpkin batter after left to rest for about  1 hour

(covered  with a tea towel)

bake at 180 degrees C

for 20 mins (insert a toothpick and if it comes

out clean, then it is done) 

great for an afternoon tea

Thank you - Ummi/HomeSweetHome from Kuantan ,

 for more  details on this recipe log on 

:  http://ummizaihadi-homesweethome.blogspot.com/2011/02/apam-labu.html

Pizza Twist/Roll ...Pizza In A Cup

roll out the dough and spread the pizza toppings

then roll firmly and cut the rolls about 35/40 gm a piece,

place them in lined muffin cups 

leave to proof for another 20 mins

bake at 190degrees C for about 20mins

(depend on your oven settings)

ready to serve

note :  with reference to this website  http://www.cookingbread.com/classic.html   and with tips from my sis , I did scaled down the bread recipes to suit my baking pans & my tiny oven.

for the dough :  a portion of pizza dough or sweet bun dough (use less sugar)

and

as for the toppings I just make use of whatever available in my kitchen :

... some cheddar and mozarella cheese , (grated)

... tomato paste and bottled tomato sauce ( 1 to 1 combination)

... finely sliced chicken frankfurter 

... diced capsicum  and red fresh tomatoes

... diced yellow onions

.... some dried oregano &  basil

    * you may use any toppings that you like

how to do the roll :

.. roll and flatten out the dough about 1cm thickness

.. spread the pizza sauce and  the toppings evenly 

.. sprinkle the herbs (oregano/basil)

..roll in from one edge of the flatten dough 

.. cut the roll equal sizes , about 35 gm each

...place in the lined muffin cups 

...top up with the cheese and sprinkle more herbs on top

then leave to proof for another 20min ..covered with tea towel

Bake for 15/20 mins  at 190 degrees centigrade

Brioche - a bread recipe with lots of butter and egg

tried baking brioche for my little girl Ema,  who came to stay overnight

the bread dough - ready for first proofing 

using 1/4  portion from the original recipe : make 12 buns

170 gm flour

110 gm butter (at room temp) 

    2 large eggs

    3 gm salt

    4 gm dry yeast

  18 sugar

  18 ml lukewarm water

*  some flour for dusting

    leave aside a little egg yolk and

    add 1 tbs  milk - for glacing before baking

Using a mixer, place the flour in the bowl and beat in eggs one at a time 

add in salt and sugar and beat at low speed until all mixed well

Add in yeast and water, mix well

Then add in butter gradually , a little at a time until form a soft dough and continue mixing for another half hour and you get a smooth dough.

Leave dough aside covered with tea towel, for  1 1/2 hours.

When dough had doubled, deflate (knock the air) gently and place it the chiller overnight, cover bowl with tea towel.

after 2nd proffing

roll into balls and place in muffin cups,

eggwash and sprinkle some caster sugar 

leave for another hour then bake at 200 degrees C

for 15 mins/20 mins

* sprinkle a bit caster sugar for more sweetness

best eaten with strawberry jam

anytime of the day

Sweet Buns - Roti Manis

Ingredients :

   2 1/2  cups flour

    1/2 cups  caster sugar

   + pinch of salt

    1 tsp  instant yeast

    1/2 cup  milk 

    1 egg  

    1/2 cup butter 

Prepare the dough :

1.    Mix all dry ingredients – flour, sugar , yeast, bread softener + improver and pinch of salt

2.    Add the egg + water into the dry ingredient

3.    Knead and stretch the dough  ( about 5-10 mins) until it form a soft dough

4.    Flatten the dough on the floured-board and knead in the butter bit by bit and all  mix together , sprinkle a little flour until the dough does not stick to your fingers.

5.    Roll into a tight ball and leave the dough to rest covered with tea towel for about 30 mins. ( or until it doubled in size)

6.    Then flatten the dough , knead the air out , cut into equal portions (about 40gm each) and roll tight to form small balls – make about 10/12 rolls

7.    Left to rest covered with tea towel/plastic wrap for about 15 mins

8.    Egg wash and sprinkle a little caster sugar on top before baking

9.    Bake in 165 degrees Centigrade for 15-20 mins

Note : Thanks to my sister Liza ...for sharing this sweet bun recipe. I converted her original recipe that was in grams measurement of the ingredients into cups & teaspoons.

Digital Kitchen Scale

no brand name, can weigh up till 5kg

since baking and testing more bread recipes

I need to get this kitchen gadget 

instead of using measuring cups and

the old faithful scale given by my daughter

brand : hanson ..max weighing 500pg

will keep this..useful for other purposes

Baguette and Vanilla sugar Sweet Buns

Starter Dough

Mix together 1 1/2 cup bread flour

with 3/4 cup warm water and 1/4 tsp yeast

and leave it to rest for 10/12 hours

2nd step

Transfer the starter dough to a bigger bowl

and add 1/3 warm water

1/3 honey or sugar and 1/4 tsp yeast

mix with a wooden spoon

until smooth

Rest for 10 mins then add 1 1/2 tsp salt

and half of the flour

Knead on a floured board and dough

for 10 mins becomes elastic/pliable

slowly adding in the rest of the flour

until dough no longer stick to your fingers

leave it to prove for another 1 to 1 1/2 hour

or until double in size

* cover with a tea towel

half-way thru proofing

Once  double in size, roll the dough

and form the baguette shape

divide and roll out  

and leave to rest for 1 -1 1/2 hours

just before placing it in the oven

make several slanting slices on top loaf

* preferably bake in a steam oven

Plain Buns

Soft dinner buns, served either with your starter soup

or with sambal/curry as the Malays often take

for breakfast or afternoon tea

Tried to bake these buns ...

with note and tips from my sister

http://thecakediary.blogspot.com/

200 gm of bread flour

2 tbs butter

2 tbs sugar

1 tsp of instant yeast

a pinch of salt

1/2 egg + water to make 1 cup of liquid mix

              Method :  Mix all the dry ingredient in a bowl 

                              (or mixer with a dough padle on low 5/8mins)

                              then add in in the butter and liquid mix (egg + water)

                              until all flour come off the side of the bowl and

                              u get a soft ball of dough

                              Knead the dough for about 5/10 minutes

                              until dough becomes elastic and shiny

leave the ball of dough to rest/prove

for 1 hour or until it becomes double in size

note  cover bowl with tea towel

first knock/punch  the air in the ball of bread dough,

then the roll out and form equal sizes of small balls

- 16 small buns

leave to rest in the baking pan

about 20 mins

brush with egg wash

and bake at 180 degrees centigrade

for 15/20 mins until light brown

and test with a toothpick/skewer

if it comes out clean

then baking is done

done

Traditional Cinnamon Roll

the bread dough

just taken out from the mixer

double its size after 1 hour

roll out and spread the cinnamon/brown sugar paste

ready to bake .. brush with eggwash

before placing in the oven to bake

done ..ready to serve warm/cold

A.  for the bread dough

275 gm flour               *( = 2½ cup)

4.25 gm dry yeast       *( = 1 tsp instant yeast)

35 gm  butter (melted) * (+ ½ cup water)

105 ml milk                 *( = ½ cup)

1 egg                         * (+ 1 egg yolk for egg wash)

35 gm sugar               * (= 2tbs sugar)

a pinch of salt

B.  for the filling

 ½ tbs cinnamon powder

 100 gm brown sugar  (¾ cup)

 40 gm butter (soft/room temperature)

C.  1 egg yolk with 2tbs milk/water  for the egg wash 

Prepare the dough :-

Mix the flour,  yeast,  sugar, eggs, milk,  butter and a pinch of salt  the mixer. 

Mix the ingredients on low for 5 minutes. 

Dough should be pliable, if too soft add 1 or 2 tbs flour

and knead well

Sprinkle some flour  table top and  knead the dough briefly. 

and sprinkle a little more flour  onto the dough

and put into the bowl. 

Cover it and let it rise for about 1 hour or until it has doubled its size.

Prepare the filling :

Put into a bowl the brown sugar, the cinnamon, and the butter 

and mix with a spoon until combined. 

Pre heat oven at 190*C

Roll and shape the dough:

Punch the air out of the dough. 

Sprinkle the work space with flour and place the dough on it. 

Sprinkle the dough with some flour to prevent 

it sticking to your fingers.

Roll out the dough to a 1/2 cm thickness, 

and spread the filling on the dough

Then  roll the dough into a log and cut it into slices of 

about 3 cm in thickness. Place them on the lined baking tray, 

leaving enough space for the rolls to rise.

Allow them to rise for 10-15 minutes.

Brush the rolls with eggwash and bake for 12-15 minutes.

* 15 - 20 rolls depend on thickness of your slices.