Translate

Sunday, 4 June 2017

Cocktail Buns Recipe | 港式雞尾包





These are the best cocktail buns I've tasted and the house smell like a bakery. I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, It's soft and fluffy and it keeps the shape nicely. The coconut filling is not as hard to make as you might think. They are so yummy!

Ingredients

(A)
• 290g bread flour
• 40g cake flour
• 6g allinson yeast
• 240g cold milk
• 28g sugar

(B)
•  1 tbsp olive oil 

Makes 18
---35g each dough---

Makes 24
---25g each dough---

(C)
Coconut filling:
• 2 egg yolks 
• 50g granulated sugar 
• 40g salted butter ( at room temperature)
• 60g desiccated coconut

Mix all ingredients together in a bowl, cover and refrigerate until ready to use.

(D)
For the toppings
• 40g soften butter
• 20g sugar
• 35g cake flour 
• sesame seeds for sprinkling on top

To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner. 

(E)
For the glaze:
• egg wash ( 1 whole egg beaten with 1 tbsp cold water)

Mix well and ready to use

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast, cold milk and sugar into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 1 tbsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine. 

4) Turn the dough out onto a floured surface, punch down the dough. Cut each piece 35g, into 18 pieces total. Scoop a teaspoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.

5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour until double or triple in sized.

6) Lightly brush the buns with beaten egg. To make the topping, mix all the ingredients together until a soft paste is formed. Spoon the paste into a piping bag and snip off one corner and pipe two lines and sprinkle some sesame seeds. 

7) Baked in pre-heated oven at 150°c for about 25 minutes or until golden brown. (Baking time depends on the size and shape of the bread being baked).

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for 2 days at room temperature or up to 1 month in the freezer. 

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 30 May 2017

How To Make Super Soft and Moist Chinese Bakery Buns | Milk Bread | 零失敗麵包製作







I knead the dough by hand, but recently I have a neck pain and I can't always stand at the counter and knead the bread, so the bread machine is a life saver. This is my own and the quick way when you only need bread, Smells lovely! It's soft and fluffy and it keeps the shape nicely. The red bean paste filling is not as hard to make as you might think. This was better than any of the Chinese bakeries we had in London. One of my favorite afternoon habits, having a cup of tea together with my love.

Ingredients

(A)
• 145g bread flour
• 20g cake flour
• 3g allinson yeast
• 120g cold milk
• 14g sugar
• a pinch of sea salt

(B)
• 2 tsp olive oil

Makes 12
---25g each dough---

(C)
For the filling:
http://josephinerecipes.blogspot.co.uk/2017/05/how-to-make-red-bean-paste.html

(D)
For the glaze:
• 2 tbsp golden syrup
• 1 tbsp boiling water

Method: 
1) Place the (A) ingredients, bread flour, cake flour, yeast,  sugar and cold milk into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add 2 tsp olive oil to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece 25g, into 12 pieces total. Scoop a tablespoon of filling onto the centre. Pull and pinch the edges of the dough together. Repeat with the remaining dough and place on the baking tray.

5) Rise in the oven with boiled water on the underneath for 30 minutes to 1 hour, until double or triple in sized. Bake in the preheated oven 150°c, until the buns are golden brown, about 25 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Meanwhile, combine the golden syrup with boiling water. Once red bean paste buns have cooked, remove from the oven and immediately brush with glaze. Serve warm!

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.
3) This buns will keep in an airtight container for 2 days at room temperature or up to 1 month in the freezer. 

Recipe Source: JosephineRecipes.Co.Uk

Friday, 26 May 2017

How To Make Red Bean Paste | 豆沙馅制作秘诀 怎么做好吃
























This was absolutely one of my all time favourite fillings, it had addicting bakery aroma, they just tasted like heavenly, slightly aroma, and average sweet, wasn't too sweet and better balance. It commonly called 豆沙 is a sweetened red bean paste often used as a filling in breads and pastries.

Ingredients:
(A)
3/4 cup adzuki beans
4 cups cold water
2 pieces Chinese brown sugar
or 1 cup granulated sugar
25g slightly salted butter

(B)
1 tbsp corn flour + 2 tbsp cold water
stir well and set aside.

Method:
1) Wash the beans and soak for 30 minutes or overnight, drain the water.

2) Place beans in a casserole, Add cold water and bring to a boil over middle heat. Cook for about 1 hour and 30 minutes. Before 15 minutes, Add sugar, corn flour and water, and continue cooking until done. 

3) Allow to cool completely and blend on high speed until smooth.

4) Heat up the pan and melt the butter. Add red bean mixture and reduce heat to middle low, stir until it thickens about 1 hour. It's depends, some might work at a much slower or faster.

5) Letting the red bean paste cool before putting in the fridge. It will keep well for 5 days or freezer up to 12 days. To allow them soften in the room temperature. Refreezing not advised from either a safety or quality point of view. Divide the red bean paste into 16 portions of rough balls or whatever you desire.

Helpful Tips:
If you don't inclination to stand at the stove, you'll at least come back every 15 for repeat the stirring process and keep an eye on the stove in case the red bean paste will burn. 

Recipe Source: JosephineRecipes.Co.Uk