Saturday, October 14, 2006

Bread

Trying out these two new recipes at the same time. Personally, I prefer the Mock Bees Sting Bread better.

Photobucket - Video and Image Hosting

The inside.
Photobucket - Video and Image Hosting

Mock Bees Sting Bread

Ingredients
(A)
250 gm bread flour
40 gm icing sugar
½ tsp salt
1 tbsp milk powder

(B)
90 ml water
1 egg
1 ½ tsp instant yeast

(C)
40 gm unsalted butter

For glazing
1 egg (beaten)

For topping
Some raisins, some castor sugar

Steps

1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch.

2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 30 mins or till dough rises to double.

3. Divide risen dough into two equal portions. Knead and shape into balls. Flatten and roll out each ball of dough. Place on a greased tray, spaced them apart. Proof for 45 minutes or until dough in size.

4. Brush with egg wash and press in raisins on surface. Sprinkle some castor sugar on top and bake in a preheated oven at 190C for 20 minutes. Remove hot bread from oven and transfer to wire rack to cool immediately.


Sweetcorn Bread. If I were to make it again, I will increase the sugar in the recipe.

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting


Sweetcorn Bread

Ingredients
(A)
300 gm bread flour
3 tbsp custard powder
40 gm castor sugar
½ tsp salt
1 ½ tsp instant yeast

(B)
140 ml chilled fresh milk
1 egg

(C)
25 gm shortening

(D)
100 gm whole kernels of sweetcorn (canned, drained)

For glazing
1 egg (beaten)

Steps

1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch. Lastly add in (D) and mix well.

2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 30 mins or till dough rises to double.

3. Divide risen dough into four equal portions and shape into balls. (For me I do it differently because I wanted to use a different moulds.) Leave two portion into a well greased mould. Leave it to proof for 40 mins.

4. Brush with egg wash and bake in a preheated oven at 190C for 20-25 mins. Remove hot bread from oven and transfer to wire rack to cool immediately.

(NOTE: I find that the sugar can be increased by another 20 gm or so.)

18 comments:

Anonymous said...

Hi LeeLee
Lovely breads. May I ask if these recipes are from the Y3K book?

tia :-)
Regards from Cecily.

Hugbear said...

Yes, you have that book also?

Amrita said...

Hi leelee

I have that book too, but i only tried out the basic sweet dough and the sardine bun recipe....thanks for the info on the sweetcorn bread, I will add more sugar if i make it :D

Hugbear said...

Hi Amrita, I have not tried using the basic sweet dough recipe from that book. I usually use my own which is really good.

Anonymous said...

wow! so fluffy and moist looking!

sspaks said...

Wow, ur sweetcorn bread looks so soft n fluffy. Did u use ur basic sweet bun dough in Bread paradise? How much cream sweet corn to add n do we have to reduce the amt of cold water? Thks!

Hugbear said...

No, it's a different from the sweet bread dough recipe. I will post the recipe up for you.

sspaks said...

Thks for sharing, Hugbear! Ur so generous with ur recipes.I really admire ur baking skills and always enjoy reading ur wonderful baking postings in ur website and the Forum.I cant wait to try out this sweetcorn bread recipe!

Yan's Delites said...

Hi Lee Lee,
i tried your buns/ bread receipe & this is the best turnout in bread making for me so far.
However, i still cant achieve that softness & fluffy look like those of your bread making. Mine are manually kneaded dough and during kneading, if the dough is sticky to my fingers, i will add more flour to it and still it is not the soft, smooth dough texture which i hope to have before leaving it to prove. what might you think is the problem for my case ?
(p.s. paiseh to tap on your expertise)

thank you.

cheerios
yan

Anonymous said...

Hi Lee Lee,
i am first time trying out the sweetcorn bun. My buns turned out to be a little hard and dried. My dough is very sticky although its texture is right but i can actually knead it into a dough as it is very sticky and hv problem handing it. Can u tell me why is it like that and my dough dun actually prove at all. I am using instant yeast and its new.

Looking forward for ur advise cos abit dishearted.

Thanks alot!
Tata~~
Fynn

Hugbear said...

Yan, I think when it comes to breadmaking, the heavyduty mixer is a god send. Using manual way is possible but for certain kind of bread it will be more difficult, like the sweet bread dough. Because of the high contents of sugar in it, the dough tends to get very sticky. Furthermore, using a heavy duty mixer will help to get a fluffier and soft texture for the bread.

Hugbear said...

Hi Fynn, like what I have told Yan, using manual way of kneading will not give you the same soft and fluffy texture for your bread as when you are using a heavyduty mixer. You may have added too much flour and did not knead enough to cause the bread to be hard and dry.

If your yeast is new and alive, then was the room temperature where you proof your bread low, and how long did you proof it? Maybe you can try to let it proof in an oven with a bowl of hot water in the oven so that the hot steam can help in getting the bread to proof better. People who live in the temperate countries do that when they proof bread in winter months.

Anonymous said...

Hi Lee Lee,

Glad to hear form u! When i looked into ur blog with all that cooking and baking, i only can say 'WOW'!!
I wish i could be you..haha

Hmm...regarding the kneading, i am using machine leh and i kneaded for abt maybe 15 mins.. cos when i see those baker when they knead thier dough and the dough dun stick to their hand and my is so sticky, do i need to add flour to it when i kneading it?

Many Thks!
Fynn

Hugbear said...

Fynn, as you knead and you see that dough is still very sticky you can add little by little of flour in the mixer while it is still mixing on low. The dough should be ready when it leaves the bottom of your bowl. The look should be smooth and a little glossy. You can do a stretch test by pinching a small lump of dough and flour it a little and stretch it out in a circular manner. If dough can be stretched and doesn't tear easily, the dough is ready. If not just continue to knead the dough for a little bit more.

Anonymous said...

Hi Lee Lee,
I tried making sweet corn buns again today but the bun is alittle hard and dry, when i ate it, its actually stick on my teeth!
I followed ur advised to proof it in the oven with hot water in it but its still very proof!!!
I really dun no what's the problem?
I also wonder did i added too much cornflour onto the dough when i was kneading...

Sorry for trouble u again..

Fynn

Happy Mrs Kuo said...

Hi Lee Lee,

I was inspired by your Mocking Sting Bees Bread and I followed your recipe and created the Raisin spiral bun.

I can it tasted very good! Thanks for sharing this recipe :)

Anonymous said...

Hi,

Ho long did you knead your dough until mooth and elatic?

Can i ask another quetion please. What is mean by heavy duty mixer?

Please advise. Thanks.

Sharon

Doris said...

Hi Lee Lee,

Regarding proving of bread, u mention put one bowl hot water in the oven. And do i need to wrap with cloth? Prove as usual until double in size? Do v need to set the temperature to the lowest?
Sorri.... I keen to learn how it is done to prove in the oven.
I'm very mah fun wan lah, ask u so many question, hope u don't mine.
Hope for your kind advise and tq.

Doris

Related Posts with Thumbnails

Culiverter

Add it to your blog