蓝花罂粟籽面包 Poppy Seed Blue Bread

材料A：
高筋面粉300克
普通面粉200克
奶粉2汤匙
牛油40克
白糖2茶匙
即溶酵母2茶匙
太阳花籽30克
小茴香2茶匙

材料B：
蓝花水300毫升（干蓝花20克加热水300毫升浸泡，去蓝花）
海盐1茶匙

材料C：
蛋1粒（打散）
罂粟籽1汤匙

用具：
9X4X4寸面包模1个（涂油）

做法：
1. 将（A）料放入搅拌器内以慢速度搅匀，加入盐后慢慢倒入蓝花水，转中速度拌成富有弹性的软团，用手拉开不破即可（图3）。
2. 将（1）以保鲜纸包好发酵30分钟后分成三份各别擀扁卷起如瑞士卷放入模内置边发酵1个小时。
3. 将（2）涂上（C）料的蛋液后撒上罂粟籽，放入已预热烘炉180℃烘1个小时即可。

Ingredient A:
300g high-protein flour
200g plain flour
2 tbsps milk powder
40g butter
2 tsps white sugar
2 tsps instant yeast
30g sunflower seeds
2 tsps cumin seeds

Ingredient B:
300ml blue flower juice extract cum water
(20g dried blue flower soaked in 300ml hot water, discard flowers before usage)
1 tsp sea salt

Ingredient C:
1 egg (beaten)
1 tbsp poppy seeds

Utensil needed:
1 loaf tin 9" X 4" X4"(greased)

Method:
1. Combine ingredient (A) in a mixer. Keep processing on low speed, add in salt of ingredient (B). Next, add in blue flower water in a slow stream. Now, turn to medium speed and process until dough becomes elastic to the touch and it can be stretched into a thin layer without tearing.
2. Clingfilm no. (1), proof for 30 minutes. Divide into three parts. Roll up each part like a Swiss roll. Place into mould, proof for one hour.
3. Glaze no. (2) with beaten egg and sprinkle poppy seeds on top. Bake in a preheated oven at 180 degrees Celsius for one hour.

Heart-Shaped Coconut Filling Buns

Ingredient: (for 8 pieces)
400g basic sweet bread dough (see lelow)

For filling:
100g fresh white coconut shreds
40g white sugar
40g palm sugar (chopped)
2 tbsps dried black sultanas

For glazing: (mixed together)
½ egg
Pinch of salt

Method:
1. Scale dough at 50 grams. Rest them for 10 minutes.
2. Fry coconut shreds, white sugar, palm sugar till sugar has dissolved. Dish up to cool. Mix in dried raisins.
3. Flatten no.(1), spoon in some filling of no.(2). Seal and flatten. Fold into half, fold again into half. Make a halfway slit in the centre (not through). Join the inner side upwards to form a heart shape. Repeat rocess an proof buns for 30 minutes.
4. Glaze no.(3) with egg wash. Bake in a preheated oven at 180°C for 10-15 minutes.

Basic Sweet Bread Dough
Ingredient
A: 1kg high protein flour
15g milk powder
150g caster sugar
10g salt, 2 eggs
90g condensed milk
430ml full cream milk
1 tsp bread improver
30g instant yeast

B: 140g butter

Method:
Combine ingredient (A) together in a mixer. Process on low speed for the next 12-15 minutes. Add in ingredient (B). Continue to process for another 5 minutes. Dough should have a shiny surface and an elastic touch. Remove dough, knead into a dough cover with a piece of damp cloth in a big bowl for 30 minutes. Once doubled in size, it is ready for use.

Twisted Cheese Rolls芝士麻花面包

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.6 –Bread Magic - First published in May 2006 )

http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html








Ingredient:
1 quantity ***Danish dough

For topping A: mix well
200ml fresh milk
80g instant custard powder

For topping B:
120g cheddar cheese (grated)
Some caster sugar

Method:
1. Remove Danish dough from the refrigerator, thaw if necessary. On a lightly floured surface, roll out dough into a rectangle. Cut into 6 inches X 1 inch strips.

2. Slit centre of each dough strip. Bring one end in through the slit. Redo a second time to give it a patterned bowknot effect.

3. Repeat process with all the strips. Leave them on a greased baking tray, spread apart. Let them proof for 1 1/2 hours.

4. Glaze with egg wash. Spread some topping A around the centre pith and add a sprinkle of cheddar cheese. Dust a little sugar on top. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Cool well on a wire rack.

***Basic Danish/ Croissant Dough
Ingredient A:
350g high protein flour
150g plain flour
50g caster sugar
7g salt
15g milk powder

Ingredient B:
1 egg - grade B
250ml water
2 tsps instant yeast

Ingredient C:
25g shortening

Ingredient D:
250g Danish butter (available at bakery marts, bring to room temperature, wrap with a plastic bag and roll into a square)

Method:
1. Combine ingredient A in a mixer. Add in ingredient B and beat mixture lightly till it resembles a rough dough. Add in ingredient C and beat till a soft dough is formed. Wrap dough with a plastic bag and keep it chilled for 30 minutes in the refrigerator.

2. Remove dough of no.(1) from refrigerator and sprinkle flour on top of the dough. Roll out dough into a rectangular and 1cm in thickness. Place Danish butter with plastic bag removed (at room temperature) in middle of dough. Wrap ends of dough over butter to cover completely. Always remember, the dough should be rolled long enough for both sides to fold over, leaving a border edge of one inch. Seal edges well.

3. Roll out no.(2) from the centre towards the edges to form a rectangular. Do not press too hard or butter may ooze out. Fold dough equally into three. Do not overwork dough and dust away any leftover flour on the dough. Wrap with plastic bag and refrigerate dough for 20 minutes. Remove dough and repeat the process of rolling, folding, chilling two times more. This ensures the butter is well incorporated into dough and results in many flaky layers. Finally, keep finished dough wrapped and chilled for two hours or even overnight. Thaw if necessary before use.

Note: Danish Dough/ Croissant Dough is basically the normal method applied to bread making but generally richer with the addition of Danish butter. It goes through three processes of rolling, folding and chilling. A well-made dough should be light and flaky. This dough is suitable for recipes using Danish dough (sweet taste) or Croissant dough (savoury taste). Serve them warm from the oven, to enjoy the excellent results.

Tips: Dough and Danish butter should be of the same rolling consistency. Dough must be soft but not sticky and butter at room temperature so it would be easy to roll them together after folding procedure. It should be kept chilled after each roll to ensure butter does not go soft and oozes out. Flour surface very lightly, too much flour hardens pastry.

材材料：
**基本丹麦面包面团1份

上层用料A：参匀
鲜奶200毫升
即溶卡斯达粉80克

上层用料B：
Cheddar芝士120克（切幼）
幼糖适量

做法：
1. 由冰箱取出面团，解冻后分成两份，放在撒上面粉的桌面上擀薄成方块，切成每份6寸X1寸长条状。

2. 在长条状中间切割开一条痕，将其中一端往外翻开成辨子状。

3. 重复以上步骤，排入抹油的烘盘内，再发酵一个半小时或至双倍体积。

4. 涂上蛋液，将卡斯达馅挤在丹麦面包中央，洒上芝士碎及糖，以180℃烘20分钟，放在网架上待凉。

***丹麦面团/可松面团

材料A：
高筋面粉350克
普通面粉150克
幼糖50克
盐7克
奶粉15克

材料B：
B蛋1粒
清水250毫升
即溶酵母2茶匙

材料C：
白油25克

材料D：
丹麦牛油250克（可在烘焙材料店购得，
解冻后以朔胶袋包起，擀成方形）

做法：
1. A料放入搅拌器混匀，加入B料搅拌成粗面团，再加入C料继续搅拌成团及不粘手，用朔胶袋包好放入冰箱冷藏30分钟。
2. 撒少许面粉在（1）的表面，擀成长方形后，将解冻的D料置放在面团中间部位（面团必须比丹麦牛油长2倍，旁边各阔1寸），褶叠起来及封好边。
3. 将（2）擀成长方形，对折三层后用朔胶袋包起，放入冰箱冷藏20分钟。重复此步骤两次，最后包好后置放在冰箱至少两个小时或过夜，解冻后才用。

注：丹麦（甜）或可松（咸）面包的做法是用类似基本甜面包面团（第6页）卷入丹麦牛油，褶起擀薄重复三次成为多层次油脂面团，将烘好的面包乘热享用，口感香脆。

贴士：面团不黏手而牛油处于室温，面团与丹麦牛油的软硬度必须一样才容易擀。每摺好一次，必须将面团收藏在冰箱内冷冻，待较结实后才取出再擀，避免软化的丹麦牛油擀时溢出。擀面团时可以撒少许面粉，避免撒太多面粉以免不黏。

POLO PAUS (PINEAPPLE BUNS WITH A NEW TWIST)

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)

Copyright of Y Three K Publisher. All rights reserved.

Bread ingredient A:
300g high protein flour/ bread flour
2 tbsp full cream milk powder
1 egg (Grade A)
A pinch of salt
60g caster sugar
1/2 tbsp instant yeast (see tips)
1/2 tsp bread improver - optional
140ml water

Ingredient B:
25g butter

Ingredients for bun surfaces:
150g plain flour
80g icing sugar
2 tbsp full cream milk powder
A few drops pineapple-flavoured essence
40g butter
40g shortening
1 egg

For glazing:
1 egg yolk (beaten)

Method:
1. Combine Ingredient A together. Turn mixer to medium speed and beat till well mixed.
2. Add in Ingredient B and beat till a smooth dough is formed. You can knead this manually if you do not have a mixer.
3. Turn dough out and place in a big mixing bowl. Cover with cloth or cling-film it. This is the first rising. Check after 50 minutes. ( A hot day is more ideal for a good rising)
4. Do a prick test to check if dough has risen properly. Press a finger into the dough, if a dent or impression forms and does not spring back, it is ready.
5. Scale dough at 50g each. Shape doughs into a ball each. Cover and let it rise a second time for 10 minutes.
6. Combine the ingredients for the bun surfaces in a mixer. Beat on low speed for a couple of minutes till a dough forms. Divide into eleven portions.
7. Wrap no.(5) with 1 tbsp of cooled, pineapple filling. Seal the edges, turn it face down. Place no.(6) on top as a surface.
8. Place above into a pineapple-shaped mould for shaping or snip the surface of dough to form pineapple patterns. Glaze with beaten egg, put on agreased tray and rest it for 30 minutes.
9. Bake in a preheated oven at 180 degrees Celsius for 15 minutes or at 150 degrees Celsius in a turbo broiler for 15 minutes till golden.

Pineapple filling:
2 pineapples (grated)
2 cloves/ bunga cengkih
180g castor sugar
1/2 lemon (extract juice)

Method:
1. Place half portion of sugar to caramel over a low heat till golden.
2. Add in the rest of the ingredients. Cook and stir over medium heat till quite dry. Keep aside to cool.

Tips:
Instant yeast- check expiry dates. Dead yeast cannot aerate a dough.
Bread improver - an optional item. It helps to soften the bread texture.
Pineapple-shape mould is available at shops selling baking ingredients.

Cinnamon Raisins Danish Bread

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 60 & 61)

Ingredient:
1 quantity ***Danish dough (refer to page 8/ see below)

For filling:
50g butter
100g caster sugar
100g walnuts (chopped, toasted)
50g black raisins
1 1/2 tbsps cinnamon powder
Some apricot gel (melted by double-boiling)

For glazing:
1 egg (beaten)

Method:
1. Remove the Danish dough from the fridge and thaw, divide into two portions. Roll them out to 4 mm in thickness square sheet. Spread butter on the surface and sprinkle some raisins, sugar, cinnamon powder and walnuts on it.
2. Roll up dough tightly, cut into 2.5cm in thickness pieces. Makes approximately 20 pieces of bread rolls.
3. Leave these rolls on a greased tray. Press them lightly. Cover and proof for 50 minutes.
4. Glaze with egg wash and bake in a preheated oven at 190 degrees Celsius for 20 minutes.
5. Spread the apricot gel glazing on bread rolls whilst hot.


***Basic Danish/ Croissant Dough

Ingredient A:
350g high protein flour
150g plain flour
50g caster sugar
7g salt
15g milk powder

Ingredient B:
1 egg - grade B
250ml water
2 tsps instant yeast

Ingredient C:
25g shortening

Ingredient D:
250g Danish butter (available at bakery marts, bring to room temperature, wrap with a plastic bag and roll into a square)

Method:
1. Combine ingredient A in a mixer. Add in ingredient B and beat mixture lightly till it resembles a rough dough. Add in ingredient C and beat till a soft dough is formed. Wrap dough with a plastic bag and keep it chilled for 30 minutes in the refrigerator.
2. Remove dough of no.(1) from refrigerator and sprinkle flour on top of the dough. Roll out dough into a rectangular and 1 cm in thickness. Place Danish butter with plastic bag removed (at room temperature) in middle of dough. Wrap ends of dough over butter to cover completely. Always remember, the dough should be rolled long enough for both sides to fold over, leaving a border edge of one inch. Seal edges well.
3. Roll out no.(2) from the centre towards the edges to form a rectangular. Do not press too hard or butter may ooze out. Fold dough equally into three. Do not overwork dough and dust away any leftover flour on the dough. Wrap with plastic bag and refrigerate dough for 20 minutes. Remove dough and repeat the process of rolling, folding, chilling two times more. This ensures the butter is well incorporated into dough and results in many flaky layers. Finally, keep finished dough wrapped and chilled for two hours or even overnight. Thaw if necessary before use.

Note: Danish Dough/ Croissant Dough is basically the normal method applied to bread making but generally richer with the addition of Danish butter. It goes through three processes of rolling, folding and chilling. A well-made dough should be light and flaky. This dough is suitable for recipes using Danish dough (sweet taste) or Croissant dough (savoury taste). Serve them warm from the oven, to enjoy the excellent results.

Tips: Dough and Danish butter should be of the same rolling consistency. Dough must be soft but not sticky and butter at room temperature so it would be easy to roll them together after folding procedure. It should be kept chilled after each roll to ensure butter does not go soft and oozes out. Flour surface very lightly, too much flour hardens pastry.

To view contents of "Bread Magic"
http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html

Sausage & Chicken Floss Buns

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 38 & 39)

Ingredient:
1 quantity *basic sweet bun dough (refer to page 6/ see below)

For topping:
250g pre-grilled chicken floss
100g mayonnaise
Some chicken sausages

For glazing:
1 egg (beaten)

Method:
1. Leave bread dough in a big bowl, covered with a damp cloth in a warm place. Let dough rise to double in bulk taking about 30 minutes or more. Scale at 60g each.
2. Take one piece of small dough. Flatten dough and roll into a long shape. Place in one sausage and wrap dough around it. Make five slits on the exterior side and join both ends to form a flower blossom. Do the same with the remaining dough portions. Place buns on a greased baking tray and leave tray in a roomy plastic bag to let it proof for a second rising, taking 45 minutes or more.
3. Once doubled in bulk, remove plastic, brush with egg wash and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes. Remove from oven, spread top with mayonnaise and a good sprinkle of pre-grilled chicken floss.

*Basic Sweet Bun Dough(Straight Dough Method)
Ingredient A:
330g high protein flour
1/2 tsp salt
1 1/2 tbsps milk powder
60g caster sugar

Ingredient B:
1 egg (grade A)

Ingredient C: mixed together
120ml water
10g instant yeast

Ingredient D:
40g butter

Method:
1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

Important Hints:
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different grades of flour have different absorbing strength.
3. Covering the bowl with clingfilm or a damp cloth or wrapping the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can doubled its bulk.

To view contents of "Bread Magic"
http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html