Saturday, June 19, 2021 at 4:16 PM
Posted by Vivian in
Bread
Ingredients:
- 240 ml milk
- 35 gm sugar
- 12 gm salt
- 100 gm whole egg
- 8 g instant yeast
- 500 gm bread flour
- 60 gm cold unsalted butter
- Garlic butter spread
Preparation:
- Add all ingredients into mixing bowl, except for butter and garlic spread.
- Mix well with dough hook on low speed for 3 minutes.
- Scrap down sides and continue to knead for 6 to 8 minutes using medium speed. Dough will start to pull from the sides.
- Add in butter and mix on low speed for 3 minutes. Increase speed to medium and knead for 5 minutes. Up to high speed and knead for another 5 minutes. Dough will start to form into a ball shape. If the dough isn't coming together, leave the dough to autolyze for 15 to 20 minutes before attempting to knead again.
- Check on doneness using window pane test.
- Move dough into bowl oiled with olive oil. Cover and let proof for 60 minutes.
- Divide the dough into 2 equal portions.
- Roll one portion of the dough into a rectangular shape (around L40 cm x W20 cm). Spread with generous amount of garlic butter. Using a bench presser, cut the dough down the center along the length side. Divide each half further into 4 pieces, resulting in a total of 8 smaller pieces. Fold each piece into half. Stand the folded dough pieces in a loaf pan (9x5 inches), with the folded side facing downwards and the side with opened seam facing upwards, lining each piece against another.
- Repeat process with the second portion of the unrolled dough to fill a second loaf pan.
- Leave the 2 loaves to proof for an hour.
- Preheat oven and bake at 190 degree Celsius for 35 minutes. Check at 20 minutes mark and tent the loaves if need to to prevent overbrowning. Place loaf pans on dripping pan instead of rack while baking as there is a risk of the garlic butter flowing over.
- Once done and out from oven, spread the top of loaves with more garlic butter while hot.
Number of servings: 2 loaves
Saturday, February 13, 2021 at 10:54 AM
Posted by Vivian in
Pastry
Ingredients:
- 500 gm plain flour
- 1 tbsp of ground cinnamon
- 1 tbsp of ground ginger
- 3/4 tsp of baking soda
- 3/4 tsp of ground cloves
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 3/4 cup of unsalted butter, softened at room temperature
- 100 gm of brown sugar
- 1 egg
- 1/2 cup of molasses
- 1 1/2 tsp of vanilla extract
- 2 tbsp of olive oil
Simple icing:
- 1/2 cup of icing sugar
- 2 tbsp of milk
- 1/4 tsp of vanilla extract
Preparation:
- Whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg in a bowl.
- Cream butter and sugar using paddle attachment of stand mixer, for 2 minutes using medium high speed until light and fluffy.
- Add in egg, molasses and vanilla extract and beat on medium speed until well combined.
- Add in flour mixture in 2 to 3 batches and mix on a reduced speed.
- Divide dough into 4 equal portions and form into a ball.
- Gently flatten each ball into a 1-inch thick disk.
- Wrap each disk with cling wrap and refrigerate overnight.
- Allow dough to soften slightly on countertop for around 10 minutes before rolling out.
- Unwrap dough and place on lightly floured parchment paper.
- Dust the top of dough with some flour and cover with another piece of parchment paper.
- Roll using rolling pin until approximately round 0.5 cm in thickness.
- Prepare a plate of flour for "dipping" of cookie cutters, to dust the side of cookie cutters.
- Remove top parchment paper, and cut into desired using cookie cutters. Underside of cutters should be dusted first before each use for easier handling of dough.
- Gently move the shaped dough onto lined baking tray.
- Bake at 160 degree Celcius for 8 to 10 minutes or until the cookies are crisp around the edges.
- Cookies can be decorated after completely cooled.
- For the simple icing, put half of icing sugar in a bowl and add in vanilla extract. Stir till well combined. Gradually add in milk, half tablespoon at a time and mix well before addition as necessary. Depending on the consistency, add sugar or milk to adjust.
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