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Tuesday, 27 January 2015

How to Make Super Soft Slider Buns | Homemade Dinner Rolls | 軟綿~ 牛油小餐包 - Josephine's Recipes 136





Learn how to make ''Bread Dough'': Recipe and Technique



















After more than a year, Josephine's working very hard on this method, and repeat an experiment until the first success.

This homemade bread will keep fresh for 2 days
You can rebake it, and you're wondering how to reheat it to preserve 
taste and super soft texture just like freshly baked. 
Highly recommended!

Cold rise the dough for super soft and fluffy texture 
of the bread with the moist and chewy mouth feel

Please follow the instructional video for the best result
of making your own Super Soft & Fluffy Milk Bread.

Makes 16  Slider Buns | Homemade Dinner Rolls

Ingredients:
(A)
1 cup whole milk (warm) 40°C
1 tsp allinson easy bake yeast
1 tsp sugar

(B)
2 cups bread flour
2 tbsp sugar

(C)
35~ 50g lurpak salted butter (soften)
This will totally depend on how much butter you like

Method:

Day 1: 

(A) 
Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. 
Just cover it with the lid until bubbles arise.

(B) 
In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, 
then add the (A) yeast mixture to the flour and mix well until combined. 
kneed till it forms a rough ball and a medium level of gluten has developed.

(C) 
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.

Day 2: 
(A) 
Take the dough from the fridge, Cover the dough with a wet and hot tea towel. 
It will help to balance the rising temperatures. Rest for an hour.

(B) 
Use your finger test for dough, it will helps you to know exactly when bread has risen enough.

(C)
Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.

(D) 
Roll & Cut the shape as you desired. Covered with a wet hot towel. Allow to rise again (ideally in a warm place) until they double or triple in size. 

(E)
Preheat the oven to 150°C, Bake for 25 minutes.
Baking time depends on the size and shape of the bread being baked.

This bread is traditionally served warmed from the oven.
Enjoy and Happy Baking Everyone!

Helpful Tips:
1)This version ''Slider Buns / Dinner Rolls'' is without ''brushing'' the crust.
If your dough too tough and hard to knead, the problem you adding too much bread flour.
If so, You must add warm milk or water to balance and rise again.
2) You can follow these old fashioned hand kneading method or using machine, like stand mixer, 
food processor or bread machine instead.
3) Brushing the crust with melted butter, milk, whisked egg, or sugar water on the bread surface as you desired.

Crispy Crust:
Brush before baking.

Soft Crust:
Brush after middle baking
or after baking as you desired. 
It will reduce the amount of "crisping up".


Recipe Source: JosephineRecipes.Co.Uk

Friday, 16 January 2015

Super Soft and Fluffy Milk Bread | Chinese Bakery Buns | 手搓軟包法 | 超軟~ 牛奶麵包製作 - Josephine's Recipes 135






After more than a year, Josephine's working very hard on this method, and repeat an experiment until the first success.

This homemade bread will keep fresh for 2 daysYou can rebake it, and you're wondering how to reheat it to preserve taste and super soft texture just like freshly baked. Highly recommended!

Cold rise the dough for super soft and fluffy texture of the bread with the moist and chewy mouth feel

Please follow the instructional video for the best result of making your own Super Soft & Fluffy Milk Bread.

Ingredients:
(A)
1 cup whole milk (warm) 40°C
1 tsp allinson easy bake yeast
1 tsp sugar

(B)
2 cups bread flour
2 tbsp sugar

(C)
35~ 50g lurpak salted butter (soften)
This will totally depend on how much butter you like

(D)
1 tsp golden syrup + 1 tbsp water and mix well.
Brush after middle baking and before 5 mins done

Method:

Day 1: 

(A) 
Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid until bubbles arise.

(B) 
In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, then add the (A) yeast mixture to the flour and mix well until combined. kneed till it forms a rough ball and a medium level of gluten has developed.

(C) 
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.

Day 2: 

(A) 
Take the dough from the fridge, Cover the dough with a wet and hot tea towel. It will help to balance the rising temperatures. Rest for an hour.

(B) 
Use your finger test for dough, it will helps you to know exactly when bread has risen enough.

(C)
Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.

(D) 
Covered with a wet hot towel. Allow to rise again (ideally in a warm place) until they double or triple in size. Cut the shape as you desired.

(E)
Preheat the oven to 150°C, Bake for 35 minutes. Baking time depends on the size and shape of the bread being baked.

This bread is traditionally served warmed from the oven.
Enjoy and Happy Baking Everyone!

Helpful Tips:
1) If your dough too tough and hard to knead, the problem you adding too much bread flour.
If so, You must add warm milk or water to balance and rise again.
2) You can follow these old fashioned hand kneading method or using machine, like stand mixer, 
food processor or bread machine instead.
3) Brushing the crust with melted butter, milk, whisked egg, or sugar water on the bread surface as you desired.

Crispy Crust:
Brush before baking.

Soft Crust:
Brush after middle baking or after baking as you desired. 
It will reduce the amount of "crisping up''.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 13 January 2015

湯圓(燙麵法)Tang Yuan | Glutinous Rice Balls - Josephine's Recipes Episode 134























這個燙麵法,是我多年研製出來,花了不少的功夫。暫時是最好的方法,只希望大家,在家也可以輕松做,也是簡易操作的。


湯圓(燙麵法):

1杯糯米粉
1/4杯澄麵粉
2大匙糖
1大匙粟米油
半杯滾水

全做法:
1)將滾水,糖,倒入澄麵粉拌均勻。份量請看湯圓(燙麵法)。
2)加入糯米粉,用筷子揉拌。帶上手套後,加粟米油搓均勻。
3)保鮮紙打開一層,放入己搓好的粉團讓它成形放入,冷藏,能保存3
要煮時,從雪櫃拿出來,就可將粉團分成等份;备用。

食谱来自:JosephineRecipes.Co.Uk