Japanese Condense Milk Wholemeal Bread

This is one of my favourite bread making and never failed me. Today I am using wholemeal flour as my friend gave some to me during our trial bake. Am using Poppy Seeds and Pistachio toppings, Therefore I am spoilt for choices for my breakfast. Love this wholemeal bread and is healthy too.

Recipe Source: winnie
Ingredients for bread: 

200g wholemeal flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash
1 egg (lightly beaten)

Toppings:
Poppy Seeds
Pistachio Nuts

Method:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan. 
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some Poppy Seeds or Pistachios.
- Bake at 170 degrees for 25 mins or till brown.

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

Sausage Buns

My family love Sausage Buns and we used to buy from the bakery shop, Eversince I learn how to bake bread, I hardly buy from bakery store and will try only those new flavours.

Recipe Source: Cass

Ingredients:

50g  Cream Cheese
280g Bread Flour
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Toppings

White & Black Sesame Seeds

Methods:

1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the raisins till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape, place the sausage and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, Sprinkled White & Black Sesame seeds and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                      

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

Steam Moist Chocolate Cake

Did this cake for my sister-in-law birthday. Am running out of ideas what decorations to do so just did it with some fruits.

Banana Cake

Banana cake is the most easiest cake to make. Whenever there are very ripe bananas at home, I will make the banana cake so as to clear them. This cake has a generous amount of banans and full of aroma too. Personally I liked it too.

Banana Cake

Recipe Source: May Tay

For 8 inches round baking tin

Ingredients:

Butter 150g
Sugar 80g
Plain flour 250g
Baking powder 1 tsp
Baking soda 1 tsp
Vanilla essence 1 tsp
Eggs 4
Fresh milk 2 tbsp 
Coarsely mashed banana : 450g-500g 
Banana essence (optional)

Methods:

Heat up oven 160 degrees
Sift flour, baking soda & powder
Whisk butter & sugar till fluffy, add eggs one by one and add in milk & essence.
Add banana and fold into the batter. 
Add in flour, baking soda & powder. 
Fold till well mixed.
Pour into 8" tin. 
Bake 160, 1 hr 15 mins or till brown. 

Since I used a lot of banana, I only used 80g of sugar coz banana is very sweet. Adjust to yr liking.

Blueberries Cream Cheese Bread

I love Blueberries and this bakes taste yummy with cheese on it too.

Recipe Source: Cass

Ingredients:

50g   Cream Cheese
280g Bread Flour
40g   Blueberries
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Toppings:
Morazella Cheese
Blueberries

Methods:

1. Place all ingredients except butter and blueberries in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the blueberries till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, sprinkled morazella cheese and some blueberries and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                 

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

Pandan Chiffon

I love Pandan Chiffon because it has a very nice aroma. This time I am using coconut water instead of coconut milk for my bake. The taste is good but the aroma is not as nice compared to coconut milk. Overall still good and family finished it within a few hours.

Pandan Chiffon

Ingredients:

115g Cake Flour
3/4 tsp Baking powder

85ml Pandan Juice ( I use coconut water to blend with the pandan leaves)

5 egg yolks
30g castor sugar
1/4 tsp salt

5 egg whites 
50g Castor Sugar

1/2 tsp cream of tartar

60ml Corn oil

Method:

1. Sieve flour and baking powder.
2. Whisk egg yolk until creamy and light in colour.
    Add in corn oil then pandan juice.
3. Add in flour mixture into yolk mixture lightly.
4. Beat egg white, sugar and cream of tartar till stiff. 
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.

Yuzu Chiffon

I love baking chiffon and this is my first time baking Yuzu Chiffon and am happy that this bakes turned out to be a success.

Recipe Source: Florence

Yuzu Chiffon

Ingredients:
4 egg yolks
1/4 tsp salt
30g sugar
1 tbsp rum (optional)
4 tbsp corn oil
95g Honey citron tea ( I used Yuzu Juice)
4 tbsp boiling water (omitted)
120g cake flour
1 tsp baking powder

4 egg whites
45g - 50g sugar
1/2 tsp cream of tartar

Method:
1. Cream egg yolks, sugar, salt and rum till creamy.
2. Add in the oil and mix well.
3.  Add the Yuzu Juice to the yolk mixture and mix well.
4. Sieve in the flour and baking powder mixture and mix well.
5 Beat egg white until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and blend well.
8. Bake at 170 - 175C for 40 - 50 minutes or until cooked.
9. Invert the cooked cake during cooling process.

Pumpkin Yakult Jam

This pumpkin jam taste so good when spread on bread. Good as gifts for friends too.

Recipe Source: Anncoo Journal

Ingredients:

350g Pumpkin
2 bottles (200ml) Yakult Orange Flavour
1/2 tbsp Lemon Juice to taste
2 tbsp Sugar to taste

Methods:

- Clean pumpkin and deseed. Steam for 15 mins or till soft.
- Blend pumpkin about 250g to smooth.
- Combine blended pumpkin, yakult, lemon juice and sugar togerher in a pot. Stir well and bring to boil. Lower heat and keep stirring the pumpkin mixture for about 20-25 minutes till thickened.
- Pour jam into clean jar and allow to cool completely before putting it in the fridge.

                                                 
                                                                       I am linking this post to:       

 "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Raisins Yogurt Bread

I baked this Yogurt Bread again but this time I added raisins instead. I baked double potion, one for my mum and one for my MIL. I am addicted to this bread partly because I love the soft and fluffy texture.

Raising Yogurt Bread

Recipe Source: Cass

Ingredients:

50g   Peach Flavour Greek Yogurt
280g Bread Flour
40g   Dried Raisins
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Toppings

Almond Flakes

Methods:

1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the raisins till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, Sprinkled Almond Flakes and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                     

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

     

Cranberries Yogurt Bread

I baked this Cranberries Yogurt Bread yesterday for my morning breadfast today. Love the texture of this bread. It was soft and my mum love it very much too. She asked me to bake this again and to stick to this recipe for my future bread bakes. I spread it with butter and it taste so yummy and I had 2 slices of it with my morning coffee.

Recipe Source: Cass

Ingredients:

50g   Plain Yogurt or Cream Cheese
280g Bread Flour
40g   Dried Cranberries
40g   Castor Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast

Methods:

1. Place all ingredients except butter and cranberries in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the cranberries till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story

hosted by Fion @ XuanHom's Mom Kitchen Diary.

     

Pumpkin Bread

This pumpkin bread is so soft and yummy. As I still have some left over pumpkin in the fridge, therefore I have decided to bake this pumpkin bread for breakfast. The balanced seeds I planted it hoping it will grow.

Recipe Source: Li Shuan

Ingredients:

250g Bread Flour
50g Pumpkin Mud
50g Egg
50g Castor Sugar
80ml Milk
1 tbsp Milk Powder
1/2 tsp Salt
1 tsp Yeast
20g Butter

Toppings:

Pamesan Cheese
Coarse Sugar

Methods:

1. Place all ingredients, except butter in a mixing bowl. Knead until a smooth and elastic dough is formed.
2. Add butter and knead until the dough has become elastic.
3, Place dough in a greased bowl. Spray with some water and let it proof for an hour or until double in size.
4. Remove air bubbles.
5. Divide dough into 12 small equal portions ( abt 40g). Rest for 10 minutes.
6. Grab 1 dough and stretch out long and roll it. Place it in a greased pan. Repeat for the rest of the dough.
7. Let it proof for another 50 minutes.
8. Brush some egg wash on top, followed by sprinkle of sugar and parmesan cheese.
9. Bake in a 175 degrees preheated oven for 16 - 18 mins or until golden brown.

                                                 

I‘m joining Best Recipes For Everyone November 2014 Event Theme:

Fresh From Oven ~ My Bread Story 
hosted by Fion @ XuanHom's Mom Kitchen Diary.