Sausage Bun

Ingredients (10 buns = 75gm): 1 portion of overnight dough (recipe Overnight dough), 2 cups bread flour, 1/2 cup sugar, 1 tsp salt, 1 cup milk (warm), 11gm yeast, 1 tbp butter, sausage.

Steps :
1) Warm the milk and leave a side. Add in the yeast. Stir it.
2) Mix flour, sugar and salt. Peel in the overnight dough.
3) Pour in the milk and knead it till smooth. Add in butter will easy to knead through the dough and leave aside. Cover with wet cloth.
4) Press down the dough after it become double size. Knead it and split into 10 dough.
5) Roll into long shape with sausage.
6) Bake with 180 - 200 degree for 20 min.

Overnight Dough

This is another method to do starter for bread.

Ingredients : 1 cup bread flour, 1/2 cup milk (warm), 5gm yeast

Steps :
1) Mixed the yeast with warm milk. Make sure the milk is not hot.
2) Add in thr flour and mix well.
3) Keep into a box/plastic bag and put into fridge at least 3-7 days.

This is the dough size after 4 days. Not much increase due to cool temperature in fridge.

Durian Cream Puff

 

My colleagues have "Hari Raya Opening" in office, so I do cream puffs for friends, relative and family member. I didn't bake cream puff for sometime. Since got free durian paste, so I should do it for my son because he never tasted it before. Aiyoyo...after 1 bite and finished 1 pc, he asked for 2nd pc. Sorry to him, only 1 pc because baby can't eat durian too much.

I didn't follow the formulation for filling because I have 1 free box of durian paste. So fully utilize it. Rich of durian cream...Hahaha...

Ingredients (Cream Puff, 60-65 pcs) : Butter 250gm, Water 420gm, Salt (1 tsp), Bread flour (350gm), Egg (size C) (11 pcs),

Ingredients (Filling) : You can refer to Wendy's recipe. (I use all durian paste which I have and other ingedient adjusted to my own taste).

Cream Puff :
Boil the water, butter and salt in the wok, keep stir the butter till fully melt. Add in the flour slowly and keep stir to mix well (medium/low fire).

Pour into the mixer bowl. Stir with mixer and count 1-10. My class teacher said count 1-10 before we mix egg into hot flour. This is to avoid the eggs are cooked because the flour is too hot. So I did the same. Add in the egg one by one and mix it with low speed mixer.

After the flour and egg well mixed, put all the battle into a bag

Slowly push out and make it like a shell/round shape.








I attended the cream puff class before and I noticed when I baked at 210C, the puff will become darker. This time I checked few blogs to see other bloggers' recipes. I decided follow 1 of them. I bake at 200C for 13 minutes since I make smaller puff, then change to 170C for another 10 minutes. The puff come out nice colour. I think if we bake big cream puff, then 210C should be fine.

 

Durian Custard Cream
Slowly cook the filling ingredients till thicker. Keep into fridge overnight or cool. You can add the durian cream into the puff as much as you like.

 

Rose Bread

I saw Rose mantou in Wendy's blog, but I do not have pau flour. So I used bread flour to do rose bread instead of rose mantou. Using the same roll technic to get the rose flower.

Ingredients : Bread flour (4 cups), Purple sweet potato (2 cups), Sugar (8 tps), Yeast (1 1/2 tsp)

I used bread machine to make the dough. You can refer to Wendy's blog for the method. I baked it at 200 degree for 20 minutes.