Pandan Hokkaido Milk Loaf (Tangzhong Method)

I am pondering.... is there anyone out there who is always tempted with anything 'GREEN' in color?? Matcha and Pandan are two very distinctive ingredients which arouse my taste buds.  Those who are following me through my blog must know me very well by now ~ hahahaha ~

This recipe is adapted from 'Bake with Paws' and to get the full recipe click here. 

For everyone's infor, this recipe needs 2 bread baking pans, and I shape the two differently; one in a loaf and another one divide into 4 portions shaped into logs.

These bread Loaves are so soft, fluffy and so yummy!

Pandan Chocolate Milk Loaf

When I first caught sight of this 'beautiful loaf' I somehow tell myself that I must try it out!  Having enough pandan leaves in the fridge, I get started off  by blending 100 gram water with 10 pieces pandan leaves, squeeze the juice, place in a bowl, cover, and leave it in the fridge overnight.  Use only the concentrated juice at the bottom.

After breakfast the next morning, I kick start with the making of this Pandan Chocolate Milk Loaf.

This recipe is adapted from 'Bake with Paws' and to get the full recipe click here.

Let me share with all my readers some of the photos captured throughout my baking journey...

Hope you all enjoy this post and will bake along with me ~ cheers ~

Cocoa Swirl Bread

I am sharing this beautiful bread which I made quite sometime ago.

To all who are interested to try it out, click this link for the video recipe.  Happy baking!

Extra Soft Sweet Potato Rolls

To those who love soft buns/rolls, this is a great one for you.  I adapted this recipe from 'Omnivores Cookbook.'  To go to the full recipe click here.

Let me share with all my readers, my experience of this homemade Extra Soft Sweet Potato Rolls through pictures captured during the process of making it.

Dough ready for first proofing

After first proofing

Ready for second proofing

After second proofing

Baking in process

Let's enjoy!

Milk and Sugar Mini Buns

Another beautiful recipe from my favorite baker and author 'woman scribbles.'  These mini buns are so yummylicious!  

To obtain the full recipe click here.

Let me journey with all my readers through some photographs captured during the process of my baking.

After first proofing

Ready for second proofing

After second proofing

Just out from the oven

Final sprinkling of milk sugar mixture

Buns are ready to enjoy!

Green Tea Flaky Mooncake aka Green Tea Spiral Mooncake

I have this recipe KIV in my to-bake list for many months.  I keep telling myself that one fine day I will try out this yummylicious green tea recipe.  True enough, I made it, and the outcome is great; love the beautiful spiral, the flaky dough which comprises of water dough and oil dough, the delicious mochi in the middle of each mooncake.  This recipe comprises of many steps, and it takes a much longer time to make, but it's indeed a worthy effort.

I adapted this recipe from Youtube by Kathrine Kwa.  To get the full recipe click here.

Here's to share with all, my homebaked Green Tea Flaky Mooncake aka Green Tea Spiral Mooncake.  

For information, I am using this Green Tea Powder: NIKO NEKO - Mokuren Genmaicha Powder.

Japanese Condensed Milk Bread

 

This appetizing Bread with condensed milk, cherries, raisins and sliced almonds are sure to woo anyone's taste buds.  Mine definitely!  This is why when I came across this recipe online, I immediately bake one to enjoy.

I adapted this recipe from 'womanscribbles.net' and to obtain the full recipe click here.

I am sharing a few photos of my making of this beautiful and yummylicious bread...

Happy Baking everyone ~ cheers ~

Cinnamon Roll Bread Loaf

Another beautiful bread recipe which I've tried and love.  This braided and soft bread, with a just-enough hint of sweetness is to my preference.  Anything that is not too sweet suits me well.

I adapted this recipe from 'womanscribbles.net' and to go to the recipe source, click here

Welcome my Cinnamon Roll Bread Loaf....

Soft & Fluffy Chocolate Orange Hot Cross Buns

I came across this beautiful and unique Hot Cross Bun's recipe few weeks before Good Friday; and decided to bake this instead.  Throughout this one year baking journey, I am always in to baking something new, rather than the same old breads and buns.  It always makes me HAPPY ~ smile  ~

I adapted this recipe from 'The Bakeanista' with slight adjustments to suit my baking preference.  To obtain the full recipe, click here

I am sharing with all my readers out there, some pictures of my making of this beautiful and delicious 'Soft & Fluffy Chocolate Orange Hot Cross Buns'.  

Tangzhong

Ready for second proofing

Tada... done baking

Let's enjoy these yummy buns!!

Soft and Moist Charcoal Bread (Yudane Method)

Having purposely bought a packet of  Charcoal Powder for making this Charcoal Bread, I finally gets to try out this great recipe.  It is so soft and moist.  Not to mention, this is the first time I make bread using this 'Yudane Method.'

For the original recipe source, please click here 

Let the pictures tells it's stories....

Before first proofing

After first proofing

Before second proofing

After second proofing

Fresh bread out from the oven

Let's enjoy!

White Chocolate Cream Cheese Buns

 

Ingredients:

(A)  Buns Dough

1/4 cup warm water (105-115 F)

2 1/4 tsp. instant yeast

3/4 cup warm milk (105-115 F)

1 large egg

60 g. unsalted butter (softened)

3 tbsp. granulated sugar

1 tsp. salt

3 cups plus 3/4 cup plain flour (sifted)

1 egg (beaten) - for egg wash

(B)  For the White Chocolate Cream Cheese Filling

1/2 cup cream cheese (softened)

1 cup white chocolate

2 tbsp. condensed milk

1/2 tbsp. corn oil

Methods:

• In a bowl, sprinkle yeast over the warm water.  Let the mixture stand for about 5 minutes, or until foamy.
• In a mixer bowl, add 3 cups plain flour, milk, egg, sugar, and salt.  Add in the yeast mixture.  With a dough hook, mix on medium-low speed until a shaggy dough is form.  Add in butter and continue to mix on medium speed.  Add more flour sparingly as needed to help with the stickiness, until the dough is smooth.
• Tip dough onto lightly floured surface, shape the dough into a ball, and place it back into the mixer bowl, lightly greased. Cover with a clean kitchen towel.  Let rise for 1 to 1 1/2 hours, or until the dough has doubled in size.  Meanwhile, prepare the filling.
• Once dough has risen, tip dough onto lightly floured surface.  Gently deflate it.  Divide the dough into 10-12 portions.  As you work on one dough, cover the rest with clean kitchen towel to prevent the dough from drying out.
• Take a portion of the dough, roll into a roughly 7"x 4" rectangle/oval.  Spread about 1/2 tablespoon of filling near the left edge of the rectangle/oval.  Roll the left edge of the dough over just to cover the filling.  Using a dough scraper/knife, cut the remaining unrolled portion of the dough into strips.  Roll the dough completely to form a log.  Join the ends of the log together to form a circle.  Pinch the edges together to seal.  Repeat with the rest of the dough.  Arrange the formed buns on a large lined baking tray.  I arranged mine into 2 baking trays.

• Let the buns rise once more, covered loosely with a towel for 1 hour or until puffy and doubled in size.

• Once risen, brush the buns with beaten egg.  Bake in a preheated oven of 176 degree Celsius for 18-25 minutes, or until the buns are lightly golden.
• Enjoy them warm or at room temperature.

To make the white chocolate and cream cheese filling

1. Combine softened cream cheese, white chocolate, corn oil and condensed milk in a medium saucepan.  Melt the mixture over low-medium heat until it is fluid.  Let the mixture cool completely.  This can be made up to two days ahead.  The filling should be cool upon using so it is not too runny when you spread it on the dough.
2. The chocolate cream does not necessarily have to be smooth and lump-free.  The aim is to melt the white chocolate along with the cream cheese, oil and condensed milk, but lumps of cream cheese are okay.  It is somewhat runny, fluid mixture that sets a bit upon cooling.  So must let it sit before using.

This yummylicious Buns recipe is adapted from 'womanscribbles.net' with slight adjustments to suit my baking preferences.

Almond Star Bread

 

This is the first time I try out this great recipe.  It does look complicated, but when hands on, and following the detailed steps of the author and a short video on 'how to style an almond star bread,' everything falls into place.

For information, the ground almond I bought are peeled before grinding, this is why it is white in color, as compared to the type used by the author.

It has been a year since I started making breads and buns.  Throughout this one year journey, I really come across many tips from very experienced online baker/chef/home cook, and now I really feel more comfortable to adapt my own steps and style of 'dough making,' thus having no necessity to follow steps by steps from any recipe source.

For the making of this Almond Star Bread, I enclose the link here for those who are interested to make it.

I am sharing a few photos which I capture during my making of this beautiful and delicious bread.

After styling & going for final proofing

The inside is fluffy with a hint of sweetness from the filling

This recipe is adapted from 'womanscribbles.net.'