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Back to the baking basic bread using instant yeast.  I am the fond of the Yudane method.  I baked this Japanese Soft White Bread using the same recipe I shared before on "Shokupan Japanese Soft Bread".

This bread is super fluffy, soft and moist.  It seems to stay fresh longer than most other ordinary homemade bread.  Check out the last picture on the bottom.

Yudane method is quite similar to Tangzhong (water-roux) method. If you would like to know the difference, please refer "Yudane Method vs Tangzhong Method" shared by Lynn Lim.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Japanese Soft White Bread Recipe


Yields: 1 loaf

INGREDIENTS:

Yudane:
65g bread flour
65g boiling water

Bread:
260g bread flour 
1 1/2 tsp instant yeast
28g brown sugar
1 tsp salt
13g butter
175g fresh milk or full cream milk (start with 160g first, add the rest of 15g if the dough too dry)

Utensils:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")


Note:  I double up the above recipe to make 2 loaves.


METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge overnight or leave outside at room temperature at least 4 hours.
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Bread:
  1. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball.  Roll out the Roll out flat. 
  4. Roll out the dough flat with a rolling pin. Fold in two sides to the middle and roll up the dough like Swiss Roll until a small log is formed. 
  5. Place all dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until double in size.
  6. 15 minutes before baking, preheat the oven to 190C.
  7. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  8. Remove bread from oven and let them cool on rack completely before slicing.


This crumb shot is taken on the third day.  The bread still stay soft and moist.  
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I made this Easy Authentic 10-Minute Kaya Jam from what to cook today with some modifications.  Apparently the original recipe is from Kitchen Tigress. Thank you to "What to cook today" and "Kitchen Tigress" for this simple and easy recipe.

I am very happy with the result and I cooked slightly longer as I find it tastes better.  In this case I just called it Easy Kaya Recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Easy Kaya Recipe


INGREDIENTS:

4 eggs yolks (large size)
60g organic brown sugar
20g gula melaka (palm sugar), chopped
200g/ml coconut cream
4 pandan leaves (screw-pine leaves), tied into a knod

METHOD:
  1. Add coconut cream, sugar, gula melaka and pandan leaves in a saucepan. Cook at low heat until sugar melted and it is about to boil.  Off the heat.
  2. Whisked the egg yolks. Add 1/4 portion of coconut mixer to the egg yolks and stir well. Pour back egg yolks mixture to the coconut mixer in the saucepan. 
  3. Continue stirring and cooking over low heat until it reaches a smooth custard consistency, about 8 - 10 minutes. I continue to cook over very low heat for another 10 minutes as I found the longer we cook the better aroma the kaya.
  4. When jam is cooked, allow to cool completely before storing in jars. Keeps well for a week at room temperature. Refrigerate for a longer shelf life.
Notes:
  1. As you can see this kaya is not very smooth and slightly lumpy it is because there is some egg whites trace in the egg yolks.  You can use a hand blender to blend the kaya till smooth. However, I am fine with this texture.
  2. I used fresh coconut cream got it from the wet market.  If fresh coconut cream is not available, please use the canned or boxed coconut cream.
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This recipe is adapted from Eat What Tonight with some slight modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Steamed Pandan Tapioca Kueh Recipe


INGREDIENTS:

500g tapioca, grated 
130g coconut milk (I used fresh coconut milk)
200g pandan juice (12-15 pandan leaves + 200g water)
80g brown sugar
1/2 tsp salt

250g fresh grated coconut
3/4 tsp salt

1 pc banana leaf, cut into 8 inch X 8 inch
1 pc banana leaf, cut into 9 inch X 9 inch or slightly bigger (for covering)
8 inch square pan

METHOD:
  1. One to two days before, blend pandan leaves with 200g of water, squeeze out the juice through a sieve.  Leave the pandan juice in the fridge overnight. Pour away the top clear layer. Use the concentrate pandan extract in the bottom. Top up with water to get 200g pandan juice. This will remove the bitterness from the Pandan juice (Tip from Jeannie Tay).
  2. Squeeze out the liquid from grated tapioca.
  3. Prepare the steamer and line the base of square pan with banana leave.  Set aside.
  4. In a mixing bowl, add in grated tapioca, coconut milk, 200g pandan juice and brown sugar.  Mix with spatula until well combined.
  5. Pour the mixture into prepared pan and spread evenly.
  6. Cover the pan with 9 inch square banana leave (this is to prevent the water vapour dropping into the kuih) and steam at medium heat for 45 minutes until cooked.
  7. Remove from steamer to cool down.
  8. Mix the grated coconut milk with salt evenly.  Pour into a steamer tray and steam for 5 minutes.  Set aside to cool.
  9. Once both are cooled down, remove the tapioca kuih from the pan and cut into your desired size. Coat with steamed grated coconut.

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If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Kucai Bao (Chive Steamed Buns) Recipe


Yields:  17 Buns

INGREDIENTS:

Vegetable Filling

280g kucai (chinese chive)
8 dried shitake mushrooms, soaked in hot water for 1 hour, cut off stem and cut into small cubes
6 medium prawns, cut into small pieces
20g dried shrimp, rinsed
4 cloves garlic, minced
2 shallot, sliced thinly
3 tbsp cooking oil
Salt to taste
1 tsp soy sauce

Dough for Bun

450g pau flour (low protein flour)
30g caster sugar
½ tsp salt
2 1/4 tsp instant yeast
2 tsp double action baking powder
245g water 
36g vegetable oil 

17 pieces (3” X 3”) baking parchment paper


METHOD:

Vegetable Filling
  1. In a wok, heat up the oil, add the slices shallot and garlic, fry until fragrant.   
  2. Add in dried shrimp, fry until slightly crispy and add in prawn.
  3. Then add in mushroom, add some water and stir fry for a minutes. Sesame to taste with salt and soy sauce. Follow by kucai and stir fry until the vegetable are soft. Transfer to a bowl.  Set aside to cool.
Dough for Bun

Main Dough:
  1. In a bowl of electric stand mixer, add in all the ingredients. Knead the dough until all come together, around 10 minutes with the dough hook attached.
  2. Cover the bowl with kitchen towel or cling wrap and let the dough rest 15 - 20 minutes.
  3. Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log.  Cut and divide into 17 equal portion, approximately 46g per portion.  
  4. Shape each dough into a ball.  Flatten the ball with your palm or small rolling pin into a circle.  The edges should be thinner than the centre.  Place about 1 1/2 to 2 tablespoon of filling in the centre.  Gather up the edges to seal and shape into round ball.  Place the bun on the prepared parchment paper.
  5. Spread the buns on the bamboo steamer about 1 inch apart as the dough will rise. Let the buns rise for another 15 to 20 minutes in semi warm area.
  6. Prepare the steamer, wrap the steamer cover with a clean cloth.  This will prevent steamer water dropping on the bun, to get a smooth skin.  Steam for 8 - 10 minutes over the medium heat.
  7. Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down.

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My sister in-law reminded me that it has been a while since I've made this Nasi Ulam.  We happen to have most of the herbs in our garden so I made this for our dinner.  It looks simple but there is quite a lot to prepare.  This recipe is adapted from Nyonya Flavours Cookbook with some modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Nasi Ulam Recipe

Yields: 6 - 7 servings

INGREDIENTS:

375g (3 cups) rice, washed and cooked
60g dried prawns, fried and chopped
2 tbsp toasted grated coconut (kerisik)
1 tbsp belachan (shrimp paste), toasted (I omitted)
1 tsp brown sugar or to taste
1 tsp sea salt or to taste

Herbs to be finely sliced:
1 thumb size fresh turmeric, julienned
100g (10) shallots
1 lemongrass
1 ginger flower
3 stalks laksa leave (daun kesom)
3 stalks thai basil leaves
3 stalks mints leaves
3 - 4 cekur leaves (I omitted as not available)
6 kaduk leaves
1 turmeric leaf
1 kaffir lime leaf

METHOD:
  1. Let the cooked rice to cool in a big mixing bowl.
  2. Add all ingredients in the rice and stir until all well mixed.  Adjust taste accordingly.
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I made this Pandan Custard Layered Cake for my mother in-law's birthday.  This recipe is adapted from Nasi Lemak Lover.  There are many versions of Pandan Custard Cake recipes that have been shared by others but, I like this recipe the most as it is the easiest and is straight forward to prepare.  No colouring added. This is the natural pandan colour. 

Pandan Cotton Cake Recipe

Please click here for Pandan Cotton Cake Recipe.  Use this recipe to bake in 8 inch round cake pan.

Pandan Custard Recipe

INGREDIENTS:

600ml/g coconut milk
500ml/g pandan juice *
100g brown sugar (original recipe used 120g)
1/2 tsp salt
85g hoen kwee flour
10g agar agar powder

* Blend 20 pandan leaves with 500ml/g of water, squeeze out the juice through a sieve.  Leave the pandan juice in the fridge overnight. Pour away the top clear layer. Use the concentrate pandan extract in the bottom. Add more water to get 500ml. (I adapted this step from Jeannie Tay as this will remove the bitterness from the Pandan juice)

Utensil:  8 inch round pan

METHOD:

Pandan Custard:
  1. In a big mixing bowl, mix brown sugar, salt, hoen kwee flour and agar-agar powder together.
  2. Slowly add in the pandan juice and mix well.
  3. Then add in the coconut milk and stir until well combined.
  4. Pour the mixture into a saucepan.  Cook the mixture on low heat until slightly turned thick and enough to coat the back of spoon or spatula.
  5. Divide the pandan custard into 4 equal portions.
To assemble cake:
  1. Slice the cake horizontally into 3 equal slices. Trim off the side to make it even. (please do this step before preparing the pandan custard).
  2. Wet the 8 inch round pan with water and pour away the access water.  But, do not dry it for easy removal later.
  3. Pour one portion of pandan custard into the cake pan.  Place 1st slice of cake on top.
  4. Pour one portion of pandan custard and place 2nd slice of cake.
  5. Pour one portion of pandan custard and place 3rd slice of cake.
  6. Pour the last portion of custard on the cake and level it. 
  7. Place the cake in refrigerator for several hours until it is firm enough to unmould or overnight.  It is better to cover the cake with cling film if store overnight.  Invert the cake on the plate or cake board. The base of the cake become the top.  Decorate the cake as desired. 
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This recipe is adapted from Carrot Swirl Sough Bread @ Bread by Elise instagramer. I replaced carrot puree with pumpkin puree.  The method is adapted from Full Proof Baking.  Thank you to Elise and Kristen.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pumpkin Swirl Open Crumb Sourdough Bread Recipe 


INGREDIENTS:

Total flour:  400g + 40g (from levain)

Pumpkin Dough:
160g bread flour (80%)
40g wholewheat flour (20%)
100g water (50%)
100g mashed pumpkin or pumpkin puree (50%)
4g salt (2%)
40g levain (20%)

Plain Dough:
160g bread flour (80%)
40g wholewheat flour (20%)
160g water (80%)
4g salt (2%)
40g levain (20%) 

To prepare levain:
Feed 30g sourdough starter + 30g flour + 30g water, keep at room temperature, wait until tripled, around 3 - 4 hours).  I alway make slightly more.

METHOD:
  1. Autolyse - In a separate mixing bowl, mix all the pumpkin dough and plain dough ingredients (except levain) individually, stir until there is no more dry flour with a spatula.  Cover and leave for 1 to 3 hours.
  2. Levain - Wet your hand, add 40g levain into the pumpkin and hand mixing until incorporated, about 3 - 4 minutes.  Repeat the same to plain dough. Cover and rest for 30 minutes.
  3. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer pumpkindough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Repeat the same to plain dough. Cover and rest for 30 minutes.
  4. Lamination -  Lightly mist the counter top with water and wet your hand.  Pour the plain dough onto the counter top. Pull from centre out to form a rectangle shape.  Repeat the same to pumpkin dough. Carefully lift up the pumpkin dough and place on top of the plain dough. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  5. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  6. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  7. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  8. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  9. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  10. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  11. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  12. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
  13. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
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