Wu Pao Chun's Champion white toast ( impressive recipe)

I was absorbed in other baking though I was aware of this so-called Champion white toast by this famous Taiwanese baker, Wu Pao Chun.   So ...because too many fellow bloggers baked this, I am curious to find out myself.

There isn't any improver / tangzhong or any kind of starter dough to start off, the rest are the usual ingredients.. until the bread comes out from oven to the first slice, wow..it's an amazing bread indeed!!

My first attempt of the recipe, very good bread.

We were all getting ready to walk down to the town and have High Tea, but when we tested the  first few slices...wow, it was too good, everyone ended up eating 3 slices each with coffee, tea and hot chocolate.. it was really good bread!

extra soft, very fluffy..
I sliced it really thick, that's the way I like it :)

 High Tea was called off and we were very satisfied, dinner had to be delayed :)











Thanks to Baking diary and ccm's blog for the helpful chart below.
Apparently 1000g formula is the original recipe:

Ingredients:

Portions	Flour	sugar	salt	butter	water	milk	yeast
Full recipe	1000g	80g	18g	50g	450g	230g	10g
Half recipe	500g	40g	9g	25g	225g	115g	5g
1/4 recipe	250g	20g	4.5g	12.5g	112g	57g	2.5g
	300g	24g	5.4g (1tsp)	15g	130g	70g	3g

After this tasting, I went straight ahead to make another one today. 

Method ( I used bread machine to knead dough):

1. Wet ingredients goes in before dry ingredients.
2. Sugar on one side while salt on the other.
3. Yeast comes last just before flour.
3. When dough coming together, add in butter.
4. Let machine do the rest for you.  After 1 and 1/2 hour, dough will be ready for shaping.
5. Scrape dough out and deflate air bubbles.  Roll it into a ball shape. Rest gluten for 10 minutes.
6. Roll dough like the way you would do to the swiss roll, tuck two ends in.  Let it rise in the  pullman tin for an hour or, until 80% filled in the tin.
note: with my second one ( with sesame seeds), I had 3 dough as the base,  6 small scrolls on each side over the top, something I saw and imitated from local bakeries.
7. Bake in pre-heated oven 170C, 25 minutes-30 minutes ( every oven varies).  Insert a skewer,
if it comes out clean, it's done.
8. Happy baking!

 

Coconut mini mooncake

I am still experimenting with more mooncakes, this has grated coconut caramelised with sugar creating the kind of aroma...simply delicious on mini bite size mooncakes.

American Breakfast Pancakes

fluffy and delicious

American pancakes are often eaten with warm maple syrup and crisp fried bacon.
My children like it plain with just  warm syrup alone, so this morning I made this simple easy one.

Coffee Jelly

                             A very refreshing dessert especially for summertime.  You can go with cold milk or whipping cream.

Chicken steamed buns

Soft and fluffy buns

It  is handy to have pre-mixed Steamed bun flour, you can easily get buns done in a short time.  You can get it at any Asian grocery shop here, it's definitely a popular product here among Chinese ladies who loves to DIY steamed buns at home.

Chocolate snowskin mooncake ( cinnamon)

As a  new beginner making mooncakes, I was excited to have made this for all my students on Mooncake festival, thinking this would be something they might like...  cute little starbucks pictures on it,  lots of chocolate, nuts and Aussie kids' favourite cinnamonnnn.....!!

Spiced apple parcels

Whenever we go to Macdonalds, my daughter would also order an apple pie to go with her BigMac meal.  She just love it so much.  In fact, while eating this homemade one, she was already requesting another version of Apple pie already.:)

No- knead crusty pumpkin seeds rolls

Crusty.......

Again, crispy outside, moist springy inside.

We have been having these crusty rolls these few weeks,  it is very welcome in my family, especially my son. I used the same method as in my no-knead crusty bread recipe.  Instead of a loaf of bread, I divided it into 4 quarters with the help of my amazing tools; scraper and large spatula.  I was really careful not to deflate the air bubbles too.
If you cannot finish them in a day, you can warm it up in the oven, just for a short moment.

Here's some of the pictures I have taken:

Fermentation completed after 18 hours

Without deflating air bubbles, simply scrape out dough onto the working surface

Using scraper and big spatula, divide dough into 4 quarters.
Sprinkle pumpkin seeds as topping.
Spread some flour or cornmeal onto the tray before you lay dough on top.

crispy..

My son is a growing kid, he had this homemade BIG brekky all in one go!

Homemade mung bean paste

Homemade mung bean paste is good for making mooncakes whether traditional types or the snowskin types, besides it is also popular used for other authentic Asian desserts or pastries.  Being homemade, you can have the full control of the amount of sugar or oil you like to have in it, avoiding unnecessary preservatives and additives.

Feel free to add batches from the amount here,  with the unfinished paste, just roll it into a dough shape, wrap it with cling wrap and store in the fridge for later use. You may like to get paste prepared one or two days in advance.

Adapted from SiuKitchen
Ingredients (Filling):

1.  Peeled split mung beans  160g  (wash and soaked  for 2-3 hours or, overnight).
2.  Wheat starch  10g
3.  Vegetable oil   10g
4.  Castor sugar  40g ( I used 50g)

Raw Peeled Mung Beans , get it soaked best overnight

Steaming done.
 You should feel the beans are soft and tender.
 ( I made double batches here)

Mashed and fine sieve it after

Smooth, glossy paste ( should not be very dry or wet).
 Covering a cling wrap on the paste is to maintain it's moisture.

 Method:                                                                                                                                              

1.  Add a little water to the mung beans so that it is slightly submerged.  Use shallow pans and get it steam 20 to 30 minutes until softened.
2. Drain away excess water. Mash the paste while it is still hot, sieve to puree after.
3.  Add 40g sugar into the paste and mix well.
4.  On low heat, fry the paste with a little oil at a time.
5.  Add in wheat starch when paste is becoming quite dry ( but not dry).  Stir until all well mixed. At this stage, paste should come together easily, looking smooth and glossy.
6.  Wrap around the paste with with cling wrap and chill in the fridge for later use.

Bacon & Cheese Pull-Apart Bread

A beautiful bread packed with flavourful bacon, cheese and herb,  nice to serve warm with butter. As you can see,  I had mine in two different layers, smaller pieces as compared to original D'Artagnan's.








Ingredients:

2 cups of bread flour
1 cup all- purpose flour
1 cup warm water
1 and 1/4 teaspoon dry instant yeast
3 tablespoons sugar
3/4 teaspoon salt
2 tablespoons unsalted butter ( I used 2 tablespoons oil)
2 tablespoons of yogurt









Filling:

6 slices smoked bacon, cooked and diced
3 cloves garlic, minced
3/4 cup finely chopped soft herbs, such as flat leaf parsley, tarragon, chives, dill and thyme  ( I used only parsley)
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
4 tablespoons unsalted butter
Coarse salt
Fresly ground black pepper

Brush dough with 2 tablespoons of melted butter, season with salt and black pepper.
Sprinkle with diced bacon and parmesan cheese in below.

Next, add garlic, herbs and cheddar cheese evenly.

Use pizza cutter and cut intot small squares

Use large spatula to help stack and lift the dough

All done, let it rise.

Ready to get baked

Method: ( I used food processor)

1.  Whisk yeast, sugar in warm water until dissolved.  Let it sit for 5 minutes until it become frothy. Cover jug with cling wrap and chill in fridge for 10 minutes.
2.  Meanwhile, flours and salt goes in food processor and "Pulse" 2 to 3 times to get it mixed.
3.  Pour in oil as you "Pulse" 2 to 3 times again.
4.  Gradually pour in yeast mixture while "pausing" briefly until dough just comes together.
note: over-mixed is not good.
5. Scrape dough out and roll into a ball shape. Let it rise for an hour or until it is doubled in size.
6. Deflate air bubbles, roll it into a ball shape and let it rest for 10 minutes.
7. Roll it out into a rectangle.
8. Brush dough with 2 tablespoons of melted butter, season with salt and pepper. Sprinkle with diced bacon and parmesan cheese.
9. Add garlic, herbs and cheese evenly over the dough.
10. Use a pizza cutter, cut  the dough into small squares ( you may like to have a look at joythe baker's method of placing her dough), I used my own way.  I made two layers into small pieces.
11.  Now, use a large spatula to stack and lift dough, lay onto the prepared pan.
12. Once done, drizzle remaining butter over the top.
13. Cover loaf with a clean tea towel and let it rise for about 45 minutes more.
14. Bake in 350F oven for 35-40 minutes, or until the dough is golden brown on top and the center of the loaf reaches 190F on an thermometer. Remove from the oven and let it cool for 30 minutes before serving.

Melt and mix coconut cake ( quick and easy)

A light afternoon tea cake

I baked this many times over the years, it is always welcome in the parties.  When you are rushing and just want to bake a simple delicious cake, this would be the one.  So easy that,  even a young child can do it.


I had this recipe from  one of the cooking magazines I read a decade ago, I can't remember which.  Anyway,  it is a good recipe.



Ingredients:

Self raising flour  225g
Castor sugar  275g  ( I reduced to 200g)
Desiccated coconut  110g
Butter, melted  125g
3 eggs, lightly beaten
Milk  180ml






Method:

1.  Grease and flour 21cm baba pan.
2.  Combine all ingredients in a bowl and mix it with a wooden spoon. Pour batter into prepared pan.
3.  Bake at pre-heated oven 180C about 45 minutes.
4.  Let it rest in pan for 10 minutes.
5.  Invert cake and continue to let it cool on wire rack.
6.  Happy baking!

Pineapple Chiffon cake

This is such a yummy cake! I baked this for my students today, they loved it so much!
I was so busy when they were all here for the party and just forgotten to snap more cake photos for you :)

Light, super moist, beautiful pineapple chiffon

Recipe adapted from: taste of home ( with slight alteration)
Ingredients:

8 egg whites (room temperature)
2 and 1/4 cups cake flour
1 and 1/2 cup sugar ( I reduced to 1 cup)
3 teaspoons baking powder
1/2 teaspoon salt
5 egg yolks (room temperature)
2/3 unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon peel ( I used lemon juice instead)
1/2 teaspoon cream of tartar ( I used lemon juice again)


GLAZE:

2 cups icing sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

before inverted 

Method:
1.  In a large bowl, combine flour, sugar, baking powder and salt.  Using mixer, whisk egg yolks, pineapple juice, oil and lemon peel. Gradually add in dry ingredients bit by bit. Beat until well blended.

2.  Beat egg whites and cream of tartar until stiff peak.  Add 1/3 to the yolk batter to lighten the texture.  Divide into 2 more batches, until all folded  into yolk batter.  Gently spoon into ungreased 10 in. tube chiffon pan.

3.  Bake on pre-heated oven 160C for 55 to 60 minutes or, until top springs back when lightly touched. Immediately invert pan, cool completely, about one hour ( I waited for 2 hours).

4.  Run a kinfe around the side and center tube of the pan. Remove cake to a serving plate.

5.  Combine icing sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over the top of cake, allowing some glaze to drape down the sides.

This is the last slice left after the party

No knead crusty bread

Crisp on the outside,  soft moist spongy inside, airy perfect bread that I like.

I'd finally made this so called Artisan bread again, not using the bread machine this time...  Anyone can do this, you simply mix everything together and let it sit for 12 to 18 hours. After such long hours of fermentation, you will find the dough has become more consistent.  One thing I'd like to mention, because mother nature helps to ferment it so nicely, you notice you do not need as much yeast.

Oven temperature has to be really high, 450F/ 230C that way you get the crusty effect.  For artisan bread, if you have a baking stone which I used for this, that would be good.   Otherwise, a normal pan will do but it won't be as crusty but still a good bread.

Ingredients:
3 cups of bread flour
1 and 3/4 teaspoon salt
1/2 teaspoon instant dry yeast
1 and 1/2 cup water ( room temperature)

Mix everything together

After 18 hours overnight

Can you see the bloated gas bubbles here and there? Leave it in there,  do not deflate them!

Yes!

Very moist inside, very airy.

Methods:

1.  Mix flour, salt and yeast in a big bowl.  Using a spatula, keep stirring the mix as you pour in the water.  When it all comes together, cover the bowl with a cling wrap and let it sit on your counter for 12 to 18 hours.

2.  Pre-heat oven to 450F / 230C for 30 minutes. If you are using baking stone, make sure it goes in and get it pre-heated too ( I used baking stone here).
note: if you do not have a baking stone, it would be alright to use normal pan, it may not be as crusty but it's still good.

3.   Meanwhile, remove dough out onto a floured parchment paper over the flat cookie pan. Shape it gently, to not knead, disturb much or deflating gas ( you want the holes / pockets created )  and let it rise for an hour or the size has doubled its' size ( it took me 30 minutes only). Score a few slash before send in the oven. Put a pan filled with hot water at the bottom of the oven to create steaming effect.

* If you are using a baking stone, you would have to shift the dough out from the parchment paper and transfer onto the baking stone for baking.  Sprinkle cornmeal on the baking stone before placing the dough on top of it.

5.  It takes 35 to 45 minutes for baking ( all oven varies).
Note: for baking stone, the heat spread very evenly during baking.  If you are using normal pan, the bottom of the bread might not be good enough, inserting a skewer can help check this.  In this situation, you may have to flip bread over and bake for another 5 to 10 minutes.

6. Good luck with your artisan bread!

Dip it in the olive oil....toast it if you like, yummmmm. !!