Instant Coffee Soft Loaf

Following my earlier post on Experimenting with Coffee Soft Loaf, today I am sharing this recipe that I am satisfied so far after several attempts. Comparing this recipe with Hokkaido Loaf that is more milky, I like this recipe for its softer texture though the coffee aroma does not give me the "Oomph". Probably I shall get hold of a bottle of the Gold Version Coffee Powder for my next try.

Instant Coffee Soft Loaf (750g Loaf Size)

Ingredients:

1            Egg (60g)
180g      Fresh Milk
40g        Caster Sugar
4g          Sea Salt (3/4 tsp)
35g        3-in-1 Instant Coffee Mix (1 pack)
1tsp        Instant Coffee Powder
270g       Bread Flour
30g         Cake Flour
1tsp         Instant Dry Yeast

Ingredients for Instant Coffee Soft Loaf

Method:

Step 1: For my BreadMaker, I would need to pour in the liquid ingredients first follow by dry ingredients. In this case, break the Egg into the Bread Pan follow by Fresh Milk.

Step 2: Then, add on Salt and Sugar on each opposite side of the Bread Pan.

Step 3: After which, pour in the 3-in-1 Instant Coffee Mix follow by 1 teaspoon of Instant Coffee Powder into the Bread Pan.

Step 4: Measure the Bread Flour and Cake Flour to pour into the Bread Pan. Make sure that the Flour covers all the liquid ingredients. Then, dig a hole in the center to pour in the Instant Dry Yeast into the Bread Pan.

Step 5: Now, transfer the Bread Pan to the Bread Machine and lock the pan.

Step 6: Switch on the Bread Machine and set to Basic Function.

Step 7: As my machine has prefix 750g Loaf Size and Medium Crust, you will need to select the function for your machine accordingly. Don't forget to set the Bread Machine to Start.

Step 8: These images were at the 1st Proof Stage from my few trials of the same recipe. If you encounter the dough like on the Left Image, rest assured that it is perfectly okay to continue as this recipe contain a slightly higher hydration. You may also assist the Bread Machine to lightly scrape the dough that sticks to the sides of the Bread Pan. The Right image was what I have gotten in one of my Lucky Bakes that the dough forms perfectly nice on First Proof.

Step 9: Whether my First Proof forms a splashy or nice dough (like the images above), after the Second Proof, a beautiful Bread Dough will form and this prepares for baking at the last hour of the entire process.

Look at this wonderful bake of Instant Coffee Soft Loaf that cracks on the top. This equals a high hydration and therefore, a really Soft Loaf. Try yours today.

Pandan Coconut Milk Hokkaido Loaf with Raisins

My sincere apologies for being away for close to 2 months. Cutting long story short, I went on a 3 weeks' holiday and was contracted with conjunctivitis. Cut short my trip and the doctors here gave me another 3 weeks of MC. As conjunctivitis is contagious, I have a "No Touching of Flour" holiday. 

Coming back to my love for Hokkaido Loaf, I tried many recipes with Pandan flavor for months but none gave me the satisfaction until this very one that I would like my friends here to try.

Pandan Coconut Milk Hokkaido Loaf with Raisins (750g Loaf)

Ingredients:

1              Egg (55g)

10g         Coconut Oil

100g      Coconut Milk

100g      Fresh Milk

1/4 tsp   Pandan Paste

40g        Caster sugar

4g           Sea Salt (3/4 tsp)

280g     Bread Flour

30g        Cake Flour

15g         Milk Powder

5g           Instant Dry Yeast (1 + 1/2 tsp)

70g        Raisins

Ingredients for Pandan Coconut Milk Hokkaido Loaf and mind you, the Egg is missing from the Image. My apology.

Method:

Step 1: Firstly, break the Egg into the Bread Pan, follow by the Coconut Oil, Fresh Milk and Coconut Milk.

Step 2: Pour in the Pandan Paste; In this bake, I am using the commercial Pandan Paste that is replaceable by extracting from Fresh Pandan Leaves. After which, add on Salt and Sugar, each on opposite sides. This is very important Rule of Thumb for baking bread using Breadmaker and do remember it by heart.

Step 3: Measure the Bread Flour, Cake Flour and Milk Powder altogether and pour in to the Bread Pan. Be sure that the Flour mixture should cover all the liquid ingredients. Then, by using the measurement spoon, dig a hole in the center.

Step 4: Pour in the Instant Dry Yeast. Voila, you are ready to go!

Step 5: Transfer the Bread Pan to the Breadmaker and Lock the Pan. Set the machine to Basic Function, follow by 750g Loaf Size and Medium Crust. Press Start thereafter.

Step 6: Meanwhile, weigh the Raisins to pour into the Bread Pan when the machine beeps 5 times.

Step 7: When the Breadmaker beeps, pour the Raisins into the Bread Pan. As a side note, this combination is a little wet on the dough when it first started kneading but rest assured that it is okay. You can now either sit back and relax waiting for a fresh loaf or you can occasionally peep into the machine like what I usually do.

Step 8: This will be the dough during the First Stage and Second Stage of Dough Proofing Process in the Bread Machine. After the Second Proof, the Bread Machine shall start to bake. So no more peeping thereafter.

When the 3 hours cycle completes, this is the beautiful Pandan Coconut Milk Hokkaido Loaf that you will get. Remember to cool the Hokkaido Loaf before you cut the Loaf, otherwise it will become wet.

And this is the green Pandan colour that you will be having and trust me, this Recipe is surely to keep. The loaf is soft and the aroma of the Coconut Milk makes me feel really hungry, even when I'm writing this. Do try and let me have your feedback.

Healthy Yakult Soft Loaf with Raisins

When I ran out of Fresh Milk to bake a soft loaf, I put on my thinking cap to find a replacement and I am happy to present to you this newly created recipe.

Healthy Yakult Soft Loaf with Raisins (750g loaf)


Ingredients:

100g  Ace Light Yakult Drink
100g  Whipping Cream
1         Egg (60g)
35g     Caster Sugar
4g       Salt (3/4 tsp)
270g   Bread Flour
30g     Cake Flour
15g     Milk Powder
5g       Instant Yeast (1 + 1/2 tsp)
70g     Raisins

Ingredients for Healthy Yakult Soft Loaf with Raisins.

Method:

Step 1: Pour in Liquid Ingredients i.e. Yakult, Whipping Cream and Egg into Bread Pan. Then, pour in Sugar and Salt on each opposite side of the Bread Pan.

Step 2: Add in Dry Ingredients i.e. Bread Flour, Cake Flour and Milk Powder. Then, dig a small hole in the center and pour in the Instant Dry Yeast. 

Step 3: Transfer the Bread Pan to the Bread Machine and Lock the Pan. Select Basic Function, follow by 750g Loaf Size and Medium Crust. Press Start thereafter.

Step 4: When the Dough is formed, it tends to be a little sticky and wet. While the machine continues to run, help the machine by scraping down the dough when it sticks to the wall of the Bread Pan. 

Step 5: Measure the Raisins to pour into the Bread Pan when the machine beeps 5 times.

Step 6: This will be the Dough during the First Stage and Second Stage of Proofing Process in the Bread Machine. In between, the machine shall beep 5 times to indicate for a pour in of the Raisins. After the Second Proof, the machine shall start to bake.

And this is the Healthy Yakult Soft Loaf with Raisins that you will get.

The texture of the Healthy Yakult Soft Loaf is similar to the Super Soft Hokkaido Loaf that was introduced earlier and it is really not too bad of an outcome. Try yours today if your kitchen runs out of Fresh Milk.

Super Soft Hokkaido Loaf

I have not been baking bread for some 2 months due to an extremely busy schedule and today, I thought of my Super Soft Hokkaido Loaf that I had tried out earlier producing me a Super Soft Hokkaido Loaf compared to my first version of Creamily Aroma Hokkaido Toast. I have reduced the whipping cream proportion and add on some fresh milk. All other ingredients remain the same.

Super Soft Hokkaido Loaf (750g loaf size)

Ingredients:

100g   Whipping Cream

100g    Magnolia Fresh Milk

1            Egg (60g)

40g        Caster Sugar

4g          Salt (3/4 tsp)

270g      Bread Flour

30g        Cake Flour

15g        Milk Powder

5g          Instant Dry Yeast (1 + 1/2 tsp)

Method:

Please refer to Creamily Aroma Hokkaido Toast for the detailed steps using the ingredients above and you will get these Super Soft Hokkaido Loaf.

A Beautifully Baked Super Soft Hokkaido Loaf

Can you see many "holes" in the sliced bread?

I am using the Bread Cutting Guide and the sliced bread falls to lean on it. This is how Super Soft the Hokkaido Loaf is. Try yours today!

Steamed Chinese Pocket Buns

I've almost missed sharing this wonderful Steamed Chinese Pocket Buns that I've mentioned on my Facebook Page last December. The steamed buns are so soft and good to go with some luncheon meat or chicken floss as fillings or even the kong ba that the Chinese loves. Excuse me for the non-halal mention here. Alternatively, by eating it plain, it will equally gives the Umami taste.

This recipe is so much easier to do with the help of the Bread Machine and it yields 20 pieces of steamed buns.

Steamed Chinese Pocket Buns

Ingredients:

300ml    Water (room temperature)
5g           Salt
50g         Sugar
500g       Plain Flour
5g           Instant Dry Yeast
30g         Butter

Some     Melted butter (for application)


Method:

Step 1: Pour Water into the Bread Pan, then put Salt and Sugar on each opposite corner.

Step 2: Then pour in Flour and be sure to cover all the liquid ingredients. After which, dig a hole in the center to pour in Yeast into the Bread Pan. Transfer the Bread Pan to the Bread Machine. Close the lid and Run the function "Blend" that automatically sets for 25 mins. If your machine, don't have "Blend", you may use the "Dough" Function.

Step 3: Prepare Butter and after the Blend Function runs for 5 mins, pour in Butter to blend with the dough.

Step 4: After pouring in Butter, let the Bread Machine completes the Blend Function. When machine stops, let the dough rest in the Bread Pan for 15 mins of first proofing. At the stage when machine stops, you may switch off the bread machine entirely to save on electricity bills.

Step 5: Meanwhile waiting for the first proofing, prepare and cut the grease proof paper. Set aside for later use.

Step 6: When the dough is ready after first proofing, prepare a shaping board and rolling pin. Put some flour on the shaping board.

Step 7: Transfer the dough to the shaping board and spread some flour onto it. Do note that the dough is a little sticky.

Step 8: Cut the dough into 2 parts. Divide them into 20 smaller portion and round up.

Step 9: Then roll out the smaller portion dough into oval shape.

Step 10: Apply melted Butter on the surface.

Step 11: Fold the dough into half. Do note that the surface that applied butter should be inside. Then use a dough cutter to slightly cut slits on the surface to create some pattern on the pocket buns.

Step 12: You should now have a beautifully Shaped Chinese Pocket Buns.

Step 13: Place each of the Shaped Pocket Buns on the pre-cut grease proof paper and transfer to the Steamer tray. Let it rest for 45 mins till double in size. This is the Second Proofing Stage.

Step 14: When the dough has doubled in size, remove the Steamer tray and preheat water in the Steamer till boiling. Once water in the steamer comes to full boil, transfer the steamer tray to steam the pocket buns over high heat for 12 mins.

Finally, the Steamed Chinese Pocket Buns are ready. It is great to have it plain or even fill up the pocket buns with luncheon meat or chicken floss to your liking.

My Childhood Coconut Milk Agar - Agar

Not long ago, I talked to one of my friends (You know who you are) about this coconut agar-agar that I had during my childhood at one of the dim sum restaurants and she shared with me one of the recipes she has gotten online. As I don't like it too sweet and I really loved an overdose of coconut milk for its great aroma, I came out with this. 

Childhood Coconut Milk Agar - Agar

Ingredients: 

Agar-Agar Powder Mixture:

10g          Agar-Agar Powder (equals 1 pack as shown in pic)

125g        Water

Main Ingredients:

750ml     Coconut Water (used 2 Fresh Coconuts)

8 Blades  Pandan Leaves

130g        Caster Sugar

200ml      Coconut Milk (equals 1 pack as shown in pic)

Some       Coconut Flesh

Ingredients for Childhood Coconut Milk Agar-Agar

Method:

Step 1: Prepare the Pandan Leaves and tie into a knot.

Step 2: Scrape the Coconut Flesh from the Coconuts. Thereafter, prepare the Agar-Agar Powder Mixture and set aside.

Step 3: Bring the Coconut Water and Pandan Leaves to a boil. Lower to a simmer for 5 mins till you can smell the aroma of the pandan leaves.

Step 4: Add in Sugar and stir till it melts. Then, Pour in Agar-Agar Powder mixture. Keep stirring while pouring the mixture and bring it back to boil. Once boiled, turn heat to medium low.

Step 5: Pour in the Coconut Flesh and Coconut Milk.

Step 6: At this point, Remember not to stir the mixture and let it come back to a full boil using medium low heat adjusted earlier. Once boiled, turn off the heat.

Step 7: Remove the Pandan Leaves and transfer the mixture into a mould.

Step 8: Remove the bubbles by scooping them from the top of the mixture.

Step 9: Once all the bubbles are removed, let it cool at room temperature before transferring to the fridge to set.

And this is my Childhood Overdosed Coconut Milk Agar - Agar.

Recipe adapted from Table for 2 or More