Pandan Coconut Milk Hokkaido Buns, courtesy from a friend

Following my post on Pandan Coconut Milk Hokkaido Loaf with Raisins, yesterday my friend tried this recipe that I am highly recommending, using her Panasonic Breadmaker. Being her first time using the machine, she happily followed the sequence of pouring the ingredients into the bread pan that I have stated ie. the liquid ingredients first, follow by dry ingredients and finally, yeast. Do note that this sequence applies to most of the commercial breadmaker except Panasonic.

She transferred the bread pan to her Panasonic Breadmaker and started the machine but it didn't move at all. She messaged me asking for help and we both troubleshoot to find that the sequence of pouring the ingredients for Panasonic is the yeast first, follow by dry ingredients and finally liquid ingredients, as oppose to the sequence of my Aztech Breadmaker. 

My friend had quickly transferred the ingredients to her mixer to prepare the dough, manually kneaded the dough, proved the dough twice like what the breadmaker does and finally, baked it in her oven. 

This was what she had gotten, a wonderful and beautifully baked Pandan Coconut Milk Hokkaido Buns. And it is really great to know that the buns are well-liked by her family.

Photos courtesy from my friend.

And if you have got a good mixer at home or using your strong arms, it is always possible to follow our recipe, manually knead them into dough and finally baking into buns instead of a loaf.

As a footnote, when following any bread machine recipe, always compare that with your bread machine's operating manual to confirm the sequence of adding ingredients, as different breadmaker may work differently. 

Happy Baking!

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!

Chocolate Milk and Peanut Butter Chips Hokkaido Loaf

I am so obsessed with the soft texture of Hokkaido Loaf that I went extremely busy experimenting the original recipe of Creamily Aroma Hokkaido Toast with different flavors. And so I am presenting to you the Chocolate Milk and Peanut Butter Chips Hokkaido Loaf recipe. The bread texture is soft and by sniffing the bread, I was mesmerized by the aroma just like sniffing the aroma of a cup of coffee. 

Chocolate Milk and Peanut Butter Chips Hokkaido Loaf (750g loaf)

Ingredients:

125g      Fresh Chocolate Milk

75g        Whipping Cream

1            Egg

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)

70g        Peanut Butter Chips (to add on when machine beeps)

Ingredients for Chocolate Milk and Peanut Butter Chips Hokkaido Loaf.

Method:

Step 1: Pour in liquid ingredients ie. Chocolate Milk, Whipping Cream and Egg into Bread Pan. Then, pour in Sugar and Salt on each opposite side of the Bread pan, follow by flour, milk powder and yeast.

Step 2: Transfer the Bread Pan to the Bread Machine and Locked the Pan. Select Basic Function, follow by 750g loaf size and Medium Crust. And remember to Press Start.

Step 3: Get ready the Peanut Butter Chips to pour in to Bread Pan when the Bread Machine Beep after the First Proof.

Step 4: When Bread Machine start to blend the ingredients into a Dough, you may assist the machine by scraping down the flour that stick to the sides of the Bread Pan.

Step 5: When Bread Machine beeps (5 times), pour in the Peanut Butter Chips.

Step 6: As you can see, there are 2 stages of proofing of the dough. After the Second Proof, the baking process will start and so, you shall not open the lid to peep.

And when the baking ended, this is the Chocolate Milk and Peanut Butter Chips Hokkaido Loaf that you will be getting.

The End Product of Chocolate Milk and Peanut Butter Chips Hokkaido Loaf. Now, Are you hungry already?

Trust me! The Loaf is soft and the moment I opened the lid of the Bread storage, I am mesmerized by the aroma of the Peanut Butter Chips.

Instant Oat Bread

I was given a sample pack of instant oat, just nice to make 1 portion. In the family, we don't really crave for blanching an instant oatmeal. How do you fare?

Surprisingly, when it is put to good use in the Bread Machine, it churns a very good loaf of soft bread. Try this.

Instant Oat Bread (500g loaf size)

Ingredients:

Cooked Oat:

20g       Instant Oat

100g     Hot water

Main ingredients:

120g      Cooked oat

75g        Water

15g        Caster sugar

2.5g       Salt (1/2 tsp)

250g      Bread Flour

25g        Unsalted Butter

2g          Instant dry yeast (1/2 tsp)

As you can see here, it is a Free Sample that I have gotten from my other purchases from NTUC Stores.

Method:

Step 1: First, Blanch the Instant Oat with Hot Water to yield 120g of Cooked Oat. Let the Cooked Oat rest at room temperature to cool.

Step 2: Pour in the Cooked Oat into Bread Pan, follow by water, then sugar and salt on each opposite sides of the Pan.

Step 3: Add on Unsalted Butter as part of liquid ingredients stated in my Bread Machine's User Manual. So remember to check yours.

Step 4: Pour Bread Flour into bread pan, covering all the liquid ingredients and dig a small hole for the Yeast.

Step 5: Pour in the Yeast.

Step 6: Transfer the Bread Pan back into the Bread Machine and Locked it as per the direction of your machine.

Step 7: While it is mixing and blending to form dough, you may peep to check the Bread Machine.

Step 8: There are always 2 stages of proofing of the bread dough. Notice a slightly bigger size after the second proof? No more peeping after second proofing as the Bread Machine will run on baking.

Finally you will have a nice soft loaf of Instant Oat Bread. Savor your achievement and enjoy! Again, Remember to cool the loaf for at least 30 minutes before cutting the bread for otherwise, the Bread will turn wet. I would usually leave to cool for 1 hour on a safe side.

p/s: After trying this Instant Oat Bread, I started to like instant oat. Cheers!

Creamily Aroma Hokkaido Loaf 奶油香北海道土司

Yesterday, I have made an aromatic Hokkaido Loaf tweaking the recipe to have more of the whipping cream instead of fresh milk. The Loaf is softer than the usual Bread Loaf that I have been baking so far. Without further ado, here's the recipe:

Creamily Aroma Hokkaido Toast (750g loaf size)

Ingredients:

200ml      Whipping Cream
1                  Egg
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:

Step 1: Pour in liquid ingredients into the bread pan i.e. Whipping Cream and Egg, follow by Sugar and Salt, each taking an opposite corner. Please note that different Bread Machine sets a different sequence for pouring the ingredients. Do remember to check your Bread Machine's instruction manual.

Step 2: Then pour in Bread Flour, Cake Flour and Milk Powder. Be sure to cover up all the sides of the liquid ingredients. Then, dig a small hole in the center to pour in the Yeast.

Step 3: After you have pour in all ingredients into the bread pan, transfer the bread pan into the bread machine. Press Basic Function, choose a 750g loaf size and Medium for color of loaf. Then, Press Start. The first 10 mins, the bread machine will mix the ingredients to make a dough like the image shown above. You can then let the machine run on its own and you can sit back to relax.

Once the Bread Machine stopped, remove the loaf to a wire rack to cool for at least 30 minutes to 1 hour.

Tada! A soft and creamily aroma Hokkaido Loaf without any preservatives. Now isn't that one healthy food. 

My First Loaf: Aztech Basic Loaf

When we purchased our Breadmaker, the usual thing that we did was to go through the User Manual that comes with the bread machine. Imprinted in the manual, there are some basic recipes for the functioning of each setting prefix by the bread machine. The first thing to do is the First Time Activation of the bread machine where we are required to do an empty Bake for 10 mins, just like what we will do for all ovens. There will be some smoke and burnt smell during the empty bake, which is perfectly normal.

After activating the functioning of the bread machine, I baked my very first Homemade Basic Loaf using the Recipe in the User Manual.

Aztech Bread Loaf Recipe (500g Loaf)

Ingredients:

160ml     Water

1              Egg (60g)

15g          Unsalted Butter

2.2g         Salt (or 1/3 tsp)

18g          Sugar 

10g          Milk Powder

240g        Bread Flour

2.5g         Instant Dry Yeast (3/4 tsp)

Method:

Always remember to pour in the liquid ingredients into the bread pan, follow by salt and sugar, each on opposite sides, then pour in the dry ingredients i.e. milk powder and bread flour. Instant yeast will be the last. Do note that I have put in Unsalted Butter right after the liquid ingredients as stated in the User Manual. Some bread machines require the sequence of butter to follow right before the yeast. So do check the User Manual that comes with your bread machine. 

p/s: My first loaf and so the Instant Yeast is spread all over the top of all the ingredients. This is Totally Wrong. To ensure that the Yeast are not killed, after pouring in the Bread Flour, you'll need to dig a small hole and pour in the Yeast. This will ensure that the yeast are not mixed with salt that act as a balancer so that the dough will not rise too much and collapse.

Step 1: Pour in the Liquid Ingredients follow by salt and sugar at each corner then butter, flour and yeast.

Step 2: Once all ingredients in the Bread Pan, put the pan back into the machine and Press the Basic Function. Then, sit back and relax to see that the ingredients are being automatically mixed, knead into dough and being proof before it is being baked.

Step 3: After the proofing process, the bread machine will start to bake. During the baking, do not open the lid of the machine but you may peek through the window of the lid.

Tada! Finally finished the Bake of my first loaf.

Have a wire rack ready to place the bread for 30 mins to cool the bread. Remember to be patient as bread that have not been cooled long enough will be wet entirely when you cut it. Trust me, I have tried this before!

Final Product! I am tapping myself on the shoulder for this first successful bake!