Japanese Melon Pan Cookie Top

Youtube video:

http://www.youtube.com/watch?v=5z0e-GKJA10

Cookie Dough
25g unsalted butter (room temp)
35g sugar
25g beaten egg (room temp)
80g cake flour
1/4 tsp baking powder
Bread flour for dusting


- Bread Dough -140g Bread Flour (4.94 oz)
25g Sugar (0.882 oz)
1/3 tsp Salt
5g Non-Fat Dry Milk Powder (0.176 oz)
3g Instant Yeast (0.106 oz) - a little less than 1 tsp
1 tbsp Beaten Egg
70ml Warm Water (2.37 fl oz)
15g Butter (0.529 oz)
Bread Flour for dusting

Cookie Top
Whisk the butter (hand whisk) until creamy
Gradually mix in the sugar and mix
When the color turns to white, gradually mix in the egg slowly
Do not put in the egg all at once, otherwise the butter will separate

Mix the baking powder into cake flour.
Sieve into a bowl
Pour it out and sieve again

Put one third of the cake flour mixture and lightly mix with a spatula
Add another one third and lightly mix
Add the rest and stir till the mixture is thoroughly mixed
Be careful not to overmix the dough

Place the dough onto a cookie tray on top of a cling film
Flour your hand and gently shape into a cylinderical shape
Wrap the dough and put into fridge for an hour




Now to bread body:

Add the sugar, followed by salt, followed by dry milk powder into the flour
Add the instant yeast into the mixture
Hand whisk the mixture well

Put the beaten egg into warm water
Gradually pour into the mixture and mix with a spatula till evenly mixed

Gently knead
Throw the dough onto pastry board few times
Knead the dough using your body weight
Repeat this process until the dough is less sticky

Flatten the dough and add in the softened butter
Gather the dough and knead
Throw the dough onto the board and roll.
Repeat this process for 10 mins

Roll the dough into a ball and put to proof for 40mins (at about 99deg F/37deg C)

Flatten the dough and roll into cylindrical
cut into about 50g
Spread the dough into the other side of the surface
Make sure the bottom is tightly close
Roll into ball and put onto cooking tray
Cover with cling wrap and let them rest for 20mins

.................
Preparation of cookie sheet
While resting, shape the dough into a ball. Place between two cling film and press into round shape with a spatula
Leave into fridge so that the cookie sheet is easy to handle.


Reshape each bread dough into a round
cover with a cookie sheet and adjust
Hold the dough upside down and stretch cookie sheet into the center
Pinch the bottom of the bread dough and dip the cookie dough into sugar
Cut pattern on the top with a scraper

Proof for another 40 mins
The dough should increase by twice

Bake the melon pans at 175 deg C for 12 mins

Hokkaido Milky Bun - Tangzhong starter

This recipe is from Angie Recipe

Hokkaido Milky Bun - using Tangzhong starter
http://angiesrecipes.blogspot.com/2009/02/hokkaido-milky-loaf-buns.html

• 300 g All-purpose flour
• 50 g Rye flour  [ She mentions can substitute by bread flour]
• 30 g Milk powder
• 120 g Tangzhong-Water Roux Starter
• 55 g White sugar
• 14 g Fresh yeast

5 g Salt 1 Egg 30 g Milk 50 g Creme fraiche/Fresh creamangiesrecipes 30 g Soft butter, diced

Her blog has a very detailed step on how to shape the bun.

Some notes from her blog:
1. Mix all ingredients over low speed till incorporate. - then adjust to medium and continue to beat.
2. Cut in the butter when dough ball starts to form
3. Put speed to low to knead till butter has blended in
4. Increase speed to medium till dough becomes very smooth and elastic.


- in comments section
- can substitute rye with bread flour
- sub 14g fresh yeast with rapid dry yeast

Whipping cream filling

ref: Meng teacher recipe book.

Ingredient

180g whipping cream
20g fine sugar

Steps:

1. Beat cold whipping cream in stainless steel pan. Pan submerge in pan of  ice cube water.
2. Beat from slow to fast.
3. When it thickens, add in all the sugar.
4. Continue till the batter expands, and turn to solid state.

To make yogurt filling

Ref: Meng teacher recipe book

Ingredient

80 g unsalted butter
20g icing sugar
15g fresh milk - at room temperature
100g marigold yogurt - make sure at room temperature

Method

1. use spatula to mix icing sugar with butter
2. use electric whisk - from slow to fast - beat till fluffy
3. add in batches fresh milk and beat till smooth
4. then add yogurt in 3 batches - whisk at high speed till smooth.

To make HK Sweet Buns

https://sites.google.com/site/printablechristinesrecipes/pai-bao-hong-kong-sweet-buns

 To make Tangzhong

Ingredients of tangzhong (湯種 The amount is enough to make two loafs):

• 50gm/ 1/3 cup bread flour
• 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

Method of making tangzhong:

1. Mix flour in water well without any lumps.
2. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
3. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.

1. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chill it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)

When the lines start to form, I switch off the fire. Then i continued stirring.
The mixture gets thicker and the lines become more pronounced.


Picture of the tangzhong done.



Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz1RVFk5BaL

Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz1RVFgcdDA

 

Pai Bao (Hong Kong Sweet Buns)

Prepare two loaf tins, 12cmx22cmx6cm each

Ingredients:

• 370 gm bread flour
• 65 gm caster sugar
• 5 gm salt
• 12 gm full cream milk powder
• 6 gm instant dry yeast
• 
  
• 
  

• 125 gm milk
• 28 gm condensed milk
• 75ml whipping cream
• 1 egg yolk
• 120 gm tangzhong (refer to this recipe for making tanzhong, use half of the amount for this recipe)
• 
  

• 35 gm unsalted butter, softened
• 30 gm whisked egg

Method:

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). 
2. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. (The time of kneading in my breadmaker is about 30 minutes.) Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
3. Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
4. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then roll to the bottom. Pinch to seal (see picture 4). Turn seal downward. Roll and stretch to about 20cm in length (see picture 5). With seal downward, place in the loaf tin. Repeat this step with the rest of the dough. Let proof in the tins, covered with cling wrap (see picture 6). The best temperature for 2nd round proofing is 38C, humidity 85%.
5. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Source: Pai Bao (Hong Kong Sweet Buns) [Christine's Recipes]

Huat Kueh

This recipe is got from http://randomknacks.wordpress.com/2007/12/21/kueh-nen-guo-ji-dan-gao-huat-kueh-fa-gao/

Ingredients for ‘Huat Kueh’

• 2 eggs
• 1 catty of plain flour (600g)
• 2 teaspoons of baking soda
• half cup of freshly squeezed coconut milk
• 1 catty of brown sugar (600g)

Cook a pot of brown sugar syrup by mixing the brown sugar with water. Stir until no lumps could be seen.

Mix the flour, eggs, brown sugar syrup and coconut milk together. Add in the baking soda and mix well using your hands , or spoon.. or whatever you like.

Steam for 25 minutes. 

Comment: Kinda heavy in sugar

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or:
from: http://blog.yam.com/homeeconomics/article/13609054

To make Yam Paste

Adapted from Jane's Corner


http://janechew.blogspot.com/search/label/%E6%9C%88%E9%A5%BC

• 500克芋头，65克细纱糖，30克无盐奶油， 20克奶粉

- 500 g yam

- 65 g fine sugar

- 30 g unsalted butter; olive oil?

- 20 g milk powder

做法：

1. 芋头去批切块。大火蒸30分钟。Steam high heat
2. 乘热用叉子压烂成泥状。use fork to smash
3. 加入其余材料混合均匀即可。add in butter(oil), sugar,milk powder. Mix well
4. 放入冰箱冷藏备用。keep in fridge

Making pandan juice

Well, it's not as easy as i thought. I thought I could easily blend a cup of pandan leaves with just a little water and try to squeeze out the juice. Eventually I have to add about 100ml of water.

Finally for about one packet of pandan leaves bought from NTUC, I used about 250ml of water.

Below is a picture of the remains after squeeze out.