Recipe: Bread making using Cornell bread machine (8 tries)

Posted by vivien | Recipe | Thursday 9 October 2014 8:59 pm
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19,721 Total Views

Bread1stTry_1

Here are 8 tries (in June and July this year) of bread making using Cornell bread machine bought on promotion for only RM299. Above is first try, i think it is some flour mixed with water and left it to autolyse for few hours before adding in flour.

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mix in flour

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then put on ‘dough’ function of the bread machine

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Roll out dough individually and put on slices of cheese

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done, looks ok but taste so dry and not nice at all

2nd try:

Bread2ndTry_6

Above is quite good recipe of using a “roux” mixture. The roux mixture being 100g of bread flour mixed with 70g of boiling water, add more boiling water if the roux mixture is dry.

Bread2ndTry_7

made into roll with sweet potato filling

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looks nice

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very good texture

3rd try:

Bread3rdTry_10

making 2 potato bread using 2 recipes

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Bread3rdTry_12

forgot what is the difference between 2 recipes…

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This is the more “liquid” recipe whereby the dough is very soft and more moisture

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the left side is the one with less moisture and the individual rolls are less glued to each other

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done

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both bread are very soft, too soft for my liking though, one of it is very much “kuih” texture

4th try

Bread4thTry_17

making sausage roll using recipe using “roux” again

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nice and soft

5th try:

Bread5thTry_19

filled with yam

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6th try:

Bread6thTry_21

2nd time making bun filled with yam, and also filled with steamed mini ayamas sausages. Using a different recipe, remembered it to be just ok

400g flour

260 milk

70g sugar (2.5 Tbsp)

6g yeast (1.5 tsp)

1/4 tsp salt

50g oil (2.5 Tbsp)

7th try:

Bread7thTry_22

filled with cheese (Plain White Load recipe using Wu Chun Pao Recipe) *highly recommended

375g bread flour

30g sugar (1-1.5 Tbsp)

3/4 tsp salt

20g butter (add last)

1 tsp yeast

240g milk

Bake at 190 Celcius for 30 minutes

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rising

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fully risen and ready to be baked

8th try:

Bread8thTry_25

should be using the same plain white recipe from Wu Pao-Chun Champion Toast (吴宝春金牌土司)

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filled with cheese slices inside

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top with more mix cheddar cheese and baked in a pullman loaf tin

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done, yummy, will want to make this cheesy loaf again, just like those bought from store

Below the complete bread recipe (roux technique) which i used
Basic Sweet Bread dough from Alex Goh “Magic Bread”

A
100g bread flour
70g boiling water

B
300g bread flour
100 plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast Put on TOP

C
175g cold water
60g cold egg (I replaced with cold water)

D
60g butter (When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic)

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs. (I only left it in fridge for 1 hour)

2) Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended.

3) Add in D and knead to form elastic dough

4) Let it proof for 40mins or longer till it double in size, roll into loaf, Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

5) Else divide the dough, mould it round. Rest for 10mins, then shape into buns/loaves, let rise until doubled and then bake at 350F.


 

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