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.
mix in flour
then put on ‘dough’ function of the bread machine
Roll out dough individually and put on slices of cheese
done, looks ok but taste so dry and not nice at all
2nd try:
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.
made into roll with sweet potato filling
looks nice
very good texture
3rd try:
making 2 potato bread using 2 recipes
forgot what is the difference between 2 recipes…
This is the more “liquid” recipe whereby the dough is very soft and more moisture
the left side is the one with less moisture and the individual rolls are less glued to each other
done
both bread are very soft, too soft for my liking though, one of it is very much “kuih” texture
4th try
making sausage roll using recipe using “roux” again
nice and soft
5th try:
filled with yam
6th try:
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:
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
rising
fully risen and ready to be baked
8th try:
should be using the same plain white recipe from Wu Pao-Chun Champion Toast (吴宝春金牌土司)
filled with cheese slices inside
top with more mix cheddar cheese and baked in a pullman loaf tin
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.
