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Soft pandan bread buns

Makes 8-10 buns

Recipe modified slightly from Kimmy cooking-pleasure’s blog.

Ingredients A

270 gm bread flour
1/2 tsp salt
50 gm castor sugar
2 tsp instant yeast
1 egg [set aside a little for glazing]
4-5 blades of pandan leaves (the green part only)
60 ml milk [add gradually]
25 gm butter
Ingredients B – Water Roux  [mix well]
1 tbsp plain flour
70 ml just boiled water
Method:
1. Prepare ingredients B – add flour to the water and stir till the flour has dissolved. Leave to cool a little and prepare Ingredients A.
2. Break up the pandan leaves into smaller pieces. Place in a blender and add the milk. Blend well. Strain the mixture to obtain the pandan/milk liquid. (I then added more water to the pandan residue and filtered again for use to make pandan pancakes as I didnt want to waste them!)
3. In a big mixing bowl combine the rest of ingredients A except the butter.
4. Mix together and knead till you get an almost smooth dough. Add the butter and continue to knead vigorously.
5. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place to rise till almost double in size. Depending on weather conditions this can take between 1hr to 2hrs.
6. Punch down and knead vigorously for a few seconds. Then separate dough into small balls and place in a baking tray.
7. Cover again and leave to rise till about double in size.
8. Preheat the oven to 180deg C, add a small tray of water at the bottomost shelf of the oven.
9. Bake for 15-20min, until the top is browned.
10. After taking out from the oven, check that the bread is cooked – the buns should sound hollow when tapped at the bottom.
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Condensed milk soft toast – 1 proofing

I had some sweet condensed milk (still have!) and itching to make some bread. I really like the 1-proof method to make Asian breads that are a slightly different texture to European bread.

For the original recipe click here.

Ingredients:
300g strong white bread flour
2 Tbsp caster sugar
2 Tbsp sweetened condensed milk
1 tsp instant yeast
large pinch of salt
200g full cream milk

2 Tbsp softened butter (I used Kerry’s Butter/vegetable oil blend)

1 tsp cocoa powder set aside (original recipe called for 2 tsp)

Method:
1. Place flour, sugar, condensed milk, yeast, salt in a large mixing bowl
2. Add milk gradually and mix ingredients together.
3. Start kneading until you get a slightly less sticky dough.
4. Add the butter and continue to knead vigorously until the dough is elastic.
5. Separate into one large and one small portion.
6. To the smaller portion add the cocoa powder and continue to knead to blend in the cocoa powder.
7. Roll and flatten the larger (non-cocoa) dough.
8. Roll and flatten the smaller cocoa dough and place the cocoa dough on top of the non-cocoa dough.
9. Roll both dough together.
10. Place in a loaf tin and leave in a warm place to rise till double in size. Cover with a clean tea towel.
11. When the dough is well-risen, pre-heat the oven to 150deg C with a small tray of water in the oven.
12. Bake for about 40mins.

Result:
I like the result very much! Soft, just a hint of sweetness. Doesn’t look as pretty as xingfuzhiwei’s product but still cute I think 🙂

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Pandan toast – 1 proof only

I had some frozen pandan leaves and was itching to make some pandan bread. I am so happy to find this simple recipe, manage to start with getting the dough ready, leave it to rise whilst I went off to teach tuition, and bake it when I got back!

I found the initial killer toast recipe from Victoria Bakes and have tried that too. This pandan one came from Bake with Paws with slight modification. – Thanks both!

INGREDIENTS:

260g bread flour
1 teaspoons instant dry yeast
2 Tablespoons caster sugar
½ teaspoon salt
180g — made up of 2 small eggs + full cream milk blended with 6-8 green parts of pandan leaves to get the extract
30g butter (room temperature)

Method:
1. Mix flour, salt, sugar and yeast in a big mixing bowl.
2. Add eggs and pandan milk mixture. **I would recommend adding half first and work to get a dry dough, then add the rest gradually. I added all at once and the dough was very sticky and difficult to work with.
3. When dough is slightly easier to work with, add butter.
4. Knead vigorously till you get an elastic smooth dough. Check with the ‘windowpane test’. It took me a good 30min — the initial difficulty was because the dough was so sticky. THen it was probably because I got a bit tired!
5. When the dough is well kneaded, separate into 2 or 3 portions.
6. Roughly flatten and roll each portion like a mat.
7. Place in a loaf tin and leave to rise in a warm place for about an hour or till doubled in size.
8. Preheat the oven to 180deg C with a small tray of water in the oven. Bake for 25 – 30min in the middle rack of the oven, until the top is nicely browned and bread sounds hollow when tapped at the botton.

Results:
I love it, and my boyfriend too! pandan-toast-one-fermentation-1We had it for breakfast the next day and a big 1/3 was gone.It the first time too that I managed to bake a pandan – something and getting such a lovely green. Very pleased.

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Satay sauce (Spicy peanut sauce)

Expensive air tickets and not enough annual leave means I have to stay all alone in Cambridge for Christmas this year! It was nice though to have the house to myself, peace, quiet and also the chance to do lots of experimenting in the kitchen!

Between getting ready and going for midnight mass, that was about 40min, I couldn’t sit idle so I made spicy peanut, aka, satay sauce.

This is a very well-known sauce in Singapore and Malaysia, usually as a dip for Satay. I have never thought I”ll make it, but that’s because they always come with the Satay! The ‘satay’ in chinese restaurants outside of Malaysia/Singapore almost never real Satay sauce….

The sauce can be frozen so there is no worry if they can’t be finished in one go.

Ingredients used:

1 cup salted peanuts

for the Paste:
6 red chillies, roughly slice
6 dried bird’s eyes chillies
2 lemongrass (just the bottom white part), smashed and roughly slice
thumbsize galangal, roughly slice
thumbsize ginger, roughly slice
3 shallots, roughly chop
1 garlic clove, smash
2 Tbsp vegetable oil
~3/4 cup water

1 Tbsp oil
1 Tbsp brown sugar
5 Tbsp tamarind juice (made from soaking tamarind dry pulp)
1 tsp salt

120ml coconut milk

Method:
1. Blitz peanuts till fine, set aside.
2. Place all Paste ingredients into the blender and blend till a paste is formed.
3. Heat the 1 Tbsp oil in a wok. When heated add the paste and fry till it starts to be fragrant.
4. Add the tamarind juice, tips of lemongrass, brown sugar and salt.
5. Add the peanuts and coconut milk, stir and leave on medium heat for 20-30 min.
6. Stir occasionally to prevent the sauce sticking to the base.

Adjust the seasoning to suit your taste, add more sugar if the tamarind makes it too sour. A good satay sauce should be sweet, sour, spicy and creamy all in one.

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