Sunday, September 24, 2017

Wolfberry Wholemeal Bread 枸杞全麦面包

Start bread making early in the morning. Inspiration to bake a new bread flavour.

Blending a special ingredient. Guess what is it?

It's the wolfberries! Wash and soak a while before blending.

Recipe is taken from blog Honeybeesweets.

I use half the recipe. And some adjustments as follows. I replace the egg with water.

Recipe (Using a 20x10x10 loaf pan)

15g wolfberries
165g water (use some to blend with the wolfberries)
20g milk powder
20g fine sugar
10g red dates sugar
1/2 tsp salt
200g bread flour
80g wholemeal flour
3/4 tsp instant yeast
18g butter

Knead using the breadmaker for 15 minutes. Add butter. Restart the machine and knead for another 25 minutes till window pane.

Dough is done! To be proof for 1 hour or till double in size.

After 1 hour. Just poke a hole in the dough. If it stays then proofing is done.

If the indent springs back, then it is underproof. If the indent collapse, then it is overproof.

Punch out the air. Divide the dough into 3 equal portions. Roll into long flat shape.

Roll up and place into the loaf tin. Let it proof till dough risen to about 80 to 90% of the height of the tin. (Oops! Don't look very uniformed)

Done! Colour is so nice! To the oven at 160 deg C for 35 minutes. I cover the top with aluminium foil at 20 minutes.

I'm still trying to experiment the right timing and temperature for a loaf bread for my oven.

So excited to see the good results! Beautiful golden brown!

Wolfberry Wholemeal Bread 枸杞全麦面包!

Natural colour from the wolfberries.

Homemade bread is the best!

Monday, July 03, 2017

One-time Fermentation Kosong Milk Bread

Have always wanted to make bread in the oven cos the aroma and taste is much better than baking in a breadmaker. But the amount of time puts me off.

Saw this one-time fermentation method and I made it immediately!

Recipe is taken from blog Xingfuzhiwei.

Recipe (For 8cm x 8cm square pan)

300g bread flour
35g sugar
3g salt
3g instant yeast
1 egg
170g milk
30g butter

1. I knead the dough using the breadmaker for a complete cycle of 25 minutes. Then restart and knead for another 10 minutes till the dough pass the window-pane test.

2. Roll the dough round, cover and set aside for 15 minutes.

3. Divide the dough into 9 equal portions. Roll round, cover and set aside for 10 minutes.

4. Roll the doughs round again and put into pan.

5. Cover and proof for for 45 minutes to 1 hour or double in size.

6. Sprinkle with sesame seeds. Bake at 170 deg C for 20 to 25 minutes.

I'm using a large egg. I reduce the liquid to 160g. But dough is still quite sticky. Still not experienced enough to adjust the liquid level.

Just before baking. Off to the oven. Be good!

Kosong Milk Bread beautifully baked!

My Kosong Milk Bread for breakfast.

Just knead, shape, proof and bake. Save time and taste soft too!

Sunday, April 30, 2017

Mayer Breadmaker - Wu Pao Chun Bread 吴宝春面包

This week I have tried this famous recipe by Wu Pao Chun 吴宝春. One original and one wholemeal version.

I can't find the most original recipe online. But I have just borrowed his book from the library!

This recipe is taken from Baking Taitai. I believed is an adapted version.


198g fresh milk
24g sugar
3g salt
300g bread flour
3g (3/4 tsp) instant dry yeast
14g unsalted butter

Using soft bread, 500g, light crust.
Butter is added when the machine pause during kneading.

Baked! It's the prettiest bread so far! Lightly brown and smooth top!

Too bad it always wrinkled after cool down.

Love this Wu Pao Chun milk bread! Soft and smells good.

Wholemeal version

The same Wu Pao Chun bread, replacing with 30g wholemeal flour.

Did a little experiment. Tested a 500g loaf using 750g option.

Using soft bread, 750g, light crust.

It takes 2 hours and 55 minutes, about 30 minutes longer than a 500g loaf. The kneading time is 40 minutes, longer proofing time and I think it also bakes during the last 45 minutes (I wasn't there to monitor).

Result seems not much difference actually, in terms of size or taste.

Still looking good!

Sunday, April 23, 2017

Mayer Breadmaker - Wholemeal bread / White bread / Sugar twist bread

I have made bread 3 times this week trying different recipes.

2 are from Carol 自在生活.

Wholemeal bread


180ml cold water
14g sugar
1/2 tsp salt
250g bread flour
30g wholemeal flour
3g (3/4 tsp) instant dry yeast
28g unsalted butter

(Quite a bit of butter here.)

Using soft bread, 500g, dark crust.

Wholemeal Bread, added tiny bits of walnuts.

White bread


165-170ml cold water
20g sugar
1/2 tsp salt
250g bread flour
2g (1/2 tsp) instant dry yeast
15g unsalted butter

(Less butter.)

Using soft bread, 500g, dark crust.

Top with a bit of white sesame seeds. This is a very small loaf.

Both recipes are reasonably soft. Still looking for the best one.

Sugar twist bread

Wanted to try making this bread that I often buy from bakery.

Can refer here for the shaping part, though I'm not using the same recipe.

I used back the first recipe I have tried. I like that it uses vegetable oil. Healthier.


160g cold water
45g raw sugar (I use white sugar)
3g salt
20g coconut oil (I use vegetable oil)
210g bread flour
50g top/cake flour
3/4 tsp instant dry yeast

Select Ferment Dough which takes 1 hour 30 minutes.

It will knead continuously for 25 minutes and then stop for 1st proofing.

End of proofing.

First time shaping and baking bread in oven ever since I bought the breadmaker.

Dough is a little sticky. Shaping not very well done though. There's always a first time!

(Wanted to take photos on the shaping part. But very troublesome.)

Take the dough out, punch out the air, and divide into 4 equal portions. Roll into balls and rest for 15 minutes.

Roll each portion into a long rope shape until length is twice of pan. Hold the 2 ends and twist until tight. Then join the 2 ends and seal.

Leave it to proof for 45 minutes. This is how it looks.

Brush with egg and sprinkle sugar on top.

Bake in oven at 170 deg C for 20 minutes or until golden brown.

Home-baked sugar twist bread!

Soft and smells good just like from bakery!

Sunday, April 16, 2017

New Mayer Breadmaker - Amish white bread / Basic white bread / Pumpkin bread

I'm starting breadmaking all over again!

After contemplating for the longest time, I bought a Mayer Breadmaker, immediately after I saw a great deal online!

Ever since the previous breadmaker broken down, I'm afraid to invest in another one. Afraid that it will break down without using much (the previous spoilt in less than 3 years). Afraid that I will not use it frequently as time goes on.

Still I have been waiting for promotions for breadmakers, searching online shopping websites for any good deals, and even thought of getting from Taobao. Looking for a basic and cheaper one to play with.

Finally, I saw the great deal and bought without hesistation! From a carousell seller who got it as free gift. It's brand new at $60! Model is MMBM12 (750g). Glove included.

It has been 1 week since I bought the breadmaker. Have made bread 3 times with it and sharing over here.

First experiment with Amish white bread

I'm using the Amish White Bread recipe from My Mind Patch as I found she's using the same Mayer breadmaker. A good read to familiarize with this breadmaker.

Simple ingredients, no egg, no milk, no butter. Great for a testing a new machine.


160g cold water
45g raw sugar (I use white sugar)
3g salt
20g coconut oil (I use vegetable oil)
210g bread flour
50g top/cake flour
3/4 tsp instant dry yeast

1. Put in the ingredients in the order stated, water first, yeast last.
2. Select sweet bread, 500g, light crust. Total making time is 2 hours 25 minutes.
3. Kneading.
4. Proofing.
5. Just baked.
6. Out of the machine, upside down, with a hole which is where the blade is.

Noting the timeline for sweet bread:

2:25 Start mixing and kneading
2:13 Pause kneading for 5 minutes
2:08 Start kneading
2:05 Beep for adding extra ingredients
1:50 Stop kneading (Total 35 minutes) and first proofing (20 minutes)
1:30 Beep (Optional: Can pause the machine at this time, take the dough out to remove the blade, shape, and then put it back to the machine and resume proofing.)
0:45 Start baking (Do not open machine)

My first simple white bread. Not bad! Crust a bit too light, a bit moist (maybe I cut when still warm), bad slicing! Overall it's very soft, a bit chewy, and mildly sweet.

The 2 other breads I'm using recipes from this Chinese breadmaker book which I bought even before I decided on buying a breadmaker!

Basic white bread

This is the first and most basic recipe in this book. So just try. There's no oil and butter in it at all.


190ml cold water
20g sugar
5g salt
250g bread flour
3g (3/4 tsp) instant dry yeast

1. Using soft bread, 500g, dark crust.
2. Dough seems to be a bit wet. In fact the water content seems to be slightly higher for this book.
3. Out of breadmaker. The top always not dark enough.
4. Rougher and more crumbly. Expected. Tiny bit of saltiness.

Noting the timeline for soft bread:

2:27 Start mixing and kneading
2:17 Pause kneading for 10 minutes
2:07 Start kneading
2:04 Beep for adding extra ingredients
1:50 Stop kneading (Total 37 minutes) and first proofing (20 minutes)
1:30 Beep (Optional: Can pause the machine at this time, take the dough out to remove the blade, shape, and then put it back to the machine and resume proofing.)
0:45 Start baking (Do not open machine)

Pumpkin bread


200g pumpkin (I used 127g (my leftover), steamed and mashed)
50g egg
60ml cold milk (I use egg + water = 100g)
30g sugar
3g salt
250g bread flour
3g (3/4 tsp) instant dry yeast
20g unsalted butter

1. Mashed pumpkin, egg and water
2. The dry ingredients (I should add the butter only after 1st kneading)
3. Using sweet bread, 500g, dark crust.
4. After kneading
5. After proofing
6. Just baked

Looks good!

Cutting out. Nice golden yellow! Some holes, due to air pockets, and maybe the pumpkin bits.

It's quite soft, and some sweetness from the pumpkin.

Will update after more experiments.