Friday, August 28, 2009

NAAN

Ingredients
Bread flour 500gm
Salt 5 gm
Shortening 30gm
Yeast 8gm
Water 285gm

Method
1) All in method
2) Divide dough to 100 gm
3) Roll dough thinly to diagonal shape
4) Heat oven to 250 C
5) Bake for 30 sec or until
cooked

Wednesday, August 26, 2009

Monday, August 24, 2009

Panettone

Ingredients

Bread Flour 1000gm
Castor Sugar 200gm
Butter 180gm
Skim Milk Powder 40gm
Bread Improver10gm
Yeast 30 gm
Water 400
Eggs 150 gm
Salt 10gm
Sultanas 300gm
Mixed Peel 150 gm

Method

1) All in method
2) Lastly add fruits
3) Shape into 230 gm, rest for 15 mins
4) Final proofing 1 hr
5) Egg wash and steam bake at temperature 200 C for 27 mins

Delicious BAGEL

Ingredients
Bread Flour 1000gm
Salt 20 gm
Castor sugar100gm
Shortening 60gm
Yeast 10gm
Eggs 100 gm
Bread improver 10gm
Water 450gm

Method
Mix all ingredients until thin membrane. Shape diagonal and make into doughnut shape. Put into the boiled water for 2 mins, scoop it up, sprinkle white and black sesame seeds and straight into the oven at 200 C for 15- 20 mins.

Monday, August 17, 2009

Open Top Loaf

Ingredients
Bread flour 900gm
Multi Grains 47 gm
Water 606 gm
Salt 14 gm
Yeast 19 gm
Fat 19 gm
castor sugar 19 gm

Mix all the ingredients until dough is fully developed. Shape dough to 500 gm and bake at temperature of 210 C for 35 to 45 mins.

Par Bake Loaf

Ingredients


Bread flour 592 gm
Wholemeal flour 18 gm
Water 427 gm
Salt 9 gm
Yeast 9 gm
Fat 3 gm
Castor sugar 3 gm


Mix all ingredients and mix dough until fully developed. Shape dough to 300 gm each and steam bake at temperature of 160 C for 25 mins. Let it cool and put in the freezer. Each time you want to consume, take it out to thaw for 20 - 30 mins and rebake at 220 C for 10-12 mins.

Sunday, August 16, 2009

Saturday, August 15, 2009

Healthy Grain Bread

Mixed Grain Bread

Friday, August 14, 2009

Artisan Bread

Bread, bread,bread

Thursday, August 13, 2009

Sweet Paste Raisin Buns

Delectable Buns

Wednesday, August 12, 2009

Caraway Sour Rye

Caraway Sour Rye
Ingredients
  1. Bread flour 500 gm
  2. Sourdough 50 gm
  3. Water 250 gm
  4. Salt 5 gm
  5. Yeast 5 gm
  6. Bread improver 5 gm
  7. Caraway seeds 5 gm

Mix dry ingredients with sourdough and water and mix till fully developed. Lastly add in the caraway seeds. Rest for 20 mins. Round and cut dough to 500 gm and final proof for 45 to 1 hour. Score the bread and steam bake at 220 C for 25 to 30 mins.


Delicious Foccacia

Foccacia

Ingredients

  1. Bread flour 500 gm
  2. Water 400 gm
  3. Salt 11 gm
  4. Dry yeast 5 gm
  5. Bread improver 5 gm
  6. Olive oil 5 gm

Mix dry ingredients with water and mix till the dough is fully developed. Shape dough to 500 gm and rub with olive oil. Final proof for 45 to 1 hr. Steam bake at 200 C for 25 to 30 mins.