How to make croissant look alike bun

I like to play with my bread dough and shape them into variety of buns. Just to share how I shape this croissant look alike bun.

1) mould the dough into tear drop shape.( try to lengthen the dough)
2) flatten the dough
3) roll from the broad side to the sharp point
4) sealed the end by pressing the dough together

More bread....

Ok have stop blogging for so so long....still bake but definitely not as frequent as before...these are some of the bread I baked...again am using the 5c bread dough

Falling in love with bread making

Not only I am falling in love with bread making but I am also in love with the 5C dough. The assortment buns are baked using the 5c dough while the cinnamon buns are using a direct dough recipe from Carol's bread book.

5c bread

Yield very soft bread. A must try if you are into bread making.

Starter dough ( can keep for at least 3 days. so long dough did not turn to greyish colour it can still be used)

300gm bread flour
300gm water
1g instant yeast
method
1) mix all the above till well cooperated and rest dough for 1hr at room temp covered. After an hr placed in the fridge for at least 16hrs and ready to use.

Sweet bread dough (yield abt 18-20pcs)
360gm bread flour
125 gm sugar ( I reduce to 90gm)
20g fresh yeast ( divide fresh yeast amt by 3 to get instant yeast required @ 6.5)
6gm salt
60gm water
75g egg
60g butter
25g honey
400gm starter dough
Mehtod
1) mixed all ingredient except butter to form a stretchable dough. add butter and continue to knead till stretchy and pass the window test
2)first proofing @ 40mins
3) cut dough to @60gm each, make round and rest for 20mins (possible covered)
4) make into desirable shape or wrap filling
5) rest for abt 30mins or double its size
6) egg wash and baked at 200c for 12mins

* additional steps i took is to 'feed' the yeast by dissolving yeast with some sugar in warm water (30c) for 5mins

Variety of bakes (3)

How about some bread..sausgae buns, otah buns and chicken floss bun

Bento #11 and Doggie Bone bun

I was attraced by the look of the doggie bone bun when I came across Carol's blog. But mine turn out of shape...but I have fun making it =) The next morning I pack this for my girl for her to bring to school.

Honey Bun

I saw this piggy burger from a bento book I bought recently and decided to embark on it. So in order to make that set of bento I need to have small bun. As usual, I started to surf many food blogs and decided to bake this since I have all the ingredients in the fridge. Recipe from 星厨房 Honey Bun.

300g bread flour

30g egg

45g honey

3g salt

5g instant yeast

165g milk

30g butter

method

1) mixed all ingredient except butter

2) make into a stretchable dough and placed in butter

3) pass the window test and allow 60mins for 1st proofing or double its size

4) press the dough to allow air to be released and cut into required size and rest for 10mins

5) Wrap filling into dough ( I omit this step since I making plain bun)

6) 2nd proofing for 40mins

7) egg wash the bun

8) baked at 150c for 20mins

New Books

Thanks to my dearest brother =) from Korea mochi bread flour to dozen of Taiwan books! All the way lug back to Singapore! 辛苦你了！老妈子好心疼 that you have to lug the heavy books around with you and instructed me not to give you further books order!!!

I have searched high and low for this mochi bread flour in SG but with no luck.....till brother brought it back...Then one fine day when I was at Vivo, I saw a korea shop outside Giant supermarket cant remember whats the shop name but I think it is 'Shine'....I saw a similar box on the shelves selling at $8.90....grrh.....ok ok back to the prepration of the bread.... Just add 1 egg and 70ml of water/milk into the premix, make into dough, brush with water and baked at 180c for abt 20-30 mins depending on the size of the dough. This taste nice when its serve hot. Its Chewy!!!!

And these are the books my brother brought back ~~~~~many .....so its heavy!! haha....Thanks Bro!

Amelia Cake No 2

Seen here from left is Alicia, Amelia and Andrea. The three little princess of my Sister. As promise this is the doll cake for Amelia with helps from 姨s and her mummy. Oops..... I have overwhipped the cream as a result it is not smooth. I have also baked some cuppies to match with it. 2 times of sponge cake recipe to make this batch~~~doll cake and 18 small cuppies. Thanks Sisters for helping with the moulding of fondant on the cuppies.
Cross section of cake. Sister told me that the cake is soft and nice. Most of the kids have 2 serving.

We also baked a batch of burger bun. Three of us (大姐,四姐, me）take turn to throw the dough. Recipes from 孟老师一百道面包. The bun is nice and fragrance when u bite on the sesame seeds! Woo~~~~~

汤种Bun

Make this bread so that I can use the Meiji Cheese melt. Got to improve on the shaping =) I'm using the same water dough recipe
This is make by Ashly~~~~a flower? She finished the bun after it was baked.

Cheese Bites Pizza

Alden said this after eating the pizza ' Mummy, 你可以开pizza 的店了！' Happy wor!!!! I didn't use morzella cheese instead i used melting cheese from Meiji, which I bought quite a bit from SMH forum. The recipe also did not call for sugar which I then added 5gm to it. For the tomato paste, I used those meant for pasta, added diced ham, pineapple & mushroom.

Pizza Base Recipe from 专业面包甜品制作

115g bread flour

115g plain flour

5 g salt

20g olive oil

1/2 egg

115g warm water

4g yeast ( to dissolve in the 115gm warm water for 5mins)

mixed all ingredients together. First proofing @ 2hrs or till 2.5-3 times the size. 2nd proofing 30mins, baked in 200c for 20mins or till golden brown.

To make the bites simply cut and tilt 90 degree and back to its original position.

Belgian Waffle

I have bookmark this recipe from Carol 自在生活 and is always under my to do list. The craving for this is even greater when GG say she want to learn how to make this waffler. Without delay I directed her to Carol's link and tell her that I will try out the recipe too. I started doing it last night around 9pm and ended sleeping around 1am. Not too sure why the dough did not double its size despite I have rest it for more then 3 hours. Morning @ 530am I started using my 3in1 waffler maker to 'bake'. It taste nicer when its freshly out from the maker but kind of hard when its cool. I believed it has got to do with the proofing.

Potato Sausage Bun 马铃薯热狗面包

Another recipe from 孟老师的‘100道面包‘。During the first proofing, I probably accidentally 'murdered' the yeast by leaving it in the hot wok for steam bath :( as a result the texture of the dough is rather wet and heavy. I can't even shape the dough well. Thinking that l will have 10 buns left at the end of the day but my rascals and the daddy still give me ’面子‘ and finished all the buns. Alden and Ashly even commented that its nice. Alden took 3 and Ashly took 2... I think they must be hungry haha.....

Bread

Cheese and Sardine bread
Otah Bun

Avrem's Birthday

This year we celebrated early for Avrem's birthday. We have a potluck session at Sister house and I have baked a simple cake and a Hawaiian pizza.

My niece 33 also baked a colourful pavlova for this session. She's really talented :)