26 June 2017

Mexican Coffee Buns (Roti Boy) 墨西哥咖啡面包

This is my second time making Mexican Coffee Buns, the first time was in June 2015. The previous recipe was using water roux in the bread dough and the butter filling was with icing sugar. This time I'm trying out Savoury Days Kitchen YouTube recipe, she is not using water roux in her bread dough, inside the filling is only butter and the topping is with some cocoa powder. My personal preference is I like my previous Mexican Coffee Buns recipe more because of the icing sugar in its filling make the bun taste better. 

The Mexican Coffee Buns raised beautifully with brown, crispy round dome! The bun texture is good too. This recipe yield 12 buns.

Ingredients for bread dough:
270 g bread flour
60 ml milk
40 g sugar
60 ml milk + 1/2 tsp lemon juice (stir well and set aside)
1 egg 
45 g soft butter
1.5 tsp instant dry yeast
1/2 tsp salt

Ingredients for filling:
80 g butter (divide into 12 pcs)

Ingredients for topping:
30 g butter
2 tsp coffee powder + 2 tsp hot water
25 g icing sugar
1/2 egg
35 g all purpose flour
1/8 tsp cocoa powder
1/8 tsp salt

Prepare coffee topping: 
1. Dissolve the coffee powder in hot water. Add cocoa powder. Stir well.
2. In a bowl, Beat the butter and sugar until light and fluffy. Add egg mixture in batches, mix well after each addition. Sieve in the cake flour, salt and add coffee mixture, mix until the mixture is smooth and combined. Keep the topping chill in fridge, remove 5 mins from fridge before used to soften the topping  a little.

Prepare bread:
1. Mix all dry ingredients for bread in the KitchenAid mixing bowl. In a small bowl, whisk egg together with milk.
2. Gradually add milk and egg mixture, and milk and lemon juice liquid to the dry ingredients, use the KitchenAid speed 1 to mix all together for 1 min before change it to speed 4 for 10 mins.
3. Add butter pieces, continue to let it knead until the dough is elastic and form window pane. The dough will pull away from the side of mixing bowl. 
4. Transfer the dough to a lightly oiled bowl, cover and proof it to double its size. 
5. Punch down the air, divide the dough into 12 portions. Roll the dough to form balls. Let it rest for 10 mins.
6. Flatten the dough ball into a flat circle, place a piece of butter filling in the middle and wrap it up. Seal the edges and seam side down. Place the dough ball two inch apart from each other on the lined baking tray. Let it proof until double its size. Repeat for the remaining dough and filling.
7. Preheat the oven to 180C.
8. Place the coffee topping in a piping bag, pipe the coffee topping on the bun dough, start from the center then go outwards, make the topping swirl as close as possible to the swirl before it.  
9. Bake at 180C for 15 to 18 mins or when the topping turn slightly brown and a soft crust is form on the bun.

24 June 2017

Chai Kueh (Steamed Vegetable Dumplings) 菜粿

Chai Kueh (Steamed Vegetable Dumplings) is a Dim Sum for South-East Asia Chinese. It is covered with crystal clear soft chewy skin and crunchy vegetables such as shredded carrot, jicama and white radish. The filling is without meat, it is depends on the used of dried shrimps to give its flavour. 

I love to make Chai Kueh for my family, this post is the fifth times I published about Chai Kueh, I tried a few recipes before, if you ask me what will ensure a successful Chai Kueh skin? My answer is hot boiling water. Yes, not just hot but the use of boiling water will ensure a soft chewy skin which will not turn hard after steaming.

This round I adapted recipe from Rasa Malaysia with adjustment on the water and oil quantities. I made 44 pieces which is able to feed two meals for family of three. Store the extra Chai Kueh in freezer, take out and steam only when you need to consume.

Tip: Make the filling a day in advance. I'm the kind of person who love everything well organized. ^^


19 June 2017

Chocolate Marble Bread 大理石面包

It has been a while since I updated my last blog post. Life is busy with kid, school, exams and after school activities. I still bakes in the kitchen, just not taking photos with my camera. This morning I made an effort to snap photos on my bake. 

I'm using the recipe from my previous bake Chocolate Marble Bread Toast (7 Dec 2011) the original recipe is from the Japanese baker Matumoto Youiti 松本洋一. This round I have modified a bit on my previous recipe by using melted dark rum chocolate instead of the unsweetened cocoa power. By using Tangzhong (water roux starter) in the bread, it produces a soft bread texture.