Luncheon Meat Bun 午餐肉包

I wanted to try the "Ferment Dough" function on the Mayer MMBM12 breadmaker today, so I chose a bakery bun recipe that would require manual shaping and baking in a normal oven.

This is one of our favourites, Luncheon Meat Bun. Basically the dough recipe is a sweet dough recipe that is used for most commonly found items in Chinese bakery shops. The fillings can vary from luncheon meat to sausage to char siew to curry, whatever is your preference. Thus I wanted to try this recipe and see if it is a keeper, so that I do not have to store so many different recipes.

I made only half a recipe as my Breadmaker's capacity is only 750g (a quick calculation put the ingredients at >900g). The steps were standard: mix all dough ingredients until no longer tacky->proof 30 mins -->punch back -->2nd proofing 30 mins-->shape -->final proofing -->brush with eggwash -->bake for 10-15 mins at 200°C.




Original Recipe from “港面包， 港味道” - 邱勇灵 编著

面团
高筋面粉 450 克
糖 112 克
酵母 7 克
牛油／猪油 42 克
温水 3/4杯
鸡蛋1只
牛奶1/4 杯
面粉改良剂 4 克

1杯为250毫升， 鸡蛋一只约为50克。

馅料
午餐肉16片

装饰
蛋液适量 （扫面）
马苏里拉 （Mozzarella）芝士碎适量

Breadmaker Sweet White Bread

I decided to try using the Mayer Breadmaker timer cycle to bake the bread in the early hours of the morning. True enough, I woke up to the yeasty smell wafting from our kitchen. The loaf wasn't very high, but when I cut it, it was so lovely soft and fluffy (and 'hole-ly'). 

I used the recipe from mymindpatch cos the same bread machine is being used. 

Ingredients

160g cold water 

45g raw sugar 

3g salt 

20g oil 

210g bread flour 

50g top/cake flour 

3/4 tsp instant dry yeast

I used menu C-2 for "Sweet Bread", Weight: 500g, Crust:Light.

How it looks like straight from Breadmaker.

Emptied from bread barrel, upside-down. The hole in the middle is where the paddle was. 

Sliced white bread for breakfast

Unboxing Mayer Breadmaker MMBM12

Hubby told me there was a Mayer atrium sale near his workplace and snapped a pic of the Mayer Breadmaker (MMBM12) on sale. It was going for about 50% off (compared to online sources and other retailers like Parisilk), so we jumped on the offer and bought it.

Y went with me to purchase it and she was so excited about the new purchase that she actually helped me carry the box (4.5kg) home from our basement carpark!

Naturally, Y continued to harrass me to open and bake bread immediately, so we did just that. 

Opening the box, we found the operating manual/instruction book and a glove(for protecting your hand when removing the inner bread barrel from the machine body). Inside the bread barrel, there was the stirrer, a measuring cup, and a dual measuring spoon.

Gula Melaka Ogura Cake

This is a birthday cake for my sister. My family prefer light, airy sponge/chiffon cakes compared to butter/cream/fondant cakes, so I tried to make an Ogura cake. 

Original Recipe from BakingMom80, but I did some modifications as the original recipe was for a 6 inch square cake. A day earlier, I followed the recipe to a T, but used a 5x8inch rectangular tin instead of a 6inch square. Perhaps it was the larger eggs I used, but the batter overflowed the cake tin. On hindsight, I should have poured the excess batter to make cupcakes. 

Thus, for the actual birthday cake (I needed a 8 inch square cake to be enough for my family of ~20 pax), I used the following amounts: (text in red my own adjustments) 

(A)

5+1 egg yolk (I used large 60g eggs)

1 whole egg 

1/4 tsp salt 

60g canola oil 

70g+14g gula melaka - chopped into smaller pieces

20g+4g milk

75g+15g plain flour

(B)

5+1 egg whites

40g castor sugar 

1/4tsp cream of tartar

Steps

1. Grease and lined 8 inch baking tin. Prepare larger tin with boiling water (and a cloth to prevent baking tin from moving) for waterbath. Preheat oven to 150 degree Celsius.
2. Warm milk and add to the chopped gula melaka. Mix until dissolved. Strain to remove larger  particles.
3. In a large mixing bowl, whisk all ingredients in (A) except for plain flour, until light and fluffy. Set aside. 
4. In a separate, grease-free mixing bowl, beat egg whites until foamy. Add in cream of tartar, continue beating and add in sugar in 3 separate batches.  Beat until you attain firm peaks.
5. Fold the meringue into the yolk mixture in 3 batches. 
6. Pour batter into the cake tin slowly, letting large air pockets burst while pouring (this prevents the formation of large air pockets in the baked product). Smooth the surface of the batter with a spatula. 
7. Drop the prepared cake tin from a height of about 10cm from tabletop, to release any more air bubbles. 
8. Place the cake tin in the waterbath (I place a cloth between the waterbath tray and the cake tin to prevent any movement, which may happen if the waterbath level is too high)
9. Bake in the middle rack of oven at 150 degree Celsius for 70mins. 
10. Check doneness using a cake tester/satay stick. Once done, invert onto cooling rack for 5minutes, then unmould and remove baking paper before cooling upright. 

Cooling my 8 inch Gula Melaka Ogura cake

Purple Sweet Potato Muffins

I was just finishing up the Ogura cake for my sister, and wanted to make use of the oven (since it took so long to heat up and cool down anyway!). Googled and found a recipe for sweet potato muffins, which were easy enough to whip up (I had less than an hour before I had to pick Y from school then)

Sweet Potato muffins (makes 12) 

1 Cup Self-raising flour

1 Cup sugar (I used 3/4C)

1 tsp cinnamon powder

1/2 egg

1 Cup mashed sweet potato flesh

1/2 Cup oil

Steps

1. Line a 12-hole muffin pan with liners, if using. Preheat oven to 375F/190C.
2. Sift the dry ingredients (flour, sugar, cinnamon)
3. Beat the egg til pale, then add the sweet potato flesh and oil. Mix well. 
4. Mix the dry ingredients into the wet ingredients, until just moistened.
5. Bake in preheated oven for 15-18 minutes.

Note: for some reason, the baked purple sweet potato turns green, so my sisters and nephews were a bit hesitant to eat when they saw green spots dotting the muffin (looking exactly like mouldy food) I read later that it was due to a reaction with baking soda/powder. 

Purple Sweet Potato muffins waiting to be consumed

Unboxing Kenwood compact oven toaster MO280

We were at Robinsons Raffles City checking out the sale promotions when I saw this on sale. I had been tempted to replace the current Philips toaster (which only toasts sliced bread and warms pastries atop the toaster), with a small toaster oven. I wanted to be able to make simple puff pastry items and pizzas for breakfast/lunch without having to use my built-in oven or airfryer (which blows all the shredded cheese everywhere when in use)

I liked this model as it has a crumb door at the base to clean crumbs/messes. Function-wise, it has temperature control and timer. I can also choose function (whether to have only top heating, or both top and bottom heating)

Hubby had some vouchers to use on hand, so we decided to buy this for $49.90.

I am looking forward to more grilled breakfast items!

Top (from left): Slide-in wire tray; instructions manuals; tray/dish handle (hidden below manual) ; cooking dish.