40 Minutes Buns

This is my second time baking it and well, for my case, it takes longer than 40mins as I used my bread maker to do the kneading, but still this is a genius way to cut short bread baking process. Love it :)
First time, I just baked normal plain dinner rolls. This time, I added Nutella and cheese filling. As predicted, the Nutella filling were a hit with the kids, while I and DH enjoyed the cheese filling

Recipe is from Diana from The Domestic Goddess Wannabe

What you need:

280ml warm water (or milk)
1/3 cup or 83ml oil
2 tbsp instant yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
476g bread flour

Method:

1. Heat oven to 220degC
2. In a bowl, combine water, oil, yeast and sugar and leave it for 15mins. Using dough hook, mix in salt, egg and flour. Knead for a few mins til dough is soft and smooth and continue with hand kneading for awhile. Hand knead is possible too for about 5mins (I used bread maker and let it do the kneading job for 30mins)
3. If the dough is still too sticky add in a little more flour (not too much), knead a few times and oil your hands too while kneading (After kneading in bread maker I still got sticky dough so I kneaded a while more with oiled hands and a bit more additional bread flour)
4. Form dough into 12 balls and place in greased pan, rest for 10mins (For my buns with filling, I flattened the ball, spoon a heaped tsp of filling of choice - mine were Nutella and grated cheddar cheese)
5. Glaze with egg wash, add the top of each bun with sprinkle of your choice, and bake for 10-12mins til golden brown

Note:
Wrap each cooled bun in cling wrap and store in airtight container. If keeping them in the fridge, warm it up in microwave for about 15secs

Cheese filling

 

Nutella filling

 

Something that I definitely will bake again and again :)

 

The Killer Toast (1 Proofing)

Finally I am blogging about this bread. This recipe has been so so popular especially in Instagram
I have been baking this bread many times,  most of the time in loaf and pull apart buns shapes, but every time I had no chance to take pictures as it always finished out in an instant LOL

Yes, it's that good. This bread is really soft and fluffy with a milky taste, we love it a lot!
Besides the taste and texture, the winning point about this recipe is it only needs one time of proofing, which cut the preparation timing as compared to the traditional way of preparing bread by about an hour

Recipe is from Victoria Bakes

What you need:
(for 450g loaf)

260g bread flour
3g instant yeast
1 large egg + full cream milk = 180g
30g sugar
2g salt
30g butter

Method:

1. Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
2. Make an indentation in the centre and pour in instant yeast
3. Set the machine to Dough and press start
4. After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
5. Take out the dough from the pan and place it on the lightly floured surface
6. Knead slightly for a few mins til dough is smooth and window pane is achieved
7. Divide the dough into three, flatten each using rolling pin to oblong shape and roll the dough away from you like when you're making swiss roll
8. Place the three shaped dough into a greased and line loaf pan, cover with damp kitchen towel and let it proof til it almost reaches the rim of the pan (mine was taller than that!)
9. Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
10. Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
11. Cool completely before slicing it

Fresh from the oven (yes, it's a night baking LOL)

 

 And the next morning after breakfast, I took more pictures with the remaining 1/3 of the loaf haha...

 

Mango Soft Milk Toast (1 Proof)

I was thinking to try baking bread with mango for Little Thumbs Up this month when I saw Edith of Rumbling Tummy made one and it looked so good I knew I had to try that
And I did yesterday. The result was a satisfying soft bread I could eat on its own. It stayed soft til now. And it's really tasty, too. The mango taste was not so obvious but it did made the bread sweet and fragrant. I added a little chopped dried mango and it just got better

This recipe has been going viral in some Facebook baking groups and after gave it a try I understand why. The texture of this milk bread is soft yet it has volume that makes you really full after eating just one thick slice. it's far from dense, so really pretty amazing
Another thing is the one time proofing. This is really a bonus from the usual long waiting two times proofing bread making process

Last night I took some pics but as you know I hate taking pics at night. But no choice since DH has been bugging me to do it cos he couldn't wait to try LOL

I got a small loaf and I separated each section so that it would cool faster. You can see the top crust was dark brown. Too dark.
I set my oven at 30mins and then I set my alarm clock on my mobile phone, too. When I came to check 30mins later, I saw the top was dark brown, too brown to my liking
I reckoned it's the pan I used, it's smaller than what's recommended. I guess it caused my bread rose high and I didn't check in time to salvage the situation. Another thing was, I didn't switch on the oven fan. I think that  was one of the reason, too. Luckily it's not burnt yet :)

What you need:

250g bread four (I used unbleached)
40g castor sugar
15g full cream milk powder (I used Fernleaf)
3g salt
3g instant yeast
25g butter, softened (I used extra virgin cold pressed coconut oil)
55g egg (1 medium)
60g fresh milk (I used Magnolia oats milk)
50g mango puree
30g chopped dried mango

Method:

1. Using breadmaker to knead, I pour in room temperature egg, milk, coconut oil and mango puree, followed by flour, sugar, milk powder and salt in one corner. After that at the other corner, add in yeast. Start kneading cycle, usually it's 30mins
2. After done, transfer the dough to a lightly floured surface, knead a few times and cut into 3 portion
3. Flatten each dough and roll downwards. Place in a greased and lined baking pan (recommended 20x10x10cm) and bake in preheated oven of 180degC for 40mins (please check after 30mins)
4. Remove from oven and transfer to the cooling rack. Brush the top with a little butter and let cool

 

This morning I had this for my breakfast and managed to take some pics, too :)

 

Still soft!

 

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen