Open loaf bread
Open loaf bread
Yield: 6 loafs
Method
Yield: 6 loafs
Method
- Sieve Flour and Milk Powder together. Add into the mixer.
- Add in Water, Yeast, Salt and Sugar into the mixer. Mix well until the dough doesn’t stick to the walls.
- Add softened Butter into the mixture. Blend well until dough develops.
- Place the dough on the table and rest for 10 minutes and cover with a plastic cover.
- Cut the dough into 300 grams and form into cylindrical shape. Place into the loaf pan. Otherwise, the dough can also form any shape desired.
- Cover and let it double the size for an hour.
- Bake at 180 – 200 degree Celsius.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Water | 590g |
| Yeast | 10g |
| Salt | 10g |
| Sugar | 150g |
| Milk Powder | 20g |
| Butter, softened | 60g |
| (Optional: Bread improver 1g) | |
Mocha Bread
Mocha Bread
Yield: 30 pieces
Method
- Sieve Flour, Instant Coffee, Coco Powder and Milk Powder together. Add into the mixer. Add Yeast, Sugar, Salt and Water into the mixer and start mixing.
- Slowly add in Egg and mix until the dough doesn’t stick to the walls.
- Add softened Butter into the mixture. Blend well until dough develops.
- Place the dough on the table and rest for 5 minutes and cover with a plastic cover.
- Cut the dough into 60 grams and form any shape desired.
- Cover and let it double the size for an hour.
*Prepare: whip one egg for coating. (Optional: Sugar) - When the dough is ready, with a soft brush, coat the dough gently with the whipped egg and spread the sugar on top as desired.
- Bake at 160 degree Celsius for 15 – 20 minutes.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Water | 470g |
| Yeast | 20g |
| Instant Coffee | 10g |
| Milk Powder | 40g |
| Salt | 18g |
| Sugar | 350g |
| Unsalted Butter (softened) | 110g |
| Coco Powder | 10g |
| Whole Eggs | 100g |
| (Optional: Bread improver 1g) | |
Raisin Bread
Raisin Bread
Yield: 30 pieces
Method
- Sieve Flour and Milk Powder together. Add into the mixer.
- Add in Water, Yeast, Salt and Sugar into the mixer. Start the mixer.
- Slowly add in the Eggs. Mix well until the dough doesn’t stick to the walls.
- Add softened Butter into the mixture. Blend well until dough develops.
- Place the dough on the table and rest for 10 minutes and cover with a plastic cover.
- Cut the dough into 60 grams and form any shape desired.
- Cover and let it double the size for an hour.
- Bake at 180 – 200 degree Celsius for 15 – 20 minutes.
*Prepare Raisins the day before. Run through Raisins with water, strain water out with a strainer and put into a plastic bag. Cover well and rest in the refrigerator.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Water | 400g |
| Yeast | 15g |
| Salt | 15g |
| Sugar | 175g |
| Butter | 250g |
| Milk Powder | 30g |
| Whole Eggs | 10g |
Banana Bread
Banana Bread
Yield: 5 cakes
Method
- Add Banana and Baking Soda into the mixing bowl and mix until well incorporated.
- Add Eggs, Sugar and Salt into the mixture and mix for 2 minutes until the mixture foams up.
- Add Cake Gel and continue mixing for 3 minutes.
- Sieve Flour and Baking Powder and add into the mixture.
- Add melted Butter and continue mixing for 3 minutes.
- Change to the lowest speed and mix for 1 minute.
- Bake at 190 degree Celsius for 30 minutes.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Eggs | 1000g |
| Sugar | 1000g |
| Salt | 10g |
| Baking Soda | 20g |
| Baking Powder | 25g |
| Cake Gels | 60g |
| Butter (melted) | 600g |
| Banana (ripe) | 750g |
Steam Buns
Steam Buns
Yield: 30 pieces
Method
- Combine all ingredients and mix until dough develops.
- Rest on the table for 5 minutes and cover with a plastic cover.
- Flatten out the dough with the roller, and fold the dough in half. Repeat the process until the dough is smooth.
- Slightly wet the total dough surface with a damp cloth. Roll the dough sheet up like a Swiss roll to get a rod shape.
- Divide the dough into 50 grams each.
- (Optional: fill with 20 grams of filling for each.)
- Place on paper with the seam up and pan into steaming trays.
- Rest for 30 minutes until the dough double in size.
- Put into the steamer for 10 – 12 minutes.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Water | 500g |
| Instant Yeast | 10g |
| Salt | 5g |
| Baking Powder | 5g |
| Sugar | 100g |
| Butter | 15g |
Donuts
Donuts
Yield: 30 pieces
Method (Donut)
- Add all ingredients except Butter into the mixing bowl and mix for 30 seconds.
- Add Butter and continue mixing until dough develops.
- Divide the dough into two equal portions and place the dough into a well-greased bowl.
- Cover with a plastic cover for 30 minutes.
- Press down the dough and fold into a rectangular shape and flatten the dough with a rolling pin about 8 mm thick.
- Cut the dough with the donut cutter.
- Cover the donuts with a plastic cover until the size doubles for 45 minutes.
- Fry at 190 degree Celsius for 45 seconds each side.
- Remove from fryer and drain for 30 seconds. Glaze while hot.
Method (Glaze)
- Blend together Gelatin and half of Icing Sugar.
- Pour the mixture into Hot Water and stir until the mixture is dissolved completely.
- Add Corn Syrup and stir.
- Add the rest of Icing Sugar and stir.
- Use while still warm.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Water | 500g |
| Instant Yeast | 10g |
| Salt | 5g |
| Baking Powder | 5g |
| Sugar | 100g |
| Butter | 15g |
Paratha
Paratha
Yield: 25 pieces
Method
- Add all ingredients together and start mixing. Dough doesn’t need to be fully developed.
- Cut into 60 grams, and roll them into balls.
- Coat with oil and rest for 45 minutes – 1 hour. Cover with plastic cover.
- (Check whether the dough is ready by pulling a little. If the dough stretch and didn’t break in the middle, the dough is ready.)
- Flatten the dough until transparent.
- From upper right 3/4 corner, cut a line downwards. Spread oil on top of the dough sheet. Incorporate air while rolling around the 3/4 corner until the shape is like a cylinder.
- Flatten from the center of the cylinder when about to use.
- Fry with oil.
| Ingredients | |
|---|---|
| (Use hook for mixing) | |
| Flour | 1000g |
| Water | 580g |
| Salt | 16g |
