10 Sep 2015 Thursday免揉超軟奶酪麵包

Dear all mummies~ please drink more water and avoid outdoor activities recently as the weather is quite bad..take good care everyone so that you can take good care of your family too.. ^.^

I am quite sleepy today and i have no idea what shall i type out here as i woke up quite early in the morning before the alarm rang and didn't sleep again to avoid oversleep again. By the way, I like the pasta today and it does not require any salt or seasoning but still yummy..  

Breakfast: Kneadless Bun and fresh milk

Lunch: Pasta with creamy cheese sauce

Teatime: Mango yogurt Cookies and mango yogurt 

Super soft knead-less cheese bun  (Yen Li's method)

(Yield 16 small buns)

Ingredients

150g Milk

300g high protein flour

40g muscovado sugar or any sugar

pinch of sea salt

30g milk powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil

For Topping:

20g grated cheddar cheese

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun. 

6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.

8) Bake the buns for 16 mins or till light golden brown

9) brush some unsalted butter on the bread surface for better appearance. 

P/S: This morning after taking out the dough from the fridge, after 10 mins, I divided the dough into 2 portions. 1 portion made into 8 mini sized bun and 1 portion kept in the freezer for next use within 1 week.

免揉超軟奶酪麵包 (Yen Li的做法）

份量：約16個小麵包

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖40克，鹽 一小撮，奶粉30克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，切达奶酪絲適量

做法：

1. 奶油放室溫軟化

2. 將所有材料放入鋼盆內攪拌均勻

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

6. 把麵糰分成6-8份小麵糰，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

7. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大。

8. 將發酵後的麵包涂抹蛋液，攦上適量的乳酪絲。

9. 放入已經預熱至170度c的烤箱中，烘烤16分鐘或表面上色即可。

备注：今早从冰箱里取出面团后，休面团 10分钟后，我把面团分成2份。 1分做成8个迷你的小面包和把另一部分存放在冷冻库，以便在1周内使用。

Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)

免揉超軟小麵包  (示範視頻) 1 / 2

Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)

免揉超軟小麵包  (示範視頻)   2 / 2

Tuna Cheese Creamy Penne Pasta

Ingredients:

Organic Penne pasta or any types of pasta, cook as per instructions on the packaging,  set aside 

2 cloves garlic (sliced)

1 small pc ginger

1/3 can Tuna (I used ayam brand Tuna chunks in mineral water)

1 big bowl baby spinach

1 big brown button mushroom (sliced)

10-15g cheddar cheese

1/3 cup fullcream milk or fresh milk

Olive oil/rice bran oil/unsalted butter

pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed garlic and ginger till fragrant

3) add in the mushrooms, tuna and stir fry a while

4) add in baby spinach and the cooked pasta, stir fry for a while too

5) pour in the milk and cheese, cook till cheese melted

6) add in dash of pepper powder and off fire

7) ready to serve~

Mango yogurt cookies

Ingredients:

35g Fresh mango 

15g Plain yogurt 

20g Muscovado sugar 

30g Melted unsalted butter 

1/4 tsp Aluminum free baking powder 

100g Low protein flour ( i use superfine today) 

Steps:

1) preheat oven at 170°c

2) Blend mango and yogurt till smooth, then add in sugar and melted butter, mix well.

3) add in flour and baking powder and FOLD gently till combined, remember very gentle and not to over mix and knead it.

4) roll it flat to 3-4mm thick

5) cut out with small cookie cutter

5) bake for 20-25 mins or lightly golden brown

Mango yoghurt

Ingredients:

2 tbsp natural plain yogurt

85g ripe mango flesh

Blend with hand blender till smooth