Happy Monday~ blue~☆
I did not bake any cookies today as it was a false alarm that I thought it will be no water supply. I was busying stock up the water end up not sufficient time for me to bake... nvm tomorrow only will bake for her.
I did not bake any cookies today as it was a false alarm that I thought it will be no water supply. I was busying stock up the water end up not sufficient time for me to bake... nvm tomorrow only will bake for her.
Breakfast : dragon fruit juice + potato sweet bun with cheese slices
Potato Mini Bun
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)
Ingredients B:
unsalted butter 70g
Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.
4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.
5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.
6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)
7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).
8) after shaping, let it proof for second time, 30-45mins.
9) brush bread surface with egg ( milk / honey / butter okay)
10) bake at preheated oven of 180'C for 15mins or golden brown
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)
Ingredients B:
unsalted butter 70g
Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.
4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.
5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.
6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)
7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).
8) after shaping, let it proof for second time, 30-45mins.
9) brush bread surface with egg ( milk / honey / butter okay)
10) bake at preheated oven of 180'C for 15mins or golden brown
Lunch and dinner : Chicken porridge with baby spinach and pea sprouts
Teatime: strawberry avocado yogurt
No comments:
Post a Comment