20/5/2015 Wednesday Radish apple soup

I overslept this morning and woke up at 5.41am. @@

Luckily last night I prepared the bread dough by using recipe "5 mins knead-less cheese bun" & just cook 1 pot of soup for lunch and dinner.

Breakfast : Steam Pumpkin Mantou with black sesame swirl,  raisin and fresh milk

Lunch and dinner : Mix grains rice with radish apple soup

Teatime : 5 mins knead-less cheese bun and strawberry yogurt

Steam Pumpkin Mantou

Ingredients

Milk 40ml (add more if too dry, i was adding more during kneading)

Pumpkin Puree 150g

Sugar 45g

Instant dry yeast 1 tsp

Aluminum free baking powder 1 tsp

Pao flour 330g

Unsalted butter 25g

For black layer:

2 tbsp black sesame powder  for the full recipe, if using half of the dough only, please reduce accordingly .

1) use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. 

((If you do not wish to use the whole at this time, keep half the dough in a zip lock bag and freeze it. Can keep for 1 week till you next making it.))

2 ) Proof for 45mins.

3a) for black colour swirl part: P

ress out all air, take 1/10 of the dough and mix with the black sesame powder, knead till well combined, roll it flat and form a rectangular shape

3b) for the pumpkin colour part: roll the 9/100 of the dough into flat rectangular shape  (same size with the black sesame dough) 

4) place the pumpkin flat dough on the base then place the black sesame dough on top of the pumpkin dough. Gently evenly roll the dough till the end.

5) use knife to cut out equally same length, place on a parchment paper for each mantou.

6) place on steaming rack, proof for another 20-30mins or double the size.

7) steam at med high fire for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.

Radish apple soup

Ingredients 

1 organic apple

1/2 radish

1 onion

1 chicken drumstick

Cook with adequate water for at least 1 hour.

5 mins knead-less cheese bun 

(Yield 16 buns)

Ingredients

150g Milk

300g high protein flour

50g muscovado sugar or any sugar

1/8 tsp sea salt

20g milk powder

1 egg

1 tsp dry instant yeast

20g grated cheddar cheese

35g unsalted butter (room temperature) / olive oil

Steps:

1) mix all ingredients in a big bowl.

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 greased mat, I use some oil to grease my hands too.

5) divide dough into 16 equally small dough if intent to have round bun OR

Divide dough into 2 portions,  shape the dough into a big ball, then roll flat. Use knife to cross cut the flat dough into 8 triangles. cut a bit at the short end and roll both sides up to the sharp angle and a croissant shape is formed.

6) place the formed buns on the baking tray, put 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.