Cheese Straws

Prep Time: 20 min
Cook Time : 20 min
Yield :  25 sticks
Freezer-friendly : No

Ingredients:

1 cups all purpose flour

1/2 cup unsalted butter

1 1/2 cup grated cheddar cheese

1/2 tbsp chopped dried rosemary

1tsp garlic powder

Pinch of salt

2-3 tbsp fresh milk

Steps:

1) Pre-heat oven at 180 degrees celcius.

2) Put everything into a breadpan and insert breadpan into breadmaker, select Dough Function No.6 (for Donlim BM) for 15 min. Add fresh milk 1tbsp at a time until dough is form in the breadpan.

3) On a lightly floured surface, roll the dough into rectangle shape about 1/2 inch thick and cut using a knife 1/2 thick cheese sticks. 

4) Place cheese sticks on a baking tray with parchment paper, bake for 20 minutes or until golden brown.

5) Cool on a wire rack and store in airtight container.

Original Recipe :

http://www.mybakingaddiction.com/cheese-straws/

Homemade Flour Tortillas

Prep Time : 25 min
Cook Time : 20 min
Yield : 8 tortillas
Freezer-friendly : Yes

Ingredients:
1 1/2 cup all purpose flour
1/2 tsp baking powder
1/2 cup warm water
1/6 cup of olive oil
Pinch of salt

Steps:
1) Place everything into a breadpan, insert breadpan into breadmaker, turn to Dough Function No.6 (for Donlim BM) for 15 min.
2) Rest the dough for 15 min.
3) Divide the dough into 8 equal portion. Use a rolling pin to flatten the dough into a tortilla shape.
4) Turn stove with wok on high heat, put 1 pc of tortilla, cook for 1 minute each side/until brown and bubbles are seen.
5) Let cool, then freeze in a freezer bag, each tortilla seperated with a pc of parchment paper.


Original Recipe:
http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/

Sandwich Corn Bread

Prep Time : 15min

Cook Time : 3 hours 15 min

Yield : 1 loaf

Freezer- friendly : Yes

Ingredients:

80ml water

350g bread flour

40g sugar

Pinch of salt

4g instant dried yeast

150g frozen corns kernel

50g unsalted butter

1) Blend corn with 2tbsp water.

2) Add blended corn and all ingredients into breadpan in the order listed above.

3) Select Basic Bread Function "Donlim BM Function No.1", crust intensity "light" and weight 700g.

4) Let cool completely on wire rack before slicing.

Original Recipe:

I love tasty healthy treats by Alan Kok

Soft Raisin Butter White Bread

Prep Time : 15 minutes
Cook Time : 3 hours 19 minutes
Yield : 1 loaf of bread
Freezer Friendly : Yes

Ingredients:
1 cup fulll cream milk
1 tsp sugar
1/2 tsp salt
350g bread flour
2tsp instant active dry yeast
3tbsp cold unsalted butter, chopped
4tbsp raisins

Steps:
1) Add all ingredients into breadpan in the order above except butter & raisins.
2) Insert and lock breadpan into breadmaker. Select Mode 1: basic bread, Weight:900g, Crust Intensity:Light, press Start.
3) After 2 minutes, add butter then raisins.
4) Cool on wire rack for 20 minutes before slicing the bread.
5) Serve warm or freeze in freezer bag for on-the-go breakfast.


Original Recipe:
Donlim Breadmaker Recipe 1 

Cheese Stick

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick. Cut into 2cm wide strips.
5) Gently twist strips and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Brown Sugar Butter Bread

Prep Time: 2 hours 30 minutes
Cook Time : 15 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
30g grapeseed oil
80g fresh milk
1 egg
30g brown sugar
pinch of salt
200g bread flour
50g cake flour
1tsp instant active dry yeast

Topping Ingredients:
Egg wash
Butter
Brown sugar

Steps:
1) Put all ingredients into breadpan in the order listed above.
2) Insert and lock breadpan. Press Mode 7:Dough (1 hour 30 minutes), press Start.
3) Pre-heat oven at 170 degrees.
4) Divide the dough into 50g each and shape in round. Put on baking tray lined with parchment paper, let it rest for 10 minutes.
4) Roll the dough flat and oval, place onto baking tray lined with parchment paper, proof for 30 minutes.
5) Egg wash the surface, use chopstick to make small holes on the dough, put butter & brown sugar into the holes.
6) Bake for 15 minutes.

Original Recipe:
http://nasilemaklover.blogspot.com/2012/02/brown-sugar-butter-bread.html?m=1

Spinach Bread

Preparation Time : 35 minutes
Cooking Time : 3 hours 19 minutes
Yield : 10-12 slices of bread
Freezer Friendly : Yes

Starter Dough Ingredients:

100g bread flour

70g boiling water

Starter Dough Steps:

1) Pour boiling water onto bread flour, mix with fork. 

2) Refrigerate for 20mins or overnight (more than 8 hours).

Bread Ingredients:

Starter dough

40g grapeseed oil

100g spinach puree

50g water

2 tbsp formula milk (or normal milk powder)

2 tbsp brown sugar

Pinch of salt

200g bread flour

50g all purpose flour

1.5 tsp active dry yeast

Bread Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except starter dough (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 700g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in starter dough bit by bit. 

6) Bread should be done in 3hours and 19 minutes.

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Serve with your favorite jam or toppings, otherwise, throw into freezer ziplock bread for the coming busy week on-the-go breakfast! To serve, just steam for 15 minutes ( I throw into the steamer straight from the freezer the moment I wake up so that when I am ready to go, so is the bread) and it tastes as soft as freshly made!

Original recipe : Donlim Breadmaker Recipe Book

Cheese Cookies

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick.
5) Cut into various shapes using cookie cutter and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Chicken Floss

Prep Time : 5 minutes
Cook Time : 1 hour 10 minutes
Yield : 2 servings
Freezer Friendly : No

The chicken floss tasted bland as no seasoning is added.

Ingredients:
1/2 chicken breast

Steps:
1) Wash chicken breast. Steam chicken breast for 20 minutes.
2) Shred the chicken by hand.
3) Put into breadpan, insert and lock into breadmaker.
4) Press Mode 10: Jam. This mode is 1 hour and 20 minutes but remove the floss from breadpan at about 45 minutes, when it is dry enough.

Chicken Pineapple Pizza

Prep Time : 10 hours
Cook Time : 1 hour
Yield : 4 servings

Freezer Friendly: Pizza dough - Yes

Dough Ingredients:
1cup warm water
1tbsp olive oil
1tsp salt
1 1/2tsp brown sugar
3cups bread flour
2tsp yeast

Dough steps:
1) Add all ingredients into breadpan.
2) Insert and lock breadpan into breadmaker. Press Mode6:Knead, Timer:10 minutes, press Start.
3) Place dough into lightly-oiled bowl.
4) Cover bowl with plastic wrap, chill for 8-24 hours.
5) After 8 hours, leave at room temperature for 30 minutes.
6) On lightly-floured surface, knead several times and form to round ball, cover with towel, rest for 10 minutes.
7) On lightly-floured surface, shape dough into rectangle shape.
8) Dough can be divided into 2, freeze extra by lightly wipe surface with olive oil, put into freezer bag (remove extra air).

Tomato Sauce Ingredients:
1clove garlic
olive oil
2 tomatoes
pinch of salt
pinch of black pepper
2tsp tomato puree in can
water
thyme

Tomato Sauce Steps:
1) Saute garlic in olive oil until golden.
2) Add tomatoes, salt, pepper and cook gently for 20 minutes, mashing tomatoes. Add water if too thick.
3) Add tomato puree and thyme.
4) Taste and season if required.

Toppings Ingredients:
1/2 chicken breast (steamed and diced)
1can of pineapple
grated cheddar cheese
parmesan cheese

Pizza Steps:
1) Pre-heat oven at 180 degrees.
2) Put dough onto lightly oiled aluminium foil.
3) Spread thin layer of olive oil onto the dough.
4) Spread tomato sauce.
5) Top with chicken, pineapple, then cheeses.
6) Bake for 20 minutes or until golden.



Original Recipe:
Donlim Breadmaker Recipe14
www.jamieoliver.com

Wholemeal Pumpkin Bun

Prep Time : 15 minutes
Cook Time : 2 hours 30 minutes
Yield : 8 buns
Freezer Friendly : Yes

Ingredients:
100g scalded dough (Mix 100g bread flour with 70g boiling water, chill for 20 minutes)
40g grapeseed oil
100g pumpkin puree
50g water
2tbsp milk powder
2tbsp brown sugar
pinch of salt
150g bread flour
50g wholewheat flour
50g all purpose flour
1.5tsp instant active dry yeast
egg wash

Steps:
1) Add all ingredients into the breadpan except scalded dough & egg wash in the order listed above.
2) Insert and lock breadpan into breadmaker. Press Mode 7:Dough (1 hour 30 minutes), press Start
3) After 1 minute, add scalded dough.
4) Pre-heat oven at 170 degrees.
5) Take out the dough, hand knead for 2 minutes, divide dough into 130g each, form into bun shape by rolling into ball shape, then pulling edges from up, down, left & right, then meet all the edges. Put the meeting point will be the bottom of the bun. Put all buns onto baking tray lined with parchment paper.
6) Brush top with egg wash, proof for 2nd time for 45 minutes
7) Bake for 20 minutes or until golden.
8) Serve warm or freeze in freezer bags.

Original Recipe:
Donlim Breadmaker Recipe 4

Raisin Wholemeal Bread

Prep Time : 15 minutes

Cook Time : 3 hours 20 minutes

Yield : 1 loaf of bread

Freezer Friendly : Yes

Ingredients:

2 tbsp grapeseed oil

1 egg

150ml full cream milk

2tbsp brown sugar

Pinch of salt

300g bread flour'

50g wholewheat flour

2tsp instant active dry yeast

4tbsp raisins

Steps:

1) Add all ingredients into the breadpan in the order above except raisins.

2) Insert and fix the breadpan into the breadmaker.

3) Select Mode 1:basic bread, Weight:900g, Crust Intensity:Light, and press Start.

4) After 2 minutes, when a dough is formed, slowly add raisins.

5) After done (3 hours 20 minutes), cool down for 30 minutes before slice the bread. Serve or freeze in freezer bags.

Original Recipe:

Donlim Breadmaker Recipe 3

Wholewheat Crackers

Prep Time : 40 minutes

Cook Time : 20 minutes

Yield : 2 mason jars

Freezer Friendly : No

I personally feel that its too salty, so I will reduce the amount of butter and cheese in future.

Ingredients:
1cup whole wheat flour
1/2tsp salt
4tbsp cold unsalted butter, diced
8oz grated cheddar cheese
3-4 tbsp water

Steps:
1) Add flour and salt into breadmaker, press knead function (Function No.6 on Donlim BM)
2) While the BM kneading, gradually add butter, follow by cheese.
3) Drizzle water in until dough is formed.,
4) Flatten and cover with cling wrap. Chill for 20minutes.
5) Roll dough into 1/8 inch thick. Cut desired shapes.
6) Place on baking tray lined with parchment paper.
7) Bake under 170 degrees for 20 minutes.

Original recipe:

http://www.superhealthykids.com/whole-wheat-goldfish-crackers/

Raisin Bun with Red Bean Filling

Preparation Time : 15 min (bun) + 8 hours 15 min (filling)

Cooking Time: 2 hours (bun) + 3 hours (filling)

Yield : 7 mini buns (Diameter about 3 inches)

Freezer Friendly : Yes

[Tips : Prepare the filling in big batch on weekends and freeze it or simply replace the filling with cream cheese, peanut butter and so on]

       

Bun Ingredients:

2tbsp grapeseed oil
1 egg
150ml fresh milk
3tbsp brown sugar
1/4tsp salt
350g bread flour
2tsp instant dry yeast
5tbsp raisins

Bun Steps:
1) Knead using breadmaker for 10 minutes (Function 6 for Donlin Breadmaker).
2) Set the dough aside for 50 minutes
3) Flatten the dough and divide the dough into 7 portions.
4) Roll in round, flatten it (looks like mini pizza dough), put about 1 tbsp filling in centre, wrap it up by pulling edges to join from upper, lower, left and right side of the flat dough, Use finger to slightly twist the meeting point of the 4 sides to close the gap/hole.
5) Bake it under 170 degree for 20 minutes.

Filling Ingredients:-
200g red bean
Water as needed
100g brown sugar (Original calls for 200g)
Pinch of salt

Filling Steps:

1) Soak the red bean overnight or at least 8 hours.
2) Rinse and drain the red bean.
3) Put red bean and water and bring to boil in a pot. Water should be 1-2 inches above the red bean.
4) Turn off the heat after boiling, cover with lid for 5 minutes.
5) Drain the red bean.
6) Put red bean and water and bring to boil in a pot. Water should be just enough to cover the beans. (I read on the internet that the water level is important to ensure that the bean does not split)
7) Turn heat to medium low after boiling, simmer for 1 hour plus (I did it in 1 1/2 hour) until the bean can be mashed easily with your finger. Keep adding water to cover the beans as water will evaporate.
8) Turn heat to high and add sugar in 3 portions. Stir continuously until you can draw a line on the bottom of the pot using the ladle and you can see the surface of the pot for more than 2 seconds.
9) Add salt and turn off heat.
10) Put the red beans on a flat wide tray, mash with fork/potato masher and let it cool.
11) If you plan to use it soon, cover with cling wrap and fridge. You can also divide into small portion (150g-200g for this bun recipe) and freeze it for future use.

Original recipes:

http://17chipmunks.wordpress.com/2014/09/25/spiral-cream-cheese-peanut-butter-bun/
http://www.justonecookbook.com/how-to/how-to-make-anko-red-bean-paste/
Donlim breadmaker manual Recipe3

Cranberries Cherries Raisin Bread with Cream Cheese Filling

Preparation Time : 15 minutes

Cooking Time : 2 hours 15 minutes

Yield : 8 buns

Freezer Friendly : No

       

Ingredients:

3 tbsp grapeseed oil

1 egg

150ml low fat milk

2 tbsp brown sugar

1/4 tsp Himalaya rock salt

100g wholemeal flour

150g bread flour

2 tsp instant yeast

6 tbsp mix of dried cranberries, raisins and sweet cherries

125g cream cheese

Steps:

1) Put all ingredients in accordance to order above except the dried fruit and cream cheese into breadpan. Yeast should be placed on top of the flour, avoiding sugar, salt and the liquid.

2) Select knead function for 20 minutes.

3) Add in dried fruits at approximately 3rd minute of kneading.

4) Proof for 1 hour.

5) Pre-heat oven to 170 degree celcius.

6) Take out the dough, punch out excess air, hand knead for 1 minute.

7) Divide dough into 8 portions. Flatten each dough, put cream cheese filling and seal the dough by folding the dough from 4 corners at top, bottom, left and right.

8) Proof the dough for another 30 minutes.

9) Bake in oven for 20 minutes.

Soft Butter White Bread

Preparation Time : 15 minutes

Cooking Time : 3 hours 19 min

Yield : 10-12 slices of bread

Freezer Friendly : Yes

Ingredients:

1 cup low fat milk

1/2 tbsp honey

1 tsp brown sugar

1/2 tsp Himalaya salt

1 egg

300g bread flour

50g cake flour

3/4 tsp instant dry yeast

3 tbsp chopped butter

Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except butter (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 900g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in chopped butter bit by bit. 

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Original Recipe:

Donlim Breadmaker Recipe Book

Soft Pumpkin Bread

Preparation Time : 35 minutes
Cooking Time : 3 hours 19 minutes
Yield : 10-12 slices of bread
Freezer Friendly : Yes

Starter Dough Ingredients:

100g bread flour

70g boiling water

Starter Dough Steps:

1) Pour boiling water onto bread flour, mix with fork. 

2) Refrigerate for 20mins or overnight (more than 8 hours).

Bread Ingredients:

Starter dough

40g grapeseed oil

100g pumpkin puree

50g water

2 tbsp formula milk (or normal milk powder)

2 tbsp brown sugar

Pinch of salt

200g bread flour

50g all purpose flour

1.5 tsp active dry yeast

Bread Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except starter dough (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 700g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in starter dough bit by bit. 

6) Bread should be done in 3hours and 19 minutes.

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Serve with your favorite jam or toppings, otherwise, throw into freezer ziplock bread for the coming busy week on-the-go breakfast! To serve, just steam for 15 minutes ( I throw into the steamer straight from the freezer the moment I wake up so that when I am ready to go, so is the bread) and it tastes as soft as freshly made!

Original recipe : Donlim Breadmaker Recipe Book

Mini Red Bean Paste Bun

Preparation Time : 15 min (bun) + 8 hours 15 min (filling)

Cooking Time: 2 hours (bun) + 3 hours (filling)

Yield : 7 mini buns (Diameter about 3 inches)

Freezer Friendly : Yes

[Tips : Prepare the filling in big batch on weekends and freeze it or simply replace the filling with cream cheese, peanut butter and so on]

I just feel like I do not have enough time each morning, so I have twisted the original recipe of spiral bun to normal bun, and instead of cream cheese peanut butter, I have some leftover red bean paste which I made few weeks ago which I want to clear off. By the way Japanese called red bean Adzuki Bean, not sure if it's exactly the same but I have seen Adzuki Bean in pack ( I have yet to try) which looks bigger in size compared to the normal red bean.

The result of this bun, it tastes fine but the red bean paste tastes dry, perhaps due to the paste was kept in my freezer for sometime (I think more than a month), it tasted good when it was freshly made. I left it overnight, the bun did not turn hard the next day, my girl only had half a bun, she had never tried red bean paste before. The filling recipe I adopted from a Japanese (refer to link below, she provided detail illustration on how to prepare the Anko/red bean paste) so I think that this is the correct and proper way of preparing red bean paste. The steps is lengthy and time consuming for me so I think the next round I will try an easy version which is just boil the red bean, add sugar, and blend it.

Bun Ingredients:
100g bread flour
30g cake flour
1 tsp instant yeast
1 tsp condensed milk (Susu Cap Junjung)
1 tsp brown sugar
80ml Dutch Lady fresh milk
1 tsp grapeseed oil (Original called for melted unsalted butter but I was running out of butter)


Bun Steps:
1) Knead using breadmaker for 10 minutes (Function 6 for Donlin Breadmaker).
2) Set the dough aside for 50 minutes
3) Flatten the dough and divide the dough into 7 portions.
4) Roll in round, flatten it (looks like mini pizza dough), put about 1 tbsp filling in centre, wrap it up by pulling from upper, lower, left and right side of the flat dough, Use finger to slightly twist the meeting point of the 4 sides to close the gap/hole.
5) Bake it under 170 degree for 20 minutes.

Filling Ingredients:-
200g red bean
Water as needed
100g brown sugar (Original calls for 200g)
Pinch of salt

Filling Steps:

1) Soak the red bean overnight or at least 8 hours.
2) Rinse and drain the red bean.
3) Put red bean and water and bring to boil in a pot. Water should be 1-2 inches above the red bean.
4) Turn off the heat after boiling, cover with lid for 5 minutes.
5) Drain the red bean.
6) Put red bean and water and bring to boil in a pot. Water should be just enough to cover the beans. (I read on the internet that the water level is important to ensure that the bean does not split)
7) Turn heat to medium low after boiling, simmer for 1 hour plus (I did it in 1 1/2 hour) until the bean can be mashed easily with your finger. Keep adding water to cover the beans as water will evaporate.
8) Turn heat to high and add sugar in 3 portions. Stir continuously until you can draw a line on the bottom of the pot using the ladle and you can see the surface of the pot for more than 2 seconds.
9) Add salt and turn off heat.
10) Put the red beans on a flat wide tray, mash with fork/potato masher and let it cool.
11) If you plan to use it soon, cover with cling wrap and fridge. You can also divide into small portion (150g-200g for this bun recipe) and freeze it for future use.

Original recipes:

http://17chipmunks.wordpress.com/2014/09/25/spiral-cream-cheese-peanut-butter-bun/
http://www.justonecookbook.com/how-to/how-to-make-anko-red-bean-paste/