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

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 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.

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/