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/

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 

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

Zucchini Bread

Preparation time: 20 minutes

Cooking Time : 45 minutes

Yield : 4-5 adult servings

Freezer Friendly : Yes

There is no zucchini can be found in where I live, in a small town. My friend brought some zucchini for her kids from another town and she is kind enough to give away 2 zucchini for my girl! I was excited about it that I immediately pureed and freeze worrying that it will go bad the next day. I search for zucchini recipe and i decided to make zucchini bread for my girl.

Ingredients :

3 eggs

1 cup grapeseed oil

1 cup brown sugar

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tsp ground cinnamon

2 cups zucchini puree

Steps:

1) Preheat oven at 165 degree celcius.

2) Ready 2 baking pan (8 inches x 4 inches) with parchment paper. 

3) Put egg, oil and sugar in a mixing bowl. Beat with electrical mixer.

4) Add salt, sifted flour, baking powder, baking soda, cinammon into the mixture. Beat well.

5) Add zucchini puree and mix well.

6) Pour batter into baking pan.

7) Bake for 45 minutes or until the fork comes out clean when put into middle of the cake.

8) Cool on wire rack before removing the cake.

Original Recipe:

http://allrecipes.com/Recipe/Moms-Zucchini-Bread/

Fluffy Raw Wheat Germ Pancake

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Yield : 16 mini pancakes (6cm diameter)

Freezer Friendly : Yes

Pancake has been my favorite breakfast prepared for my girl because of the simple ingredients, shorter cooking time compared to bread-making and I can always add new ingredients to it for a healthier version. I always opt for this when I am out of time like today because I overslept.

If you want the pancake to look round, ensure the batter is smooth and not too thick that when you drop the batter onto the wok that it could not form a natural circle. Add a little water to the batter to thin it. It will take several tries before you got the right consistency. 

If other ingredients like raw wheat germ is used, it will make the batter a bit rough to deal with, so you might opt to leave it/ opt to add in powdered form ingredients such as brown rice powder for smoother consistency.

The original recipe calls for 70g castor sugar and 10g butter. I prefer less sweet version, so I reduce the sugar to 35g and use brown sugar. Oil can replace butter as I ran out of time to measure and melt the butter.

Ingredients:

3 eggs

35g brown sugar

1 tsp honey

1/2 tsp baking powder

120g all purpose flour

2 tbsp raw wheat germ (Optional)

50g fresh milk

10g grapeseed oil

Steps:

1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.

2) Fold in sifted baking powder and flour using spatula.

3) Turn non-stick wokto low heat.

3) Add raw wheat germ, milk and oil into mixture, use folding motion to mix well.

4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.

5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.

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

Traditional Shortbreads

Preparation Time: 15 minutes

Cooking Time : 20 minutes

Yield : 1 mason jar biscuits

Freezer Friendly : No

Ingredients:

40g sugar

100g unsalted butter

150g all purpose flour

Steps: 

1) Preheat oven 165 degree celcius.

2) Mix all ingredients and form a dough

3) Roll the dough using rolling pin till 1cm thick. 

3) Cut into rectangles ( or any desire shapes). Move to tray with parchment paper.

4) Once on tray, poke holes using fork.

5) Bake for 20 minutes or until golden.

6) Let cool, once cooled, put into mason jar or any air tight container.

It serve as on-the-go snacks, easy to carry for outings. Mummy love it with a cup of hot coffee too!

Fluffy Egg-free Pancake

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Yield : 15 mini pancakes

Freezer Friendly : Yes

Ingredients:

1 cup all purpose flour

1 cup fresh milk

1 tbsp brown sugar

1/4 tsp salt

1 tbsp grapeseed oil

1 tbsp baking powder

Butter & honey for topping (optional)

Steps: 

1) Put flour, sugar, salt and baking powder in a bowl and mix using hand whisk.

2) Gradually add milk, follow by oil into the mixture. Stir till combine using hand whisk.

3) Heat a non-stick pan, turn to medium low heat.

4) Using a small ladle (about 4 tbsp) batter pour the batter in middle of the pan about 3-4 inch from the pan, let the batter spread into even circle.

5) When bubbles are seen, flip on the other side. If batter run out of the way, use a clean spoon to perfect the edge.

6) Serve with butter and honey or freeze for on-the-go breakfast!

Original Recipe:

http://www.rakskitchen.net/2012/08/eggless-pancakes-recipe-pancake-recipe-soft-fluffy.html?m=1