Grape almond Focaccia

Focaccia is a flat oven Italian bread, usually season with olive oil and salt. I had so many grapes in my refrigerator, so rather than using meat, cheese as a topping, I decided to put grape and almond as a topping. This is my first time make this type of bread, still didn't find the finest recipe. I don't say it is not delicious, but it just so so. Maybe it happened because I made from the salty focaccia, so it didn't perfectly match with the topping, and I just found out the grapes weren't sweet enough to add same taste in this bread. I still want to make it once more and want to put some garlic and herb in the dough to make it tastier.

If you want to make it sweet don't hesitate to put more sugar in the dough, and put some more to sprinkle it on the top.

Chocolate Cream Cheese Bun

Whenever I passed by one of Japanese bakery shop, I saw the advertisement photo"s. The cream run over the bun. It's so tempting. I tried to browse through pinterest site and hoped can find some delicious bread look alike. I  stopped by in some websites, then I found what I want in Veronika Kitchen. Yeeeeaayyy lets gave a try. Look it's just as I wish runny cream in my bun, horaayyy

Honey Bun with Cheesy Meat loaf

Honey Bun with Cheesy Meat loaf
(bun recipe from Happy home baking)

Ingredients
(makes 9 buns)

300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast
1 egg lightly beaten plus enough milk to make 200g
50g honey
30g unsalted butter

Filling
Meatloaf
cheese
mayonnaise

Spring Onion Bun

Spring Onion Bun (Recipe from Bread Magic by Alan Koi)

Ingredient for bread dough A

300 g high protein flour

1/2 tsp salt

11/2 tsp milk powder

50 gr caster sugar

Ingredient for bread dough B

125 ml water

11/2 tsp instant yeast

1 egg (medium)

Ingredient for bread dough C

40 g butter

Apple and Aprikot braid

Just want to make braid without shaping too many, just one in a go

Ingredients:

2 ¼ cups bread flour
¼ cups sugar
1/2 tsp salt
1 packet (7 gram) dry yeast
1 egg
½ cup + 2 tbsp milk
¼ cup butter

Egg wash:
1 egg - beaten

Doughnut Jco (NCC version)

I am searching donut with light texture, this recipe worth to try. But still have a problem, after 24 hour it would be dense, need to put it in microwave before it served.
I make it at night so for my child class party in the morning. This recipe I copied from NCC JCo recipe

Ingredients A

Japanese-Style Sweet Bun Dough

Japanese-Style Sweet Bun Dough

Makes 16 buns


[Ingredients]
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste :
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.






Water-Roux:

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad

For the Bun Dough (using bread maker)

1. Put water and egg at first. Add salt in the side of bread maker, then sugar and milk powder in the middle
Sift bread flour, plain flour. Add mixed flour into BM make it a wheel then put the yeast. Knead for 3 minutes then add water roux mixture. Just kneed until again it incorporated well.

2. Add the butter cube and let it done (set BM in dough wait until all the process done)

3. Punch down the dough. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

4.Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size

5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.