No Knead Cheese Bun

上次做的肉桂面包太好味了，延续上次的No Knead面团，再来做个芝士面包。

 面团的做法按这儿 ----> Lorina 

面团发酵完成后就开始整型。

我就简简单单搓圆就行了。之后就让它发酵发倍，大约一小时。

接着就在面团表面刷上一层油(软化牛油或植物油)，再撒上满满的芝士。

和两汤匙的黄糖 <---- 这是让芝士面包变得好味的主角

之后进烤箱，180℃ 30分钟

面包一出炉就要脱模，不然蒸气闷着会让面包变湿。

我就一边脱模一边吃那芝士边边 ^^ 

有留意到那焦褐色的芝士边吗？这就是黄糖遇热后变身成了焦糖的好味道！

 面包完全冷却后就可以剥开，然后大块朵颐啦！

this post is linked to the event, Little Thumbs Up (March2015: H0NEY) organized by Zoe from Bake for Happy Kids , and Doreen from my little favourite DIY and hosted by Joyce from Joy 'N' Escapade . 

No Knead Cinnamon Roll

回想以前的面包烘焙experience，真让我怕了它，没机器的帮助，要它变得柔软顺口，可不容易。但现在要自己做可简单了，不需要搓揉到很出劲，就让酵母自己发酵就行了。最近中了cinnamon的毒，连喝咖啡都要加少许下去。突然很想吃cinnamon roll但就没吃到合意的，只好自己来做咯。几年前就有做no knead bread, 是用all purpose flour就行了。在网络看到用高筋面粉（或称面包粉）的no knead bread食谱, 决定要尝新，毕竟面包粉的蛋白质含量比较高，吃起来也比较健康和耐饱。

Ingredient that u need are:

• 250g bread flour
• 110ml water
• 1 egg
• 40ml honey
• 10g brown sugar
• 1/2tsp instant yeast
• 25ml grapeseeds oil

Instruction of no knead bread dough can refer to this page 

刚搓好的面团。

室温发酵两小时后。

冷藏12小时后的模样。

Cinnamon Roll的做法可以参考这里 。

我的内陷所用的材料如下：

• 2tbsp brown sugar
• 1tsp cinnamon powder (suggest to increase to 2tsp if u love cinnamon like i do)
• 1tbsp grapeseeds oil

整型好面团后，室温发酵发倍大约一个小时。

涂上蛋浆，烘烤180度20-25分钟就可以出炉啦！

光看照片我的口水都流出来了，slurp....

this post is linked to the event, Little Thumbs Up (March2015: H0NEY) organized by Zoe from Bake for Happy Kids , and Doreen from my little favourite DIY and hosted by Joyce from Joy 'N' Escapade . 

Easy No Knead Dough

Hola, I'm back to blog after so long. It's been a hectic month of August especially pre and post Raya. Erhm, I'm not a good life sharing person.. Perhaps, I just switch back to my topic - not A pure cinnamon Roll. HaHa, why do i write such a quirky title?

this recipe actually adapted from ree drummond, this month celebrity chef of cookLIKEaSTAR event. Instead of using cinnamon as filling ( in fact i got no stock of cinnamon ... :), i replace it with mini chocolate chips.

this definitely is a 100% never fail bread dough, unless you go and change the ingredient or amount improperly by your own la. Taste wise, the bread texture is very soft and crumbly. It sweeten by the chocolate that hidden within the bread. So, without icing, jam or butter, this bread still taste luscious!

Ingredient:
( I modified into small batch portion)

250ml milk (F&N magnolia)
50g molasses sugar
50ml canola oil
280g + 30g all purpose flour
3/4 teaspoon instant yeast
1/4 teaspoon baking soda & powder

Filling:
Margarine (Daisy brand)
Chocolate chips (Van Houten)
 

pour milk, sugar & oil mixture into sauce pan.

heat until just before boiling. leave it aside until warm.

add flour and instant yeast.

stir well.

cover with plastic and let it proof until double. it takes about one and half hours.

 add the remaining 30g flour, baking powder and soda into the dough and stir well.

at this point, you can start doing the dough shaping or let the dough sit into the fridge until you need it.
instead of using flour to prevent sticky from wet dough, i prefer to grease my hand and working surface.
( note: too much additional flour may harden your bread.)

grease my working pan, flatten my dough well to the border.

sprinkle the chocolate chips generously on top.

roll the dough, divide into 6, and make a round shape (make sure all the chips cover inside)

second proofing about 30 minutes.

set the bake function at rice cooker for about 25 minutes.

 

let it cool completely on wire rack before served. 

  can you imagine how fluffy is it ... ... oh, I'm drooling!

Whole Meal Bread Dough - No Knead

adapted from: averiecooks

Ingredient:

• 3 cup whole meal hi protein flour
• pinch of salt
• 1.5 teaspoon of instant yeast

• 3/4 cup of soya milk (warm)

• 1/2 cup of honey (warm)
• 1/2 cup of water (warm)
• 1 tablespoon of molasses sugar
• 2 tablespoon of vegetable oil

Instruction:
1) mix flour, salt, and yeast together, then set aside.

2) warm up soya milk and water, then add the honey, molasses and canola and mix well.
3) add dry into wet by portion.

4) to create a warm temperature for proofing. heat up the rice cooker for 5 minutes, then switch off.

5) cover the bowl with plastic. place it on the rice cooker. let the dough rise to double, it takes about 3 hours.

6) flour or oil your working table. ( i prefer oil … :) punch the dough down and turn it out.
7) start shaping and DIY the dough.

8) brush rice cooker bowl with margarine as well as the dough top.
9) second proofing, warm temperature, for an hour.

10) set the bake function on rice cooker for 20 minutes.
11) let the bread cool completely before served.

this bread quite dense but very soft and gooey. compare with those light and fluffy bread, I’m more fancy on this kind of dense bread. Just because it can fill up my tummy easily and last pretty long until lunch time.

Thrilling, i can bake bread by my own NOW! I’m enjoying every single minute to bake this and that, learning from mistake, finding the solution. i feel the satisfaction, the happiness from deep in my heart. U may feel this is such a waste of time, but it isn’t to me….