Tag Archives: bread

Japanese Chocolate Cornets

Another recipe that was actually my first time exploring japanese famous bread ( after the milk bread ) . Chocolate cornets reminds me of creamed horn that i grew up with . Creamed horn is made with puff pastry , while chocolate cornets are made from bread . Luckily both are using the same mold .. and i have them . So i decided to try this last week .

I have to say , though it looks really nice , chocolate cornets is just okay for me , i prefer the melonpan and milk bread better than cornets . For you out there who are chocolate pudding lover , might beg the differ , as for me , since i am not a big chocolate pudding fan , i think i’ll do okay without it . Now if you’re talking about vanilla pastry cream that was supposed to be in creamed horn , then , that’s another story .

Here it goes , another cooking show that i watched from youtube , called cooking with dog ( with some slight adjustment )  , and instead of using the food processor like the video showed , i used my own hands . It works just fine .

Ingredients for cornets : 

150 grams of bread flour

1 tbsp. of sugar

pinch of salt

1/2 tbsp. non fat powder milk

1 tsp. insteant yeast

1 tbsp. lukewarm water

70 ml of water

1 tbsp. of egg , beaten

15 grams of melted unsalted butter

1. Mix the lukewarm water with yeast until dissolves . Let it sit for 5 minutes .

2. Mix the bread flour , sugar , salt and milk powder , add in the yeast mixture . Mix with wooden spoon . Then add the beaten egg and water , along with the melted butter   . Knead the dough with your hands until smooth , glossy and elastic . ABout 8 minutes .

3. Place in a bowl and cover with plastic wrap and then let it double in size . About an hour .

4. Once it’s ready , divide the dough into 6 equal size , and then roll it out and shape into rope , about a foot long , and grease the mold and then wrap the rope to the mold . Let it sit for 40 minutes to rise again .

5. Once it’s ready , bake at 390 F , for about 12-15 minutes .

cornets

 

For the chocolate custard : 

2 egg yolks

2 1/2 tbsp. of sugar

1 tbsp. of cake flour

1 1/3 tbsp. of cornstarch

1 tbsp.cocoa powder

200 ml milk

10 gram of butter

30 grams of chocolate

1. Beat the eggs and sugar , add hot milk just a little to smooth out the mixture .

2. Mix the cake flour and cornstarch and cocoa , sift really well .

3. Add to the egg and sugar milk mixture , keep whisking .

4. Gradually add milk and strain if there’s any lumps , if you it well you don’t need to strain it .

5. Put it back in the pan and cook , while whisking constantly until it’s thicken . Cover with plastic wrap and chill in the fridge . Use when you’re ready to eat and serve the cornets !

cornets1

Japanese Melon Bread ( Melonpan )

Few days ago i was trying this japanese chocolate cornets , and then i ran into another recipe , called Melonpan . Curious , i watched the youtube video ( cooking with dog )  and thinking .. wonder what kind of flavor is melonpan . I would think it must have used melon extract as an ingredients . Well to my surprise , melon bread has NOTHING to do with melon flavor . Turned out the melon pan name comes from the way the topping looks , it looks like cracked skin , just like melon , or cantaloupe skin .

Another thing that i noticed , melonpan is very similar to Mexican Sweet Bread , called Conchas . They’re also bread with cookie topping . However , conchas is slightly different than melonpan . The difference lays on the cookie dough , the cookie dough that we use for conchas , are similar to a paste , while the melonpan’s cookie dough is similar to butter cookie where i can roll it out and shape it . Then with conchas , i only lay the topping on top of the bread , with melonpan i have to literally wrap the bread dough inside the cookie dough . Both i have to score the topping , with the japanese melonpan i only have to score it like diamond , while for the conchas , there is no limit to whatever you want to do , your imagination is your limit .

So anyway .. here is melonpan recipe , only for 5 buns , not many at all but they’re big . This amount of recipe is perfect for family of 3 like mine .

Have fun !

meloinpan

Ingredients for bread dough : 

140 grams of bread flour

25 grams of sugar

pinch of salt

5 grams of milk powder

3 grams of yeast

1 tbsp. of beaten egg mixed with 70 ml warm water

15 grams of melted unsalted butter

1/2 tsp. of vanilla

1. In a medium bowl , mix the dry ingredients together , bread flour , sugar , salt , milk powder , yeast . Mix well .

2. Mix the beaten egg with water , and vanilla and melted butter . Pour the ingredients into the flour mixture . Stir with wooden spoon .

3. Keep mixing until it’s hard to use the spoon , use your hand to start mixing the dough and kneading the dough ,add flour as needed , until it cleans the side of the bowl . .

4. Remove from the bowl , and keep kneading the dough on the counter top until the dough becomes smooth , glossy and elastic . About 8 minutes .

5. Grease the bowl and place the ball of dough in the bowl , cover with plastic wrap , place in a warm place to double in size . Takes about 1 hour .

6. Meanwhile make the cookie dough while waiting for the dough to finish rising . Ingredients for cookie dough : 

25 grams of softened butter , unsalted

35 grams of sugar

25 grams of beaten egg ( about half of an egg )

80 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp. of all purpose flour + 2 tbsp. of cornstarch = 1 cup of cake clour )

1/4 tsp. of baking powder .

– Cream the softened butter and then add the sugar , beat until light and fluffy for few minutes .

– Add egg little at a time til combine . Keep beating until light and pale . Add the cake flour mixture with baking powder . Shape into a log and wrap with plastic wrap , and chill in the fridge until the bread dough is done rising .

7. Now that the dough has double in size , take it out from the bowl , and knead to release the gas , and divide into 5 small size balls , seam down . Rest for 20 minutes .

8. Meanwhile , you can take the cookie dough out from the fridge and like the bread dough , divide the cookie dough into 5 equal size , and roll into a ball , and flatten until it’s big enough to wrap the bread ball about 3.5 inches in diameter .

9. Line a parchment paper on cookie sheet . Reshape the bread dough balls , , then cover with cookie dough that has been flattened into 3.5 inch diameter circle . Roll into sugar , and place it on the cookie sheet .

10 . Score the topping with a sharp knife .

11. Let rise again for 40 minutes in warm place .

12. Preheat oven to 340 F , and bake for about 12-15 minutes , depending on your oven . It took mine for about 17 minutes actually to get done .Enjoy !!

Mexican Coffee Buns w/ Coffee (Rotiboy)

Last night i made Mexican Conchas , which is Mexican Sweet bread , then this morning on a conversation with my sister , she mentioned that Rotiboy is also a Mexican Sweet Buns . And it is very famous in Indonesia , as it turned out , it is very famous in Asia . Rotiboy is a Mexican Coffee buns , but it wasn’t from Mexico , instead it is originally from Malaysia . I don’t know the connection between 2 countries , but it is very much similar to Concha , which is Mexican Sweet Bread .

This morning i ended up experimenting with this rotiboy . I made the same bread dough for the Mexican Conchas , but i made a different topping . The base is also the same sugar , butter and flour , except i added coffee extract and also eggs in the mixture . It becomes very creamy , just like icing .

rotiboy

 

The dough for the bread is the same with Mexican Sweet Bread , here is the topping ingredients :

6 tbsp. of unsalted butter , room temperature

1 cup of powdered sugar minus 2 tbsp

4 tsp. of instant coffee granules

1 tbsp. of hot water

1 large egg

2/3 cup of all purpose flour

2 tbsp. powdered milk

1. Beat the butter , sugar and coffee mixture until smooth .

2. Add the egg , beat well .

3. Add the flour and powder milk until combine and smooth .

1. Prepare the bread dough as directed , once it’s done proofing for an hour , take the dough out , and divide the dough into 16 equal size . Then working on each ball , flatten slightly , add 1 tsp. salted butter or margarine . Then wrap it back up into ball shape , seam side down on parchment paper . And then proof 2nd time in about 45 minutes .

2. Once it’s done proofing 2nd time , place the icing in a piping bag , snip the end very small , and start piping the icing out in a circular motion covering every surface of the bread .

3. Bake at 350 F , for 15-16 minutes , rotate half way and switch racks half way .

 

 

Japanese Milk Bread

Milk bread , you’d think all country’s interpretation for milk bread is dough that is made with milk as major ingredients , right ? Well , though part of it is true , i guess the American way is the only way i knew how to make it . That is .. until i heard Japanese Milk Bread .. i thought what could be the difference ? Surely it’s about the same to make bread everywhere . I did my research , and the only thing that made it different is the water roux or it is called tang-zhong , a combination of water and bread flour , heated on the stove and then it gets very thick just like a glue and that becomes the water roux that will be added into the dough when making Japanese Milk Bread . The result was soft fluffy and springy bread , almost reminds you of a loaf of wonder bread , except without all the chemical and the preservatives they added in making those wonderful bread .

The recipe i found online was a bread machine recipe , you can’t go wrong with bread machine . Except , i changed it a little bit , because i don’t use bread machine , though i like bread machine , but i miss handling the dough with my hand , i really enjoy doing it , it’s almost like a relaxing time for me when i take my time kneading and creating bread . The rest .. the method that i used are about the same like most bread i make , warm up the milk to lukewarm , then melted and cooled the butter , beat the egg , and whatever needs to go in with the liquid , then the flour and make a well in the center and start stir it with wooden spoon .

japanese milk bread

Direction : 

To make the water roux :

1/3 cup of bread flour

1 cup of water

In a medium sauce pan , combine the water and bread flour . Heat on the stove under medium heat , and the mixture should be thicken really quick and once it gets thick , swirls should appear as you keep whisking this mixture , then remove and let it cool totally .

To make the bread dough :

Approx. 2 1/2 cup of bread flour ( i didn’t use full amount of bread flour , i mixed 1 1/2 cup of bread flour with more or so 1 cup of all purpose flour , i don’t always add in the flour in full amount when making bread dough , because you might end up with too dry of bread , if it’s too sticky you can always add more flour a little at a time , but if you put too much , you can’t do anything but end up with dry bread . The amount of flour it depends on how humid your place is too .. sometimes you need less sometimes you need more )

2 tsp. of active dry yeast

1/2 cup of warm milk , lukewarm

4 tbsp. of sugar

3 tbsp. of melted , slightly cooled butter

1/2 tsp. of salt

1 beaten egg

1/2 cup of water roux

1. In a large bowl , add the warm milk , beaten egg , salt , sugar , melted butter and water roux . Then add the flour and make a well in the center , add the yeast . Stir with wooden spoon , until you can’t stir anymore , then use your hands , add more flour if it’s way too sticky . Add little bit at a time . If you opt to use bread machine , just dump everything in order and select the dough cycle . If you opt to use mixer with dough hook , instead of stirring with wooden spoon , use the dough hook and watch , because the dough is sticky and you will be tempted to add more flour , and this could end up with a dry bread . My favorite choice would be the manual , using your hands .

2. Once the dough cleans up the side of the bowl , remove and start kneading by hand for 15 minutes . Or let the machine the mixer knead it for 10 minutes .

3. Lightly butter a big bowl , and place the dough in there and cover with plastic wrap , let it rise for an hour in a warm place . Then take it out , and divide into 4 equal size of balls .

4. Working on each ball , flatten them up with your hands or rolling pin , then fold into thirds , flip it and roll it out until smooth again , flip it again , and start rolling into a jelly roll style from the short end . And place in a parchment paper line loaf pan , seam side down . Do the same with the rest of the dough .

japanese milk bread dough1

5. Let it rise for 30 minutes in the oven . Preheat to 325 F and bake for 30 minutes . If the top gets too brown too quick , cover with foil half way through , brush with melted butter once it’s done .

japanese milk bread dough2

japanese milk bread2

Japanese Milk bread , look at this soft and fluffy bread .. 

jap milk bread

Mexican Sweet Bread ( Conchas )

Never had these bread before , but i was in the mood of baking , looking through my books , i’ve done quite a bit for bread , and this time i need something different , something new , ones i haven’t tried yet . Although my husband insisted that he’s missing my parker house rolls , but i decided , trying to bake something new . I came across to Mexican Sweet Bread , i didn’t see these bread a lot back in Indiana , but i’ve seen these bread in most grocery stores down here in Texas .

These breads actually isn’t hard to make , i just used mixer to mix the first half of the flour to hold up its shape and kneaded it manually . Didn’t take long to make , except for waiting them to rise , which is always the case in most bread recipes anyway . They’re incredibly soft , and the topping gives the sweet crunchy taste that the bread needed . It is also fun making this , because you can decorate to your preference .

You need :

2 1/2 tsp. of dry yeast

1/2 cup of warm water

1/2 cup of evaporated milk

3/8 cup of sugar

pinch of salt

1 egg

1/3 cup of butter

3-4 cups of flour

These are the ingredients for the bread . Mix the yeast and water , stir well , let it sit for 5 minutes. Then add the evaporated milk , sugar , melted butter , and egg and pinch of salt . Use handheld mixer , mix this together then add about 2 cups of the flour , mix well . Add little at a time more flour until the dough isn’t too sticky , around the bowl , but you don’t want to add all the flour because it might be too much and your bread will be dry . Once it’s elastic enough , take it out from the bowl , adding more flour as needed on the counter , and knead the dough for 8 minutes . Then put it in a greased large bowl , and cover with plastic . in a warm place . It should double in size .

For the topping :

1/2 cup of butter , softened

2/3 cup of sugar

1 cup of flour

2 tsp. vanilla

In a medium bowl , beat sugar and butter together until light and fluffy , and then add flour little at a time . The mixture should become pasty , set aside .

After 1 hour , the bread dough should rise , and take it out from the bowl , and let it rest for 5 minutes before handling them . Then cut into 20 equal size balls , and place them in the parchment paper lined cookie sheet , and then divide the topping into 20 small balls , and flatten it out and place them on top of each ball , then flat the bread and topping lightly with your palm . Then using knife , cut the decorations on it . Do the same with the rest ,  Bake at 375 F , about 15 minutes or so .