Thursday, June 30, 2016

Wholemeal Croissants [30 Jun 2016]

I am trying to be more "discipline" these days by restricting myself to ONE bake a day now.

I am trying to rearrange my time schedule in between my chores and baking, so that I could finished everything by 12pm daily before the kids head back home from school. I must say I had been keep my schedule well planned and it had been going on smoothly for the past few days.


Today I am baking some Wholemeal Croissants for the kids' school snack.


These ain't those crusty croissants but more of bread croissants. And I will be using Blue Jacket Bread Flour and Blue Jacket Wholemeal Flour to make these lovely Wholemeal Croissants.

If you have used Blue Jacket Flour in your baking before, you will know the lovely texture it will yield.

For those whom are keen to know more about Blue Jacket Flour or will like to purchase the Blue Jacket Flour, you can CLICK HERE.


These Wholemeal Croissants turned out beautifully with a fluffy texture.

Absolutely loving this Wholemeal Croissants!!!


And can I say that I am getting better at rolling my croissant-shapes these days too?

 
I hope the kids will love these Wholemeal Croissants like I did...


And I am going to enjoy mine with a generous spread of butter & jam...yummy!!!


Wholemeal Croissants
(Recipe as adapted with modifications from 天然酵母面包在家轻松做 by上田まり子)

Ingredients
175g Blue Jacket Bread Flour
75g Blue Jacket Wholemeal Flour
10g milk powder
10g caster sugar
2.5g instant yeast
5g salt
170g water

20g unsalted butter


Method
1. In your mixing bowl, put in both flour, milk powder, sugar, salt & yeast into the mixing bowl and mix well.
2. Add in the water and knead into a dough.
3. Add in the butter and continue to knead for another 5~7 minutes until you get a pliable dough. Rest the dough for 45~60 minutes, or until doubled in size.
4. Expel the air from the dough and  shaped it into a round ball. Rest the dough for 10 minutes.
5. Flatten the dough into a big circle and divide it into 12 equal parts. (Mine is free-hand, no measurements & based on estimation)


6. Take each part and lightly flatten it and roll it up from the longer width up. (as shown in the picture above. Place the croissants onto a lined baking tray. Let the croissants rest for about 30~45 minutes.


7. Bake in a preheated oven of 180°C for about 12~15 minutes, or until the croissant is golden brown. Remove the croissants from the tray and let it cool completely on a wire rack.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Wednesday, June 29, 2016

Keroppi Pandan Kaya Buns [29 Jun 2016]

We did not seemed to get too bored decorating these bread buns at all, and in fact, we were having too much fun!!!

 

 Since I had blended some fresh pandan juice, why not make something green.
Keroppi was what it came to our mind!!!

The kids went digging for their Keroppi stuffs.


In order to get my buns in my pastel green color, I had to bake these buns at a lower temperature, but not too low and to "keep watch", in case my "Keroppi" got too "tanned" under the heat.


With a very subtle of fresh pandan fragrant, these bread buns came out smelling lovely. I had put also placed some homemade kaya within some buns.


These buns came out extremely soft & fluffy, the kids and myself loved it so much!!!

And of course, not forgetting the Bread "Art & Craft" session they had.


So... which cartoon character would our next "target" be???


Meantime, we shall be enjoying these lovely Keroppi Pandan Kaya Buns :)


Keroppi Pandan Kaya Buns
(Recipe as adapted with modifications from my previous post)

Ingredients
250g bread flour
20 sugar
3g instant yeast
3g salt
60g fresh pandan juice
120g Hokkaido Milk
20g unsalted butter

Decorations
White Chocolate
Milk Chocolate
Strawberry Chocolate

Method
1. In your mixing bowl, put in the flour, sugar, salt & yeast into the mixing bowl and mix well.
2. Add in the pandan juice & milk and knead into a dough.
3. Add in the butter and continue to knead for another 5~7 minutes until you get a pliable dough. Rest the dough for 45~60 minutes, or until doubled in size.


4. Expel the air from the dough and divide it into 11 equal portion of 40g each & shaped them into a round ball. Rest the dough for 10 minutes.
5. Reshape the dough into round balls and place 9 dough into a lined square pan. (The other 2 dough was baked in a liner.) Let the dough for another 30-45 minutes. 

Before Baking
After Baking
6. Bake in a preheated oven of 170°C for about 12~15 minutes. Remove the bread from the bread pan and let it cool completely on a wire rack.
7. Once the bread buns have cooled, using melted chocolate to make the Keroppi as seen in my blog pictures.

Do link back to MiMi Bakery House if you have used any information as published in this blog.