Monday, February 27, 2017

Wu Pao Chun Milk Bread 吴宝春金牌牛奶吐司

Time to play with my bread maker again! ^0^ Finally I try out this popular bread recipe by 吴宝春, it is indeed very soft and delicate!! The first attempt I've used the bread maker to assist me in kneading the dough and 1st proofing, thereafter I proceed the 2nd proofing and baking in my oven. The fragrant of the bread is so irresistible while baking! When is cool enough is sliced, my kids and hubby could not wait to savour it and they polished up 2/3 of the bread at one go! 




Kneading and 1st proofing in Kenwood BM250 which took 1 hr 30 mins


After 1st proofing in bread maker

I transferred out the dough, shaped and 2nd proofing in a pullman tin.

After baking

Ingredient
  • 135gm cold water
  • 70gm cold fresh milk
  • 30gm fine sugar
  • 3/4 tsp salt
  • 20gm cold unsalted butter
  • 300gm bread flour
  • 3/4 tsp instant yeast

Method (kneading & 1st proofing by Kenwood BM250, followed 2nd proofing and baking in pullman tin)
  1. Pour ingredients into the bread maker according to the sequence listed above. Dig a hole and pour in instant yeast.
  2. Select 'dough' function to start kneading process and 1st proofing.
  3. After the 1.30 hour, let the dough proof in bread maker for another 20mins. Remove the dough and place onto a floured working surface. Deflate the dough with your palm. (dust your palm with some flour)
  4. Divide the dough into 3 equal portions. Roll the cut dough into balls, cover and rest it for 15 mins.
  5. Roll out each dough into a flat dough. Roll up like a swiss roll, cover and allow to rest for another 20 mins. Roll out the dough again and roll up like a swiss roll. Place the rolled dough into a 20cm x 10cm pullman tin. Proof in a warm area for 50mins or double in size.
  6. Preheat oven to 180 deg cel. Brush some milk over the top of the dough. Bake for 40 mins or till the top is golden brown. Brush a coat of butter over the crust and turn onto a wire rack to cool down completely.
This is my 2nd attempt on WPC bread fully automated in the bread maker, using function 500gm loaf and medium tone crust. The fragrant is not as inviting compared to baking in the oven but the texture is not compromised. ^0^ 




Sunday, February 19, 2017

Lamb Shepherd's Pie

To clear off the balanced Braised Lamb Leg in Red Wine from the last Christmas, I've made this lamb shepherd's pie for the kid's lunch. The kids were so delighted to see this awesome pie serve at the dining table!. I've frozen a portion of the braised lamb gravy, so its really easy to get this shepherd's pie ready in no time. Just add some chopped garlic, onion, celery and carrots into the shredded braised lamb and gravy and simmer till the vegetable are tender. Top with cheesy mashed potatoes and bake till golden brown....a delicious awesome pie  is ready for lunch! A great way to use up the leftovers braised lamb meat and gravy!


Ingredient
  • 800gm russet potatoes, peeled and cut
  • 50gm butter
  • 30gm parmesan cheese
  • 3 cloves garlic
  • 1 large onion, diced
  • 2 celery sticks, diced
  • 1 large carrot, diced
  • 500gm braised lamb meat, shredded
  • 2 cups braised lamb gravy
  • 1 cup mozzarella cheese
  • salt & pepper to taste

Method
  • Cook potatoes in a pot of boiling water till fork tender. Drain away water. Add in butter and parmesan cheese and mash till smooth. Set aside.
  • Heat tbsp of olive oil in pan, add in garlic, onion, celery and carrots. Saute till fragrant and soften.
  • Add in shredded lamb meat and gravy. Bring to a simmer and cook for 5 mins. Season to taste if desire. Remove from heat.
  • In a deep casserole, ladle in lamb mixture. Spread mashed potatoes over and sprinkle mozzarella cheese on top.
  • Bake in preheated oven at 200 deg cel for 20 mins till top is golden brown.


Related Posts with Thumbnails