Monday, June 23, 2014

Coconuts Melon pan - part 3

Melon pan is a type of Japanese sweet buns, the plain buns covered with thin sweet cookie layer.
They resembles a rock melon, that is why it is called melon pan.

I got a request from my Japanese friend. She wants to make Melon pan.

In Japan, Melon pan is sold  at the bakery and supermarket.
And also it is available at the 24hours  open convenience stores anywhere and anytime in Japan. 

My friend misses it in Wellington, it is not available here.

This is 3rd time to write Melon pan recipe. There are lots of arranged flavor available in Japan.
I arranged it with coconuts. Add coconuts fine into cookie pastry. Nice coconuts aroma is coming out when it comes out from oven : )


Coconuts Melon pan
(makes 10)

Dough
400g High grade flour
8g Salt
20g Sugar
8g Dry yeast
260cc lukewarm water
40g Unsalted butter (soften)

Cookie crust
100g  Unsalted butter(soften)
80g Sugar
2 Egg (beaten)
160g Flour
100g Coconuts fine

1. In a mixing bowl,combine the dough ingredients except unsalted butter. Knead it with the dough hook for 8 minutes. Add soften unsalted butter and knead it another 5 minutes.

2. Transfer the dough into the oil coated container. Let it rise for 1 hour until it becomes double size.

3. Meanwhile, make the cookie crust.
Use a whipper, cream the butter until it becomes pale in a bowl. Add sugar and combine it. Add beaten eggs gradually, combine well. Add flour gradually, combine well with a spatula. Add coconuts fine, and combine well. Once it becomes doughy,  transfer it on the floured counter. Knead it with your hand briefly. Wrap it with plastic wrap. Place it in the fridge.

4. Transfer the dough on the floured counter, deflate briefly. divide it onto 10 pieces (about 70g each). Make it rough ball, and rest it for 20 minutes.

5. Take the cookie pastry out from the fridge. Divide it into 10 pieces (about 50g each). Make them ball shape.

6. Prepare the baking paper on the baking tray.
Shape the bread dough in to ball shape.
Using a rolling pin, roll cookie pastry into 12cm round shape. Drape it over the bread dough. Encase it, seal the bottom loosely. The bread will proof, make it loose wrapping. Place it on the baking tray.

7, Let it rise at the warm place for 40 minutes until it becomes bigger size.
 Preheat the oven at the 180℃.

8. Bake it at 180 ℃ for 18 - 20 minutes.

9. Cool them down on the wire rack.

It is placed at Yeastspotting




Monday, June 16, 2014

Pumpkin sourdough


Winter season vegetables are available at the farmers market in New Zealand. I go to farmers market to get fresh vegetables and fruits every Saturday.

Today, I made Sourdough with roasted pumpkins. It is  nice marble orange color.
I kneaded the dough by mixer, but I combined roasted pumpkin by my hand. It keeps chunky pumpkin texture and marble orange color. The crumb has moist texture.

I had a large crown pumpkin.  I used 1/8 of them. I could have added more pumpkin to make it nicer orange color. You can add more pumpkin optional.




Pumpkin sourdough

Prepare 
1/8 Pumpkin
Olive oil for drizzle

Preheat the oven at 200℃.
Cut pumpkin into dice. Spread the dice pumpkins on the baking tray. Drizzle  olive oil on it. 
Roast it for 20 minutes at 200℃.
Cool them down completely before adding them to the dough. 

Final dough 
350g High grade flour
10g Salt 
200g Water (lukewarm)
300g Mature 100% hydration sourdough starter

Dice roasted pumpkin above

1. In a mixing bowl, combine flour and salt, sourdough starter, water. Knead them with dough hook for 8 minutes.
 Transfer the dough on the floured counter. Spread it, put pumpkin on it.


 Wrap the pumpkins with the dough, and knead it with your hands gently until pumpkins are evenly incorporated into the dough. Try not to mash the pumpkin. The dough might get stickier. Add flour if you need.

Check the dough development, you sill see '' windowpane'' .

2. Put the dough lightly oil coated bowl with cover. Let it proof at the room temperature, fold it 100 minutes, fold it 60 minutes. Leave it 6 - 8 hours until it becomes double size.

3. Pour the dough onto the floured counter, deflate briefly. Shape it into oval shape. Set it into the basket with bottom-side up.

4. Cover the basket, let it rise for 1 - 1.5 hour at 25℃.

5. Preheat oven at 250℃ with a baking tray.

6. Take baking tray out, and sprinkle flour on it. TAKE CARE handling with the HOT baking tray!!!
Turn the dough over the tray.
Score the dough with a lame or a sharp knife.

7. Bake it at 250℃ with steam  for 15 minutes, and 180℃ without steam for 15 minutes. Turn off the oven, leave it for another 8 minutes with door ajar.

8. Cool it down on the wire rack.

It is placed at Yeastspotting.

Thursday, June 5, 2014

Quinua Sourdough

If you are looking for gluten -free bread, I am sorry this recipe is NOT. 


Quinoa is known as a grain that is used in many South American dishes, is high in protein and is gluten-free. Plus, it contains lots of amino acid. It is suitable for healthy diet. 

I often cook rice with quinua. I tried make sourdough bread with quinua. It taste nutty flavor and strong springy texture. It is nice to have taste with olive oil. 

I have white and black quinua. 



Quinua Sourdough

Prepare
Quinua 100g 
Water 200cc

Rinse the quinua well under cold water and drain. Put the quinua and water into a small sauce pan. Cover and bring to boil. Once it starts to boil, turn the heat down to a simmer. Set the lid ajar to prevent boiling over. Simmer 8 - 10 minutes until water evaporates. Turn the heat off, leave the sauce pan on it for 5 minutes for steaming.

Cool the quinua down completely before using for bread dough.

Final dough 
Sourdough starter 200g  (Flour 100g Water 100cc)
High grade flour 350g 
Wholemeal flour 50g 
Salt 10g 
Water 230
Cooked Quinua 


1. Combine final dough ingredients in a mixing bowl. Knead it with dough hook for 8 minutes.
Add cooked quinua, knead them until it is combined well.


Check the dough development, see below '' windowpane test ''


2. Put the dough into a oil coated bowl with cover.  Let it proof it at the room temperature, fold it 100 minutes, 60 minutes. Leave it 6 - 8 hours until it gets double size at the room temperature.

3. Pour the dough on the floured counter, deflate briefly. Shape it oval shape. Set it in the basket with bottom-side up.

4. Cover the basket, let it rise for 1 hour at 25 degrees.

5. Preheat the oven with baking tray at 250 degrees.
Take out baking tray, sprinkle flour on it. Please be care full handle with the HOT baking tray.
Turn the dough over on the baking tray.

6. Bake it at 250 degrees with steam for 15 minutes, and 180 degrees without steam for 15 minutes. Turn the switch off, leave it another 8 minutes with ajar.



It is placed at Yeastspotting.