Apple Custard Sticks

I got old apples from a vege market. These apple  were too ripe...but that is no problem for baking! I just cut off some of part, then made them apple preserve. Have it with ice cream or yogurt.

Of cause, I used it for baking!!

Another custard cream baking. 

Apple Custard Sticks

Looks yummy???  Yes, it is. 

Sweet apple and Rich custard, Soft brioche. Made it twist, twist, twist...

Unfortunately....I baked too much. It became crispy crust.

Apple Custard Sticks

＊Filling＊

1 Egg yolk

30g ugar

130cc Milk

10g Cornstarch

3 Apples (Peel and cut dice)

40g Sugar

A half of zest lemon

＊Brioche＊

250g High grade flour

50g Plain Flour

30g Sugar

Pinch of Salt

1 tea spoon of instant yeast

1 Egg +  Milk = 180g + 20g for Egg wash

30g Butter 

Method 

1. Make the filling.

Cook dice apple and sugar, lemon juice in a sauce pan till juice goes off. Cool it down.

2. Make custard cream.

Mix sugar and egg yolk into a heat-resistant bowl, then add milk, mix it. Add corn starch, mix it well. Use a whipper when you mix them.
3. Put it into the microwave with plastic cover, heat it at 500w for 5 minutes. Take it out,  and mix it. Then reheat it with microwave at 500w for another 1 minutes.
Cool custard cream down in the room, and put the apple preserve together, then put it into the fridge.

4.Make brioche.

Mix flour, yeast, sugar, salt, egg + milk into a bowl with your finger till it becomes hard to mix.
5.Place the dough into the floured counter, then knead it for 10 minutes. And add butter, knead it another 5 minutes till it becomes smooth and elastic.
6. Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 1 hour).

7.Pour the dough onto the floured counter, then deflate it, knead it briefly, divide it to 6 pieces and make them rough balls.
8. Set the dough with cover for 15 minutes.

9. Punch the dough, make 10cm × 15cm squares with a roll pin. Divide the custard filling into 6. Then put one of filling onto the rolled dough.

10. Cut the  dough into half. Make it twist.

11. Place them into the warm place(40℃) for 30 minutes. Preheat the oven at 190℃.

12. Brush egg wash on them. Bake them at 180℃ for 15 minutes.

Cool them down in the end.

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Sweet calzone - Cream Cheese Custald filling

''Calzone'' is a turnover that originates from Italy.  The typical calzone is stuffed with tomato and cheese, similar to pizza ingredients. It is folded over and shaped like crecent before being baked.

I considered that i could name that  ''Calzone''. 

It is not like pizza. Sweet filling and dough. But if I must find something to name this one, I call it ''Calzone'' , just come from the shape, 




Filling - Mild Custard cream, strong flavor comes from cream cheese. If you like more cheese taste, you can add more.
Dough - Rich taste like ''Brioche''...Butter,  Milk, Egg, Sugar




You can create own Calzone, savory or sweet, you just need your idea!!




Sweet Calzone; make 10
★Brioche dough★
240g High grade flour 
1 Tea table spoon of instant yeast
2 Table Spoon of Sugar 
1.5 tea Table spoon of Salt
1 Egg + Milk(not cold)= 140g + 20g for egg wash
40g Butter


★Cream Cheese Custard filling★
1 Egg yolk
40g Sugar
130cc Milk
1Tablespoon of Cornstarch
30g Cream cheese


Method
1. Mix flour, yeast, sugar, salt, egg + milk into a bowl with your finger till it becomes hard to mix.
2.Place the dough into the floured counter, then knead it for 10 minutes. And add butter, knead it another 5 minutes till it becomes smooth and elastic. 
3. Put the dough into a bowl with cover, place it warm place (35℃) till it becomes double size (about 1 hour).
4. Meanwhile, make the filling. 
Mix sugar and egg yolk into a heat-resistant bowl, then add milk, mix it. Add corn starch, mix it well.
5. Put it into the microwave with plastic cover, heat it at 500w for 5 minutes. Take it out,  and mix it. Then reheat it with microwave at 500w for another 1 minutes. Add cream cheese and mix it, during it is hot. Make sure custard cream is not too soft, otherwise it is going to come out from the dough during baking.
If  it is soft, put more corn starch and mix it during it is hot.
6. Cool custard cream down in the room, then put it into the fridge.

  7.Pour the dough onto the floured counter, then deflate it, knead it briefly, divide it to 10 pieces.
8. Set the dough with cover for 15 minutes.

9. Punch the dough, make  a oval shape with a roll pin. Divide the custard filling into 10. Then put one of filling onto the rolled dough. 

10. Close the edge of the dough with using a folk. See the photo. Make sure seal with a folk tightly. Try not to put air with filling.

11. Place them into the warm place(40℃) for 30 minutes. Preheat the oven at 200 ℃。

12. Bake them at 190℃ for 20 minutes.

3 Flours & 7 Grain Loaf

3 Flours- White, Rye, Wholemeal    1;1;1
7 Grain - Whole grain wheat, Rye, Oat bran, Barley, Brown rice, Flax seed, Triticale

This is like rye bread, heavy taste. I put sourdough made from white flour to increase white flour percentage. It makes a bit lighter texture. Heard crust, chewy bread. Chewy - it makes tasty in your mouth. 
Texture - crispy comes from 7 grain. 
High fiber, more healthy than any other white bread. 

Suit for sandwich with any cheese and hum, toast with molasses, butter... find your favorite!! 

3 Flours & 7 Grain Loaf


100g White flour
100g Rye flour
100g Wholemeal flour
100g Sourdough made from white flour
Half Tea spoon of Instant yeast
1 Table spoon of Molasses
1 Tea spoon of Salt
200cc Water
1 Table spoon Oil


Method
1. Mix white, rye, wholemeal flour,sourdough, yeast, salt, molasses, and water in a bowl with your finger till it becomes hard to mix. 
2. Place it onto floured counter, then knead it for 10 minutes. Add oil, and knead it for another 5 minutes till it becomes smooth and elastic.
3. Put the dough into a bowl with cover, place it into warm place till it becomes 1.5 times size(about 2-3 hours). 

Rye bread is hard to rise up, so it takes time. Depends on instant yeast and temperature.

4. Pour the dough onto floured counter, then deflate it, knead briefly. Shape it rough ball.
5. Set the dough with cover for 20 minutes. 
6.Shape into final loaf, make it oval ball. 
7. Place it into warm place with spray water, rise it for 1 hour.
8.Meanwhile preheat the oven at 250℃.
9. Score slant lines on the dough with sharp knife. Spray water and sprinkle flour on it.
10. Put the dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam.

Beer Sourdough

Beer and Bread have a common creation process. Yeast is used to turn sugar into alcohol.

I made sourdough starter from white flour and beer. I used NZ beer ''Tui''- it s kind of ale beer, quite brown, a bit bitter taste.
Different type of beer  can be made by using different beer...for example, dark beer makes a darker bread suit with rye flour.

Alcohol from beer is getting out, because alcohol  evaporate at 78.325℃. So you dont need to be worry about drunken.
When bread come out from the oven, it smell and taste a little bit beer. But once it get cool down, it just taste normal sourdough.


Beer Sourdough; 1 loaf

Beer Sourdough
1. 50g White flour + 50g Beer + 1 tea spoon of sourdough starter→　Mix together in a container , place it into warm place（27-29℃）　for 12hours.
2. Add 50g white flour + 50g beer + 1tea spoon of honey →Mix together, place it into warm place for 12 hours


320g White flour
80g Wholemeal flour
140g Beer sourdough starter
6g Salt
12g Honey
200cc Water
20g Butter

Method
1. Mix white flour and wholemeal flour, beer sourdough starter, salt, honey, water in a bowl. Stir with your finger till it become hard to mix.
2. Place it on the floured counter, then knead it for 10minutes. Add butter, knead it for another 5minutes till smooth and elastic.
3. Put the dough into a bowl with cover, place it into warm place till it becomes double size(24℃　6h-8h).
That depends on temperature  and sourdough starter.

 4. Pour the dough onto floured counter, then deflate it, knead briefly, divide for 3 and  shape into 3 rough balls.
5. Let the dough sit with cover for 20minutes.






6. Shape into final balls.Put the balls into a loaf tin.

7. Let rise till double size. (place warm place 30℃　1-2h)  Spray some water to avoid  to dry.

8．Spray some water again, put the dough into the preheated oven at 200℃ for 15minutes, then 180℃ for 20minutes.
9.

Sourcream & onion bread

That s my favorite savory recipe!! Put sour cream and caramel onion on bead, then bake it. Hot and really yummy.

I love stir fried onion. When I fry onion, smell sweet and savory. Onion taste nice. But fried onion become small amount. It was 2 large onion... after stir fry for 30 minutes, it become half amount!!

Put lots of onion! Onion  has lots of benefits for your health.

Benefits of ONION

• Anti-coagulant   Lower cholesterol and help prevent heart attacks.
• Blood pressure  Help to lower blood pressure naturally.  It also thins the blood, dissolve blood clots and clear the blood of unhealthy fats. 
• Cholesterol    Helps to correct thrombosis, lower the LDL cholesterol and prevents heart attacks.
• Diabetes    Chromium in onion helps diabetics' cells respond appropriately to bringing down the insulin level and improve glucose tolerance.

That s good for home party and branch. Enjoy it !!

Sour cream & onion bread; make 2

sour cream filling

o 2 Large Onions  (thinly sliced)

o 1 table spoon of cooking oil

o 150g Sour cream

o 1cube of  chiｃken stock  （powdered）

o salt & pepper

Bread

o 300g White flour

o 1 Table of spoon Sugar

o 1 Tea spoon of Salt

o 1 Tea spoon of Instant yeast 

o 170cc Water (warm)

o 1 Table spoon of Olive oil

Method

1. Place flour and sugar , salt, yeast in a bowl. Add water, and mix them with your finger. Then it becomes hard to stir, place the dough onto floured counter. Knead it for 10minutes, then add olive oil, Knead it for another 5 minutes till smooth and elastic.

2. Place the dough into a bowl, and cover with plastic wrap. Than set aside warm place for 40 to 60 minutes, till it becomes double size.

3. Meanwhile, make sour cream filing. Stir fry onion with cooking oil and  low heat.Stir it frequently, cook for 30 minutes. Make it brown gradually.

4. Put onion onto plate, cool it down. 

5. Mix 3/4 of amount cooled onion and sour cream, then flavor with chicken stock and slat, pepper.

6. Pour the bough onto floured counter, then deflate it, knead briefly, and divide itto 2, shape it into rough ball. 

7. Let the dough sit,  covered, for 20 minutes.  

8. Make it shape of a square  by stretching it out  from the center outwards. Use a rolling pin until the dough is about 6mm thick. Punch some wholes in the dough with a folk, to let the air escape while bred is in the oven.

9.Put the sour cream filling on the dough. Put 1/3 of left onion on the top. 

10. Bake it by preheated 230℃ oven, for 15 minutes or till crust  becomes brown.

Melon Pan

I m proud of Japanese bakery products. In Japan, bakery  products comes from Europe 140 years ago. We, Japanese created Japanese style bread. Japanese bread is sweet and small size buns.

This Melon pan is popular bread in Japan.
 It is made from an enriched dough covered in a thin layer of crispy cookie dough. Their appearance resembles a melon, such as a rock melon . It is not flavored with any melons. Variations exist, including some with a few chocolate chips between the cookie layer and the enriched dough layer, and non-melon versions flavored with caramel, maple syrup, chocolate, or other flavors.
I used to eat Melon pan from child to teenager.



Melon pan : make 8

☆Milk Bread
300g Plain flour
180g Milk - warm
2 pinch of Salt
2 table of Sugar
20g Butter - melt
1 tea spoon of Dry yeast

 ☆Cookie Crust
100g Butter - cool
80g Sugar
200g Plain flour
1 teaspoon of Baking powder
1 Egg - room ℃, beaten

Caster sugar for decoration



Method 

①Make Milk Bread, mix and knead ingredients.
②First ferment about 1 hour,  until approximately doubled in volume in warm place.  
③Meanwhile, make cookie crust. Mix flour and baking powder, sugar in a bowl. Add butter, and mix it with your finger. When it  become crumble, then add egg, knead it. Wrap it with plastic wrap, place in the fridge for a while.
④Divid Milk Bread dough into 8 pieces.Preshape them into light round. Cover and place them in the room temperature for 10 minutes.
⑤Meanwhile, divide Cookie Crust dough into 8 pieces, and shape into a ball..
⑥Shape Milk Bread dough into a ball . Roll Cookie Crust dough into 12cm  - diameter rounds and drape them over Milk Bread ball. The cookie dough encases to the bottom, of the bread. ※ Bread is proofing, so make cover with Cookie dough loosely, not too tight.
⑦Use a paring knife, score the Cookie dough in a diamond pattern.Sprinkle extra caster sugar on it.
⑧Proof them at 40℃ for 30 minutes. And preheat oven at 180℃.
⑨ Bake them at 180℃ for 15～20 minutes, or until beginning to brown.
⑩Cool down.

Sunflower Seeds loaf

I prefer natural taste bread to sweet brioche.This loaf is a kind of natural taste. It is enjoyable seeds taste and aroma. It is specially suits for toast. Toasting makes it crispy and aroma, because of seeds.

I added wholemeal flour and macadamia nuts oil.Sunflower oil might suit better than nuts oil.I think it also suits with seeds.

Sunflower seeds in addition to linoleic acid. It is an essential fatty acid, rich in cholesterol-lowering pyhtosterols. And contain lots of Vitamin E.



Sunflower loaf; make 1 loaf

White flour 240g
Wholemeal flour 60g
Sourdough starter 135g
Sugar 1table spoon
Salt 1 tea spoon
Water 175g
Oil 1 table spoon
Sunflower seeds 50g + 10g

Method
1, In a bowl, mix  white flour and wholemeal, sourdough starter,sugar, salt, water. Stir it with your finger till it becomes hard to mix.
2, place some extra flour onto the counter. Then knead the dough for 10 minutes.

3, Add oil, then knead the dough more 5 minutes till smooth and elastic(like the left photo).  Then add 50g of sunflower seeds, mix it.

4, Place the dough into a bowl with cover with plastic wrap. Then set aside warm place till it becomes double size.(for about 24℃5-6 hours) That s depends on temperature and the sourdough starter.
 5, Pour the dough onto lightly floured counter, then deflate it, knead briefly, and shape into rough loaf.
6, Let the dough sit, covered , for 30 minutes.
7, Shape in to final loaf. Spray some water and put 20g of sunflower seeds on the top of the dough. Put it into a oiled loaves tin.
8, Let rise, until double size.(about 30℃1-2hour)
9, place into a preheat oven at 200℃. Bake it 25-30minutes.