Stick Danish Loaf (6 x 6 x 20 cm)

I collect the bread and cake tins. These are small size loaves tins. It is a 6cm x 6cm x 25cm loaf tin.
I got them when I went to Japan on November. I was away NZ for 2 weeks, and I was visiting my family and friends in Japan.

This is a small square and long loaf tin. It is cute!! I made Danish loaves with them at first.

This loaf is laminated with butter. Crust is crispy like pastry, and crumb is soft with full of buttery taste.
On the process, it takes lots of works and time. I folded the dough twice. Compare to croissant, it is folded 3 times. Because I wanted to enjoy soft crumb. I made less fold.

I needed to keep the dough cool.  Butter starts to melt from 40℃. Even handling with my hands, it starts to melt. So after fermenting, one step processing and rest it in the freezer. 

And I mixed bead flour (11% protein) and plain flour(10% protein) to make crust crispy and light.
But it is possible to make it with only bread flour.

Stick Danish Loaves

(makes 2 of 6cm x 6cm x 25cm loaf tin )

Dough

80g Plain Flour (10% protein)

200g Bread Flour (11% protein)

30g Sugar

5g Salt

3g Instant dried yeast

20g Egg yolk (1 egg yolk)

138g Milk

20g Unsalted butter

Unsalted butter 100g (room temperature)

Egg wash (egg yolk and milk)

1. On the floured counter(put enough flour on the counter and the rolling pin), roll out the butter in a 15cm x 18cm rectangular.
Sprinkle flour on top, wrap it with plastic wrap and place it in the fridge.

2. In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 5 minutes, it can be stretched a paper thin“windowpane.

3. Transfer the dough in a container with cover and proof it  at warm room temperature for 1hour, until it becomes double size.
Then transfer it in the freezer for 15 minutes. 

4. Pour the dough onto floured counter, then deflate it. 
Roll it out with rolling pin in 32cm x 20cm. 
Place the butter sheet on it.

Fold in 1/2. Seal it tightly with your finger tips and take air out.

Pound it with rolling pin gently to adjust the dough and butter. Wrap it up, place it in the freezer for 10 minutes.

5. Place it back on the floured counter. Retate it. It might be hard to roll it out at first. Pound it, Gently and slowly, roll it out in 40cm x 20cm.

Fold it in 1/3. Wrap it and place it in the freezer for 10 minutes.

6. Repeat 5 process. After wrap the dough, place it in the fridge for 20 minutes.

7. On the floured counter, roll it out in 30cm x 30cm square.
Cut into half. 

Roll it from cut side.

8. Cut them into half but don't cut completely.
Twist and braid it. 

Set them into the oil coated tins.

9. Place them with on the warm place(30℃) for 60 minutes. Try not to dry the dough out.
Preheat oven 200℃.

10. Brush the egg wash.
Bake them at 200℃ for 20 - 25 minutes until it becomes golden.

11. Cool it down on the wire lack. Take them out from the tins.

I placed it at Yeastspotting.

Chocolate Marble Bagels

Baking Bagels is tough!
To make chewy bagel....add less water than other bread.
(The hydration of the bagel dough = 55%)
When you knead the dough by your hand, it is stiff.

Today, I made Chocolate Marble Bagels for my breakfast.

See!? It is marble and shiny crust!!! I filled chocolate chip as well. So it is quite sweet, crispy crust and chewy crumb.
You need to make 2 kinds of the dough, and make double layer.

Chocolate Marble Bagels

(make 5)

Bread Flour (prefer high protein flour) 300g

Salt 5g

Sugar 15g

Water 165g

Instant dried Yeast 3g

☆Cocoa powder 2 Table spoon

☆Water 2 Table spoon

Chocolate chip

White chocolate chip

★Boiling Water

★Sugar 1 Table spoon

1. In the mixer or bread machine, combine the all dough ingredientsr. Knead it 10 minutes. It might be stiff at first. Keep kneading until it get smooth. 

2. In the small container, combine ☆cocoa powder and water well. 
 Divide the dough  into half (250g each). Knead the cocoa and one of the dough together till it is completely combined.

3. Put these dough into the separate containers, then proof them at warm place (30℃) till it becomes bigger size (about 1 - 1.5 hours).

4. Pour the dough onto the floured counter, then deflate them, knead briefly. 
 Divide them into 5 pieces (50g each), it becomes 10 pieces totally.
Let them rest for 20 minutes with cover.

5. Shaping.

Roll the dough out 20cm x 10cm with rolling pin.

Lay the cocoa dough onto  the plain dough.

 Put the white chocolate chips on the top. 

Roll it up.

Use your finger tips and seal it tightly. 

Press the one of the edge with the rolling pin. 

Make it a circle shape.

Cover the edge with pressed side. Seal it tightly.

Transfer it on the baking tray. 

Repeat it, and make other side bagel. 

6. Prepare the boiling water with 1 table spoon of sugar in the big sauce pan. 

And preheat oven at 190℃

7.  Put them into boiling water upside and backside  for 30 seconds each. Place them onto a wire lack to dry up roughly for 1minutes.

Put them back on the baking tray. 

 

8. Bake them at 190℃ for 20-25 minutes or till color becomes golden brown.

It is placed at Yeastspotting.               

Custard twist

I got a recipe request from Singapore. She was interested in chocolate twist and custard twist which I made them for Japan Festival on 9st September. I put the picture on the blog, here. 

Yeah, they were popular and sold out quickly at the event.

Before I made Pumpkin chocolate roll. It is quite similar recipe with chocolate twist.  I put how to make chocolate sheet again. Here, I use micro wave instead of using a saucepan and the stove.  

And I put how to make Custard twist, so you can make both custard version and chocolate version as well . 

Chocolate Sheet

★15g High grade flour

★5g Corn starch

★10g Cocoa powder

★30g Sugar

60cc Milk

70g Dark Chocolate (chopped)

1 Egg white

10g Butter(unsalted)

1. In a microwave safe bowl, sift ★ingredients and combine well.
2. Add milk and stir with whipper well.
3. Add chocolate. Without cover, heat it at 700w for 1 minute 30 seconds. Chocolate is getting melt, stir and combine well with the whipper.
4. Add egg white and combine well. (At first stage, it might be hard to combine. But just keep stir with whipper. it becomes like liquid.)

5. Heat it at 700w for 1 minute without cover,  and stir well.

6. Heat it at 700w for 2 minutes. Stir with a spatula. It becomes a dough gradually. If it is too soft, heat it up more. Add butter and combine well.

7. Place it on the plastic wrap and cover with another plastic wrap. Roll it 18cm x 30cm, put it into the fridge. 

Custard Sheet 

 ☆20gHigh grade flour

☆5g Corn starch

☆60g Sugar

100g Milk

1 Egg yolk

1 Egg white

10g Butter(unsalted)

Vanilla extract

1. In a microwave safe bowl, sift ☆ ingredients and combine well.
2. Add milk and stir with whipper well.

3. Add egg yolk, combine well. 

4. Heat it at 700w for 2minutes 30seconds without cover. Stir well, and add Egg white. Combine well. 

5. Heat it up at 700w for 1 minute 30 seconds without cover. Add butter and vanilla extract, combine well. It becomes like a dough.

6. Place it on the plastic wrap and cover with another plastic wrap. Roll it 18cm x 30cm, put it into the fridge.

Final Dough

300g Bread Flour (high grade flour)

5g Salt

30g Sugar

4g Dried Yeast

15g Butter (unsalted)

180g Water

Egg wash

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 8 minute. Add butter, and knead it another 5 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature （30℃） for 1　hour, until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. And let it rest with cover, for 20 minutes.

4.  Folding custard sheet.

 

A. Roll the dough out 20cm x 45cm with rolling pin. Place the custard sheet on the dough.
B. Fold 1/3 right side and 1/3 left side. Seal it well.
C. Rotate it  90°.
D. Roll it out 20cm x 40cm.
Fold 1/3 right side and 1/3 left side.

Rotate it and repeat A - D again.

5. Wrap it and put it in the fridge for 20 minutes.

6. Shaping

On the floured counter, put the dough. Roll it out 20cm x 30cm.

Cut it into 10 pieces (3cm each). 

7. Twist the piece of  the dough. 

Place it on the baking tray. 

They are trying to twist back, press the edges with your finger tips on the tray.

8. Place them on the warm place for 30 - 40 minutes.

Meanwhile preheat oven at 190℃. Spray water before bake them.

Brush egg wash. 

9. Bake them at 180℃ for 10minutes and 170℃ for 10minutes, until they become golden brown. 

10. Cool them on the wire rack.

 It is placed at Yeastspotting

Light Rye Loaf (20%)

Rye bread is one of my favorite. I have baked it so many times, and I got few recipes with rye on my blog. But, now, I realized that I didn't add the basic rye loaf recipe, here.

This is my rye bread recipe. It contains 20% of rye flour and 80% of white flour. I make rye flour starter from all rye. 

Rye flour is difficult to handle with water. Because it contains  a polysaccharides, called pentosan, which forms a glue - like substance once it is mixed with water. 

And it contains lower protein than wheat flour. It causes heavier and less proofing than wheat bread. 

I don't knead it much. At first, the dough is sticky. But proof it slowly and fold it twice. After that process, it is not sticky as before. 

So my rye bread is light rye, but volumey,  and it contains molasses and caraway seeds to make it dark caramel taste.  

Light Rye Loaves (20%)

Makes 3 loaves

Starter

180g Rye flour

180g Water 

1 table spoon of sourdough starter

Final dough

720g white bread flour

1 tea spoon of caraway  seeds(grounded)

14g salt

15g molasses

all rye starter

 390 - 420g water

Rye flour for sprinkle

 

1. The day before, in a container, combine rye flour, water and sourdough starter and stir. Set it 10 - 12 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour and caraway seeds, salt. Add molasses, sour dough starter and water. Mix it until it is well- combined. If the dough is too sticky, add more flour. 

 

3. Put it into the container, then proof it at room temperature (20℃). After 2hours, fold it. another 2 hours, fold it. Then proof it till it becomes bigger size (about 8 - 12 hours). 

4. Pour the dough onto floured counter, then deflate it, knead briefly. Dived it into 3, about 500g  each. preshape them into bolls.

5. Shape them into final loaf, make them  long oval shapes. Transfer them on the floured cloth and cover it softly with plastic wrap. Proof it at warm place (30 degrees) for 1 - 2hours.

6.  Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Transfer the dough on the floured baking tray. Score slant line on the dough with a sharp knife. Spray water. Sprinkle rye flour on them.

 
8. Bake them at 220℃ with steam for 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 

9. Cool them down on the wired rack.

 

 

 

I placed it on Yeastspotting!

Apple Raisin Cinnamon Ring

This recipe is another apple bread recipe. Cinnamon bread with apple and raisin filling is ordinary combination. But look at the shape!! What a lovely shape!!

It looks ring cake, but it is bread!!
The dough is sweet and rich, cinnamon taste like hot cross buns. It is perfect for breakfast or tea.

The shaping  instruction photo, I put them up side- down. When I made it, I did wrong way. I roll it up to down. But roll the dough, down to up is easier.

And don't put too much fillings. It makes difficult to shape. 
Apple preserve is the same as Apple custard roll's filling. You need to make it at first.

Apple preserve

 4 apples (peel and cut into dice)
 4 tablespoon of Sugar
1 tablespoon of Lemon juice
 40g raisin
In a small sauce pan, heat apple, raisin, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transpired.

Apple Raisin Cinnamon Ring

(make 2)

300g Flour
1 tea spoon of cinnamon powder

20g Sugar

5g Salt

4g Instant dried Yeast

20g Butter

180g Milk

Egg wash

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 8 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature for 1 - 1.5 hours , until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Divide in to 2. Preshape it into  rough balls.  And let it rest, cover, for 20 minutes.

4.  Shaping. 

A; Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.

B; Cut 1/3 part of up side. (7 slashes)
C; Put apple reserve and raisin on the bottom part of the dough.
D; Roll is half way.

E; Cover and wrap the rolled part with cut part except the edge pieces.

 F; Make it circle, and joint the end pieces.
G; Cover the joint part with the edge pieces.

5. Transfer the dough on the baking tray.  Place it at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃.

6.  Bake it at 170℃ for 20 - 25minutes, or until it becomes well brown.

7. Cool it down on the wire rack.

It is placed at Yeastspotting. 

Apple Custard Roll

 Last Sunday, I had a bakery stall at Japan Festival 2012 in Wellington.
It was my first time to have my bakery. I made 12 kinds of, about 500 pieces of bread and buns a day.
It is Japan festival, so I made sweet pastry buns and  savory buns. Apple custard is one of buns I made for the festival.

I made Melon pan, chocolate melon pan, anpan, pumpkin anpan, chocolate twist, custard twist, sweet potato sesame roll, green tea and black beans roll, sausage roll, ham roll, apple custard, tuna and corn roll...

This recipe, you need to make apple preserve at first.
And the dough willed with custard cream is quite difficult to handle. But once put the it into the muffin cup, and bake it, it would be popping up.

Apple preserve

2 apples (peel and cut into dice)
2 tablespoon of Sugar
1 tablespoon of Lemon juice



In a small sauce pan, heat apple, sugar and lemon juice with low heat, and stir  constantly, until sugar is dissolved. Stir in apple and simmer until apples are transpired.

Apple Custard Roll

(make 8)

Dough

300g Bread flour

15g Sugar

5g Salt 

4g Instant dried yeast

15g Unsalted butter

180g Water

Custard cream

Apple preserve

1.  In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 8 minutes, it can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and proof it  at warm room temperature for 1 - 1.5 hours , until it becomes double size.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into a rough ball and let it rest, cover, for 20 minutes.

4.  Shaping. 
 Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.
Apply custard cream on the dough. Make 1cm space on the top for sealing. 
Put apple preserve on it.

2. Roll it over. Seal it tightly, then roll it and make it a cylinder.

3. Cut it into 8 pieces.

4. Put muffin cup sheet on the cups.
 Transfer and place them into the muffin cups. It would be hard, because custard cream is sticky.

5.  Place them at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃.

6.  Bake it at 180℃ for 15minutes. Reduce into 160℃ for 5 - 10 minutes.

7. Cool it down on the wire rack. Take it out from the tin. 

It is placed at Yeastspotting.