Sourdough Hot X buns

The other day, I got fresh pears from the weekend market. I made pear cider and got wild yeast. 

I started make sourdough starter with the pear wild yeast. I kept to feed flour and pear cider. 

Now I made Hot cross buns with it. 

The pear sourdough starter has fruity aroma. It match with dried fruits. 

Hot cross buns 

200g Sourdough starter (100% mature-hydration)

150g Bread flour

50g wholemeal flour

1 tea spoon cinnamon 

1/2 tea spoon all spice

1/2 tea spoon of ginger ground

40g Sugar

5g salt

25g Egg

70cc lukewarm milk

30g unsalted butter (soften)

150g Saltana

Egg wash

Cross

30g flour 

35cc water

1. In a stand mixer bowl, combine flour wholemeal, salt, sugar, spice. Add egg and milk, sourdough starter. Knead it with the dough hook for 8 minutes until it becomes smooth. Add extra flour if it is too sticky. Add soften butter and knead it until butter is combined. Add saltana, and knead it until saltana is evenly Incorporated into the dough. 

2. Transfer the dough into the oil coated bowl with plastic wrap cover. Let it rise for over night until it becomes double size. 

3.Prepare baking pan. Put baking paper or apply oil. 

 Transfer the dough on the floured counter. Deflate it briefly, and divide it into even 9 peaces. Make them ball shapes. 

4. Transfer them into the baking pan. Put the cover. Let it rise until it becomes double size. 

5. Preheat oven 200 degrees.  

Mix flour and water to make cross. 

Brush egg wash on the dough. 

Wrap the mixture with plastic wrap. Make a small hole with the pick.   Squeeze out and make cross line on the dough. 

6. Bake it for 20 - 25 minutes. 

7. Cool it down. 

Honey lemon doughnuts

One day, I went the liberally, and I found doughnuts recipe book. Since then I got doughnuts in my mind.  I know there are 2 doughnuts shops in Wellington. But why not make it by myself.

I made honey lemon flavor doughnuts. 

I add honey and lemon zest into the soft buttery dough. It is very yummy itself, but of cause, honey lemon glaze is on top of the doughnuts.

Honey Lemon Doughnuts

(make 8-10)

Bread flour 300g 

Sugar 20g 

Yeast 5g 

Salt 5g 

Honey 20g 

Milk 170g (lukewarm)

Egg 25g

1 lemon zest

Unsalted butter (soften)30g

Honey glaze

Icing sugar 100g

Lemon juice 2Tabbe spoon

Honey 1.5Table spoon

In a bowl, combine glaze ingredients and mix well. 

1. In the stand mixer bowl, combine dough ingredients except butter.  Knead it for 10 minuets with dough hook attachment.  Add soften butter, and knead it until butter combined into the dough.

2. Transfer the dough into the oil sprayed container and put plastic wrap or lid.
Proof it 1 - 1.5 hours until it becomes double size.

3. Meanwhile, prepare 8-10 pieces (8cm square).
 Transfer the dough on the floured counter, deflate briefly. Using the rolling pin, Roll out the dough into 1.5 cm thick. Use doughnuts cutter or pastry ring, make doughnuts ring shape.
Place them on the piece of baking sheet.

4. Place them on the baking tray, and let them rise for 30 minutes.

5. Meanwhile preheat oil at 170℃ in the sauce pan or deep fryer. 

Gently place the dounuts with piece of baking paper. Take out baking paper with the tong. Cook them until becomes golden brown color, flip over and cook other side as well.

6. Cool them down on the wire rack. Once they get cool down, dip them into the glaze. 

Gluten-free Buckwheat Chiffon cake

I found nice fluffy gluten free cake recipe.

I have tried some gluten free cake recipes. But they were dense and crumbly, never fluffy. 

For making fluffy chiffon cake, you need to beat egg white until stiff. I used my Kitchen-aid stand mixer. 

And fold the beaten white eggs into the batter gently before bake .

We, Japanese, commonly eat buckwheat noodle, called, Soba.
Soba is not 100% buckwheat flour made. It contains 20 - 30% of wheat flour. Gluten makes tough and chewy texture for noodles.

Buckwheat flour contains more nutrition than wheat flour. So this recipe is gluten-free and more healthier than other cakes.

I put coconuts sugar into the cakes. It became nice brown color.

Gluten-free Buckwheat Chiffon cake

(make 20cm chiffon cake tin)

120g Buckwheat flour

100g Coconuts sugar

70cc Milk (room temperature)

6 Egg white

6 Egg yolk
60 ml Canola oil

1 table spoon of Lemon  zest

Pinch of salt

1, Shift buck wheat flour and pinch of salt together.
Spray oil on the cake tin.
Preheat oven at 170℃.

2, In a large bowl, beat egg yolks and half amount of coconuts sugar. Add oil over 4-5 times.Stire well each time.  Mix well until oil combined and becomes creamy.

3. Add shifted buckwheat flour over 3 times. Stir it each time gently with the Spatula. Add milk and combine well.

4. In another large bowl, beat egg white and coconuts sugar with the electric hand mixer or using stand mixer whisk attachment. Make stiff egg white. Add lemon zest in the end, mix well.

5, Add egg white mixture into egg yolk mixture over 3 times.  Stir it with the spatula gently each time. Don't over mix, but it need to be combined.

6, Pour it over into the cake tin.

7, Bake it at 170℃ for 30 - 35 minutes. Poke the cake with the stick, check it cooked or not.

8, Cool it down. Set the cake tin up side-down on the glass or bowl. It avoid shrinking down. Once it get cool down, take the cake out from the tin.

Ham and Feta sourdough scones

This is first time to make sourdough scones. I was thinking to try something different with sourdough. I decided to make scones.
I bake more than 200 of scones at work. I never think to make scones at home. But I should try it.

I have chive in my garden. So I decided to make savory flavor with it. I add ham and feta cheese.  I needed to proof it overnight to make fluffy texture.

Ham and Feta sourdough scones

180g Plain flour

80g wholemeal flour

1/2 teaspoon of baking soda

10g Salt

10g Sugar

80g Unsalted butter (Chopped and cold)

50cc cold milk

200g 100% hydrated mature sourdough starter

100g Ham

10g fresh chive

100g Feta cheese

Egg wash

Prepare
Chop butter and keep it in the fridge.
Chop ham and chive, feta cheese.

1. In the food processor, combine dry ingredients together. Add butter and mix well with blade until it becomes crumble texture. Transfer it into the mixing bowl. Add sourdough starter milk and ham,  chive, feta cheese. Mix it with dough hook or your hand until it becomes doughy texture. Add more flour if you need.

2. Transfer the dough on the floured counter. Make it flat and nice square. Wrap it up with plastic wrap. Place it in the fridge and proof it overnight.

3. Preheat oven at 200℃. Prepare baking sheet on the baking tray.
On the floured chopping board, cut the dough into pieces. I made small 16 pieces.
Place them on the baking tray.

4. Brush eggwash, and bake them at 200℃ for 12 - 15 minutes until they become golden brown.

5. Cool them down.

It is placed at Yeastspotting. 

Coffee Butter rolls

Now, Wellington is the famous coffee capital city in the world.

The other day, CNN chose Wellington as one of the top 8 international coffee destinations.

I agree that. There are cafes almost every corner,  and some coffee rosters in the city, I sometime catch the aroma of coffee when I walk in the city.

I often brew coffee at home.

I made Coffee butter rolls with brewed coffee. '' butter roll '' is rich table roll contains butter and eggs. I made it before and have my old post, here.  Sourdough Butter Rolls

If you cant brew coffee, use 1 tea spoon of instant coffee to make coffee instead.

It taste really nice. Rich buttery and coffee combination.  Crumb color is light coffee brown.

                               

Coffee Butter Rolls          

(make 6)

Bread flour 300g

Salt 5g

Sugar 30g

Dry yeast 5g 

Brewed coffee 170cc

Egg (beaten) 30g

Unsalted butter  30g

Egg wash

Preparing
Brew coffee. 
Or Use 1 table spoon of instant coffee powder and make coffee. 
Cool it dawn. 


1. In  a mixing bowl, combine flour, salt, sugar, dry yeast, and coffee. Knead it with the dough hook attachment for 10 minutes until it become smooth and elastic. Add soften butter, knead it another 5 minutes until butter is combined. 

2. Put the dough into the oil coated container or bowl with cover. Let it rise and place it at warm place for 1 -1.5 hours until it become double size.

3. Transfer the dough on the floured counter, deflate it briefly.  Divide it into 6 pieces, 90g each. Make rough ball and put side with cover to avoid dry. Let them rest for 15 minutes.  

4. Make butter roll shapes. 

A. Pat the dough gently, and make flat. 

B. Fold top-side 1/3 part, seal it using your finger tips. 
C. Fold bottom 1/3 part, seal it using your finger tips. 

D. Fold over into half, seal it using your finger tips. 

E. Hold right side with your right hand, and roll left side and make it one side thinner shape with your left hand. (My right hand is holding camera!!!)

F. Rest them with cover for 10 minutes. 

G. Roll it out with the rolling pin from middle to top. 
H. Hold the bottom of the dough and  roll down from middle to down. 

I. Fold top part. Roll down top to bottom, make roll shape. 

J. Sealing on the bottom, Put them on the baking tray.

5. Let them proof for 30 - 40 minutes. 
Meanwhile preheat oven at 200℃.  

6. Brush egg wash on them, and bake them at 200℃ for 10 - 13 minutes until they becomes golden brown.

It is placed at Yeastspotting.