After trying the original recipe from 吴宝春金牌土司, I decided to modify it into wholemeal bread. I can't believe his recipe is so simple and nice. Here is my modification of his original recipe to wholemeal bread and some changes to the liquid content. This is recipe for my reference.
Recipe for Wholemeal Loaves, modified from 吴宝春金牌土司, which orginated from ccm.
Makes two loaves - a flower mould (dough weight about 550g) & mini rectangular mould (dough weight about 360g)
Ingredients:
70g Wholemeal flour
130g Plain flour
300g Bread flour
40g Castor sugar
9g Salt
25g LIV unsalted butter
340g Fresh milk
5g Instant yeast
Method :
1. Mix all ingredients (except butter) into a dough using low speed for 3mins.
2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic), about 5-6mins on medium speed.
3. Shape into a ball, cover to rest dough for about 1 hour or double in size.
4. Flatten the dough into a rectangular shape. Divide into 5, with each dough approximately 184g.
5. Pre-shape it and let it rest for 10mins.
6. Roll up swiss-roll style and tighten the dough.
7. For a 550g loaf pan, place three doughs into it. For the smaller pan, place two doughs side by side. (550g is for my flower mould, while the other has the 360g dough)
8. Cover and leave to proof for about 50-60 minutes.
9. Bake in a preheated oven at 190°C for 30-35 minutes. (I baked them on a baking stone.)
10. Remove from the mould and let it cool completely before slicing.
This recipe has been used by many FB bakers for quite sometime. It just "shook" the home-bakers where everyone was baking this bread. It took me a while to realise (late adopter) and decided to have try. This bread was pretty easy to bake, and good thing is, it really produce a very soft and light bread. It's a true keeper.
Recipe for 吴宝春金牌土司Champion Toast (baked mine in flower mould), adapted from Aunty Young, originated from ccm.
Makes a flower mould (dough weight about 550g)
Ingredients:
300g Bread flour
24g Castor sugar
4g Salt
15g LIV unsalted butter
198g Fresh milk
3g Instant yeast
Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2. Add in the butter and continue to knead until the dough is pliable (smooth, soft and elastic).
3. Shape into a ball, cover to rest dough for about 1 hour or double in size.
4. Flatten the dough into a rectangular shape. Roll up swiss-roll style.
5. Place the dough into your prepared tin. Cover and leave to proof for about 50-60 minutes.
6. Bake in a preheated oven at 190°C for 30 minutes.
7. Remove from the mould and let it cool completely before slicing.
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After Christmas weekend, we brought our twins to Orchard Road for a walk. It has been a long time since we brought our children to Orchard Road. The street is known for being crowded, especially during weekends and for it's exquisite and expensive buys. While we were at Wisma, we saw this stall - Ben's Cookies, with its nice aroma cookies. Where did the "Famous Amos" gone to? As we past by a few times, my son finally said he wanted to eat the cookies. He said he couldn't stand the aroma anymore.
I'll have to admit, the cookies were really nice. I had a piece of the Dark Chocolate and Nuts and it was really soft, chewy and chocky. I like it very much. I personally preferred chewy cookies to crunchy ones. So, after that one piece of cookie, it triggered my craving. I preferred to make themselves, therefore, starts my quest for a recipe. So on New Year's Day, I attempted this Chewy Chocolate Chips and Walnut Cookies. It was really simple to put them together. The cookies turned out to be pretty good. But there was still some missing element I felt. My hunt continues...
Recipe for Chewy Chocolate Chips & Walnut Cookies, adapted from Making Food with Love
(Makes approximately 20 3" cookies)
Ingredients:
192g Plain flour
113g LIV unsalted butter,softened
100g Soft brown sugar
75g castor sugar
1 egg
1/2 tsp Vanilla extract
1/2 tsp Baking soda
75g Chocolate chips
60g Walnut, coarsely chopped
Method:
1. Sift flour and baking soda into a bowl. Set aside.
2. Cream butter and sugar till lighter in colour.
3. Add egg and vanilla extract. Mix well.
4. Add in flour till well combined. Do not over mix.
5. Add in chocolate chips and nuts.
6. Scoop spoonfuls of dough onto lined baking tray.
7. Freeze the tray for approx 5 minutes to reduce spreading.
8. Bake in preheated oven at 190°C for 13-15 mins until surface is slightly brown.
9. Remove from oven and let it cool completely before serving.
