Green Tea Red Bean Bread

I just had to re-do this Green Tea Red Bean Bread again. The last time I did, I didn't let it proof long enough. So now, I take my time to let it proof. I also baked it as a loaf, instead of buns.

Brushed it with egg yolk before baking. After the second proofing.

Green tea bread loaf after baking. The side is nicely rolled up like a swiss roll.

This is one pattern on one side of the bread...

while this is another pattern on the other of the bread!

As I rolled up the dough a few times, the red beans are folded a number of times. Close up on the red bean paste.

Recipe extracted from Happy Home Baking.
[Afternote: This bread is really nice, soft & tasty.]

Milk Loaf Today

My sister's friend left for Paris, Le Cordon Bleu last Friday. She left a lot of baking stuff for me! Gee, my cupboard is really full of baking stuff now. I'm not complaining though, she had a lot of good quality stuff! I shall bake more often before the expiry dates!
I did Milk loaf today. But I don't know if it turned out well, but the look of the milk loaf was really nice and good.

Milk loaf just out from the oven.

Slice them up. Quite pro right?

Softness of the milk bread.

Packed them all into the container.

Recipe adapted from Happy Home Baking blog, Milk Loaf.

[Afternote: It was soft the following day. Except the yeast taste was quite strong. Can reduce the yeast.]

Pandan Kaya Bread Loaf

I wanted to try a different bread on Sunday. So decided on Alex Goh's Pandan Kaya Bread Loaf. This were the various steps I took.

After mixing the ingredients and kneading it, I left it to proof. This is the size before proofing.

This is the size after a trip to & fro the airport. About 3 hours.

This was further proofing after the shaping.

Brushed it with egg, then topped with dessicated coconut & crumbs.

Baking in the oven.

Fresh from the oven, the whole Pandan Kaya Bread Loaf.

Close up look of the browned top with coconuts & crumbs.

Cross section of the bread.

Close up cross section of the bread.

Recipe extracted from Alex Goh's "World of Breads", page 44.

Cheese Bread Loaf

I thought it will be good to use the same recipe of the Chocolate Swirl Bread for Cheese. So I tried it out. I'm very happy with the results. The cheese bread was soft even after two days.

The bread rose quite a fair bit when it was baking in the oven.

Fresh from the oven. The colour looks so good!

Slice them after it cooled down.

Cross section of the slices of bread.

Close up look. Yummy!

Recipe extracted from the Chocolate Swirl Bread. Replace the chocolate sheet with cheese. Then roll it up the swiss roll method.

Chocolate Bread Loaf

I wanted to bake Chocolate Chips bread loaf for my children. Ended up, it became like just Chocolate loaf! Guess I've forgotten about rolling up the chocolate chips will make it similar to the cheese earthquake loaf instead! This recipe was modified from Florence's Black Sesame loaf.

These were after the shaping.

Sprinkled some chocolate chips on it and roll it up like swiss roll.

Placed it in the loaf pan to proof further.

Cross section of the chocolate bread.

After cutting them, I put them into the container.

Recipe was extracted from 65C Black Seasame Loaf.
I added 3g bread improver, increase the tangzhong to 100g and replace sesame powder with cocoa powder. The bread wasn't sweet enough. Should have increase the sugar to about 60g.