Soft Sweet Potatoes Buns with Sourdough Starter

Above buns is bake with 13.5inch x 9inch cake tin/pan, resulting fat and short buns. Best recommended cake tin is 12inch x 8 inch size!  

Ingredients:

Baking Tools and method:  

Steps:

1. Steam or boil sweet potatoes until it if fully cooked. Use folk to check whether the folk can easily get through the sweet potatoes to determine the entire sweet potato is fully cooked.

2. Wipe dry the water on the sweet potatoes skin, leave it cool before peeling it's skin. Smashed the sweet potatoes evenly with folk after skin removed. 

3. Add in all ingredients except butter into mixing bowl and mixed until well combined. Wrap the bowl with cling film for 30mins( Autolyze process).

4. After 30mins, add in butter and knead until well combined( Kitchenaid speed 2).

6. Using medium speed( kitchenaid mixer speed 4) to knead the dough until window pane formed. Scrap the dough at least once after few minutes. It took me around 8 mins to achieve window pane.

7. Stop the mixer, let the dough rest for 10mins to relax the it. I skip bulk fermentation on this bun as I noticed that there is no texture different without bulk fermentation. 

8. After 10mins, transfer the dough onto lightly dust(flour) wood panel. Sprinkle some flour on the dough. shape it to round shape and cut them into 12 small balls.

9. Let the dough balls rest for 5-10mins, shape them and align them into greased cake tin. Wrap the tins with cling film and set aside for final proofing.

10. Let the dough ball achieve size about 2-3x of its original size, it took me ~8hours room temperature to achieve the ready to bake size.

11. Brush the bun surface with egg wash, sprinkle some sesame and transfer the tin into preheat oven(180-200 degree Celcius). Bake until the buns surface turn golden, about 10-15mins. 

12. Transfer the buns to wire rack after remove the cake tins from oven. Let it cool and it is ready to serve.

 

Cream Cheese Buns with Sourdough Starter

This buns really tasty and smell awesome! My daughter love it!

Ingredients:

Baking Tools and method:   

Steps:

1. Double boiled the fresh milk and cream cheese, stir the mixture until cream cheese completely mixed well and formed a creamy paste. I directly use the kitchenaid mixing bowl to complete this step. 😜. Just use a bigger pot with boiling water and insert the mixing bowl into it.

2. Let the mixture cool down awhile, then mix in egg, sugar and mix well.

3. Add in bread flour, then levain and mix until well combine as a wet and sticky dough.

4. Rest the dough for 10mins, and start to knead with mixer. It took me 12mins( with speed 4) to achieve window pane. Scrap the dough once in between to allow even knead.

5. Once window pane achieve, stop the mixer. Rest the dough for 10mins. Transfer them onto lightly dust wood panel.

6. Shape the dough into round shape, cut it to 12 portion( for may tin usage, you may adjust according to your container). Rest the ball for 5-10mins.

7. Shape the dough ball into round ball and align them into the greased cake tins and wrap with cling film. Leave it for final proof. 

Notes: I skip bulk fermentation and directly go for final proofing. This final proofing process took 6-12hours depending on environment temperature and humidity. My buns took almost 12 hours this round in room temperature( as I forgot to keep it into fridge last night but it end up still not reaching the final proof heights when I check on it in the morning.)

8. Prepare the topping( refer to bottom for the steps) and pipe it on the bun surface after brushing egg wash on them. Bake in preheat oven in 180-200 degree Celsius for around 10-15mins or until the surface turn golden.

9. Remove the tin from oven and transfer the buns to the wire rack to let it cool before keep them in the container.

Topping steps:

1.  Mix all topping ingredient in a bowl and stir well. 

2. Using a frying pan, cook the mixture until it become thicken. 

3. Leave it cool a while before piping them onto the bread surface using piping plastic.

Presto 03510 Ceramic FlipSide Belgium Waffle Maker

 

Bought this waffler maker some time back for Belgium Waffle. I decided to go for this model due to very good review in Amazon, plus the price is very reasonable. No regret to upgrade to this maker!

It is very simple to use and produce thick, even colour , external crispy but internal soft waffle. Of course the output of waffle itself really depends on the our waffle batter. 

Very recommended waffle maker tool!

You may refer to my another post for the waffle output from this tool here. 

Soft and Fluffy Potatoes Buns with Sourdough Starter

 

 Ingredients:

Baking Tools and method:   

Steps:

1. Steam or boil some potatoes( scale the raw potato/potatoes with skin in order to get >100g, I only use 1 medium size potato) until it if fully cooked. Use folk to check whether the folk can easily get through the potatoes to determine the entire potato is fully cooked.

2. Wipe dry the water on the potato skin, leave it cool before peeling it's skin. Transfer the potato into blender with the fresh milk. Blend till smooth puree is formed.

3. Add in all ingredients except levain and butter into mixing bowl. Wrap the bowl with cling film for 30mins( Autolyze process).

4. After 30mins, add in levain and stir well. 

5. Add in butter once the batter combined.

6. Using medium speed( kitchenaid mixer speed 4) to knead the dough until window pane formed. Scrap the dough at least once after few minutes. It took me around 8 mins to achieve window pane.

7. Stop the mixer, wrap the mixing bowl with cling film for 2 hours. I am using partial bulk fermentation which will not double the volume.

8. After 2 hours, transfer the dough onto lightly dust(flour) wood panel. Sprinkle some flour on the dough. shape it to round shape and cut them into 12 small balls.

9. Let the dough balls rest for 5-10mins, shape them and align them into greased cake tin. I am making 9 smaller dough ball into 8 inch x 8inch cake tin, and 3 slightly bigger dough ball into 7inch x 4 inch cake tin.  Wrap the tins with cling film and set aside for final proofing.

10. Let teh dough balls achieve size about 2-3x of its original size, it took me ~6hours room temperature to achieve the ready to bake size.

11. Brush the bun surface with egg wash, sprinkle some sesame and transfer the tin into preheat oven(180-200 degree celcius). Bake until the buns surface turn golden, about 10-15mins. 

12. Transfer the buns to wire rack after remove the cake tins from oven. Let it cool and it is ready to serve.

Belgium Waffle

 

Ingredients:

Steps:

1.  Mix all ingredients until well combined.

2. Scope the batter into the waffle maker once the iron is heat up( indicator on the tool).

3. Flipped the waffle maker to get an even bake Belgium waffle.

Tools:

Black Sesame Bun with Sourdough Starter

 Silkily soft and fluffy sesame buns with natural homemade yeast(sourdough starter)!

 Ingredients:

Baking Tools and method:   

Steps:

1. Prepared 150g Levain and let it peaked( tripled the volume and bubbled max).

2. Once levain already peaked, mixed all ingredient except butter in the bowl and mix until all well combined. I prefer directly using mixer bowl.

3. Let the wet batter autolyze (rest) for 30mins.

4. After 30mins, add in butter to the bowl, knead the dough with mixer or hand until window pane formed such as example below. For kitchenaid mixer, knead the dough with speed 4 for around 8-10 mins to achieve this texture. Stop the mixer and scrap the dough in between at least once in order to produce uniform dough as the dough at the top of the hook may not be uniform with the dough at the bottom of the bowl.

5. Stop the mixer once above texture achieved. Removed the bowl from the mixer and wrap the bowl with the cling wrap. Let it bulk fermentation until it double the volume/size. 

tips: if it is too late in the night, you may proceed to the step 6 after few hours bulk fermentation even though the double volume hasn't achieved. Experiment show the result still the same.

6. Removed the dough from the bowl onto the wood panel( your kitchen counter) for shaping. Lightly sprinkle some flour on the wood panel. Punch down the dough, cut into desired ball size. I make it 9 smaller ball for 8inch x 8 inch square tin and 3 bigger ball for 3inch x 4inch square tin.

tips: Wood panel make your shaping process easier as you are dealing with wet and sticky dough.

7. Rest the ball for 8-10mins, shape and roll them into smooth ball and align them into the greased cake tin.

8. Wrap the cake tin with cling wrap again for final proof. Once the dough ball achieve 80% of the cake tin height, bake them in preheat oven ~180-200 degree celcius for around 10mins depending on you oven model. Use bun top turn golden as your judgement to turn of the oven.

9. Immediately removed the tin from oven once turn off oven. Pop out the buns and transfer them to the wire rack and leave it cool before keep them into the container.

Enjoy your delicious buns!