World Bread Day Roundup

World Bread Day 2007 roundup is online now.

Zorra received 184 entries with more than 200 bread recipes from all around the world. A great time for sharing too!

There are so many wonderful bakers who shared their recipes and tips on bread making in their blogs. Some of them are real eye-openers!

Do check into their sites for details and maybe do some hands-on with their recipes and join in the After Hours Party.

My entry - Panda Bread is listed in the (A - F) section and filed under China (the only entry).

I am definitely looking forward to WBD in 2008. If you miss this year's event, do keep in mind the next WBD and join in the bread baking event.

Honey Citron Chiffon Cake

Photo credit: Wikipedia

Citron is a highly fragrant fruit and it is commonly grown in China and Japan.

Citron is unlike the ordinary citrus fruit which is popular for its juicy pulp. The citron is popular for its fragrant peel.

The peel is usually candied or preserved.

This fruit has reported medicinal values, but I will not elaborate here.

For this cake, I used honey citron tea from Korea for its extra aromatic peel.

The cake is fragrant, nice and soft with a tad of tartness from the minced peel. I have reduce sugar amount because of the honey content in this tea.

Just out of the oven.



Ingredients: (20cm tube pan)
4 egg yolks
1/4 tsp salt
30g sugar
1 tbsp rum (optional)
4 tbsp corn oil
95g Honey citron tea
4 tbsp boiling water
120g cake flour
1 tsp baking powder

4 egg whites
45g - 50g sugar
1/2 tsp cream of tartar

Method:
1. Cream egg yolks, sugar, salt and rum till creamy.
2. Add in the oil and mix well.
3. Add 4 tbsp boiling water to the citron tea and stir till diluted. Mince the citron peel with a pair of scissors. Add this into the yolk mixture and mix well.
4. Sieve in the flour and baking powder mixture and mix well with a hand whisk.
5 Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed. About 7 - 10 minutes for 150w egg beater.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and blend well.
8. Bake at 170 - 175C for 40 - 50 minutes or until cooked.
9. Invert the cooked cake during cooling process.

Notes:
My cake is not very tall, only about 8cm in height because I used 4 medium eggs (about 58g with shell) as they were the only ones available in my fridge. To get a taller cake, please use 4 large eggs (about 70g with shell).

Chinese Sesame Cookies

Milk Rolls

Maple Syrup Loaf

Riding on the World Bread Day fuzz and had nothing on at all today I started fiddling in my kitchen. Cakes...cookies...no, no, no being lazy, the easiest thing to tackle will be a loaf bread. Killing two birds with one stone - an easy bake and yet a good way to idle off the hours in the morning.

Thanks to the wonder of bread machine, baking bread can never be easier but it is sort of time consuming because I only use the dough cycle and the rest will be manual. It's really funny, machine-baked bread is always not soft...especially the recipes from the bread machine manual. I don't know about you but my family and I are all spoilt palately...we only like soft bread.

This bread is rather soft and has a nice aroma from the maple syrup used. My dd ate 2 slices for her tea-break and kept commenting about the nice aroma from the maple syrup. Do try it out if you need to idle off the morning hours like me!



Ingredients:
220g bread flour
100g cake flour
6g salt
15g sugar
1 egg + water = 170g
60g maple syrup
4g yeast
15g butter

Method:
1. Put all the liquid ingredients into the bread machine followed by sugar, flours, salt and yeast.
2. Start the dough cycle, after 10 minutes add in the butter and let it mix and knead for another 10 minutes.
3. Turn off the bread machine and restart the dough cycle. Let the cycle complete itself which is 1 hr 20 minutes for my machine.
4. Remove dough from machine, punch out the air and prove for another 30 - 45 minutes.
5. Divide dough into 2 portion and roll it Swiss roll-style into a long dough.
6. Place the dough pieces into a well-greased loaf pan and prove for 60 minutes.
7. Bake at 175C for 10 minutes and 160C for 20 minutes.

Notes:
If the dough is sticky just use more hand flour when handling dough.

Panda Bread

World Bread Day - Orchidea visited my blog and I paid her a visit that was how I come across this event.

Check out the World Bread Day details here.

What you need to do, is either bake your own bread or buy it and post it in your blog.

For this event, I made this panda bread. I thought it would well represent where this post was from - Hong Kong, China because Panda is such a majestic creature and also it is one of the treasures of China as it is an endangered species found only in China.

Isn't it a cute looking loaf! Quick go take a look at the recipe and detailed guide from TARO-TARO.




This is the translated version of TARO's Panda Bread recipe:

Ingredients: ＜600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water
8g cocoa powder dissolved in 8g boiling water

Method:
1. Heat up milk and yolk to temperature of 38℃. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea mixture to the 280g dough and knead till colour is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 - 40 minutes.
6. Punch air out of dough and prove for another 20 - 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO's site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO's site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO's site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO's site).
11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO's site).
12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO's site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 - 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200℃ for 25 – 30 minutes.

Notes:
1. This is not an exact translation of TARO's recipe because I used the bread machine to help me so the first few steps might be different from TARO's.
2. For Step (12), I did not wrap the green tea dough all around the patterned dough. Compare my finished product to that of TARO's, you can see the difference.
3. My first prove is 60 minutes, 2nd prove is 30 minutes and final prove is 60 minutes.
4. I bake at 185℃ for 25 - 30 minutes.