Panettone

Panettone  is a type of sweet bread loaf originally from Italy.  It has a  cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg.

 I used the normal bread loaf tin bcos I don't have cylindrical panettone moulds...

Ingredients :

Recipe:

(A)   80g raisins / 80g apricot / 150g rum (soak 5 hrs or overnight)

(B)   200g bread flour / 30g honey / 3g yeast /  20g apple puree / 90g water

(C)   100g bread flour / 20g sugar /1/2 tsp salt / 1 tsp rum / 30g eggs / 20g milk

(D)  80g unsalted butter

(E) Crumbles
15g sugar powder / 25g plain flour / 3g milk powder / 20g unsalted butter

Methods:

1.         Mix  (B) till become dough. Place the dough in a bowl , cover with cling wrap and let it proof for 3 hours.
2.    Mix together (C).
3.     Combine (C) with (B) .  Knead at low speed then turn to medium speed until it become a smooth dough.

4.         Add in the butter and knead at low speed until the butter combine with the dough. Turn to medium speed and knead dough  become  smooth and elastic.

5.         Drain the soaked raisins and apricot.  Add to the dough .

6.         Place the dough into a lightly greased bowl and cover with cling wrap. Proof for 1 hour.

7.         Rub (E) with your fingertips till become crumbly.  Set aside
8.         Divide the dough into 3 portions and round them into balls. Place each dough into the Panettone moulds or tins.   Proof the dough for 1 hour.

9.         Egg wash the doughs and sprinkle  some crumble on the doughs.
10.  Bake at 180'C in a preheated oven for 25 minutes until golden brown.

Rich with fruits. A must try for those who loves rum flavoured bakes !

Cheezy Butterfly

Ingredients :

(A) 

220g butter

60g shortening

60g icing sugar

(B)

380g  plain flour

50g  cornflour

2tbs  milk powder

3 egg yolk

175g cheddar cheese ( not cheezy enuf)

Methods:

1.   Cream (A) till light.  Add in the yolks.

2.   Mix in (B) in a few portions.

3.   Add in Chedddar cheese.

4.   Bake in a heated oven at 180C for approx. 15mins

5.   Cool biscuits completey before keeping in air tight containers

American Rye Bread

The bread is soft and fluffy,not as dense as the German Rye Bread. The brown sugar used added more fragrant to the bread

The Recipe :
Yields 1 big loaf

220g High protein flour
80g  Rye flour
5g   Yeast
10g  Brown sugar
50g  Egg
15g  Butter
160g Water

Method:
1.  Put all the ingredients except butter into a mixing bowl.
2.  Knead with a mixer till become dough.
3.  Add in butter and continue knead for 30 minutes.
4.  Proof the dough for 40 minutes.
5.  Gently punch down the dough, cover with a damp towel
6.  Rest for 10 minutes.
7.  Roll to flatten the dough then rolled it up tightly like a swiss roll.
8.  Place the dough in a well greased bread tin. Cover with a    damp towel
9.  Second proofing for 45  minutes.
10. Bake in a preheated oven at 190'C for about 30-40 minutes.