Herman - Honey Egg Sweet Bread

A soft loaf of sweet bread, which carries the sweet aroma of the honey used. Herman Starter was used as the main leavening agent in this recipe :)

Bread maker: Mayer MMBM12
Raw dough weight: 543g
Pan size: 26x10x7.5cm narrow base
Baking temperature: Starting from cold oven, progressively increase the temperature from 120°C to 160°C by 10°C at 10 minutes interval. Finally, bake at 170°C for 5 minutes or till the crust becomes golden. At lower rack of the oven.

Ingredients

30g water
25g milk
1 egg, 55g omega egg
35g honey
3g fine salt
25g rice bran oil

225g Prima bread flour
25g Prima top flour

100g active Herman Starter, 6th day after cultivation
1g instant dry yeast

Directions

1. Stir active Herman Starter and use it after it has doubled in volume, about 2 to 3 hours.

2. Add all the ingredients following the sequence listed into a bread maker. Select "C-11 Ferment Dough" and start the program.
When the countdown timer reads "0:45" stop the program.

Transfer the dough to a slightly oiled plastic bag. Squeeze out most of the air, and tie a loose knot at the end. Let the dough stand in room temperature for about 1 hour. Double protect the dough with a second plastic bag, and keep in a covered container before sending to the fridge for overnight cold fermentation. About 10 to 14 hours of cold fermentation.

3. In the next day, invert the dough and let it thaw for about 1 hour.

4. Turn the dough onto a floured work top, deflate the dough, roll flat into a round dough. Fold in the 4 sides towards the centre, turn over and let it rest for 15 minutes.

5. Roll the dough into a flat long dough.

Flip over and roll the dough up. Seal at the end and place the dough into a loaf pan coated with a thin layer of butter.

Spray some water over the dough.

Cover with a tea cloth and let it proof for about 2 hours,

or till the dough rises to the rim of the loaf pan.

6. Dust a thin coat of bread flour over the top of the dough before scoring. Scoring is optional.

7. Starting from cold oven, progressively increase the temperature from 120°C to 160°C by 10°C at 10 minutes interval. Finally, bake at 170°C for 5 minutes or till the crust becomes golden. At lower rack of the oven.

End of baking

8.  Transfer the bread out of the oven.

  Immediately un-mound the bread and let it cool on a wire rack.

Slice the bread after it has completely cooled down. Enjoy 😋

Mini Almond Cranberry Butter Bundt Cake

I bought a small bundt pan from Tott recently, and used it to bake golden butter cake with cranberry bits and almond meal. The small bundt pan was just nice to bake a small 2-egg recipe.

Bundt Pan Size: 0.7L

Ingredients

All ingredients in room temperature

Using 55g Omega 3&6 egg

75g salted butter, softened but not glossy

75g fine sugar

2 eggs, beaten till frothy

60g top flour

15g almond meal*
10g milk powder

2g baking powder

10g lemon juice

10g golden syrup/honey

1/2 tsp vanilla extract

15g dried cranberries

* Almond meal can be replaced by top flour without roasting.

Directions

1. Coat the non-stick bundt pan with butter and sprinkled with a little flour. Set aside.

2. Roast the almond meal in a pre-heated oven toaster at 150°C for about 5 minutes, or till golden and fragrant.

Trim dried cranberries into bit size and set aside.

3. Mix roasted almond meal with top flour, milk powder and baking powder in a bowl. Set aside.

Combine lemon juice, golden syrup and vanilla extract in a container. Set aside.

4. Cream softened butter and fine sugar together till light and fluffy.

5. Slowly add in the beaten eggs.

Followed by the flour mixture from Step (3),

as well as the lemon juice mixture.

Combine well using a spatula.

6. Pour about 1/3 of the batter into the prepared bundt pan, and mix the remaining batter with the cranberry bits. Mix well.

Pour the remaining batter into the bundt pan. Bang the pan lightly to level the batter.

7. Bake in a pre-heated oven at 140°C for 40 minutes, or till an inserted cake-tester draws out clean. Middle rack of the oven.

Increase the oven temperature to 170°C and bake for about 5 minutes, or till the crust turns golden.

I let the cake stay in the oven for another 5 minutes after turning off the oven.

8. Let the cake cool down in the pan for about 20 minutes over a wire rack.

Invert out the cake and cool down further.

Cut and enjoy 😋

Herman - Sweet Pandan Milk Bread 香兰牛奶甜吐司

It was Friday - that's my designated Herman bread baking day 🍞 Using a longer baking pan I bought from Ikea, I had to increased the dough volume by 20% as compared to my previous bake.

The freshly prepared pandan puree gave the soft bread it's unique sweet flavour and natural yellowish green hue. I cut the bread into thicker slices for better 口感 😋

Bread maker: Mayer MMBM12
Raw dough weight: 652g

Pan size: 26x10x7.5 cm narrow base
Baking temperature: In a cold oven progressively increase the temperature from 120°C to 170°C at an interval of 10 minutes.

Ingredients

12g pandan leaves

100g water

25g water

20g beaten egg

40g fine sugar

4g fine salt

25g coconut/vegetable oil

270g Prima bread flour

30g Prima top/cake flour

6g milk powder

120g Herman Starter (7th day)

1g instant dry yeast

Some salted butter for glazing after baking

Directions

1. Stir a 7th day Herman Starter, and use it after about 2 to 5 hours.

Blend 12g of fresh pandan leaves with 100g  of water in a food processor into a smooth mixture. Collect 110g of the pandan leaf puree for later use. I didn't strain the pandan puree.

2. Pour all the dough ingredients into the bread pan following the sequence listed. Select C-11 Ferment Dough function, and start the program.

When the countdown timer reads 0:45, stop the program manually.

Take an empty plastic bag, lightly coated with oil, and transfer the dough into it.

Let the dough sit in room temperature for about 60 minutes.

1 hour later

Double seal the dough with another plastic bag, cover with a lid, and place in a fridge to undergo overnight cold fermentation. My dough took about 17 hours to undergo cold fermentation.

3. Take out the dough and thaw in room temperature for about 2 hours.

4. Transfer the dough to a well-floured work top, and deflate the dough. 

Fold in the four sides of the dough towards the centre.

Flip over the dough, cover with a lid, and let the dough rest for about 15 minutes.

5. While waiting, line a 29x10x7.5cm loaf pan with parchment paper. Set aside.

6. Roll out the dough into a rectangular shape, with the width corresponding to the length of the pan.

Roll in from both ends of the dough towards the centre.

Pinch to seal the meeting edges.

With the seam end facing down,

transfer the dough to the lined loaf pan. Spray some water,

cover with a kitchen towel, and let the dough proof for about 100 minutes, or till double in size.

7. Dust some bread flour over the top of the dough before baking.

Start from cold oven and raise the oven temperature to 120°C for 10 minutes

increase the temperature to 140°C for 10 minutes

further increase the temperature to 160°C for 10 minutes

finally increase the temperature to 170°C for 10 minutes, or till the bread is done.

end of baking

8. Remove the bread from the oven.

Lift the bread out of the pan immediately. And allow the bread to cool down on a cooling rack.

9. Slice the bread after the it has completely cool down. Enjoy 😋🍞