Aloha Sweet Butter Bun 夏威夷奶油甜面包

Although there is 100% pineapple juice present in the ingredient, the sweet bread does not have a strong noticeable scent of pineapple. However, the pineapple juice really did magic in producing a super-soft texture bread effortlessly. The softness of the bread did not deteriorate much even after 3 days (^ ^)

Yield: 9 mini buns in a 20cm square pan

Appliances: 

Whirlpool BM1000 breadmaker 面包机

Bread weight: forgot to weigh (~_~;)

Raw dough weight: 504 g

Ingredients

80g cold pineapple juice  冷黄梨汁

60g cold water 冰水

1/4 tsp vanilla extract

40g raw sugar 黄砂糖

1/4 tsp salt 盐
25g beaten egg 蛋液
30g cold unsalted butter 冷无盐奶油

225g bread  flour 高筋面粉
25g superfine wholegrain flour 超细全麦面粉*

10g full cream milk powder 全脂奶粉

3/4 tsp instant dry yeast 即发酵母粉

* superfine wholegrain flour can be replaced by all purpose flour.

Egg-Milk Glazing 表层涂液

10g whipping cream/milk 动物性鲜奶油

10g beaten egg 蛋液

5g golden syrup/honey 糖浆/蜂蜜

Directions:

1. Line a 20cm square pan with parchment paper. Set aside.

2. Pour cold pineapple juice, cold water and vanilla extract, into the bread pan.

3. Add in beaten egg.

4. Add in sugar, salt and cold butter.

5. Mix bread flour, superfine wholegrain flour, milk powder in a bowl. Pour the flour mixture to the bread pan.

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread machine.

8. Select "8" Dough Kneading function; and press "Start".

9. When the program stops, let the dough continue to sit in the pan for another 30 minutes.

30 minutes later, the dough is ready.

10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

11. Divide the dough into 9 equal portions, about 55g each.

12. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. 

Wrap your palm around the dough and let it roll within your palm, to shape it.

13. Place the dough into the lined square pan. Spray some water and let the doughs proof for about 40 minutes in a warm oven.

14. Preheat the oven to 170 degree Celsius. Apply a few coats of egg-milk glaze over the dough surface. 

15. Bake at 170 degree Celsius, at lower rack of the oven for about 17 to 20 minutes, or till the top turns golden.

16. Transfer the hot bread to cool on a wire rack. Enjoy ^^

Enjoy with egg pudding omellete (eggs + whipping cream + golden syrup + salt + bread flour mixed with potato starch + whole milk = omellete with a soft centre).

Recipe adapted from

http://lovefoodies.com/aloha-bread.html

http://m.douguo.com/cookbook/1130512.html?f=www

with appreciation :)

Pumpkin Purple Sweet Potato Mochi 花生双色麻薯

A delicious and vibrant colour mochi specially prepared for 元宵，the last day or the 15th day of the lunar new year. 

The slightly QQ or springy mochi are prepared by combining pumpkin and Japanese purple sweet potato with glutinuos rice flour, lightly boiled in water, and coated with sugar + ground peanut powder :)

Yield: 16 x 2cm-balls 

Ingredients 

50g pumpkin, peeled

50g glutinuos rice flour

50g purple sweet potato, peeled 

20g glutinuos rice flour 

12~15g hot water

Coating

80g ground peanut powder + sugar

Directions 

1. Steamed the diced pumpkin and purple sweet potato in high heat for about 15 minutes.

You may include pandan leaf for added sweet scent.

2. Mashed the hot pumpkin into paste.

Leave the purple sweet potato in the steamer to keep warm.

3. Add almost the same weight of glutinuos rice flour to the pumpkin paste. Leave behind about 1 tbsp of the glutinuos rice flour to be added depending on the moisture level of the pumpkin paste. 

Mix and knead into a pliable dough. Wrap in cling wrap and set aside.

4. Mash the hot purple sweet potato into paste.

Add glutinuos rice flour and mix. Then add hot water in small quantity to combine into a pliable dough.

The purple sweet potato is drier, so need less flour and have to add hot water.

6. Wrap both doughs with cling wrap and rest for about 1/2 to 1 hour.

7. Divide both dough into 16 portions each.

8. Roll them into balls and match two different colour balls with comparable size together.

9. Wrap one dough over the other colour ball. Close the opening and roll into ball. 

10. Add the glutinous balls to a lightly boiling water. Stir regularly to prevent the balls from sticking to the bottom.

The glutinuos balls are cooked when they float.

11. Transfer the glutinuos balls to a steamer's stand to cool down and dry up.

12. Roll the glutinuos ball in a cup partially filled with ground peanut powder and sugar to coat.