soft whole wheat buns

Soft wholemeal bun

I am a sucker for bread recipes that claim to stay soft for days. Till now, I have been unable to find a recipe where the end result stays soft, like store-bought bread, for days. I have since concluded homemade bread will not stay as soft, because no improvers, stabilizers or anything artificial were added.

This gelatinized dough recipe does stay soft for 3 days, but it is still not as soft as a loaf of Gardenia or Sunshine bread.

Soft whole wheat buns (adapted from Miki’s Food Archives)

Gelatinized Dough

  • 80 grams bread flour
  • 55 grams boiling water

Main Dough

  • 180 grams bread flour
  • 140 grams whole wheat flour
  • 1 tsp molasses
  • 20 grams coconut flower sugar
  • 8 grams salt
  • 2 grams instant yeast
  • 190 grams water
  • 25 grams butter
  • 120 grams dried blueberries
  1. The day before making, in a small bowl, mix 80 grams bread flour with 55 grams boiling water. Mix to form a rough dough. Cover with cling wrap and place in fridge for 12 hours.
  2. Line a 9 inches square pan with baking paper.
  3. In the mixer bowl, add bread flour, whole wheat flour, molasses, sugar, salt, yeast. Tear the gelatinized dough into small pieces and add in. Turn on the mixer and gradually add water, until a dough forms and leaves the side of the bowl. Knead for 5 minutes.
  4. Add dried blueberries. Mix for 2 minutes.
  5. Add butter. Knead for 15-20 minutes until dough can be stretched thinly.
  6. Place dough in a buttered bowl and cover with cling wrap. Proof for 60-80 minutes or until doubled in size.
  7. Lightly deflate dough. Divide into 9 portions and shape into round buns. Place in prepared pan. Cover with damp towel and proof for 30 minutes.
  8. During the second proof, preheat oven to 180 C. Bake for 30 minutes. Cover top with foil if buns brown too fast.
  9. Immediately remove from pan to cool completely on a rack.

Note:

  1. Dried blueberries (or any dried fruits/nuts/chocolate chips) do not like to stay in the dough. So it might be easier to do a series of folds by hand to get them into the dough after it has reached windowpane stage.
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chocolate date cake

chocolate date cake

This is a very filling cake that is not too sweet with a subtle taste of dates.

Chocolate date cake (adapted from The Telegraph)

  • 280 grams pitted dates
  • 300 ml water
  • 1 tsp baking soda
  • 100 grams butter
  • 80 grams coconut flower sugar
  • 2 eggs
  • 150 grams whole wheat flour
  • 1 tsp baking powder
  • 120 grams dark chocolate chunks
  1. Preheat oven to 180 C. Line a jumbo muffin pan with liners.
  2. Sift flour and baking powder into a bowl.
  3. Place dates and water in a saucepan. Bring to a boil.
  4. Turn off heat and add in baking soda. Stir well and set aside.
  5. Puree dates with blender.
  6. Beat butter with sugar until fluffy.
  7. Add in eggs, one at a time.
  8. Add in dates.
  9. Add in dry ingredients.
  10. Stir in chocolate chunks.
  11. Bake for 25-30 minutes or until a skewer in the middle of the cake comes out clean.

pandan butter cake

pandan butter cake

A moist buttery cake with subtle pandan and coconut fragrance.

Pandan butter cake (adapted from Mrs Ng SK’s butter cake)

  • 250 grams unsalted butter
  • 130 + 40 grams coconut flower sugar
  • 2 grams salt
  • 4 eggs, separated
  • 60 ml thick coconut milk
  • 50 ml concentrated pandan juice
  • 200 grams all purpose flour
  • 2 tsp baking powder (see note)
  1. Preheat oven to 170 C. Line a 8 inches square pan with baking paper.
  2. Sift flour and baking powder into a bowl.
  3. Beat butter and salt with 130 grams of sugar until fluffy.
  4. Add egg yolks, one at a time.
  5. Drizzle in coconut milk and pandan juice.
  6. Add dry ingredients and mix until just combined.
  7. Whip egg whites with 40 grams sugar until stiff peaks.
  8. Fold in meringue to egg yolk batter.
  9. Scrape into prepared pan and bake for 45-50 minutes or until a skewer in the middle of the cake comes out clean.
  10. Cool completely on a rack. Wrap cake in cling wrap. Slice and eat the next day for better flavor.

Note:

  1. Cake texture a bit crumbly. Maybe should reduce the baking powder to 1 1/2 tsp next time.