Kopitiam Milk Bun

Sponge~

Bread Flour 214g
Full Cream Milk 128g
Instant Yeast 2g

Dough~



Bread Flour 92g
Full Cream Milk  12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~




1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g/60g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

Milk Sandwich Loaf

Ingredients ~ ( For 500 g Tin)



Sponge~

Bread Flour 203g
Full Cream Milk 122g
Instant Yeast 2g


Dough~

Bread Flour  87g
Full Cream Milk   58g
Instant Yeast 4g
Salt   6g
Sugar  17g
Milk Powder  9g
Butter  17g


Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed.
5.Rest dough for 10 mins. Then round up and rest another 10 mins.
6.Roll it. Then proof it until 80%. Bake with cover 200c for 30 mins.

天然色素香兰叶味Kopitiam Sweet Bun

海绵~


高筋面粉 214g
冷水 128g
酵母 2g

面团~


高筋面粉 92g
新鲜香兰叶汁（冷） 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油～45g

做法~


1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割50g滚圆放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。








Ingredients (for 12pcs)




Sponge~




Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough~



Bread Flour 92g
Fresh Pandan Paste （Cold ）12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~




1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

牛奶吐司面包

海绵~

高筋面粉 428g
牛奶（冷） 180g
冷水 90g
酵母 5g


面团~

高筋面粉 184g
冷水 40g
蛋 61g
酵母 13g
盐 9g
糖 100g
奶粉 30g
牛油～90g

做法~


1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割120g X 10放在抹上油的烤盘。（4 inch X 12 inch 长方盘）第二轮发酵60分钟以上个或两倍大（看天气）。
5. 放入预热烤箱以160度烘烤30分钟即可。

Pizza

Ingredients~




Pizza Dough

Bread Flour 250g
Cold Water 140ml
Instant Yeast 1 tsp
Salt 1/2 tsp
Sugar 5g
Butter 2 tbs


Method~

1.Put flour, cold water, instant yeast, sugar and salt in a mixing bowl. Mix for a few seconds with a hook and then add in butter. Mix till dough is elastic.
2.Ferment for 1 hour and divide dough into four.
3.Flattened the dough and put into oiled pan.
4.Allow dough to rise for 30 mins and half bake the pizza bases at 220c for 6 mins.
5.Spread pizza sauce evenly over the pizza base and add topping ingredients of your choice.
6.Bake at 220c for about 15 mins.




Ingredients~
Pizza Sauce
3 large onions
3 tomatoes
1 small tin tomato paste
1/2 teaspoon sugar
1/2 teaspoon salt
oregano & bay leaves
3 tablespoons cooking oil
2 pips garlic


Method~

1.Grind the onions & garlic. Separately grind the tomatoes.
2.Heap up the cooking oil. Pour in the grounded onions & garlic and cook till yellowish in colour.
3.Add in the tomatoes & tomato paste.
4.Cook for a further 5 mins. Lastly add in the oregano & bay leaves. Season with salt, sugar and cook till sauce thicken.

Western Style Bread ~ German Muesli Bread ~

Ingredients ~

Straight Dough

Bread Flour    257g

Cold Water   200g

Yeast   10g

Salt  5g

Sugar  27g

Multigrain  72g

Wheat Bran  37g

  

Butter  27g

Walnuts   110g

Raisin  122g

Method ~

1. All mix together, except butter.

2. Mix 1st speed for 30 seconds then change to 2nd speed for 3 min.

3. Add in butter and continue mix 1 st speed for 30 seconds.

4. Then mix 2nd speed until the dough is fully develop.

5. Then add in the raisins & walnuts 1 st speed 30 seconds.

6. Divide 400g each. Spray water. Bake 190c (Steam Bake 20 mins).

Western Style Bread ~ Walnut Loaf ~

Ingredients ~

Straight Dough

Bread Flour    227g

Cold Water   250g

Yeast   10g

Salt  5g

Multigrain  75g

Wheat Bran  40g

Wheat Germ  10g

Rolled Oat   25g

  

Butter  32g

Walnuts   115g

Method ~

1. All mix together, except butter.

2. Mix 1st speed for 30 seconds then change to 2nd speed for 3 min.

3. Add in butter and continue mix 1 st speed for 30 seconds.

4. Then mix 2nd speed until the dough is fully develop.

5. Then add in the walnuts 1 st speed 30 seconds.

6. Divide 380g each. Spray water. Bake 190c (Steam Bake 20 mins).

French Wholemeal Baguette

Ingredients ~

Sponge 

Bread Flour   259g

Cold Water  155g

Yeast  3g

Dough

Wholemeal Bread Flour   111g

Milk   74g

Yeast   4g

Salt   7g

Milk Powder   4g

Method ~

1. All mix together, mix 1st speed for 30sec.

2. Then mix 2nd speed until the dough is fully develop.

3. Divide 300g each.

4. Spray water. Steam Bake 190c 20 mins

Milk French Buns

Ingredients ~

Sponge 

Bread Flour   259g

Cold Water  155g

Yeast  3g

Dough

Bread Flour   111g

Full Cream Milk   74g

Yeast   4g

Salt   7g

Milk Powder   4g

Method ~

1. All mix together, mix 1st speed for 30sec.

2. Then mix 2nd speed until the dough is fully develop.

3. Divide 300g each.

4. Spray water. Steam Bake 190c 20 mins

French Baguette

Ingredients ~

Sponge 

Bread Flour   259g

Cold Water  155g

Yeast  3g

Dough

Bread Flour   111g

Cold Water   74g

Yeast   4g

Salt   7g

Milk Powder   4g

Method ~

1. All mix together, mix 1st speed for 30sec.

2. Then mix 2nd speed until the dough is fully develop.

3. Divide 300g each.

4. Spray water. Steam Bake 190c 20 mins

Chocolate Spiral Bread ( Milk Bread )

Ingredients ~  ( For 500g Tin)

Sponge~

Bread Flour 204g
Cold Water 124g
Instant Yeast 2g

Dough~

Bread Flour  89g

Cold Water 59g

Instant Yeast 3g

Salt   4g

Sugar  38g
Milk Powder  38g
Butter  12g


Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.

2.Ferment at least 4-5 hours or keep in fridge (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed.

5.Rest dough for 10 mins. Then round up and rest another 10 mins.
6.Roll it. Then proof it until 80%. Bake with cover 200c for 30 mins.

Pandan Bread

Ingredients ~ 

Sponge~

Bread Flour 203g
Cold Water 122g
Instant Yeast 2g

Dough~

Bread Flour  87gFresh Pandan Juice 58g

Instant Yeast 4g 

Salt   6g

Sugar  17g
Milk Powder  9g
Butter  17g


Method~

1.Mix the first flour,yeast and water for 3 mins on 1st speed.

2.Ferment at least 4-5 hours or keep in fridge (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed.

5.Rest dough for 10 mins. Then round up and rest another 10 mins.
6.Roll it. Then proof it until 80%. Bake with cover 200c for 30 mins.