Paul & Karine Morris + Mayris
  • WE WRITE
    • The recipe
  • WE LOVE
    • Life about Morris >
      • Preparation process
    • Life about Mayris >
      • Preparation process
  • WE TRAVEL
    • OUR TRIPS
    • FOOD TIPS >
      • TAIWAN
    • OTHER TIPS
  • WE LIVE
  • WE HITCHED
    • The prologue
    • The proposal
    • The preparation
    • The 1000 cranes
    • The gorgeous bridesmaids
    • The instagram
    • The suave groomsmen
  • WE

My Trial Class in ABC Cooking studio (BREAD)

6/9/2017

0 Comments

 
Picture
The trial class for JUNE : Cheese and Bacon Fondue Bread. Seems pretty impressive and decided to invite Teri to join me for this girlfriend session. Been a long while since i last met her and we have sooooo much to talk about. The motherhood talk goes endless and i am just so glad that i met this wonderful woman! :)
Picture
Picture
In order to make these delicious Cheese & Bacon Fondue Bread, we need 2 separate dough (WET and DRY dough). Below recipe can yield 6 buns :D

PREPARATION TIME : 1 HOUR
OVEN PREHEAT : 190 DEGREE CELSIUS 
OVEN BAKING REQUIRES 190 DEGREE CELSIUS FOR 12-17 MINS.
WET DOUGH
- Bread flour --> 80g
- Instant Dry Yeast --> 1 tsp
- Sugar --> 1 and 1/2 tbsp
- Egg (beaten) --> 1/2 (26g)
​- Water --> 70-80 cc

FOR BAKING

- Egg (Wash)
- Powdered Parmesan cheese
DRY DOUGH
- Bread flour --> 80g
- Salt --> 1/4 tsp
- Butter (unsalted) --> 25g

FOR FILLINGS
- White Sauce (can buy from Phoon Huat) --> 80g
- Mozzarella cheese --> 60g
- Bacon / Ham (dice) --> 1 slice
- Cheddar (block) --> 30g
It is recommended to sieve the egg before mixing them into the wet dough. The butter do not require to be in room temperature. It is also advisable not to do it on a rainy day as it will affect the yeast progression. While baking these at home, we can use tap water (room temperate). if we are in room with aircon, we can use warm water instead.

STEP 1: MEASURE THE INGREDIENTS FOR BOTH WET AND DRY DOUGH.
STEP 2: ADD WATER TO THE YEAST INTO WET BOWL AND MIX WELL
Picture
WET
Picture
DRY
​STEP 3: MIX DRY DOUGH IN AND KNEAD THE DOUGH WELL.

*** Kneading methods*** Able to refer to the video i have posted on Facebook for self-reference.

(1) Left hand pushes out while using right hand to hold. Roll back and alternate the dough's direction. 
(2) Wait till almost smooth, change to "V" roll. Left pushes to the right top while roll back and right pushes to left top and roll back.
(3) Almost complete, pull the dough and stretch to see if it stretches as thin like mask. Grad the edge and tuck in.
(4) put on table , push the base inwards.
(5) Turn the bread over and pinch the base.
Picture
Picture
Picture
STEP 4: Prepare for 1st proofing for about 40 mins in an oven filled with a cup of warm water.
​[1st FERMENTATION]
STEP 5: MAKING CHEESE FONDUE FILLINGS
--> Mix in white sauce and Mozzarella cheese in a bowl, cover with cling wrap and heat in microwave (500W, 1 min and 30 seconds). Mix with Spoon until it cool down.
Picture
Picture
Picture
--> Divide the melted cheese into 6 portions as we are making 6 buns

​--> Place the Cheddar on top of the melted cheese + bacon / ham mix. Let the fillings rest for 10 mins as we handle the dough. 
--> Dice bacon / ham and Cheddar. Add the bacon / ham into the melted cheese filling. 
Picture
Picture
Picture
Picture
Picture
The dough has proof to at least 3 times of its original size. To test if it proof well, dip the finger into the flour and poke a hole into the dough. if it doesn't deflate, it is a good dough :D

STEP 6: PUNCH THE DOUGH GENTLY FOR 3-5 TIMES BEFORE REMOVING THE DOUGH.
Picture
Perfect Proofing done!
Picture
STEP 7: DIVIDE THE DOUGH INTO 6 PORTIONS AND LET IT SIT FOR ANOTHER 10 MINS. (Do not pull the dough out, use slicer to cut)

Picture
STEP 8: LEAVE SMALL HUMP IN CENTER OF DOUGH, ADD IN FILLINGS IN THE MIDDLE AND CLOSE IT UP.

Picture
Picture
*** Close it up by taking the sides to fold in and hold in the middle. After which, punch and close the gap. 

After completing, place the bun on the baking tray with a cling wrap on top of it and ready for 2nd FERMENTATION, for another 30 mins. PRE-HEAT the oven about 5-10 mins before the fermentation completes.
Picture
STEP 9: REMOVE CLING WRAP, BRUSH EGG WASH ON TOP OF THE DOUGH, SPRINKLE PARMESAN CHEESE AT THE TOP
--> Make a cut at the top using a pair of scissor before sending it to bake. Cut deep but smaller holes to prevent over leaking of cheese.
Picture
Picture
Picture
Ready for baking over 12-17 mins! We are superb excited to see them going PONG PONG! Most importantly, it takes such short time to bake them despite the long proofing! And YAY! completed!

After attending this lesson, it creates my interest in learning how to make bread!
Picture
Picture
Picture
Picture
无比的感动! 心里想着 ”没想到我也会做面包,而且还做的这么好吃!真是天才!" HAHAHAH! 有一种喜极而泣的感觉!

Teri signed the class together with me and YAY to more baking sessions with my dearest ! <3

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Categories

    All
    2016
    2017
    2018
    2019
    50cents Feast
    ABC Cooking Studio
    Advance Cert
    Airfry
    Airfryer
    Almond Florentine
    Baking
    Bak Kwa
    Ban Heng
    Birthday Celebration
    Biscuit
    Bread
    Bubble Soccer
    Butter Cookies
    Cakes
    Chinatown
    Chinese New Year
    Christmas Cookies
    Christmas Gift
    Christms
    CNY
    Company Event
    Concert
    Cooking
    Crab In The Bag
    Crabsticks
    Cruise
    Customization
    Datenight
    Dive
    Diving
    DIY
    DIY Airfry Ngoh Hiang
    Don Don Donki
    Durian
    Egg-less
    Family
    Father's Day Celebration
    Food Feast
    Friends Of Singapore Zoo
    GBTB
    Gearfit 2
    GF Date
    Gift
    Golf
    Graduation
    Handphone Casing
    Hdl
    Healthy
    Hot Tomato
    Itacho Sushi
    Jay Chou
    Jogging
    Karinecanbake
    Kaya
    Lularoe
    Macaron
    Macaroons
    Make Up Portfilio
    Maternity Photoshoot
    Mee Hoon Kueh
    Merry X'mas
    Miam Miam
    Mid Autumn
    Mont Blanc
    Mooncake
    Mother
    Mother's Day
    Muay Thai
    My Addiction
    National Day
    New Year
    New Year Resolution
    Ngoh Hiang
    PADI
    Pator
    Pen Cai
    Phantom Of The Opera
    Pineapple Tarts
    Ppc
    Present
    Pressure Cooker
    Project10K
    Pumpkin & Sweet Potato Kaya
    Rainbow Butter Cookies
    Rainbow Cookies
    Recipe
    Resolution
    River Safari
    Romancing U
    Royal Caribbean
    Running
    Saizeriya
    Salted Egg Cookies
    Samsung
    Simply Scuba
    Sports Watch
    Steamboat
    Sushi Tei
    TB Loots
    Thai Accent
    The Tiramisu Hero
    Tioman
    Two Bakers
    Universal Studio Singapore
    Vivocity
    Watch
    Wild Wild Wet
    X'mas
    Zoo
    Zumba
    千层芋泥酥
    咸蛋饼干
    彩色饼干
    杏仁片
    猪肚汤
    盆菜
    老莲
    肉干
    蟹条片
    面粉粿
    黄梨塔

    Archives

    February 2019
    December 2018
    September 2018
    August 2018
    February 2018
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    February 2017
    January 2017
    December 2016
    October 2016
    July 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    July 2015
    June 2015
    May 2015
    March 2015
    February 2015
    January 2015
    December 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    April 2013
    February 2013
    January 2013
    December 2012
    November 2012
    June 2012
    May 2012
    April 2012

Powered by Create your own unique website with customizable templates.