Tag Archives: bread

Single Proofed Cream Cheese Condense Milk Loaf With Cranberries

This is another recipe that will result in a fluffy and soft loaf. Definitely a keeper. The condense milk and cream cheese just melted into the bread, giving it extra moist and flavour that is just perfect for any type of sandwiches. I prefer to use my smoked ham with cheese and mayo. hmmm. Delicious! =).

Ingredients

  • 300g bread flour
  • 3g instant active yeast
  • 10g sugar
  • 50g condense milk
  • 30g well beaten egg
  • 170g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Filling

  • 50g cream cheese (I use the spreadable type, President Brand)
  • 25g condense milk
  • 80g dried cranberries (presoaked in hot water for 20 minutes to hydrate and soften, drained)

Other

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

  • Preheat the oven at 180 degree celsius
  • Mix the filling together except the cranberries. Set Aside.
  • Mix all the wet ingredients together (condense milk, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential.
  • Rest the dough for 15 minutes
  • Roll the dough to rectangular shape, about 18x30cm
  • Spread the filling, leaving about 2.5cm top and bottom with no filling.
  • Use a knife or pizza cutter to make slits on the dough, leaving about 2.5 cm top and bottom uncut. Refer to image below
  • Sprinkle all the cranberries on the filling
  • Roll the dough tightly like a swissroll
  • Place it into the tin pan, as shown on the image below
  • Cover and let it rise till about the rim of the bread tin. This will take about an hour and half or two. Depending on the weather humidity and temperature.
  • Brush with egg wash (1 beaten egg + 1 tbs water)
  • Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark. 
  • Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

Hidden Frog Bread

Cute Bread =)

This is my second hidden image bread, the first one was the panda which I have shared the recipe and method earlier on. I was very excited while conceptualising how I was going to execute it as I am relatively new with this technique. I am not sure if I was going to be able to make it. I drew the design on a piece of paper and imagined how I was going to stack and envelope from one dough to another to make it really look like a frog. The weight of the dough of each part is important as one feature would be too big or too small. So I was praying when I was slicing the bread, hoping that an hour of work from conceptualising and assembling the dough did not go to a waste =). Glad that it turned out not to be so bad. So here I am, gladly sharing with you the steps. I will be happy to see your bakes, so please share it with me.=)

The recipe I used is still the same as my panda bread. However, I used a cylindrical bread tin which is slightly bigger. Therefore I need to make some adjustment to the total dough weight. Did you know that I bought this bread tin 6 years ago and this was the first time I used it. hahaha.

Ingredients

  • 350g bread flour
  • 4g instant active yeast
  • 35g sugar
  • 46g whipping cream
  • 35g beaten egg
  • 175g milk
  • 25g butter
  • 4g salt

Others

  • 2g red yeast powder + 5g water (mix well)
  • 2g green tea powder + 5g water (mix well)
  • 1g charcoal powder + 3g water (mix well)
  • Non Stick cylindrical bread tin with internal size of 12 cm diameter x 23 cm length

Method

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the dough hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium.
  • Divide the dough into 5 balls. 25g for the charcoal, 10g for the darker pink, 30g for the white dough, green is about 250g and the rest of the dough would be the lighter pink.
  • Add the colours to your dough and divide the dough accordingly based on the image below. The darker pink still uses the red yeast colour mixture, I just added more mixture into the dough to make it darker. Cover all the dough and let it rest for 20 minutes. Kindly note that the weights stated below are just a guideline. Your final dough weight might not exactly be the same as mine, as your processing loss would not be the same as mine. You might have a few grams extra or fewer grams lesser than mine =). 

  • Roll your big green dough into a rectangular shape slightly smaller than your tin, about 19×11 cm. Roll the 30g green dough into a log and place it on the middle of your rectangular green dough. Roll the 15g black dough into rectangular shape, cover it on top of your 30g green dough. Refer to picture below.
  • Roll the 5g darker pink dough into a log, then use the 15g green dough to wrap and seal it around. Refer to image below. Do the same for the other 5g darker pink dough and 15g green dough. These two logs will be the red cheeks of the frog
  • Place the two pink cheek logs on each side as shown on the image below
  • Wrap up the green dough and seal the edges. Flip the dough, seal below. Please refer to the image below.
  • Roll the small 5g black dough into a log, then use the 15g white dough to wrap and seal the black dough. Do the same to the other 5g black dough and 15g white dough. Put it on top of the green dough a little apart from one another. These two logs will be the eyes of the frog.
Looks like a blob fish lol. but it will look like a frog when baked =)
  • Roll the 35g light pink dough into a rectangular strip and place in the middle of the eye. Roll the biggest light pink dough into a rectangular shape twice the width of your green dough and place it on top of the green dough as shown on the image below
  • Flip the dough and seal the edges, tucking it tightly. Flip the dough again with the seal below before putting it in your bread tin.
  • Cover and let it rise until it almost reaches to the top about 80%. Slowly open the cover if you are going to take a peak to see how much your dough has risen. For me my dough has risen nicely at an hour and 45 minutes. (Kindly note that this is Singapore weather ) .
  • Bake for 40 minutes
  • Brush with butter and let it cool down on a wire rack.

Kindly follow the tin size if you are going to make this, as the dough proportion that I have taken into consideration was using this size of the bread tin.