Spicy Tuna Pizza

Ingredients

120g high-protein flour 120g plain flour 1¼ tsp instant yeast granules 1 tbsp olive oil 150ml lukewarm water ½ tsp salt 1 tsp castor sugar

Topping

1 quantity pizza sauce 1 can chilli tuna, well drained Some red and green capsicum, cut into rings Some black and green kalamata olives, sliced thinly Some onion half rings 150g grated mozzarella cheese Coarsely ground black pepper

Method

Sift both flours into the bowl of an electric mixer fitted with a dough hook. Add yeast, olive oil, water, salt and sugar. Beat for 2-3 minutes or until dough is smooth. Cover the dough with a piece of cling film wrap and leave aside to rise for 35-40 minutes.

Roll out the dough to release air bubbles then place on a lightly floured tabletop. Roll out the dough to fit a lightly greased pizza pan. Brush the surface with a little olive oil and spread pizza sauce on the base.

Sprinkle over with a thin layer of mozzarella cheese. Spread tuna over and arrange capsicum, onion rings and olives around and sprinkle over with remaining mozzarella cheese. Add a dash of black pepper. Bake in preheated oven at 200°C for 15-20 minutes or until golden brown. Remove and serve immediately.

Chocolate Bun

Ingredients A :

250 gm bread flour
250 gm flour
30 gm milk powder
30 gm cocoa powder
100 gm caster sugar
11 gm dried yeast (1 sachet)
1 whole egg
1/2 tsp salt
1/2 tsp bread softerner
100gm golden & black raisins

Ingredients B :

250 ml water
80 gm butter

Method :

1. Mix well ingredients A.
2. Add in water and knead to form a soft dough.
3. Add in butter and knead again till dough is soft and elastic.
4. Divide the dough into 50 gm balls each.
5. Shape the dough to your liking.
6. Leave them to prove till double in size (abt 30 -40 mins)
7. Bake in a pre-heated oven at 180 degree celsius till golden brown (abt 15- 20 mins)
8. Once out of the oven, brush buns with butter.

ROTI CANAI MAMAK

Ingredients :

3 cups flour
1 cup water
2 tablespoons condensed milk
1 level teaspoon salt
1 egg
1 tablespoon margarine

Method :

1. Mix water, milk, salt and egg.
2. Pour mixture into flour and knead for about 25 minutes or till smooth dough is formed.
3. Mould into small round balls and coat with margarine.
4. Keep in a container in the fridge for at least 8 hours.
5. Spread (tebar as we say it in Malay) each ball on a smooth surface to form a very thin layer. Fold the four sides into the middle and fry.

POTATO BREAD

Ingredients :

(A)
600g bread flour
70g sugar
1 1/2 teaspoons salt
1 1/2 tablespoons milk powder
4 teaspoons instant yeast

(B)
1 egg
270ml cold water

(c)
120g mashed potato*
60g butter

(D)
Custard


Method :

1. Mix (A) till well blended. Add (B) and knead to form a dough.
2. Add (C), continue to knead to form a smooth and elastic dough.
3. Make the dough into a ball. Put in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.
4. Mould the dough into a balll and leave it to rest for a further 15 minutes.
5. Divide the dough into several 30g pieces. Mould them into balls and put them on a greased 23cm square baking pan, 16 pieces per pan. Makes 2 pans.
6. Cover and leave to prove for 40 minutes or till twice the size.
7. Brush with egg wash and pipe the custard to make a cross on top.
8. Bake at 180 C for 25 minutes on the lower shelf of the oven. Serve.

** As the dough is a bit sticky, put some flour on your hands before you start to make into balls.

SWEET BUN

Ingredients :

900 g bread flour
100 g superfine flour/cake flour
430 g water (+/-)
20 g instant yeast
12 g salt
180 g sugar
40 g butter
60 g margarine
150 g egg (=/- 2 grade B eggs)
10 g (2 teaspoons) bread improver
5 g bread softener
30 g milk powder
10 g vanilla essence

Method :

1. If using a Bread Maker, just put all the ingredients according to the bread maker's instruction (the liquid should go in first, then the dry ingredients and lastly the instant yeast).
2. Set the kneading programme for 30 minutes.
3. Take out the dough and leave it to prove till double it's size.
4. Punch down the dough and shape it.
5. Leave to prove till double the size .
6. Brush with egg and bake at 160 Celcius for 18 - 20 minutes.

Source : mamafami.fotopages

SOFT BUTTER BUNS

Ingredients :

250g high protein/bread flour
50g superfine flour
50g castor sugar
1 teaspoon salt
2 1/2 tablespoons milk powder
1 1/2 teaspoons instant yeast
1 small egg
30g butter ~ room temperature
140ml water

Glazing :
1 egg ~ lightly beaten
Melted butter, for brushing

Method :
1. Combine all ingredients, except butter and knead till a dough is formed.
2. Add butte and continue kneading till a smooth, soft and elastic dough is formed.
3. Prove the dough for about 2 hours.
4. After first proving, knead the dough lightly and divide the dough into small even sizes. Rest for 10 minutes. At this stage, you can add filling of your choice.
5. Place buns in a greased and floured square tin and prove until double in size.
6. Preheat oven at 200 degree Celcius.
7. Brush buns with egg wash and bake for about 15 minutes or until brown.
8. Remove from oven and brush with melted butter.
9. Cool buns in tin for 5 minutes before turning out onto a wire rack.

Source: mamafami.fotopages