Posts filed under ‘Bread’
Teriyaki Chicken Toast
Ingredients:
- 1 packet of CP glazed teriyaki (available from major supermarkets)
- 100g lettuce, sliced
- 5 – 6 slices tomato
- 5 – 6 slices cheese
- 1 french loaf
Method:
- Heat the chicken in the microwave at medium heat for 3 – 5 minutes.
- Place a slice of cheese and tomato on a slice of French loaf.
- Add the teriyaki chicken and lettuce.
- Top with another slice of bread and toast for 2 minutes.
- Serve hot.
Rotiboy (also known as Mexican Bread)
This recipe can make 17 buns.
Filling:
- 200g salted butter, softened
- 1/2 teaspoon vanilla flavoring
- 70g brown sugar
Topping:
- 200g butter, softened
- 160g icing sugar, sifted
- 3 large eggs, lightly beaten
- 1 teaspoon coffee flavoring (available from bakery supplies shop)
- 1 pinch ground cinnamon (can be added to the coffee flavoring for extra flavor)
- 200g all purpose flour, sifted
Sweet dough:
- 500g bread flour, sifted
- 20g powdered milk, sifted
- 75g caster sugar
- 6g salt
- 8g instant yeast
- 1 egg, lightly beaten
- 270g water or milk (do not use milk powder if using milk)
- 60g butter, softened
Method:
- For Filling:
- Beat butter in electric mixer on medium speed with the paddle attachment for 3 minutes.
- Blend in vanilla essence and brown sugar.
- Spoon mixture into bowl and refrigerated until firm.
- Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.
- For Topping:-
- Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
- Gradually beat in eggs.
- Mix in coffee flavouring.
- Sift flour onto mixture and mix on low speed until combined.
- Refrigerate until ready to use.
- For Sweet Dough:
- Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
- Mix in yeast.
- Add egg and water or milk.
- Mix on low speed for another minute.
- Mix on medium speed for eight minutes.
- Mix in butter.
- Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
- Remove dough from mixture and shape into a ball.
- Divide the dough into 55 g portions(should get 17 portions).
- Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
- To shape the buns:.
- Flatten a ball of dough with the palm of your hand.
- Place a ball of filling in the centre of the dough.
- Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
- Pat into shape and place on a greased baking tray.
- Repeat with remaining portions of dough.
- Place each bun about 7.5 cm apart on the baking trays.
- Prove for 45 min in a warm place.
- Pipe the topping on the buns in a spiral, starting from the centre.
- Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.
- Try to serve while the buns are still warm.