HS - Milk Loaf Bread

I think you guys are going to say I'm hooked unto baking with Herman Starter as I have been posting breads and buns week after week, LOL...........Sorry!! 😝 I did actually got hooked on this Mr Herman because I'm just so amazed at the outcome of the bread and buns that it yields, so fluffy, so soft, so smooth and it doesn't have that yeast smell in the bread / buns. The best among all is the bread or buns stays soft for 2 to 3 days, and if you reheat it in the oven, it soften more and it's as good as it's been just baked. Now you know why I've been baking breads and buns so often, even though I don't get to eat it myself......but my kids especially my daughter, Angel, she just loves bread and buns and my father-in-law is too.

This time instead of buns, I shaped it into a loaf as I haven't bake any white bread loaf for so so long, and guess what, in fact baking loaf bread are pretty satisfying, especially when you seen the loaf came out of the oven, looking gorgeously in shape, fluffed up and standing tall, square and when you slice into it.......piece by piece , it's white and so soft, seeing the crumbs just sums it all. 

The recipe used is no other than the 'Herman Starter Single Proofing Method' Killer Toast Bread recipe that I used in my last few bakes, and here is the link, the only twerk I did was the following :-

I added 1 Tablespoon of Milk Powder together with the usual dry ingredients;

and I weigh 1 egg + full cream milk = 100gm.  The rest of the method in kneading the bread dough is the same, as I dumped everything into my Breadmaker (BM). Total kneading time is 30 mins which is 10 mins in the BM, add butter and knead another 10 mins. Then, turn it out to the table top and hand knead for another 10 mins until window pane stage (please do this test to ensure you have a soft and fluffy texture bread).

Method of Shaping the Dough:

The shaping of the dough is slightly different that the buns, as for loaf bread, you need a Pullman Loaf tin with/ without cover. Shape the dough by dividing the dough equally into 3 portions, roll each portion flat into a cylinder and roll it up like swiss roll. Place it into the greased Pullman loaf tin (I'm using a 7" x 4" x 4" inches), do the same with the other 2 portions. Cover with cling wrap and let it proof to double the size. 

FYI, this time my proofing time was pretty long as I left it overnight and bake only in the early morning. It started proofing at 4.30pm on Sunday and I baked it at 6.40am on Monday morning, where the dough was doubled in size, and occupied 3/4 of the loaf tin. I bake it without covering the lid for 25mins at 170C, fan-based oven. Take the bread out and leave it to cool for a few minutes on the wire rack, before turning it out to cool completely. 

Do not slice the bread when it's still hot or warm as you might squish it , hahaha! Be patient, you'll get to slice it when it totally cool down, and it''s satisfy you, I promise! 

Happy baking and enjoy your Herman Milk Loaf Bread, hope you like it! 😉

My 2nd Herman Starter Bread ~ Polo Buns

It's my bad that this post came late....😛😝 My apology as the reason is I was really busy preparing my younger twin to college next month. The hardest was to find a proper , decent and most importantly SAFE place for him to stay and settle in. I was browsing and googling websites over websites of 'room for rent' was really no fun at all. Some are so gender biased that they prefer female over male ......hmm, I wonder why is that?? 🤔 Could it be male tenants are not as quiet as female? or not as tidy and clean as female? but whatever it is......I'm so glad I finally found one 2 days ago and managed to put a booking fee to block the room, until we are physically there in KL to see it next month. Thank God! Amen!!

So, coming back to this post, it was really long overdue , I know, as I baked these fluffy buns 2 weeks ago and I know a lot of you are anxiously waiting for the recipe to try it out. Please forgive me ....here it is 😘😘 However, if you have been following me , and already has the Herman Starter Bread recipe (from here), everything in making the bread or bun dough is the same, except for the topping.

You really have to try this recipe if you are a fan of Polo Buns, as this version with the sugar crusted topping, is so much satisfying compared to those sell in Kopitiam. 🤣🤣 What's more, like I always say, "homemade is always the best".

You may download the above recipe card from the link below:

https://plus.google.com/u/0/114625954057922568813/posts/BiQcWCNdWcX

Till then, I'll catch up with you again.....oh and before I go, these Polo Buns, even after 2 days, you just need to reheat it in the oven for 5 -7 mins at 140C , it'll all be fluffy and soft again, just like the day it was baked. Cheers!!

Happy baking !

Homemade Iced Gem Cookies

Gem Cookies......sounds familiar to you? or should I used back it's original name as "belly button cookies"? 😆😆 Those were the sweet memories I have when I saw this in one of the social media, and I thought to myself, I must make this. I have always loved this cookies since I was a kid, and even until now. ........but of course now, I can't take them as I ditched carbs and sugar.,,,,,,,how sad to have to forego these childhood memories treats.....but it's OK, as in the house, there'e my kids and my nieces, and also most of my friends still loves them, that gives me a chance to have the excuse to bake them, LOL

Like I said, I have always wanted to make these Gem Cookies as I would like to have a more buttery cookie base, and the icing on top, I would prefer it to be like a meringue base, crunchy on the outside, and when bite into it, it's a little soft and mellow like there is a hint of marshmallow in it. The original belly button cookie the top was iced with royal icing if I'm not mistaken.....anyway, it still tastes great until today. But today, I'm going to make my version of it, which Cupcake Jemma did just that.....little Gem Cookie iced with Meringue 😋😋

Here is how you do your homemade version of these Belly Button Cookies or the new and more glamorous name now is Gem Cookies , hahaha

You may download the above recipe card by clicking unto this link:

https://plus.google.com/u/0/photos/photo/114625954057922568813/6542688428240990482

Happy baking and hope you like this upgraded version of this cookie ! Tell me how do you like by commenting down below, have a nice day!