Pancake Waffles

Pancake Waffles // Mono + Co

As it turns out, my fluffy pancake recipe is perfect for making fluffy waffles as well.

When prepared fresh, it’s cripsy on the outside, the kind you serve with ice-cream.

After it has cooled down, it turns into a tender and fluffy texture that is perfect to be eaten alone, or with spread like Nutella or just simple drizzle of honey.

Pancake Waffles // Mono + Co

Add this recipe to my 152 Waffle Days thread.


Fluffy Pancakes Recipe

1 cup plain flour 
1 1/2 teaspoon baking powder 
1/4 teaspoon salt 
2 tablespoons (28g) raw sugar 
1 egg
 1 cup (240ml) milk
1 teaspoon vanilla extract
2 tablespoon rice bran oil


In a mixing bowl, add plain flour, baking powder, salt, raw sugar.  Combine well with a small hand whisk.

Make a well in the center of the dry ingredients and pour in beaten egg, milk, and vanilla extract, whisk to mix.

Add oil and whisk to mix until the batter becomes smooth and no longer lumpy.  Add more milk if the batter is too thick.

Cook waffles as per waffle maker instructions. I use setting no.4

Fluffy Pancakes

Fluffy Pancakes // Mono + Co

I make pretty pancakes the slow way.  Egg white separated and whisk to soft peaks.  Pan over low heat, all to achieve that lovely smooth brown surface, albeit a longer cooking time.

Fluffy Pancakes // Mono + Co

While the recipe I have been using remained more or less the same over the years, some tweaks were made on several occasions when I ran out of an ingredient, or when I have excess ingredients to clear.  Like how I use Hong Kong flour for today’s version.  Hong Kong flour is used for making fluffy steamed buns, so fluffy pancakes should be achievable too!  I mixed 50:50 ratio of Hong Kong flour and plain white flour.  But if you don’t have Hong Kong flour at home, simply stick to plain flour or cake flour.  The pancakes will still turn out fluffy.

The other item I have altered since last year is the use of milk powder instead of fresh milk.  To cut down on plastic bottle/paper carton waste from fresh milk consumption, I started using milk powder instead for bread/waffles/pancake recipes.  Sometimes, I would even skip milk as an ingredient altogether in bread recipes and use plain water.  No one has complained.

Fluffy Pancakes // Mono + Co

I have also picked up other cooking habits, like covering the pan with a pot lid during cooking.  The pancakes somehow cooked faster in the trapped steam, or so I think.

Fluffy Pancakes // Mono + Co

When done properly, the pancake is ready when the top side of the pancake has no wet and uncooked spots,

Fluffy Pancakes // Mono + Co

while the pan side has cooked to a beautiful golden brown shade.

Fluffy Pancakes // Mono + Co


Fluffy Pancakes Recipe

1/2 cup hong kong flour
1/2 cup plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons (28g) raw sugar
2 tablespoons milk powder
1 egg, yolk and white separated
1 cup (240ml) water
28g butter, melted 
more butter, for greasing pan

In a mixing bowl, add Hong Kong flour, plain flour, baking powder, salt, raw sugar and milk powder and combine well with a small hand whisk.

Make a well in the center of the dry ingredients and pour in water and egg yolk, whisk to mix.

Drizzle in melted butter and whisk to mix until the batter becomes smooth and no longer lumpy.  Set batter aside.

In a separate bowl, whisk egg white to soft peak.  Gently fold the egg white into the pancake batter.

To cook, warm up a pan on low fire, not too hot.  Remove the pan from the stove and brush the smallest amount of butter on the pan to prevent pancake from sticking.  Pour some batter onto the pan and return the pan to the stovetop.  Cover and let the pancake cook over low heat.  Bubbles will start to appear on the top side of the pancake.  Continue to let it cook in the covered pan, until there are no wet or uncooked spots on the top side of the pancake.

Remove cover and lift a corner of the pancake slightly to check, the bottom should turned golden brown by now.  If it is too brown or has charred, this means that the fire is too hot, reduce the heat further when cooking the next pancake.  Transfer the pancake to a serving plate and cover with a clean towel to keep the pancake from drying out.  Fluffy, moist and warm ones are preferred on the breafast table.

Remove the pan from the fire to bring the temperature down slightly.  Brush butter and repeat to cook the remaining batter.

Serve immediately with syrup or favorite toppings.

Eight Treasures Herbal Soup [八珍汤]

Eight Treasures Herbal Soup [八珍汤] // Mono + Co

I am not a fan of stocking up, not even dried ingredients that can keep well for months.  When I need the Eight Treasures herbal soup ingredients, I still prefer to visit the traditional medicinal halls to get the ingredients when it’s time to prepare it.  I usually don’t give a second thought about getting my herbs wrapped with their traditional pink wrapping paper, as long as it is not plastic.  But since I had a tenugui with me on this particular day, I thought why not use it instead.

Eight Treasures Herbal Soup [八珍汤] // Mono + Co

I passed the tenugui to the boss and asked for my “Eight Treasures” (八珍) to be packed without using his paper wrapper, his customers in the shop started to chuckle.
“Boss,  from now on must provide hankerchieves as free gift with your herbs!” they jokingly commented.

Eight Treasures Herbal Soup [八珍汤] // Mono + Co

Anyway, I don’t know how, but the tenugui seemed to open up a conversation with the usually reserved boss.  As he started chatting while stacking my herbs super neatly on the tenugui, he also gave me few tips to prepare the soup:
// always rinse the herbs briefly to remove dirt,
// place the herbs and water in a pot, and bring to boil together,
// turn down heat, always reduce to simmer for better result, for this soup about 1.5 – 2 hours,
// for additional nutrition, add 1 fresh chicken egg to cook with the soup, must rinse the shell under running water to clean
// sieve the herbs, drink the soup and consume the egg, that has absorbed the “essence” from the herbs,
// to the seived herbs, add just enough water to cover them, and cook for second time to yield a slightly diluted version, in order not to waste it.

Eight Treasures Herbal Soup [八珍汤] // Mono + Co

I was apprehensive about leaving the shell to cook in the soup so I added de-shelled hardboiled egg on my first try.

Then I read this post where the author cooked the egg first, then add to the cooking soup with shell intact but cracked.

Eight Treasures Herbal Soup [八珍汤] // Mono + Co

I tried with the cracked eggshell method on my second try and served it with mee sua.

Feeling more adventurous, I found this post where the author rinsed the shell, soaked in brine for 15 minutes, before proceeding to cook it in the soup.

Let me update this post when I cook this soup again.

Almost Free Chap Chye

Almost Free Chap Chye // Mono + Co

Got a huge bag of dried items like black fungus, mushrooms, glass noodles,  black moss, lily bulb, and fried bean stick after a praying ritual. They were all packed in little sachets, so I sorted them into my glass containers, by type.  Clear plastic bags all go to the recycling bin as I have absolutely no use for them, plus there are too many of them.

Almost Free Chap Chye // Mono + Co

I used up everything except black moss to make a vegetarian chap chye.  Black moss is endangered, so the ones for the praying ritual could be mocked ones made with gelatin/starch.  They look too black to be the real thing.

Almost Free Chap Chye // Mono + Co

I mentioned “almost free” because I bought cabbage and carrot to cook the dish.  Garlic and condiments like vegetarian oyster sauce and sesame oil are not free either.

Almost Free Chap Chye // Mono + Co

Here’s how I usually cook my Chap Chye:

001. Soak all dry ingredients: mushrooms, black fungus, lily bulbs, glass noodles and fried bean stick.  After they have softened, rinse thoroughly to remove dirt.

002. In a heated wok, add cooking oil and minced garlic, fry until fragrant. 

003. Add mushrooms, black fungus, and lily bulbs.  Stir to fry.

004. Add carrot slices, chopped cabbage and fried bean stick.

005. Add vegetarian oyster sauce and enough hot water to cook all the ingredients, and bring to boil.

006.  Transfer to a pot and cover to simmer for 15 minutes.  Add more water to cover the ingredients, if necessary.

007.  Remove cover and add glass noodles, dash of white pepper and sesame oil.  Let it boil for another 5 minutes before serving.

I realised that I am starting to cook like my mom, no detailed ingredient list : a bit of this, a bit of that.  If you like this ingredient add more, or omit if you don’t.

If you need a chap chye recipe with exact ingredient list, check out this and this.

Homemade Min Chiang Kueh 面煎粿

Homemade Min Chiang Kueh 面煎粿 // Mono + Co

Perhaps also due to the acute shortage of labour, I have noticed quite a handful of hawker stalls switched disposable wares to save on the dishwashing chores.  Quite a few min chiang kueh (MCK) sellers have also switched to serving their yummy snacks on styrofoam plates, even for dine-in customers.  A stall at Upper Cross Street still serves theirs on reusuable plates, so I will always have one piece when I pass by, dine-in of course.

I like my min chiang kueh filled with ground peanuts the traditional way, and not with sticky peanut butter.  Yes, it can be quite messy and impossible to eat without the peanut bits falling off from the pancake, but as long as I catch these crumbs on the plate, I can easily gather them into a pile and sweep into my mouth, wasting no edibles.

I have started making my own at home after discovering an easy recipe that has no lye.  I also used raw sugar and skipped sesame seeds.

Homemade Min Chiang Kueh 面煎粿 // Mono + Co

I used my 16cm skillet to cook the MCK (recipe yields three pieces), on very low heat and covered.

Homemade Min Chiang Kueh 面煎粿 // Mono + Co

The edges were cripsy, interior fluffy, just like the recipe source has suggested.

Homemade Min Chiang Kueh 面煎粿 // Mono + Co

My kids commented that the homemade MCK smells and tastes authentic.  Another local snack recipe gem found!


Min Chiang Kueh 面煎粿

adapted from here

130g plain flour
1/2 teaspoon baking soda
1/2 teaspoon instant yeast
2 tablespoon raw sugar
1 large egg*
160g water

filling **
50g roasted ground peanuts***
25g raw sugar

* I use large sized egg that weighs at least 80g with shell.

** I didn’t really follow the recipe closely for the filling, I watch the MCK sellers sprinkle sugar first than ground peanut, so I follow this method of preparing the filling instead, by feel.

*** I prefer coarse ones with more crunch, some commericial MCK comes filled the fine version of the ground peanuts, those you sprinkle muah chee with.  Coarse or fine, up to indiviual preference.

In a bowl, mix the 4 dry ingredients  together.  Then add egg and water, and stir to mix well into a smooth batter with a whisk.  Set this aside undisturbed for at least 30 minutes.

Heat up 16 inch skillet over medium heat, when the skillet gets too hot to touch, turn the heat down to low and grease cooking surface thinly with a pastry brush.   Pour 1/3 of the batter into the skillet, and swirl the batter around to coat the edge of the pan with a thin layer of batter, this will become the crispy yummy edge of the MCK.  Cover and let it cook for 3-4 minutes over a very low heat.

Lift the cover.  The batter should look almost cooked with no obvious wet batter spots.  Sprinkle sugar evenly, followed by ground peanuts, cover and continue to cook further, for 2 minutes.

After 2 minutes, lift the cover, fold the MCK into half and transfer to serving plate. Cut and serve immediately.

My 152 Waffle Days

My 152 Waffle Days // Mono + Co

[ Updating in progress. Last update took place 27.08.18]
Determined not to reduce my waffle maker into a white elephant, I set my mind on making waffles 152 times with it simply because I got it at $152.  Then it will cost me just $1 per use.


+ Waffle No.26 +


Mixed white flour, hong kong flour and wholemeal flour to turn a kitchen emergency into a blessing: a healthier brekkie!


Fluffy Wholemeal Pancakes Recipe

1/2 cup plain flour
1/2 cup hong kong flour
1 cup wholemeal flour
3 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons raw sugar
2 eggs
2 cups milk
2 teaspoons vanilla extract
4 tablespoons rice bran oil

In a mixing bowl, add plain flour, hong kong flour, wholemeal flour, baking powder, salt, raw sugar.  Combine well with a small hand whisk.

Make a well in the center of the dry ingredients and pour in beaten egg, milk, and vanilla extract, whisk to mix.

Add oil and whisk to mix until the batter becomes smooth and no longer lumpy.  Add more milk if the batter is too thick.

Cook waffles as per waffle maker instructions. I use setting no.4

 


+ Waffle No.13 – 25+


Have been using this recipe for the past three months, prepared at least once a week, adapted from a pancake recipe here.


Fluffy Pancakes Recipe

1 cup plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons (28g) raw sugar
1 egg
1 cup (240ml) milk
1 teaspoon vanilla extract
2 tablespoons rice bran oil

In a mixing bowl, add plain flour, baking powder, salt, raw sugar.  Combine well with a small hand whisk.

Make a well in the center of the dry ingredients and pour in beaten egg, milk, and vanilla extract, whisk to mix.

Add oil and whisk to mix until the batter becomes smooth and no longer lumpy.  Add more milk if the batter is too thick.

Cook waffles as per waffle maker instructions. I use setting no.4


+ Waffle No.10,11 & 12 +


Without the need to refer to the recipe on my phone, I managed to recall all the ingredients and mix the waffle batter under 5 minutes, and the first waffle ready in 10 minutes.  Practice makes perfect!  This recipe yields 3 thick fluffy waffles.

adapted from allrecipes.com 
2 cups plain flour 
1 tablespoon raw sugar 
1/4 teaspoon sea salt 
4 teaspoons baking powder 
4 tablespoons milk powder 
1 3/4 cups water 
1/2 cup rice bran oil 
2 eggs, beaten 
1 teaspoon vanilla extract

3 tips:
#001. I am using large size eggs weighing 80g with shell.  Bigger eggs make fluffy waffles.
#002. Pour to cover the entire waffle iron plate with the batter, ensuring there is no holes for that perfect looking waffle.
#003. A quick toast in the oven toaster will bring the crisp back to the waffles that has been been sitting around.  That means that I can prepare these the night before and the waffles can be heated up quickly (I toast mine for 3 minutes) for an early breakfast on a school day.


+ Waffle No.9 +


Coconut milk + pandan juice version.   I will add more pandan juice next round, I want the batter to smell like kaya,but the waffle might end up looking more green too 🙂

adapted from allrecipes.com

2 cups plain flour 
4 tablespoons raw sugar 
1/4 teaspoon sea salt 
4 teaspoons baking powder 
1/4 cup homemade pandan juice
1/2 cup coconut cream
1 cup water 
1/8 cup rice bran oil 
2 eggs, beaten

– Combine the 4 dry ingredients together in a mixing bowl with a hand whisk.
– Add the remaining 5 ingredients and stir to mix well.
– Cook waffles as per waffle maker instructions. I use setting no.4


+ Waffle No.8 +


My 152 Waffle Days // Mono + Co My 152 Waffle Days // Mono + Co

Everytime I walk past a local bakery that sells freshly made waffles, the aroma lures me in.  With the extra pandan leaves that I got for free from the market, I blitz them with some water (as little as possible, so that the juice extracted will be concentrated) in a food processor and squeeze through a cotton pouch/ cloth to make fresh pandan juice.  This can be kept up to 3 days inside the chiller, better than letting the leaves dry out on the kitchen counter.

I added the juice to make pandan waffles, but the taste wasn’t distinct enough.  I have since found 3 other recipes , here, here and here that incorporate coconut milk/oil (and more sugar) to bring out the pandan aroma better.

adapted from allrecipes.com

2 cups plain flour
2 tablespoons raw sugar
1/4 teaspoon sea salt
4 teaspoons baking powder
4 tablespoons milk powder
1/2 cup homemade pandan juice
1 1/4 cups water
1/2 cup rice bran oil
2 eggs, beaten

– Combine the 5 dry ingredients together in a mixing bowl with a hand whisk.
– Add the remaining 4 ingredients and stir to mix well.
– Cook waffles as per waffle maker instructions.


+ Waffle No.7 +


My 152 Waffle Days // Mono + Co

Same recipe as No.6, but deserved a mention since it is cooked by my other half.


+ Waffle No.6 +


My 152 Waffle Days // Mono + Co

Tried with a different recipe from here.  Kids find it lighter that the previous recipe I have been adapting with.  When made fresh, these are really crispy outside.  The rise is also impressive, thanks for the 4 teaspoons of baking powder in the recipe.  I adapted with milk powder instead of fresh milk, recipe originally calls for 1+3/4 cup of milk, I replaced with 4 tablespoons of milk powder and 1+3/4 cups of water.

Interestingly, the author mentioned that the batter can be stored in the fridge for up to 1 week.  I always make my batter just before cooking.  Like to try this out to see if the waffles made with overnight batter still rise well.  Then breakfast making won’t be so rush.

adapted from allrecipes.com

2 cups plain flour
1 tablespoon raw sugar
1/4 teaspoon sea salt
4 teaspoons baking powder
4 tablespoons milk powder
1 3/4 cups water
1/2 cup rice bran oil
2 eggs, beaten
1 teaspoon vanilla extract

– Combine the 5 dry ingredients together in a mixing bowl with a hand whisk.
– Add the remaining 4 ingredients and stir to mix well.
– Cook waffles as per waffle maker instructions.


+ Waffle No.5 +


My 152 Waffle Days // Mono + Co

Had some leftover steamed pumpkin after making bread, dump them into my waffle batter.  Nothing else in the recipe is altered.

My 152 Waffle Days // Mono + Co My 152 Waffle Days // Mono + Co

adapted from here
1 3/4 cup plain flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
30g steamed pumpkin, mashed
1 3/4 cup milk
2 eggs, beaten
1/2 cup rice bran oil
1 1/2 teaspoon vanilla extract

– Combine the 5 dry ingredients together in a mixing bowl with a hand whisk.
– Blend mashed pumpkin with milk to form smooth puree.  Add this with the remaining 3 ingredients into the mixing bowl and stir to mix the batter well.
– Cook waffles as per waffle maker instructions.


+ Waffles No.4 +


My 152 Waffle Days // Mono + Co

Chocolate ones this time.
Separated the yolks and whites again.
Stick to 2 tablespoons of sugar since it’s chocolate flavour, good to have a higher level of sweetness.

adapted from here

1 3/4 cup plain flour 
1/4 cup corn starch
2 tablespoons van houten cocoa powder
2 tablespoons sugar 
1 tablespoon baking powder 
1/4 teaspoon sea salt 
1 3/4 cup milk 
2 eggs, yolks whites separated 
1/2 cup rice bran oil 
1 1/2 teaspoon vanilla extract

– Combine the 6 dry ingredients together in a mixing bowl with a hand whisk.
– Add milk, egg yolks, oil, and vanilla extract into the mixing bowl and stir to mix the batter well.
– Whisk egg white to soft peaks, fold it into the batter.
– Cook waffles as per waffle maker instructions.


+ Waffles No.3 +


My 152 Waffle Days // Mono + Co

Made one with replacing half of the flour in the recipe with wholewheat version.  I also added another tablespoon of sugar, saw online that this will make even crispier waffles, but only if it is eaten immediately.  Will do away with this extra sugar next time.

I also separated the egg yolks and white and beat the egg whites into meringue before folding it into the batter.

My 152 Waffle Days // Mono + Co

adapted from here

1 cup plain flour
3/4 cup whole wheat flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup milk
2 eggs, yolks whites separated
1/2 cup rice bran oil
1 1/2 teaspoon vanilla extract

– Combine the 6 dry ingredients together in a mixing bowl with a hand whisk.
– Add milk, egg yolks, oil, and vanilla extract into the mixing bowl and stir to mix the batter well.
– Whisk egg white to soft peaks, fold it into the batter.
– Cook waffles as per waffle maker instructions.


+ Waffles No.2 +


My 152 Waffle Days // Mono + Co

This one made with browned banana.  Recipe posted earlier here.


+ Waffles No.1 +


Tried this recipe my brand new waffle maker.  Hardly fails, and always adaptable.

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Soft Taro Milk Pullman Loaf

Soft Taro Milk Pullman Loaf // Mono + Co

Adapted from this recipe from almost a year ago, I have since made 2 changes to this recipe.
– using plain flour sold in bulk from the wet market
– substituting fresh milk with milk powder

With these alterations, I have done away with the need to recycle the plastic bags from bread flour as well as plastic bottles and paper cartons from fresh milk purchase.  Less time spent on rinsing and sorting recyclables, more time for a longer breakfast.


Soft Taro Milk Pullman Loaf

300g plain flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons organic raw sugar
2 tablespoons milk powder
135g steamed taro, mashed
1 egg **
130g water
25g cold unsalted butter, cubed

** I use egg that weighs 55g with shell

In a mixer bowl, mix well the dry ingredients: plain flour, yeast, sea salt, raw sugar, and milk powder with a hand whisk.  Add cooled mashed taro, egg, and half of the water to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add in the remaining of the water, with the mixer running, until the ingredients come into a ball.  You might need more or less water stated in the recipe, depending on the moisture content of the taro.  Let the dough stand for 15 minutes, covered.

Start the mixer running on its lowest speed again, and knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 50 minutes to 1 hour.

After an hour, the dough should have expanded, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.   Let this sit in a draft free place to rise for another 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

Nutella Swirl Bread

Nutella Swirl Bread // Mono + Co

Mashed taro is my favorite thing to add to the bread recipes I bake. They never alter the bread color or flavor, simply making the bread texture softer than usual.

Nutella Swirl Bread // Mono + Co

I finally got my white flour from the market but I didn’t want to bake a white bread loaf, so I mixed some wholemeal flour into this Nutella swirl bread.  The addition of taro always makes my bread soft and fluffy even when I mix some wholemeal flour into the dough.

Nutella Swirl Bread // Mono + Co

I am kind of a Nutella fan (it’s not that hard to be one anyway,) ‘kind of’ because we are in the process of making an 850g jar to last for 4 months.  If we finish up a bottle sooner than planned, we’ll just have to wait until the next “buy-Nutella-month” comes along.  This makes us ration our Nutella treats really carefully and explore other sandwich/toast/breakfast options.

Nutella Swirl Bread // Mono + Co

This Nutella swirl loaf merely used up 3 heaped teaspoons of Nutella as I spread them as thinly as possible on the bread dough, before rolling it up for a final proof inside the Pullman bread tin.

Nutella Swirl Bread // Mono + Co

It’s certainly not as luxurious as this or this, but I still managed to taste the chocolate hazelnut spread with every bite.

Nutella Swirl Bread // Mono + Co

The bread is best eaten on the day it’s baked, if serve while it is still warm will be even better.  Remember what I mentioned earlier about how taro produces soft fluffy bread?  I almost forgot that I added 100g of wholemeal flour to this loaf.

Nutella Swirl Bread // Mono + Co

The top crust were baked to a beautiful golden brown shade. I brushed it with melted butter immediately when the bread is cooked to keep it soft instead of crusty when the bread cools completely.

Nutella Swirl Bread // Mono + Co


Nutella Swirl Bread

200g plain flour
100g wholemeal flour
130g steamed taro, mashed
1 egg
2 tablespoons raw sugar
1/4 teaspoon sea salt
2 tablespoon milk powder **
1 teaspoon instant dry yeast
80g water
25g cold butter cubed
3 heaped teaspoons Nutella spread ***

** I use milk power to substitute fresh milk, optional.  If you prefer fresh milk, use it in place of water in the recipe.

*** I use the minimal amount of Nutella in the recipe, feel free to add more according to preference.

In a mixer bowl, combine all the dry ingredients together ( plain and wholemeal flour, raw sugar, salt, yeast,milo powder) with a hand whisk.  Then add mashed steamed taro, egg, and slowly add the water with the mixer running.  Watch the dough, when the ingredients come into a ball,  stop adding and turn off the mixer.  You may need more or less of the water stated in the recipe. Let the dough rest for 15 minutes.

After 15 minutes, start the mixer again to knead for 1 minute before adding cubed butter one by one, and knead till the dough reach window pane stage.  This is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Stop mixer and leave dough to bulk rise for 60 minutes.

After the dough has risen, punch down the dough to deflate and transfer to a clean work top.  Sprinkle worktop and palms with flour if the dough is too sticky to handle.

Flatten the dough into a rectangular, with one end about the length of the longer side of pullman tin so that when the rolled up dough fits the baking tin.  Spread Nutella and rolling up the dough swiss roll style.  Pinch opening to seal tightly.  Place dough in a Pullman tin, seam side downwards.  Leave this aside to proof for 60minutes, covered.

Preheat oven to 170C, and bake the bread for 30 minutes.

Remove from oven immediately after baking time is up, and brush melted butter over the top crust.  Let bread cool.

If not eaten immediately, store in airtight container keep the crumbs from drying out.

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Oat and Wholemeal Bread Loaf

Oat and Wholemeal Bread Loaf // Mono + CoOat and Wholemeal Bread Loaf // Mono + Co

The dry goods store ran out of plain flour so I went home looking for a wholemeal flour recipe to bake instead.

I ended up baking with this oat and wheat sandwich bread recipe but not before tweaking it with homemade oat flour instead of rolled oats.  Simply run the rolled oats/instant oats/oatmeal in food processor for a while until they become oat flour.  Instant, quick-cooking version or not, all works.  If you want them really fine, sift before using.  If not, simply dump everything like me into the recipe that calls for oat flour, I consider those larger bits as “additional fibre”.  I have been doing this for years, saving money and storage space for yet another pantry item.  Since it is so easy to make, I only make what I need to use up, nothing more.

Oat and Wholemeal Bread Loaf // Mono + Co

Back to the bread.  Another interesting thing I find about this recipe is that I can leave the dough to ferment in the fridge for up to 5 days.  Sounds like a good idea for Sunday breakfast.

Oat and Wholemeal Bread Loaf // Mono + Co

I knead the dough until window pane stage although the original recipe didn’t mention.  It’s my ticket to fluffy soft bread.

Oat and Wholemeal Bread Loaf // Mono + Co

I proof all my loaves in a 10 inch diameter pot with a glass cover, so I can see how much the dough has risen.  Before baking, I brushed the top with water and sprinkled some rolled oats for decoration.  But…..

Oat and Wholemeal Bread Loaf // Mono + Co

… the rolled oats topping seemed unnecessary afterall as they fell off while I sliced cooked bread.  I won’t mention this step in the recipe below.

Oat and Wholemeal Bread Loaf // Mono + Co

For some reason (low gluten flour as this article stated?) the bread slice was crumbly, but held together better significantly after popping it inside toaster for 2 minutes.  Come to think of it, I have never baked a bread without plain flour, most of my homebaked wholemeal bread is a 50/50 flour mix.  5-day fermentation is the next thing to try with this bread recipe.

Oat and Wholemeal Bread Loaf // Mono + Co


Oat and Wholewheat bread loaf

adapted from here

315g wholemeal flour
80g oat flour
1 teaspoon sea salt
2 tablespoon raw sugar
1 teaspoon instant dry yeast
1/2 egg
1 1/4 cup water
25g chilled butter, cubed

In a mixer bowl, place these ingredients: wholemeal flour, oat flour, sea salt, raw sugar, instant yeast, egg and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add the water with the mixer running, you may need more or less of the water stated in the recipe.  Watch the dough, when the ingredients come into a ball,  stop adding and turn off the mixer.  Let the dough rest for 15-30 minutes.

After resting the dough, start the mixer running on its lowest speed again to knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 1 hour.

After an hour, the dough should rise and increase its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin. If the dough is sticky, flour hands and worktop to help with shaping.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft-free place to rise for another 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the crumbly loaf from further drying out.

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