Red bean bread buns_Natural yeast 天然酵母_ 红豆面包

Some reader asked me is there any standard calculation for the amount of sourdough starter to use to make bread. From my experience, for rusty or country sourdough bread, usually use very little of starter, around 25%-30% ( starter over total dry ingredients), as to slower down the fermentation and create very nice aroma and mild tangy taste of sourdough bread. As for Asian type of soft bread, based on my own calculation, usually i use about 70-80% (starter over total dry ingredients) , as to speed up the proofing process in order not to get a sour taste of bread. You know it will not taste nice if a soft buns tasted sour right?
This time i baked this batch of red bean buns using homemade red bean paste, and use very simple bread ingredients which easy to make, still resulted soft and nice buns.

Red bean bread buns_Natural yeast 天然酵母_ 红豆面包

*Makes 14 buns

For the bread

310g High protein flour or bread flour

250g Natural yeast from sourdough starter (culture with bread flour) 100% hydration

25g sugar

30g milk powder

1/2tsp salt

115g water or adjust accordingly

25g butter, room temp

350g Red bean paste, I use homemade red bean paste

Sesame seeds or chia seeds

Method

1.      Bring out starter from the fridge. Feed it with 25g bread flour and 25g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

2.      In a stand mixer, add in bread ingredients except butter, mix and knead till smooth.

3.      Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size. (~2 hours).

4.      Dust worktop with flour. Divide dough into 14 equal portions(~53g each). Shape to ball and allow to rest for 15mins.

5.      Shape red bean paste into round balls. Set aside

6.      Take a dough, flatten it then wrap the red bean paste and seal. Place seam side down on a lined baking tray. Lightly press the buns to flatten. Repeat the rest.

7.      Wet your finger then stick black sesame seeds at the centre of the buns.

8.      Place a non-stick baking paper on top of the dough, then place an empty baking tray to stack  on top. Allow to proof for another 2-3hrs.

9.      Bake in preheated 200C oven for 20mins. You may place another smaller baking tray to stack on top to give it some weight while baking, so the buns will look round and flatten.

10.   Let the bread cool on wire rack before store in an air tight container.

Red Bean Bao_Natural yeast 天然酵母_ 红豆包子

Earlier i taught you to split sourdough starter into two, one feed with all purpose flour and another with bread flour ( can use to make bread). So i can use the starter that cultured with all purpose flour to make steamed baozi, mantou or buns. Actually sourdough starter is like Chinese so called 老面.

Using sourdough starter or natural yeast to make bao is same like you use instant yeast, same process but you just need longer time for the natural yeast to proof.

This is my beautiful and active natural yeast, named as "Everest" ^_^

after 1st proof, beautiful dough

You can use few types of flour to make bao, but difference flour give you different texture. If you use Bao flour, it give you more chewy texture wheares cake flour or Hong kong flour give you more light and fluffy texture.

Red Bean Bao_Natural yeast 天然酵母_ 红豆包子

*makes 16 baozi

300g Bao flour, cake flour or Hong Kong flour

180g Natural yeast from sourdough starter (cultured with all purpose flour)

40g caster sugar

70g fresh milk

50g water

15g corn oil or vegetable oil

A pinch of salt

240g red bean paste (i used storebought)

Method

1.      Bring out starter from the fridge. Feed it with 25g all purpose flour and 25g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

2.      In a stand mixer, add in all bao ingredients, mix and knead till smooth. Cover and set aside to proof till double in size. (~2.5 hours).

3.      Knock down the dough to expel some air. To weight the dough into 40g each and roll into ball. Rest for 15mins. Also weight red bean paste into 15g each and roll into ball.

4.      Fatten and roll out the dough into a circle. Place red bean ball onto the center, wrap and pleat up the sides and seal.

5.      Place the bao (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of cloth and let rise for another 45mins-1hr (do not over proof this time)

6.      Bring water to a boil in a steamer. Steam the bao over low heat for 10 minutes.

7.      Do not open the steamer lid (cover with a cloth) immediately, let the bao sit in the steamer and turn off the heat for 10mins. This is to avoid the skin of the buns turned wrinkles.

Recipe by Sonia a.k.a Nasi Lemak Lover

Natural Yeast made with Apple Yeast Water 苹果天然酵母酵種-en

After i gaining more experiences with making sourdough and soft bread using natural yeast from sourdough starter , then i promised myself to try back apple yeast water which i tried few years back. At that time i didn't continue as i was lacking of experiences and guidance. But today the trend of using natural yeast from sourdough starter or yeast water are increasing, more related information are available. Many people are trying to bake healthy bread for their own consumption that without any addition of chemical substances.

This time i prepared my own way of Apple yeast water then using this yeast water made into natural yeast or sourdough starter. Also i feel  the success rate of making natural yeast using yeast water is higher than just made with flour and water .

苹果天然酵母酵種-en

有機苹果，切小块 ，150克

有機砂糖 30克

过滤水 500克

乾淨玻璃罐1个

1.  將所有材料放入乾淨玻璃罐中, 將材料搅拌均勻。加盖，静置。

2. 隔天，开始冒出小泡泡。將罐子晃動，以防出现霉菌。然后开罐, 譲空间进入。

3. 每天將罐子晃動和开罐至少2次。其间，你也可以聴到”沙沙”的声音。

4.放置到第7天,酵种就完成。

Apple Yeast Water

150g organic apple, small cubes

30g organic sugar

500g filtered water

1 clean glass jar

Method

1. Wash the apple, remove the core, retain the apple skin, then slice and cut into cube size.

2. Day 1. Put all ingredients and cover with the lid, shake the container and let them mix well, put in a shady place ( I place inside kitchen cabinet).

3. Day 2- Day 6. Shake and open the container at least 2times a day. This is to prevent apple getting moldy and let the gas released. You can see bubbles formed and also able to hear sizzling sound.

4. On the day 7, apple yeast water is ready to make into natural yeast.

天然酵母

1. 放入50克苹果酵种和50克多用途面粉，搅拌均匀。放置到分量增至一倍大。

2. 將酵母倒出一半，在餵養50克苹果酵种和50克多用途面粉，搅拌均匀。放置到分量增至一倍大。

3. 重复此动作至少3-4次。过後，就可以用过滤水餵养。

4. 直至天然酵母可以在4至5个小时增至一倍大。天然酵母已经活跃，可以用来做面包。

5. 將酵母餵養到足夠做面包的份量，就可以用来做面包了。

Making natural yeast or starter

Unbleached all purpose flour

Apple yeast water

Filtered water

1.      Add 50g Apple Yeast water and 50g all purpose flour into a clean jar, stir to mix well. Using a rubber band to mark the original level. Place inside kitchen cabinet and let it ferment till next day.

2.      If you see the starter has risen double. Discard half of the starter, and add equal amount 50g of apple yeast water and all purpose flour, mix well and mark the level. Let it rise till double.

3.      Repeat the same steps 3-4 times. Then you can start feed the starter with filtered water instead of apple yeast water.

4.      Continue to feed the starter, until the starter able to rise double within 4-5 hrs, that means the starter is ready to use for making sourdough or soft bread.

Rotiboy (coffee bun)_Natural yeast 天然酵母_咖啡墨西哥包

Rotiboy coffee bun is my little boy's favourite bread. So i try to replicate this bun using natural yeast from sourdough starter. Anyway, i also provide you recipe using instant yeast method if you don't have natural yeast, but you need to adjust the water portion. Also i will update this recipe on my new FB page which i work together with another sourdough buddy. Feel free to visit my FB page : SEED Artisan Bakers , as we will share more sourdough tips and recipes in this page.

Love this sweet bun recipe as it yield very moist and soft bun.

Anyway, my boy asked me to increase sugar for the crispy coffee crust as he prefer sweeter version. So you may want to adjust the sugar amount if you prefer sweeter version.

Rotiboy (coffee bun)_Natural yeast 天然酵母_咖啡墨西哥包

*makes 12 buns

Sweet bun ingredients

250g High protein flour or bread flour

100g cake flour

200g peak sourdough starter (cultured with bread flour)

40g caster sugar

1/4tsp fine salt

20g milk powder

35g Condensed milk

40g Yogurt (natural flavour)

1 egg(A size)

100g Cold water

40g  butter, room temperature

Coffee Topping ingredients

80g icing sugar

60g butter

1 egg (A size)

60g cake flour

1tbsp Nescafé coffee powder

1tbsp hot water

Filling- cheddar cheese or salted butter, cut small cubes

Method

1.      For sweet bun dough. Add all ingredients except butter in a mixer, mix and knead till smooth.

2.      Add in butter, continue to knead till achieve window pane test or dough look shinning and elastic. Cover and set aside to proof till double (~take around2hrs).

3.      For coffee topping. Mix coffee powder with hot water, set aside. Beat butter and icing sugar till smooth, add in egg and beat well. Add in flour and coffee mixture, fold till mix well. Fill the topping into a piping bag with round tip. Refrigerate till needed.

4.      Divide dough into 12 equal portions, shape round and rest for 15mins.

5.      Flatten the dough, fill with cheese or butter, wrap and seal, shaping to round. Place on a baking tray lined with paper. Repeat for the rest of the dough. Leave to proof till double.

6.      Pipe the coffee mixture spiral pattern on the bun, less than ½ of the bun .

7.      Bake at a pre-heated oven at 180C for 20mins or till cooked.

Sweet Bun recipe using instant yeast:-

350g High protein flour or bread flour

100g cake flour

2tsp instant yeast

40g caster sugar

1/4tsp fine salt

20g milk powder

35g Condensed milk

40g Yogurt (natural flavour)

1 egg (A size)

200g Cold water , adjust accordingly

40g  butter, room temperature

-Normal bread making method, add butter at last and knead till achieve window pane stage.

Recipe by Sonia a.k.a Nasi Lemak Lover

Snowy Milk Buns _Natural yeast 天然酵母_牛奶小餐包

Actually this is just a normal milk buns recipe using natural yeast, but i wanted it to look special, so i sprinkle flour on top, so it look white and pure , Lolz.. Anyway, this bun is very soft and less sweet, so you can enjoy with spread of butter, peanut butter, Nutella and etc. Also you can use it as basic dough recipe and wrap any filling or toppings as you like.

Snowy Milk Buns _Natural yeast 天然酵母_牛奶小餐包

*makes 16 buns

250g High protein flour or bread flour (I use Gold Medal unbleached HP flour)

200g Natural yeast from sourdough starter (cultured with bread flour) ,100% hydration

20g caster sugar

1/4tsp salt

150g fresh milk

30g unsalted butter, room temperature

Bread flour for dusting

Method

1.      Bring out starter from the fridge. Feed it with 25g bread flour and 25g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

2.      In a stand mixer, add in bread ingredients except butter, mix and knead till smooth. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size (~2hrs).

3.      Line 9”x9” square pan with baking paper. Dust flour on the worktop. Divide dough into 16 equal portions and shape to ball, place in the baking pan. Let the dough rise until double (~2hrs).

4.      Use a sieve to sprinkle some flour over the top of the dough. Bake in preheated oven at 200C for 16mins minutes or until slightly brown (adjust according to your oven).

5.      Remove buns from oven, immediately lift out the bread and cool on wire rack.

Recipe by Sonia a.k.a Nasi Lemak Lover

Pumpkin Rose buns_with natural yeast 天然酵母_南瓜玫瑰形馒头

When i was planning to make some buns using natural yeast from sourdough starter, a rose shape came into my mind since this Sunday is Mother's day. I also used some pandan extract to make the leaf. This is wholesome buns which has no preservative added, using sourdough starter and no artificial colouring.

 You can refer to my step-by-step on how to shape this rose over here. 

Pumpkin Rose buns_with natural yeast 天然酵母_南瓜玫瑰形馒头

Pumpkin dough for rose

300g all purpose flour

180g sourdough starter, cultured with all purpose flour

180g mashed pumpkin 

50g sugar

30g water or adjust accordingly

15g corn oil or vegetable oil

1/4tsp salt

Pandan dough for leaf

100g all purpose flour

60g sourdough starter

15g sugar

30g water or adjust accordingly

5g corn oil or vegetable oil

A pinch of salt

1tbsp pandan paste

Method

1.      Bring out starter from the fridge. Feed it with 25g bread flour and 25g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

2.      In a stand mixer, add in all pumpkin dough ingredients, mix and knead till smooth. Cover and set aside to proof till double in size. (~2 hours). Do the same for pandan dough.

3.      Weight the dough into 15g each and roll into ball. Rest for 15mins. Roll out 5 pieces into round thin shape, and roll a small piece of dough like a small log (two ends smaller).

4.      Layer the rolled out pieces of dough so that they overlap each other. Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place. Put the log-shaped piece of dough at the end of circle of dough.

5.      Roll up the pieces by holding at the middle of dough, then halve the dough using a knife.

6.      Take a small pandan dough and make into leaf shape, and place on the paper.

7.      Place the wrapped rose dough cut side down on a paper. Repeat for the rest of the dough.

8.      Put the rose shaped buns in a steamer, and leave to rise for 1hrs.

9.      Bring water to a boil in a steamer. Steam the rose buns over low heat for 15 minutes.

10.   Do not open the steamer lid (cover with a cloth) immediately, let the buns sit in the steamer and turn off the heat for 10mins. This is to avoid the skin of the buns turned wrinkles.

Recipe by Sonia a.k.a Nasi Lemak Lover

Chocolate Chiffon Cake_with natural yeast 天然酵母_巧克力戚风蛋糕

Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time i used it to bake a chiffon cake and great that it work well too. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake. So when you have discard sourdough starter, instead of throw it away, why not use it to make a chiffon cake?

Adding sourdough starter with egg yolk batter

Chocolate Chiffon Cake_with natural yeast天然酵母_巧克力戚风蛋糕

 *makes a 8” or 7” tube chiffon pan

3 egg yolks (A size)

15g caster sugar

40g vegetable oil ( I use corn oil)

140g Natural yeast from sourdough starter (culture with all-purpose flour) 100% hydration

15g cocoa powder

3 egg white (A size)

60g caster sugar

1/2tsp lemon juices or ¼ tsp cream of tartar

Method

1. Bring out sourdough starter from the fridge, let it return to room temperature (don’t need to wait to rise double).
2. Immediately separate cold eggs after taken them out from the refrigerator (cold eggs separate more easily) into two mixing bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and allow them return to room temperature.
3. Add sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light.
4. Add in corn oil, mix well. Then add sourdough starter and cocoa powder, stir well to combine.
5. Add lemon juices with egg whites, then beat till foamy , gradually add in sugar in there batches and continue beat until soft peak formed.
6. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage ).
7. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour cake batter into chiffon pan, wipe off those excess batter stick on the tube or insert area. Fill batter about 80% full but not fill too full as cake has no space to rise while baking and resulted cake shrinkage. Tap pan on the counter top to remove air trapped inside the batter.
9. Bake at pre-heated oven at 175C for 40mins or until cooked. Please adjust temperature and timing according to your oven, every oven is different.
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
11. Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have mastered this skill.

Recipe by Sonia aka Nasi Lemak Lover

Coconut water White Loaf_Natural yeast 天然酵母_椰子水面包

Nowadays many people like to consume coconut related products example like extra virgin organic coconut oil, fresh coconut water and etc as they believe coconut is good for our health. When i combined fresh coconut water with natural yeast from sourdough starter to make this white loaf, i believe this is consider a super food ^_^.

Adding sourdough starter with all other ingredients, but bear in mind that it won't taste sour from the bread

Fresh coconut water that i kept in the fridge

Ready to go in the oven , before egg wash

So soft and fluffy, the way i like !

If you wish to try this recipe but don't have natural yeast, then you can use 1tsp instant yeast, 350g bread flour, 120g fresh coconut water, and around 100g water ( adjust accordingly or you may change it to coconut water), the rest ingredients remain unchanged.

Coconut water White Loaf_natural yeast 天然酵母_椰子水面包

*for a loaf pan 10cmx20cmx9.5cm(H)

250g High protein flour or bread flour

200g Natural yeast from sourdough starter (culture with bread flour) 100% hydration

30g sugar

1/2tsp salt

10g milk powder

120g fresh coconut water

25g butter, room temp

Egg wash- egg +milk

Method

1. Bring out sourdough starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more) or without feeding it if your starter is active -use it very often (usually I follow this method). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon of starter into water, if its float, then means you may start to use the starter.
2. In a stand mixer, add in all ingredients except butter, mix and knead till smooth. Slowly add in coconut water and adjust the amount accordingly as your starter might have difference % of hydration and difference brand of flour also has difference moisture.
3. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size (~2hrs).
4. Punch down the dough to expel air. Equally divide dough into 3 equal balls, then allow to rest for another 15 minutes.
5. Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin. Final proofing at warm place till about 90% full ( ~3-4hrs). Egg wash the top.
6. Bake in a preheated oven at 190C for 30-35mins. Loosely cover the top with foil when it is browning (~15mins) .
7. Removed loaf tin from the oven, immediately remove loaf from the tin. Cool on wire rack before slicing.

Recipe by Sonia a.k.a Nasi Lemak Lover