Fruity Bread by Breadmaker

I never wanted to buy a breadmaker as I am I am a strong believer of making bread manually as in  kneading the dough by hand. And the bread will turn out to be more fluffier and softer. But I was wrong and had to eat back my words after using the breadmaker to make bread during the lockdown due to Covid-19 pandemic. Hubby ordered a breadmaker just to prove that Breadmaker will save time and energy and that the bread will turn out beautifully soft too . And seriously it is a great buy. It saves a lot of time and energy. Just need to weigh out the ingredients and adding them into the breadmaker according to the instructions. It takes 3 hrs only and from the adding of ingredients to baking. So happy to own one . It has made life easier. I normally set the Breadmaker to work as soon as I wake up, that is about 5.30am in the morning so that it will be in time for breakfast. 

I like to make fruity bread using the breadmaker as the texture is soft and firm. When toasted it is even more fragrant with the dried fruits in it. Cranberries, raisins and black current and dried peaches. Can eat them with homemade sausages and sunny side up for a western breakfast.

Soft and firm texture, how hubby likes it

Or eat with handcrafted tomato basil butter

 

I love the Bali bought basket with netting

Ideal for storing freshly baked bread

while it cools down

Recipe for bread made in machine in proper order

275 ml water

2tbsp milk powder

1.5 tbsp sugar

1 tsp salt

40gm butter

3 cups Japanese Bread Flour

1/2 tsp yeast

3 tbsp Tangzhong Roux starter

Dried fruits

1/2 cup dried cranberries

1/2 cup blackcurrants

1/4 cup jumbo raisins

1/4  cup dried peaches

Add dried fruit after 1st beep sound or before 2nd sound,after the knead stop after

Set machine to 

Basic Bread - 1

Color -Light

Bread Weight - 2 lb

Baked Chicken Curry Puffs

This is one healthy chicken curry puffs. Love the buttery pastry and the delicious curry chicken and potato fillings which I prepared a day ahead, so as to cut down the work load.  This curry puffs are baked in the oven for a healthier snack. I made a big load so that I can freeze them as emergency food.  First freeze them on a tray, make sure they are sticking to one another, for two hours a least. After that you can stacked them together and packed them in Ziploc bag. Can store up to 2 months. This pastry you can oven baked or deep fry them in oil but I prefer a healthier version that is baking them in oven for 30 mins. Flip them over so that both sides are evenly browned. 

 after baking they look glossy

I double egg wash the puffs

Egg wash before and after baking makes them looks glossy.

Pleating has improved ;)

This pastry is easy to handle,I have adjusted the recipe to my liking

Recipe for the fillings

1/2 chicken breast - diced into small cubes

5 potatoes - diced into small cubes and boiled till soft

2big red onions - diced

1 sprig of curry leaf

4 tbsp if meat curry powder

1tsp chilli flakes

1tbsp of sugar

Salt to taste

3tbsp of cooking oil

1clove of garlic

1 cup water

1/2 tbsp tamarind paste/ Assam Jawa

Method:

Heat up oil in a wok, saute garlic and diced onion till fragrant, add in diced chicken breast, potato ,curry powder , curry leaves and continue stir fry till chicken meat is almost cooked. Add in water and tamarind paste. Lower heat and simmer till water has evaporated. Add sugar and salt for taste. Off heat and cool the fillings before chilling in the fridge . It is easier when fillings is chilled overnight.

Recipe for the crust pastry 

( 18 pieces of puffs ) the puffs can be frozen/ bake or deep fry

Bake for 30 mins @190 Deg.C

400 gm AP flour

1 tsp sugar

3/4 tsp salt

150 gm unsalted butter

150 ml ice water + or -

Rub butter into flour mixture till it resembles bread crumbs, slowly add in ice water. Gentle form into a dough. Rest for 30 mins. Divide dough into equal portions of 38gm balls. Wrap with curry chicken potato fillings ( I prepared a day before)