Almonds Chocolate Chips Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond flakes after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Blueberry Almonds Chocolate Chips Mini Muffins

Yield: 22 Mini Muffins

Ingredients:

250 ml Fresh Milk
2.5 cup Plain Flour
3/4 cup Sugar
1/2 tsp Baking Soda
2.5 tsp Baking Powder
1/2 Cup Oil
3 Eggs
1.5 tsp Vanilla Essence
Dried Blueberries
Dark Chocolate Chips

Instructions:

1.  Preheat oven to 200°C.
2.  Whisk fresh milk, oil,eggs and vanilla essence till well blended.
3.  Add in sugar and mix well.
4.  Sieve and fold in the flour, baking powder and baking soda into the mixture till you get a smooth batter.
5.  Add in the dried blueberries and chocolate chips.
6.  Evenly divide the batter into 22 muffin cups and bake for 15 to 20 minutes.

Matcha Chocolate Chips Almond Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
1 g Matcha Powder
18 g Soft Butter

(B)
120 g Frozen Chocolate Chips
5 tbsp Almond Bits

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour, matcha powder and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the frozen chocolate chips and almond bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Chocolate Chips Almond Rolls

Yield: 8 Buns

Ingredients:
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter
80 g Chocolate Chips
Some Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and wrap the chocolate chips and roll it tightly like a swiss roll.
8.  Let the rolls proof for45 min.
9.  Brush with egg wash and topped with almond flakes.
10. Bake in preheated oven at 175°C for 20 min.

Banana Walnut Chocolate Chips Loaf Topped with Almond Bits

I realised that chocolate chips must be frozen before baking in the breadmaker.  They will melt if they are not frozen.

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
50 g Frozen Chocolate Chips
4 Small Bananas (chopped)
2 tbsp Almond Bits

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the chopped bananas and frozen chocolate chips after the beep.
5.  Add the almond bits when the kneading processes have completed.
6.  Loaf will be ready in about 3 hr 30 min time.

Orange Chocolate Chips Loaf

Yield: 400 g Loaf

Ingredients:
90 g Tang Zhong (See below)
1 Egg
60 g Fresh Milk
1 tsp Orange Emulco
270 g Bread Flour (Sifted)
30 g Sugar
4 g Salt
6 g Instant Yeast
30 g Butter
Chocolate Chips

Instructions:
1.  Pour Tang Zhong, beaten egg, milk and orange emulco into the mixer bowl.
2.  Add in all the other dry ingredients except butter.
3.  Mix the mixture with minimum speed, then increase to speed 2 for about 5 min.
4.  Add in the butter and continue to mix till a non-sticky elastic dough is formed.  (Takes about 25 to 30 min).
5.  Cover the dough with cling wrap and prove in a warm place (Temperature about 40°C) for 45 to 60 min.
6.  Remove dough and give a few punches to release air.
7.  Divide it into 3 portions and let them rest for 15 min.
8.  Take one portion of the dough, flatten and scatter chocolate chips on it.  Flatten 2nd portion and place it on top of first portion and scatter chocolate chips on it.  Repeat for the 3rd portion.
9.  Prove the buns in a warm place (Temperature about 40°C) for 45 to 60 min (uncovered) till it fills up about 80% of the loaf pan.
10.  Cover the loaf pan and bake loaf in preheated oven of 200°C for 30 to 35 min.

Tang Zhong Instructions:
1.  Mix 25 g Bread Flour with 125 g water till well combined.
2.  Cook the batter in a pot at a low heat, stirring with a whisk.
3.  Once you see lines in the batter or the temperature has reached 65°C, pour onto a plate and cover with cling wrap, making sure the wrap touches Tang Zhong.
4.  Let it cool for later use.