Bear Loaf using Panda Recipe

Yield: 600 g Loaf

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
7 g Matcha Powder dissolved in 9 g Boiling Hot Water
15 g Cocoa Powder dissolved in 15 g Boiling Hot Water
2 drops of Lemon Essence

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 and set to Dough Function.
3.  Let it knead for 20 minutes.
4.  Stop the cycle and restart the Dough Function.
5.  Let it knead for another 15 minutes.
6.  Remove the dough and divide it into 5 portions – 30 g for the lemon (ears), 25 g plain, 225 g for chocolate (face & ears), 20 g for chocolate plus black (eyes & nose), remaining for Matcha.
7.  Add the flavouring to the respective dough and knead with your hand till the colour is even.
8.  Prove the 5 pieces of dough on separate greased plates, cover losely with cling wrap, for 35 min.
9.  Punch out the air and prove for another 25 min.
10.  Use the plain dough for the white part of the nose (oval and long), 2 pieces of black for the nostrils (flatten and long) and 1 piece of black for the round nose (round and long).
11. Wrap this white part with a thin layer of chocolate dough.
12.  Stick two black for the eyes (round and long).
13. Cover the the dough with chocolate dough, leaving some for the ears.
14. Separate the lemon dough and remaining chocolate dough into two portions.
15. Roll them to form the ears.
16. Wrap the “bear” with the matcha dough.
17.  Place dough carefully into a loaf pan and cover it with a lid.
18.  Prove for 60 min.
19. Bake in preheated oven at 200°C for 25 to 30 min.

Sesame Loaf using Pai Bao Recipe

Yield: One 750 g loaf

Ingredients:
120 g Tang Zhong (see below)
1 Egg Yolk (lightly beaten)
125 ml of fresh milk
370 g Bread Flour (Sifted)
12 g Milk Powder
60 g Sugar
6 g Instant Yeast
5 g Salt
75 ml Whipped Cream
35 g Soften Butter
Sesame Seeds

Instructions:
1.  Using my Breadmaker, pour Tang Zhong, beaten egg yolk, milk, whipped cream into the bowl.
2.  Add in all the other dry ingredients except butter.
3.  Select Basic Function & 750 g loaf.
4.  Add in the butter when it is almost forming a dough.
5.  Once my Breadmaker beeps, add in the sesame seeds.
6.  After all kneading processes have completed, I add the sesame seeds on top so that the crust has sesame seeds.
7.  Remove once the loaf is baked.  (About 3 hr 30 min later)
8.  Slice and store in an airtight container after it has cooled.

Tang Zhong Instructions:
1.  Mix 30 g Bread Flour with 150 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.

Pai Bao Recipe

Yield: 8 to 9 Buns

Ingredients:
120 g Tang Zhong (see below)
1 Egg Yolk (lightly beaten)
125 ml of fresh milk
370 g Bread Flour (Sifted)
12 g Milk Powder
60 g Sugar
6 g Instant Yeast
5 g Salt
75 ml Whipped Cream
35 g Butter

Instructions:
1.  Pour Tang Zhong, beaten egg yolk, milk, whipped cream 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.  Divide the dough into 8 to 9 balls and wrap with fillings of your preference.
9.  Prove the buns in a warm place (Temperature about 40°C) for 45 to 60 min (uncovered).
10.  Brush the buns with egg wash.
11.  Bake buns in preheated oven of 175°C for 15 to 20 min.

Tang Zhong Instructions:
1.  Mix 30 g Bread Flour with 150 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.

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.

Basic Sweet Buns Dough

Yield: 8 to 9 Buns

Ingredients:
120 g Tang Zhong (see below)
1 Egg (lightly beaten)
125 ml of fresh milk
300 g Bread Flour (Sifted)
50 g Cake Flour (Sifted)
10 g Milk Powder
50 g Sugar
7 g Instant Yeast
1/4 tsp Salt
2 g Bread Improver (Optional)
30 g Butter

Instructions:
1.  Pour Tang Zhong, beaten egg, milk 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.  Divide the dough into 8 to 9 balls and wrap with fillings of your preference.
9.  Prove the buns in a warm place (Temperature about 40°C) for 45 to 60 min (uncovered).
10.  Brush the buns with egg wash.
11.  Bake buns in preheated oven of 175°C for 15 to 20 min.

Tang Zhong Instructions:
1.  Mix 30 g Bread Flour with 150 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.