Coconut Milk Loaf Bread 椰奶吐司

I finally got my hands on bread making again and this time I tried a recipe from Carol's bread recipe book which I bought during a staycation in JB some time back.

I prefer reading off books than from the internet. I am quite an old school. Hubby said my recipe book collection is growing and taking up quite abit of our study room space. Oh well, this is one thing he can never stop me from buying (apart from bags! Keke~)

soft and fluffy I could eat it on its own :)

Now back to this bread, a yummy one. It stayed soft even on the 3rd day. 1 way that I can use up my free supply of Kara coconut milk. 

This bread got me hooked on the bread making affair again. What bread should I bake the next round leh?? So many I cannot decide! :P

Coconut Milk Loaf Bread 椰奶吐司 

Recipe adapted from Carol 烘焙新手必備第二本書 (P.280) 
12兩吐司x2組 

材料: 
高筋麵粉270g bread flour (I used total of 300g bread flour) 
低筋麵粉30g  plain flour (Did not use this) 
速發乾酵母 3g instant yeast
細砂糖30g caster sugar

鹽1/8tsp salt
蛋一顆(50g) egg
椰漿 150ml coconut milk (I used Kara coconut cream and it worked well)

作法:
1.第一次發酵後桌上灑些高筋麵粉,將麵團移出到桌面,表面也灑些高筋麵粉
2.將麵團中的空氣用手壓下去擠出來
3.麵團平均分割成12等份滾成圓形,蓋上擰乾的溼布休息15分鐘
4.將麵團擀成橢圓形
5.將捲好的麵團收口朝下朝內間隔適當排入吐司烤模中
6.用手稍微輕輕壓一下使得麵團高度平均
7.在麵團表面噴些水,放在密閉空間中再發酵50-60分鐘
8.麵團約發酵到烤盒約滿模,擦上全蛋液,撒上起司粉
9.放入已經預熱到上火160度C,下火210度C的烤箱中烘烤約35分鐘
10.出爐後馬上從烤模中倒出來,放在鐵網架上放涼

1. If using bread machine, add wet ingredients (coconut milk and egg) into bread machine, and top with bread flour.

2. Place caster sugar at one corner of bread flour, and salt on the opposite corner.  Make a hole in centre of bread flour and spoon in yeast, cover with bread flour.  Put bread machine to start its mixing and kneading process.

3. I just let my bread machine do the mixing of ingredients and remove the dough to knead manually when the dough comes together.

4. As per the usual, knead till bread is elastic and reaches window pane stage.

5. Mould bread into round shape and leave in bowl to proof for 50 to 60min or till double in size.

6. Remove bread and knock out excess air.  Divide into 6 equal portions and shape into round dough, place them into greased bread loaf tin.  Spray top of dough with some water and cover with a cloth and leave to proof  for an hour.  

7. Preheat oven to180dec C.

8. Beat whole egg and brush dough top with eggwash, put to bake in preheated oven for 35 to 38min.

I am submitting this post to Cook-Your-Books #21 hosted by Joyce of Kitchen Flavours

Homemade Kaya Jam

Egg prices have been on the rise recently but that is not deterring me from baking!  There are just so so SO many things in queue now that I want to bake and try to cook.  24 hours a day is never enough, for me!

Back home yesterday after work, I had no plan to cook, bake or make anything.  I just wanted to bathe, have dinner, laze on my comfy sofa and watch TV (and maybe read up food blogs and bookmark any interesting recipes).  I did kept to my plan until I came across this one recipe that jotted me up.  I had to do this - the kaya jam!  

The jam went right into a cleaned glass bottle.

I am sold. I could make these anytime when I feel like it.

No more jams with those unhealthy preservatives!

I had all the 5 ingredients that were called for in the recipe and I had no reasons to sit and wait till the next time to try this out.  All I need was just 30 minutes all-in-all?  I managed to convinced myself and I was back in my little kitchen in no time.  So much for planning to laze and rest.  I can only say that some things in life do not go according to plan :P 

Hubby came by into the kitchen and asked what was I doing.  Kaya jam was my answer to him and he gave the "Oh!  Wow!" answer and sink back into his sofa.

In merely 30 minutes' time, I showed Hubby what I had made and he was impressed.  Homemade Kaya jam, made at the comfort of my home. 

My dear Hubby asked me to make some plain white bread to go along with the homemade Kaya jam.  Okay, but his white bread has got to wait - I already have something that I wanna make to pair with those homemade Kaya jam!

Homemade Kaya Jam
Recipe by JewelPie

45g Palm sugar / gula melaka
200ml Coconut milk, undiluted (I used Kara brand coconut milk)
4 to 5 pieces of Pandan leaves
4 egg yolks
3 tbsp sugar (I used brown sugar)

1. Whisk egg yolks and set aside. 

2. In a small pot, pour in coconut milk and palm sugar. 

3. In a low heat, melt palm sugar. Stir throughout.
4. Add pandan leaves and another 3 tbsp sugar into the pot.  Cook in high heat.  Stir until sugar is melted and coconut milk bubbles.
5. When flavoured coconut milk is hot, turn down the heat.  With one hand, slowly pour it into egg yolks and another, whisk the egg yolks. 

I tied the pandan leaves and squashed it a little to bring out some of the pandan fragrance before adding it into the coconut milk solution.

How the jam solution got from watery state to the thickened jam form. This change took roughly 10 minutes.

6. Pour egg yolks back into the pot.  Let it simmer and stir throughout.  The solution will thicken.  It should take about 10 minutes.  If it's not sweet enough, you can add more sugar. (I did not have to add more sugar because the jam was sweet enough)
7. Discard pandan leaves with a pair of chopstick and tongs.  The kaya would be sticking on the leaves, remove them with chopsticks.
8. Transfer to a bottle.  Let cool, cover and refrigerate.  It should keep up to a week or longer.

Notes:
- Use fresh coconut milk if you can.  It tastes much better.
-  To ensure that it can be kept longer, sterilise bottle with hot water and use a clean spoon to scoop the jam.