[Recipe]: Parmesan Chocolate Cinnamon roll

I’ve finally came up with my own bread recipe! Another item ticked on my bucket list.

I’ve always been a big fan of cinnamon, and couple of days ago I had a craving for it. The cheese was added last to protect the surface of the bread, but I didn’t want to use any egg wash. The thought of cinnamon and egg didn’t appeal to me, but I wanted a savoury kick to the bread, and therefore the cheese.

Parmesan Chocolate Cinnamon Bread

Parmesan Chocolate Cinnamon Bread

This is a really simple bread recipe, and I used whatever was available at home. It’s not the perfect recipe, you can definitely play around with the measurements to improve the taste to your liking. What I did here was based on experience and estimates.

Ingredients:

Bowl A:

100g bread flour

1 1/2 tbsp sugar

1 tsp instant dry yeast

135 – 145 cc water (warmed to not more than 45 degree Celsius)

Bowl B:

100g bread flour

30g unsalted butter

1/3 tsp salt

Bowl C:

1 tbsp sugar

1 tsp chocolate powder

1/2 tsp cinnamon powder

Finishing:

Grated Parmesan Cheese (as desired)

Steps:

  1. Separately, prepare mixture for A, B and C.
  2. Warm water, and test for temperature. Make sure it does not exceed 45 degree Celcius, or it will kill your yeast. (I am happy whenever my water measures more than 40 degree Celcius. You only want to use the heat to help activate your yeast,)
  3. Pour heated water into A and mix with your spatula until the yeast is activated. You will see bubbles forming. Ensure there are no lumps in the mixture. (You can use your spatula to break up the lumps.)
  4. Pour B into A and mix. Do not break the butter with your spatula. You can scrape the dough mixture onto your kitchen top. (Scrape the bowl clean, you don’t want to waste any mixture.)
  5. Knead the dough for about 8 – 10 minutes. As you knead, you will realise the surface of the dough getting smoother. Once it is about 80% kneaded, spread the dough out and pour C onto the surface. Spread the mixture with your fingers. (When a dough is 100% kneaded, it does not break when you stretch it. Based on my experience, 80% is about 3-5 kneads away from it.)
  6. Roll up the dough into a ball and knead. Make sure you do not over knead it as you want to create a marble like design in the bread.
  7. Form a ball, and seal the bread, and place it into a bowl. Make sure the seam side is on the bottom. Cover the dough with cling wrap, and send it for proofing. This will be the process called “Bulk Fermentation”.
  8. After about 30 minutes, check on your dough. It should double in size. Take some plain flour, dip your finger into it. Using the same finger, punch a hole into your dough. You will know your dough is ready when the hole remains after you pull out your finger. Degas your dough, lightly make around 10 punches,.
  9. Then divide your dough into 8 parts. (Based on this recipe, you should get about 400g of dough at this point in time.)
  10. Mould them into balls, and set aside for bench time, for about 10 minutes. You want to let the gluten inside the dough rest after getting disturbed.
  11. Degas the dough again, and mould them into balls.
  12. Place them onto your baking tray. (or mould). I used a disposable cake mould because I wanted to make pull and tear bread. You can place the individual dough onto the baking tray and bake. It does not matter,
  13. After you have completed rounding your bread, cover the baking tray with cling wrap. Set it aside for second fermentation, for about 20 minutes.
  14. During the last 5 minutes of the second fermentation, preheat your oven to 160 degree Celcius. You might want to tweak the temperature accordingly depending on how hot your oven is. In my case, I used a convection oven.
  15. At the end of the 20 minutes, cut a cross on the top of each bread. Make sure the cut is at least 5mm deep.
  16. Take the cheese out from the fridge, you want to use super cold cheese, or it will get burnt during baking. Spread the cheese on top of the bread.
  17. Bake the bread for about 12 – 15 minutes.
  18. Remove from oven after baking, let it cool and you are ready to serve!
Ensure you do not overknead the dough if you want a marble like design bread. Once ready, you can send this dough for bulk fermentation.

Step 6, 7: Ensure you do not over knead the dough if you want a marble like design bread. Once ready, you can send this dough for bulk fermentation.

Dough after bulk fermentation.

Step 8: Dough after bulk fermentation.

Bench time. Allow the gluten structure to rest and come together after being disturbed.

Step 10: Bench time. Allow the gluten structure to rest and come together after being disturbed.

Spread super cold Parmesan cheese to cover the incision made, and you are ready to send it for baking.

Step 16: Spread super cold Parmesan cheese to cover the incision made, and you are ready to send it for baking.

Fluffy bread. Yums.

Fluffy bread. Yums.

Late night baking: Hot Water (Yudane) Plain Bread

I went shopping at Cold Storage after visiting Whiskey Live at Capella today.

There is a bakery in Plaza Singapura’s Cold Storage. I saw different types of bread, plain loaf, Ciabatta, baguette etc. I couldn’t stop looking at them, but I didn’t want to get them. I’ve stopped buying breads after I’ve learnt how to make them. Not that I wouldn’t buy anymore breads, but nothing too interesting has caught my eye yet.

But the plain loaf reminded me of the one that I’ve learnt in school. I couldn’t stop thinking about it, so I decided to make one for breakfast. Yes, I’ve decided it’s worth some late night baking for a delicious breakfast.

Before I had my dinner, I made Tangzhong (starter dough).

Tangzhong (Starter dough)

Tangzhong (Starter dough)

According to the recipe, I just need to let the tangzhong sit for 15 mins. However for better results, you can let it sit longer.

The plain loaf I did in ABC Cooking Studio used special flour, Kitano Kaori, and Shirakami Kodama dry yeast. I don’t have them at home, so I replaced it with normal bread flour and instant dry yeast. Kitano Kaori and Kodama dry yeast would give the bread an enhanced flavour. It is okay not to use them. These are rather hard to find ingredients, but you can always get them from Rakuten Global. They carry it in manageable sizes.

Because I had to work in a open kitchen which was quite humid, so I had to knead my dough for a longer period. For this dough, I took about an hour. The kneading time depends on your working environment and water added. I added more water today, because I was told it will make the bread softer.

Dough after first proofing

Dough after first proofing

If you do not have a bread proofer at home, you can always just leave your bread in a corner of your kitchen to let it ferment. For me, I find that fermentation takes place faster inside the microwave. DO NOT preheat your oven or anything. Just let your dough sit inside, and let it grow. I took about an hour for first fermentation. To check for your dough, the size would have at least doubled, and when you do the finger test, the hole remains but springs back partially, you know your dough is ready.

Second proofing

Second proofing

Each time my dough goes into proofing, I will make use of the time to do clean up, and to do some work. After about 40 mins, my bread has grown to at least 1.5 times.

After second proofing

After second proofing

I used the same recipe from school, and it’s meant for 1 loaf. However I realized my bread tin is too small, so I decided to make another smaller one. All you have to do is to split the dough after first fermentation.

After that it’s time to send the bread for baking. It can get a little tricky as different ovens have different temperatures. 2 ovens can be the same brand, same model, but the heat is different.

Hot Water (Yudane) Plain Bread

Hot Water (Yudane) Plain Bread

My loaves didn’t turn out as evenly baked as the one I baked in school. I will need to adjust the temperature of the oven accordingly. Initially I set it too high, so the top part browned too much, too quickly. I then lowered the temperature, which caused the side of the bread to be less brown.

Nonetheless, my bread still smells awesome. It’s now 1.10am, and it’s making me hungry. I can’t wait to wake up in the morning to have it for breakfast! I am sorry if you are waiting for me to share the recipe. I can’t because this is the recipe from ABC Cooking Studio. I will definitely share if it’s my own.

Now that I’ve done plain loaf at home, maybe I should move on to making sourdough next. I’ve been thinking about making sourdough at home for the past week. It’s my favourite bread, and it will be so awesome to make and eat. I am procrastinating because the whole process of making 1 bread can take up to a week, although the end result will be very worth the effort! I should sleep on this idea. I should go to bed now, and look forward to my breakfast!

 

From hello kitty, to little tiger

I was working on my script in the afternoon when an old friend messaged me. We were catching up and the topic of bread making came up.

I’ve recently tried to make Baymax bread for a friend, because that is her favorite character. I took the recipe off Little Miss Bento’s page. The bread ended up looking not too bad. 

The friend I talked to today saw the picture, and asked if I could make Hello Kitty ones. I thought to myself, it shouldn’t be too hard as I can use the same recipe. I just need to shape the bread differently. We joked about how she would buy from me if I could make them.

After dinner I decided I should try making it. I couldn’t wait. But instead of filling the bread with Nutella, I decided to use custard instead. I prefer custard over to Nutella. So I cooked some custard, and left it in the fridge while I knead my dough.

Everything was going according to plan until I had to draw the facial features. Disaster! I have the shape of a hello kitty, but facial features of a little tiger! 😓🙀 

As you can see, the first 2 pictures on the top look pretty decent. But the bottom ones just changed it completely! I guess I was being overly ambitious. I should have stuck to using edible colour ink to draw the features instead of using melted chocolate. I also wanted to add a little flavor to the bread with the chocolate.

Never mind, there is a saying, every failure is a closer step to success. 失败乃成功之母 I will have to try again until I succeed!

I bet my friends will be laughing their heads off when they see the picture. Laugh all you want guys! It’s good to laugh and be happy. I’ll do anything to bring you joy.

Instead of hello kitty, I will have little tigers for breakfast. They are still soft and fluffy with a delicious custard filling. I’ve got some leftover dough so I made a round ball with the smiley face. I’ll tried that piece of bread and it’s very nice. (是好吃的咯!)

If you have any tips on how to make a GOOD hello kitty bread, please feel free to share with me okay? To see more of my baking, you can find them on Instagram at the following hashtag: #mavcbakes