Pineapple Bun (Polo Bun)

Arkensen and Nanzaro love Pineapple Bun, particularly from Lido Restaurant. I got this Pineapple Bun recipe from Helen. Helen has not attempt to make it because the recipe is in grams and cc which is a bit tedious to measure. Morever, Helen said it involves quite a bit of steps which seem quite complicated to her. Anyway, this is my first attempt making it and it turned out quite ok.

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The Pineapple Bun (or Polo Bun) turned out quite soft and I think the dough recipe is good for any other bun. The bun remains soft even after two days.

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Now, I know why it’s called Pineapple Bun. The name came from the look of the topping which resembles the pineapple skin.

It took me quite long to make it as I was trying to convert the measuring into cups and spoons as far as possible so that it’s easier for me to make it again.

Ingredients

Dough:

  • 240g bread flour (2 cups less 3 tablespoons), I used all-purpose flour
  • 60g cake flour (8 tablespoons)
  • 45g sugar (3 tablespoons plus 1 teaspoon)
  • 5g yeast (1 1/2 teaspoons)
  • 30cc or 30ml egg (1 medium egg)
  • 135g water (125ml)
  • 3g salt (1/2 teaspoon)
  • 9g milk powder (2 tablespoons)
  • 30cc or 30ml warm water
  • 45g butter (3 tablespoons)

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Topping:

  • 80g butter (6 tablespoons)
  • 50cc or 50ml egg
  • 1 g salt (a pinch)
  • 1 teaspoon vanilla extract
  • 50g icing sugar (1/2 cup)
  • 5g milk powder (1 tablespoon)
  • 150g cake flour (1 1/4 cups)
  • another egg for egg wash

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Click on the link below for the instructions.

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Cream Cheese Bun

Ben decided that I should release a few of my recipe posts before he starts our Seattle vacation series. So, here I go again.

Helen is my morning walk companion. We walk at the South Arm Park twice a week and we chit chat about our kids, recipes and all sorts of things. She shared with me this Cream Cheese Bun recipe. We are always in search of bread recipe which yields soft bun which lasts for a couple of days. A lot of the recipes we tried before yield soft buns when they first come out from the oven but they will become tough the next day.

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This Cream Cheese Bun remains relatively soft the next day. For best result, microwave for 10 seconds if you consume it the next day.

I made the Cream Cheese Bun in the muffin pan as the recipe is for a small loaf. Helen had tried to make it as a loaf but it did not turn out right. I have never try to make it as loaf.

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Arkensen and Nanzaro like to eat the Cream Cheese Bun with nutella. Sometime, I snug in some white chocolate wafer for a little surprise. You can fill the bun with red bean paste, lotus seed paste, etc. But my kids like it plain with nutella.

Ingredients

Ingredient A:

  • 1/3 cup warm water
  • 1 1/4 teaspoons yeast
  • 1 tablespoon sugar

Ingredient B:

  • 1 2/3 cups flour
  • 2 tablespoons sugar
  • 1 egg, beaten
  • 3 tablespoons cream cheese

Ingredient C:

  • 3 tablespoons butter, softened

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Click on the link below for the instructions.

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Chocolate Bun

This is Arkensen and Nanzaro’s favourite bun. It is chocolatey and soft. Sometimes, I fill the buns with some semi-sweet chocolate chips to give it the extra omph.

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The Chocolate Buns are good for breakfast or after school snacks. They disappear very fast. The boys gobbles them all down in no time.

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This time, I filled the Chocolate Bun with a few white chocolate wafers.

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 3 cups bread flour (I used all purpose flour)
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 egg
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 cup warm milk
  • chocolate chips/wafer (optional)

I used the bread machine to prepare the dough. Set the bread machine to dough setting. Place the ingredients into the machine in the order as per your machine’s requirement.
Click on the link below for the instructions.

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Pizza Party

Nanzaro’s class is having a Pizza Party just prior to the Winter break. This is another fun project for the class. The students got to make pizza all by themselves. The class is divided in groups of five and they made the pizza from scratch, from making the dough and choosing their own toppings.

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The class had so much fun doing this project. It’s the best pizza they ever had because of their labour of love.

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The recipe for the pizza dough is very simple and that is the beauty of it; good for classroom project.

Ingredients

  • 2 cups flour
  • 1 tablespoon yeast
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 2/3 cup lukewarm water (plus an additional 2 tablespoons)

Instructions

  1. Mix 1 cup of flour with all other ingredients.
  2. Gradually add 2nd cup of flour until it forms a ball. Use your hands to from and knead the dough.
  3. Place the dough in an oiled bowl and lightly oil the dough by rotating it in the oiled bowl.
  4. Let the dough rest 10-15 minutes in a bowl covered with a dish tower or saran to keep it warm.
  5. Spread out onto greased pizza pan and top with your favourite toppings.
  6. Bake at 425F for approximately 15 minutes.

Click on the link for more photos.

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Soft Pretzel

Nanzaro’s class had a Halloween party on Halloween Day. I volunteered to help his class in making Soft Pretzels for the party. I went to the school early in the morning at 9 am. Nanzaro’s teacher, Ms T divided the class into small groups of 5 to 6 people and assigned the first 2 groups for the first session of making the Soft Pretzels.

It was fun working with the kids especially on Halloween Day because a lot of them were in costumes. Here is a pair dressed up like Siamese twins where their clothes are joined together.

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Here is one injured patient working on the dough.

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Ingredients

  • 1 package of yeast
  • 1.5 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 cups flour, more for kneading
  • 1 egg, beaten
  • coarse salt for sprinkling, optional

This is a really fun project for the kids. They get to work on the dough and form the dough into any shape imaginable. This brings out the creativity in the kids.

Instructions

  • Measure the warm water into a large mixing bowl
  • Sprinkle in the yeast and sugar and stir until it looks cloudy.
  • Add the salt and flour and mix with a wooden spoon.
  • Bring the dough together with your hand and knead the dough on a floured surface until it’s soft.
  • Divide the dough into small portions and give one to each kid.
  • Let the kid roll and twist the dough into letters, numerals, snakes and anything they like.
  • Line cookie sheets with parchment paper.
  • Lay the shaped dough on the cookie sheets.
  • Brush with beaten eggs and sprinkle with coarse salt if desired.
  • Bake in a preheated 425F oven for 12 to 15 minutes.

Kneading the dough.

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Shaping the dough.

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Pork Floss Sub

I made this Pork Floss Sub for picnic during one of the hot summer day. Polly, Chin-Chin and I brought our kids to the water park at No. 5 Rd and Cambie. The water park was very busy as a lot of families were out there to enjoy the sun.

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Ingredients

  • Sub
  • Pork Floss
  • Eggs
  • Butter

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Paratha

Paratha (sometimes also spelt as prata) is another type of Indian bread. This one is flakier than the roti. Flakiness in bread is achieved by folding layers of rolled dough with butter in between the layers.

The flakiness in Paratha is also achieve through the same technique except that Ghee is used. Ghee is an important ingredient used in Indian Cuisines. Also known as clarified butter, Ghee is made by simmering butter until water is removed.

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Sujre demonstrated two ways of making Paratha. Paratha is made from the same dough as Roti.

First method

IMG_1445_edited-1Roll out a dough on a floured surface. Rub some ghee on the dough.
IMG_1449_edited-1Sprinkle with some flour.
IMG_1446_edited-1Make a slit to the centre and roll up in a cone shape.
IMG_1453_edited-1This is how it should resembled.
IMG_1454_edited-1Press down the cone from the wider end.
IMG_1451_edited-1This will create multiple layers when it’s roll out flat again.

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Roti (Indian Flat Bread)

Sujre made roti to go with the Indian Chicken Curry she made. The word Roti is a generic word for “bread” in India and South East Asia. The roti “bread” is not like what we are used to know … this roti is flat and shaped rounded.

Sujre prepared the dough on the morning before she came to the cooking class. So we did not get to see how she made the dough. However, she told us that she used the Golden Temple Whole Wheat Flour (known as Duram Atta). Duram Atta is a finely stone-ground, whole-wheat flour that uses the entire brown wheat kernel. This low gluten flour kneads easier and cooks quickly. Besides this roti, Atta is also used to make other roti variants such as paratha, chapati and puri breads.

The dough is made up by adding only water, a pinch of salt and a teaspoon of oil to the flour. The dough is set aside for 30 minutes to rest before it is used to make the roti. After resting, break the dough and roll them into golf ball sized portions.

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On a floured surface, Sujre rolled the dough out very thinly, like 1-2 mm thick. She used an Indian rolling pin which is smaller and has narrower ends. She moved the rolling pin in circular motion while rolling which creates a perfect rounded shape. She made it look so simple.

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Well, we did try our hands rolling it, but many of us ended up with really odd shapes. We did have fun trying to do it nevertheless. It is not easy.

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Sesame Twist

Sesame Twist is a simple quick bread which is simple to make without having to wait for rising time. It is good for after school snack.

I would recommend the Sesame Twist to be enjoyed with a bowl of soup or a simple mayo dip. This is because it is quite dense and a bit dry to eat on it’s own.

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 stick (6 tablespoons) unsalted butter, melted & cooled
  • 2 large eggs, each in a separate bowl, lightly beaten
  • 1 cup sour cream
  • 1/4 cup sesame seeds, toasted

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Click on the link below for the instructions.

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