WEEKEND BAKING #3

11/10/2014
Saturday

NUTELLA FLOWER BREAD

I had bought back 2 tubs of chocolate spread from Paris and still trying to use them up.  So when I saw the picture on Lilybest blogspot, I immediately bookmarked the recipe.  She refer the twisting and shaping of this bread to a Steve's Kitchen. After watching the video twice, before I attempted to make this bread last weekend.

This is sweet bread dough.

After 1st proof,  divide into 4 pieces (it was approx 205 gm each).

Roll out the 1st piece of dough to around 10" circle.  Gently lift the dough onto parchment paper on baking tray.  Place a 10" plate on dough and gently press to make a depression.

Spread a thin layer of the nutella around the inside of the circle  (This was too thick, as the nutella squeeze out later). Put aside. 

Roll out the 2nd piece of dough to the same width. Gently lift the dough and place it over the 1st layer. 

Again use the plate to help make a visible circle and spread the nutella around the circle.

Do the same for the 3rd layer.  Top with the 4th layer (no need to spread any nutella on top).

Place plate on top of stack and use a sharp knife to cut around the plate and remove the excess dough.

Place a small cup in the center of the circle and using a sharp knife make cuts at 12, 3, 6 and 9 o'clock. Remove cup.

Using sharp knife, cut the quarters into eighths

 and then again into half, so you have 16 cuts altogether.

Take 2 pieces each of the cut dough and do a double twist outwards. Seal the ends tightly. 

(remember to spread only a thin layer of the nutella!)

The excess dough can be shaped and bake too.

Let proof 2nd time till double in size.  Bake at 180C for 15 -20 minutes.

October is the month for pumpkins and they are cheap at the market too.

Last week, I bought half a pumpkin and it was delectable and nourishing Dried Scallop and Pumpkin Porridge and another tasty delicious dish of Fried Pumpkin with Dried Prawns.

12/10/2014
This weekend I bought another half pumpkin for these:-

Pumpkin Mantou

Plain dough over pumpkin dough rolled together and cut 

before steaming.

 

I find that there is not much pumpkin flavour but they did remain soft the next day.    

With the remaining steamed  pumpkin, I made Pumpkin Soup since I had some chicken stock in the fridge.  Added some alphabet pasta and we had a wholesome hearty pasta soup for our lunch.

Last but not least some of the pumpkin were cooked with Rice, Char siew and Chinese waxed sausage in a one pot meal for our dinner.

Mamakaries for Deepavali