It’s Saturday again and it’s time to try out a new cafe. This time round, we went to Penny University located at East Coast Road.
To cut to the chase, the breakfast wasn’t anything fantastic. It was normal fare and nothing to rave about. Even my expresso with milk was just so-so. I had wanted to order a slice of pastry but looking at what were displayed, which to me were remnants of yesterday’s sale, I decided not to go for it.
My very basic croissant with ham and Faith doesn’t look too pleased either. The whole time while we were waiting for the food till we had our first bite, Faith was grumbling and grumbling. Not too sure what she was sad about until the hubs carried her. Oh! She felt left out. Hah!
Still, it makes a nice hang-out place with friends.
I love everything about green tea. The colour and smell give a calming effect and it is healthy too! Over the week, I had green tea soba for two meals and green tea drink to complement the meal. And I reckon it doesn’t hurt to have green tea bread for breakfast too!
This recipe yields about 10 buns. I believe it is possible to halve the recipe if you want to have fewer portions. The original recipe uses wolfberries but I have substitute with cranberries instead.
[Adapted from Bread Code by Wendy Kor]
550g bread flour
50g cake flour
8g instant yeast
20g milk powder
1 egg (about 50g)
290g warm-to-the-touch water
40g unsalted butter
10g green tea powder
1. Mix ingredients A and blend (using dough hook) at slow speed for 1 minute, then blend at medium speed for 5 minutes until bread dough is course. Add in ingredient B and continue blending until smooth and shiny. Perform window pane test to check.
Do not place salt and yeast together.
There will be bubbles with yeast interacts with warm water.
Window pane test. It does not tear easily.
2. Divide bread dough into 2 portions. I yield about 1018g in all. Retain original taste for 1 portion. For the other portion, add green tea powder and knead evenly, then add cranberries and knead evenly.
3. Place in oiled container and cover with cling wrap. Leaven for 40 minutes until bread dough size doubles. Divide bread dough of both flavours into portions of 50g each. Roll into balls and wrap green tea flavour with original flavour. Place in baking tray and leaven for 20 minutes, then make horizontal cuts (scores) on surface with a knife. Continue to leaven for 20 minutes.
4. Place in a pre-heated oven and bake at 200C for 15 minutes.