Embrace the love day.

February 10, 2011 at 8:29 pm | Posted in Uncategorized | 2 Comments
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Valentines day will be here in less than a week. People generally fall on two sides of the Valentine’s day spectrum; you have those who love the holiday and then, there are those who hate it.

Well, I embrace February 14th. I think that I have said this before but I truly believe that Valentine’s day is a day to enjoy. Some people might argue that it is a hallmark holiday and I suppose one could interpret it as such. However, I view it as a day to show your loved ones how you feel. In today’s society, people tend to get caught up in activities, work and, even, play which leaves little time to vocalize the love you have for the one’s around you.

At my household we don’t buy cards; we make them. There are no chocolates bought– no cakes, no sugary confectionaries, nothing of the sort. Everything we do is made from scratch and with love (I realize that is cliche but aren’t many aspects of life cliche?).

So for those of you who detest Valentine’s day, I ask you to take time and express your feelings to the one’s you love. Take time. Don’t rush the process. Make yourself happy and others happy.

And, that is what Valentine’s Day is about.

As a special treat for my children and husband I made Mini Melon-pans. While the average North American might not be familiar with the baked good, it is quite popular in Asia. They are comprised of sweet yeast bun that is covered with a cookie like crust and, in my opinion, quite delicious. So delicious in fact that I have submitted this recipe to YeastSpotting.

Happy Valentine’s Day everyone–may your heart be filled with love.

Photobucket

Mini Melon-Pans (adapted from Happy Home Baking)

Ingredients
(makes 12 mini buns)

Dough Ingredients:

  • 160g bread flour
  • 30g cake flour
  • 25g caster sugar
  • 1/8 tsp salt
  • 1/2 tsp instant yeast
  • 10g milk powder
  • 1 egg yolk
  • 100ml water
  • 15g unsalted butter
  • 1/2 tsp cocoa powder
  • A few drops of red food colouring gel

Pastry Ingredients:

  • 45g unsalted butter, softened at room temperature
  • 40g icing sugar
  • 1 egg yolk
  • 10g milk powder
  • 70g cake flour
  • 1/2 tsp cocoa powder
  • A few drops of red food colouring gel

Method:
Prepare Bread Dough – Place water, egg yolk, salt, sugar, bread flour, cake flour, milk powder and yeast in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine).

Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 15g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine
knead for another 10mins. Stop the machine and remove dough from the bread pan. Divide the dough into 3 equal portions (about 120g each). With lightly floured hands, take one portion of the dough and knead in cocoa powder, until the cocoa powder is fully incorporated into the dough adding flour if dough becomes too sticky. Repeat the same for the other dough with food colouring. Leave the third dough plain. Shape each dough into a smooth round and place in separate lightly oiled mixing bowls, cover with cling wrap and let them rise till double in volume about 50 ~ 90mins.

Prepare Pastry Dough -

With an electric mixer fitted with the paddle attachment cream butter & icing sugar till pale and fluffy. Add in egg yolk gradually and beat until combined. Add in milk powder and cake flour. Fold with a spatula and gather the mixture to form a dough.

Divide the pastry into 3 equal portions. Knead in cocoa powder, red food colouring separately into two of the portions, leave the 3rd portion plain. Divide each pastry dough into 4 smaller portions. You should have 12 doughs in total.

Cover with cling wrap and leave it aside for 10 mins. When ready, remove bread doughs and give each dough a few light kneading on a lightly floured work surface.

Press out the trapped air as your knead. Divide each dough further into 4 smaller portions (about 30g each) and shape into balls. Flatten each pastry dough into a round disc. Wrap each bread dough with it’s corresponding pastry dough. Wrap the pastry dough over about 2/3 of the bread dough, leaving the bottom 1/3 unwrapped.

Place doughs in paper muffin cups, cover loosely with a damp cloth or cling wrap and let dough proof for 25 – 30mins or till the dough reaches almost to the rim of the paper cup.

Bake at preheated oven at 375 degrees for about 18 mins. Rotate the buns halfway into baking to ensure even browning. Remove from oven and let cool on wire rack.

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2 Comments »

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  1. ahh! these are so cute(: The crunchy tops look delicious!

    • Oh thank you so much. :) Happy soon-to-be Valentines day!


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