Pappa Mexican Bread

This is a big bread. Make one loaf  967g. Best to divide into two loaves. I make this bread using the same recipe as making Pappa Mexican Bun but with slight modification using less sugar and less butter. It turns out perfect though it needs a lot of patient making this bread. The proving period take a long time about 4 hours but maybe my yeast is nearing expire.

Predough (Tangzhong)
100 ml  water
50 g Bread flour
1. Mix flour in water well without any lumps. Heat the mixture over very low heat till it thickens .(about 2-3 mins). continually stirring, until  the mixture become gluey and starchy.  Remove from heat.
2. Transfer into a clean bowl. Let cool. Cover with a cling wrap to prevent from drying up.  Chill in fridge for at least two hours or overnight. Then the batter is ready to be used.

Sponge (starter)
300 g Bread flour
2 tsp Instant yeast
1 tbsp caster sugar
180 ml Warm water

1.Mix yeast together bread flour
2. Dissolve the sugar in water 
3..Knead for  around 10-15 minutes or until smooth.
4.Cover with damp towel and rest in a warm environment for 2 hours or till double in size

Main Dough
10g caster sugar (one tablespoon)
1 tsp salt
10g Butter (one tablespoon)
1 recipe of predough / tangzong
1 egg
30ml very cold water ( 2 tablespoon)
200 g Bread flour
15 g Honey
15 g Milk Powder  (one tablespoon)


1. Punch down the starter sponge dough after it double in size.
2. Combine predough mixture to the sponge dough  and then  add remaining main dough ingredients.
3. Add caster sugar, salt, milk powder,
4. Add egg, honey, cold water,  mix well.
5. Add bread flour, mix well  and  knead for a short while
6. Add butter and knead again until  very smooth (around 15-20minutes Adding a little bit more flour if necessary )
7. Divide into three equal portions, knead and fold each portion several times
8.  Place inside a  baking tin and set aside to prove again for another 2 hours or till double in size.
9.  Bake for around 45 min until golden brown in 180 C preheated oven.

For more detail information please visit my website Shoonyin Recipes

Homemade Peanut Butter

I always love peanut butter. I did not realize that it was so easy to make at home. All you need is a simple grinder which usually comes together with your blender. I always thought in order to make  peanut butter you need sophisticated food processor till I view how it was made in you-tube video.

300 gm salted Peanuts (roasted & skinless)
100gm leftover/balance creamy peanut butter
1 tablespoon sugar
1 tablespoon honey optional ( This is to make the paste more thicken if it is too oily)
1 or 2 tablespoon butter optional. (This is  to make the paste more creamy)

1.Put some peanuts in  the grinder of an ordinary blender and grind  till they are fine . Empty and set aside the crushed peanuts  into a bowl or container. Repeat till all the peanuts are done.
2. Now mixed some of the crushed peanuts with the left over peanuts butter and put it back into the grinder and grind into a soft and creamy peanut butter. Repeat this process till all the crushed peanuts are done. The objective of mixing some of the crushed peanut with some of the leftover peanut butter is to create a paste so that the blades of the grinder can grind the peanuts more easily.
3. If necessary you may add the optional honey just to thicken the peanut butter if you find it too oily or add 1 tablespoon of butter if it is too dry and to enhance the favour.

For more detail information please visit my website Shoonyin Recipes