Brioche/milk toast with utane method

Since I discovered this recipe from Christine, I have been making it quite often :)

Last week I had a friend visited me, she tried it and she loved the texture, so soft :) that's why I share the recipe with all of you so that you can make yours at home! Once you make this brioche, you will only want to eat it everyday haha!

You can add dried cranberry or raisin or anything you like

Ingredients:
540g strong flour/bread flour
86g sugar
8g salt
9g full cream milk powder
11g instant dried yeast (I used 7g active dried yeast)

86g whisked egg - use 2 eggs: the rest will be used to brush the top (see step 7) before putting the dough into the oven to bake
59g whipping cream (I used at least 30% cream)
54g milk (I used whole milk)
184g utane dough - click here to see How to make utane dough

49g butter at room temperature

Instructions:
1. Except butter, add all dry ingredients in a mixing bowl, then add all wet ingredients. Mix well

2. Add in butter, mix until smooth and the dough won't stick the mixing bowl anymore. Knead the dough until it becomes elastic.
When you are able to form thin membrane, that means the dough is ready

3. Grease the bowl and put the dough, cover the bowl with plastic wrap and let it rise for 1hour or until it's double in size

4. Punch the dough (deflate the air), transfer it to a lightly floured surface, divide dough into 3 portions, cover with plastic wrap and rest for 15mins

5. Roll out each portion into oval shape (horizontal => longer), fold 1/3 top of the dough toward the center and then 1/3 bottom toward the center. Turn the dough 90°, roll the dough toward the one end

6. Place 3 portions into the toast mold, let it rise until the size is doubled, about 1.5hour (depend on the temperature and humidity), it takes longer time if cold and dry

7. Preheat the oven to 180°c (10mins to preheat). Brush egg on the top of the dough, then put into the oven and bake for 35mins
Note: If the surface of the brioche is brown before 30mins, cover the top with an aluminum foil so that it won't be burn

Enjoy!

American scone

The first time I ate scone was in a fast food restaurant, it doesn't exist anymore :( :( My mother loves this taste and so I do! At that time I didn't know it is called scone, I just know it is more tasty than the bread.

These few years I have some American friends, they told me about scone - that is how I found it again (very touched).
This recipe is really basic and very very easy to make - since you just mix all the ingredients together in one bowl!

Ingredients
3 cups all-purpose flour
1 tbsp baking powder
2 tbsp sugar
113g (1 stick) cold unsalted butter, diced

1 cup heavy cream
1 beaten egg

Another beaten egg (for brushing on the top before putting in the oven)
2 tbsp sugar

Instructions
1. Heat oven to 160°c. Line a sheet pan with baking sheet or baking mat, or use a nonstick pan.
Note: I used baking mat

2. Add all dry ingredients together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. 
Make a well in the center of the bowl and pour in cream and then beaten egg. Mix ingredients together by hand until a shaggy dough is formed.
Note: I mixed all ingredients with my kitchen aid with the flat beater

3. Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.

4. Pat dough into a rough rectangle shape. Divide the dough into 8 - 12 parts, shape the dough in your hands into the ball shape, then place it and press it gently on the pan or baking mat (it should be about 3/4- to 1-inch-thick). Keep each dough with a some space - because it will double its size when you bake it.

5. Brush tops with a beaten egg and sprinkle sugar on the top. Bake until light golden brown, about 25 minutes.
Serve warm or at room temperature.

Enjoy!