Tuesday, October 16, 2007

World Bread Day 2007

World Bread Day 2007

Note: The Gingko Nut Bun is on the left side.

Thanks to Zorra of Kochtopf for her invitation to participate in World Bread Day 2007. This year, I have decided to share with you a recipe that I taught recently at a Baking Demostration. Gingko Nuts have been used widely in Asian cuisine. Some of these include: Japanese Chawanmushi (Steamed Egg), Teochew Au Nee (Yam Paste Dessert).

In the past, the fresh Gingko Nuts have to be first smashed open to remove the hard outer shell covering. Sometimes, there is a bitter centre to be removed. After which, the Gingko Nuts are boiled either in water or a sugar syrup to soften it. These days, vacuum packed and canned Gingko Nuts are readily available and this has reduce a lot of preparation time.

Happy World Bread Day! If Gingko Nuts are not available in your country, you can replace it with any other nuts available.

Gingko Nut Buns (Makes 7 Buns)
Bread Ingredients:
135 g Bread Flour
50 g Plain Flour
8 g Milk Powder
35 g Sugar
1/4 tsp Salt
6 g Yeast
70 g Water
1/2 No Egg
25 g Butter
100 g Sliced Gingko Nuts
28 Nos Whole Gingko Nuts

Egg Glaze:
1 No Egg
1 Tbsp Water

1. Place all the ingredients in bowl except butter. Knead till the side of the bowl is clean.
2. Add in butter and knead till well developed. Add in the Sliced Gingko Nuts.
3. Round the dough and rest for 30 minutes.
4. After resting, turn the dough bottom side up and punch down to flatten. Divide the dough into 21 X 20 g pieces. Roll the dough out and wrap one whole Gingko Nut. Place 3 of the dough together in a baking cup on a baking pan.
5. Proof bread till double in bulk, approximately 1 hour.
6. Preheat the oven to 200C. Brush the surface lightly with Egg Glaze.
7. Bake at 200C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a glossy finish.

Recipe By Samuel Chan
October 2007