Skip to main content

Mini Festive Challah Bread 哈拉麵包

The braided Challah bread is also one of the famous Jewish festive bread which is eaten during special occasions. I always thought that Challah bread is too big for the family, so I delayed the project again & again untill finally after making the miniature panettone, I think I should have done the mini challah bread too. And I did ! Somehow, I like it really sweet and festive. So, added in some raisins and vanilla for double flavouring.

And here's what I did.
Ingredients :
(A)
2-1/2 tspn  instant yeast
1/2 cup  warm milk
2 TB  sugar

(B)
1-1/2 cups all purpose flour
1 cup  bread flour / high protein flour
1 egg
1 egg yolk
1 tspn  salt
115gm  cold butter, chopped
1 tspn  vanilla essence
1/2 cup  raisins

Method :
(1) combine ingredients (A) then set aside to rest for 10 minutes.
(2) add ingredients (B) into mixing bowl and stir in mixture (A) till a soft dough is form.
(3) leave dough to rest for an hour or till double in size.
(4) punch and knead dough till smooth to release excess air then place dough to working table.
(5) roll dough into a ball then cut into 4 portions, next, divide each portions into another 4 portions.

(6) roll them into rope shape, arrange into tic-tac-toe board shape as shown the above.

(7) next, grab a piece of dough that is under then cross it on top of the over piece.
(8) repeat the same process but in the opposite direction.

(9) now, repeat the one last time in the original direction.

(10) now, press dough to the center and sealing it then place braided dough to a greased baking tray. Let to rest for 30-45 minutes.
(11) brush with egg glazing and sprinkle the top with some sesame seeds, then bake at preheated oven 175'C for about 15-20 minutes or till golden brown.

Though I'm using 50% of high protein flour and 50% all purpose flour, yet these little ones look as gorgeous as the big mama. Love them so much ! Happy Holiday everyone.
Labels:

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...
Read more

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more