Crispy Garlic Oat Bread Roll

DSC_0872

 

My husband loves these garlic bread, so I bake it very often. The crispiness of the japanese breadcrumb after crisped up from the homemade garlic butter, makes the bread roll extra tasty. The garlic butter perfumed the entire bread,especially freshly came out from oven.

These bread is extra soft , goes well with soup or just eat it on its own.

Hope you like this sharing.Let’s get started?

 

garlic bread 4

 

Garlic Butter:

  • 150g Lurpak unsalted butter,room temperature (Or any unsalted butter)
  • 5-6 cloves of garlic, minced or grated
  • 1/4 tsp dry mix herbs
  • 1/4 tsp lemon juice or white vinegar
  • 1/4 tsp of salt
  1. Mix everything together and place into a prepared parchment paper.Roll it up into a log and twist both ends properly.
  2. Keep in the freezer for 30 minutes until hardened.

Note:

  • Garlic butter can be made in bigger portion and stored in the freezer up to half year.
  • Garlic butter can be made in advanced.

 

garlic bread 1

 

garlic bread 5

Oat Bread Roll

  • 300g bread flour / strong flour/ bakers flour
  • 2 tbsp instant oats
  • 30g castor sugar
  • 4g salt
  • 15g  Lurpak butter ( or any butter)
  • 5g instant yeast
  • 100g soy milk ( or any full cream milk )
  • 110g water
  • 2-3 tbsp of Japanese breadcrumb( Panko breadcrumb)

 

Methods:

  1.  Mix all ingredients together except butter. ( reserve 20 ml of milk)
  2.  Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.
  3.  To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.thin membrane of dough
  4. Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.
  5. Once the dough is done, release the air by kneading it. Divide into 12 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.
  6. Roll each portion into a round smooth ball.
  7. Lined a metal tray (2″ deep) with oil paper. Spread 1/3 of your garlic butter all around the base and sides of the tray. You can cut into cubes and place all over the tray.Scatter in Japanese breadcrumb all over.
  8. Arrange 12 ball of dough  into the metal ray ( 3 across x 4 long). Scatter 1/3 of the garlic butter onto the balls. ( or you can brush it onto the balls.Sprinkle more breadcrumb onto the balls(Roughly 1 tbsp)
  9. Allow to proof to double in size, roughly an hour.
  10. Bake in a  180C preheated oven for 25-30 minutes until golden brown,depending on individual oven. You can bake the bread on the bottom oven for the last 3 minutes at 200C to achieve golden brown crispy breadcrumb.
  11. Once done, remove from oven and brush the remaining garlic butter onto each golden brown bread roll.Serve.

garlic bread step 1 garlic bread step 2

garlic bread step 3 garlic bread step 4

garlic bread step 5 garlic bread step 6

Note:

  • If you prefer just plain bread without oat, remove oat  from recipe.
  • Remember to use Japanese breadcrumb to achieve crispy and golden texture on the bread roll.
  • If you cannot find dry mix herbs, just replace with freshly chopped parsley.

garlic bread 3

 

Thanks for visiting and your comment is much appreciated.

 

Love,

hellosweetdessert

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Vegetarian Wholemeal Pizza (Potato@Margherita)

vegetarian wholemeal pizza 7

 

Will you want to try super flavourful potato pizza with additions of:super aromatic garlic butter, crispy texture from the japanese panko?

 

2 toppings onto a large pizza:  potato pizza and classic margherita pizza.

This pizza dough recipe is supposed to be soft.After tasted the pizza from Domino back in Malaysia, husband and I fall  in love deeply.

Soft, flavourful and melt into your mouth. Crispy and chewy pizza dough definitely not to our liking. Guess explained I love Japanese soft bun.

 

Hope you like this sharing.

 

 

This pizza is:

  • no meat

  • wholemeal

  • lactose free

  • totally from scratch

  • Pack with flavours even this is vegetarian due to the garlic butter and japanese breadcrumb I used.

Basic  Wholemeal Pizza Dough:

basic pizza dough

 

 

 

 

Potato Filling:

  • 3 potatoes, peeled and sliced thinly
  • 2 tbsp olive oil
  • some salt and pepper
  1. Heat saucepan with oil, then saute the potatoes.
  2. Seasoned with salt and pepper to taste.
  3. Saute till potato just cooked.Take out and set aside for later use.

 

Tomato Sauce:

tomato sauce for pizza

 

 

 

Garlic Butter

  • 4 tbsp Lurpak  butter ( or any butter), room temperature
  • 2 cloves garlic, grated
  • 1/4 tsp mix herbs
  • 1/4 tsp white vinegar
  • pinch of salt and pepper
  1. mix all ingredients into soften butter to well combined and chill in fridge.

 

vegetarian wholemeal pizza 1

 

 

 

 

 

 

vegetarian wholemeal pizza 2

 

 

 

liddells-cheese-shredded-300x300 Liddells-cheese-block-300x300

These are the lactose free cheese I used for my pizza.

 

vegetarian wholemeal pizza 3

Assemble:

  • basil and parsley leaves
  • japanese breadcrumb
  • Liddells lactose free Block cheese ( or any cheddar cheese you prefer)
  • Liddells lactose free shredded cheese ( or any mozzarella cheese you prefer)
  1. Punch the dough to release air.
  2. Divide into 2 portions and roll into 2 round disc. Place onto the prepared baking tray lined with parchment paper. Roll  in 1 cm of the outer edge lightly and press in hard to form the thicker edge around the pizza base.
  3. Reserve half of the garlic butter, and spread the rest of the garlic butter over the pizza base.
  4. Arrange all the potato slice onto half of the pizza base. Sprinkled with the rest garlic butter onto potato, sprinkle with some japanese breadcrumb(about 1 tbsp), shaved some block cheese. Lastly sprinkled with basil leaves.
  5. For half of the pizza base: Spread  few tbsp of your tomato sauce , sprinkled with abundant shredded cheese and some fresh parsley leaves.
  6. Bake in preheated oven of 230c for 20-25 minutes, until base is brown and crisp.
  7. Brush with some garlic butter around the edge of the pizza.Serve.
  8. It is going to be very flavorful even without meat.
vegetarian wholemeal pizza 4

Chuck into the oven and bake bake bake

 

 

 Notes:

  • You can convert this wholemeal pizza into basic pizza dough by replacing 1/2 cup wholemeal flour with plain flour.
  • Occasionally you might require to add little more water to form a soft dough due to the different brand and quality of wholemeal flour use.Pour in extra water slowly into the dough while kneading by your machine if dough is starving for more water.
  • The finished pizza base is soft  compared to your usual crispy pizza base.
  • This is a fully vegetarian pizza that does not use any soy meat or any kind.Welcome to use any toppings you like.
  • If you prefer no adding garlic butter and japanese breadcrumb throughout your entire pizza making, feel free to eliminate from recipe,but the use of the garlic butter  and japanese breadcrumb definitely give the biggest impact to your pizza that you never have tasted so good before. This vegetarian pizza will never be the same again.
  • I used this recipe to bake one large pizza, however you can divide the dough into any portions as long as you adjust the baking temperature and time accordingly.

 

vegetarian wholemeal pizza 8

Hope you like this simple sharing.Welcome to drop by any comment.

 

Love

hellosweetdessert

 

Wholemeal Bun@Potato Croquette ポテトコロッケパン

potato croquette wholemeal bun

wholemeal bun 3

Japanese croquette is a small breadcrumbed fried food roll consisting : mashed potatoes and/ or ground meat(beef,chicken or pork), fish  and vegetables, sometimes with a filling such as  sauteed onions. The croquette is usually shaped into a cylinder, or oval shape,then bring to deep fried and named as one of the Japanese fast food.Japanese also enjoy this snack by putting into a bun.

So I make wholemeal bun with this vegetarian fried croquette. It tastes good when serve hot or cold too.

Hope you enjoy this simple sharing ^_^

Ingredients:

  • 250g bread flour / strong flour/ bakers flour
  • 50g wholemeal flour
  • 1 tbsp instant oats (optional:I love to have some oats into my homemade bun)
  • 30g  Western Star butter ( or any butter)
  • 1 tsp instant yeast
  • 1 egg
  • 210 ml Liddells lactose free milk ( full cream milk )
  • some sesame seeds or some shredded cheese(optional)

Methods:

1)      Mix all ingredients together except butter. ( reserve 20 ml of milk)

2)      Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.

3)      Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.

4)      To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.

5)      Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.

6)      Once the dough is done, release the air by kneading it. Divide into 8 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.

7)      Using rolling pin, flatten the dough into a long tear drop shape, slowly roll into swiss roll shape. Seal properly become a long sausage bun.

8)      Place onto prepared tray with baking paper. Allow to proof to double size again.

9)      Once done, brush with egg wash and drizzle with sesame seeds and some with shredded cheese.

10)  Bake for 12-15 minutes at 190C until golden brown.

wholemeal bun

wholemeal bun2

wholemeal bun 4

 

 

Potato Croquette:

potato croquette wholemeal bun 1

Ingredients:

  • 2-3 potatoes
  • Half red onion
  • Salt and pepper to taste
  • plain flour
  • Egg, beaten
  • Japanese breadcrumb or panko

Methods:

1)      Peel skin off from potatoes, cut into cubes . Chop the onions.

2)      Place the potatoes into a pot of cold water with some salt into together. Bring to boil until potatoes are cooked through.

3)      Drain the water and place cooked potatoes into a bowl, mash it with fork or masher. Ensure no more chunks.

4)      Sauté the chopped onion with some oil until golden brown.

5)      Add in the onions into mash potatoes, season with salt and pepper. Mix well.

6)      Roll into small little 7-8 round disc.

7)      Roll the potato disc onto plain flour, then coat with some beaten eggs, finally coat with breadcrumb evenly. Repeat to the remaining of potatoes disc.

8)      Deep fry until golden brown.

method

method1

 

Assemble:

1)      Lightly make a small cut in the middle of each bun.

2)      Brush inside bun with some Japanese mayonnaise.

3)      Arrange some lettuce and sliced cucumber inside(any vegetables you like), and finally half the potato croquette into two parts. Place onto the bun. Drizzle with your favourite sauce: mayonnaise, ketchup or chillie sauce. Serve.

 

method2

 

potato croquette wholemeal bun 2

Note:

1)This is one of the japanese snack with the bun.Normally, Japanese loves to make into meat croquette with minced beef or pork, but I try to keep this vegetarian.

2)If the weather in the kitchen is cold, remember to put a cup of warm water into the area where you proof your dough. It helps to speed up the proofing time.

3)The taste of the potato croquette is amazing with the homemade wholemeal bun.

4)Just drizzle with some Japanese mayonnaise with some fresh salad, and there is your first croquette bun,vegetarian style,tastes as good too.

5)Of course, you can sandwich the wholemeal bun with any filling you like such as: ham, chicken,tuna, salmon basically anything you adore.

 

Hope you enjoy this homemade bun.

Thank you fro dropping by and love to hear from your feedback. ^_^