Steam Pumpkin Mantao by Ivy Cheang

(Yield ~12pcs)
Ingredients:
Plain flour 300g
Pumpkin (steam and mashed) 100g
Sugar 2½tbsp
Salt ½tsp
Sesame oil/ corn oil 3tbsp
Water 110-130ml *
Instant yeast 1½tsp
Black sesame ~ for topping

*I would recommend to put 110ml water first. If the dough too dry and can't form then only add on 1tsp each time until a soft and non sticky dough is formed. The amount of water needed is affected by the moist of pumpkin mash.

Steps: 
1) Put all ingredients into bread maker pan from wet ingredients to dry. Make a hole in the center of flour and put instant yeast inside.
2) Choose 'DOUGH' mode and knead for 20min or until a soft and non sticky dough form.
3) Cover the dough with wet towel and let it rest 20min. The dough will double in its size.
4) Divide the dough into 50g small ball and shape it to your prefer design.
5) Cover it with wet towel for 20min for second proofing. It will become 50% bigger in size.
6) Steam over high heat for 20min. Serve warm and enjoy

Chocolate Loaf (Breadmaker) by Ivy Cheang

Ingredients:
Egg (lightly beaten) 1 + water to 225ml
Fresh milk 100ml
Salt 1½tsp
Sugar 40g
Butter (soften) 25g
Bread flour 400g
Plain flour 50g (or can omit and use bread flour 450g)
Cocoa powder 1tbsp
Instant yeast 1¼tsp
Choco chip 100g (I omit)

Mode: Sweet
Size: 2lb (900gm)
Colour: Light

Halloween Pao by Fiona Low

Ingredients:
300g pao flour
3g instant yeast
3g baking powder
40g sugar
160ml water
15g corn oil


Method:
Mix flour, sugar, yeast and baking powder together, Then only pour in the water and oil. Mix it.
Then knead for 10 mins.
Cover and proof for an hour then only divide the dough and use the cookies cutter to cut into any desired shape.
Steam for 12 mins.

Melted some chocolate to draw the eyes and buttons.

Mantou with Hoisin Minced Chicken and Vegetable by Sunny Wong

Method:

Mix plain flour, honey, baking powder and full cream milk to a thick batter consistency. Then scoop into silicone cupcakes trays (3/4 full). Microwave on high heat for 1.30sec.

Filling ingredients- Minced chicken, garlic, carrot, silverbeet and Sunny's bbq sauce (hoisin sauce, fresh ground pepper, tomato sauce, soy, oyster sauce and honey).
Once the work is hot add chicken and cook till light brown. Then add balance vegetables and Sunny's bbq sauce. Can add cornstarch + water to thicken.

"Watermelon" Raisin Bread by Jaclyn Khaw

Recipe Link : http://veronteokitchen.blogspot.com/2013/08/watermelon-look-alike-raisin-bread.html?m=1

Ham & Egg Bread by Diana Tan

Ingredients
200g high protein flour or bread flour (I used organic high protein flour)
15g condensed milk
120g milk
20g caster sugar
3g instant yeast (1/2tsp +1/4tsp)
20g salted butter, room temp.
Filling/Topping
2 egg (hard boiled)
Mayonnaise for topping

Method:

1. Combine all ingredients, except butter, in bread maker bowl. Choose the mixing option and start. When the dough is formed, add in butter and start the machine to complete the whole dough cycle.

2. Turn dough on a slightly floured table top, punch down to release air, divide and shape dough into 8 equal size balls. Cover with plastic wrap and rest for 10-15 minutes.

3. Shape bread and transfer dough onto greased baking tray and cover with plastic wrap or wet cloth for 2nd proofing for 10-15 minutes.

4. Spoon topping onto center of each dough, drizzle extra mayonnaise over.

5. Bake in preheated oven, at 175C for 20 minutes. Let it cool on rack and it is done!

Bread shaping method from this link : http://home-baking.net/english/bread/corn-mayonnaise-bread.php

http://home-baking.net/english/bread/ham-egg-bread.php

Coffee Buns by SC Lau

Recipe Link : https://www.facebook.com/l.php?u=http%3A%2F%2Fwww.houseofannie.com%2Frotiboy-mexican-coffee-bun-recipe%2F&h=qAQGJ2roU

Note: Omitted cinnamon, milk powder and bread improver. I also let the dough proof for an hour. If you like it much sweeter, you can increase the sugar powder.

Organic Pandan Froggie Buns by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=852717358088951&substory_index=0&id=746025335424821


Ingredients :
320g organic unbleached bread flour
30g organic cake flour
30 g organic fructose
10 g organic dried yeast
1/2tsp salt
1 egg
120 ml fresh pandan leaves water
10 g soya powder
40 gm grapeseed oil

Method: 

Combine all ingredients (except grapeseed oil ) in a mixer bowl mix well (abt 5min). Then add in grapeseed oil, Knead abt 15-20mins. Then, knead the dough into a ball shape and covered wt mixer bowl lid, proof till its doubled in size, about 45min or more depending on the weather. Transfer it to a clean floured surface. Deflate and divide the dough .

To make Froggie buns

Take the dough out, and divide into 60g each - 10g each (for the eyes) and divide the rest of the dough into 25g (for the faces). Let the dough rest for 10 minutes.

Roll out the dough for the faces, put two face pieces together, and pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.

Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes. As soon as they have risen, pre-heating the oven.

Brush the frog buns with a beaten egg. Make a dent in each eye ball with chopsticks, and push in the black bean.

Bake for 15 minutes in a preheated 160℃ oven.

Ham & Cheese Bread (Breadmaker) by Ho Mei Li

Recipe Link : http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html?m=1

Made using Panasonic Breadmaker. After kneading, took it out and put in ham and cheese, put it back in to rise and bake.

Tip from Kathy Shiao Voon Tan : For Kenwood Breadmaker, use dough function. After the cycle is completed, let it proof in the machine. After first rise, knock back and take it out on a lightly floured board to roll, fill or shape. Remove the blade then put the bread back in BM for 2nd rise. After bread doubled in size, select bake function and set time to 30-40 mins depending on size.

Cranberries, Poppy Seed, White Rice & Bunga Telang Bread (Breadmaker) by Lisa Tok

Ingredients:
230g high protein flour
120g white rice
1 tbsp milk powder
2 tbsp sugar
1 tsp salt
2g yeast
150ml bunga telang juice
10g butter
100g cranberries
2 tsp poppy seed

Put all ingredients into breadmaker.

Hokkaido Milk Loaf by Connie Then

Recipe Link : http://everybodyeatswell.blogspot.com/2013/10/hokkaido-milk-loaf-tangzhong-method.html?m=1

Plain Buns by Syafinaz Ali

Makes 20 mini buns

Ingredients and Method:
1/2 cups of warm water
1/2 sachets dried yeast (used packets of 7g, so its 3.5g)
3 tbs sugar
1 tbs condensed milk

Mix all together and wait for 10 minutes for the yeast to bubble.

1 1/2 cups of plain flour
1 tbs butter (melt the butter in a pan)
1 egg

Mix all together and let the dough rest for at least 45 minutes.
Knead the dough for a while. Put flour on your hand so that its easier to shape the dough. Shape into small balls. Let it rest for another 15 minutes then put into oven at 180 degree for 30 minutes or depends on your oven.

Rosemary Focaccia stuffed with Cheese and Bacon by Karishma Tiwari

Recipe Link : http://thebabystepsoflife.blogspot.com/2014/04/rosemary-focaccia-stuffed-with-bacon.html

Honey Pumpkin Bread (Breadmaker) by Suzanne Eng

Ingredients:
Mashed pumpkin 187g
Milk 45g
Butter 35g
Egg 1
Honey 35g
Bread flour 350g
Salt 1/2tsp
Yeast 1 tsp

Choose 2lb, sweet mode.
When the timer still left 2:00. take the dough out and spread on the mashed pumpkin and some pumpkin seed. Put it back into the breadmaker bin and continue to bake. My timer that time was 1:55.

Char Siew Buns by Esther Tan

Recipe Link : http://kwgls.wordpress.com/2014/04/16/extra-large-chinese-barbecue-pork-bunschar-siu-bao-%E8%9C%9C%E6%B1%81%E5%8F%89%E7%83%A7%E5%8C%85%EF%BC%89/

Cheesy Butter Buns by Wye Ee

Recipe Link : http://the-mommyhood-log.blogspot.com/2013/01/buttery-bread-rolls.html?m=1

I added shredded parmesan and mozarella cheese into the dough and on top of the rolls.

Hokkaido Loaf (Breadmaker) by Dako Ng

Ingredients:
540g high protein flour
86g caster sugar
8g salt
9g milk powder
11g yeast
86g egg
59g wipping cream
54g fresh milk
184g tang zhong
49g butter

Method for tang zhong:
150cc milk
100cc cold water
50g high protein flour

Mix well, stir until become starch on low heat.

Note: I used half of the ingredients and suggest to reduce sugar.

Purple Sweet Potato Mantou by Denise Chye

Ingredients:
90g sweet potato puree or other puree
50g water
15g olive oil
250g pau flour
20g sugar
1 tsp yeast
A pinch of salt

Method:
1. Mix water, sugar and yeast aside for 10 mins until bubbles form.

2. Then add in all other ingredients and knead until a dough is formed.
3. Shape in desired design.

4. Let it proof for 30 mins or until double in size.

5. Steam on high heat for 20 mins.

Pumpkin Bread by Yvonne Shee

Recipe Link : http://www.beyondkimchee.com/pumpkin-dinner-rolls/

Note:
I've converted all to gram. I used instant yeast and bread flour. Makes 5 big buns and 6 small buns. 65g milk, 127g pumpkin puree, 25g brown sugar, 25g white sugar, 33g butter, 4g instant yeast, half egg, pinch of salt, 238g flour.

40 minutes Bread Rolls by Alicia Gan

Recipe Link : http://www.thedomesticgoddesswannabe.com/2014/04/40-minute-bread-rolls.html?m=1