Wednesday, November 28, 2007

Seaweed Pork Floss Loaf

Makes 1 loaf

Bread Flour200g
Salt¼ Tsp
Plain Yogurt35g
Instant dry yeast2g

Filling: Seaweed Pork Floss

  1. In a bowl, combine all the ingredients together exception of the butter. With the help of a mixer, hook the mixture using low speed. When dough is formed, change the speed to medium.

  2. When the dough is no longer lumpy, add in the butter and continuing hooking. As step 1, hook using low speed and changed to medium speed when dough is smooth and shiny. Hooking should takes about 20-30 mins, depending on individual mixer force and speed.

  3. When dough is finally ready, allow to proof for 80 mins. Remember to place the dough in another bowl and cover with plastic wrap.

  4. When the dough has proofed, it should increase double in size. Roll the dough into a big round ball and allow it to rest for another 15 mins.

  5. Next, roll the dough into a rectangular shape. Apply the seaweed pork floss onto the dough evenly. Once done, roll up the dough like the way a swissroll does. Allow the dough to go through another round of proofing for 60 mins.

  6. Coat the dough with beaten egg and bring to bake at 180 degree Celsius for 30 mins.

I have always like the Pork floss buns that can be found in many of the bakeries. However, whenever I recall the amount of butter or mayonnaise that is being applied to it, I got this feeling that a big pile of weight just got clinged onto me. Being a very "bready" person, I can go on 3 meals with just bread, jam and peanut butter. I can even choose bread over a sumptuous meal and my parents could never understand why. Well, neither do I :P

Was flipping through my bread recipe "孟老師的100道麵包" as usual and saw this Pork Floss recipe. Browse through the ingredients and realised that very little or in fact, you can replace the butter with healthier choice like Canola or Olive Oil. It's less fattening, I assume.

The result was good except for the part that I could have done better was the rolling procedure. I guessed if I were to roll the dough tighter, then some part of the bread would not have come loose when I sliced down. Nevertheless, I will nominate this bread to be my every weekend breakfast! It's fast and tasty and soft and fluffy! I'm running out of descriptions but I'm sure you guys will love it! Bon appetit!

Oh, by the way, my seaweed pork floss flew all the way from Taiwan! A complimentary from my Mother in law! LOL! It's surely taste much better than the pork floss we get here.

Tuesday, November 27, 2007

Yogurt 波羅 Bread

21.7 X 9.4 X 77 Pullman Tin

Bread Flour250g
Salt¼ Tsp
Plain Yogurt80g
Instant dry yeast3g

波羅 Skin

Icing sugar30g
Beaten egg15g
Cake flour55g

  1. With the help of an electrical mixer, combine yogurt, water, salt, sugar, bread flour and instanst dry yeast.
    Mix the mixture on low speed and when dough is formed, switch to hooking the dough on medium speed.

  2. When the dough is smooth, add in the butter and continuing hooking. As step 1, hook using low speed and changed to medium speed when dough is smooth and shiny. Hooking should takes about 20-30 mins, depending on indiviudal mixer force and speed.

  3. When dough is finally ready, allow to proof for 80 mins. Remember to place the dough in another bowl and cover with plastic wrap.

  4. While waiting for the dough to proof, we may start on the 波羅 skin procedures. In another bowl, combine cake flour, egg, icing sugar and butter. Whisk till mixture is light and fluffy. You may fridge the 波羅 batter for later usage.

  5. After the dough has finished with the proofing, the size should double in size. Punch out the air that lies within the dough and knead gently. Allow the dough to rest for 15 mins and then proceed for the 2nd proofng of 60 mins.

  6. When the dough has finally rise from the 2nd proofing, flatten the dough with a roller-pin and roll up the dough like a swiss roll. Put the swiss-rolled dough into the pullman tin.

  7. Obtain the 波羅 skin from the fridge and spread it onto a plastic wrap. The plastic wrap should be the of the same length and width as the pullman tin. Move the plastic wrap that is covered with 波羅 skin over to the dough and stick it onto the top of the dough. Remove the wrap carefully.

  8. Bring to bake at 180 degree Celsius for 30-35 mins.

I had a much bigger pullman tin and thus, my dough could not reached the top even after all the proofing :(
Well, guessed I have to buy a smaller pullman tin. Anyway, I love this bread because the 波羅 skin makes the whole loaf taste so savoury! It can be eaten plain because the 波羅 skin is sweet and crispy and it makes the whole loaf taste heavenly.

By the way, this recipe came from the book "孟老師的100道麵包". The original recipe call for Unsalted butter, but I switched it to salted one instead because graciously me forgotten to top up the stock. Also, I've omitted the 10g milk powder which is for the 波羅 skin. The recipe also asked to bake this dough at 200 degree Celsius but I realised that it looks kind of hot for my dough, as I realised that the sides were dark, therefore I lowered it down to 180 degree Celsius.

My Royal Prince Charming was engrossing himself with his new RPG game and when I gave him one to sample, he immediately ran out of the room for more. He always has a liking for 波羅包. It's no wonder that he could actually gave up his game for this loaf of bread.

The whole loaf was almost finished this morning. Royal Prince Charming requested for a bigger slice so that he gets to taste more of the 波羅 skin and for me, I actually gobbled down 3 slices of it. I believe my Royal Prince Charming will finished the whole loaf today while I'm at my yoga class. *Giggling*

Wednesday, November 21, 2007

Béchamel Thin Crust Pizza + Béchamel Marcaroni

Makes 20cm Pizza

All Purpose Flour200g
Water105 cc
Mozzarella Cheese120g

Béchamel sauce

Cake Flour60g

  1. In a mixing bowl, combine flour, salt and water with the help of a mixer.

  2. Add the butter and whisk to form a clean and smooth dough.

  3. Grease oil onto the dough, cover dough with plastic wrapper and allow resting of 30 mins.

  4. Once done, turn the dough onto a floured surface and divide it into 3 portions.

  5. Shape the dough into a round 20cm diameter shape and transfer onto the pan.

  6. Spread the Béchamel sauce onto the dough.

  7. Sprinkle the toppings ( Onions, Bacon, Ham and Cheese) onto the crust, followed by dusting some spice seasoning if desired.

  8. Bring to bake at 190 degree Celsius for 10 – 12 mins.

Béchamel sauce

  1. Melt the butter in a pot over very low heat. Add in the flour and sauté until flour is combined with the butter.

  2. Pour the milk into the mixture and whisk over low heat. Make sure that mixture gets thicken.

  3. Add in the salt and remove it from heat.

Prepared this pizza for our dinner today. Pardon the pictures because I was so tired after all the preparations and my Royal Prince Charming almost died of hunger while waiting for the pizza to be ready! LOL.

He was so hungry that he seems distracted while taking these 2 shots. I bet he must be yearning to eat that~ Anyway, Royal Prince Charming love this pizza so much that he ate 2 of these pizzas! He ate 40cm pizza indirectly! LOL~ The Béchamel sauce is truly yummy!

Well, because there were quite an amount of Béchamel sauce left, as usual I overdo it. I decided to whipped up some cheesy marcaroni with it. It's for my lunch tomorrow :) I have the habit of bringing my own bento to work :D

The marcaroni is very simple. Just stir fry some onions, add in the bacons and ham. With the cooked macaroni, stir fry it till all ingredients are well blended. Add in the Béchamel sauce. You may wish to stir in some water as the sauce is really thick. Stew for some moment and taste. Add some salt if desired.

I love cheesy food!

Sunday, November 18, 2007

Chocolate Peanut Chiffon Cake

Makes 8 Cakes

All Purpose Flour1 Cup
Sugar½ Cup
Oil1 Tbsp
Baking Powder¾ Tsp
Baking Soda¾ Tsp
Salt¼ Tsp
Plain Yogurt150g
Lemon Juice2 Tsp
Vanilla Extract1 Tsp

Toppings: Semi-sweet chocolate and Chopped Peanuts

  1. In a small bowl, combine the dry ingredients.

  2. Combine the egg, yogurt, oil, lemon juice and vanilla and mix well.

  3. Stir into dry ingredients just until moistened.

  4. Coat the tube pans with oil and divide batter among pans.

  5. Bake at 200°C for 10-12 minutes or until a toothpick inserted near the center comes out clean.

  6. Cool for 5 minutes before removing from pans to wire racks.

  7. Melt the Semi-sweet chocolate. Cream the cake with the melted chocolate and dust it with chopped peanuts.

I was supposed to bake donuts out from this recipe but instead, it came out to be chiffon cake! I wondered what really went wrong :( This recipe was found on a forum where members get to post their recipes. I am not too sure either if anyone else tried it out as there were no response from any of the members. Is it the mini-chiffon tray fault?

I was pinning with high hope because the batter looked thick and it doesn't look like it will popped out a spongy texture and who knows, I got the shock out of my wits when I saw my batter behaving weirdly through the oven.

Though it didn't came out to be what I expected, I still felt relieved because the cakes tasted not bad and I don't have to throw them in the bin :) I was merely disappointed because I promised my little brother that I will make him some donuts today. Didn't wanted to try the deep-fried version because it's heaty and oily. Anyway, little brother enjoyed these cakes and I'm gald :)

I will look out for more proof tried baked donut recipes and baked them for my little brother. Anyone care to help? =P

Sugar-glazed Cheese Bagel

Makes 11 Bagels

Plain Flour2 ¼ Cups
Sugar¼ Cup
Instand Dry Yeast2 ½ Tsp
Milk¾ Cup
Salt1¼ Tsp

Toppings: Cheddar Cheese and Sugar

  1. Warm milk over stove and bring the butter to melt in it. Stir to make sure butter is throughouly melted. Bring to cool.

  2. In a mixing bowl, stir in plain flour, sugar, salt, egg and yeast. Mixed to form a soft and sticky dough.

  3. Allow the dough to proof for 60 mins. It should expand double in size.

  4. When dough is proofed, punch to bring out the air. Knead the dough onto a slightly floured surface.

  5. Preheat oven to 220 Degree Clesius for 20 mins.

  6. Cut the dough using a donut cutter or placing them into donut trays. Bake for 8-10 mins.

  7. Place the cheddar cheese onto the baked bagels. Grill the bagels in an toaster oven for 2 mins or when cheese starts to melt. Sprinkle sugar over the melted cheese.

Being hooked onto baking breads recently. Decided to try out this easy Bagel recipe which I found online. The texture of the bagels tasted quite differently from the one I had outside. These bagels had the most fluffiest texture that I've ever tasted! I think it tasted more fluffier than my Hokkaido Milk loaf >.<

These bagels were for Sunday's Breakfast. I've always love having home-made breakfast! Anyway, they were supposed to be plain bagels but my Royal Prince Charming can get fussy occasionally, thus I had to turn them into savoury bagels instead!

Sunday, November 11, 2007

Hokkaido Milk Loaf

Makes 13X33X12 cm loaf

Bread Flour540g
Cake Flour60g
Dry Active Yeast10g
Fresh Milk250g
Whipping Cream150g
  1. Mix all the ingredients into a mixing bowl. Always remember to add in the yeast last as it will dehydrate the dough if its mixed together with salt and sugar

  2. Using an electrical mixer, mix the combination till a soft and non sticky dough is formed. This will takes roughly 10mins, depending on the speed of your mixer.

  3. Removed the dough and place it into another deep bowl. Cover the bowl with a wet towel and allow the dough to proof for 60 mins. The dough should expand double in size.

  4. Punch out the air in the proofed dough and divide into 3 portions. Roll each individual dough up like a ball and place to relax for about 20 mins.

  5. On a slightly floured surface, flatten the doughs and roll it up like a swiss-roll. You will have 3 swiss-rolled dough. Place these doughs into the loaf tin and allow another proofing. The dough should increase to about 70% of the tin.

  6. Bring to bake for 35 mins at 180 degree Celsius.
    Once ready, allow cooling before slicing into pieces.

My friend, Amanda recommended me this recipe from Angie's Recipes". Always wanted to have a try on bread especially loaf breads and thus decided to make one today. The original recipe requires an additional 30g of Milk Powder but because I don't have that at home, I omitted it. By the way, I don't own a Bread Machine, therefore I had to gather the help of my mixer to dough the batter. Overall, was satisfied with my bread loaf as it tasted really fluffy and nice.

My Parents love it so does my Hubby and youngest Brother :) However, there is a need for me to practise my slicing skills. The whole loaf was almost destroyed by my lousy slicing techniques :(

Lastly, pardon the picture qualities if it seems slightly duller than the usual ones. One of the external flash went out of battery, thus could only took the pictures using one flash. The only one flash wasn't sufficient to brighten up the whole picture.

Learnt a lesson: Always back up before doing anything ;)