Ham and Cheese Bread (tangzhong)

So.. I bought 20lbs of flour on Amazon, tried to save money with the subscribe and save option. It was only supposed to deliver the next week but I chose to deliver it early and assumed that it would cancel the next delivery but it didn’t. So now I have 40lbs of flour.. Thats 18kg so flour… ))’: Gonna be making a lot of bread in the next few weeks/months

 

Made some Ham and Cheese Bread with the basic tangzhong bread recipe. LOVE the tangzhong recipe. It makes the bread so fluffy and soft. BTW, the new flour I bought is wheat flour so the bread looks more brown than white bread.

Tangzhong

25gm bread flour
125ml water (could be replaced by milk, or 50/50 water and milk)

1. Place flour and water in a saucepan. Mix it so that there are no more lumps. Over medium-low heat, stir the mixture continuously  until the mixture becomes gooey.

2. Turn off heat and leave the mixture to cool (just a while is fine. Most websites ask you to let it cool to room temperature, but who has time for that!)

 

Ham and Cheese Bread (tangzhong)
Adapted from Christine’s Recipes

350gm bread flour
55gm  sugar
2g salt
1 large egg
½cup milk
120gm tangzhong
6gm instant yeast
30gm butter (cut into thin slices)

Filling:
10 slices of deli meet
a handful of cheddar/mozzarella cheese

1. Combine all ingredients except ham and cheese into the bowl of a mixer. If you’re using a stand mixer, knead with a dough hook on low speed for 10mins then on medium speed for another 2 minutes. Kneading by hand usually takes about 20mins.

2. Place dough a lightly greased bowl (or just put parchment paper on the bottom) and cover with cling wrap. Set aside for 45mins.

3. Turn the dough out on a clean, floured counter top (or just use the parchment paper so that you don’t have to clean up). Roll out the dough into a rectangle. Squeeze as much water out of the deli ham as possible, otherwise your bread might end up doughy where it meets the ham. Place the ham on surface of the dough, sprinkle cheese on top, and then roll the dough into a log.

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4. Cut it into 1.5 inches (about 2 fingers) thick slices. Place them on a cookie tray. Let them rise for another 45 mins.

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5. Preheat your oven to 350F. Bake them for about 30mins or until the top turns golden brown.Image

Pumpkin Cinnamon Rolls

Got into the mood of halloween and tried baking pumpkin stuff for the first time. Guess they turned out pretty well! 

Pumpkin Cinnamon Rolls (tangzhong method)

Ingredients:

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1/2 cup pumpkin puree
1 large egg
½ cup milk
120g tangzhong (recipe below)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
 
For Tangzhong – mix 1/3 cup bread flour with 1 cup water. Whisk it until there are no more lumps. Pour it into a saucepan and place it over medium heat. Keep stirring until you see that it becomes gravy like (or if you want to be more precise, when it reaches 65degree celcius)
 

1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg, pumpkin puree and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading.  Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.

2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.

3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.

4. Roll out each portion of the dough with a rolling pin into an oval shape.  Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

5. Flip dough over with the folds facing down,and flatten dough with rolling pin.

6. Flip dough over so the folds face up. Now roll the dough up. Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.

7. Beat an egg and brush egg mixture on top to create shiny eggwash finish (I didn’t bother since it’s just for us)

8. Bake at 350 degrees F for approximately 24 minutes.

 

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Hokkaido Milk Bread

Doesn’t it look so soft and fluffy?! It tasted so good! Everyone should try this recipe (if you have a stand mixer because it’ll take serious muscle to knead for half an hour).Image

Hokkaido Milk Bread

adapted from kirbiecravings

Ingredients:

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (recipe below)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)

Directions

For Tangzhong – mix 1/3 cup bread flour with 1 cup water. Whisk it until there are no more lumps. Pour it into a saucepan and place it over medium heat. Keep stirring until you see that it becomes gravy like (or if you want to be more precise, when it reaches 65degree celcius)

1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading.  Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.

2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.

3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.

4. Roll out each portion of the dough with a rolling pin into an oval shape.  Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

5. Flip dough over with the folds facing down,and flatten dough with rolling pin.

6. Flip dough over so the folds face up. Now roll the dough up. Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.

 

7. Beat an egg and brush egg mixture on top to create shiny eggwash finish (I didn’t bother since it’s just for us)

8. Bake at 325 degrees F for approximately 30 minutes.ImageImage

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Portuguese Egg Tarts

With 1000+ midterms over (but with 9000+ next week), i found some time to make some portuguese egg tarts ((: they’re really easy to make! the puff pastry took an hour with all the freezing etc and the custard took about an hour too. but you see, you can do the custard when you’re freezing your puff pastry, just make sure you don’t get impatient like i did and burn your custard )): but heres the recipe! 

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Adapted from pleasuremonger

Portuguese Egg Tart

makes 12!

Ingredients

Puff Pastry

165g all purpose flour

Pinch of salt

165g unsalted butter, cut into 1/2 cm slices, cold

7-8 tablespoons iced water

Custard

150ml milk

150ml heavy whipping cream

Pinch of salt

60g caster sugar

3 whole eggs

3 egg yolks

1 tsp vanilla extract (optional)

1 tsp condensed milk (optional)

Directions

Puff Pastry

Weigh the flour and cut the butter while weighing it. Add in the salt. Use a knife (or a fork) and cut up the butter into small pieces (the biggest should be about the size of a pea). Add in water a tablespoon at a time. For the first few (perhaps up till 4), you could just use your knife to mix it, for the last few tablespoons, use your hand. Add just enough water to bind the dough (the butter should still be in visible chunks). Cling wrap the dough and freeze it for 15minutes (here you can prepare the ingredients you need for the custard).

After you take out the dough, roll it out into a square shape on a surface dusted with flour. I didn’t have a rolling pin so i used my palms and my biceps! After you get the dough into a square shape, fold the dough in 1/3 sections (which means top to 2/3 point, then bottom to 1/3 point) so that you get 3 layers each time you fold it! Roll it out again, and then fold again (doesn’t matter which direction you fold btw, you can do right and left if you like). Do it at least 3 times. I did about 5 times before I felt the butter was going to melt (YOU DON’T WANT IT TO MELT!). The folded layers of butter will help create separate layers of pastry when you put it in the oven. Then roll the dough up length wise into until it looks like a swiss roll. Freeze it for another 15 minutes (maybe you could start heating up the milk/cream while waiting here.. i know im super efficient :p).

Grease the holes in the muffin tray with butter. Cut the roll (like how you will cut a swiss roll) into about 30g portions (depends how thick you like you egg tart pastry). Face the cut portion down, so that you have a circle (with a swirl pattern) on top facing you. Roll it out until it fits into the muffin tray hole and perhaps even slightly over the edge of the hole. Place the muffin tray into the freezer for another 15mins (or however long you take for the rest of the custard, here is when you should preheat your oven to 410F as well).

Custard

Lightly beat the eggs egg yolks together and set aside. In a saucepan, dissolve sugar in milk and cream. Do not bring this to boil. Add the beaten eggs. Keep stirring while cooking on low for about 5 minutes, you should be able to feel the heat when you place your hand above the pan. Make sure the pan isn’t too hot as the eggs might scramble. Set it aside to cool.

Assemble

Spoon about 2 tablespoon of the custard into each of the pastry-covered holes in the muffin tray (each should be 2/3 full). Put them into the oven and bake at 410F for about 18mins (i let it bake for 20 in my oven) and then use the broiler function for 2 more minutes (5minutes for mine because it only browned slightly after 2 minutes). Remove the tarts from the oven and let cool slightly (1min). Then take them out of the muffin tray so the pastry can cool properly as well! Then EAT THEM UP!

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Who needs Delifrance for Baguettes?

My mum always sends me to buy baguette from delifrance whenever she cooks curry. Now i can say NO! Heh, i know im lazy. I rather make my own baguette than change and walk 5minutes to anchorpoint ((: But anyways, this is really easy. You spend 10minutes getting all the ingredients together & kneading the dough, and then let it rest for 30mins. Shape then let it rest for another 30mins. Then bake for 15. AND YOU ARE DONE!! How easy can it be (that’s really easy considering i’ve been baking and failing macarons, and then the liu sha bao, and I made a last minute coffee cake for a friend’s birthday which ended up too sweet )): )

Here’s the baguette recipe. And you get the nice crust too!

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INGREDIENTS

adapted from here

2 envelopes dry active yeast (1 1/2 tablespoons)

tablespoons honey

3 1/2 cups all-purpose flour

teaspoons salt

Canola oil (i used Olive oil)

Cornmeal, for dusting pan

to 4 ice cubes (or 1 cup cold water)

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Directions

Combine the  honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam (about 5 minutes).
Mix the flour and salt in a large mixing bowl with just a fork and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (i only added about 3/4 cup). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.
Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth. Let rest in a warm environment until doubled in size, 30 minutes.
Punch down the dough and shape into a  baguette by making a flat rectangle with of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan that has been dusted with cornmeal.  Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
Preheat the oven to 450F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes. 

Note from recipe: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.

 

Imagecurry with baguette. PERFECT! He actually finished up so much of the baguette we have to cook rice for lunch tomorrow. )):

LIU SHA BAO

I made liu sha bao!!! They aren’t that difficult to make, just that the ingredients are hard to get (at least in pittsburgh with no chinatown )): ). Had to make my own evaporated milk (just simmer 2 and 1/4 cups of regular milk to 1 cup).. and the salted duck egg i got were pale yellow so they don’t look as appetizing.

but, HERES THE LIU SHA BAO RECIPE! btw, it tastes like the real thing, even though it doesn’t look like the real thing. I think i made my bao too thin because i wanted to have more space to pinch the thing together. But I guess you should try with less filling for the first one, and then you can add more when you get the hang of it. And don’t make the same mistake of making your bao too thin! ((:

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LIU SHA BAO

makes 12

adapted from here

Ingredients

Creamy salted egg and milk custard filling:

Salted egg yolks – 100 g

Condensed milk – 120 g

All purpose flour – 20 g

Evaporated milk – 400 g

Butter – 60 g

Dough:

Instant dry yeast – 1½ teaspoons

Milk – 240 g

Sugar – 45 g

Salt – ¼ teaspoon

All purpose flour – 450 g

Butter – 45 g

Steps

 Prepare the salted egg yolk – if the salted egg yolks are raw, roast them in the oven until they become fragrant but not oily. If the salted egg yolks are already cooked, they are ready to use. Smash the eggs with the back of a fork. Whisk the condensed milk and cake flour into a paste. Cook the evaporated milk in a pot until it boils then pour it into the condensed milk/cake flour paste. Whisk until everything is incorporated. Pour the mixture back into the pot, add butter and keep cooking until it boils. Turn the heat off. The mixture needs to be stirred constantly so the bottom of the pot won’t burn. Add the smashed salted egg yolks into the mixture and stir until everything is incorporated. Pour the mixture into a bowl and let it cool. Refrigerate the mixture until it is ready to use. **the thickness of the custard can be adjusted by adding more/less flour.

For the dough: start with the first ingredient then add the second one to it. Mix well. Add the third ingredient, mix. Add the remaining ingredients in that sequence and mix in between each addition. All the ingredients should pull together and form a dough. Knead one half until the surface becomes smooth. Cover the doughs. Place them in a warm place and let them rise for 1 hour. Divide the dough into 12 pieces (about 65g). Flatten each dough. Put one scope of the egg custard filling (about 40g) in the center of the dough slice.  Push the edge of the dough toward the center to seal the opening tightly (2 of my baos leaked..). Place the golden lave baos seam side down in the steaming baskets (I just used a pyrex dish) lined with steaming lining paper (i used normal parchment paper) to prevent the baos from sticking to the bottom of the steaming basket). Allow adequate room between each bao to prevent the baos from sticking to each other while steaming. Put the steaming baskets in a warm place to let the baos rise one more time for 30 minutes. Let the water in the steamer boil first then put the steaming baskets on to steam for 12 minutes. Make sure the heat is not too high.

and then TADAAAHHHHH! If you eat it immediately the custard is super hot, so be careful. The bao becomes more chewy after a while (~15mins).

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**he asked for lian rong bao (lotus paste buns) right after he ate this. dang. more work for me )):

Duck Fat Hash Brown

He made breakfast on saturday and we had DUCK FATS HASH BROWN. omg new love. its so crispy and nice! I loved it so much we finished the entire plate and it was a hell lot of potatoes.
IDK whats with duck fats and potatoes. I think the rosti recipe also asked for duck fats. But whatever, its really nice and different from butter/oil, so TRY IT!
The actual recipe & photo directions can be found at thehungrymouse.

Duck Fats Hash Brown

1 1/2 cups potato, cut into small dice
1/2 small onion, cut into small dice
1 1/2 tsp. duck fat
1 sprig of thyme
kosher salt
freshly cracked black pepper

you could have bacon/sausage/eggs at the side too! ((: