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Sunday, September 28, 2014

Soft rolls ( straight dough ) with bratwurst sausage

Sausage rolls with onion soup


From flour to finished product, these rolls took less than half an afternoon to make. What I like about this recipe is that I get to do a dozen and one things while waiting, even if the shiny, soft rolls look like they take forever to make.

I am not going to let it be known that the dozen and one things were a couple of episodes of K-drama and a tea break in between.


Makes 12 rolls.

Ingredients :
A :
Full cream milk + 2 eggs to make up 474g

B:
765g Bread flour         
74 g Fine sugar                                                   
7g Salt                                                                
6g Instant yeast                                              

C:
74 g Softened butter                                        
Egg wash
Water ( in a bottle mister )
12 big uncooked bratwurst sausages

Method :
In bowl A, light combined 2 eggs and milk to make up 474g. Set aside.

(dough)
In a large mixing bowl, combine flour, sugar, salt and yeast.
Add liquid from bowl A. Mix until dough forms clumps.
Add butter. Knead for 15 minutes unless dough comes together and gluten forms.
Leave to ferment, covered, in a warm place.

(after fermentation)
When dough doubles in bulk , transfer to a floured worktop.
Fold the risen dough to a tight roll.
Make out 12 portions. Rest 5 minutes.

(assembly)
Roll out each portion into a long rope.
Wrap the dough around the sausage. Tuck the ends of the dough to prevent it from unraveling.
Leave the bun to rise a second time on a greased tray, covered, for  60 minutes.

(baking)
Preheat the oven to 240 C with a raised rack. Place a shallow bowl of water under the rack.
Just before baking, eggwash the buns. Mist over them.
Mist the hot oven to create steam.
Put in the buns and bake at 190 C for 18 minutes.
Cool well before eating.

Verdict :
Allow sufficient time to rest and the baked roll is soft and moist with the juice of the sausage. Leftovers were foiled and baked at 180C for about 20minutes ( cold oven ).

The 3 of us polished off 6 rolls and finished off the rest the next day.





Sunday, September 14, 2014

From mooncake to bao


bao : / bao1 /
Verb : To wrap
Noun : an edible type of bun.   

This is a journey of a bag of Hong Kong flour that wanted to be a very famous mooncake. It wanted to be the ‘atas’ type of moon cake that contains fancy lotus paste with macadamia nuts bearing lots of Chinese tattoos on its body. When it realised that the baker’s family did not like mooncakes very much, it decided change is inevitable in this fast changing world.


So the Hong Kong flour decided to break out of its mould and find a new lease of life. 

It went back to its roots to live out its original purpose. That is, to be the best bao it can ever be. It was a good career move, because the career of a mooncake does not last as long as that of a bao.

Al-dough the lotus paste went through a period of identity crisis ( after almost being part of a mooncake and now being part  of a bao ), it followed the wishes of its companion and continued to do what it is best at doing, it is to be part of a lotus paste bao. 

The end.

 Makes 12 baos. Credits : Happyhomebaking

Ingredients:
(makes 12) 
300g Hong Kong pau flour
3g baking powder
3g instant yeast
30g caster sugar
160ml water
15g vegetable oil

240g red lotus paste, portioned out as 12 x 20g balls. I used PH brand.

Method :
Combine flour, baking powder, yeast and sugar. Mix.
Add water. Knead, 5 minutes.
Add oil, knead 10 minutes until it achieves gluten formation.
Rest 15 minutes.

Make 12 portions of dough balls.
Flatten dough, wrap with prepared lotus filling, seal edges.
Rest the bao on flattened out cupcake liner, seam side down, 10 minutes.

Evenly space the baos ( 1 inch apart ) and steam on high heat, 12 minutes.  For best effect, line the steamer cover with a cloth so that condensate does not ruin the bao.


Verdict : Oh, so soft and good! I wished I had made more. 

Tuesday, September 9, 2014

Ramen style soft boiled egg


Some part soft, some part bouncy.

No ramen is complete without the egg

Ramen is not complete without its soft boiled egg, regardless of all other accompanying ingredient. It is a challenge to make because the perfect egg is supposed to have a slightly runny yolk with a bouncy white. The temperature of eggs, heat capacity of the boiling medium are factors which are difficult to control to yield the perfect hanjuku tamago.

The Straits Times lifestyle section recently ran a feature on the Hanjuku Tamago and I took it as a sign to try it for myself. It was a lot of fanfare just for 2 eggs that day – I have hurt my dominant left hand and therefore had to delegate the delicate task to hubby. He did a better job than I would have done anytime – the peeled egg was perfect and without blemish.

6 minutes is perfect timing for a 45g egg, with an additional soak of 2 minutes  in a warm shoyu bath.  If a runny core is not your favorite, try 7-8 minutes for a slightly firmer core.

Ingredients :

2 eggs, cold
shoyu bath ( any braising liquid from your favorite recipe )
ice bath

Method :
Bring a pot of water ( sufficient to cover the eggs ) to a rolling boil.

Using a slotted spoon, transfer the cold eggs directly from the fridge to the boiling water.

Adjust the heat until the water just simmers for 6 minutes.

Transfer the egg to an ice bath, 3 minutes.
Gently peel off the shell.

Coat the egg in shoyu based braise liquid for 1 – 2 minutes.

Cool the egg before cutting it.

Enjoy!