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Sunday, September 25, 2016

Dousha buns

Addictive dousha with buns

After cooking a pot of very delicious mung bean paste (dousha), I almost made a meal out of it! It reminds me of Proust’s lost flavor, in this case mung bean rather than madeleine.

I chose this bun recipe because the soft, fluffy bun pairs perfectly with the sweet, savory paste with umami flavor.

To keep it soft with a tender crumb, lightly cover the warm buns with muslin so that it does not loose too much moisture through its steam. Alternatively, do the shortcut and glaze with melted butter so a soft crumb.

Makes 12 big buns.

Ingredients :

Water roux :
30g bread flour
150g cold water

Bread dough dry ingredients:
370g bread flour
30g whole wheat  flour
70g sugar
30g milk powder
1 tbsp instant yeast / 11g
1/8  tsp fine salt

Bread dough wet ingredients:
1 egg, about 40g ( whole weight )
160g cold water
70g cold butter, cubed

Filling :
Dousha paste, 12 portions ( 1 ice cream scope each )

Method :
Prepare water roux. Mix bread flour and water. Cook until it reaches 65C, stirring continuously. The roux should congeal and form lines with the whisk. Cool, covered.

Now prepare the dough. Combine all the dry dough ingredients in the mixing bowl.

Combine the cooled roux, egg, water.

In the bread machine, add to the dry ingredients the wet component and butter. Set the machine to dough mode, 1.5 hr or until dough doubles.

If you are making by hand, knead combined ingredients to form a dough until it is smooth and elastic, about 15 minutes. Transfer to an oiled bowl and let it ferment, covered.

Transfer the dough to a floured worktop. Knead lightly.

Make out 12 portions. Roll into little buns.  Rest the buns for 10 minutes.

Flatten and encased the dousha with the prepared dough.

Mist spray the buns, leave to ferment for another 10 minutes.

Just before baking, mist spray one more time.

Bake in a preheated oven at 210C for 12 minutes.

Glace with melted butter for a softer crumb.

Friday, September 23, 2016

Teochew style dousha

Dousha means “bean paste” in Mandarin. Teochew and Hokkien folks call it “Dausha” and is the term most used to refer to this product in the market place.

This recipe is for those who love onions in everything and anything. Mum was Teochew and this was something she could make very well.  

Decades later, I still yearn for the tasty umami tasting paste that is good for eating with everything. Except for households that still make it, I have yet to see it available commercially.

Makes slightly more than 2 cups.

Ingredients :

2 cups dried mung mean, soaked for at least 2 hrs and drained
¼ cup oil ( from frying shallots )
¼ cup fine sugar
1 tsp salt
1 Tbsp fried shallots

Method :
Steam the beans , on a muslin, over high heat for at least 30 minutes.

Beans are ready when each bean can be crushed between 2 fingers.

Transfer steamed beans to a worktop. Use a rolling pin and crush the beans, a small batch each time.

Warm up the shallot oil. Pour over sugar and salt. Mix.

Combine beans, oil, sugar, salt, shallot.

There you have it - your very own dousha!

To test if the consistency is right, pinch some of the mixed dousha. If  it holds together and does not crumble or break apart, it is ready for use.

Tuesday, September 20, 2016

Old school bread

For the last couple of days, I was craving for bread that is not too strong so that I can eat it with my kaya.

I seldom use plain flour for breads. Plain flour lacks the protein that is essential for gluten formation, which gives it lift. But this recipe fits the bill for the type of bread that I am craving for.

The butter used here is a special hand churned fermented butter from Pepe Saya instead of margarine so the taste is richer with floral overtones.

I am especially pleased with the bread’s dark dome, which reminds me of planks of old-fashioned breads baked in HDB bakeries in the days of old. The dome will have to be shaved off, the perfect ritual for any kaya laced bread.

Credits kwgls with adaptations.

Makes a large loaf

Ingredients :

550g plain flour + 30g wholemeal flour + 40g milk powder + 11g instant yeast

85g organic, fermented butter

340g boiled water (room temperature) + 40g honey + 6g sea salt

Grease and dust a Pullman box.
In a bread machine, add butter to the dry ingredients. Mix for 5 minutes.
Add liquids. Knead for 15 minutes.
Transfer the dough from the machine to a lightly flour worktop.
Roll the dough into a log.
Transfer the log to the Pullman, seam side facing down.
Let rise for another 30mins.
Mist spray the dough while oven is preheated to 220C.
Bake in a preheated oven at 220 C for 20 mins.
Reduce the temperature to 210 C and bake for another 35 minutes.
Bread is ready when the surface is tan.
Cool the bread on a rack.

Thursday, September 1, 2016

Japanese style chestnut cake ( Mont Blanc Gateau )

After some futile effort to make my own chestnut cream, I decided not to reinvent the wheel and settled for some French puree de marrons. Afterall, the tiny cake is so much work in itself without its chestnut cream. I did not have the mont blanc piping tip and made do with a cut tip of a piping bag. It doesn’t look too bad with the icing sugar so the fancy tip is no longer on my to-buy list.

This cake is more Japanese than French. The later uses a pate sucre which hopefully will be my next experiment.

Makes 10 little cakes

Ingredients :

Hardware :
Baking pan, lined
10 foil cup holders
Cookie cutter

Sponge base :
Combine these A : 25 g caster sugar + 60g cake flour + 1/4 t baking powder
Combine these B :1 T cream of coconut + 3 egg yolks + 1g  salt + 50g corn oil + 20g milk

Meringue :
Whisk to soft peaks :
3 egg whites + 40g sugar + 1/2 tsp cream of tartar

Glace :
2 Tbsp caster sugar + 2 Tbsp hot water + 2 Tbsp rum

Topping :
10 Ready to eat candied chestnut
40g plain whipped cream
200g French chestnut paste mixed with 40g whipped cream until smooth

Method :
( Sponge cake )
To make the cake, whisk A and B until pale and light. Reserve.
Prepare meringue. Whisk until soft peaks.
Fold the meringue into the yolk base, in 3 batches.
Transfer the batter to prepared tray.
Bake in a preheated oven at 180C for 18 mins.
Leave to cool.

( Shaping / Assembly )
Cut out 10 sponge cake rounds.
Transfer to 10 cupcake holders.
Lightly glace the sponge cakes.

( Decoration )
Arrange candied chestnut on each sponge cake.
Pipe a mound of whipped  cream.
Pipe chestnut cream around the cake all the way to the top of the cake.
To serve, dust with icing sugar.

Mostly adapted from