Wednesday, April 28, 2010

Pan Cake II ( Yeast Batter)

I am one person who will try to avoid recipes that using baking powder for the leavening effect. And I was so glad that I came across this breakfast pan cake recipe which uses yeast instead of baking powder and soda powder. How I can I not give it a try??!
The only thing about preparing this pan cake batter is - time. As we all know, anything that uses yeast, we need to give it some times to take effect. However, this is not like making a loaf of bread that will take hours. The proving time is just 30 minutes. And after which, can start to cook the batter to yummy pan cake for the family.
Plain Flour 100g
Yeast 2g
Honey 25g
Milk 110g
Egg 1
Melted Butter 10g
1. Mix flour and yeast in a mixing bowl.
2. Milk and honey mixed in a cup and pour into the flour and yeast. Use a hand whisk, mix the ingredients to a semi dry batter, and add in the beaten egg.
3. Mix the batter to smooth, and pour in the melted butter.
4. Let the pan cake batter prove for 30 minutes in a warm place. Cover the batter with cling film.
5. Heat up none stick pan, and oil the pan before cooking the batter to make pan cakes.
6. Pour some batter to hot pan and cook for one minute or till the surface form bubbles, then flip the pan cake and cook the other side for another minutes. Continue this till all batter finish.
7. Serve the pan cakes with maple syrup and butter.

Tuesday, April 27, 2010

Natural Fermentation Rye Bread

Was craving for Rye bread, and I still have some balance of natural fermented yeast sitting in the fridge, so I thought I should create my own recipe for this rye bread using the natural yeast. It didn't let me down! When the bread was baked and out on the cooling rack, I could hear the cracking sound of the loaf. The smell was incredible. So glad I tried it out.

Monday, April 26, 2010


A friend made chawanmushi couple days ago. And I got pretty inspired..... Made this for dinner couple hours ago. I added fishcake, fresh mushroom, carrot and broccoli. I don't really have the recipe for it. Just use the usual steaming egg method and made them into chawanmushi. A little change which I made was, I used dashi stock to replace water to make it chawanmushi!

Saturday, April 24, 2010

Dong Gua Zhong (Winter Melon Pot)

Hubby requested for a Dong Gua Zhong few days ago. So I prepared one for today's dinner. Something that we can add in any ingredients to the melon and enjoy the soup straight from it. With our hot weather here, drinking the hot soup from the melon is pretty suffering. We were all 'drenched' during our dinner. How I wish it was raining..... However, we enjoyed the soup very much,despite the heat. :)
I cooked some chicken stock to fill in the melon pot, and added fish maw, sea cucumbers, mushrooms and scallops to the melon pot. Simple yet very filling! Double boiled the melon for two hours and it's done! Though this is not the restaurant standard or the traditional way of doing this melon pot, but who cares??!

Friday, April 23, 2010

Koro Koro Raisin Buns

Pack some for an old friend

Before and after proving.

For the same recipe of crispy buttery buns, I added rum raisins to the buns for a variation. I soaked the raisins in rum and brandy with few slices of fresh lemon over night. Just mix the raisins to the dough after it's been well kneaded, and before it's first proving. The rest are just as the buttery buns. Another bread that my son enjoys to the last bit!

Wednesday, April 21, 2010

Rye Bread

All these while, the impression I have for rye bread is always heavy, not so soft and dense. But this particular recipe tells me a different story!

The loaf is soft, smooth and with nutty taste. In the recipe called for coarse milled rye flour, which I couldn't get one, so I go for the fine grain. It's not much different from a soft White bread besides it's colour. The feeling of the sponge is so smooth, just like touching on cotton wool. No kidding! I absolutely love this healthy loaf. And it's that easy handle, friendly dough too!
I baked the loaf at night, and it stays soft till the next morning.
Bread Flour 160g
Coarse Grain Rye Flour 40g
Warm Water 130g
Yeast 4g
Salt 4g
Sugar 14g
Shortening 10g ( I used butter)
1. Mix everything in a stand mixer till rough and sticky dough is formed.
2. Oil your hands with a little butter to knead the dough on work top. This will prevent dough get sticky to your hands. Give it a good knead till the dough smooth and springy. It'll takes about 10 minutes.
3. Shape the dough into ball shape and let in prove for one hour or till double the volume. Cover the dough during proving.
4. Bring proven dough to work top and give it a gentle kneading. Cover the dough again to let it rest for 10 minutes.
5. Roll the rested dough into rectangular, then roll up like a Swiss roll and put it in a bread tin to have the last rise. Leave the dough in a warm place with a tray of hot water to keep the moisture of the dough. ( I kept the dough in my oven with a tray of hot water) for 1 hour till the dough rise up to 70% high of the tin.
6. Bake the dough in pre heat oven at 200'c for 20 minutes. Cool loaf without the tin on wire rack.

Sweet Heart Boiled Egg

In Cantonese, they call boiled eggs that have runny yolk 'Tong Sum' - Candied heart. My family love runny yolks for breakfast eggs. It's smooth and easy to go with bread or toast. I like it with baked bean. It's so pretty if the yolk is in that beautiful orange colour. Just like the golden sun!
Any no. of Large fresh eggs (in room temperature)
Salt 2 tsp
1. Boil a pot of water enough to cover the number of eggs you wanna boil.
2. When the water comes up to boiling point,add in salt and put the egg/s in and let it boil for 5 and a half minutes on medium flame.
3. Scoop the eggs out and soak into cool water. Peel the eggs and serve with baked bean, stir fried mushroom...!
* Never use cold eggs from the fridge, you will not be able to achieve the right consistency of this 'Candied heart' .

Tuesday, April 20, 2010

Crispy Sweet Buttery Buns

I have been using natural fermentation method to make bread for past one week. This buns are made of another type of natural yeast (the one in green box)from Japan. However, it took a little longer to rise during the making process. But I never mind about it, as I always can leave the dough to rise over night in the fridge, and we can have freshly baked hot buns for breakfast.
This a basic bun recipe from one of my Japanese recipe books. It's named ' Koro koro pan' . Means crispy crusty bun. Instead of making it plain, I've made it into a sweet and buttery version. And the crispy skin is still there! My son had 3 at one go. Each bite is crispy and full of flavour! But I'm afraid we all might get bad throat after this irresistible bites!!
Ingredients for basic crispy rolls (make 6):
Bread Flour 150g
Yeast 3g ( I used my natural yeast)
Warm Water 75g
Salt 2g
Sugar 15g
Unsalted Butter 15g
Egg 15g
1. Mix everything to form a rough dough. Bring to work top and knead by hands till smooth and springy.
2. Cover the dough and let it rise till 2.5 the size. Punch out the air and divide them into 45g each and let them rest for 8 minutes. (cover the dough).
3. Roll each dough to a firm round/ ball shape, place them a baking sheet that lined and oiled with butter. Put the shaped dough in a warm place and let it prove for about 30 minutes till they become two times the size.
4. When the dough are well risen, dust the top with some flour to give it a snowy look, and bake them in pre heat oven for 12 minutes at 210'c. Cool the baked rolls on wire rack and serve!
* For other variations, simply wrap or top with the ingredients to the dough and decorate them the way you like.
*For this buttery version, I wrapped in cubes of butter and slit the top then sprinkle on some brown sugar, plus extra topping of butter.

Monday, April 19, 2010

Kaya Layered Bun

This is suppose to be a strawberry jam bun. But I thought since I've made my own Kaya (coconut jam) I might as well make the buns using my kaya than the jam! The buns turned out very well, however, the taste of the kaya is not quite enough. I guess such bun shaping is not very suitable to hold kaya filling, compared to strawberry jam. The taste of Kaya is pretty mild to make it into such open bun, instead strawberry jam is a lot sharper to have a more distinctive taste to make this particular bun. So my next kaya bun shall go back the the normal round bun which can hold more kaya inside.

Sunday, April 18, 2010

Homemade Kaya

There are many families out there make their own kaya. Homemade ones are just not the same. Those bought from supermarkets ,to me, are just like starch mixed with sugar and just drops of green or brown colouring. Nothing beats homemade.....
My kaya recipe is from my old Kampung neighbour's. She is a fantastic homemaker, who makes all sorts of great and tasty local dishes. She was kind enough to share with me her recipes. This kaya is one of them, which never fails me. My son enjoys kaya so much that he'd eat at least 2 to 3 slices of bread in the morning. He calls it 'Coconut Jam' .
This kaya recipe is so simple and straight forward. It's all about the stirring part that most people will wanna think twice before making it. This old traditional way of making homemade kaya, must be extra careful when handling the ingredients. The key to get a smooth consistency is - DO NOT wet the ingredients. Meaning we have to wipe the pandan leaves dry before making the juice. The pot and bowls must be dry without a spot of water. I really do not know the scientific reason for that, but it seems to be the way for this old fashion kaya recipe somehow... Of course, next is the cooking part of the kaya. As many people know, it needs the double boil method to cook it. And there we start the stirring, stirring, stirring...... It'll take about an hour to an hour thirty minutes to cook it.
Coconut Milk 1 bowl
Sugar 1 bowl or slightly lesser.
Eggs 1 bowl
Pandan Juice from 30 leaves.

Basic Dough Making Steps

10. A nice soft simple white bread/ English bread is done!

9. Bread in the oven. I would cover the bread top with foil to prevent it from getting burnt.

8. The well risen dough in the tin should look like this. At least 80% high of the tin, if not higher.

7. Shape the dough and put in the bread tin for final proving. Again, must cover the dough.

6. After 15 minutes rest, dough would look like this.

5. I cover the dough with the mixing bowl inverted.

4. Let the air out of the dough, and portion it into 2, and shape them in balls. Let them have a rest for 15 minuted.

3. A beautiful well risen dough after an hour.

2. After a good 10 to 15 minutes of kneading by hands, the dough becomes smooth and springy. And it's ready to have the first rise for one hour. Must cover the dough to keep its moisture.

1. A wet and sticky dough just done my my standing Kitchenaid mixer.

Some questions been asked by some friends who tried to make their own bread by hands. And here I am posting some pictures for the steps of the progression of making a simple bread dough. Hope my friends they are able to get a clearer picture as to what they suppose to see during the bread making process. However, it's most welcome to post their comments here too. Happy baking!!

4.5% Milk

In Japan, they have many different types of milk that have zero fat to as high as 4.5% fat (there are higher% than 4.5%). And the best thing is, you can find them high in fat with all 100% fresh milk. Likewise for the none fat milk. They do have some high fat milk which was added with dairy cream to achieve the high fat content, yet they will state the fact on the milk packets. I simply love the high fat milk not because I want to put on weight, but the texture and taste is just so good!

Friday, April 16, 2010

Japanese Agar-agar Stick ( Kanten)

This agar-agar stick is made of natural seaweed. Called Kanten in Japanese. It's very clean, unlike those we usually get supermarkets, which we do get some small particles and really need to wash them well before cooking.

Mango Pudding

I like to have it with evaporated milk.

One of my favourite fruit dessert is Mango Pudding. I have never made one, and I thought it'd be good if I could make my own Mango Pudding. I have about four different recipes from all the recipe books I have. So decided to choose this particular one, as it seems to be the easiest to make.
I find the mango taste is OK, but I still find it lack of some tangy taste. May be I'd add more lemon juice to it. Overall, it's a nice and cool dessert to enjoy with family and friends. Personally, I like to have it with evaporated milk. But not my hubby.
Mashed Mango 250g
Lemon Juice 1/2 tbp
Double cream 50ml
Milk 100ml
Sugar 60g
Water 200ml
1. Mix lemon juice with mashed mango in a bowl. Stir in cream followed by milk.
2. In a pot, bring water to boil and add in the agar-agar stick and cook till melted, then add in sugar.
3. When sugar dissolved pour in the mango mix and let it boil for 2 minutes.
4. Off the heat and scoop mango pudding to 6 dessert bowls/cups. Let it cool completely the keep in the fridge to chill them.
5. Top some cubed mango and mint leaves for decoration.

Wednesday, April 14, 2010

Japanese 47% Fat Double Cream

This is the perfect cream for my cake frosting. It gives the body and volume , as well as the taste is simply fantastic!

Tuesday, April 13, 2010

White Bread Made of Natural Yeast

A bread that I have been wanting to make since I've got my Natural Leaven from cuoca. As I know, bread made of natural yeast will always taste different from the normal bakers yeast. Natural yeast gives the woody aroma which the normal bakers yeast will never be able achieve. Besides the taste, it's better to have something natural. As for the texture, it's not much difference from the normal white loaves. Yes, it took me some times to make one simple loaf, but I will never say no nor feel reluctant to do it. Passion!!
I started doing the fermentation 3 days before I could make the dough. I anxiously waiting to see the bubble in the jar to form, then another anxious moment to wait for the dough to rise (took 4 hours for the first rise). How interesting! Just like seeing my baby grow everyday. But I wonder how many people would be keen to do such long waiting job, just for a loaf of white bread.

Natural Leaven ( Natural Bread Yeast)

Bought this natural yeast some times back and it's such a great stuff to make your loaf a aromatic one. Though ti may take more time and efforts to make just one simple white loaf, but the result you get it's worth while. The taste of the bread is just different. With that woody and crispy crust of the loaf.... Awww...


Related Posts with Thumbnails