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Cheese Rolls With Tangzhong Starter

Tuesday, October 30, 2007
Ingredients AIngredients BIngredients C
  • 195 g Bread flour
  • 102 g Cake flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 45 g Butter or margarine
  • Some Gouda cheese shreds
  • Dried parsley and paprika powder
  1. Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
  2. Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.

  3. Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.

  4. After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsley and paprika powder.
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Crusty Country French Bread(and my "brick-oven")

Friday, October 26, 2007

Inspiration: Dan Lepard (the handmade loaf), and Baker's Manual

Sourdough breads take advantage of the unique tangy flavors produced by “wild” yeast and bacteria. Once you get to understand your own sourdough starter, the results would just get better and better....hmmm...that chewy, tangy, crusty....sourdough bread.

  • 1 cup Sourdough starter
  • 300 g German #550 flour
  • 500 g German #405 flour+extra flour for kneading
  • 400 ml Lukewarm water
  • 18 g Salt
  1. Put the starter, bread flour, half of AP flour, and one cup of water into a large bowl of mixer attached with dough hook. Mix well and let proof 2 hours at room temperature in a covered plastic container. Then transfer it into the refrigerator to ferment overnight.
  2. Next morning you take the dough out and return it to the mixer. Add in salt, remaining water and flour, one fourth at a time, until you have a smooth dough ball. Put the dough in a large bowl covered tightly with plastic wrap and a damp cloth to follow. Let rise in a warm place for 3 hours until doubled in volume.
  3. Scrape the dough onto a lightly floured work surface. Divide the dough into three or four pieces. Shape each into a ball and let the dough rest, covered with plastic wrap, for 30 minutes. Form each of dough ball into an oval and place them on the prepared tray lined with a linen cloth or baking paper dusted with flour. Sprinkle the loaves with flour and cover them loosely with plastic wrap or a kitchen towel. Let rise for 45-60 minutes.
  4. Place a small pan for water on the bottom shelf of the oven and preheat the oven with baking stone. (I placed a layer of bricks at the bottom of my old oven. It works very well. If you need bake more bread, just place one more layer of bricks on a baking tray. ) to 220C/425F. Make a couple of slashes on the top of each dough. Five minutes before baking, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the bread. Place the dough on a baking tray, brush with some water and bake for about 35-40 minutes on the middle shelf of the hot oven until golden brown, about 25 minutes. Remove the rolls from the oven and cool on a rack for at least 2 hours before slicing.

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Tangzhong Starter - Water Roux Starter via Starch Gelatinization

Friday, October 19, 2007

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

  • 50 g Bread flour
  • 250 ml Water
  1. In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
  2. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.

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Pumpkin Pie

Sunday, October 14, 2007

Autumn. Some call it Fall. It is the one that many people enjoy very much. Pavements covered with brightly-coloured fall leaves, varieties of nuts, chill in the air, Halloween, seasonal moodiness, and the days get shorter....Still nothing express AUTUMN better and more than a piece of delicious spiced pumpkin pie in the afternoon.

  1. Sift the flour, salt and sugar into a bowl. Add the butter. Rub into the flour with a fork until the mixture resembles fine crumbs. Add in ice water to the flour mixture and gently mixing dough after each addition until dough forms a ball. Wrap the ball of dough with greaseproof wrapper and chill it for 30 minutes.
  2. Take out the dough and place it between 2 baking paper and roll out to a circle about 3mm thick. Place it onto a 9-inch heart-shaped baking tin, draping it gently. With the fingertips, ease the dough into the tin, gently pressing it smoothly over the bottom without stretching it. Trim the excess.
  3. Prick the bottom of the pastry case all over with a fork. Return to the fridge for anther 30 minutes. Preheat the oven to 180C/350F.

  4. Lay a baking paper or tin foil on the pastry case and put enough dried beans to cover the bottom thickly. Bake the case in a preheated oven 180/350F for 18 minutes, remove the paper or foil and beans. Prick the bottom again with a fork. Return to the oven and bake for 10-15 minutes. (Bake custard and cream filling can make pastry soggy, so the cases for these tarts are often given an initial baking before the filling is added. Such prebaking is referred to as baking blind. The purpose of using weights is to prevent the bottom of the pastry case from rising too much and becoming distorted, thus keeping its neat shape.)
  5. Mix all the ingredients, except nuts, for the filling until all well-combined and pour into pie crust. Then sprinkle the top with pine nuts. Bake in a preheated 180C/350F oven for 45 minutes.

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Braised Beef Brisket With Carrots

Sunday, October 07, 2007

Briskets is the cut from breast section, under the first five ribs. Although many other animals have briskets, the term here is to describe beef.

  • 750 g Beef brisket
  • 2-3 Carrots
  • 2 tbsp Cooking oil
  • 4-5 Ginger slices
  • 1 stalk Scallion
  • 2 clove Garlic, sliced
  • 1/2 tbsp Sweetened flour paste
  • 2-3 tbsp Sambel ulek
  • 2 tbsp Jiafan rice wine
  • 1 Star anise
  • 6 Szechuan peppercorns
  • 2 tbsp Dark soya sauce
  • 2 tbsp Maggie sauce
  • 1 tbsp Caster sugar
  • 3-4 cup Water
  • Salt & chicken bouillon
  1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively, plunge brisket into a pot filled with boiled water and let stand for 15 minutes.
  2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, sambel ulek rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir till all ingredients blended. Turn off the heat.
  3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.

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Soya Milk Prepared With Soya-milk Maker

Wednesday, October 03, 2007

Soya milk is full of proteins, Vitamin-B and isoflavones. I am talking about REAL SOYA MILK, not those diluted one, or the soya beverages, which probably contain much of sugar. In supermarkets we can easily buy them in powder form, and they are no exception sweet. Street vendors sell just watery soyamilk. Therefore, homemade soya milk starts to gain its popularity.

  • 55-60 g Soya beans
  • 700 ml Warm water (70C/158F)
  • 1量杯/55-60克 黄豆
  • 700毫升 温水 (70C/158F)
  1. Measure dry soybeans with the included measuring cup, about 55-60 grams. (I use JYDZ-15B soya-maker) Rinse the measured soybeans 2-3 times until water is clear. Discard the damaged beans and cover them with 3-4 times of water. Soak 8-10 hours at room temperature. After soaking, wash soybeans thoroughly with fresh water. Rub the skins off for a more smooth drink.

  2. Place the soaked soya beans into the cup, and fill with warm water between the water level marks. It is quicker to make soya milk with warm water. Attach the filter to machine head and position machine head onto the cup. Connect power and press the SOYABEAN button to start. The whole process takes 8-10 minutes. Multiple audio beeps with a flashing light indicate the soya milk is ready. It may be consumed immediately. Filter through a colander to yield drink with a less grainy and creamier texture. Enjoy the fresh made soya milk with self-made yau-char-kwai.

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