Tuesday, November 25, 2014

Wu Pao-Chun Champion Toast 吴宝春金牌土司



After seeing all the excitement and the wonderful reviews among my blogger friends who have baked this popular bread recipe that originally comes from Master Wu Pao-Chun, his Champion Toast Bread, now i'm finally trying it. I cant agree more that this is indeed a very good white bread recipe, the soft type of bread that many of us will like. I do not know how long will it keep soft , on the second day it is still as good and on the third day i have to keep in the fridge as i have to be away from home. The best thing about baking this bread is of course you dont need any bread starters that needs extra time to make it and yet it yields a very tender loaf of bread, that's brilliant.

The crust turned out to be lighter than usual which i realised i hv baked in the lowest rack of the oven.
Guess that's the reason why.



I cant remember where exactly did i first come across this bread recipe but here i am referring to ccm's blog for the original recipe , you can proportion it out if you want to bake a bigger or smaller loaf or rolls. If you like this kind of white bread, this would be ideal for a everyday bread. Thanks to everyone who have shared this recipe.


Here is the original full recipe taken from ccm2poco.blogspot.com 

hi protein flour 1000gm
sugar 80gm
salt 18gm
butter 50gm
instant yeast 10gm
milk 230gm

my scaled down recipe baked in a pullman tin 20cmx 10cm x10 cm
hi protein flour 330gm
sugar 2 tbsps
salt 2 tsps
butter 15gm
water 148gm
yeast 3gm
milk 75gm

Direction
Using a fork, mix flour, sugar, salt and instant yeast in the bowl of an electric mixer. Attach dough hook and gradually add in milk and water. Beat till it becomes a rough dough. Add in the butter and continue to beat for about 15mins till the dough is smooth. ( mine on speed 2 KA mixer )

Remove the dough and shape into ball . Let it proof in a large bowl, covered with kitchen towel or cling wrap and let proof till its double its size. Once it has doubled its size, remove the dough from the bowl onto a lightly floured surface and lightly knead the dough. Shape into a ball and let it rest for 10 mins.

Using a roller pin, flatten the dough and roll out to a rectangle with its shorter length almost matching the length of the pullman tin but shorter ( as it needs space to expand further ). Roll it up and let it proof in the pullman tin till it fills up almost 90% of the tin, about 50 mins. Bake in a preheated oven at 170C for about 25-30mins. ( I baked mine at 190c for 30mins )

I am linking this post to Best Recipe for Everyone November 2014 Event Theme : Fresh form Oven - My Bread Story hosted by Fion of XuanHom's Mom Kitchen Diary

Thursday, November 20, 2014

Jam Doughnut Muffins




Taste like doughnuts, shape like muffins?

okay, be it a half doughnut or half muffin , i find this recipe from Nigella Lawson is incredibly good. Each doughnut muffin here is filled with some jam and once the baking it's done while it's still warm, roll them over some melted butter and some sugar. Delicious! There is no need to take your piping bag and tip out to pipe in the jam on the cooked muffin, here we fill  the muffin case with some batter, follow by the jam and again top with more batter and bake .


I have baked kind of similar muffins couple of months back, Cinnamon Sugar Doughnut Muffins , a different recipe. I would think this Nigella's doughnut muffins are fluffier and tender in texture compared to the those cinnamon sugar muffins. Yes, they are quite like doughnuts but so much easier to make !

As i was typing this,post,  i just received a message from Joyce reminding of today's post. Gosh! I thought it's tomorrow! Sorry if some of you have followed the date written on the side bar of the blog. My mistake, sorry! So here it is, my bake along post with Joyce and Zoe!




Recipe ( from How to be a Domestic Goddess )
made about 20 mini muffin
1/2 cup milk
scant 7 tbsp corn/ vegetable oil, plus more for greasing ( i used 5 )
1 large egg
1/2 tsp vanilla extract ( omitted )
11/3 cups/ 160gm  self raising flour
12tsps strawberry jam
1/3 cup superfine sugar
scant 1/2 cup unsalted butter ( i reduced to 50gm)
1/2 cup sugar

Directions

Preheat oven to 375F/190C.

With a fork, beat together milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar
until just combined ( can use hand whisk) .  The lumps dont matter and if you overbeat the muffins will be tough. Spoon th emixture into eacah muffin cup so that it's just under a third full. Then with a teaspoon add a dollop of strawberry jam, then top with more muffin mix so that the cases are just about full.

Put them in the preheated oven and bake for about 20 mins or until the tops feel springy and have puffed up into little toadstools. ( I baked mine for 16 mins )Meanwhile, melt the butter slowly in a thick bottomed pan and lay tge remaining sugar out in a wide shallow bowl or plate. As soon as the muffins are ready, remove the from the pan, dip them in the butter and roll them in the sugar. Eat warm.




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Thursday, November 6, 2014

Chocolate Macarons


My decent macarons. Of course i would love to make something of lovely pink or purple..hmm..next time, i just stick with doing something simple first. I do not have much experience baking macarons, this is my second time doing it and even the first time i did was not entirely on full hands, here.



I followed the recipe very closely from Joy of Baking, only scaled down the recipe and watched the video as well. I must say that watching the video helps a lot especially the folding part and the beating of the meringue. But of course if you are an expert in making macarons, you dont hv to watch the video, you can even do it with one eye closed...hehe..

There were however 2 things that i did not follow thru the recipe . First is the duration of resting and drying the macarons. I have rested my macarons for about 1.5hrs  before baking them. I was still unsure whether should i waited a little more, they were still a little tacky. Secondly was the baking time. I have baked mine for almost 25mins as i find that they were still not properly baked yet at 15mins. I am glad, phew! that it turned out more than fine for me and surely there are still lots of room for improvement.  There are plenty videos to watch and troubleshooting tips on making macarons all over the internet, so do watch if you are still a newbie like me making macarons.


Recipefrom Joy Of Baking )
Ingredients
Macaron Shell
50gms ground almonds
85gm icing sugar
8gms cocoa powder
50gm aged egg whites, at room temperature
1/8 tsp cream of tartar
17gm castor sugar

Directions
Place the ground almonds, icing sugar and cocoa powder in the food processor and process till they are mixed together, about 30 secs. ( since the quantity i was using was rather little, i had used a mill to process it in 2 batches ). Then sift the mixture to remove any lumps.

In the bowl of an electric mixer fitted with a whisk attachment (or hand mixer)beat egg whites and cream of tartaron medium speed until foamy. Gradually add the sugar and continue to beat on medium high speed until the meringue just hold stiff peaks( when you raise the whisk the meringue stands straight up, no drooping). Then in 3 additions, sift the ground almond mixture into the meringue.When folding, cut through the meringue and then fold up and over, making sure to scrape the sides and bottom of the bowl. Once the almond mixture is completely folded into the meringue , it is time to pipe the macarons.

Line baking sheets with parchment paper and fill a pastry bag, fitted with a 1cm plain tip and pipe about 4cm rounds onto the parchment paper. Gently tap the baking sheet on the counter to break any air bubbles and let macarons sit at room temperature for about 30-60mins ( depending on the temperature and humidity of kitchen ) or until the tops of macarons are no longer tacky when lightly touched.

Preheat oven to 160C and bake the cookies about 14-16 minutes, rotating front to back halfway thru baking. They are done when they just barely separate from the parchment paper. ( i hv baked mine for about 25 mins in total and had reduced the temp slightly after 15mins ) Remove from oven and let macarons cool completely on the baking sheet placed on a wire rack. To assemble the macarons, take 2 cookies and sandwich them with chocolate ganache. It is better to let the macarons sit for a day or 2 in the refrigerator.

Chocolate Ganache
60gms bittersweet or semisweet chocolate, cut into pieces
60ml whipping cream
3gm butter

Place the chocolate pieces in a heatproof bowl. Heat the cream and butter in a small saucepan until just boiling and pour over the chocolate pieces.Allow to stand for a few minutes.Stir gently until smooth. Let sit at room temperature until thickened and of piping consistency. Can make ahead.




So here i am posting French macarons together with Joyce and Zoe, our bake along theme and the linky will be opened up till Nov16, 2014.  Macarons, any flavour. Happy baking!


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