vita, victus et eo2.... (sequel of qistcupcakes.blogspot.com)
Baking, traveling and life experience...
Tuesday 23 July 2013
temporary closure of this blog
Monday 8 July 2013
Japanese Style Bread with raisin and cheese
Ingredients of Tangzhong 50gm/ 1/3 cup bread flour
250ml/ 1cup water (could be replaced by
milk, or 50/50 water and milk)
Ingredients of bread:
- 350gm/ 2½ cups bread flour
- 55gm/3tbsp+2tsp caster sugar
- 5gm/1tsp salt
- 56gm egg (equals to 1 large egg)
- 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
- 125ml/ ½cup milk
120gm tangzhong (use half of the
tangzhong you make from above)
5 to 6gm/2 tsp instant yeast
30gm/3tbsp butter (cut into small
pieces, softened at room temperature)
Fillings:
Raisin
cheese, to taste
Method of making tangzhong:
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
- Method of making bread:
- Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead.
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.
- Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
- Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom. Flatten the dough with your rolling pin. Then roll once again. The seals face down.
- Arrange the rolled-up dough in a greased or non-stick loaf tin . Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
- Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled. (Adapted from Christine's Recipe)
It's pumpkin day...and It'sPumpkin Cheese Cake..
Spiced Pumpkin Cheesecake
Ingredients
For the crust:
5 oz. graham crackers, broken into large pieces
3 tbsp. sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
6 tbsp. unsalted butter, melted
For the filling:
1 1/3 cups (10 1/3 oz.) sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. salt
1 (15 oz.) can pumpkin puree
3 (8 oz.) packages cream cheese, at room temperature
1 tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
5 large eggs, at room temperature
1 cup heavy cream
For the candied pecans:
½ cup pecan halves, coarsely chopped (i use walnut)
1 tbsp. unsalted butter
2 tbsp. sugar
5 oz. graham crackers, broken into large pieces
3 tbsp. sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
6 tbsp. unsalted butter, melted
For the filling:
1 1/3 cups (10 1/3 oz.) sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. salt
1 (15 oz.) can pumpkin puree
3 (8 oz.) packages cream cheese, at room temperature
1 tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
5 large eggs, at room temperature
1 cup heavy cream
For the candied pecans:
½ cup pecan halves, coarsely chopped (i use walnut)
1 tbsp. unsalted butter
2 tbsp. sugar
Directions
Preheat the oven to 325˚ F and place an oven
rack in the lower-middle position. Wrap the outside of a 9-inch
springform pan tightly with two pieces of foil. Spray the inside of the
pan lightly with cooking spray. To make the crust, combine the graham
crackers, sugar, and spices in the bowl of a food processor. Pulse to
process until evenly and finely ground. Add the melted butter to the bowl
and pulse again until the crumbs are evenly moistened. Transfer the
crumbs to the prepared springform pan and press firmly into an even layer on
the bottom of the pan. (I like to use the bottom of a ramekin or
measuring cup to do this.) Bake until fragrant and browned at the edges,
about 15 minutes. Transfer to a wire rack and let cool 30 minutes.
Set the pan inside a larger roasting pan.
· Bring about 4 quarts of water to a boil;
maintain at a simmer. To make the filling, combine the sugar, spices and
salt in a small bowl; whisk to blend and set aside. Line a work surface
with a triple layer of towels. Spread the pumpkin on the towels and cover
with a second triple layer of towels. Press firmly until the towels are
saturated with excess liquid.
·
In the bowl of an electric mixer, beat the cream
cheese on medium-high speed until smooth and softened, about 1 minute.
Add about a third of the sugar-spice mixture to the bowl and beat at
medium-low speed until incorporated, about 1 minute. Scrape the sides of
the bowl as needed and repeat, adding the remaining sugar mixture in two
additions. Add the pumpkin puree, vanilla and lemon juice; beat at medium
speed until blended, about 45 seconds. Add 3 of the eggs and mix on
medium-low until incorporated; repeat with the remaining two eggs. Add
the heavy cream and beat at low speed until combined, about 45 seconds.
Use a rubber spatula to give the mixture a final stir by hand.
Pour the filling into the springform pan, over
the crust. Smooth the top. Pour enough simmering water into the
roasting pan to come halfway up the sides of the springform pan. Bake
until the cake is slightly wobbly when the pan is shaken and the center reads
150˚ F on an instant-read thermometer, about 90 minutes. Transfer the
roasting pan to a wire rack and cool until the water is just warm, about 45
minutes. Remove the springform pan from the water bath, discard the foil,
and run a paring knife around the edge of the pan to loosen the cake.
Cool until barely warm, about 3 hours. Wrap with plastic wrap and
refrigerate until chilled, at least 4 hours and up to 3 days.
To make the topping, set aside 10 pecan halves
and coarsely chop the rest. In a small fry pan over medium-high heat, melt the
butter. Add all of the pecans, sprinkle with the granulated sugar and cook,
stirring, until the sugar melts and the nuts are toasted and caramel coated.
Transfer the nut mixture to a plate and let cool completely, then store in an
airtight container.
To serve, remove the sides of the springform
pan. Slide a thin metal spatula between the crust and the bottom of the
pan to loosen. Transfer to a serving platter. Garnish with candied
pecans as desired. Let stand at room temperature 30 minutes before
slicing and serving. (Adapted from annies eat)
Sunday 9 June 2013
Tortilla Bread
A very healthy bread .... i freeze them for my stock ..... Prepare for enchiladas and nachos too! Ingredients
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
1/2 teaspoon salt
1/4 cup vegetable shortening or 1/4 cup vegetable oil ( i use olive oil )
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)
Directions:
Sift the flour, salt & baking powder into a large mixing bowl.
Into the dry ingredients cut in the shortening, or add oil if
you are using this option, & mix with your fingertips to combine.
Add the milk or water, working the liquid into the dough until a sticky ball forms.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
Lightly dust a counter or pastry board w/flour & roll out
each ball of dough into a circle or oval approximately 1/4" thick. If
you want nicely rounded tortillas, trim off any ragged edges &
discard. Don't roll the dough out more than once or the tortillas will
be tough.
Heat a dry griddle or heavy skillet over high heat for 5
minutes. Cook the tortillas 30 seconds on each side or until the dough
looks dry & slightly wrinkled & a few brown spots form on both
surfaces. Do not over cook or they will be hard. Butter and roll up and
wrap in damp tea towel to keep warm as you cook the other tortillas. By
spicygrits
A big dream comes from donuts!
have u ever heard or watch a story about a tiny girl who has a big dream?....once i watched this story with my kids ...then their English teacher asks them to understand and summarize the story...A tiny girl who has a big dream. i did not really remember the title of the story..but this story gives me an inspiration ......hahhahaa do i ? Last 2 weeks my daughter qistina told me that she wants to be a group leader in her class project .....but she is only 9 years old and in Year 4, all her classmates are 10 years old...because of her age and size, they did not trust her credibility....so she misses her chance. My daughter was born @ 2.2kg within 8months pregnancy..and her size at that time.... was only as big as a 2 kg Nescafe bottle ..hahhaaa. when she was 2 years old while watching naruto, she told her granny " eventhough naruto is small but he is great"! ....hahaha...but today she is still 'small' compared with her friends size....
Saturday 1 June 2013
Beef lasagna
Ingredient
500 g mince beef
2 cloves garlic, sliced thinly
2 onions, chopped
1 cm ginger (crushed)
1 tbsp blended chili
2 bay leaf
1 tsp black pepper
1 can plum tomato (i just blend the fresh tomato)
1 tbsp curry powder
1 can button mushroom..slice(i don't have any stock..so i skip it heehe)
Lasagna sheet and Sugar , salt(i use spaghetti ..)
White sauce40g butter
2 Tbsp plain flour
310ml milk
grated Parmesan cheese
White sauce: Melt butter in medium saucepan; add flour, stir over, until bubbling and grainy. Remove pan from heat, gradually stir in milk; stir over heat until mixture boils and thickens. Remove pan from heat; stir in cheese.
METHOD
Heat oil in large saucepan or casserole dish; cook onions and garlic until translucent. Add beef and cook until brown.
Add tomato and all the ingredient...lastly add some seasoning; bring to a boil. cook abt 30 minutes.
In a 35cm x 25cm oven dish, alternately layer the meat sauce and pasta for 2 layers each. Then add half of the white sauce. Repeat the 2 layers of meat sauce and pasta finishing with pasta.
Top the pasta layer with the remaining white sauce and cheese.
Friday 31 May 2013
Steamed Rice Cake
1 cup rice
2 cup rice flour
1 cup white sugar
1 1/4 cup water
1 tsp yeast
1 sachet eno
How to do?
1. Blend rice and water
2. Add in sugar, rice flour and yeast. Continue blend until mix well
3. Pour in airtight tupperware. Keep for 4 hours...
4. After 4 hours...add in eno and stir slowly.
5. Add in colour and keep for 5 minute.
6. Pour batter into cups mould till 90% full
7. Steam over rapidly boiling water for about 15 minutes.
8. Remove from mould and cool it on a wire rack.
Remarks:
Nice to eat with grated coconut /brown sugar
(Adapted from Watie, Penang)
Subscribe to:
Posts (Atom)