Thursday, 23 March 2017

Chestnut bread

I love chestnut but since now I don't get to eat those from Shanghai, I will have to make do with packet ones.  

I bought 4 packets of chestnut during a charity fair and I am refraining myself from eating all up so I turned it into a bake to share. 

Saw this really interesting recipe decided to give it a try.



Findings: The dough is not that easy to handle as it is wet.  Thus using a dough scrapper works better than using hand.

Texture wise it is soft and I like it with the toppings.  

If you can, try to get candied chestnut, I think it will taste much better than these packet chestnut that I bought.

Definitely worth to try again.

What you need:

56g egg
50ml fresh milk
50ml water
100g yeast starter
5g salt

40g castor sugar
30g rice bran oil
250g bread flour

1 packet cooked chestnut

Topping

17g peanut butter
25g unsalted butter
1 tbsp honey
80g castor sugar
25g egg
120g plain flour
½ tsp salt

Method:

Combine egg, fresh milk, water, salt and yeast starter.  Mix until yeast dissolved.

Stir in oil.

Add in bread flour and mix until it forms a rough dough. 

Cover and let it proof overnight at a cool temperature.  It should double in size.

Flour a work area and turn the dough out.  

Sprinkle with a little flour over the dough and gently press down to release air.  

Flatten the dough and shape into a ball.

Roll into a rectangle and spread the chestnuts along the length side.

Roll the dough up to form a log and seal the edge.  

Cut the log into 3 pcs.  

Arrange it in a greased bread tin, cut side facing up.  

Cover and let it proof until double in size (approx 2 hours)

Preheat oven to 180°C.

Spray water over the dough and sprinkle in the topping evenly.

Bake for 30 mins or until golden brown.

Cool on rack.


Topping

Method: 

Whisk peanut butter, butter, honey and sugar until pale.

Add in egg and continue to whisk until smooth.

Beat in the flour to form a crumb.

Remove and chill in fridge until needed.


Cheers!





Monday, 13 March 2017

Red Braised Pork Belly (红烧肉)

My family loves Roast Pork and braised pork but strangely they don't fancy pork belly in other cooking method.  Then again, while in Korea, I had witnessed my kiddos tucking in pork belly just cooking over a pan, dip in sauce and wrap in vegetable without any problem.  They will eating so wholeheartedly without without picking out the fats.  I wonder why.

Anyway, I was curious to see whether they will pick out the fats in this Red Braised Pork Belly (红烧肉).



What you need:

800g pork belly
3 slices ginger
1.5 tbsp rock sugar
3 star anise
6 cloves garlic
1 tbsp light soy sauce
1.5 tbsp dark soy sauce
2 tbsp Shaoxing Rice Wine
Water to top up to cover the pork belly

Method:

Cut the pork belly into thick pieces, about 1 inch long.

Heat the wok over medium high.  Add 1 teaspoon oil and sear each side of the pork belly until brown. Set aside.

Wash and reheat wok.  Add 2 tbsp of oil and sautee ginger until fragrant.

Add in garlic, star anise and continue to fry until fragrant.

Add in rock sugar and keep stirring until it dissolved and turned golden.

Mix in the pork belly.

Then add in water, light soy sauce, dark soy sauce and rice wine and bring just a boil.  (water should cover the pork belly).  Refill water if pork is still not soft.

Once the sauce is boiling, lower down heat and let it simmer for 1 hr or until pork belly is tender.

Turn up heat again and keep stirring until sauce starts to thicken.

When the pork belly turns red and shinny, turn off heat.

Serve with jasmine rice.


Saturday, 11 March 2017

Natural Yeast matcha black sesame loaf 自然酵母绿茶黑芝麻大面包

I saw a fellow FB friend, KK baking this Natural Yeast matcha black sesame loaf and it looks so tempting.   Since I have some black sesame paste left and some sourdough starter, this will be perfect to finish those off.



Findings: I am not sure the yeast or the temperature in the house.  It took me longer than 1 hour to get the dough to double in size.  

After folding in the sesame paste and rolling it up.  My dough had problem rolling into a rectangle again.  I should have rested the dough again but because the paste was spilling out, I panic (I might have been over zealous in spreading out more paste than necessary).  To avoid the sesame paste frin oozing out further, I quickly create the tension needed and shaping into just a elongated shape to fit into my bread tin.

I don't know where went wrong but I am definitely going to try again.

Then again, I am pretty happy how the swirl turned out.  Texture wise, it is also soft and fluffy.  

Thanks KK for your guidance and sharing this nice recipe.  
What you need:

200g refreshed natural yeast
250g bread flour
10g matcha powder
40g sugar
125g milk
4g salt
35g butter (to be added after smooth dough is formed).

Method:

In a mixing bowl, combine bread flour, matcha powder and milk.  Mix to form dough and let it rest for 15 mins.

Add in sugar and refreshed natural yeast and salt and knead until dough is soft and smooth.

Continue to knead until it passed window pane stage.

Remove from mixer and form into a ball.  Place into a bowl and let it proof to double in size.

Punch down and roll dough out into rectangle sheet, spread black sesame paste on top and fold 2 ends over centre, roll out again and repeat.

Place into 450g loaf tin for 2nd proof.

Egg wash and sprinkle sesame seeds before putting into oven.

Bake 180°C for 40 min.


Enjoy!