Quick Sausage rolls and hamburger bread

Same 40 minute recipe as the last, but I decided to let it rest after incorporatiom for 30 minutes, and rise it again for 30 minutes after shaping. For some reason, the dough was a dream. I followed the instructions and used oil rather than flour for dusting.

I made 12 bread rolls: 6 hamburger buns and 6 sausage rolls.

The sausage roll recipe said 15 to 17 sausages but that must be the canned sausages. I used hotdogs or franks, and 12 would have been just nice. Note to roll out the coil to the length of a big cutting board, otherwise it's too short to coil around the sausage!

Again, pure egg was too brown after 11 minutes. I must remember to add a splash of milk amd bake for 10 minutes at 220 deg C next time.

Mini sausage rolls
http://nasilemaklover.blogspot.com.au/2014/07/mini-sausage-bread-rolls.html

Cheese buns

From a 40 minute bun recipe http://thedomesticgoddesswannabe.com/2014/10/40-minute-cheese-buns/

Altho hers are all nice and individual, mine melded into each other. Maybe it's because she had minimum rise times but I was feeling generous so I let it rise as it should.

Ingredients (makes 12 buns)

3.5 cups flour

280 ml warm water

⅓ cup neutral tasting oil

2 tbsp yeast

¼ cup sugar

1.5 tsp salt

1 egg

1 egg for egg wash

1 cup cheese

Cheese for sprinkling (I ran out, hence the sesame seeds)

Method

1) In a big bowl, add flour, yeast, sugar. Mix then add salt. Be careful not to let the salt touch in direct contact with the yeast or it gets deactivated. The blogger proofs the yeast in the warm water but I didn't bother.

2) Create a well and pour in the oil, egg, and finally the warm water. Mix well with a wooden spoon. It will be very tacky. Beat till it leaves the bowl, about 5 minutes. Cover in cling wrap and leave to proof for 30 minutes.

3) Punch down and knead for 5 minutes. It should be smooth, shiny and leave the bowl. Add 1 tbsp of flour at a time if it's still too tacky.

4) Divide into 12 balls. Put half in the fridge or it starts to rise. To save washing, I used my oiled hands to pulled and tugged each ball into a disc. Leave the centre thicker than the sides. Spoon in 2 tbsp of cheese. Gather the edges and place seam side down into a prepared, well oiled muffin tin. When working on the second tin, place the first in the fridge, covered, so they all rise together.

5) Preheat the oven to 220 deg C. Let both tins rise, covered, on a counter top for 30 to 40 minutes.

6) Brush beaten egg wash and sprinkle on cheese or sesame seeds.

7) Bake for 10 to 12 minutes or until golden brown, turning at the 7 minute mark.

8) Cool in tin before eating or the filling will be scaldingly hot.

Recipe feedback: 

1) I didn't like the muffin shape of the bun, probably because mine rose so much. The egg wash also made it too golden brown. This recipe looks promising, no need to roll out, and glaze with melted butter. Might try it next time. http://heatherchristo.com/cooks/2012/11/11/cheese-buns/

2) The bun is crusty when first baked, but if kept overnight in an airtight box but out of the fridge, it's soft and fluffy next morning. Next time I'll have a soft cheese inside and hard cheese on the outside which will char in the oven. Charred cheese tastes great but the cheese inside is no longer flowy, which kinda defeats the point of cheese to begin with.

Meat bao

I read up on how to make bao because I wanted to use up my last packet of yeast. That's when i discovered that many Asian cultures have their own version: pau in Cantonese, baozi in Mandarin, bahn bao in Vietnamese, nikuman in Japanese and jjinpang mandu in Korean.

I've wanted to make bao for the longest time but never bothered to buy the HK flour. Now I found out that all it is, is bleached flour. The only difference is that the baos come out yellowish rather than white. But if there's less processing involved, that's a good thing.

Hence, I chose different recipes to follow, because I wanted the right filling as each cuisine tastes different, and enough flour to match my yeast. This recipe is wonderful because the dough is a joy to work with, not sticky and hardly needs proofing time.

Adapted from:

Dough: http://www.myrecipes.com/recipe/steamed-pork-buns-char-siu-bao

Pork filling: http://en.christinesrecipes.com/2011/01/steamed-pork-buns.html

So here's my adaptation. 

Ingredients (makes 10 man sized buns)

Dough

1 pkt yeast (about 2.5 tsp or 7g)

1 cup warm water

3 tbsp sugar

3 ¼ cup flour

3 tbsp oil

¼ tsp salt

1 ¼ tsp baking powder

Filling

250g minced pork

250g minced beef

3 chopped spring onions (I omitted)

3 hard boiled eggs, sliced into quarters

2 tbsp light soya sauce

1 tsp grated ginger

1 tsp sugar

½ tsp chicken powder

1 tsp salt

5 tbsp water

Dash of pepper

Method

1) Put the yeast into the water with the sugar. Let sit for 5 minutes to activate.

2) In a big bowl, combine the flour, baking powder, and salt. Stir with a wooden spoon and create a well in the centre. Pour in the yeasty mixture and the oil. Stir to combine using the spoon. U get a shaggy mixture. With your hands, knead till it is all combined and leaves the bowl. Remove the dough, oil the bowl and put back the dough. Cover with cling film and tea towel and proof in a warm place for 15 minutes.

3) Prepare the meat filling. Put in all the ingredients and using your hand or a chopstick, stir in 1 direction only until gluey. Form into 10 or 12 balls, and put in the fridge to rest.

4) Pour out the dough onto a very lightly floured surface. Be sparing with the flour. Knead for 10 minutes.

5) Cut into 10 (for man sized) or 12 (palm sized) buns. 

6) Put half in the fridge, covered, or else it starts proofing before you're done! Roll out into circles of 4" (small bao) to 5" (big bao) inches in diameter. 

7) Place the ball of meat in the centre and 1 quarter of egg on top. Seal by pleating, turning the top, and crimping. 

8) Leave to proof for 10 minutes. Prepare the parchment squares and bring a pot of water for the steamer to a boil. Wrap the cover in a towel because u don't want the condensation dripping on the surface and causing a pock mark. Then start on the next batch.

9) I could only fit 5 into my steamer without touching, because they still expand in the streamer. Leave enough space, about 3 finger widths, between them.

10) Ensure you have enough water in the pot. Steam the buns once the water is on a rolling boil. Steam on high for 5 minutes, then turn down to medium high for another 10 (big) or 5 (small) minutes.

11) Turn off the fire and rest for another 5 minutes. This helps the shape stabilize. 

12) Serve hot. Cool uneaten ones on a wire rack to avoid condensation forming at the bottom and causing soggy bottoms. Reheat in a microwave, on top of a wet kitchen towel.

Other variations

Dousha bao http://www.chinasichuanfood.com/homemade-red-bean-buns/

Yeast dough pizza

Recipe adapted from http://www.kidspot.com.au/kitchen/recipes/easy-pizza-dough-1472

Not a bad recipe for pizza dough but while it came out the oven crispy, it wasn't the thin crispy crust I was looking for. But thankfully it wasn't thick bread crust either. But this recipe sure has a lot of proofing.

Ingredients (makes 4 individual sized pizzas, approx 8 to 10 inches in diameter)

3½ cups flour, + ¼ cup for dusting

Pinch of sugar

1 satchet instant yeast 

2 tsp salt

500 ml lukewarm water

3 tbsp polenta

Desired pizza toppings and pizza sauce/tomato paste

Method

1) In a very large bowl, combine the flour, yeast, sugar with a wooden. Once mixed, add the salt and mix.

2) Create a well in the centre and add the water. Combine till no more patches of dry flour.

3) Use the wooden spoon to beat for 2 minutes then turn out on a well floured board.

4) Knead by using well floured hands and periodically lifting the dough to flour the board. Knead till no longer sticky, but still a bit moist, about 5 to 10 minutes. The dough will be soft. Form a ball.

5) Oil the original mixing bowl and put the dough in. Oil the top of the ball and cover with plastic wrap. Cover with a tea towel and let it proof in a warm place for 1.5 to 2 hours till doubled in size.

6) Punch out the air and turn out onto a well floured surface. Knead for 2 or 3 minutes till smooth, elastic and doesn't stick. Cut into 4, four balls and replace in the oiled mixing bowl. Cover and allow to rest for approx 20 minutes while u prepare the pizza toppings.

7) Once ready, preheat oven to 220 deg C. Prepare the pizza pan, or I used a large cooking sheet. Sprinkle generously with polenta.

8) Fold a large non stick baking sheet of at least 20 inches length into half. Open the sheet and place one ball of dough on one half, then cover. Roll out as thin as you want.

9) Transfer onto baking tray with dusted with polenta. Shift the pizza dough so that it doesn't stick to the pan. I continued to stretch the dough as thin as I could get it without tearing. Spread on the toppings. This time, I used pasta sauce as the base, olives, tomatoes salami, bacon, roasted chicken, roasted peppers, mozarella cheese, and bocconcini. Topped with egg.

10) Put in the oven and turn down to bake at 200 deg C for 15 minutes still golden brown and cheese melted. I turned halfway. Serve immediately.

With pineapple

Other useful links

Pepperoni pizza http://joythebaker.com/2015/08/pepperoni-pineapple-and-hatch-chili-pizza/

Thin crust pizza http://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499

Thick crust yeast pizza http://www.centercutcook.com/fast-easy-pizza-dough/

Basic pizza dough http://www.foodnetwork.com/recipes/emeril-lagasse/basic-pizza-dough-by-hand-method-recipe.html

Updated: Pizza dough using bread flour

Almond jello

Since making my almond jelly (or more accurately, almond agar agar which sounds less cool), I've moved continents and discovered that agar agar is more difficult to locate here.

My experiments showed that full cream milk and agar agar are a no no, it becomes too firm. The best is half cream milk or equal parts full cream milk and water. To activate the agar agar, the liquid must come to a boil to dissolve the agar agar. However on cooling, it starts to harden. The texture is well, a bit firmer.

Gelatine produces a softer jelly but requires about 2 tbsp for 1 litre of liquid, bearing in mind that milk actually requires more gelatine. But gelatine powder has a strong aftertaste. I have tried gelatine leaves and even though there is no aftertaste, it just doesn't set the milk. Again, half fat or equal parts full cream milk and water seem to work best. The liquid cannot be boiled, so the best is to rehydrate the gelatine in water, then add to warmed liquid before turning off the fire. The liquid needs to be chilled for 8 hours otherwise it will not harden fully. Texture is jello.

Finally, almond milk works the best with gelatine, about 2 tbsp to 1 litre liquid. This produces the best texture, like tofu.

I've heard of using evaporated milk but have not tried.

Evaporated milk and gelatine:

https://bcdairy.ca/milk/recipes/judys-almond-jelly (1 packet = 7g or 2tsp gelatine powder)

Evaporated milk and gelatine sheets:

https://gourmettraveller.wordpress.com/2010/02/16/almond-jelly/

Evaporated milk and agar agar:

http://chiaangela.blogspot.com/2016/07/almond-jelly-with-longans.html

Updated: Tried with evaporated milk

Dinner rolls

I finally made bread! Ok, more accurately it's my second time but there was no kneading the first time. The process was easier than I expected but the waiting time was indeed long and surprise surprise, my arm muscles got a workout and I was tired!

I adapted from this recipe: http://www.maangchi.com/recipe/bread-rolls. Watch her video for how to knead and shape the dough. I mostly changed the method based on my own experiences as a novice (Maangchi is obviously an expert so may have taken some techniques for granted) and also updated with measurements and timings that suit me. Note that it's late winter for me, so that affects proofing times.

Ingredients (makes 8 rolls or 6 hamberger sized rolls)

3 tbsp (45g) butter

2 tbsp sugar

½ cup cold milk

¼ tsp salt

2 eggs, divided use

2 tsp yeast (I used a 7g packet which is more accurately 2.22 tsp yeast)

1 ½ cup flour + flour for dusting (approx ¼ cup)

Method

1) Melt butter gently in a large pot. Switch off the flame. Using a wooden spoon, combine sugar and salt till slightly melted. Add cold milk and combine. Finally, beat in 1 egg till well combined.

2) Add the yeast. The mixture should be blood temperature, ie not hot nor cold when you stick a finger in. Stir and leave for a minute to activate.

3) Add the flour and mix well till there are no dry flour spots. Beat for a minute, the mixture will be very sticky.

4) Cover with the pot with its lid and leave to proof for 1 hour. I switched on the heat for a few minutes just to warm up the pot.

5) When the dough has doubled in size, punch and using 1 hand, work the dough for a minute. It should still be sticky but starting to come away from the pot.

6) Cover the pot with the lid and proof another 30 minutes.

7) Punch the air out and flour your hands and a big wooden board. Using both floured hands, knead the dough for 2 to 3 minutes. If the dough is still sticky, flour your hands and continue to work the dough. This prevents you from adding too much flour and making it too dry. Continue adding flour and kneading till the dough becomes smooth and easily leaves the pot.

8) Turn out the dough onto the floured surface and roll into a log. Pinch into 2 equal logs, and subdivide each log into whatever you need (eg 1 log into 3 for total 6 rolls, or into 4 for total 8 rolls). Using both hands, roll each log into about 8 inches long, then form the roll.

9) Place in a baking dish lined with parchment. Leave around 2 finger widths between each to allow for proofing. My mistake was putting them too far apart so they became very spread out as they could 'grip' onto their neighbours to grow taller. Also I learnt if the pan is too deep, it hinders those at the side from browning.

10) Cover dish with plastic wrap then a tea towel. Proof for 45 mins to 1 hour. I turned on the over and heated at 200 deg C for 3 minutes and turned off, then put the pan in to proof.

11) In the last 15 minutes, remove the dish and preheat to 190 deg C. Meanwhile, egg wash each roll but be careful to wash only the tops.

12) Put back the dish and bake (no grill) for 15 minutes, turning dish halfway. Without opening the oven door, turn on the grill and bake for a further 4 minutes.

13) Remove and brush with egg and bake for 1 final minute. Serve hot immediately with butter.

Recipe feedback: I'm not if it's timing or because I used egg instead of the egg white only as the recipe read, but the top came out crunchy. I'm not sure if that was the intended texture but that's ok because it will probably not be cruncht tomorrow.

Useful bread links:

How ingredients change the bread http://www.reluctantgourmet.com/bread-making-ingredients/

Bread woes http://www.virtuousbread.com/bread-and-conversation/sticky-bread-dough/

Cinnamon buns

I really miss cinnamon buns. I haven't had them in 5 years. I still recall the bakery near our home which served it. It was a treat if you get it because it always runs out. Usually we'll try to go there in the morning or early afternoon on a weekend and if we're lucky, we'll get it. The rest of the meal that goes with it is immaterial. The coffee sucks but what are cinnamon buns without coffee? The decor is also nothing to shout about, it's probably 'industrial' - cement floors, wooden benches and harsh spotlights. But it is a bakery after all, so you can't expect too much. What I loved so much about the buns was not only that it was your lucky day if you got them, but it was also a refuge away from the drain of daily life.

To recreate that feeling, I've been hunting the Internet for recipes. They're usually complicated e.g. involve machines and dough hooks, or don't have yeast (which I like) but which also means that it will never be as fluffy as bread.

Then I came across this receipe. I really love this recipe. http://www.biggerbolderbaking.com/cinnamon-rolls/
Other than the fact that it takes a lot of time (and being in winter coming out of the coldest week) doesn't help! It did take me along time to make it, probably because it's also my first experience with bread dough, but I think it's a good recipe that can be started on a week day (the prep took me 10 mins) and continuing with the rolling and baking on a weekend or evening. As usual, I omit the glaze cos I've never had it anyway, so I don't miss it!

Anyway, this writeup is an adaptation, as tips from other websites are included. It's amazing that if you do a Google search for 'cinnamon bun', 'cinnamon scrolls', or 'cinnamon rolls', there are thousands of hits. It's really a well-loved food!

Ingredients (makes 9 man sized buns or 17 woman sized buns)
3.5 cups of plain flour
1 packet (7g) yeast
1/2 tbsp salt
1/4 cup (60g) melted butter
1 cup milk
1/2 cup water
1/4 cup honey
2 eggs

Filling
1 1/4 cups packed light brown sugar
1/2 cup (120g) softened butter
2 1/2 tbsp ground cinnamon powder
1/2 cup raisins or nuts (optional)

Method
1) In a very large bowl (the largest that you have), add the flour, yeast and salt. Take care to keep the salt on separate ends from the yeast because salt can deactivate the yeast. Use a whisk or spatula to mix up the dry ingredients.
2) In a microwavable jug, add the butter to the milk and warm very gently (in 10 second increments) till the butter just melts. Don't overheat (Gemma calls this 'blood temp' ie feels just warm to the touch but Sally says 46 deg C) because you don't want to cook the eggs or kill your yeast.
3) Break up all the lumps of butter and roughly beat in 2 eggs.
4) Create a well in the flour and pour in the wet ingredients a bit at at time, using the spatula to mix in the flour a bit at a time. The dough will be really sticky. Scrape down the sides of the bowl.
5) Cover the bowl with cling film and a tea towel. Allow to proof at room temp for 2 hours. I read elsewhere that optimal proofing temp is between 27 to 35 deg C. Since it was winter, I turned on the oven (Sally says 34 deg C then quickly turn off) and placed my bowl inside.
6) Once it's expanded to 3x its size, place the covered bowl in the fridge. It must refrigerate for at least 8 hours, best if its overnight, and up to max of 3 days. The dough continues to proof in the fridge. I read elsewhere that this is 'cold proofing'.
7) Take out the dough to return to room temp while preparing the filling and baking pan.
8) Prepare a medium tin by lining with baking parchment.
9) In a big bowl, add the sugar and cinnamon powder and brown sugar to the softened butter. Mix till well incorporated with a serrated butter knife (tip: you can use the same knife to spread on the filling, and later on, to cut the dough. Saves washing up!)
10) On a VERY well-floured surface (wood preferable, seems to stick less), turn the dough out onto the surface. Flouring your hands, slowly knead until it isn't sticky. (To make man sized buns, roll into 1 log. I cut the dough into half and rolled 2 logs, making woman sized buns) Then with a well-floured rolling pin, roll out to a 1/4 inch thick dough. As you roll, periodically dust flour under the surface. (I didn't do that and I had a hell of a time later on, rolling up the dough. Little did I know that as I enthusiastically rolled the dough out, it stretched and 'grabbed' whatever flour there was, and if there wasn't flour, the it grabbed my surface!) If the dough springs back after rolling, that's the gluten. Let it sit for about 3 minutes and try again.

11) Spread on the filing nice and thick and leave a 3 cm edge around the top edge. Scatter on raisins or nuts if using.
12) Using a scraper (e.g. knife, spatula) to assist you, gently roll the run starting from one side. If it sticks, flour under the roll and use the scraper to gently pry it off the counter. (this took me the better part of 1/2 hour because of pt 9 above). Roll tightly but not too tight or the centre pops up during baking. Pinch the ends of the log and seam to seal.
13) Once it's all rolled up, move it over the flour so that it easily moved on the surface. Using a serrated knife, saw off 2 inch rolls and place them filling side up, onto the lined baking tin. Allow 1 finger width between each roll to allow for expansion. (If freezing, freeze now. When ready to bake, thaw, proof and bake)
14) Cover with cling film (oil the underside to avoid sticking to the dough) and tea towel and proof for 30 mins to an hour (depending your kitchen temp) until the rolls have grown into each other.
15) Towards the end of the proofing time, preheat the oven to 190 deg C. Glaze with a bit of milk using a pastry brush.

16) Bake at 190 deg C for 30 mins for small and 40 mins for big buns (no grill: I started out with grill and it looks slightly burnt after only 30 minutes. The upside is that it was crunchy on top but the filling was no longer flowly), turning several times mid way to get even browning. If it browns too fast, place foil over it after 15 mins. A skewer thru the centre avoiding the filling comes out clean; or tapping on the top produces a hollow sound.

17) Remove from tin and let cool for 10 minutes so that the scorching hot filling down't scald your tongue but otherwise, best eaten hot. These can also be frozen now then thawed and rebaked next time.

Tips from http://sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/

Updated 10 Sep: changed the second two photos, less burnt looking. Made some changes to method, amd they turned out better. Updated above.

Other variations

Quick rise: http://www.errenskitchen.com/quick-rise-cinnamon-rolls/

Cinnamon apple http://littlespicejar.com/caramel-apple-cinnamon-rolls/

Updated with a really saucy version: http://simmetra.blogspot.com.au/2016/11/sticky-cinnamon-buns.html

Red bean tang yuan

Simple recipe, Chinese tang yuan is even easier to make than mochi. Adapted from this red bean recipe by Rice and Roti and this black sesame seed recipe by Gumdrop button, this recipe is really more intuitive and instructive. Everyone has a recipe that works for them. I am starting to understand why such recipes are passed on from grandmothers to mothers to daughters. Unfortunately, neither gran nor mom cooked this while they were alive. We pretty much just had store bought.

However, this week being the coldest winter week of the year (and previous decade apparently), it seemed fitting to cook this, and also to use up my leftover Anko. Note btw, 1 can of Anko goes a really long way. So far I've done dorayaki (4 dorayaki ie 8 hotcakes sandwiched), 15 tang yuan, and I still have 1/4 can left!

Ingredients (makes 15 ping pong sized tang yuan)
1 cup glutinous rice flour
1/2 cup warm (but not hot or boiling water)
1/4 can anko
2 cm piece of ginger
rock sugar to taste
2 to 3 pandan leaves, tied in a knot
4 - 5 Chinese rice bowls of water

Method
1) Prepare the syrup first as it will take some time. In a pot, add the water, ginger, pandan leaves, and rock sugar. Bring to a boil then turn down and simmer for 10 minutes. Switch off the fire and leave it to steep.
2) In a mixing bowl, pour in the glutinous rice flour. Slowly add water a bit at a time, using a spatula to mix it till well combined. It should just come together, so you may not need to use all the water. After it has come together, knead it into a smooth dough with your hand, which takes about 2 to 3 minutes. The dough should leave the sides of the bowl. If it's too sticky, add flour. Alternatively, if it's too dry, add just a touch more water.
3) Pinch off around 1 tbsp of dough and flatten it on a well-floured palm. Put about 1/2 tsp of the anko in the centre, and bring the sides of the dough around the ball of anko to cover it. Ensure that it is well sealed and that no bean paste is visible, otherwise cover with a bit more dough. Roll the dough in your hand to reform the ball. Roll each ball in flour and place on a well-floured plate, with plastic wrap. Ensure that the balls don't touch each other.
(I'm not very precise about this but if you really wanted to form similar sized balls, you could roll out the dough into a log on a well-floured surface, then chop off similar sized nuggets and even weigh them if you want)
4) In a separate pot of bring water to a rolling boil. You should have at least 3 inches of water otherwise the balls will sink to the bottom and stick. Drop in the balls and keep stirring to ensure that the balls don't stick to each other and don't stick to the bottom of the pot. When they float to the surface, they're cooked. (Hence I'm not really precise about the balls since equal cooking time isn't important because it's pretty clear which are cooked and which aren't). Lift them out with a sieve and drain them, then place them straight into the syrup.
5) Serve immediately. The extra unused balls can be frozen on their plate. Next time, cook from frozen.

Seogogi yachae juk (Beef and veg porridge)

From http://www.maangchi.com/recipe/soegogi-yachaejuk

Rosemary cheese drop biscuits

I did my once a year harvest of rosemary and ended up with a lot a lot of rosemary. Since google said that cheese and rosemary are good friends, I decided to do a cheese and rosemary drop scone, or Americans call them biscuits.

Recipe from here: http://www.cookingandbeer.com/2013/10/rosemary-and-cheddar-drop-biscuits/

Notes: baked at 220 deg C, and I substituted 1 tbsp + 1 tsp vinegar + 1 ⅓ cup milk for the buttermilk.

Recipe

2 ¼ C flour

1 tbsp baking powder

¼ tsp baking soda

1 tsp salt

½ C cold butter, cubed

1 ¼ C cheese, shredded

1 tbsp rosemary, chopped

1 tsp black pepper

1 ⅓ C buttermilk

Method

1) Line baking tray and preheat oven to 220 deg C

2) Whisk together dry ingredients. 

3) Add cubed butter and incorporate till it resembles breadcrumbs.

4) Dollop onto baking tray in ⅓ cup. Leave some space for expansion.

5) Bake for approx 14 to 15 minutes until golden brown. 

6) Remove from tray and let cool on wire rack so as not to overcook. Best served warm.