Name: Soft white bread buns with tofu - bread maker
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Ingredients: 200g bread flour (or 195g/T65 and 5g/gluten flour); 3g salt; 16g sugar; 130g milk; 15g margarine; 50g tofu firm; * You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).; 3.5g dry yeast

January 23, 2020

Soft White Bread Buns with tofu – bread maker

Soft white bread buns with tofu - bread maker

Serving Size

6 soft white pan

Prep Time

1 hour

Cook Time

12 minutes

Total Time

1 hour, 12 minutes

Soft white bread buns with tofu - bread maker

Ingredients

200g bread flour (or 195g/T65 and 5g/gluten flour)
3g salt
16g sugar
130g milk
15g margarine
50g tofu firm
* You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).
3.5g dry yeast

Instructions

1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a damp cloth. Let it rest for about 15min.
4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
5. Preheat the oven to 180℃ degree. Reduce the heat to 150℃ degree and bake for about 15 min. Remove from the oven and let it cool down on a wire rack.

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

1 tbsp olive oil
1 to 2 garlic clove - grated
1 onion - thinly sliced
50g unsalted butter
40g plain flour/cake flour (T45)
600g milk
1 tsp kosher salt
1 tsp soy sauce
1/2 white sugar
pepper to taste

For the filling :

100g small shrimps
150g crab stick - roughly chopped
2 tsp scallion - chopped
or
250g small shrimps
3 brown mushrooms
1 egg mix with 50g milk
some panko/bread clumbs
some plain flour (T45)

Instructions

1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant and add the onion, cook until lightly browned.
2. Add the butter and melt completely, then add the flour. Stir and mix well.
3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
4. Add kosher salt, soy sauce, sugar and pepper. Mix.
5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
(The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
Serve hot!

December 17, 2019

Strawberry ice cream with compressor machine

Serving Size

About 1L ice cream

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

December 3, 2019

Hazelnut ice cream with compressor machine

Serving Size

1L oreo ice cream

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour, 20 minutes

Hazelnut ice cream with compressor machine

Ingredients

400g whole milk
1 egg yolk
50g white sugar
100g hazelnuts
30g white sugar
2 tbsp whole milk
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
200g heavy cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Preheat the oven to 160~170℃ degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15~20min, or until the hazelnuts become fragrant.
2. Remove from the oven and let them cool down. Then roll the nuts with your hands to peel the skin off, or most of it at least. They don’t need to be perfect, so just try to get as much as you can.
3. Add the hazelnuts in your food processor, then process them until just coarse-grained. Set aside 30g from these processed hazelnuts and keep them for further use. Then add sugar (30g) and whole milk (2 tbsp). Continue to process until the remaining is creamy and smooth. Transfer the hazelnut paste into a medium bowl. Set aside.
4. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
5. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
6. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
7. Once the milk mixture is cooled completely, pour it little by little into the hazelnut past bowl. Mix well.
8. Add heavy cream and mix.
9. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
10. Meanwhile make "caramelized hazelnuts : Put the sugar in a small pan, and melt it completely. Over medium heat, shake the pan gently to redistribute the melting sugar, but do not stir sugar at this point. When the sugar dissolves, add the coarse-grained hazelnuts from #3. Stir continuously with a wooden spoon until the nuts are caramelized. Transfer it onto the baking paper. Once it is cold enough, crush them using a wooden stick or spoon. Set aside until the ice cream is ready!
11. Mix the caramelized hazelnuts to the ice cream.
12. Transfer the ice cream to a storage container, and let it freeze until you eat!