Thursday, March 27, 2014

Meat Floss Ring (Tangzhong method)


Looks like I'm addicted to meat floss again.  I just had to finish off the meat floss which was a gift during the recent festive season and what more to make other than bread and more bread!  I'm using the Tangzhong method again but this time I used all high protein flour instead of high protein and plain flour.  Linking this post to 'International Yeasted Recipes' hosted by Kristy of  My Little Space.








Recipe for Meat Floss Ring  (adapted from 'here')

Ingredients for Tangzhong
  • 25 gm high protein flour
  • 125 ml water
For the method for making Tangzhong, please check 'here'

    Ingredients for Dough

    • 350 gm high protein flour
    • 55 gm caster sugar
    • 1 Tb + 1 tsp milk powder
    • 1 egg
    • 5 to 6 gm instant dried yeast (1 tsp + 1/5 tsp)
    • 120 gm Tangzhong
    • 125 ml water
    • 1 tsp salt
    • 30 gm butter, cut into small pieces
    • Egg wash and Pumpkin kernels
    Ingredients  for the Filling
    • Meat Floss + some lightly  toasted black sesame seeds.
    Method for Dough
    1. Put the ingredients into the pan of your breadmaker according to the instructions in the manual.  Select 'Dough Cycle' and let the machine do the kneading and proving for you.  My breadmaker takes 1.30 hrs.
    2. To test the dough, just insert your finger into the dough and if the indentation stays, then the dough is ready for shaping.
    3. Transfer the dough onto a lightly floured board, give it a knock to expel any air and knead lightly.  Do the windowpane test and if it's ok, then divide the dough into 7 equal portions, about 100 gm each.  Shape into balls and cover with a clingwrap or a piece of damp cloth and let rest for 15 to 20 mins.
    4. Roll out a ball of dough into an oval shape, apply some vegetable oil or melted butter, then sprinkle on  the meat floss and black sesame seeds.  Roll up once, tuck in the sides and roll up like a swiss roll. (Cover the rest of the dough to prevent them from getting dry).   Repeat the same process with the rest of the balls of dough.   Place the balls of dough into a greased pan, sealed sides face down.  Cover and let prove again for another hour or so in a warm place.
    5. Apply egg wash and sprinkle on some Pumpkin kernels.
    6. Bake in a preheated oven @ 180 deg. C  for 20 to 25 mins. or till golden brown.
    7. Leave the bread in the pan for about 20 mins. to cool before removing and letting it cool completely on a wire rack.

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Monday, March 24, 2014

Braised Chicken with Woodear Fungus



I seem to have developed a fond liking for woodear fungus and here's another dish that I cooked recently.  A simple, quick and easy dish with chicken.  I just made a soup and some salad and dinner is ready!


Recipe for Braised Chicken with Woodear Fungus

Ingredients
  • 600 gm chicken, cut into bite size
  • 10 gm dried woodear fungus, soaked, stemmed and cut into strips
  • 3 pips of garlic, chopped
  • 1 Tbsp oyster sauce
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • 2 tsp Shiaoxing wine
Method
  1. Marinate the chicken pieces for half an hour with the above sauces and sugar.
  2. Heat up a wok with some oil, throw in the chopped garlic, stir-fry till fragrant.
  3. Stir-fry the marinated chicken pieces for a while, then add in the woodear strips.
  4. Add in 1 cup water, once it boils, cover the wok and let it simmer on medium fire till chicken is cooked through.
  5. Fine tune to desired taste, add in the wine, turn off heat, dish out.
  6. Serve immediately with rice.


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Thursday, March 13, 2014

Chicken Floss Rolls (Tangzhong method)


I made it and so glad that I've finally made it!   Yes, I've been able to make my bread using the Tangzhong method and credit should go to my breadmaker for helping me knead the wet and sticky dough till it doesn't stick to my hands and I can handle and mould to whatever shape that I fancy.  I had tried to knead the dough by hand using this method but it was too messy and sticky to hanlde and I had to keep on adding more bread flour to make it manageable.  I finally gave up and that was quite some time back.  But now since I can rely on my breadmaker to do the most difficult part of kneading the dough, I can continue to experiment with more shapes and flavour for my bread :)










This bread is indeed very soft and light just like those sold in the bakeries!

Recipe for Chicken Floss Roll (adapted from 'here')

Ingredients for Tangzhong

  • 25 gm high protein flour
  • 125 ml water
Ingredients for Dough
  • 210 gm high protein flour
  • 56 gm plain flour
  • 20 gm milk powder
  • 42 gm caster sugar
  • 1/2 tsp salt
  • 6 gm yeast (1 tsp + 1.5 tsp)
  • 1/2 an egg, lightly beaten
  • 85 gm water
  • 84 gm tangzhong
  • 22 gm butter cut into pieces
  • Black sesame seeds + sunflower seeds (optional)
  • Egg wash
Filling
  • Chicken floss + oil or melted butter
Method  for Tangzhong
  1. Mix the flour with the water till free of lumps.  Cook on low heat, keep stirring till you can see the base of the pan and swirl lines after stirring.  Cover with cling wrap making sure that the cling wrap touches the tangzhong to prevent a dry layer from forming.  Cool in room temperature before chilling.
  2. Can keep refrigerated for 1 to 2 days.  Discard if the tangzhong has turned greyish in colour.
Method for Dough
  1. Put the ingredients into the pan of your breadmaker, adding the tangzhong together with the liquid ingredients, according to the instructions of your breadmaker.  Press the 'Dough Cycle'.  My breadmaker takes 1 hr. 30 mins. with kneading and the 1st proofing.
  2. Put your finger into the dough and if the indentation remains, then the dough is ready for shaping.
  3. Knock out some air from the dough, knead a while and do the Windowpane or Membrane test by taking a bit of dough and stretching it out with your fingers till very thin and transparent and it doesn't break.  If it breaks then the dough has not been kneaded enough and you'll need it again for a few more mins.
  4. Divide the dough into 4 portions, roll into balls, cover with a damp cloth and let rest for 15 mins.
  5. Roll out a ball of dough to an oval shape, apply some oil or melted butter and sprinkle on some chicken floss.  Roll up like a swiss roll.  Repeat with the remaining balls of dough which have been covered with a damp cloth to prevent them from drying up.
  6. Place the dough into a greased loaf pan, cover with a damp cloth, put in a warm place and let prove again for about an hour or till double in size.
  7. Apply egg wash and sprinkle on some black sesame seeds and sunflower seeds.
  8. Bake in a preheated oven @ 170 deg.C for 20 to 25 mins. till golden brown.  Let cool in pan before removing the bread onto a wire rack to cool completely.


I'm submitting this post to  'Yeastspotting' 
and
to  'Internationl Yeasted Recipe' organised by Kristy of  'My Little Space'

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Monday, March 10, 2014

Ginseng Steamed Fish



This is a quickie dish to whip up if you're short of time.  I've never tried steaming fish with Ginseng and I added a bottle of Chicken essence as well.   Yes, it's ultra delicious especially the nutritious sauce..... definitely need more hot rice to mop it up.... Yum!


Ginseng Steamed Fish

Ingredients

  • 250 gm Garoupa fish fillet
  • 1 bottle of Essence of Chicken
  • 1 tsp wolfberries
  • 2 slices Ginseng
  • 2 tsp Shaoxing wine
  • Seasalt to taste
Method
  1. Season the fish fillet with some seasalt, set aside.
  2. Steam the essence of chicken with the Ginseng slices for 10 mins.  Add in the wolfberries.  Set aside.
  3. Steam the fish fillet for 6 mins.under rapidly boiling water.
  4. Remove and pour in the Ginseng mixture.  Drizzle on the wine.
  5. Serve immediately with hot rice.





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Sunday, March 9, 2014

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Thursday, March 6, 2014

Spare Ribs with Red Fermented Beancurd Paste ~ 南乳排骨


This was one of the dishes that I prepared during the recent Chinese New Year holidays.  These spare ribs were made with a marinade, cooked in a wok and finally grilled to add a bit of 'crunch', easy and fuss-free.  Drizzle on the sauce and they're ready to be served.  Meaty and tender, best eaten with your fingers!






Recipe for Spare Ribs with Red Fermented Beancurd Paste ~   南乳排骨 

    Ingredients
    • 700 gm spare ribs, cut to 3 inch lengths
    • 10 gm ginger, pressed
    • 8 pips of garlic, pressed
    • 3 pcs of  Beancurd paste (Nam Yue)
    • Sugar
    • Cornflour mixture + sesame oil + Shiaoxing wine for the sauce
    Method
    1. Marinate the pork ribs with the ginger, garlic, nam yue and sugar, preferably overnight.
    2. Put  the ribs in a wok, add water to just cover the ribs, cook on medium heat, cover, simmer on low heat till ribs are tender and sauce reduced.
    3. Fine tune to taste.
    4. Take out the ribs, grill for 2 to 3 mins on each side.
    5. Arrange the ribs on a plate.
    6. Thicken the sauce in the pan with cornflour mixture, turn off heat, add the sesame oil and wine.
    7. Pour the sauce over the ribs.
    8. Serve with some salad on the side.

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