This is my first attempt at making bread with half high protein bread flour and half plain flour. The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly. The crust stays thin and crisps up nicely and not hard to chew. You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
A sweet and savoury dish which is very appetising. Unlike the normal deep fried, these pumpkin slices are not. Instead they are just panfried and coated with a creamy pumpkin sauce, rich in eggy garlic flavour and not too oily. Partners well with plain white rice. Salted Egg Pumpkin ~ 咸蛋金瓜 Ingredients 300 gm Japanese pumpkin, sliced to 1/4 inch thick 1 salted egg 2 Tablespoon oil 3 pips of garlic, chopped Some curry leaves Bird eye chillies (optional) Method Hard boil the salted egg. Mashed the egg yolk and egg white separately. Set aside. In a pan on medium heat, add in the oil, mashed egg yolk and fry till foamy. Add in the chopped garlic and curry leaves. Pan fry. Toss in the sliced pumpkin and pan fry, coating the pumpkin with the egg yolk mixture. Add in the mashed egg white. Once the pumpkin is soft, throw in some chopped bird eye chillies, Dish up and serve.