Friday, 21 November 2014

Japanese soft rich bread

These days I try to bake my own bread as I find that the bread lately is no longer the same quality as before and it gets me worried.

Cookpad is one of my inspiration site but because I am illiterate with Japanese language, and way too lazy to get it translated.  Thanks to kind blogger like Victoria Bakes, who is such a linguist, it does help to have it translated for people like me to attempt.  Thanks Vic!
  

I was too lazy to clank up my oven and decided to use the air fryer, a pity that the coil is too low for me to bake a decent looking loaf of bread.  Mine ended up having some burnt marking. arrgghhh!  

Philips, hope you will work on this design to allow us to bake bread for I really love this kitchen gadget.


Findings: The dough is actually very wet.  This reminded me of the 85% hydration recipe.  I used the mixer to do the job this time round as didn't want to have it sticks to my hand as I have the tendency to add in more flour.  Using just the spatula to shape it into a ball and proof for an hour.

I can already feel that this will yield a soft bread while handling the soft dough.  

The texture is really soft and fluffy but a little on the salty side (perhaps I added in 1g of salt more with my shaky hand).  

When eaten fresh, this loaf has a nice crust, perhaps due to the butter.  The inner is soft and fluffy.  I really like this recipe.


I will try using cake flour next round to see the difference.  Overall, this is another keeper.


Source: Victoria Bakes and Cookpad  

What you need: (makes a 1.5 lb toast)

350g bread flour
45g rice flour
1 egg
milk ~ note that milk + egg should come to 270ml
30g sugar
45g unsalted butter plus additional butter for the inserting into the slash.
5g salt
5g dry yeast

Method:

Mix and knead all ingredients together till you achieve window pane stage.  Allow to proof till double in size

Punch dough down and divide into 4 equal portions.  Allow to rest for 15 mins

Roll out each portion of dough after resting and swiss roll tightly.

Place into greased loaf pan and allow to rise for second time at 35°C for about 40 mins (or till the dough is reaching the top of the pan).  I didn't monitor the temp as I have an area in my house that is good with bread proofing.

Slash the top of the loaf and top with butter.

Bake in preheated oven of 180°C for 30 mins.

Once it’s baked, drop pan from a height of 30cm to release steam and unmould to cool



Note: I used the airfryer at 170 deg for 15mins.  



Saturday, 15 November 2014

Lemon & Honey Chicken Wings

I have not been feeling well for the last few days.  I got worried when my masseur told me that if the pain doesn't go away after her session, I should visit a doctor to check for stroke symptom as her hubby suffered from a stroke last year.

Luckily after a session with her, the pain slowly went away.  

I am not afraid of dying but more afraid being a burden to my hubby.  Anyway, am glad that I am well again and thus for lunch, I prepared something easy and quick.  

This Lemon & honey chicken wings is easy to whip out by using the air fryer.



What you need:

24 pcs chicken wings (I used mid joint)
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp cooking wine
1 tbsp sugar
1 tsp salt
2 - 3 tbsp lemon juice
a dash of pepper

2 tbsp honey

Method:

Wash and drain chicken wings.  Pat dry.

In a bowl, mix all seasonings together except the honey.

Mix seasoning with chicken wings and leave it over night in the chiller.

Set air fryer to 180 deg.

Bake for 5 mins on each sides.

Using the left over marinating sauce, add in the honey and mix well.


Brush the honey sauce over the chicken wing and continue to bake another 2 mins on each sides.

Remove and serve.


Happy Weekend.





Friday, 7 November 2014

Double Chocolate Bread

I am giving this Double Chocolate Bread a try as my son and hubby loves anything with chocolate.

Decided to add in some orange juice to further enhance the taste as chocolate and orange is such a wonderful combination.



What you need:

100g bread flour
70g boiling water

400g bread flour
30g cocoa powder
20g milk powder
2 orange (zest only)
6g salt
50g sugar
8g instant yeast

180g - 190g  cold juice/water (juice of two orange and top up the difference with water)
60g cold egg

35g butter

Chocolate chips

Method:

Add boiling water to bread flour and mix until incorporated to form a cooked dough.  Cover and set aside to cool.  

Mix bread flour, cocoa powder, milk powder, orange zest, salt, sugar and instant yeast.  Add in the cold juice/water and egg.  Knead to form a dough.  

Add in the cooked dough and knead until well incorporated.

Add in butter and knead until it forms an elastic dough.

Add in chocolate chips and knead to distribute evenly.

Shape to rounds and cover with cling wrap.  Proof for 40 mins.

Divide dough into 50g each and shaped round.  

Egg wash.

Bake for 180 deg for 15 mins.




I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).