Friday, May 27, 2016

One-time Proofing Soft Bread (Killer Toast)

Killer Toast
Killer Toast

It's the bread recipe that's gone viral in the social media lately - the Killer Toast and it claims to produce very soft and irresistible textured bread. Victoria Bakes highly recommended this super uber soft bread and I totally trust Victoria as she has shared quite a number of fantastic bread recipes before. Hop over to her blog for more great recipes.

If you are familiar with breadmaking, you would know the few basic steps - mixing, first rise (or bulk fermentation), shaping, proofing and baking which takes up a long time (at least in my case on cold days).  However this Killer Toast recipe skips one step in the fermentation process. One-time proofing?  Wow, that's music to my ears! You just need to knead, shape, proof and bake!   It means cutting down the number of hours in waiting for the dough to rise twice. 

Yesterday I decided to try out the famous recipe. It was a very cold day whereby the temperature dipped below 18°C indoors. I didn't record the time it took from start to finish, however, by 3pm I could sit down and have a slice of freshly baked bread with my cuppa.  

Liquid mixture:  90g eggs + 70g cream + 200g milk = 360g in total

Knead to get a smooth, silky and elastic dough that doesn't stick to the mixing bowl before incorporating the butter into the dough

To achieve the window-pane test (crucial) - the dough must be stretchy and smooth and translucent 

One-time proofing soft bread (Killer Toast)
A beautiful smooth, soft and silky dough ...

Shaping the dough

... before proofing

after proofing ...

I doubled the original recipe to make 2 loaves ~

Dry mixture:
520g bread flour
60g caster sugar
4g salt
9g instant dried yeast (increased the amount of yeast)

Liquid mixture: Total of 360g
90g eggs
70g thickened cream
200g fresh milk

60g butter, cut into cubes

  • Grease 2 loaf pans (8x4x3 in / 20.5x10.5x7.5 cm). 
  • In a stand mixer fitted with a dough hook, combine all the dry ingredients in a mixing bowl. 
  • Pour in the liquid mixture and knead until the dough is elastic and smooth and leaves the sides of the mixing bowl.  
  • Incorporate the butter into the dough and continue to knead until it passed the window pane test (whereby the dough can be stretched into a paper-thin film without tearing and is translucent).
  • Divide the dough into 6 equal portions (165g each).  Flatten each portion of the dough and roll it up like swiss rolls.  Place 3 rolls in each greased loaf pan .  Cover with cling wrap and let it rise until it reaches 90% of the height of the pan.
  • Bake in a preheated oven of 170°C on the second lowest rack in the oven for about 45 - 50 minutes (tent the top loosely with foil once the bread is sufficiently brown).

Wednesday, May 25, 2016

Stir fry French Beans with Preserved Radish


This is one of my "must-have" dish to go with plain congee.  There's saltiness, sweetness, heat and crunch, all in one dish!  There is no exact measurement required and it is really simple. Remember, most of the cooking that happens in the kitchen doesn't involve recipes!

Ingredients:
French beans, diced
Preserved turnips (chai poh), diced
Carrot, diced
Firm tofu, diced
Dried shrimps, chopped
Chillies, chopped
Garlic, minced
Cooking oil
Salt and pepper, to taste

  • Heat oil in a wok and fry preserved turnips until light brown.  Dish out and set aside.  
  • Add more oil in the wok and lightly fry dried shrimps, dish out and set aside. Next fry tofu until light brown.  Dish out.
  • Sauté minced garlic until aromatic, then toss in carrot, beans and chillies.  Fry until beans are cooked; add in preserved turnips, dried shrimps and tofu.  Season with salt and pepper and  stir fry to combine.
  • Serve hot.  

Monday, May 23, 2016

Pumpkin Buns



(Makes 9 buns)
Ingredients:
310g bread flour
30g brown sugar
2g salt
5g instant dried yeast
125g mashed pumpkin
55g yogurt
1 egg
40g butter, softened
1 tbsp white/black chia seeds
2 tbsp pumpkin seeds

  • Combine flour, sugar and salt together.  Add in yeast and stir to combine.  Add in mashed pumpkin, yogurt and egg.  Using the dough hook, knead until it forms a slightly sticky dough.
  • Add in butter and knead until dough is smooth and elastic.  Incorporate chia seeds and pumpkin seeds.
  • Shape dough into a ball and place in a lightly greased bowl and cover with cling wrap.  Allow to rise until double in size.
  • Punch down the dough to expel trapped air.  Divide dough into 9 equal portions.  Rest for 10 minutes.
  • Flatten a piece of dough and roll up like swiss roll. Repeat with the rest of the dough. Place the rolls slightly apart on a greased baking tray.  Cover and proof until almost double in size.
  • Preheat oven to 185°C.
  • Brush buns with egg wash and grate tasty cheese over the buns and bake for about 25 minutes or until golden brown.

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