Friday, February 14, 2014

Bread making

I've been making my own bread since our return from Ipoh CNY trip in early Feb.

Bread recipe (using Tang Zhong method)
200g bread flour
90g plain flour
30g caster sugar
6g instant yeast
12g milk powder
1 egg (without shell 60g)
65g water
Salt 6g (if using salted butter 2g)
Tang Zhong 80g
Cranberry 30g (optional)

50g Butter (unsalted)

1 mix A group of ingredient using stand mixer (hook) till well mix and bowl clean using low speed
2 add in butter and mix using low speed till well combine then beat till non sticky and the dough is elastic (pass the stretch membrane test)
3 shape the dough into round shape & put it in a greased bowl and let it proof in room temperature for about 45mins (dough size double)
4 dust finger with flour and poke the dough to test if well proof, if hole remains then it's ok
5 Divide the dough into 10 to 11 round balls of about 55g each, let dough rest for another 10 mins
6 shape the dough into oval shape by flattening the ball, fold the long sides then seal the 2 ends tightly 
7 line the dough on a well greased baking tray, remember to leave sufficient gap in between
8 put the baking tray inside the oven to proof the dough for 40mins, turn on the oven light without the heat and put a tray of hot water underneath the baking tray of bread dough
9 check that the dough is double in size and butter wash the dough (can sprinkle cheese & parsley on top)
10 remove from oven n preheat 180'c
11 bake at 180'c for 15min
12 once turn golden brown, remove from oven n butter wash

Top pic is bread with cheese n parsley 
Bottom is plain butter roll

Happy Valentine's Day 2014!

This year RY (as usual) bought me a bouquet of red roses and suggested dinner.
I didn't want to spend hours in the long q outside the restaurant, I had declined his offer.

I'll be making his favorite dish, yellow ginger chicken, for tonight's dinner.

I've no gift for my love, so I've made this Garrett (copy cat version) caramel popcorn for him since he loves the Garrett very much.

My copy cat Garrett caramel popcorn recipe:
100g corn kernel
2 tbsp oil
A handful of peanuts or cashew nuts (I use cashew)

50g butter (salted)
A pinch of salt (if use unsalted butter then 1/2 tsp)
80g brown sugar
50g corn syrup
1tsp baking soda

1 Heat up non stick pan (I use Happycall)
2 add oil
3 test the heat by throwing 1 or 2 kernels see if it pops, once pop, add in all (shake/ stir to make sure all coated with oil)
4 when the popping sound stops, pour the popcorn in a baking tray line with parchment paper (remove those unpopped ones)
5 mix in the cashew nuts

1 add butter, sugar, syrup, salt in a small saucepan, bring to boil using low heat
2 stir continuously to prevent burnt bottom
3 once big boil, off the fire, add in the baking soda and stir till the foam subsided and the caramel is ready

Baking (heat up oven 150'c)
1 pour the hot caramel over the popcorn and stir till evenly coated
2 bake the popcorn for 5 mins, remove from oven and stir, (repeat another 3 rounds)
3 let it cool down and the Garrett style popcorn is ready