Sweet Saffron Buns

Ingredients

Saffron Mixture

1/4 teaspoon powdered saffron
1 teaspoon sugar
1 teaspoon rum or another good strong liquor

Dough

Saffron Mixture, above
2 packages (1/2 oz) active dry yeast (4-1/2 tsp)
1 cup water
1 cup milk
3/4 cup plus 2 tablespoons sugar
2/3 cup butter, cubed, at room temperature
3/4 teaspoon salt
6 cups bread flour
2 tablespoons butter, melted
sugar for dipping

Method

  1. Mix the saffron, sugar, and rum in a bowl and let stand for several hours.
  2. Blend the saffron mixture with the remaining dough ingredients except the flour: Add about one-third of the flour and stir until the dough is smooth. Add the rest of the flour and stir until the dough holds together, or knead in a stand mixer fitted with a dough hook. Cover the bowl with a lid or plastic wrap and let the dough rest for 1-1/2 to 2 hours.
  3. Scrape the dough out onto a lightly floured work surface. Shape into a smooth ball by folding the edges in to the center. Turn the dough seam-sidedown. The principle here is the same as for shaping a round loaf. Sprinkle with some flour, cover with plastic wrap, and let rise at room temperature for 1-1/2 hours or in the refrigerator for 10 hours.
  4. Divide the dough into 30 pieces and shape each piece into a smooth ball.
  5. Place the buns on a baking sheet lined with parchment paper. Cover with a baker’s couche or a heavy linen tea towel and let rise until almost doubled, about 2 hours.
  6. Position a rack in the center of the oven. Preheat the oven to 400°F (200°C) for at least 30 minutes before baking.
  7. Bake the buns until golden brown on top and bottom, 10-15 minutes. Transfer to a wire rack to cool for a few minutes under a kitchen towel.
  8. Brush the rolls with the melted butter and dip them into the sugar to coat.
  9. These buns are best when freshly made, but you can freeze them. Thaw frozen or reheat day-old buns for 10 minutes in a preheated 300°F (150°C) oven.

Makes 30 buns.

Source: Bread Bread Bread


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Potato-topped Vegetable Pie

Ingredients

1/2 cup green lentils, washed and drained
3 cups barley, washed and drained
1 medium onion, chopped
14-oz can chopped tomatoes
2 cups cauliflower florets
2 celery stalks, sliced
1 leek, thickly sliced
1 turnip, thinly sliced
2 carrots, diced
2 tsp mixed dry herbs
1-1/2 lb potatoes, scrubbed
3 tbsp low-fat milk
salt and freshly ground black pepper
1/3 cup low-fat medium-hard cheese, grated

Method

  1. Set the oven to 400°F. Place the lentils, barley, onion, tomatoes (with juice), cauliflower, celery, leek, turnip, carrots, and herbs in a large saucepan and add 1-1/4 cups water. Bring to a boil, cover and simmer for 40-45 minutes or until the lentils, barley, and vegetables are just tender.
  2. Cook the potatoes in boiling, salted water for about 20 minutes, or until they are soft. Drain, peel, and mash them with the milk, and season to taste.
  3. Place the lentil mixture in a baking dish and pipe or fork the mashed potato on top to cover. Sprinkle the cheese on top, and bake the pie in the oven for 30-35 minutes, until it is evenly light brown.
  4. Serve hot. A tomato and herb salad makes a good accompaniment.

Makes 4 servings.

Source: Healthy Vegetarian Cooking


Today’s Comic

Malaysian-style Baked Tapioca Cakes

Ingredients

2 kg blended tapioca
250 g thick coconut milk
50 g grated coconut
450 g sugar
4 eggs, beaten
2 tsp sago flour
50 g butter
a few drops of yellow food colouring
a pinch of salt
banana leaf

Method

  1. Preheat oven to 170°C.
  2. Squeeze out the liquid from the blended tapioca under running tap water for a few minutes.
  3. Combine all the ingredients with the tapioca and mix well.
  4. Grease a baking tin on base and sides. Then line with banana leaf. Pour mixture into the tray.
  5. Bake in a preheated oven for 20 – 25 minutes until light brown. Switch to 150°C and bake for 40 – 50 minutes further or till cooked. Insert a toothpick at the centre of the kueh (cake). If it comes out clean, it is cooked.
  6. Remove from oven and allow cooling for 10 minutes. Unmould kueh and allow kueh to cool completely before cutting.

Source: Delicious Nyonya Kueh and Desserts


Today’s Comic

Vietnamese-style Baked Ground Pork and Eggs

Ingredients

4 eggs, separated into egg white and yolks
1/2 lb ground pork
1/4 cup anchovy, minced
1/4 cup pre-softened dried wood ears, minced
1 tsp minced garlic
1/2 tsp minced chili pepper
1 tsp oil
2 tsp cornstarch

Method

  1. Mix all ingredients except eggs together.
  2. Add 1 egg white and mix thoroughly.
  3. Add remaining egg whites, one at a time, and mix thoroughly again until mixture becomes a sticky meat paste.
  4. Beat egg yolks and set aside.
  5. Pre-heat oven to 350°F(180°C).
  6. Grease pan with oil, fill with meat paste, and cover with aluminum foil. Poke some holes into the foil. Bake 40 minutes.
  7. Remove foil and drizzle with egg yolk, add any desirable garnish, then bake an additional 10 minutes.
  8. Serve hot with cooked rice.

Makes 4 servings.

Source: Vietnamese Cuisine


Today’s Comic

Bagel with Cheese, Cayenne Pepper and Walnuts

Ingredients

240 g bread flour
30 g cake flour
30 g rye flour
24 g sugar
6 g sea salt
180 g water
6 g fresh yeast
60 g old dough (see recipe below)
ground cayenne pepper
90 g cheddar cheese
60 g walnuts
parmesan cheese to garnish

Method

  1. Shred the cheddar cheese into thick strips. Set aside.
  2. Toast the walnuts in a dry wok until fragrant. Chop them.
  3. Put all ingredients (except cheddar cheese and walnuts) into a mixer and knead until smooth. Add cheddar cheese, walnuts and stir well.
  4. Put the dough into a large bowl. Cover with plastic wrap and leave it for 30 minutes.
  5. Divide the dough into 6 equal parts. Roll each portion into thick strand.
  6. Press each strand into a strip and press one end flat while looping it. Join the ends together with some overlapping. Roll the seam to seal well. If the hole isn’t big enough, put your finger through it and turn the dough to enlarge it.
  7. Leave the bagels for 30 minutes.
  8. Boil a pot of water. Add sugar (3% by weight of water). Keep water at 80 to 90°C.
  9. Put the bagels in and blanch each side for 30 seconds. Sprinkle a baking tray with cornmeal. Drain the bagels and transfer onto a baking tray. Let them proof for 15 more minutes.
  10. Brush egg wash over them. Grate slivers of parmesan cheese over, and sprinkle with some ground cayenne pepper as garnish. Bake in a preheated oven at 180°C for 15 to 18 minutes until golden.

Old Dough

Ingredients

250 g bread flour
150 g water
5g fresh yeast
1 g sea salt

Method

  1. Mix all ingredients in a mixing bowl. Leave it to proof at room temperature for 3 to 4 hours. Or you can leave it the fridge for over 10 hours.
  2. Take what you need for your recipe and cut up the leftover into pieces in unit weight required by your recipes. Shape into balls and keep in the freezer. They last up to 2 to 3 months. Just thaw them at room temperature before use.

Source: Devoted to Bread-making


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