Feeds:
Posts
Comments

Posts Tagged ‘Bread’

First and foremost, I have to encourage you to check out the original recipe at http://homecookinginmontana.blogspot.ca/2013/03/japanese-milk-bread-using-tangzhong.html. Homecookinginmontana has become one of my top 3 cooking blogs.

I adapted the recipe slightly as I have problems following recipes to a T, however, Ellie’s version is worth the read, for her directions, tips and photos.

20130811_130045

NOTE: (I’m in the process of testing out how this recipe freezes. Here are the steps I’m going to follow.) This recipe is for two batches. I used one batch the same day, and I froze the other batch for later. Freeze the second batch right after Dough Directions: Step 4. When you want to use it, thaw it out in the fridge, knead it for 8 min (that’s an arbitrary time, you just want to make sure the dough is stretchy), then proceed with Dough Directions: Step 5.

Ingredients:

Tangzhong roux:

1/3 cup whole wheat flour

1 cup water (could be replaced by milk, or 50/50 water and milk)

Dough:

3 cups all-purpose white flour

2 cups whole wheat flour

4 tsp instant yeast

6 TBS sugar

1 tsp table salt

2 eggs at room temp.

1 cup warm milk

all of the tangzhong

8 TBS (1/2 cup) butter (cut into small pieces, softened at room temperature)

5 Tbsp of pesto (optional, you can fill it with whatever you want, or not fill it at all!)

1 beaten egg, (egg wash)for brushing unbaked loaves

Tangzhong roux Directions:

1. Place the whole wheat flour and water/milk in a small pot or sauce pan.

2. Whisk the mixture until all the lumps are gone.

3. Stir continuously with a wooden spoon over medium heat to prevent burning/sticking.

4. The mixture will become thick pretty fast. It will feel like warm polenta (or if you don’t know what warm polenta is like, then stop stirring the mixture when it begins to resist your stirring like cold pudding). It shouldn’t be liquidy, and shouldn’t be a thick mass.

5. If using on a different day: Transfer the tangzhong into a clean container. It can be stored up to 3 days in the fridge. Bring the tangzhong to room temperature before use.

If using the same day, cool the tangzhong to room temperature before use.

Dough Directions:

1. Combine all dry ingredients in a stand up mixer: flour, salt, sugar and instant yeast. Mix to combine.

2. Add all the wet ingredients, milk, egg and tangzhong… and any flavorings of choice, if you desire.

3. Knead until you get a dough shape and gluten has developed(about 8 minutes). The dough will be extremely sticky. The dough should pull away from the sides of the bowl, but will be sticky enough to stick to your fingers.

20130811_102458

This is how sticky the dough is. I had just added butter to it.

4. Add in the butter and continue kneading for an additional 12-14 minutes.

20130811_104012

This is half of the dough in a Heavy Duty Ziplock Bag. Ready for freezing!

5. Remove dough from mixing bowl, and put it into a well oiled large bowl to proof.

20130811_103950

Here’s the other half of the dough 🙂
NOTE: The first time I made this dough, it was VERY soft and sticky. I couldn’t hold it long enough to make a ball. Regardless, I stuck it in a well oiled bowl, and then let it proof anyway. After it has risen, I added flour to my table and kneaded it by hand until it was more pliable, and felt like regular dough. Then I added my Pesto and let it rise again.

6. Proof until it has doubled in size, about 40 minutes… though the time will vary depending on the weather and warmth in the house.

7. Deflate dough and divide into 8 equal portions. (Or, do what I did, and roll it out into a huge rectangular mass.)

This is the part where you can go crazy creative:

For non-filled: Roll out each portion of the dough with a rolling-pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Roll flat then roll into a cylinder. Place the roll with seal facing down in greased and parchment lined loaf pan. This is kinda like folding a burrito! Repeat with rest of the dough.

For filled: Roll out each portion of the dough with a rolling-pin into an oval shape. Spread/sprinkle filling of choice evenly over the rolled out dough and fold jelly style, pinching the seam to seal.  Repeat with rest of the dough.

8. Place in a pan lined with parchment paper, cover it with plastic wrap, and let proof for about 30-40 minutes, or until the dough doubles in size. The filled dough tends to rise slower, about 40-50 minutes or so.

20130811_122350

9. Preheat oven to 350 F

10. Brush risen dough with whisked egg on surface. Bake for 30 to 40 minutes. (My oven only took 30 min to cook this humongous batch of bread.)

11. Remove from the oven. Transfer to a wire rack and let cool completely for best results. We never wait for our bread to cool completely. I like to eat my bread warm. Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled…. you can freeze  it or reheat it for the next few days and it will still be soft and fluffy!

20130811_130225

Delicious Pesto and Ham…yum.

 

20130811_130329(0)

I ate the bread with some Bolognese sauce . Pesto, ham, Bolognese sauce…omg.

YUM

Cheryl

Advertisements

Read Full Post »

Chickpea Puri with green beans and heirloom tomatoes.

I love Dhal Puri.  My mom used to buy it from an Indian store when I was younger and I always loved it with curry. It was one of those special foods that you only got when we had parties or when my parents felt like eating it. We infrequently ate it, but I really enjoyed it. Since I began eating a plant-based diet (all of a week ago), I’ve been brainstorming things I could eat. Then I remembered Dhal Puri. It`s amazingly easy, and will definitely be a staple in our house from now on.  I`ll be posting my first version here but will update later with different, more “healthy” versions. I tried to stick as close to the original recipe as I could without modifications just to see if I could do it, but since I’m me, I modified it just a little.  Next time I make this,  I’m going to try substitutions such as; white flour with whole wheat and flax seed flour, or the dhal for hemp seed, or chia seeds. We’ll see how it goes 🙂

Chickpea/Garbanzo Bean Puri Recipe:

Filling Ingredients

1/2 cup dry chickpeas (soaked over night)

1/4 tsp turmeric powder

salt to taste

1/2 tsp roasted ground cumin

1/2 tsp roasted ground coriander seeds (I put this in because I love coriander seeds. It’s not in the original recipe.)

Puri Ingredients

250 g white flour

1/4 tsp salt

1 tbsp olive oil

1/2 cup water (the original recipe didn’t have an amount for water and I didn’t measure how much water I used. I’ll measure it out next time and update this recipe.)

2 tbsp canola oil for the skillet/non stick pan

Method:

1. Boil the chickpeas in salted water with the turmeric until the outsides are cooked but the center is still al dente.

2. While the chickpeas are cooking, make the Puri.

3. Put the white flour in a medium-sized mixing bowl or stand up mixer. Make a well in the white flour.

4. Add salt and olive oil to the well.

The dough is soft and a bit sticky. Put flour on your hands before you pull a chunk off of it!

5 . Put your mixer on medium and begin adding water slowly to the flour. You want a soft but workable dough. Do not over mix otherwise your dough will get very sticky. If you’re mixing by hand (which is what I did so I could feel the texture my first time around), place a wet cloth under your mixing bowl so it doesn’t move so much. Then, with one hand use your index and middle fingers to gently swirl the olive oil in a circular motion bringing the flour into the center. With the other hand, slowly pour in the water into the well while continuing to mix with the other hand. Remember, you want a soft pliable dough.  All of this took me about 7 minutes.

6. Let the dough rest for at least 20 min.

7. The chickpeas should be cooked by now. Drain them and grind them. I used my magic bullet (with the 4 blades not the 2 blade), but a food processor would work just fine here too. You could also use a mortar and pestle if you have a lot of time on your hands 🙂

Chickpea mixture with ground cumin and coriander seed. I made a lot. It freezes well.

8. Add the ground cumin and coriander to the chickpeas. Taste and add salt if necessary.

9. Pinch a 3 inch ball of dough and flatten it a bit with your hands.  Spoon about a 1/2 tsp of the chickpea mixture into the center of the dough. Take the sides of the dough disc and bring them together. You should have a closed ball.

10. Flour your work surface and the top of the ball. Roll out the ball to about a 1/4 of a cm. Some recipes say that you should be very gentle, but I wasn’t and none of my puri’s ripped or broke.

11. Heat a non-stick skillet with 1/2 tsp of oil. When the pan is hot, add the puri.  Cook for about 1- 1.5 minutes and then flip. Cook for another minute and take off the heat. Repeat this process until your dough is finished.

Great way to get hummus, beans and cucumber into a toddler all in one go!

My little girl is a camera diva 🙂

I ate my chickpea puri with green beans, hummus, cucumber, and a vinegar garlic sauce that my mom used to make when I was at home. She probably still makes it, but I didn’t eat it very much until I started to eat Vegan.

I got these green beans from Costco. I steam two whole bags in one go, and then cut them up and stick them in the fridge so they’re ready at any time.

My mom’s chili, garlic, vinegar sauce. I make a whole batch of it on Sundays and eat it all week long!

YUM!

Cheryl

Update: I made a double batch of the Dhal Puri again with Dhal this time.  It didn’t taste any better or worse than the chickpeas. The only difference is that I didn’t have to soak the dhal (yellow split peas), which means I didn’t have to plan to make the filling.

I also substituted:

1/4 cup of flour for whole wheat flour

1/4 cup of white flour for a mix of ground flax and chia seeds

Dhal Puri dough with ground flax/chia seed and whole wheat flour.

My conclusion: Not bad but nothing beats the flavour and soft chewy texture of white flour. The Puri turned out a lot more dense and was almost crispy. The day after I made a double batch of the white flour dough so I could alternate healthier, whole wheat, ground flax/chia seed puri, for oh so good white flour puri 🙂 I can’t get enough of this stuff!

I ate them with cucumbers and hummus 🙂

Oh, and I had cucumbers on the side with chili and salt. Mmmmmmm spicy salt.

 Yum 🙂

Read Full Post »

My husband has been talking about these “snacks” since … forever.  He finally found me a recipe for the Criollitos here (beware, the link is in Spanish) and so I decided to make them.  I didn’t like the ones I tried while I was in Argentina, but these ones were tweaked a bit for my taste.  They’re freaking delicious.

FOR THE DOUGH

3 tsp dry active yeast (The original recipe called for 25 g of fresh yeast.)

300 ml warm water

1 teaspoon malt extract or sugar

500 g all purpose flour

1/2 tsp salt (The recipe called for 15 grams of salt (half teaspoon).  This was WAY too little. Next time I’m going to add 2tsp of salt)

For filling

160 grams of room temperature but not super soft butter

(I made this recipe on a day that was 35C outside and the butter hated me. I had to refrigerate it until it was pliable but neither hard nor soft)

50 g of all purpose flour

1.5 cups grated parmesean cheese

Instructions

1.  Dissolve yeast in warm water and sugar.

2. While you’re waiting for the yeast mixture to froth, mix all of the filling ingredients together in a separate bowl.

2. When the yeast is bubbly (around 3-5 min depending on the temperature of your house), pour it into a stand up mixer.  You can do all of this in a mixing bowl and mix everything by hand. I’m too lazy to knead my own dough.

Then add the flour and salt and mix until the dough is combined into a soft mass. Knead the dough for about 3 minutes, or until it feels cohesive, but not sticky.

3.  Cover with plastic wrap and rest in the refrigerator for 40 minutes.

4. Roll dough into a  1 inch thick rectangle.

5. Place the filling on half of the rectangle and leave a 1 inch boarder around the edges. Fold the dough in half so the filling in sandwiched between the two layers.  Roll the dough to 1/2 inch, then refrigerate for 1/2 hr.

6. Take out the mass and fold into 3 sections ( like how you would fold a letter or a bath towel), roll to 1/2 inch.  If the mass is too soft (as it was for me in the 35C weather), stick it back in the fridge for a 1/2 hr.  Otherwise, fold it in 3 again, and roll it out again.  It is these steps which are creating the layers. Stick it in the fridge for a 1/2 hr.

7. Take the mass out of the fridge and fold it into 3 sections again. Roll it to a 1/2 inch and then fork it all over. Then cut out the shapes you want, and let rest to rise for about 1 hr or until the Criollitos are about double their height. YES, that’s right!! You won’t have to stick it in the damn fridge but you have to let it sit out for an hour!  Do not skip this step.

Waiting to be cut up.

These haven’t risen yet.

I got bored with squares, rectangles and triangles 🙂

8. Bake in a 350 degree oven for 20 min.

You tired yet? It took me the whole afternoon to make these damn things, but they were worth it. I’m going to make them again next month 🙂  The recipe makes a lot of Criollitos so I stuck a whole bunch in the freezer and we snacked on the rest. You can take them out the freezer and stick them in a 400 degree oven until they’re warm and crispy, about 5 min. I think. I haven’t tried it yet.  When I do, I’ll edit this section.  Enjoy!

Read Full Post »

%d bloggers like this: