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Posts Tagged ‘butter’

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.

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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.

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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.

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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.

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Here’s the other half of the dough ūüôā
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.

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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!

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Delicious Pesto and Ham…yum.

 

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

YUM

Cheryl

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I’ve been searching for the website where I saw this cashew butter recipe, but I can’t find it. I was soooo certain that it was on chocolate ¬†covered katie’s website, but I did a search and it wasn’t there. I googled “cashew butter recipe”, and all the recipe’s I found had salt, sugar (or some kind of sweetener), and oil. The recipe I found went like this:

Ingredients:

Raw Cashews

Method:

1. Soak raw cashews overnight.

2. Drain cashews.

3. Blend cashews until smooth.

4. Stick in the fridge until you want to use it.

 

I added 1 tbsp of coconut oil to my 3/4 cup soaked raw cashews because my cashews weren’t coming together like a paste. I didn’t want salt or sugar because my¬†intention¬†is to use the cashew butter in place of oil or regular butter.

ūüôā

 

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This mini had a caramel butter cream frosting. I thought the caramel flavour was overwhelming though.

Adapted from: Libbie’s Chocolate Cupcake recipe.

I have a very hard time following recipes. No matter how much I tell myself that I will, I don’t. ¬†I very rarely (VERY RARELY) make the same recipe twice. ¬†Maybe I have a bit of baking ADD or something. ¬†This recipe was no different. I didn’t follow the recipe exactly. I just couldn’t. ¬†Luckily, they turned out really well. I mean, really well. They were moist, the chocolate flavour wasn’t overwhelming (I don’t like overly chocolatey things), and it wasn’t too sweet. ¬†I’ve made this recipe 3 times this month!

The original recipe is worth trying though. The original is less moist, but it’s still amazing.

I used a strawberry frosting I got from my friend Leah Kelly. ¬†Her website is called White Box Cupcakes. ¬†I’m not sure if the frosting recipe is on her site because I asked her for a frosting recipe and she emailed me the one below.

Strawberry butter cream frosting.

Vanilla bean butter cream frosting.

Chocolate Cupcakes

Ingredients:

  • 100g plain flour
  • 20g cocoa powder
  • 70g white sugar/70g splenda
  • 2 tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 60ml 35% cream
  • 60 ml 2% milk
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 vanilla bean

Method:

  1. Preheat the oven to 325¬įF.
  2. Put sugar and vanilla bean seeds in a stand up mixer with a paddle attachment. Mix until the vanilla seeds are distributed throughout the sugar.
  3. Put flour, cocoa, baking powder, salt and butter in the mixer. Mix together until you have a sandy consistency.
  4. Whisk milk, cream, yogurt and egg  in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  5. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of turns. Do not over mix.
  6. Spoon mixture into the 12 cases and cook for 20 mins or until your cake tester (aka a toothpick) comes out clean.

Strawberry Butter-cream Frosting:

(I couldn’t stick to the original recipe here either…)
Ingredients:
  • 2 sticks (1/2 cup) of butter, at room temperature
  • 3 cups of powdered sugar
  • 1/2 a vanilla bean
  • 1/4 ¬†cup fresh very ripe strawberries

NOTE: The original used a 1/2 tsp vanilla extract, had 1/4- 1/2 chopped strawberries and said to press with paper towel to remove moisture, and had 1/2 tsp milk. I kept the strawberry juice and omitted the milk. For the vanilla bean frosting, omit the strawberry, add 1/2 tsp milk or more depending on the consistency you want.

Method:

1. Cream butter until smooth and fluffy.

2. Add in powdered sugar 1 cup at a time with the mixer on low so you don’t get a lot of powdered sugar dust spewing up in your face. ¬†If you have a large stand up mixer, then you can add larger amounts of powdered sugar.

3. Add in vanilla extract, vanilla bean paste, or vanilla bean seeds that you scraped from the vanilla bean.

4. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go.

5. Add as much confectioner’s sugar as needed to achieve your desired consistency.

This frosting tasted a LOT better after I¬†refrigerated¬†it overnight. ¬†It tasted almost like strawberry ice cream. I had to tell myself not to eat it off a spoon because,¬†after all, it’s whipped butter with sugar, and I prefer to save my calories for bacon.

You can either use the frosting right away, keep it in the fridge, or freeze it. When you want to use it again, take it out of the fridge and beat it with an electric mixer until fluffy. If you take it out of the freezer, defrost in the fridge and then follow the above instructions.

Vanilla bean and strawberry butter cream frosting in disposable piping bags. I love my disposable piping bags!!

The strawberry butter cream was paired with the chocolate cupcakes, and the vanilla bean frosting went with a coffee cupcake.

CLOSE UP

Close up. The letters were from sugar sheets, bought at Walmart.

YUM ūüôā

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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 ūüôā

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 ūüôā ¬†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!

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