Hokkaido Milk Bread (Tangzhong Method)

It's my first time using Tangzhong method! And I love it. The texture of this Hokkaido Milk Loaf was, very soft and fluffy, and it remained so even on the 3rd day. Definitely a keeper!

Please note, this recipe is using breadmaker but don't worry I did it manually with my mixer. It took 30-35 minutes for me to knead the dough until it became smooth & elastic.

Ingredients for Tangzhong (sufficient to make 2 loaves)
50g bread flour (1/3 cup)
250ml water (1 cup)(Note: proportion of bread flour to water should always be 1 part bread flour to 5 parts water. However do not be confused with the volume/density of bread flour versus that of water, since 1 part bread flour is 1/3 cup whereas 5 parts water is 1 cup.)

Method
1. Mix water with bread flour and stir well until it is no longer lumpy. Cook over medium low heat in a non-stick pot, stirringly constantly with a wooden spoon/rubber spatula/egg whisk, to prevent burning and sticking to the pot.

2. The tangzhong (汤种) mixture is ready once it achieves the temp of 65 degrees celsius or once you notice that "lines" start to appear in the mixture every time you stir it. At this stage, the tangzhong should have the consistency and texture of glue.

3. Remove the pot from heat immediately and transfer the tangzhong into a clean bowl, and cover with clingwrap sticking onto the surface of the tangzhong  to prevent it from drying up. The "tangzhong" can be used as soon as it cools down to room temperature. You can keep it chilled in the fridge for 2-3 days but discard it as soon as the mixture starts to turn grey. 

Ingredients for 2 loaves (about 1080g in total)
540g bread flour
86g caster sugar
8g salt or 1.5 tsp (1 tsp is about 5.5g)
9g milk powder or 1 tbsp (1 tbsp is about 10g)
11g instant yeast or 3.75 tsp (1 tsp is about 3 g)
86g whisked egg or 1.5 egg (1 average egg is about 60g)
59g whipping cream
54g milk
184g tangzhong dough
49g unsalted butter, melted

Method :

1. First add all the wet ingredients except the butter (egg, whipping cream, milk, tangzhong) into the bread machine, followed by the dry ingredients (bread flour, sugar,  salt, milk powder, yeast) and select the "dough" mode. Do not add the melted butter yet. Only when all the ingredients come together to form a rough dough, then add the melted butter and knead until the dough becomes smooth and elastic.

2. Cover the dough with a greased clingwrap and place it in a warm enclosed space to let it undergo the 1st proofing, about 40 min.

3. Transfer the dough to a clean floured surface. Divide the dough into 2 if you are making 2 loaves. Punch down and deflate each dough and divide into 3 equal portions. Roll it round, cover with clingwrap and let it rest for 15 min at room temp. 

4. On a clean floured surface, roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from the left edge to the middle and another 1/3 from the right edge to the middle, and seal both edges in the middle. Turn it the other way round so that the sealed edges are facing down. Roll it flat so that it stretches to about 30cm in length.  Then flip it back again so that the sealed edges are facing upwards, and roll the dough into a cyclinder, like a swiss roll. Do it for all 3 portions, and place the pieces into a greased loaf tin, cover with greased clingwrap and let it proof in a warm enclosed space for the 2nd proofing,for about 1 hour or until doubled in size.

5. Preheat the oven to 180 degrees celsius. Brush the surface of the bread with egg wash and bake for30 to 35 min, or until it turns golden brown. Remove from the oven and transfer to a cooling rack for cooling.

source : Everybody Eats Well in Flanders

Ginger & Cilantro Grilled Fish

My lazy day super easy and super yummy grilled fish!

Ingredients :
lemon
grated ginger
crushed garlic
sesame oil
chopped cilantro
salt & pepper

Mix all ingredients together. Leave it for 15 minutes, then grill the fish.

Matcha Green Tea Crêpes

INGREDIENTS

• 2 medium eggs
• 2 Tablespoons butter, melted 
• 1 1/2 Tablespoons sugar 
• 1 1/4 cup all purpose flour
• 1 1/2 tsp matcha (green tea) powder
• 1 cup + 1 Tbsp milk any kind
• 1/2 tsp pure vanilla extract

  

INSTRUCTIONS

1. Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
2. Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won’t take much (about 1/4 cup).
3. Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
4. Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan.
5. Serve warm with white chocolate coconut filling, blueberries and strawberry sauce (recipes below).
6. To store, place in an airtight container or ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.

And for the filling I just mixed fresh cream with honey and berries.

Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting

Ingredients

• 3-1/3 cups cake flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 1/3 cup fresh lemon juice
• 1 tsp grated lemon zest
• 4 large eggs
• 1 cup + 2 Tbsp buttermilk
• 2-1/2 cups fresh blueberries

Instructions

1. Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper.
2. Whisk together flour, salt, baking powder and baking soda in a bowl.
3. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended.
4. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans.
5. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks.
6. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. 

Notes

WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature.Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner’s (icing) sugar, beating until smooth and creamy.

Source :Eat In Eat Out

Sweet Potato Quinoa Salad

Ingredients:

1 cup uncooked quinoa

2 medium sweet potatoes (about 1 pound)
1 red bell pepper, cored, and diced
3 tablespoons minced green onion
1 cup sliced black olives
1 avocado, diced
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon chipotle chili powder (or to taste)
1/4 cup minced fresh cilantro
1/2 cup diced cherry tomatoes for garnish
salt
freshly ground pepper


  
Directions:

Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.

Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.

Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes. Serve warm with tortilla chips.

Note: If you have a baby, six months or older, at home, this makes delicious baby food too! Reserve a small portion of cooked quinoa and cooked sweet potatoes. Puree with one or two tablespoons of milk and serve.

Serves 6

Source : Good Life Eats

Spicy Ginger Carrot Soup

Ingredients:

• 2 tablespoons coconut oil
• 1 small onion, chopped
• 2 tablespoons ginger, minced
• 2 garlic cloves, smashed and chopped
• 1 teaspoon ground cumin
• 6 carrots, washed and chopped into ½”
• 1 (12-14 oz) can coconut milk, unsweetened
• 1 cup vegetable broth
• 4 tablespoons fresh lemon juice
• Sea salt and black pepper

   
Directions:

1. Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
2. Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well, cook until fragrant - under a minute.
3. Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
4. Puree soup using an immersion blender, or standard blender. (Use caution when using a standard blender. The soup will be hot!) If soup is too thick, add a little extra stock or coconut milk.
5. Add the desired amount of lemon juice plus a little sea salt and black pepper. Serve hot.

*Note: Can be made ahead and kept refrigerated for 3-4 days.

source : simplegreensmoothies