Friday, August 21, 2015

Naan by Mou Samadder


Ingredients

All purpose flour (maida) -2 cup
Dry yeast1 tbsp
Sugar1 tbsp
Salt1 tsp
Water1/4cup, warm
Curd1/4cup
Milk 1/4 cup
Baking soda 1/4 tsp
Butter or ghee 1 tbps


Method

To Make Naan Dough

In a bowl take lukewarm water and mix dry yeast, sugar..Stir till dissolves the yeast & wait for 5 min , if it is active then add salt.
In another bowl take plain flour (maida) and add yogurt, 1/2 of milk and activated yeast water.
Mix well using spoon or hand and knead into dough. Add more milk while kneading if required.
Cover the naan dough with a moist kitchen towel and keep aside in a warm place to rest for 1 to 1.5 hour.
The dough will doubles as the yeast activates. Once ready divide the naan dough into roughly equal size dumplings.

To Make Naan On Tawa

Take each naan dumplings on a dusted board and roll into naan using rolling pin.
Alternatively you can make naan with hand stretching the dough in naan shape.
Turn on the gas and keep tawa to preheat.
Turn the naan to other side and apply water using hand.
Place the naan on hot tawa wet side down .Gently press using hand to stick in on tawa.
Cook for 1 min on high flame.
Turn the tawa upside down on gas flame .
Move the tawa carefully on flame to cook naan evenly.
Take the naan in a serving plate and smear some butter.
Cook remaining naan dumplings using above steps.
Serve naan hot with any curries you like... Enjoy !!!



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Sunday, August 9, 2015

Bacon Bits & Holland Mushrooms Focaccia Bread by Helga Soo


Ingredients 

(1) 255ml Warm Water, 1/2 tsp Sugar & 1 1/2 tsp fast rising Yeast

(2) 360g Bread Flour, 1/4 tsp Salt

(3) 2 tbsp Olive Oil

Bread Toppings

(4) 1/2 tsp Dried Rosemary, 1/6 tsp Black Pepper, 2 1/2 tbsp Minced Garlics, 1/2 tsp Salt & 3-4 tbsp Olive Oil.

Prepare 33cm by 22cm Baking Tray

Method

1. Dough: in a big bowl, Mix (1) and let it sit for 10 mins. Add (2) into (1) and use hand to knead. The dough at this time is sticky, add 1 1/2 tbsp (3) Olive Oil and continue to knead for 5-8 mins. Use the balance 0.5 tbsp Olive Oil to rub the surface of the dough, cover it with a clinch wrap and let it rise till double its size.

2. Use 1 tbsp Olive Oil (4) to oil the baking tray then place dough in it. Use palm to press the dough to fit the tray then use a clinch wrap to cover it and let it rise for 45 mins.

3. Preheat oven at 205 deg cel for 15mins. Meanwhile add toppings and brush the top with Olive Oil (4).

4. Bake at 205 deg cel for 20-25 mins or till lightly brown.

You may keep the leftover bread in the fridge and toast it before consuming.. Nice!



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Friday, July 31, 2015

Braided Bread by Winnie Janko Toh


Ingredients

500g white bread flour or whole wheat bread flour
200ml lukewarm water
75g melted butter
2 eggs
2 tbsp sugar or honey
2tsp salt
2 tsp dried yeast
For the glaze
1 egg yolk beaten with 1 tbsp water

Instructions

1) Dissolve the sugar in the water. Add the yeast, stir and allow to stand for 10 minutes.
2) Break the eggs into a small bowl and beat lightly.
3) Put the flour and salt in a large bowl and mix.
4) Add the yeast-water, eggs and the butter. Mix to smooth dough.
5) Place the dough on a lightly floured surface and knead for 10 minutes.
6) Put the dough into a lightly oiled bowl, cover and put in a warm place to allow the dough to double in size
7) When the dough has doubled in size, punch it down recover and leave it to double in size again.
8) Turn the dough out onto a lightly floured surface, knock it back then knead for 3 minutes.
9) Spilt the dough into 4 equal pieces and roll each piece out into a sausage. About 45cm long.
10) Braid the strands. Transfer the loaf to a well-greased baking tray, cover and allow to proof for about 45-60 minutes. (I use parchment paper)
11) Brush the loaf with the egg glaze and sprinkle with poppy seeds or sesame seeds – optional.
12) Bake at 180oC/360oF fan oven, 200oC/400oF conventional oven for 3-40 minutes. Place the loaf on a rack to cool.
Remarks: I always use sourdough for all my bread baking. And my conversion for the above as below:

For those who use sourdough
Replace yeast by using 118g sourdough
Reduce flour to 440g
Reduce water to 142g
Change for Instruction (1): ----- Add sugar or honey to water and stir till dissolve. Mix to the sourdough
And mix well. Then follow same instructions 2 to 12.

For this SG50 loaf, I divide the dough into 6 equal parts and use the 3 strands method. (use scale to measure each dough to get even sizes).
Above dough good for making either 4 strands, 5 strands or 6 strands. Please go google search how to make braid bread for the video.



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Tuesday, July 28, 2015

Egg and cheese quesadilla by Colene Koh


Made egg and cheese quesadilla for the kids breakfast this morning. Crispy on the outside, yummy and cheesy on the inside. Used good quality gouda and cheddar cheese for ultimate burst of flavour!!

Ok here is a step by step breakdown:

1. Scramble eggs, set aside.
2. grate cheese, set aside.
3. Put scrambled eggs and cheese between 2 pieces of tortilla wraps.
4. Pan fry it gently over low heat to melt the cheese and brown the tortilla.

While frying, press the quesadilla with ur spatula for an even browning. Some oil from the cheese will leak out, which will help with the browning. So i didnt even add oil! So yums...

Go make some!! You can find all the ingredients in the supermarket!



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Thursday, June 4, 2015

Assorted cinnamon rolls by Tan Connie‎




Ingredients
40g egg ]
+3tspn condensed milk ]170g
+ abt 110g UHT milk ]
1/4 small tsp salt
20 fine sugar
20g salted butter
220g bread flour
30g cake flour
1 tsp ground cinnamon
4g yeast

Some bal egg +1tsp milk for egg wash

Fillings
35g brown sugar ]mixed
3-4g ground cinnamon]well

Some softened butter;
A small handful raisins;
A small handful choz chips;
Toasted almond flakes n pumpkin seeds

Method
1. Measure n pour the ingredients into the bread pan in the above sequence.
2. Set the breadmaker to function C09(as in mayer breadmaker) to ferment dough immediately.
3. The machine stops in one hr.
4. Remove the dough onto a floured surface (i use a silicone baking mat)
5. Punch down the dough a few rounds, stretch n handknead into a square dough.
6. Spread butter on the dough, then sprinkle cinnamon n brown sugar mixed earlier.
7. As i m using 3 different flavours, i spread the ingredients proportionately in sections.
8. After spreading, start to roll like a swissroll without compressing the soft dough too much.
9. Measure the number of pcs desired n cut with a pastry knife.
10. Lay the sugar-side pcs flat on a lined tray. Do spread out some space between each pc for further proofing.
11. I use a long rectangular tray n invert another pc on top. Place in the baking oven with a cup/bowl of hot water at bottom for abt one hr or till double in size.
12. Remove tray n cup of water n preheat oven to 190°c.
13. Egg wash the top of buns bef popping into oven. Bake for abt 18mins or till top golden brown.

Enjoy !!

Note: This recipe serves abt 11-12pcs.



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Monday, June 30, 2014

Home Baked Wholemeal Honey Oats Bread by Goh NgaiLeng

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Chef Nishikawa’s 85% hydration Raisin Loaf by Yvonne Mah

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炼奶土司面包 by Eileen Tan

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Sunday, June 29, 2014

Mini Burger by Felicia Lim

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Thursday, June 26, 2014

Homemade Bread by Cat Yo

 
Ingredi ents:

280g bread flour or AP flour
40g sugar
180 ml milk
1 tsp instant dry yeast
30g salted butter
1 egg (for glaze)

Method:

1. In a large bowl, whisk together yeast, milk n sugar. Add in flour, mix till evenly combined to get a soft n sticky dough.
🕛 Cover bowl with clingwrap for 20 mins.

2. Knead the dough for 5 mins, rub in butter n knead until you have a smooth dough.
🕛 Cover n proof 40 mins. OR (2X dough size)

3. Flatten the dough, divide into 8 equal parts n knead into small dough ball.
🕛Cover n proof 30 mins. OR (2X dough size)

4. Flatten the dough, add in fillings n shape it. Place into mould.
🕛Cover n proof 40 mins. OR (2X e size)

5. Glaze with beaten egg. Bake in preheated oven at 170°C for 15 mins.

Pls take note:
* sprinkle some flour on the dough if it was too sticky to handle.

* if too dry, add more water. As different grades of flour have different absorbing strength.

* always cover the bowl with clingwrap or damp cloth, this help to seal in moisture.

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Wednesday, June 25, 2014

Sausage Buns by Florence Fok

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Sunday, June 22, 2014

炼乳面包 Japanese condensed milk bread by Wai Soh Man

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Saturday, June 21, 2014

Mini Croissants 迷你牛角包 by Victoria Moon Kua

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Monday, June 16, 2014

French Toast with Orange Taste by Angela Seah Thulin


1) In a separate bowl to prepare 2 eggs, 80ml milk, 1/2 tsp sugar, 1/4 little salt, 1 tsp orange zest - mix well. Then dip the French toast on both side for a while.
2) Heat up non stick pan with butter, toast these French toast in.. Let it slightly brown at all sides (not jus top n bottom) so as to achieve crispy skin. Then done.
3) In another small pot with little butter (20g) n add/pour Maple syrup in. Once corporated, off flames. You could add some orange zest here too..
4) Pour the maple syrup on top of the ready crispy toast bread. Then zest some orange skin on top..

Post link: https://www.facebook.com/#!/photo.php?fbid=10152147031216889&set=gm.659501060785640&type=1&theater

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Cheese Bread Sticks by Caroline Tan


Ingredient;
A)
300g High Protein Flour...
40g caster sugar
1/2 tsp salt

B)
160ml milk / water
1 egg white

C)
1 tsp yeast

D)
40g butter

E)
Egg wash
Coarse sugar
Mozzarella cheese

Method ;
1) Mix A,B,C in a mixing bowl, knead till a soft dough.
2) Add in D, knead till elastic.
3) Cover are rest for 40mins.
4) Slightly knead the dough again and rest for another 15 mins.
5) Roll out dough on a floured board, cut into strips and roll into ropes shaped, further rest for 20mins.
6) Apply egg wash an sprinkle sugar and cheese.
7) Bake at pre-heated oven at 180c for 15mins.

Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10203303678345163&set=gm.658391520896594&type=1&theater

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Pan Fried Red Bean Bread by Lena Lai

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Wednesday, November 7, 2012

Olive Garden Breadsticks Copycat Recipe

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I recently posted an Olive Garden soup recipe that I love (my Pasta e Fagioli copycat recipe) and realized I needed to post a breadstick recipe to go along with it. These breadsticks are deliciously soft and fluffy, with just the right amount of chew and they taste just as delectable as the real thing. According to this source I found online the Olive Garden uses margarine to coat their breadsticks. With that said, if you prefer butter over margarine (like me) then feel free to use that instead. Now you can enjoy bottomless breadsticks at home =)!  

Olive Garden Breadsticks {Copycat Recipe}
Yields 1 dozen

Ingredients:
1 cup + 2 Tbsp warm water (110 - 115 degrees)
1 1/4 tsp active dry yeast
2 Tbsp granulated sugar, divided
3 - 3 1/4 cups all-purpose flour
1 3/4 tsp salt
3 Tbsp vegetable oil

Topping:
2 Tbsp margarine or butter*
1/2 tsp salt
1/4 tsp garlic powder

Directions:
In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising. 
Bake in preheated oven 11 - 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.

Recipe Source: Cooking Classy

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Monday, October 29, 2012

Chicken Pot Pie Crumble - My Favorite Pot Pie

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You are looking at a must try comfort food meal. I was never a fan of chicken pot pie until a friend so kindly brought me this dish after I had my baby a few years ago. I'm fully in love with it! Rather then getting a surrounding of heavy pie crust you get a fluffy biscuit topping that will quickly have you loading your plate with a second round. In my opinion the topping is what makes this dish. It sets it apart from it's competitors, being loaded with Parmesan cheese, plenty of heavy cream, some black pepper and cayenne pepper for a slight kick, and I also added a little garlic powder (because how can I resist?). Then to finish, it's browned in the oven to beautifully golden perfection. 
And the wonder doesn't just end at the topping. That is just the beginning. It's loaded with fresh, sauteed veggies, fall apart tender chicken which is all tossed in a creamy white sauce. This hearty dish would also be incredible made with leftover turkey from your upcoming Thanksgiving feast. 
I love how this is your entire meal in one dish. The main course with the chicken, the side with its generous portion of veggies and a bread with that unbelievable topping. I love how the slightly tangy flavor from the Parmesan cheese will keep people wondering what delicious ingredient that incredible flavor is coming from. 
This meal will remind you of what a classic, simple, just plain good meal is intended to be. Enjoy!



Chicken Pot Pie Crumble
Yields about 5 - 6 servings

Ingredients:
20 oz. boneless skinless chicken breast halves (about 2 large)
1 (14.5 oz) can low-sodium chicken broth
1 Tbsp olive oil
1 cup peeled and diced carrots (about 2 large carrots)
3/4 cup diced celery (about 2 large stalks)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
3/4 cup milk
1 tsp lemon juice
1 1/2 tsp dried parsley
1/4 tsp dried thyme

For the crumble:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
1/8 tsp cayenne pepper (optional)
1/4 cup butter, cold and diced into small cubes
2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
3/4 cup + 2 Tbsp heavy cream

Directions:
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat). 
To prepare crumble: Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream and mix just until combine. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.
To prepare filling: Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes. Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan (I like to brown it a bit for and extra layer of flavor), then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil,  then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly. Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven). Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.

Recipe Source: adapted slightly from Cook's Illustrated, and yes I omitted the tomato paste and soy sauce =)
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Friday, October 19, 2012

Homemade Tortillas - White and Whole Wheat Recipes

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If you ask me, made from scratch Mexican food is just about as good as it gets. I've mentioned before that Mexican and Italian food are my two favorite kinds of food. One thing I love about each of them (other than the number one reason - the incredibly delicious flavors) is their use of so many fresh ingredients and how a lot of it is made from scratch. I've been to Mexico just a few times and one of my favorite things there was always the fresh tortillas. I loved stopping by the market to get a bag filled with a large stack of fresh flour tortillas from the bakery (I loved the fresh churros they have too, mmmm). I could probably eat that whole stack in one sitting.
These may seem like one of those things that's not worth the time and effort but I'm telling you, it is! I just don't like the flour tortillas from the store that are pre-made and loaded with preservatives, they just taste weird to me. Once you've had fresh tortillas, you know what I mean when I say homemade and store-bought aren't the same thing at all. There is the uncooked version you can get in the refrigerated section of the grocery store (which is what I use when I don't have time to make them from scratch) which are undoubtedly so much better than those you get on the shelf. Then several steps up from those are the homemade version.
These tortillas are a definite highlight of a Mexican meal. They are a simple, yet incredible upgrade. The tortilla is the first thing your going to bite into after all, so it better be good right? Enjoy!

Homemade Tortillas
Yields about 8 10-inch tortillas (you can get more then this just roll them 6 or 7-inches for taco size shells)

Ingredients:
3 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1/3 cup shortening or lard (or a combo of both)
1 - 1 1/4 cups very warm water
You'll also need large Ziploc bag

Directions:
In a large mixing bowl, whisk together flour, salt and baking powder. Using your hands, rub the shortening into the flour mixture until evenly distributed (mixture should hold its shape when clamped between your hands). Pour in 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed (I used 1 cup + 2 Tbsp water). Knead mixture by hand until smooth (I just did this in the bowl). Divide mixture into 8 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour. 
Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a  1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across). 
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.

Homemade Wheat Tortillas
Yields about 10 10-inch tortillas

Ingredients:
3 cups whole wheat flour (or 2 cups wheat flour + 1 cup all-purpose)
1 1/2 tsp salt
1 tsp baking powder
3 Tbsp shortening
3 Tbsp canola, vegetable or olive oil
2 tsp sesame seeds, optional
1 1/4 - 1 1/2 cups very hot water
You'll also need a large Ziploc bag

Directions:
In a large mixing bowl whisk together flour, salt and baking powder. Using your hands, rub shortening into flour mixture until evenly distributed, about 1 minute. Add in canola oil and mix with your hands until evenly distributed. Mix in optional sesame seeds. Pour 1 1/4 cups hot water into mixture and mix with a wooden spoon until mixture starts to come together, adding additional water as needed, then knead by hand until smooth.
Divide dough into 10 equal portions and shape each portion into a ball. Cover with plastic wrap and let rest at least 30 minutes or up to 1 hour.

Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a  1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across). 
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work then seal it shut when finished). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or refrigerated up to 1 week.


Recipe Source: white tortilla recipe adapted lightly from whatcookingamerica.net
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Thursday, October 11, 2012

Whipped Specialty Butters

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What is one out of the ordinary thing you should add as a new highlight to the Thanksgiving feast this year? Something that probably wouldn't have come to mind, whipped specialty butters to go along with those fresh out of the oven, homemade rolls. These butters are amazing! I was at my mother-in-laws a few days ago and she had fresh bread and some whipped cinnamon honey butter she'd bought at the store. I knew it would be a breeze to recreate after reading the ingredients list on the packaging label, so I came home and made it. In my opinion the homemade version may just be a bit better because it's freshly made, but other than that they taste exactly the same. 
I also decided to create a few other versions as well because why stop at just one flavor? There are many more I wanted to make but didn't have the time. Here's a few I had in mind: orange honey butter with orange extract and fresh orange zest, salted caramel butter with caramel sauce (rather than honey) and coarse sea salt, and lavender honey butter with dried lavender, because honey and lavender just go together. Really there are so many different flavors you could make, but if there's one you must try this Fall it's the Cinnamon Honey Butter. It makes an ordinary roll taste similar to a cinnamon roll.
Note that pictured is only 1/4 of each recipe just because I didn't want to use 3 cups of butter at once, there's no way my family of 4 could eat that much unless were were to serve it scooped over the top of ice cream cones. If it weren't so fattening I probably would like that =). 
If you are looking for a delicious dinner rolls recipe, I'd recommend trying this one. Enjoy!


Cinnamon Honey Butter

Ingredients:
1 cup salted butter, at room temperature
3/4 cup honey
1/2 cup powdered sugar
2 1/2 tsp molasses
2 tsp cinnamon

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.


Raspberry Butter

Ingredients:
1 cup salted butter, at room temperature
1/2 cup raspberry jam, seedless if preferred
1/2 cup powdered sugar
1 tsp raspberry extract (add 1/2 tsp more for stronger raspberry flavor)

Direction:
In a mixing bowl, using an electric hand mixer on medium speed, whip butter until light and fluffy, about 2 minutes. Add in remaining ingredients and mix until well blended. 
Note: the raspberry is naturally pink no food coloring is needed.


Vanilla Bean Honey Butter

Ingredients:
1 cup salted butter, at room temperature
seeds of 1 vanilla bean
2/3 cup honey
1/2 cup powdered sugar
1 tsp vanilla extract

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.


Recipe Source: Cooking Classy
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