Put yeast in 60 grams milk+ yeast+ sugar, mix well and let it sit for 10 mins ( to allow the yeast to bloom, and this step to show how fine your yeast is)
In a big bowl, mix together the flour, salt. Beat the egg into the butter milk/butter/yeast mixture, then pour all the liquid ingredients into the dry. Knead it together with your hands or a dough hook until smooth, elastic and silky, adding extra milk/water if it seems a bit too dry. Cover the bowl in clingfilm and leave in a warm place to rise – either overnight in the fridge, or out in a warm kitchen for an hour to an hour and a half to double in size.
If your dough was raising in the fridge over night, make sure it is at room temperature , get it out of the fridge 1hr before
Punch the dough down with your hands to release the air, then knead again quickly (~ 2,3 mins). Work out how many buns you want and divide the dough into that many bits, rolling them into balls. (at this step you can put any filling that u like, i filled ‘em with some homemade jam, creamcheese, or even savory filling like paté, cheddar and shreddered roast chicken )
Line a baking sheet. Line up your bun-balls, close to each other but not quite touching. Cover with a wet tea towel and leave to raise again for 30 minutes.
When you’re ready to bake, preheat the oven to 180C – . Brush the buns with egg wash ( 1 egg beaten with a plash of milk and a teaspoon of honey for a stick sweet surface)
Bake for 20-25 minutes (depend on your buns size) until slightly golden.
The another recipe I want to share with you guys this week is about chocolate chips cookies.Who want a thick, buttery, crispy outside but soft and melting inside biscuits?this recipe is for you.Ah yeah, these biscuit is just sweet enough which is a highlight point too, I cant understand why many cookies recipe recently are very over sweet!
The secret ingredient is cornstarch which gave a very thick, crisp outside and soft, light and melting evry bites.Without the cornstarch, the biscuits was bit flatter, just crispy, not soft inside, but still damn good, trust me!so what kinds of biscuit you prefer, just use or not using it
and here is the recipe:
120 grams butter
150 gram flour ( 130 gram flour+20 grams corn starch if you like thick cookies like i said above)
100 grams sugar ( 40 grams white sugar + 60 grams brown sugar)
1 egg (room temperature)
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
100 gram choc chip (i recommend using a big size of choc chip like mini hershey’s kiss, becuz when you use tiny chips, it feel like all the chocolate chips are dissapeared into the cookies. Sorry im a chocolate geek! )
50 grams raisins (or nuts, or just choc chip again)
Cream the butter with salt at slow speed until soften
Put the sugar in and whisk at high speed for 3-5 mins more (until the butter sugar is soft, bit pale, but not too fluffy)
Crack 1 egg in , continue whisking for 20 sec, add vanilla
Sift flour+baking soda in, gently mix
Add choc chip and raisins, mix well.
Cover the mixing bowl with cling film carefully, leave in the fridge for at leat 1 hr until over night.
Shape the batter to equal cookies balls (around 15 grams each), put on tray and bake in the reheated oven ( 175C) for 15-20 mins.
When the cookies are done, let them cool down on rack, if they are still soft when cool, put them back in the oven ( 120C) for 10-15mins, im sure the biscuits will be crispy.
Hello everyone, it’s such a long time hey, I missed blogging but i just got a new job, back from work and exhausted…that’s y i’m so lazy to write…:) So, today, today, got back to blog, will start with 3 … Continue reading →
Pork tenderloin is one of those easy proteins that is relatively inexpensive, low in fat, and naturally tender. However, as the cleanest cut of meat, it can be quite bland. But with this recipe, the pork is very tender, flavorful and juicy. Also, the time making this dish is very fast, only 20 minutes for cooking, and dinner is ready! Perfect for weekdays after a long day working hei?
Thyme – Balsamic Pork Tenderloins Serves 2
1 (450grams) pork tenderloins, trimmed
3 Tablespoons soy sauce
3/4 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoons minced garlic
1 tablespoon honey
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1 tablespoon Dijon-style mustard
1 teaspoon sugar
Mix all the above ingredients and marinate for 2 hours
Heat oil in the pan over medium-high heat until very hot. Place the pork in the pan and sear until well-browned, 2 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1minutes. Repeat until all sides are browned. Transfer tenderloins to the roast pan and roast in oven until tenderloins register an internal temperature of 145 degrees F ( 60, 62 Degree C ), about 15-20 minutes. Baste the pork half way through cooking by marinated mixture.
While pork roasts, add the rest of marinated mixture in the pan you just sear the pork, add chicken stock in. Cook over medium-low heat, about 7-10 minutes. season to taste.
Serve with mashed potato or whatever side dish you like.
Today is the day of low fat food again. Indeed, I didn’t intend to give lowfat food a go, just in the mood of choux pastry or chiffon. But guess what i found in the fridge today? only left over … Continue reading →
In my mind, Flan is always the best childhood sweet treat ever ever and ever, it’s the only one dessert is served very often in my family, everyone love it, so do I. I love all the silky texture, the glassy … Continue reading →
Think of Something sweet, something bitter, something chocolatey… think of Brownie. I dont know why i was in the mood of Brownie today, it has run around and around in my head since i woke up…But you know, i have … Continue reading →