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Wednesday, 30 August 2017

Kimchi Tofu Soup 韩国泡菜豆腐汤


A simple and easy to prepare no-meat vegetarian soup. Although the ingredients are rather ordinary, the flavourful kimchi was sufficient to infuse great taste and add nice colour to the soup 🍜😋

Ingredients

1 packet of Korean kimchi, 150g
1 box of pressed tofu, 250g
A small bundle of sweet potato noodle, soak in hot water
1 shiitake mushroom, soaked & julienned*
1 slice ginger
1/2 onion, julienned
2 stalks white scallion
5 cm carrot, cut into slices

Seasonings
1 tbsp Hua Diao rice wine
1 tsp Korean seasoned soy bean paste
1/2 cube chicken stock
Salt & sugar to taste
Dash of sesame oil

250~300ml water
Leftover mushroom water
Leftover kimchi sauce

Garnishing
Some cut green scallions

* Keep the water after soaking the shiitake mushrooms



Directions

1. Squeeze dry the kimchi slightly. Keep the kimchi sauce for later use. Easier to bring out the fragrance of the kimchi during stir-fry if the kimchi is drier.

2. Heat up about 2 tsp of olive oil in a pot, stir-fry the ginger, onion and white scallions till fragrant.
Add in the shiitake mushrooms, then followed by the carrot slices.

Next, stir in the kimchi. Stir-fry till fragrant.

3. Pour in the Hua Diao rice wine and continue to stir-fry for a while.

4. Add in the mushroom water, kimchi sauce, water, and Korean seasoned soy bean paste. Cover the pot and bring to a boil.




5. When most of the ingredients have softened, add in sugar, salt and chicken stock cube.


6. When the soup starts to boil again, trim the sweet potato noodle into shorter length, and add to the pot. Let it simmer till soften.

7. Arrange the cut tofu above the rest of the ingredients, and bring to a light boil. Off the heat, cover with a lid, and let the ingredients simmer for about 5 to 10 minutes.


8. Add dash of sesame oil to the soup before serving.

Add some cut green scallions as garnishing. Serve warm with warm rice 🍚😋


Thursday, 24 August 2017

Butter-Choco Marble Cake 牛油巧克力大理石蛋糕


Added melted chocolate to the butter cake for a better aroma :)


Pan size: 20x10x6cm silicone loaf pan


Ingredients

All ingredients in room temperature

20g whipping cream/fresh milk
20g condensed milk
1/2 tsp vanilla extract

110g unsalted butter, softened
100g fine sugar

110g top/cake flour
15g milk powder
1/2 tsp baking powder

15g cooking chocolate
5g whipping cream

3 eggs

Directions


1. Mix whipping cream, condensed milk and vanilla extract in a cup. Set aside.




















2. Mix and loosen top/cake flour, milk powder and baking powder in a mixing bowl. Set aside.

3. Melt cooking chocolate with whipping cream into a smooth paste in a small bowl. Cover and set aside.


4. Beat the eggs for a few minutes using a hand whisk.

5. Loosen the softened butter using a hand whisk, then add in the fine sugar.
The butter is soft but not glossy on the surface. If glossy, return the butter to the fridge for a few minutes.

Whip the butter till it becomes pale. It takes about 5 to 10 minutes using a hand whisk.

6. Slowly add in the beaten egg and blend well.



7. Sieve in the flour mixture from (2), and mix well. Avoid over-mixing.


8. Mix in the milk mixture from (1).

Give the batter a thorough mixing using a spatula.


9. Scoop about 2 tbsp of batter to mix with the chocolate mixture from (3).



10. Pour the chocolate batter into the butter batter. Use a spatula to mix briefly. Do not over-mix, or the batter will loose the swirling pattern



11. Pour the batter into a greased baking pan. Lightly bang to level up the batter.



12. Bake in a preheated oven at 160 degree Celsius, at middle rack of the oven for about 50 to 55 minutes, or till an inserted cake tester came out clean.



13. Transfer the cake to a cooling rack to cool down for about 5 minutes, before inverting out the cake.

Cover the cake with a paper towel to minimize lose of moisture from the cake.

After the cake has cooled down, cut and enjoy :)






Tuesday, 22 August 2017

Purple Wheat Wholemeal Bread 紫麦全谷吐司



I was attracted by the beautiful purplish artisan breads some of my Facebook friends baked. However, as I'm not a faithful fan of artisan bread, I sourced for the purple wheat flour and start experimenting using my Plain Wholemeal Bread. I was happy that the bread turned out well - nice purple and soft texture. 



Yield: one loaf of bread 
Raw dough weight: 594g
Bread Weight: 547 g
Pan size: 25x10x6.5cm loaf pan
Baking temperature & Time:
180°C for 15 minutes, then lower to 170°C for 35 minutes, at lower rack of an oven.

Ingredient A

For commercial/instant dry yeast witout natural yeast recipe, follow the green prints, or else follow the black prints. The suggested amounts given in green were based on estimation 😀 You may have to make minor adjustments based on the dough condition,

180g (205g) cold water 冰水*
25g raw sugar 黄砂糖
1/2  tsp salt 盐 ~4g
20g rice bran/veggie oil 米糠油/植物油
10g cold unsalted butter 冷无盐奶油

* You may reduce the water by 5 to 10g if you are not used to handling sticky dough

Ingredient B

200g (225g) Prima bread flour 百龄麦高筋面粉
60g Prima superfine wholegrain flour 百龄麦超细全麦面粉
30g purple wheat flour 紫麦粉*
12g milk powder 奶粉

* You can opt to replace 15g of purple wheat flour by same amount of spelt flour

Ingredient C

1/4 tsp (1/2 tsp)  instant dry yeast 即发干酵母
50g active natural yeast (100% hydration) 天然酵母

This is the purple wheat flour I have used.


Bread flour, superfine wholegrain flour, purple wheat flour and milk powder


Directions

1. Feed active natural yeast with water and unbleached bread flour. Use the natural yeast about 1 to 2 hours after feeding.
Skip this step if you are using commercial yeast totally.
For growing natural yeast using grapes, please click here :)



2.  Pour Ingredient A into the bread pan.




3. Mix Ingredient B before adding on top of Ingredient A.



4. Dig a hole in the centre of the flour mixture, and pour instant dry yeast of Ingredient C in.
Pour the natural yeast along the edge of the flour mixture.






5. Select "C-11 Ferment Dough" function and press start. Although the process will take about 1:30 hour to complete, stop the process when the countdown timer reads 0:45 hour after the kneading blade has made 7 turns to flip the dough.


1 minute before the kneading blade start to turn.

At the end of the 7th turn.


6. Stop the program, and transfer the dough to a plastic bag pre-coated with a little vegetable oil.
Squeeze out the air from the plastic bag and tie a loose knot.

To prevent moisture loss during refrigeration, keep the dough in a second plastic bag.

Finally, place the dough in a bowl and cover with a lid. Store the dough in the fridge for about 12 to 18 hours to undergo cold fermentation. I stored the dough overnight till the next morning, about 16 hours.


7. Transfer the cold dough out of the fridge. Remove the outer plastic bag, invert the dough, and let it thaw for about 1/2 to an hour in room temperature.


8. While waiting for the dough to thaw,  apply a thin coat of butter on the loaf pan inner walls.


9. Cut open the plastic bag, and turn the dough onto a floured work top. 
Wear a pair of disposable gloves to handle the slightly sticky dough.


Deflate the dough.

Fold in the four sides of the dough into a square shape. Flip over the dough, cover with a lid, and let it rest for about 15 minutes.






6. After the 15-minute  rest, roll out the dough into about 1 cm thick. The width of the dough should correspond to the length of pan.

 Flip over and roll up the dough.


Pinch to seal the edge.


Dust the dough with bread flour, and with the seam facing down, place it into the loaf pan.




7. Spray some water over the top.

Cover with a kitchen towel and let it proof in room temperature for about 85 minutes or till the dough rises 1 cm above the rim of the loaf pan.




8. While preheating the oven, you may create some patterns over the top of the dough using stencils and leftover dusting flour. This step is optional. Or, you can just sprinkle some bread flour over the top of the dough.
I bought the stencils from Daiso.





9. Bake the dough in a preheated oven set at 180°C for about 15 minutes, and at lower rack of the oven.

Reduce the temperature to 170°C and bake for about 20 minutes.

End of baking.


10. After leaving the oven, invert out the bread immediately. Let the hot bread cool down over a cooling rack.



10. Cut the bread after it has completely cool down. Enjoy 😋







My first bake on 18 Aug 2017





Purple wheat + spelt wholemeal bread baked on 22 Sep 2017