Wednesday, March 26, 2014

Home-made Sweet & Sour Dip

I first created this sauce when hubby requested for Sweet & Sour Fish. I then decided to try something out of my usual concoction for a little tangy, sweet & spicy sauce instead.

I used fresh lemons, tomato sauce, sugar and sambal chilli by my mum. I mixed it up before cooking over stove top, adding starch water to thicken it. I personally love it so much. Hubby gave the thumbs up when he eat it with the fried fish fillet.

The next day, I was deep-frying Tau Kwa strips. I decided to make some more as dipping sauce for the Tau Kwa. My son enjoys the Tau Kwa as fries, healthy fries. And we adults enjoy the sauce as it goes very well with the bland Tau Kwa. So here I go, sharing with my readers..

Sweet & Sour Dip
1tsp Chopped Garlic
1tsp oil
1 Lemon, squeeze out juice
1Tbsp Tomato Sauce
1/2Tbsp Sambal Chilli
11/2Tbsp Sugar
3Tbsp Water
Some Corn Starch

1) Heat oil, fry garlic fragrant. Mix above seasonings and pour in to heat up.
2) Once bubble, stir well. Add Corn starch. Off heat, serve.

'Wu Pao Chun' Champion Bread

I was introduced to this bread by a reader who commented on my 5K Bread post. I am thankful that she told me about it. Finally my lazy butt decided to give it a try after the kids' school holiday. This month has been real busy...

I used my BM to knead and 1st proof as per Baking TaiTai did, where in gotten the recipe link from. I then shaped and baked in my BM after the 2nd proof. The bread is nicely browned after 45mins of baking in the BM. I did poke a little cos I was excited to see if it's really soft. Haha. It did give me the feel of satisfaction and tells me I am not gonna regret baking it.

Indeed for a straight bread recipe, it is soft and yummy. I liked that it uses very little butter, as that makes it more healthier if you do not wish to put on too much fats. (Am I right?) hubby commented that it is ok, soft in his view. 

My view is that it is not as soft as compared to 5K bread. But with the fuss free and fast way of baking a loaf of bread this texture, it is definetely a keeper for a Striaght bread recipe. Go ahead, try it. You will love it on a lazy day or need to bake a loaf in limited time.

Champion Bread (adapted from BakingTaiTai)
198g Milk
300g a Bread Flour
24g Sugar
1tsp Salt
1tsp Yeast
14g Butter

1) Put all above in the sequence, butter last. Set BM function to Menu 8:Dough function.
Once dough starts to form, add butter.
2) Once dough finish 1st proof, punch out air and divide into 2. Roll out and roll it up like swissroll. Repeat for the other half. Put into baking tin. Proof for 1hr or til dbl in size.
3) Select Menu12:Bake. Check around 40mins to see if bread is browned nicely. Once browned, can off BM and take out loaf to cool. Slice and keep in airtight once totally cooled. 

Thursday, March 13, 2014

Favourite recipe - 5 Thousand Dollar Recipe

Again, I baked them again, using the correct proportion of Bread & Cake Flour and a full recipe. We finished up all of it, in 3 days. 2 adults & 2 children... Omg!! Pls try them.....

Tuesday, March 4, 2014

5-Thousand Dollar Bread

I have seen this bread recipe previously but it didn't really catch my attention then. Til lately a FB fren who always bake bread posted about it twice, commenting on how soft and fluffy the bread is. The picture really shows me how soft it was and it really prick my curiousity to give it a try.

I am always going with straight bread recipe, reason being that I bake quite last minute or in short period of free time. I rarely had chance to shaped into assorted buns lately as I am fighting with the clock for more sleeping time. (I got 2 years to get used before my gal goes to P1 )

I make the starter dough the night before, leaving it to proof in the fridge for about 15hrs. Once you see the dough is with lots of hole, like fermented dough, it is almost ready. You just need to mix with the main dough ingredient and let it proof as per normal bread baking session. 

I halve the recipe and managed to have 600g dough. I braided 300g for a bread loaf and divide the remaining 300g into 6x30g and 2x60g buns, 3 cheesy sugar, 3 cheesy herbs & 2 hotdog roll. (My 1st in braiding a nice sausage roll le. I am so proud!!!)

Final results: I really never regret baking it. This recipe is really soft, even much much softer than those TangZhong bread recipes in my view. Pls, try it... 

5-Thousand Dollar Bread (adapted from BakingIntoTheEther)
*halve recipe and I yield 600g dough
Starter Dough
150g Bread flour (supposed to be 105g Bread + 45g Cake flour)
12g Caster Sugar
3g Instant Yeast
120ml water

1) Jus mix above together until not lumpy. Leave to proof in a warm place for 2hrs or overnight in the fridge.

Main Dough 
105g Bread Flour
45g Cake Flour
40g Caster Sugar
1tsp Salt
12g Milk powder *i omit as I don't have
45g egg
27g Water
36g Butter

1) I use my BM for kneading so I put ingredients in the order of Water, Egg, Flour, Sugar, Salt. Set to Menu 8: Dough function. Add in starter dough. 
2) Once the dough comes together, I add in the butter and let it continue to knead.
3) Once the 1st proof is done, I divide accordingly to my preference. Bake at 180-200deg, depending on ur oven for 20-25mins for buns and 35-40mins for loaf.

PS:: If you want to know why it is call 5 Thousand Dollar Bread recipe, go to my recipe source to find out more. What I understand is that a Shifu spent 5 thousand dollar to find this recipe and share with his/her fren, whom in turn post in her blog.