Hey everybody! I am currently on a work trip in Europe for the next three months and will not return until October. No daring baking for me for three months...boohoo =( but I will be back in October!! till then..take care of you!!
Jul 20, 2008
Jul 6, 2008
Mini Vietnamese baguette
We have a Vietnamese fast food chain in Hawaii called Ba-le. I absolutely love their Bánh mì sandwiches. Bánh mì sandwiches are made with some type of sandwich meat, pickled turnip and pickled carrots, and topped with some cilantro. The best part of a Bánh mì sandwich is the light and fluffy baguette. You would think a baguette is just a baguette, but the Vietnamese baguettes are much lighter and more airy. I searched for such a recipe and found one at Cook and Eat. I pretty much followed the recipe exactly, except, I shaped the baguettes like you normally would for a regular baguette.
I really like these baguettes... the outside was really thin and crisp, while the inside is light and fluffy. It was very good the first day, the second day the outside was no longer crisp, but was still tasty if you toasted it. Give them a try:
I really like these baguettes... the outside was really thin and crisp, while the inside is light and fluffy. It was very good the first day, the second day the outside was no longer crisp, but was still tasty if you toasted it. Give them a try:
adapted from Cook and eat
Makes 8 baguettes
1 cup rice flour
1 cup pastry flour or 3/4 cup all purpose flour
2 t baking powder
2 cups warm water
1 T active dry yeast
1 1/2 t sugar
1 1/2 t salt
About 4 cups of all purpose flour
1. Mix the rice flour and pastry flour along with the baking powder in a dish and set aside.
2. Combine the water and yeast and let sit to proof. Then add the sugar and stir to combine. Sprinkle in the salt and the rice flour mixture, and mix with a wooden spoon. Then, transfer the dough to a stand mixer with a dough hook and mix on low for about 1 minute. Add the 3 1/2 cups of the all purpose flour, continuing to knead with the hook for about 3 minutes until its all combined and forms a smooth dough. Then, turn the dough onto a lightly floured surface and knead for another minute by hand.
3. Transfer the dough to a large bowl, cover and let sit in a warm spot for an hour and a half, or until doubled in size.
4. Turn the dough out onto a lightly floured surface and carefully punch down. Cut the dough in half, and then cut each half into 4 pieces. Roll each piece into a bowl, and flatten a little. Then, cover the dough balls and let rest for 10 minutes.
5. Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 6 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
6. Fold the dough in half lengthwise by bringing the far edge down over the near edge. Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching. Roll the dough a quarter turn forward so the seal is on top.
7. Flatten the dough again into an oval with the palms of your hands. Press a trench along the central length of the oval with the side of one hand. Fold in half again lengthwise. This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom. Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
8. Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens to about 8 inches.
9. Place the roll, seam side down, on a baking sheet lined with parchment or a silpat. Repeat with remaining dough balls, and space each roll about an inch and a half a part. Cover and let them sit for another 30 minutes.
10. Preheat the oven to 425F. Slash the dough by running a razor blade or a sharp knife along the length of the baguette. Bake the bread for 20 minutes total, rotating the baking sheets after 10 minutes. The bread should be golden and sound hollow when tapped. Cool on a rack before serving. Best eaten the same day it’s cooked, but you can freeze the bread if you don’t use them the same day.
2. Combine the water and yeast and let sit to proof. Then add the sugar and stir to combine. Sprinkle in the salt and the rice flour mixture, and mix with a wooden spoon. Then, transfer the dough to a stand mixer with a dough hook and mix on low for about 1 minute. Add the 3 1/2 cups of the all purpose flour, continuing to knead with the hook for about 3 minutes until its all combined and forms a smooth dough. Then, turn the dough onto a lightly floured surface and knead for another minute by hand.
3. Transfer the dough to a large bowl, cover and let sit in a warm spot for an hour and a half, or until doubled in size.
4. Turn the dough out onto a lightly floured surface and carefully punch down. Cut the dough in half, and then cut each half into 4 pieces. Roll each piece into a bowl, and flatten a little. Then, cover the dough balls and let rest for 10 minutes.
5. Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 6 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
6. Fold the dough in half lengthwise by bringing the far edge down over the near edge. Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching. Roll the dough a quarter turn forward so the seal is on top.
7. Flatten the dough again into an oval with the palms of your hands. Press a trench along the central length of the oval with the side of one hand. Fold in half again lengthwise. This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom. Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
8. Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens to about 8 inches.
9. Place the roll, seam side down, on a baking sheet lined with parchment or a silpat. Repeat with remaining dough balls, and space each roll about an inch and a half a part. Cover and let them sit for another 30 minutes.
10. Preheat the oven to 425F. Slash the dough by running a razor blade or a sharp knife along the length of the baguette. Bake the bread for 20 minutes total, rotating the baking sheets after 10 minutes. The bread should be golden and sound hollow when tapped. Cool on a rack before serving. Best eaten the same day it’s cooked, but you can freeze the bread if you don’t use them the same day.
Jun 30, 2008
Classic Brownie
I am still on the search for the perfect brownie. So far, I think there are three that I like.
- Brownies from Alice Medrich's Cookies and Brownies
- Best ever Brownies from Baking with Julia
- this one...Classic Brownie from Cook's illustrated
If I had to choose a favorite of the three, I think I will definitely choose Alice Medrich's brownies. But what I learned from the brownies from Cook's illustrated is that having the nuts on top instead of incorporating it in the batter makes the nuts taste much better. The nuts tend to get soggy when it's inside the batter. Having the nuts on top makes the brownies much better. What I will do next time is make the Alice Medrich's brownies with the nuts on top...we'll see how that works. Here's the recipe in the mean time:
from Cook's illustrated March and April 2004
1 cup (4oz) pecans or walnuts, chopped medium
1 1/4 cup (5oz) cake flour
1/2 tsp salt
3/4 tsp baking powder
6 ounces unsweetened baking chocolate, chopped fine
1 1/2 sticks (12 tbsp) unsalted butter, cut into six 1 inch piece
2 1/4 (15.75 oz) cups sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325°. Cut 18-inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 13 x 9 inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edge. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick baking cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, about 5-8 minutes. Set aside to cool.
3. Whisk to combine flour, salt and baking powder in medium bowl. Set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15-second increments; do not let chocolate burn. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using them) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. Cool pan on wire rack at room temperature about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, about 5-8 minutes. Set aside to cool.
3. Whisk to combine flour, salt and baking powder in medium bowl. Set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15-second increments; do not let chocolate burn. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using them) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. Cool pan on wire rack at room temperature about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days.
Jun 29, 2008
Danish Braid-Daring bakers
The hosts of this month's challenge are Kelly from Sass and Veracity and Ben from What's cooking. I just have to say thank you thank you thank you, Kelly and Ben for this wonderful challenge. I have always wanted to make some sort of laminated dough, but always too intimidated by it. A danish dough is great for a first timer, because it doesn't require nearly as many turns and folds as a puff pastry dough, but the result is still quite delicious.
I wanted to do a savory braid, but in keeping with the true spirit of daring bakers, I didn't want to change the dough recipe. So I decided to keep the orange zest, cardamom and orange juice in the dough, and made a sort of omelet as my filling. My filling included broccoli, onions, ham, and of course eggs.
The pastry was really delicious, I think it would have complemented a sweet filling much better, but was still very good with my omelet. This recipe is definitely a keeper. Thanks to Kelly and Ben, I think I just might tackle puff pastry next. waaaah ha ha!! Here's the recipe, in half portions (as usual).
I wanted to do a savory braid, but in keeping with the true spirit of daring bakers, I didn't want to change the dough recipe. So I decided to keep the orange zest, cardamom and orange juice in the dough, and made a sort of omelet as my filling. My filling included broccoli, onions, ham, and of course eggs.
The pastry was really delicious, I think it would have complemented a sweet filling much better, but was still very good with my omelet. This recipe is definitely a keeper. Thanks to Kelly and Ben, I think I just might tackle puff pastry next. waaaah ha ha!! Here's the recipe, in half portions (as usual).
from Sherry Yard’s The Secrets of Baking
For the dough (Detrempe)
1 1/2 tsp active dry yeast
1/4 cup whole milk
1/6 cup sugar
Zest of 1/2 orange, finely grated
less than 1/2 teaspoon ground cardamom
3/4 teaspoons vanilla extract
1/4 vanilla bean, split and scraped
1 large eggs, chilled
1/8 cup fresh orange juice
1 1/2 cup plus 1/8 cup all-purpose flour
1/2 teaspoon salt
For the butter block (Beurrage)
1/4 pound (1 stick) cold unsalted butter
1/8 cup all-purpose flour
DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
Makes enough for 1 large braids
1 recipe Danish Dough
For the egg wash: 1 large egg, plus 1 large egg yolk
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
Jun 26, 2008
Coffee milk bun
I am currently obsessed with bread. I love baking bread, I love kneading bread, I love the smell of bread baking, and what I love most about bread is of course, eating it. I saw this post for coffee milk buns on Angie's My kitchen my laboratory, and I knew I had to try it.
The texture of these buns are really soft and the best part is they stayed soft for almost a week. The only complaint I have is the coffee flavor is not very strong. My testers knew they were flavored, but they couldn't tell what flavor it was. I think next time, I would leave the coffee out all together. Here's the recipe:
The texture of these buns are really soft and the best part is they stayed soft for almost a week. The only complaint I have is the coffee flavor is not very strong. My testers knew they were flavored, but they couldn't tell what flavor it was. I think next time, I would leave the coffee out all together. Here's the recipe:
from My kitchen my laboratory
240g bread flour
60g TopFlour/Cake flour
7g milk powder
60g sugar
3g salt
7g dry yeast – dissolve in 30g warm water
2 tsp instant coffee granules, dissolved in 10g water
80g cold milk
80g cold water
20g melted butter or canola oil
Extra melted butter for glazing
1. Dissolve yeast in 30g warm water and wait for 5 mins to become frothy. Stir well.
2. Mix the bread flour, cake flour, milk powder, sugar and salt. Dissolve the coffee in 10g of water. Mix the coffee with the cold milk and the cold water. Mix the flour with the liquid to form a dough. Then add butter/oil and knead into a smooth and elastic dough.
3. Round the dough, cover and ferment until double in size, about 45 mins to 1 hour.
4. Punch down the dough to release some air. Divide the dough into 10 equal pieces. Place the pieces in a greased 9" round pan.
5. Cover with greased plastic wrap and prove for another 45 mins to 1 hour.
6. Bake in preheated 350 degree oven for 20 to 30 mins or until cooked. Brush the top immediately with melted butter. Turn out onto a wire rack to cool completely.
Note:
2. Mix the bread flour, cake flour, milk powder, sugar and salt. Dissolve the coffee in 10g of water. Mix the coffee with the cold milk and the cold water. Mix the flour with the liquid to form a dough. Then add butter/oil and knead into a smooth and elastic dough.
3. Round the dough, cover and ferment until double in size, about 45 mins to 1 hour.
4. Punch down the dough to release some air. Divide the dough into 10 equal pieces. Place the pieces in a greased 9" round pan.
5. Cover with greased plastic wrap and prove for another 45 mins to 1 hour.
6. Bake in preheated 350 degree oven for 20 to 30 mins or until cooked. Brush the top immediately with melted butter. Turn out onto a wire rack to cool completely.
Note:
- The original recipe calls for 5g of bread improver, I don't know what that is and I have not seen it anywhere in Hawaii.
- The original recipe says that the dough should not be sticky. My dough was actually quite sticky. I added another 1/4 cup of flour to the dough.
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