Bread » Simple Recipes

RED BEAN BUNS

Bread, Bread machine, Breakfast, Snack, Vegetarian 101 Responses »

Aug 232010

This is a very simple recipe for Asian style sweet buns, they are so soft and tasty. The water roux method was used to accomplish the softness of the dough. I made the dough with the help of my Zojirushi bread machine, therefore it was very easy, simple and without mess…just let the machine do the work. It is great as a snack or as a breakfast treat.

Ingredients:

Water roux
75 ml of water
15 g of bread flour

Dough
2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water

1 can of red bean paste

Method:

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough
Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down, knead the dough and form into a ball shape. Then divide into 16 equal portions. Gently flat the balls and fill it with the red bean paste. Shape the buns and place all finished buns on a baking pan. Cover the buns with saran wrap film and let rise until double in size.
Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.

Did you know that red bean paste was originated in China? The red bean paste is also called Azuki bean paste and is widely used in Asian cuisine, the paste can be very smooth or chunky (pieces of beans).

MOCHI CHEESE BALLS (ASIAN STYLE)

Appetizer, Bread, Cheese, Snack, Vegetarian 77 Responses »

May 172010

I posted a while ago, the recipe for “pao de queijo” , which uses tapioca flour as a base for this cheese bread. After researching different versions of these savory cheese bread/balls, I decided to make some change to add an Asian flavor to it. Instead of solely using tapioca flour, I added glutinous rice flour, known as mochi flour. Well, the consistency of this bread is slightly softer and slightly less chewy. If you like mochi you will enjoy this version. This version of cheese balls can be stored at the freezer the same way as the previous one. Whenever you want to enjoy a tasty snack or complement a meal, just pop the frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 300F and voila…you have a yummie and tasty cheese bread.

Ingredients:
1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 cup Parmesan cheese

Method:
In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough. Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F. Serve warm. Makes approximately 50 to 60 cheese balls.

Did you know that glutinous rice is also called sticky rice, sweet rice? In spite of the being called “glutinous” does not contain gluten. Rice contains two types of starch: amylose and amylopectin. Glutinous rice contains high amounts of amylopectin and negligible amounts of amylose, therefore is very sticky.

NO-KNEAD BREAD

Bread, Vegetarian 87 Responses »

Apr 262010

I must confess that I am a little behind, while many of you have already encountered this recipe all the way back in 2006. Just recently I came across this recipe of “no-knead bread” by Jim Lahey, from the Sullivan Bakery. Not to mention how excited I was to try, since one of my passion is BREAD. Anyway, without further saying, here is what I did…

Ingredients:
3 cups bread flour
¼ teaspoon yeast
1 ¼ teaspoon salt
1 5/8 cup water

Method:
In a bowl, combine all the ingredients, stir and blend well. The dough will be soggy and sticky (do not worry). Cover the bowl and let it rest for 12-18 hours (I did it for 18 hours on the kitchen counter).

After the rest, the dough will be full of air bubbles, remove the dough and place in a lightly floury surface with the help of a wet spatula. Shape the dough by folding the dough gently, again I kind of wet my fingers, so the dough will not stick to my hands. Once the dough is kind of a ball shape (no need to make it perfect, because it will change its shape), place the dough on a flour coated cotton towel, and gently place the towel with the dough into a container and cover with another towel, or if the towel that you are using is large enough, fold the towel to cover the dough.

Let it rise until the dough doubles in size, for approximately 2 to 2 ½ hours depending of the temperature of the room.

Pre-heat the oven to 450F, and place a ceramic pot with cover inside the oven as the oven heats. When the dough reach the desired size, gently scoop the dough from beneath the towel and gently place the dough into the heated pot, by flipping upside down the towel, be careful since the pot is extremely hot. THIS IS THE HARDEST PART OF BAKING THE NO-KNEAD BREAD. Cover the lid and bake for 30 minutes, then remove the lid and bake for another 15 minutes to brown the loaf. Remove from the pot and let it cool on a rack.

You will end up with a beautiful rustic looking bread, with a nice texture and crumb will be composed of lots and lots of holes.

Well, is was so easy and simple that I made two loaves in within two days…again, be very careful when transferring the dough to the hot pot, and do not worry if the shape of the dough looks weird, after all it is a rustic bread.

Did you know that the difference between common bread and artisan bread rest in the percentage of water? For instance, common table bread contain approximately 50% water, and the artisan bread contain approximately 60 to 75% water, therefore the crumb of the bread contain larger holes.

COCONUT ROLLS

Bread, Bread machine, Coconut, Vegetarian 77 Responses »

Feb 012010

These coconut rolls are yummie, it is very common in Brazil, where they are sold in the “padarias” which translate to bread stores. “Padarias” are found in every block in major cities and you can smell the bread baking during morning time.

I used my Zojirushi bread machine to make the dough. The rolls are filled with a tasty and creamy coconut filling. It is a treat as snack and even for breakfast.

Ingredients:
Dough
½ cup milk
1 egg
1 cup bread flour
½ teaspoon salt
2 tablespoon butter
2 tablespoon sugar
1 teaspoon yeast
½ teaspoon vanilla extract

Filling
1/3 cup sugar
¼ cup milk
¾ cup coconut flakes

1 egg to brush the rolls

Preparation:
Follow the instructions of your bread machine for dough setting. After removing the dough from the bread machine, knock the dough back and rest the dough in the refrigerator overnight by wrapping the dough in plastic wrap or a container, just remember that the dough will rise throughout.

In the meantime, mix the ingredients of the filling and cook in low heat until a slightly creamy sauce. Do not over cook.

Remove the dough from the refrigerator, knock it down gently and roll it open to a rectangle of approximately 1/3 to ½ inch thick. Spread the coconut filling on top of the dough. Roll it and cut into 16 pieces. Place the rolls in the pan and let it rise in a warm place for approximately 1~2 hours or until double the size.

Brush the rolls with the beaten egg and bake in a preheated oven for 15 ~ 20 minutes at 350F.
The leftover can be stored in the refrigerator and warm it up at the microwave.

SWEET ROLLS

Bread, Bread machine 65 Responses »

Dec 072009

First, if you have not noticed…I changed the look of my site It was kind of stressful since I was not sure if it would work, apparently is working so I am happy!

Second, I want to share a tip for making bread, the ones that you find in Asian bakery…My mom read at the newspaper that many Asian bakeries leave the dough in the refrigerator for up to a day before shaping and baking it. I too read somewhere that when the dough rises slowly the bread turns out to taste better. So I decided to play with my dough and the result is great. I cannot explain the texture of the bread, but believe me…is different, somehow more chewy, not excessive…and light. If you have been to Asian bakery you will understand what I am trying to say.

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I made this rolls with the help of my Zojirushi Minibread machine…honestly I like to bake the bread out of the machine better since I can control the time that I want the dough to rise, since the temperature is so different though out the year. Anyway, it is a great kitchen appliance.

These rolls are great, very light and you can enjoy with your favorite jam, butter or even just like that!

Ingredients:

1 egg and complete with milk to ¾ cup
2 ¼ cups bread flour
2 ½ tablespoon sugar
½ teaspoon salt
1 teaspoon yeast
½ teaspoon vanilla extract
1 teaspoon orange peel, finely grated

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Preparation:

Place the egg and milk mix, vanilla extract and orange peel at the bottom of the bucket and add the dry ingredients. Select the dough setting, let is complete the cycle. Remove the dough and place in a container with lid, let it sit in the refrigerator for 10-12 hours. When is ready to work with the dough, knead it down and make a long roll. Cut in 16 pieces and roll into ball shape. Place the balls in the baking pan covered with a film and let it sit for 1 to 2 hours depend of the temperature, make sure that the dough is the double of the initial size. Bake in preheated oven for 18 to 20 minutes at 350F or until the top turns to a light golden brown.

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