Tuesday, February 28, 2017

Matcha Swirl Bread






My bread making passion is back and nothing makes me happier than kneading and kneading dough to make bread or bun for our tea break .  Now that the addiction of making bread is back, Wildboar and I will be having bread for most of our tea break... LOL!  Wildboar loves bread just like his dad. I remembered my father-in-law had bread everyday for breakfast. Looks like he takes after his dad. Good for me that he loves eating bread. I get to enjoy making bread and someone gets to eat the bread. 

He has taken a liking to my homemade ones.  Thank God for that, otherwise I have to eat my own bakes then...soon I will look like a loaf of bread ...okay back to this matcha swirl bread.  Love this matcha swirl bread .The aroma of matcha waffing out of the oven as it is baking in the oven is intoxicating ! The best aromatherapy for the house is the smell of freshly baked bread!  Agree? Only a bread lovers will understand this language :)  Easy to make and so therapeutic for the soul ...try it and who knows you might be addicted to it too. 


 use the knuckles to knead till window pane ( stretch thin )
divide into two portions..one with matcha and the other leave plain
cling wrap and proof for 1 hour, then divide into 2 equal portions
of each type..2 portions of matcha and 2 portions of original


 leave to proof for 15 mins, then roll out flat of same size


 stack one layer of matcha and original alternately
and roll like how you roll a  swiss roll





 place the bread roll into a greased bread






















cling wrap and leave to proof for another hour






















once it has proof to double its size,
bake in preheated oven 180 deg C for 30 minutes 





















once it is golden brown and cooked through ,take out of oven






















 and turn over the bread and cool on a wire rack, cover with 
clean kitchen towel till the bread has cool down.
Cut into slices, thickness of your choice :)
hubby likes it thicker


 love the matcha swirl...at least it looks done by a pro baker :)
 I am strong believer of "practice makes perfect"






















Keep in air tight container ...the left over bread can be kept in fridge
and zap it for 20 sec in a microwave oven 
it will maintain is softness and still taste
 like freshly baked bread

Matcha Swirl Bread

To make matcha paste:

5 gm of matcha powder mix with 1/4 tsp water - stir till become a paste

 dough ingredients:

220 gm high protein flour
120 ml warm water
3 gm dry yeast
3 gm salt
1 egg
20 gm butter  - room temp

matcha paste 

Method :

To make the dough -  
1.Put all the dry ingredients in a mixing bowl. Give it a stir to make sure all the ingredients are well mixed. 

2.Add beaten egg to the flour and stir into the flour mixture. Slowly add in the warm water and use a pair of chopsticks to stir till you get a sticky dough.  Add in butter and using the hand , blend in the butter into the dough till it is incorporated into the dough.  

3.Place the still sticky dough on a floured surface and using the knuckles knead till the dough is not sticky and you can stretch till thin ( window pane stage ). 

4.Divide dough into two equal portions.  One portion of dough , leave it plain.  The other portion of dough ,add in matcha paste and continue to knead till the matcha paste is well incorporated into the dough. 

5.Place the two pieces of dough in two separate clean bowls and cling wrap them and leave to proof 1 hour ( fermentation hour) 

6. After 1 hour of proofing or double its size, punch down the dough and divide into another 2 equal portions ( there will be 4 portions in total - 2 matcha and 2 original )

7. Roll into balls and leave to proof for 15 mins.  Flatten the round ball and roll flat into same size.
Stack alternately one after the other ,  starting with the plain dough and ending with the matcha layer. Lightly flatten with a rolling pin before rolling into swiss roll. 

8. Place the  bread roll onto a greased loaf pan. Cling wrap  and leave to proof again for 1 hour or till double in size.

9. Bake in a preheated oven of 180deg C for 30 mins or till top has turned golden and a tap on the crust gives a hollow sound.

10. Turn the bread onto a wire rack to cool down. Cover with a clean kitchen towel till it has cooled down before cutting into slices. Cut bread with serrated knife for a neat and clean cut.

* note:
keep bread in air tight container after slicing.  Left overs can be kept in fridge and zap 20 secs in microwave and it taste as good freshly baked ones.



Tuesday, February 14, 2017

HAPPY VALENTINE'S DAY


























HOMEGROWN MANDEVILLA FLOWERS

WISHING ALL MY READERS AND LOVED ONES

 HAPPY VALENTINE'S DAY



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Steamed Pumpkin Mantou























I love pumpkin and I can cook many dishes with it. I have made Japanese Pumpkin Cake and baked Pumpkin Cinnamon Rolls and Oven Baked Pumpkin Bun , and Steamed Pumpkin Cake and  Steamed Pumpkin Bun and oday , I want to share this wonderful , soft and and fluffy Steamed Pumpkin Mantou that I made for our tea break. I use Anncoo's recipe. Thank you Ann for the recipe. 

Mantou is basically quite bland and it goes well with dishes with gravy.  Of course even if you add pumpkin paste to it, it is still quite bland except that it has a mild pumpkin taste and of course , it gives the mantou nice natural orangey yellow color.  Love the texture, the pumpkin paste gives the mantou a softer and fluffier texture.  Love the added toasted black sesame seeds, it gives the mantou character :) and as you bite the seeds, it gives an awesome sesame flavor ! Goes well with the Nyonya Acar that I made a few days earlier.  Perfect match with the Acar that I made. Every bite is so good.  Biting into soft and fluffy texture mantou and the spicy, sweet and sour flavors of the Acar bursting on my tongue...gosh, I was like transported to a place where I was oblivious to things around me for a minute :p after while I drank the dried chrysanthemum  flowers gifted by my daughter Elaine. A wonderful afternoon tea with my hubby...seriously ,  delicious  homemade Steamed Pumpkin Mantou on a Valentine's Day afternoon  :) Easy to make too !























 these steamed pumpkin mantou are soft,fluffy
and have the most natural orangey yellow color


 steam the pumpkin and mash them and sift them to get a smooth paste


























add the pumpkin paste into the flour ingredients to make 
a soft dough and allow the dough to proof for 15 minutes


























roll the dough flat into 13"X 6" rectangular and roll  into a swiss roll


























cut the roll into 8 pieces equally


























place each piece of mantou dough on a square greaseproof paper 
and let it proof for 20 minutes or till double in size and steamed for 15 mins























I served the pumpkin mantou with my homemade Nyonya Acar
yummz!

Steamed Pumpkin Mantou - adapted from Anncoo

Ingredients

60g Pumpkin without skin
90g Wate
¾tsp Instant yeast
250g Plain flour/Hong Kong flour
25g Caster sugar
10g Vegetable oil or olive oil
1 tbsp Black sesame seeds (toasted)

 Method:
  1. Steam pumpkin till soft and blend to smooth while still hot. Set aside till cool.
  2. In a small bowl, mix instant yeast and water together.
  3. In another bowl sift in flour, add sugar, pumkin puree and oil. Add the instant yeast and water into it. Mix well, and use hand to knead mixture to a smooth dough, add toasted black sesame seed, knead well again. Cover dough and rest for 15 minutes at room temperature.
  4. Dust table top with some flour. Roll out the dough into a rectangle shape (about 13 x 6 inch). Brush some water on top of the surface.
  5. Roll up the dough like a Swiss roll. Cut into small pieces (8-10pieces) and put the small mantou on a small piece of wax paper.
  6. Put the mantou in the steamer and proof for 20 minutes or about double in volume.
  7. Turn the fire to high and bring water to boil and turn fire to medium, steam mantou for 15 minutes.

HAPPY VALENTINE'S DAY 
to all readers and 
have a blessed one with your loved ones 

Akai Professional

Where do you normally shop for akai professional  products? Akai Professional entered the electronic music industry in 1984 with one purpose in mind..that is to give artists the tool they need to express and further explore new musical possibilities. I was first introduced to AP products by Joe ,our dear friend ,who has a wide knowledge about most of the renown  brands in the music world.  AP has a wide category of products from Keyboards, DJ Controller, Pad Controllers, Abelton Controllers, Monitors, Recordings, Drum Machines And Synth And Guitar Pedals And Studio Essentials. You can check out their website for more information about Akai Professional.