Monday, October 21, 2013

Milk Toast Bread

This is my favourite toast bread.  The bread is fragrant,  it tastes so good and even can eat it by itself without spreading any jam or butter on it.

Recipe: Adapted from Carol's "The Second Book of Baking for Beginners"

You will need a 20cm x 10cm x 10cm baking mould.


320g high protein flour
1 egg ( about 50 g)
3/4  teaspoon instant dry yeast
1/2 teaspoon salt
20g fine sugar
100c.c. milk
50 g unsalted butter


1)  Knead the ingredients  except butter to a smooth dough. Add in butter knead till an elastic and smooth dough is formed.  Put in a lightly greased bowl, cover and rest for 60 minutes and double in size.

2)  After the resting time, punch out the air, divide dough into 2 equal portions (about 300g each). Shape to round. Rest for 15 minutes.

3)  Flatten and and roll like Swiss Roll. Rest again for 15 minutes.

4)  After resting, flatten the dough and roll again. Shape the loaves and place them in the greased loaf mould. Proof for 60 minutes.

5) Once the dough rises up to 80% of the height of the baking mould, preheat oven to 210 deg C.

6)  Once the fermented dough has reached 90% of the height of the baking mould, cover the lid (need to grease the lid also), bake in the oven for 38 - 40 minutes.

7)  Remove from oven, demould the loaf on the rack immediately.

Friday, October 11, 2013

Tangzhong Milk Buns -牛奶汤种面包

Recipe:Adapted from " The second Book of  Baking for Beginners by Carol"

Ingredients: Water-roux Starter (tangzhong in Chinese)
250 g milk
50 g high protein flour

1)  Combine milk and high protein flour together, mix well.
2)  Cook and stir over low heat  till mixture has thickened , remove from heat.
3)  Cover with cling wrap . Make sure it is cool prior to use.  The balance can keep in the fridge  for 3 - 4 days.

1) 100 g water-roux starter
2)  250 g high protein flour
3)  50 g low protein flour
4)  1/2 teaspoon instant dry yeast
5)  50 g egg (about 1 egg)
6)  30 g fine sugar
7)  1/8 teaspoon salt
8)  80 c.c.milk or fresh cream
9)  30 g unsalted butter

white sesame seed and sun flower seeds

1 beaten egg,  for brushing

1) Combine dough ingredients, except butter in a mixing bowl.  Beat  or knead it to soft, smooth dough  until texture doesn't stick to hands.  Add butter, beat or knead dough to glossy, smooth,  non-sticky dough again.  Now it is ready for fermentation if you are able to stretch it out to a thin "membrane".

2) Shape round and place in a lightly greased bowl, cover and ferment for 60 minutes and double in size.

3) After the resting time, take out dough, punch out  the air, divide dough into 8 equal portions (about 70 g each), roll into balls. Cover and rest for 15 minutes.

4)  Shape to your desired  patterns.  Arrange them in a greased baking tray.   Proof  for 50 - 60 minutes and double in size.

5)  Gently brush the top with egg glaze, sprinkle with a little of toppings.  Bake in a preheated 170 degree C oven for 15 - 18 minutes till golden brown.  Remove from the oven.

Wednesday, October 9, 2013

Ginger Duck - 姜芽鸭

Tasty and rich gravy reminds me of home-cooked food and when drenched on piping hot plain rice, gives the comfort and warmth of home. I love this dish. However it may not be favoured by many as the taste is quite exotic, but it is exactly this old-school taste which my taste buds love.

Recipe: (source from feminine magazine "Oriental Cuisine")

Ingredients: (My adaption in red)
1 naked duck
300 g young ginger - (sliced thinly)
5 pips garlic - (chopped)
2 pieces of fermented red bean curds
1 tablespoon fermented red bean curd sauce
2 tablespoon light soy sauce
2 tablespoon oyster sauce
2 tablespoon preserved soy bean paste (豆酱)
1/2 teaspoon dark soy sauce 

2 teaspoon sugar
1 tablespoon Chinese cooking wine (Shaoxin wine)

1)  Cut duck into pieces and blanch in boiling water, wash and drain.

2)  Heat up oil in a wok, saute ginger and garlic until fragrant, add fermented red bean curd, fermented red bean sauce, bean paste, light soy sauce, oyster sauce, and dark soy sauce. Stir fry for few minutes, then pour in duck and stir-fry for 2 minutes.

3) Add water (about 800 ml) and simmer over medium  low heat for 45 minutes and until the duck meat is tender.

4) Add in seasoning to taste. Serve hot with rice.