Thursday, April 22, 2010

65°C Oatmeal Raisin Bread

I made 65°C Oatmeal Raisin Bread again. No more over baking, and I shaped them into small swiss rolls and baked them in the loaf tins. As you can see they look better than the 1st try..:)

See the texture are fine and softer.

Filling each small dough with margarine and cinnamon sugar.

This is my 1st try of making it..

Look a bit over baked, but it taste good:P (1st time)

Healthy Oatmeal Raisin Bread. My living room is filled with sweet flavour of cinnamon aroma fragrant:) I love it! I always looking for healthy bread recipe and I found this from Florence's Blogs ( Do What I like). I just baked it this evening and the bread is amazing! Slightly chewy texture from the addition of oats, and the warm flavour of cinnamon. It was delicious..:)

There are many way to make a loaf of bread. Today I'm trying out this 65C TangZhong(汤種)method which said to produce soft and bouncy bread, and which keeps bread well too. Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

To make this TangZhong,
Used 250ml water and 50g of bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C TangZhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the TangZhong. Leave to cool before using it.

Here is the picture of the Tangzhong(汤種)

165g bread flour
70g rolled oats soaked in 115g hot water, leave to cool
75g wholemeal flour
55g egg beaten lightly
5g instant yeast
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar
20g sugar
15g melted butter
55g TangZhong(汤種)
80g raisin
Please refer to the video how to make Tangzhong 

20g melted butter
20g sugar+ 1/2 tsp cinnamon powder


Mix all ingredients except raisin till a dough is formed. Knead in the raisins.
prove dough for 1 hour
Punch dough down to release the air and rest dough for 10 minutes.
Roll dough into a flat rectangular shape, brush it with the melted butter from the filling and sprinkle the cinnamon sugar mixture evenly on it.
Roll it up like a swiss roll and seal the edges properly.
Put it on the baking tray, Prove dough for another 1 hour and bake at 190°C for 30 mins or till golden brown.

Wednesday, April 21, 2010

Lao Por Bing ( Wife Cake)/老婆饼

Wife Cakes are actually made by men for their wives. It seems that long ago a wife sold herself as a servant to get money to pay for medical treatment for her father-in-law. The husband was so impressed by her dedication and wanting his wife back that he created the Wife Cake which he sold in the market. They became very popular so he was able to earn enough money to buy his wife back.

Lao Por Bing ( Wife Cake) has a long history and is popular in Hong Kong, and among Chinese. My Family loves this cake.

For the water dough, oil dough and how to assemble the pastry, please refer to this chinese video

This recipe is from Do What I Like
Water Dough:
100g top flour
25g icing sugar
20g margarine
20g sunflower oil
20g water

Oil Dough:
100g top flour
45g sunflower oil

55g candied winter melon, chopped to bite size( I rinsed off some of the sugar)
55g castor sugar
70g cooked glutinous rice flour (Koh Fun)
18g margarine
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water (at room temp.)

Egg wash
1 yolk + 1 tsp. water + pinch of salt


1. Put all Filling ingredients into a big bowl, mix until combined. Divide into 14 equal portions.

2. Water Dough: Rub butter into sieved flour and icing sugar till bread crumb state. Add in the water till a pliable dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 14 equal portions.

3. Oil Dough: Pour oil into flour and rub into an oily dough. Cling wrap and leave aside to rest for 30 minutes. Divide dough into 14 equal portions.

4. To Assemble: Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flar piece with a rolling pin. Roll it up Swiss roll-style. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the center of the dough and wrapped it. Flatten it. Apply egg wash.

5. Place on parchment paper lined baking sheet and bake in preheated oven at 200C for 9 minutes. Apply egg wash again. Bake for another 5 minutes or until golden brown.

Sunday, April 11, 2010

Tony Roma's Ribs Copycat Recipe

My family loves BBQ ribs!!! I found this recipe on the internet, and did some changes to the recipe. If you are not willing to pay a lot to have this at the restaurant, you should try this.:)

Tony Roma's BBQ Baby Back Ribs

Tony Roma's BBQ Baby Back Ribs Sauce Ingredients:
1 cup of Ketchup
1 cup of Apple Cider Vinegar
1/2 cup of Dark Corn Syrup( I used golden syrup)
2 tsp of Brown Sugar
2 tbsp worcestershire sauce
2 tbsp of mustard
1/2 tsp of Freshly Ground Black Pepper
2 cloves of Fresh Garlic minced
1 apple puree or 1/2 cup of apple juice ( i used apple puree )
1 small fresh chilly minced

To make the sauce:
Combine all the ingredients in a small sauce pan and bring to boil. Reduce the heat and allow it simmer for about 20 minutes until it becomes as thick as any normal BBQ sauce should be.

BBQ Baby Back Ribs Procedure

2 slabs of Baby Back Ribs

Tony Roma's BBQ Baby Back Ribs Sauce

Start by preparing the ribs. This is quick and easy, if you have never done it. The only real consideration is to ensure that the membrane has been removed from the bone-side of the slab. If not, just slide a dull knife under the membrane and lift it up a small section of it. (You might have to pry it a little bit.) Then grab that section and peel the membrane off. It's pretty tough so it should come off in one piece. Finally, clean anyway any excess fat that may have been trapped underneath it. Once the ribs are cleaned up, place them in a pot of water and boil them for about 30minutes. Afterwards give them a generous coating of sauce and wrap them in aluminum foil suitable for baking. Don't use the super thin stuff, if it breaks, you are going to have a nasty mess to clean up.

Make sure you sealed them up good and then pop them in the refrigerator for a couple of hours. After that preheat the oven to 175°C and stick the ribs in. Let them cook for about 2and 1/2 hours and take them out.

At this point you have two choices. The first is to coat the ribs with the remaining sauce and stick them back in the oven with the foil unwrapped (so they are exposed). Turn the oven on broil and let them cook for about 15 more minutes. This will give them a nice crispy top.

The other alternative is to allow the ribs to cool, seal them back up and put them back in the refrigerator. Later when you are ready to serve them; fire up the grill, coat them with the remaining sauce and cook them until they are warm and a little bit crispy. It shouldn't take more than a few minutes on each side. There you have it. Tony Roma's BBQ Baby Back Ribs right at home. It's a fairly lengthy procedure but it's not the least bit hard, just time consuming.:)