Japanese Style Sweet Bun Dough

This is the sweet version of Japanese style [water roux/tangzhong] bun which I baked after the savoury version [recipe here] which is soft, fluffy and light.   As mentioned earlier, serve these warm or at room temperature, it taste equally good.  It can be kept for up to a week in an airtight container in the refrigerator.  Just reheat in the oven @ 100 degrees C for 15 minutes [best to wrap in foil] or microwave before serving.

Water Roux Paste [tangzhong]

[yields about 150 gm tangzhong]
25 gm  [slightly less than 2 tbsp] bread flour
125 ml [1/2 cup] water

• Mix flour and water in a small saucepan.
• Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan.
• Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using.

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately.  If after several days, discard if roux already turned grey.

Ingredients for Savoury Buns - dough weighs about 800 gm
[makes 16 pieces x 50 gm]
375 gm bread flour
100 gm plain flour
35 gm milk powder [I used 2 tbsp]
75 gm castor sugar [I used 5 tbsp]
3/4 tsp salt 
2 1/2 tsp instant yeast
1 egg
150 ml lukewarm water [adjust as necessary]
40 gm butter

1. Knead all dough ingredients including all the water roux [except water and butter] on slow speed to combine.   Gradually add in water [don't add all, it may be too much], then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
3. Form dough into a ball.  Place in a bowl covered to rest for 25 minutes or double in size.
4. Punch down rested dough.  Divide into 4 equal portions.  Round up into a ball and rest for 10 minutes.  Divide each portion into 4 equal portions of about 50 gm each.
5. Shape into round balls.  Roll into circle and wrap each portion with a tablespoon of filling.  Shape into any shapes preferred [round, oval or triangle].  Bring the edges together and seal well.
6. Place sealed side down on paper casing.  Leave prepared dough on baking tray.  Do the same for the others.
7. Leave in oven to proof until double in size or in heated oven at 40 degrees C for 45 minutes.  Brush with egg glaze, snip a small criss-cross or lines on top before baking.
8. Bake in preheated oven at 190 degrees C for 12-15 minutes on middle shelf. Remove and cool on wire rack.  

  

 

 

Bacon Potato Mayo Filling - enough for 12 buns
75 gm streaky bacon - cut small pieces

1 potato - boiled or steamed then mashed while hot
1 onion - chopped finely

3 tbsp mayonnaise 
dash of salt and pepper to taste 

 

1. Heat a non stick pan to fry bacon until brown.  Remove but leave the oil behind to  fry the onions until soft.
2. Add in mashed potato and seasoning.  Mix well and stir in the fried bacon.
3. Dish out to cool before adding mayonnaise.
4. Refrigerate until later use. 

Century Egg and Meatball Porridge

 Quite a simple yet delicious century egg porridge.   Some recipes use salted eggs too, but omit it because I just love to taste the sweet, fragrant flavour of century eggs.  Here I used duck century eggs which are more fragrant and taste sweeter than chicken century eggs.

Ingredients

[serves 2-3]
Meat Balls Preparation
200 gm minced pork
1/2 tsp salt
1 tsp light soy sauce
dash of pepper
1 tsp cornstarch

• Marinate minced pork with seasoning.  Stir to mix well in 1 direction.  Keep refrigerated before use.  Shape into meat balls before adding to porridge.

Rice Preparation

125 gm rice - washed and drained

1 tbsp oil

1/2 tsp salt

1500 ml water

3-5 slices ginger

2 century egg - shelled and chopped 

Seasoning - salt, light soy sauce and pepper to taste

Serve with some shredded young ginger, chopped spring onions, sesame oil and pepper

1. Season rice with the oil and salt for 30 minutes.  Bring water to boil, put in ginger slices, rice mixture and 1/2 of the century egg.  Cook over high heat until boiling, then lower heat to simmer for about 1 hour.
2. Stir porridge ocassionally to prevent it from sticking to the bottom of the pot. 
3. Half way through cooking, add in the meat balls and continue to cook.
4. Once porridge is soft and thick, add in remaining century egg and seasoning to taste.
5. Scoop the porridge into serving bowl, sprinkle with some shredded young ginger,  chopped spring onions, sesame oil and a dash of pepper. 

 

KIWI YOGHURT COTTONY CAKE [OGURA CAKE]

Was browsing through some food blogs about cottony cake sometime ago.  By chance I came across a cake called Ogura Cake.  After going through the recipe, I realised that it is the same as the cottony cake recipe.  If I'm not wrong, there are at least 3 names for the similar cake.  That is,  Xiang Si cake, Ogura cake and maybe Souffle cake.   Before knowing these names, I called the cake as Cottony Cake so as not to confuse myself.

So this cake can be named as Kiwi Yoghurt Ogura Cake, Kiwi Yoghurt Xiang Si Cake, Kiwi Yoghurt Souffle Cake and Kiwi Yoghurt Cottony Cake.  Whichever the name is, this type of cake is cottony soft, low in sugar, fats and gluten and there are so many flavours you can try.
A little drop of apple green colouring and a teaspoon on poppy seeds were added to make the cake more appealing even though it is already a nice cake.  These can be omitted.

Ingredients for Egg Yolk Mixture

65 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

45 ml corn oil [3 tbsp]

80 ml kiwi yoghurt 

1 tsp lemon juice

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  
2. Pour 1 and 1/2 cups water into baking tray, place baking rack over tray.  Preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture

5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour into a 8" square tin [lined base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes.  For the water bath, use 1 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking.
4. Invert the cake after baking  and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper.   
5. Cool cake before slicing to serve or refrigerate for serving later.

Notes:

- can be served chilled 

- must finish within 2-3 days if kept in room temperature

- keeps well in an airtight container when refrigerated for more than a week

Steamed Black Sesame Buns

This is a healthy steamed bun that has the flavour of black sesame seeds which is easy to prepare.  Original recipe uses red bean paste as filling.   But,  I'm using the Savoury Split Green Bean Paste filling [see here for preparation]  leftover from the making of  Purple Rose Buns [see posting here].  Should look good with outer pau skin black and interior yellow  [didn't expect it to be so symmetrical..] .  The buns were lovely, soft and moist.

 

 

Ingredients

[dough weighs 550 - makes 12 pieces ]

Mix together - yeast mixture

1 tsp instant yeast

1/2 tsp sugar

1 tbsp pau flour

180 ml lukewarm water

Pau Ingredients

300 gm pau flour or low protein flour

1 tsp double action baking powder

40 gm castor sugar

30 gm black sesame powder [I grind toasted black sesame seeds until fine]

30 gm butter

 

 

 

Filling  

savoury split green bean paste or 200 gm store bought red bean paste

 

1. Combine and mix yeast mixture in a mixing bowl.  Stir well and leave aside for 10-15 minutes.
2. Then add in pau ingredients  [except butter].  Knead into a smooth dough before adding in butter to knead until elastic.   Cover and leave to proof for 30-40 minutes or until double in size.
3. Punch down and divide into 3 equal portions.  Shape each into a ball.  Then divide each portion into 4 equal parts.  Roll into round balls.
4. Wrap each dough around chosen filling and shape into any shapes preferred.  I used round, pleated and oval shapes.  Place on paper casing and leave to rest for 20-25 minutes.
5. Steam the buns over rapid boiling water for 10 minutes.  I steamed the buns from cold water for 12-15 minutes in an electric steamer, then leave for 5-10 minutes before eating.

 

 

 

 

Notes:
This is the first time I tried steaming paus/buns with my electric steamer with 2 trays. For this portion, I can only steam 6 buns at a time. 

Thai Green Mango Fish

My hubby's fishing 'kakis' caught a 2 kilogram threadfin fish and shared with us 3 slices of it.  So far I haven't cook freshly caught fish by frying.  This time with some fresh green mangoes from my neighbour, I pan fried the fish for a change. Yummy, sweet, sourish mango with fried fish.......um!!!    Nice with plain white rice.

Ingredients
[serves 2-3]
3 slices  fish [I used thread fin fish] - cleaned and pat dry
oil for frying fish
some toasted sesame seeds - optional
Ingredients for Sauce- [A]
1 small green fragrant mango [shredded]
3-5 shallots - sliced thinly
1 stalk coriander - minced
1 red chilli padi - sliced thinly 
Combine Together- [B]
5 tbsp limau kasturi juice [calamansi lime]
2 tbsp fish sauce
3 tbsp sugar

 

 

1. On a serving plate, put a layer of shredded mango, shallots, chilli and chopped coriander.
2. Heat wok, add in oil.   Fry fish slices until  cooked and golden brown.
3. Dish out on to serving plate.
4. Garnish with balance of [A] ingredients, then pour combined sauce B over fried fish and [A].
5. Serve immediately.

Note:
You can use fish fillets or even a whole fish for this dish.  

I'm submitting this post to Asian Food Fest - November 2013  
hosted by Lena of Frozen Wings

Japanese Style Savoury Buns with Luncheon Meat

Luncheon Meat Mayo Bun Filling 

This savoury bun uses water roux [tangzhong] which is soft, fluffy and light. Serve warm or at room temperature, it tastes equally good. It can be kept for up to a week in an airtight container in the refrigerator. Just reheat in the oven @ 100 degrees C for 15 minutes [best to wrap in foil] or microwave before serving.

Water Roux Paste [tangzhong]

[yields about 150 gm tangzhong]

25 gm [slightly less than 2 tbsp] bread flour

125 ml [1/2 cup] water 

1. Mix flour and water in a small saucepan. 
   Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan. 
2. Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using. 

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately. If after several days, discard if roux already turned grey.

Ingredients for Savoury Buns 

- dough weighs about 800 gm

[makes 16 pieces x 50 gm] 

325 gm bread flour

150 gm plain flour

20 gm milk powder [I used 1 tbsp]

50 gm castor sugar [I used 3 tbsp]

3/4 tsp salt 

2 1/2 tsp instant yeast

2 eggs

100 ml lukewarm water [adjust as necessary]

75 gm butter [I used 50 gm]

1. Knead all dough ingredients including all the water roux [except water and butter] on slow speed to combine.   Gradually add in water [don't add all, it may be too much], then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
3. Form dough into a ball.  Place in a bowl covered to rest for 25 minutes or double in size.
4. Punch down rested dough.  Divide into 4 equal portions.  Round up into a ball and rest for 10 minutes.  Divide each portion into 4 equal portions of about 50 gm each.
5. Shape into round balls.  Roll into circle and wrap each portion with a tablespoon of filling.  Bring the edges together and seal well.
6. Place sealed side down on paper casing.  Leave prepared dough on baking tray.  Do the same for the others.
7. Leave in oven to proof until double in size or in heated oven at 40 degrees C for 45 minutes.  Brush with egg glaze, sprinkle with sesame seeds, then snip a small criss-cross on top before baking.
8. Bake in preheated oven at 190 degrees C for 12-15 minutes on middle shelf. Remove and cool on wire rack.  

Proof dough until double in size

Brush with egg glaze, sprinkle sesame seeds

Cut criss-cross on top before baking

Fillings - Luncheon Meat With Mayo

200 gm luncheon meat [diced] - can replace with ham

1 onion - chopped

1 tsp oil

1 tsp black pepper

3-4 tbsp mayonnaise 

1. Brown diced luncheon meat or ham in pan. Push aside. 
2. Fry onions in oil to soften slightly, then mix with fried meat. Add in pepper. 
3. Mix well. Dish out to cool before mixing with mayonnaise. 
4. Refrigerate before using.

Savoury Brown Rice in Claypot

A rice dish that is not difficult to prepare yet yummy as a 1 Dish Meal for an easy lunch or dinner.

Ingredients

[serves 2-3]

150 gm brown rice - wash and drain

200 ml water or enough water

1 boneless chicken thigh - skin removed - cut cubes

1 Chinese sausage [lap cheong] - blanched in hot water then sliced

1 small piece of salted fish - wash and diced

1 spring onion - chopped

1 red chilli - chopped

Seasoning

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp chicken stock granules

1/2 tsp salt

1 tsp dark soy sauce

1 tbsp sesame oil 

a dash of pepper

some cornstarch

 

 

 

 

1. Marinade chicken with 1/4 of the seasoning ingredients.
2. Cook brown rice in claypot with some oil [prevent rice from sticking to base while cooking].  When water boils and simmering  [just when water is just drying up], pour 1/2 of the seasoning sauce over rice then spread marinate chicken, sausage and salted fish over rice.
3. Cover to continue cooking rice and ingredients for 5-10 minutes on low heat till the fragrance of the marinated ingredients seeped into the rice.  Off fire and leave rice covered for 10-15 minutes.
4. Sprinkle spring onions and chilli before serving.
5. When serving, give it a good stir and dish out into individual bowls or plates to serve.

Note:
I served this rice dish with a simple vegetable soup.