Archive

Posts Tagged ‘buns’

Sourdough Hot Cross Buns

April 19, 2014 1 comment

So here I am, dusting my old blog and making an entry…  There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.

Nevertheless, it’s 10.38 pm on a Good Friday evening.  I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday.  And i didn’t want to wait till Good Friday 2015 to post this up!

hot cross buns 3

 

These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.

“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get…  Plus, they are  all not that bad for you!

hot cross buns 1

 

hot cross buns 2

 

So here’s wishing everyone a Good Friday!

Sourdough Hot Cross Buns

250 gram bread flour

120 gram sourdough starter

50 gram coconut sugar

5 gram salt

1 egg yolk

35 grams butter

40ml milk

50 ml water

100 grams raisins

 

For the crosses, i just made a paste out of water and flour.

 

1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough

2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).

3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)

4. Make a paste with flour and enough water. Pipe crosses across each bun

5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.

 

Fast food @ home

August 14, 2013 Leave a comment

I am currently reading a book titled “the super natural home” by Beth Greer. In this book, Beth tells us about the toxins that we unwittingly expose to ourselves daily and what we can do to avoid or rather minimize them.

In a chapter of the book, she mentioned about her daughter coming home having eaten two pieces of McNuggets. She said, and i quote : “the dreaded food made from highly processed reconstituted chicken that is breaded and mixed with toxic additives and preservatives , then deep fried in fat-laden, partially hydrogenated oil.”

Also in the recent news was Jamie Oliver winning his case against McDonald’s over the use of pink slime, Where he pointed out that the meat in the burger patties had been pre-treated with a cocktail of chemicals and thus not fit for human consumption. McDonald’s has since agreed to change its recipe.

But, I don’t think i will be going to the golden arches for a while now.

So instead, i try to re-create. I’ve even gone a step further by making my own burger buns!

sausage patty

So here i am with my sausage patty burger. Appearance wise, it’s a far cry from the McDonald’s sausage McMuffins. Namely because i’ve used burger buns instead of english muffins and added the lettuce and tomatoes which are absent from the original.

The sausage patty tasted pretty close. I can confidently say that because Mr. Crustabakes who had absolutely no inkling of my copycat attempt pointed out the taste resemblance.

So, do try it out and save yourselves a trip to the drive-thru!

Simple Homemade Sausage Patties

Taken from MarthaStewart.com

Ingredients

  • 1 pound ground pork- i used chicken
  • 1 garlic clove, minced
  • 1 tablespoon dried sage, crumbled
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried fennel, crushed
  • Pinch of ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg white
  • 2 teaspoons vegetable oil

Directions

  1. Step 1

    Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

  2. Step 2

    To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.

  3. Step 3

    Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

 

Taken from King Arthur Flour

  1. Volume
  2. Ounces
  3. Grams

Buns

  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

  • 3 tablespoons melted butter

Directions

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Yield: 8 large buns.

 

 

 

 

 

Chicken Teriyak Burger

October 7, 2012 5 comments

I can’t believe I am finally dusting this old blog of mine from its inch deep of dust.

I apologize for the lack of activity around here. But hey, I think i might have a good excuse for it.

Over the past few months, I have had a baby!

Yes, my very own little bundle of Joy. And i couldn’t be any happier!

And i guess I am not like the SuperMoms out there who are able to juggle their babies in one hand while flipping pancakes with the other.

I am a Total mess.

and I am awful with time management.

Between feeding my baby girl (Yes, it’s a girl!) and burping her. I barely have enough time to wipe the spit up across my shoulder before my little one wails out for another request. Be it a diaper change, or a soothing hug. I am not complaining. I am more than happy to attend to her needs.

It just means that i won’t be posting as often.

And i will have to make do with lackluster blog posts and photos like so:

Image

This is really a raw picture. I didn’t have time to take out my lights or assemble my props the way i usually did way back when.

Nevertheless, I am happy i was able to put up this post. Even when i had to stop about four times doing so. 🙂

Chicken Teriyaki Burger

(Recipe taken from To Food with Love)

Ingredients
5 chicken thighs with skin-on, deboned
Teriyaki sauce:
1/2 cup Kikkoman soy sauce
1/2 cup sake
2/3 cup mirin
3 tbsp sugar
Method
Place ingredients for sauce in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling.
Season chicken thigh fillets with black pepper and pour about 4 tbsp of the teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest for later.

Preheat oven to 210C (400F). Place the chicken in a baking dish or a tray lined with foil. Bake on the upper rack of the oven for 25-30 minutes, turning the chicken once halfway and baste with remaining marinade. When cooked, remove and transfer to a chopping board. Slice into 3/4 inch strips.

* To serve, I seared burger buns facedown in a pan with a bit of garlic butter.

I assembled the lettuce and tomatoes on the seared buns and placed the teriyaki chicken in between.

Ham and Cheese Sandwich

August 3, 2011 5 comments

What you are looking at, is an attempt at making hamburger buns.

Go ahead, laugh if you want.

I know i have a long way to go in my shaping skills.

These may not look like hamburger buns, at least they still function as one.

Here it housed a slice of ham and cheese.

I would have totally put on some lettuce,

and maybe tomatoes.

But i didn’t have any of that fancy veggie stuff in my fridge.

I did however, used the leftover egg wash mixture for the buns,

to make scrambled eggs.

 

I hope everyone had a good breakfast.

I know i did!

Asian Sweet Bread Recipe for the Buns.

Asian Buns With Mayo Spam

July 28, 2011 5 comments

Today’s breakfast came in the form of Asian buns

Plaited and folded upon itself into a circle.

Topped with a mixture of

mayonnaise,

 spam,

cheddar

and scallion.

 🙂

Asian bun dough Recipe HERE

 

Egg Mayonnaise Buns

June 19, 2011 6 comments

I have always wondered what happens if i fill my bread dough with mayonnaise and sent them to bake?

Would the mayo turn into a runny goo and spill out of the buns?

And just for the fun of it, i decided to give it a go.

This bun was filled with egg mayo and ham.

Then i sent it to bake as usual.

and voila! No runny goo, no spills!

Just delicious buns with egg mayonnaise and ham as fillings!

 

 

Hidden Cheese and Spam Burgers

May 1, 2011 11 comments

Just the usual bread dough, stuffed with cheese and SPAM

And it’s pretty easy too. I just rolled the bread dough into a square, lay the cheese and Spam on the bottom half of the square, fold the top half over the filling, and seal it at the edges. Bake, and

cut them as desired!

It’s like having a hidden Burger!