Wednesday, April 27, 2011

Japanese Milk Bread

this recipe has more steps than the pyramid at Chichen Itza.
you will use every dish/pan/spoon in your kitchen.  But, you will make this bread over and over, its that good.
millions of Japanese can't be wrong!

what you'll need my little geishas....

tangzhong mixture:
-1/3 c. flour
-1 c. milk
whisk together in small saucepan and heat over medium heat until the mixture thickens, but don't bring it to a full boil.  remove from heat and set aside to cool.

In a small bowl, combine:
-1/2 c. warm milk
-2 tsp. yeast
-3 Tbs. sugar

whisk to combine, set aside to let yeast start.

In a large bowl or mixer bowl (I told you there were a lot of steps), combine:
-2 3/4 c. flour
-1 tsp. salt
-1 Tb. powdered milk (I used powdered buttermilk)

Once your tangzhong is cooled off so that it won't hurt your yeast, measure out half of it (120 grams) into the yeast mixture with 1 large egg.  Mix together and pour over dry ingredients in large bowl.
Let your dough hook work the dough until mixed then add:

-2 Tbs. softened butter

Let the hook work that in. this point, your dough may be very shaggy, if it is, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn't cling to the sides of the bowl any more.
Let the mixer knead the dough about 5-8 minutes.
Remove the dough onto a lightly floured surface and knead by hand until the dough becomes less sticky and forms a smooth ball.

Rise in oiled bowl 60 minutes, or until double.
If your house is cool, put a few inches of warm water in your sink and set your bowl into it, covering the dough with plastic wrap.
Once risen, divide dough into 4 pieces..
Form each piece into a ball shape, then flatten out into an round disc shape, about 6 inches across.
Roll the discs up like you would dough for cinnamon buns and lay in greased pan.
For this recipe, I just used an 8" round cake pan.
Repeat with each piece and fit them all into the pan.
Let rise under plastic wrap about 45 mins. to an  hour.
Carefully brush with a beaten egg.
Bake at 350*F for about 30 minutes.
At the 20 minute mark, I lay a piece of foil gently over the top to keep the bread from overbrowning.

You will make a titanic mess, but really love this, I promise.
The tangzhong mixture is enough for 2 pans of bread, so if you like, double the recipe and make it all!
But, you can reserve the rest of the tangzhong in the frig for a few days until you'd like to make it again.
Once your bread has cooled, if it makes it that far, store in a large ziplock bag to keep it fresh.
It will stay soft for a good while...not that it ever lasts that long around here.

Thursday, April 14, 2011

Making and Drying Pasta

okay, so my pasta "recipe" is not so much a recipe.
All I do is put a couple cups of flour (I used AP, but if you have semolina...use it) and a tsp. of salt (I added about a tablespoon of dried basil to this batch) and make a little well in the center of the pile, plop about 3 large eggs and let it go with a dough hook on the Kitchen Aid until it makes a dough ball that cleans the sides of the bowl.

Now, eggs are not all built the same, so your mileage may vary.
If its very sticky, you'll need to add flour.
If its dry, dribble some water until its not.
I know, rocket science, right?

Once it forms a smooth ball in the mixer, (you'll want it a little sticky) remove it and give it a few kneads on a lightly floured surface.
Cover with plastic wrap and let sit on the counter for about 45 minutes.
Divide in half.  On a lightly floured surface, roll...thinnish. (each half usually rolls out to a 18-20 inch circle-ish blob shape....I already hear your Italian grandmother mocking me.)
Using a pizza wheel, slice into desired size strips.

Now, comes the techy part.
If you aren't going to use right away, lay strips over suit pant hangers to dry.
I know you are jealous of my equipment and skillz.
Depending on your relative humidity, drying will take anywhere from a few hours to perhaps a whole day.
Just DO NOT store your noodles anywhere until they are completely dry or you WILL get mold.
I suggest making your pasta and boiling it right away.
Drying it is kind of a pain in the tookus. lol

Disclaimer:  Your Italian grandmother may violently disagree with any or all of my information, technique and/or advice on pasta making.  Use said blog post with discretion and/or caution.

Tuesday, April 12, 2011

Good Morning Viet.....err, hi!

So, Ive been neglectful.
Please forgive me!
My laptop died and I had to wait until it was fixed.
Well, my honies...its fixed!
New and exciting things to come tomorrow.
Please don't leave me or I will stalk you down and kiss your feet.

okay, I won't, but doesn't that sound frightening???


Related Posts with Thumbnails