Pork Floss Buns

Ingredients:

Filling:

50-80g Pork Floss (or Chicken or any other meat floss you choose)

Dough:

A:

285g Bread Flour,

35g Sugar

1/2 tsp Salt

6g instant dry yeast

B:

30g egg (small sized)

85mL warm milk

84g water

C:

22g butter

Garnish:

2 eggs, beaten

Sesame seeds (to your liking)

Method:

1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.
2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.
3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.
5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.
6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.
9. Place the buns on a wire rack and let the buns cool.

***

Recipe 2:

3 cups bread flour

1.5 cups all purpose flour

1 pack rapid rise yeast

8 tablespoons granulated sugar

4 tablespoons dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

5 tablespoons of unsalted butter, at room temperature

480g bread flour

120g all purpose flour

1 pack rapid rise yeast

110g caster sugar

20g dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

60g unsalted butter, at room temperature

pork floss

mayonaise

Add yeast to warm water in a medium bowl, and set aside for 10 minutes. Next, add the bread flour, all purpose flour, granulated sugar and dry milk powder into a large mixing bowl. Slowly mix in the water + yeast mixture with the help of a scraper. Add in egg and softened butter. Mix well and knead to form a smooth and elastic dough.

After kneading, leave the dough to prove for 1 hour, or till it doubles in size.Try pressing a finger into the dough, it should leave a clear mark when it's ready. The dough is now ready to be shaped.For pork floss bun,Divide the dough into 60g portion, shape into balls and leave them to rest for 10 minutes.Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper. Or you can grease the baking sheet without using parchment. Leave the dough to prove for 45 minutes-1 hour.

Brush with egg wash and bake on the middle of the oven at 375F for 12-15 minutes.When the buns are cooled, spread a thin layer of mayonaise on top of the buns and coat generously with pork floss.

*Need to find an egg cream filling for this one*

***

Could it be this?!?

1/3 cup sugar

1/4 cup cornstarch

2 egg yolks

1 cup milk

1 tablespoon butter

1 teaspoon vanilla extract

Preparation:

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours.

Spanish Bread (Pinoy version)

dough:

1 to 1 1/2 packets of yeast
1/4 c warm water
1/2 c milk
1/2 c melted butter
1/3 c sugar
4 egg yolks
1 tsp salt
3-3 1/2 c all purpose flour


filling:
3/4 c breadcrumbs
1/2 c brown sugar
1 tbsp all-purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
extra breadcrumbs


dissolve yeast in warm water. in a bowl, combine milk, butter, sugar, egg yolks and salt. blend well then add the yeast mixture and enough flour to make a moderately stiff dough. transfer dough to a floured surface and knead until smooth and elastic. place dough in a greased bowl, cover and let rise until double in bulk.punch down dough then divide into equal pieces. combine all the ingredients for the filling. roll out each dough into a small rectangle. brush with butter then spread with some of the filling (or you can just sprinkle a little sugar on the butter or omit this step). roll up, then cover in breadcrumbs. place seam side down on greased baking sheets. let rise until doubled in bulk again then bake in a preheated 325˚F oven for 20 minutes or until lightly brown.

Ensaymada

3 1/2 to 4 teaspoonfuls of yeast

1/3 cup of lukewarm water

1 1/2 teaspoonfuls of white sugar

1/2 cup diluted evaporated milk or undiluted whole milk

1/2 cup white sugar

1/4 cup melted butter

3 egg yolks

2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)

grated mild white or yellow cheese

white sugar, softened butter for top or filling

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300˚F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Pan De Sal

Ingredients:

1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg
1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 to 2 tablespoon oil
4 cups flour
3 teaspoons dry yeast
breadcrumbs

Direction:

Combine water, evaporated milk and milk and heat in the microwave for 35 seconds. Take note: *The liquid mixture must be lukewarm only and not hot. Besides, you also have to use dry yeast and not the fresh one or else your Pandesal will get that sour smell.*

Run tap water over the egg for 30 seconds to warm it. In a bowl, pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as suggested by the manufacturer. Mix well with a dough mixer. If you don’t have one…you may use a heavy wooden mixing spoon (Holzlöffel). Mixing the dough manually is quiet a hard task, but never mind, this is a good exercise for your bicepts. Mix around 15 to 20 minute.
Knead the dough!

After you have thoroughly mixed the ingredients, you’re ready for some real fun. Now, sprinkle a little flour on your clean kitchen counter or table. Keep a little extra flour on the side to use as you work the dough. Turn the dough out onto the table. Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary. The dough is supposed to be somewhat sticky. So be careful not to add to much flour.
Give it a rest…

Put dough back into the mixing bowl. Cover the top loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Or in a 50°C (122°F) pre-heated oven. Keep dough covered until it doubles in size.

When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop).

Spray two baking sheets with non-stick cooking spray; preheat oven to 190°C or 375°F.
Roll in bread crumbs in an oval shape; place on baking sheet.Cover and leave to rise in a warm place until doubled.Bake for 10 to 15 minutes, or until golden brown.

Waffle

4 ounces of all purpose flour

4 ounces of whole-wheat flour

1 tablespoon of sugar

2 teaspoons of baking powder

salt

3 eggs

1 1/2 cup of milk

vegetable oil.

1. Put all the dry ingredients (flour, sugar, baking powder, and salt) into one bowl.

2. Put all the wet ingredients (eggs, milk, and oil) into another bowl and beat, mix, shake, stir until the eggs and milk become one.

3. Pour the mix you've just made into the bowl with dry stuff and mix again, until there are no lumps left.

4. Now put half cup of batter you made in the waffle iron. It would be a good idea to have the waffle iron hot and ready if you are really hungry like us. Or you can wait for it to warm up since the batter can rest for a while anyways and even tastes better if it does (little secrets).

5. There is no number five with this waffle recipe, you are done! We told you it was a simple, quick and hassle free waffle recipe!

Crepe

INGREDIENTS:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter

PREPARATION:
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Regular Crepe Pan Directions:Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.

Pancake

INGREDIENTS
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chicken Arroz Caldo

1 T. olive oil

4-8 cloves of garlic

1/2 onion, diced

1 pound chicken drummettes (or wings)

Ginger, sliced

1 C. sweet rice

1 C. calrose rice

3 C. chicken broth

2 C. hot water

1. Saute garlic, onion, and ginger in olive oil in a stock pot.

2. Add in chicken. Saute until browned.

3. Add chicken broth. Bring the broth to a boil.

4. Add sweet rice and rice (uncooked). Cook for 5 minutes.

5. Add hot water. Reduce heat to a simmer. It's done once the rice is soft.

Basic Congee

To make Chinese breakfast soup congee for four people, we need:
220 grams of round rice, washed and drained
2.5 liters of chicken bouillon (or alternatively water)
light soy sauce, to personal preference
sesame oil, to personal preference
white pepper, to personal preference
Garnish
3 chopped spring-onions
4 tablespoons of freshly chopped coriander leaves
2 tablespoons of roasted sesame seeds
30 g of sliced ginger
Put the rice in a pan and add the bouillon or water. Bring to a boil. Turn down the heat and leave under a low fire for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash. Add soy sauce and sesame oil and flavor with white pepper. Finally, add the topping according to personal preference.

Chicken Congee

Ingredients:

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chines rice wine or medium-dry sherry
3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
1/2 teaspoon salt1 cup long-grain rice

Accompaniment:

fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil

Preparation:

Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice..) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if nevessary.)
Season congee with salt. Serve topped with chicken and accompaniments.

Cooks' note:• Stock can be made 1 day ahead. Cool. uncovered, before chilling, covered. Discard solidified fat.

Monte Cristo Sandwich

Henry's Favorite Movie Count Of Monte Cristo


Kitine's Favorite Breakfast Monte Cristo *-*



2 Slices White Bread
Butter
30 g Sliced Chicken Breast
30 g Sliced Ham
30 g Sliced Swiss Cheese
1 Egg, Beaten
2 tbsp Milk

Place the bread in a clean work surface, Spread the tops with butter.
Place the Chicken, ham and cheese slices on one of the pieces of bread. Top with the remaining slice of bread, buttered side down.
Secure the sandwich with 2 picks placed in opposite corners.
Beat the egg and milk together.
Dip the sandwich in the batter until it is completely coated and the liquid has partially soaked into the bread.
Fry the sandwich in deep fat 375 f (150 c) until golden brown
Cut in half and serve immediately.

French Toast

One Morning.... I woke up and wanted to try something new. I Scan my handy-dandy cookbooks, trying to look for something-to-eat that will satisfy my tastebuds. then I found FRENCH TOAST

French Toast : made with slices of bread that are dipped in egg and milk, then fried in butter. Originally, french toast is a 'poor knights pudding' and was made by soaking slices of toast wine with sugar and orange juice. In France, french toast is known as pain perdu, or 'lost bread', as the bread seemingly disappears when soaked in the egg and milk mixture.

Mix: 2 tbsp Heavy Cream, 2 Eggs, 3 tbsp Sugar.

Dip: 6 slices of bread, one at a time, into the milk and egg mixture ensuring both sides are soaked. heat a knob of butter in a frying pan. Remove the bread from the mixture, drain off the excess liquid and cook on both sides until golden brown and cookied through.

Try it:

You can eat it with bacon and maple syrup or your favorite ice cream (vanilla ).