65C Tangzhong (汤种) Bread

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I’ve been very intrigued by Asian baking techniques lately. After reading about and eyeing homemade Tangzhong bread from bloggers, I decided to give it a try this weekend.

The Tangzhong method is a water roux that produces soft and fluffy bread. I had made two type of bread to use up the roux I had made.

The first bread was an oatmeal whole wheat bread which I had adapted from Do What I Like. The results were indeed was soft and crumbly bread as fellow bloggers had described but perhaps could be softer and fluffier if I had kneaded the dough twice. Image

The second type of bread was a chocolate sweet bread also adapted from Do What I Like. I ran out of time when making this bread so I cheated a bit by not letting the bread proof to its full capacity before baking. The chocolate portion was fluffy but the sweet bread in the middle came out denser than it should. I will definitely be trying the Tangzhong method again, following the steps with more care and precision

Here is the basic recipe I had used for both breads:

Tangzhong:

250ml water

50g all-purpose flour

Ingredients:
250 g all-purpose flour
1 tbsp skim milk powder (optional)
80 g TangZhong
105 ml temperate water
1tsp salt
1/4 cup sugar
1tsp dry yeast
2 tbsp oil

Please check out Do What I LikeChristine’s Recipes, or Tastespotting for more information and instructions about baking using the Tangzhong method.

 

{Taste} Gingerbread Men

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If I lived in a fairytale, I’d be the town baker. All my baked goods would possess magical properties.

My hot chocolates would warm the Grinchs.

The fluffy light cakes would heal the broken-hearted.

My gingerbread men would guard me from evil in the world.

If only life could be this magical, this perfect…

Gingerbread Men
adapted from Martha Stewart

  • 3 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons salt
  • 1/2 stick unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 2 tablespoon unsulfured molasses

Directions

  1. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
  2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
  3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
  4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

I’m submitting this to Aspiring Bakers #26: Creative Christmas Motif Bakes! hosted by Alan of Travelingfoodies!

{Taste} Cinnamon Bun Cake

I took this Cinnamon Bun recipe and twisted it into a cake.

It was fluffy and delicious.

I was quite proud of myself.

innamon Swirl Buns with Cream Cheese Glaze
Adapted from Smitten Kitchen

Makes 18 buns.

Dough
1 cup whole milk
3 tablespoons vegetable oil
3 1/2 cups (or more) unbleached all purpose flour
1 tsp vanilla extract
1/4 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)
1 teaspoon salt

Filling
1/2 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1 square (1/4 inch) unsalted butter, at room temperature
Pinch of salt

Glaze
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1 square unsalted butter, room temperature
1/2 teaspoon vanilla extract
Dash of salt

For dough: Combine milk, butter, sugar, egg, yeast, and salt. Add flour. Knead until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling: Mix brown sugar, cinnamon and pinch of salt in medium bowl.

Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. Cut the log in half horizontally, revealing the stripped layers of dough and filling. Cross the two logs into a braid and twist into wreath. Place into baking pan.

Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though it may take longer. Don’t skimp on the double-rising time.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Add water to thin the batter if mixture seems too thick. Beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Want more “twisted” ideas? Feast your eyes on this:

Skinny Minhy’s Twisted Cinnamon Bread

{Life} Routine

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The alarm on my iPhone goes off. 20 seconds later, the alarm clock by my bedside goes off.

I stumble out of bed and change into my workout clothes.

I stumble into the kitchen. No need to turn on the lights. Squeeze the juice of half a lemon into a cup and fill it up with water. I down the drink like medicine.

Put on my running shoes to go for a run.

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After my run, I get ready for work.

I eat my breakfast in the car. Yes, I’m one of THOSE drivers. Guilty as charged.

Commute to work is an hour.

I spend 11 to 12 hours at work.

Commute home is an hour.

Once home, I unpack and prepare my food for the next day.

Go to sleep.

Day out.

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Next day arrives.

Repeat.

And this routine repeats. Day in, day out.

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Although content, I want to start settling into a career. My current job provides variety and challenges but there isn’t room for long-term advancement and the commute is a bit further than I would prefer. I like the work-life balance but my current job doesn’t feel like my calling. I feel I’m meant to do more.

I just don’t know what that calling is yet.

Life,

I’m lost waiting to be found.

{Taste} Vegan Biscotti

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There is something miraculous about vegan baking.

Non-dairy milk or just plain water can substitute for dairy milk while sweet brown rice flour or flax eggs can be substitutes for eggs.

I love working with the chemistry behind all these ingredients and seeing how they all come together. Of course there are times when my baking experiments fail but for the most part, I’m able to not only invent recipes on a whim but also manipulate the ingredient so that the recipe can be vegan friendly.

Here is the latest creation:

Vegan Peanut Biscottis 

Adapted from Food.com

3/4 cups whole wheat pastry flour

1/2 cups all-purpose flour

1 tablespoon baking powder

pinch of salt

1/2 cup brown sugar sugar

3/4 cup non-dairy milk

2 tbsp sweet brown rice flour

1 -3 tablespoon vegetable oil

1 teaspoon vanilla extract

1/2 cup crushed peanuts, toasted

In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, non-dairy milk, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), sweet brown rice flour and extracts.

Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.

With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off. Place these on the cookie sheets. Bake the logs for about 25 minutes.

Remove the pans and reduce the oven heat to 300°F. Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices. Place the slices cut side down on the cookie sheets. Bake 5-10 minutes, or until golden on the bottom. Turn the slices over and cook 5-10 minutes more, or until golden on bottom. Cool on racks, then store airtight for up to two weeks.

My Favorite

Ice Cream.

It’s the way to my heart.

And stomach.

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And I think I’ve found my favorite ice cream shop: Pazzo Gelato.

Favorite because their Vegan sorbetto flavors tastes just as good as their dairy options.

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The sorbettos were flavorful and creamy. Each sorbetto TASTES like what it says it is.

I got three flavors: Chocolate Orange Sorbetto, Strawberry Sorbetto, and Apricot Sorbetto.

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I couldn’t stop smiling as I scooped each spoonful into my mouth.

Amazingness.

Heavenly.

Favorite.

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Growing Up

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For my birthday,

I don’t need presents,

and please, no fancy parties.

ImageI DO want a cake, preferably homemade,

preferably with love by my mom,

and I DO want acknowledgment from my family that it’s my birthday.

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This year,

I had expected my grandmother to call me on THE day, asking to come over to celebrate my birthday with me.

The morning of THE day, the phone stayed silent.

By late afternoon of THE day, the phone remained silent.

My heart sunk.

My grandmother had forgotten my birthday.

I used to not care if she had forgotten.

But this year it DID matter because our relationship had improved significantly.

She meant more to me than I had realized.

I was hoping she shared that same feeling. I was hoping she would call me to wish me happy birthday.

I tried to brush aside my disappointment but the feeling lingered inside me.

After a few days, I finally got the courage to call her.

We chatted a bit. Then came the moment of truth.

I asked my grandmother if she remembered when was my birthday.

She responded with the correct date.

She said that she had waited all day on THE day for us to call her, to invite her over. She had my present all ready to go.

We never called.

I told her I was waiting for HER to call US.

She never called.

This is an example of how misunderstandings arise.

ImageCheers to growing up. Cheers to being another year older, another year wiser.