Dough-splosions

This is another classic case of recipe-in-progress that gets posted, so that I don’t forget what I did and what I want to try next time. Don’t ask what possessed me to attempt making bread, I don’t know. No less, bread that I can actually buy from down the road (since I’m still based in KL).

Perhaps stubbornness because I wanted to see if I could do it myself?

I also had a bit of an explosion because I forgot that I was making bread and went off to do something else. Note to self: don’t leave dough alone to proof for 4 hours, it will try to escape the bowl.

I made two types of bread, one was cinnamon sugar and the other was cheese sugar. I’ve provided the recipes for both. It wasn’t quite as fluffy as I would have liked, but I think that’s because I kinda don’t know what I’m doing. Suggestions welcome, and I’ll try again soon 🙂

TangZhong (湯種) Bread

Adapted from Do What I Like, though I also looked at Bush Gourmand. I made a bigger loaf and scaled the Tang Zhong for one loaf of bread.

Tang Zhong – apparently this fluffs the bread

130g water
3 1/3 teasp unsifted flour

1. Mix everything together, and cook over medium heat, stirring continuously.
2. Keep going until the mixture starts to thicken, and you see streaks across the surface when you drag a spoon across the top (I’ll add a picture next time).
3. Cool to room temperature.

Bread

500g flour
200g water
10g milk or some skim milk powder – make up the liquid in water instead
2 tsp salt
2 tablesp / 30g sugar – the typical amount in Hong Kong style bread is about double this, pump it up if you’re making a sweet bread
2 tsp yeast
50g melted cooled butter – I just melted mine in the microwave and let it cool to room temperature

2 teasp vanilla essence
2 teasp cinnamon
2 teasp brown sugar
OR
1/4 cup grated cheese
2 teasp brown sugar

Oven temperature: there are options…either 220 degrees C or 180 degrees C (I tried the 220 degrees C here)

1. Mix flour, water, milk, salt, sugar (30g for cheese loaf, 60g for cinnamon loaf), yeast, melted butter, and tangzhong together in a bowl. Also add the cinnamon and vanilla if you’re making the cinnamon loaf.
2. Knead until it gets stretchy, the “membrane stage”. I didn’t get there, so pics next time if I do. It also works in a bread machine for 2 cycles, about 10 to 15 minutes if I’m not wrong.
3. Put the dough in an oiled bowl, cover loosely to allow it to rise. Leave it there until it doubles in size. It takes about an hour to an hour and a half in a warm room.
4. Punch the air out, and dump it into the baking tin. Let it rest there for 15 minutes or so. It should pop out above the baking tin.
5. Now add your toppings:
   1. Sprinkle on the brown sugar for the cinnamon loaf, or
   2. Sprinkle on the cheese and brown sugar for the cheese loaf. I added too much cheese so I had to “rescue” it, hence the crown shaped top. Don’t over-do it so that it gets too heavy or the top of the loaf will slip out the sides of the tin when it bakes.
6. Bake at:
   1. 220 degrees C for 25 minutes. Then remove the tin, and bake for another 5 to 10 minutes so the outside gets crispy. Note that the cheese burnt a little on this setting, so a little tweaking may be required.
   2. 180 degrees for 25 to 30 minutes, with the lid of a pullman baking tin closed. I haven’t tried this yet, but the time seems a little short to me – to be updated!

In Sickness and in Mild-Lactose Intolerance

Despite the fact that I’m more than often (read: every day if possible) willing to eat hugely indulgent cakes/ice cream, that cheese and chocolate are some of the ingredients I use most frequently according to the tag cloud (after chilli and garlic), and that I would do a great many things to spend an afternoon eating a large bowl of clotted cream garnished with raspberries, I do have a slight problem with milk products.

Clearly, I am of the opinion that a slice of really good cake is worth any slight potential inconvenience it causes. But what it does mean is that I get rather grouchy when I eat bad cake, or bad ice cream, or those weird plastic cheeses. Wasting the lactose quota for the day, you know?

 

I never used to be this way. If not for this little issue, I’d probably balloon up to the size of a small walrus in a few weeks. Because I do love my cheese and chocolate.

I blame my university in the Netherlands for feeding me cheese sandwiches at breakfast and lunch almost every single day for 3 years. Perhaps my body went on strike after that? I’m still not especially keen on sandwiches. My feelings towards cheese have, however, not been affected in the slightest.

The consequence of all this is that you probably shouldn’t expect to find me extolling the virtues of the “best carbonara sauce I ever made”.

  

I understand that prior to providing pictures of a nice, creamy, brown mushroom soup may not be the best moment in time to discuss lactose intolerance.

So, why cream of mushroom soup? Um, I like it. And sometimes I miss Soup Spoon. No, this isn’t even similar to the Soup Spoon recipe at all, I just felt like having cream of mushroom.

And then, the opportune moment arrived – I was staying with BigFoot in Melbourne for the week, and both of us were sick. I was slightly healthier than he was by soup day, having had the worst of my flu a few days prior. Hence, I got to decide what we ate while he spent time accidentally taking very drowsy medication that knocks you out. He was up and about after a few hours, though I don’t think anyone else would have wanted to share the dinner we made. *cough hack sneeze*

 

Is it sad that I need the excuse that both of us were sick before having soup for dinner? I think it is. I don’t know why I have such an attachment to square meals at dinnertime.  It must be the auntie lurking within.

I also think it’s kinda bad that I was excited about being sick because of the excuse to have soup and garlic bread for dinner.

Anyway, vegan soup – because I didn’t need more problems in addition to flu. But I do think I will continue making cashew soup instead of using cream. I always end up with leftover cream in the fridge, and I never know what to do with it because it isn’t advisable for me to whip up the entire packet in one go and spend the afternoon eating whipped cream with a spoon.

Cashew Cream of Mushroom Soup, and Cheesy Garlicky Bread

Inspired by the recipes of Vegan Sparkles and Joy the Baker, though I’m not sure how close their method is to ours – I pretty much just glanced at their recipes for seasoning, before we went off and did our own thing in a congested stupor.

Cashew Cream of Mushroom Soup

2/3 rice cup unsalted cashews – yea, sorry I couldn’t find my usual measuring cup
2/3 rice cup hot water – as above… I don’t think it’s an exact science though
200g pre-sliced white mushrooms – I was sick, don’t judge. I usually don’t buy pre-sliced
200g large brown mushrooms – 3/4 roughly chopped smaller, 1/4 chunked large
1 red onion
3 cloves garlic
2 tablesp soya sauce
A few shakes of italian herb mixture
1 cube of vegetable stock
Black pepper to taste
2-3 more serving size bowls of water – like a cereal bowl size

1. Dump the cashews in the hot water and leave them to sit for a bit.
2. Throw the peeled garlic and onion in the chopper, and roughly chop.
3. Heat up a big pot with a little oil. Add the garlic and onion and let them sizzle until they smell great (if you can smell). If you can’t smell, keep going until they are soft and a little charred on some edges. Heat should be on medium.
4. Chuck in the white mushrooms and the browm mushrooms that you roughly chopped smaller. Keep the large chunks back.
5. Pour in the soya sauce and a few shakes of herbs. Don’t worry, you can always add more later. Stir stir until all is cooked. Use medium heat, don’t burn the bottom of the pot.
6. The cashews should have softened a bit by now. Put everything in the chopper and chop it well. I only chopped until the texture of large sand grains (note that I have a chopper not a blender).
7. Once the mushrooms are cooked, dump in the cashew water mix. Combine everything in the pot.
8. Then take everything out of the pot and chop it in the chopper until it goes smooth.  Pour it back in the pot over medium heat.
9. Now you can add in the extra water. I added 3 cereal bowls full, and it was a little too much. I think 2.5 bowls would have been enough.
10. Once the water is mixed in with the mushroom paste, crumble in the stock cube and make sure it dissolves. This is when you throw in the large mushroom chunks too.
11. Add some black pepper. It should be done soonish, as soon as the large mushroom chunks are done. Just keep seasoning until you like it, and you can boil down to make it thicker if you want.

Cheesy Garlicky Bread

6 cloves garlic
4 tablesp butter, softened
Some cheese – it’s up to you what you use, we used the equivalent of about 4 tablesp of maarsdam (that was what was on sale in the supermarket)
2  short, slightly crusty bread rolls

Oven temperature: set it to grill

1. Chop the garlic roughly in the chopper.
2. Add the butter to the chopper and then pulse the chopper again.
3. Dump in the cheese in the chopper and pulse a couple more times. The final mixture looks like egg salad, kinda gross in my opinion but whatever.
4. Cut the bread rolls into slices.
5. Spread the buttery, garlicky, cheesy spread on to the slices and reassemble into a  bread-roll shape.
6. Wrap the rolls in silver foil and stick them in the oven for about 10 – 15 minutes, or when you can smell tasty roasting garlic. After that, check and see if they’re done. Ours were slightly burnt because we didn’t check until 20 minutes (we couldn’t smell the garlic…)

Lazy French Toast

I’m a lazy person sometimes. By this I don’t mean the lazy where you stay in your pajamas all day and watch movies (though that can be fun too), I mean the lazy in which you find the easiest way possible to get the thing you want. And today I wanted french toast for lunch.

Of course french toast is a lunch food. It’s got egg, which is protein, bread  which is the carby part, and raisins which make up part of your daily dose of vege. The three basic food groups, yay it must be healthy! It’s also a teatime food, a dinner food, and a midnight snack food.

It’s also a pain as I don’t really like standing over the stove sweating away, especially just after getting up in the morning.

But, I decided, today is going to be a french toast day. Yesterday was meant to be a french toast day but the Tahiti Crepe was too much of a temptation to resist (strawberry compote + strawberry coulis + creme chantilly = amazing). This left me thinking of french toast late last night and thinking of food late at night, especially when you don’t have any, is a bad idea. I’m really not an obsessive person.

Lazy French Toast

Stolen and edited from Smitten Kitchen. But I didn’t invite anyone over, I just ate it all myself.

Bread – 4 slices. Any bread should be alright.
Eggs – 2
Milk – a bit more than a cup
Cinnamon
Raisins
Honey

1. Beat your eggs, add milk. The mixture should be a bit milky, and not too thick. Dump in cinnamon to taste (as you can see, I like cinnamon).
    
2. Layer your bread into an oven-proof dish, put raisins between the layers. I think chocolate chips, fresh fruit, or any other random snack would have been nice too.
3. Pour the egg on to the bread, and leave it in the fridge for about an hour to soak in.
4. Put the bowl into the oven for about 15 minutes at 220 degrees C. If you are extra lazy like me and don’t want to wait for the oven to heat up, put it in a toaster oven for about 15 minutes. Make sure it doesn’t burn!
   
5. Add honey and eat it by yourself in bed watching a movie. I did say it was lazy french toast.