Chocolate Ombre Pound Cake

 

Ingredients:

1 cup unsalted butter (softened)

1/2 cup caster sugar (if you prefer sweeter add up to 1 cup)

4 large eggs

2 cups plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

1 tsp. salt

1/2 cup milk (room temperature)

For the Chocolate Paste:

1/2 cup cocoa powder

1/3 cup caster sugar (if you prefer sweeter add up to 1/2 cup)

1/2 cup boiling water

1/2 tsp. baking soda (sifted)

Methods:

1. Grease and flour a 9x5 loaf pan.  Tap the pan to remove excess flour.  I don't have the required sized pan, so I use a square 7x7" pan instead.
2. In a mixer bowl, cream butter and sugar until fluffy and creamy.  Add eggs, one at a time, beating well after each addition.
3. Combine flour, salt and baking powder in a medium bowl.  Add 1/3 of the dry ingredients to the mixing bowl.  Beat until just incorporated.  Add half of the milk.  Add another 1/3 of the flour mixture and beat until combined.  Add the remaining milk.  Beat and add the remaining flour mixture.  Beat just until the mixture is smooth.  Set aside.
4. To make the chocolate paste, stir together the cocoa powder, sugar, boiling water and baking soda in a mixing bowl until smooth and combined.
5. Scoop out approximately 1/3 of the white mixture in (2) and stir it to the bowl with the chocolate paste until the color is uniform.  Now scoop out about 70% of this chocolate mixture and pour it into the prepared pan.  Spread using a spatula to smooth out mixture.  To the remaining 30% of the chocolate batter, add another 1/3 of the white batter.  Stir until incorporated.  Scoop this batter on top of the chocolate batter on the pan.  Again, spread it out using a spatula.  Finally, scoop out the remaining 1/3 of the white batter into the pan.  Smooth it out once more.
6. Bake the cake in a preheated oven of 176 degree Celsius for 60-70 minutes, or until the cake has slightly cracked in the middle and a wooden skewer inserted in the center of the cake comes out clean.  If the cake is browning too quickly before it is set, tent the top of the cake with foil.
7. Let the cake to cool down in the pan over a wire rack.  Slice only after the cake has cooled down.

I adapted this recipe from 'www.womanscribbles.net' with some adjustments to suit my baking preference.

Chicken Biryani Rice

Ingredients: (serves 3)

1/2 kg. chicken (cut into larger pieces)

2 cups Basmati Extra Long Rice

4 cups water

2 tbsp. ghee

2 tsp. cooking oil

1 cinnamon stick

5 cloves

2 star anise

1 bay leaf

1 onion (peeled and sliced)

1 green chili (sliced)

1 tomato (chopped)

1 tsp. chili powder

1 tsp. tumeric powder

1/2 tsp. salt (to taste)

To grind (masala paste):

1 cup coriander leaves

5 garlic cloves (peeled)

1 tbsp. ginger (peeled and roughly chopped)

1 tbsp. white peppercorns

2 green chilies (chopped)

2 cloves

1 tsp. ghee (to sprinkle on top of the rice, just before cooking)

Methods:

1. Wash and rinse basmati rice  and soak prior to cooking at least 20 minutes.  I soaked mine longer.
2. In a blender bowl, add coriander leaves, peppercorns, green chilies, ginger, garlic and cloves.  Add a bit of water and blend until a fine paste.  Set aside.
3. In a saucepan/wok, heat ghee and cooking oil.  Add cinnamon, cloves, bay leaf, star anise and let the spices sizzle for a few seconds.
4. Then add onions, salt and green chili.  Stir fry and cook for 2-3 minutes.
5. Add the paste and stir fry for about 5 minutes or until the raw smell disappears.
6. Add chopped tomato, stir fry and cook for 2 minutes till tomatoes turn mushy.
7. Add chili powder and tumeric powder. Stir and cook for 2-3 minutes.
8. Add chicken pieces, stir fry and cook for 5 minutes.
9. Add soaked basmati rice and gently mix them until well combined.
10. Transfer the chicken with rice to the rice cooker, add 4 cups water (the same cup you use to measure your rice).
11. Sprinkle 1 tsp. ghee on top of the rice.
12. Turn on the rice cooker and let it cooked until it automatically turn off.

Note:  

I have leftover Biryani rice without the chicken meat, and I put it inside a container and keep in the fridge.   Since the rice is so tasty and spicy, I warm it up by steaming; top with a sunny side up egg and slices of Japanese cucumbers.  It is indeed a satisfying lunch!

I adapted this yummylicious recipe from 'nithisclickncook.com' with slight adjustment to suit my cooking preference.

White Milk Bread Loaf

 

Ingredients: (1 loaf 7-inch pan)

1 cup warm milk

1 1/2 tsp. instant yeast

1 tsp. granulated sugar

2 1/2 cups bread flour (sifted)

1 tsp. salt

1 tbsp./15 g. unsalted butter (room temperature)

Methods:

• In a small bowl/cup, mix together yeast, warm milk and half of the sugar.  Leave it for 10 minutes to activate.
• In the bowl of a stand mixer; add flour, salt and remaining sugar.  When the yeast has activated, pour the mixture into the bowl and mix using a dough hook in low speed until almost combined; then add butter.
• Increase the speed to medium and continue to mix until the dough is smooth and elastic.
• Tip the dough onto the work surface/pastry mat.  Use hands to gather it into a big ball.  Place the dough onto an oiled bowl and cover with a damp cloth.  Leave in a warm place for 1 hour or until doubled in volume.
• Tip the dough onto the work surface/pastry mat.  Press it down with your hands, shape it into a log (length slightly shorter than the 7-inch pan); and place it in a lightly greased loaf pan.  Cover with a damp cloth and leave to rise for 1 hour or until doubled in volume.
• 10 minutes before the proofing time, heat your oven using the temperature of 200 degree Celsius; bake for 25 minutes.

• Once baked, remove from oven and brush melted butter over the top, and place over a wire rack to slightly cool down. Remove the bread loaf from the pan onto a cooling rack to stop it from sweating.
• Leave it to cool completely before slicing. 
• Let's enjoy...

I adapted this recipe from 'recipesbycarina.com' with slight adjustments to suit my baking preference.

Raisins/Black Currant Milk Loaf Bread

 

Ingredients:

215 ml. lukewarm milk

1 tsp. instant yeast

350 g. plain flour (sifted)

1 tbsp. granulated sugar

1/4 tsp. salt

1 whole egg

30 g. unsalted butter (melted)

1 tsp. olive oil

70 g. raisins/black currant (wash and wipe dry using kitchen paper)

Methods:

• Add lukewarm milk into a cup/bowl; lightly stir in the yeast and leave it for 5 minutes for yeast proofing.
• In a mixer bowl, add flour, sugar and salt; stir with a spoon to combine.  Make a well in the center, pour in the yeast mixture, leaving about 1 tbsp. for later use.  Add in egg, and mix using a dough hook with low speed to combine the flour into the milk and egg mixture.  Add the final tablespoon of milk and yeast mixture and continue to mix; then add in the melted butter and increase speed to medium, and mix. Since my dough is still sticky to the touch, I add another 2 tablespoon of flour (one tablespoon at a time), until the dough is not sticky but smooth.  Roll the dough into a ball and let it rest for 30 minutes, cover with cling film.
• After 30 minutes, slice a bit of the dough to check 'windowpane test.'
• When dough is done proofing, tip the dough out onto a pastry mat, or work surface.  Flatten dough lightly with hands  and give it a few knead, then form into a large smooth ball.  Place back into the bowl, add 1 1/2 tsp. olive oil, rub over dough and turn the dough over.  Cover with cling wrap and proof dough at room temperature for 60 minutes or until double in size.

• Tip dough over pastry mat/work surface.  Flatten the dough lightly with hands, and form into a rectangle shape, the width is slightly smaller than the length of your pan.  Roll lightly with a rolling pin to smooth out the surface.  Use a ruler and pizza cutter to mark 1 cm. in between each strips.

• Using a pizza cutter, cut long strips, starting from the side nearest to you over to the other far end, but not cutting through. Use fingers to press the dough to seal the end of the strips, which has been cut through; the side nearest to you. (see picture below)
• Spread black currants over the whole dough.

• Roll dough from the further end to you, or the side which the strips did not cut through; like rolling a Swiss roll until the end nearest to you.  Gently pick up the roll and place into a lightly greased baking pan.  Since I do not have the right size of pan, I used this square pan, putting the roll diagonally.  Cover with a cling wrap and let it proof in room temperature for 1 hour until dough is double in size.

• 10 minutes before end of proofing, heat the oven with temperature of 180 degree Celsius.  Brush the proofed bread with milk, sprinkle some white sesame seeds over the top; and bake in the preheated oven for 28 minutes, or until the top is golden.
• Remove from oven and let it sit in the pan over a wire rack until cool enough to remove it from the pan.
• Slice and have it warm with a cup of freshly brewed coffee or tea.

I adapted this recipe from Youtube 'Gabaomom Cuisine.'

Cream Cheese Pound Cake

Ingredients:

170 g. unsalted butter (room temperature)

113 g. cream cheese (room temperature)

3/4 cups caster sugar

3 large eggs

1 1/2 cups plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a stand mixer, beat butter and cream cheese until smooth.  Add sugar, beat until light and fluffy.  Add eggs, one at a time, beating until just combined after each addition.
2. Pour batter into a lined prepared pan, tap pan on work surface to eliminate any large air bubbles.
3. Bake in a preheated oven of 176 degree Celsius for about 60-75 minutes until golden or a wooden skewer inserted in the center comes out almost clean.  If the top begins to brown too quickly, tent with aluminium foil.
4. Cool 10 minutes in pan.  Turn out to cool completely with top side up on a wire rack.
5. Tea is served...

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my baking preference.

BBQ Chicken Drumettes

Ingredients: (serves 2)

400 g. chicken wings, drumettes

3 cloves garlic (peeled and minced)

1/2 tbsp. honey

1 tbsp. homemade dry rub (recipe, click here)

3/4 tbsp. light soy sauce

Methods:

1. Rinse the chicken drumettes, pat dry with paper towels and place them in a large bowl.
2. In a small bowl, add minced garlic, honey, dry rub and light soy sauce.  Stir with a spoon to combine all the seasonings.
3. Pour the seasonings over the drumettes.  Mix well to make sure the wings are nicely coated with the seasonings.
4. Cover the bowl and marinate in the fridge overnight.
5. Bring out the bowl and let the drumettes come to room temperature for about 30 minutes before grilling/baking.
6. Arrange the drumettes on a rack over a pan and bake in a convention oven of 180 degree Celsius for 20 minutes.  Flip over the drumettes and continue to bake for another 15-20 minutes until golden brown and cooked.
7. Remove from oven and serve!

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

Yong To Fu with Cellophane Noodles aka Tanghoon

I cooked myself a bowl of Yong To Fu with cellophane noodles or commonly known as Tanghoon.  The leftover fried Yong To Fu ingredients are never wasted.  Instead it save me when I feel lazy to think what to cook and have for my lunch, after all, its a portion for my very self only ~ hahaha ~

To be frank, there is no special technique here, further more I did not use any homemade stocks; but just water, season with dashes of chicken stock granules and ground white pepper.  I add some green vegetable as I have it in my fridge; and finally topped with home-made crispy shallot and garlic.  This crispy shallot and garlic in oil is a must-have item in my pantry.

This simple yet yummylicious soupy Yong To Fu with tanghoon really satisfy my tummy.

Hakka Stuffed Yong To Fu

Recently, I came across a sharing in Facebook on this Hakka Stuffed Yong To Fu.  I never have the opportunity to learn this Hakka dish from my own Hakka family members, thus would like to grab this golden opportunity to learn the techniques as well as their family's recipe.

Ingredients:

1 medium-sized bitter gourd (sliced about 1/2" round)

1 medium-sized eggplant (sliced 1 1/2" diagonally, with a slit in the centre, but not cut through)

1 piece firm tofu (halved, into 2 triangles)

7 pieces fried bean-curd puffs (cut open on 3 sides, scrap off some tofu inside)

4 pieces ladies finger (slit one side vertically)

1 tbsp. cooking oil

1/2 tbsp. minced garlic

Dash of sesame oil

Parsley, chopped - to garnish (I did not add)

Fillings:

330 g. minced pork

100 g. minced prawns

1 tbsp. chopped parsley

3/4 tbsp. rice wine

3/4 tbsp. sugar

1/2 tsp. ground white pepper

3/4 tbsp. oyster sauce

1/2 tsp. salt

2 tbsp. cornflour

Seasonings:  (mix together in a small bowl)

1 cup water

1/2 tbsp. light soy sauce

1 tsp. fish sauce

1/2 tbsp. oyster sauce

Dash of salt (to taste)

1/4 tsp. chicken stock granules

Dash of ground white pepper

1 tbsp. cornflour

Methods:

• In a mixer bowl, add minced pork, prawns, parsley, rice wine, sugar, pepper, oyster sauce, salt and cornflour.  Use the beater of a stand mixer to mix using low speed until it becomes a sticky paste.  Remove into a bowl.

• Stuff the paste ingredients into the prepared bitter gourd, eggplant, firm tofu, ladies finger and fried bean-curd puff.  Prepare a small bowl of water, dip a small spoon into the water, the wet spoon can easily smooth the meat's surface.

• Deep-fry the stuffed ingredients, turn over until both sides golden.  Do not overcrowd the wok when frying.  I fry each items individually as it has the same frying time.

• Next, in a wok, add 1 tablespoon of cooking oil, saute garlic until fragrant, add in the seasonings.  Stir constantly until the color of the sauce becomes translucent.  Add in the chopped parsley, if using.  Finally, add in a dash of sesame oil and turn off heat.
• Arrange all the fried ingredients into a ceramic deep dish.  Pour over the cooked sauce.
• Heat a steamer using high heat; and when water is boiling, place the ceramic dish into the steamer and steam for 10 minutes.
• Remove from steamer and serve HOT!

Notes:

• I did not used all the fried stuffed ingredients  for the final step of steaming, as I only need to make for 2 servings.
• The rest of the fried-stuffed ingredients are stored in airtight container and kept in the fridge for later use.

I adapted this recipe from Youtube - JC's Homekitchen, with slight adjustments to suit my cooking preference.

Wool Roll Bread With Black Currants

I really enjoys making Wool Roll Bread.  This time around, I am using another recipe which makes use of Whipping Cream, but without butter.  This is another Keeper Recipe.

Ingredients: (makes 1 round 8" pan)

80 ml. lukewarm milk

1 tsp. instant yeast

300 g. bread flour (sifted)

1 tsp. salt

25 g. caster sugar

1 egg

100 ml. whipping cream

1/3 cup Black Currants (for filling)

Methods:

• In a small bowl, mix lukewarm milk and yeast, stir and leave 5 minutes for yeast proofing.
• In a mixer bowl, add flour, salt and sugar; stir to combine with the dough hook using your hand.
• Add whipping cream, egg and the milk yeast mixture.  Using a dough hook mix using low speed until a smooth dough is form, and does not stick to the sides of the bowl.  
• Tilt the dough onto a lightly dust pastry mat, shape into a round ball, place into a clean bowl to proof at a warm place for 60 minutes until double in size.
• Chop the black currants if it is large; I did not chop mine as it is small, and I just use it whole.
• Grease the pan and place a parchment paper at the bottom; grease the top of the paper also.
• Lightly dust the pastry mat; tilt the dough over the center, press with hands and shape it into a flat disc.  Divide into 5 equal dough.  Take out one piece, fold the sides, roll into round smooth ball and set aside on the pastry mat.  Repeat until all is done.  Cover with plastic wrap or kitchen towel and let rest for 15 minutes.
• After 15 minutes, take one dough out, flatten lightly with hands and using a rolling pin, roll the dough into elongated shape. Press down the dough along the edges to keep it from stretching back.
• Using a dough scraper, cut out thin strips of dough about 2/5 lengthwise, spread black currants over the remaining uncut part. (refer picture below).

• Fold 1/4" from three of the dough edges. (refer picture below).

• Then start rolling towards the dough strips until the opposite end to form a log.  

• Gently pick up the dough log and place around the perimeter of the prepared pan.  Repeat with the other 4 doughs to get a total of 5 logs.

• Cover with a kitchen towel and let it rest in a warm area for 1 hour.

• 10 minutes before the end of the proofing time, switch on the oven.  Gently brush the dough with milk.  Bake in a preheated oven of 170 degree Celsius for 17-20 minutes or until golden brown.  
• Remove from oven and place the pan on a cooling rack until it is cool enough to remove the bread from the pan. 
• Cut and serve warm with a cup of coffee/tea.

I adapted this recipe from Youtube 'Apron' with some adjustments to suit my baking preference.

Buttermilk Buns

Buttermilk Buns are very popular in the place where I come from; and it is sold in every Bakery Shops.  With this 'Keeper Recipe' which I've tried twice and with a good outcome, I will bake this Buttermilk Buns often; as home-baked ones are always healthier: less sweet and free from bread softener and bread improver/enhancer.  By not adding them I still gets to enjoy my home-baked buns without having to re-heat/re-baked them on the third day. 

For the buns recipe I am using the same recipe as Wool Roll Bread with Milky Coconut Filling. I am sharing the full recipe below..

Ingredients: (makes 12 buns)

2 cups plain flour (sifted)

2 1/2 tbsp. granulated sugar

1/2 tsp. salt

1 tsp. instant yeast

1 large egg

1/2 cup warm milk

2 tbsp. (28 g.) unsalted butter (room temperature)

Methods:

1. Combine flour, sugar, salt and yeast in a large bowl.  Add egg and warm milk.  Using a dough hook with low speed, mix until it becomes a dough.
2. Add butter and continue to mix using medium speed until fully incorporated.  It will be messy at first, continue to mix until the dough becomes smooth, elastic and not sticky.
3. Remove dough onto a pastry mat.  Shape into a dough ball.  Drizzle a bit of corn oil onto a large bowl, place the dough ball into it, roll and turn over to coat the ball with the corn oil; cover the bowl with a clean kitchen towel and place in a warm area until the dough is doubled in size, approximately 1 hour.  Make the Buttermilk filling while the dough is proofing.

Buttermilk Filling

Ingredients:

120 g. unsalted butter

75 g. icing sugar 

1/4 tsp. salt

3/4 large egg or 1 small egg

2 1/4 tbsp. cornflour (sifted)

2 1/4 tbsp. custard powder (sifted)

150 g. milk powder (sifted)

Methods:

1. Add butter, icing sugar and salt into mixer bowl and beat until creamy (pale).
2. Add egg and mix well again.  
3. Next, add corn flour, custard powder and milk powder.  Mix until well combined.  Add extra corn flour/custard powder if filling is still too soft.  It should feel soft yet firm enough when touched.  Cover and keep in the fridge.

Now, let's continue on with the proofed dough....

1. Tilt the dough out onto the pastry mat.  Punch down dough to release the air inside.  Divide dough into 12 portions.  Roll each portions into small balls, cover with the kitchen towel, and rest for 15 minutes.
2. Next, flatten, add filling, wrap, seal tightly and shape every ball into a round bun.  Place on a greased pan.  Set aside for at least 45 minutes or until buns have doubled in size.
3. Preheat oven at 170 degree Celsius, 10 minutes before baking.  Bake for 20 minutes or until golden brown.  Once out from the oven, immediately brush buns with melted butter and transfer to a cooling rack.  Remove buns from the pan when it is cooled enough.

Come, let's enjoy these fresh Buttermilk Buns.... Yum! Yum!

This recipe is adapted from two sources: (1)  The bread dough recipe from 'spoonfulpassion.com' and (2) The Buttermilk filling from 'Pinkblanket's Kitchen' with slight adjustments to suit my baking preference.

Matcha Latte

I am making this Matcha Latte to go with my morning breakfast of Matcha Pancakes (recipe here)

Ingredients: (serve 1)

1 1/2 tsp. Matcha Powder

1 tbsp. hot water

2 tsp. honey (or to taste)

3/4 cup hot milk

Methods:

• Sift Matcha powder into a cup.  Add hot water and stir until no lumps remain.  Stir in the honey.  Add the hot milk.  Top with dashes of Matcha powder over the top of the milk and serve!

I adapted this recipe from 'Explore Food & Wine.'

Healthy Banana Smoothie

I always loves Smoothies; and the most easiest to come up with is banana smoothie.  Whenever I have leftover ripen bananas, I will peel it, sliced it and place them in zip-lock bags.  Just grab these frozen bananas and with a few easy to obtain pantry ingredients, we can easily enjoys this yummylicious Banana Smoothie any time of the day. 

Ingredients: (serves 1)

2 medium bananas (frozen and sliced)

2 tbsp. Quaker quick oats

2 tbsp. plain yogurt

1/2 cup milk

Methods:

1. Into the bowl of a blender, add milk, yogurt, oats and banana.
2. Blend on high until smooth.
3. Pour smoothie into a glass.
4. Enjoy with some sliced Kiwi.

German Potato Salad

I made this German Potato Salad as sides for my Grilled/Bake Chicken.  This warm potato salad is simple yet yummylicious.

Ingredients: (serves 2)

3 medium potatoes

1 small onion (peeled and sliced)

1/4 tsp. ground white pepper

1/4 tsp. paprika

1 tsp. olive oil

1/2 tsp. garlic powder

1/4 tsp. Apple Cider Vinegar

1/2 tsp. Dijon Mustard

1/4 tsp. salt

1 tsp. dried parsley (you can use fresh chopped ones)

Methods:

1. Washed, boiled potatoes in salt water, peeled and diced.
2. In a mixing bowl, combine slice onions, paprika, pepper, garlic powder, olive oil, Dijon mustard, vinegar, parsley and salt.
3. Stir in the potatoes; gently toss to mix until the potatoes are well coated with the salad dressing.
4. Best serve hot or warm.

This recipe is adapted from 'nithisclickncook.com' by Nithya Narasimhan with slight adjustment to suit my cooking preference.

Grilled or Baked Chicken

 

Ingredients: (serves 2)

2 chicken whole legs

1 1/2 tbsp. olive oil

2 tbsp. chili powder

1 tsp. tumeric powder

1/2 tsp. pepper powder

1 tbsp. ginger garlic paste

1 tsp. lemon juice

1 tsp. salt

1 tbsp. coriander leaves (chopped)

Methods:

1. Wash the chicken whole legs and make few deep slashes on it.
2. To a bowl, add olive oil, chili powder, tumeric powder, pepper powder, ginger garlic paste, lemon juice, salt and coriander.  Combine all the ingredients to make a marinade.
3. Marinade the chicken whole legs with the marinade.  Rub all over thoroughly through the slashes.  Place the marinated chicken pieces into a zip-lock bag, squish off air and lock the bag and leave in the refrigerator overnight.
4. Place marinated chicken whole legs, skin side up into a pan; bake in a preheated oven of 180 degree Clesius for 20 minutes; flip over and continue to bake for another 15 minutes; and flip over to bake for additional 5  minutes to get the charred.
5. Remove from oven at let it sit in the pan for 5 minutes before serving.  I serve this grilled/baked chicken with a side dish of German Potato Salad.  Drizzle over the chicken with leftover juices from the pan.

I adapted this recipe from 'nithlisclickncook.com' by Nithya Narasimhan with some adjustments to suit my cooking preference.

Orange Sweet Potato Wool Roll Bread

Sweet Potatoes are my favorite root vegetables, be it purple, orange, yellow/white in colors, I love them all!  They are rich in vitamins, minerals, antioxidants and fiber; thus, who would not love them ~ SMILE ~

Ingredients:

360 g. plain flour (sifted)

2 tsp. instant yeast

50 g. granulated sugar

200 g. mashed orange sweet potato

50 g. unsalted butter, softened

Water or milk as needed (I use 6 tablespoons of milk)

Milk (to brush the bread)

Methods:

• Add flour, yeast, sugar, mashed sweet potatoes, and butter into a mixer bowl; holding the dough hook in your hands, give it a few stirs to slightly combine the ingredients.  Attach the dough hook on your stand mixer, knead on lowest speed for about 1 minute.  Then turn one level up and knead.  The amount of liquid needed depends on how moist the sweet potato is.  If the dough cannot come together because it's too dry, start adding water or milk by 2 tablespoons at a time, until you get a smooth dough.  Continue to knead until the dough is soft and not sticky.
• Turn the dough out on a lightly floured pastry mat.  Give it a few knead using hands and form it into a ball.  Put the dough ball into a large oiled bowl, cover with a kitchen towel and place it in a warm place.  It may take 1 to 1 1/2 hours to proof the dough until they are about double in size.
• Line your bread pan with parchment paper, overlapping on all four sides and let the extra hang out to the side for easier lifting out from the pan later.
• To check the dough if it has done proofing,  when you press on the dough the indentation should stay.
• Turn the dough onto a pastry mat.  Punch the dough down to release all the air bubbles.  Give it a few knead, form it into a round ball, cover with a kitchen towel and it rest for 5 minutes.  It will be easier to roll out.
• Roll the dough out into about 1/2" thick.  The width should be about the length of your bread pan and about 13" long.  Use a scrapper to cut about 2/3 of the dough into long strips.

• Fold the 2 sides over, then gently roll up like a swiss roll over to the other end of the strips.

• Gently pick it up and place inside the prepared pan.  Cover with towel and let the dough proof again for the second time; it may take about 45 minutes to 1 hour.

• 15 minutes before the end of the second proofing, preheat oven to 180 degree Celsius.  Brush the top with milk and put the pan in the middle of the oven and bake for 30-35 minutes or until lightly golden brown on the top.  
• Remove from oven; lift the bread up by grabbing the overhanging parchment paper and let the bread cools down completely on a wire rack before serving.

Note: 

Since I am interested to see the woolly texture of the bread inside, I just use hands to pull the bread into two (the picture on top); after which another picture at the bottom shows the cut using a serrated knife; smooth cut and the nice wool roll texture on the surface.

This recipe is adapted from 'what to cook today' with slight adjustments to suit my baking preference.

Chicken and Egg Donburi

 

Ingredients: (serves 2)

2 portions cooked rice

1/3 cup chicken stock

1 tbsp. mirin

1 tbsp. light soy sauce

2 tbsp. oil

1/2 onion (sliced)

200 g. chicken thighs (thinly sliced)

3 eggs (lightly whisked)

1 tbsp. spring onion (finely sliced)

Chili flakes (to sprinkle over the top) - optional

Methods:

1. Divide warm rice into 2 serving bowls, set aside.
2. In a small bowl, combine chicken stock, mirin and light soy sauce.
3. In a small frying pan (best with the same size of the bowl), heat half of the oil over medium-high heat.  Add half of the onions and stir-fry 2 minutes.  Add half of the chicken and stir-fry 3-4 minutes or until just cooked.  Pour half of the chicken stock stock mixture in (2), into the pan and simmer about a minute.  Drizzle half of the eggs over the contents of the pan.  Cook until the egg is just set.
4. Remove pan from heat and slide the contents onto a bowl of rice.  Repeat with the remaining portion.
5. Sprinkle with spring onions and chili flakes, if using.
6. Serve immediately...

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Thai Mango Sticky Rice

 

Ingredients: (serves 2)

1/3 cup glutinous rice

1 mango (cut the cheek and sliced)

Rice Soak:

2 1/2 tbsp. coconut milk

1/3 tbsp. granulated sugar

Dash of salt

Salted Coconut Sauce:

1/3 cup coconut milk

1 1/3 tbsp. sugar

1/3 tsp. salt

2/3 tbsp. rice flour

Methods:

1. Soak glutinous rice overnight.
2. To steam the glutinous rice, fill a steamer with water and bring to a simmer.  Drain glutinous rice and spread them over a plate.  Cover the steamer and steam for 20 minutes.
3. In a separate bowl, make the rice soak.  Whisk the coconut milk, sugar and salt.  Set aside.
4. Once the glutinous rice is cooked, place it immediately into the rice soak mixture (while the rice is still hot), and stir until well combined.  Cover and rest for at least 45 minutes.
5. For the salted coconut sauce, combine coconut milk, sugar and salt in a saucepan.  Place rice flour in a small bowl and add a little coconut milk mixture and stir to avoid lumps.  Then add it into the coconut milk mixture.  Cook over medium heat for 3-4 minutes until thickened slightly.  Remove into a small bowl.
6. To serve, place a mound of sticky rice on 2 serving plates.  Top with mango slices and drizzle with the salted coconut sauce.
7. Serve!

I adapted this recipe from 'Marion's Kitchen' with slight adjustment.