Sasha Bakes: Pandan Hokkaido Bread

I baked pumpkin Hokkaido bread using the pumpkin that I have harvested from my own garden the other day and my hub refused to eat it, cos he said "you know I don't eat pumpkin" but I know that's not the only reason cos he always complains that the bread from my Tesco Bread Machine is too big, not square. Don't ask me why. It's just something about square bread that he likes.

See? Not square! 

See? Too big!

Since I have a bunch of pandan leaves and left over of whipping cream, I just decided to bake another loaf although I haven't finished the pumpkin bread yet. 

For own reference: (cos my brain is failing me!)

See? Very square bread! 

The colour is not vibrant cos I'm using natural pandan colouring and flavour. If you want to have greener effect you can use pandan serani.

Ingredients:

Pandan Milk 120gm (refer to step no.1 to get Pandan Milk)

Whipping cream 75gm

Egg 1

Sugar 40gm

Salt 1tsp

Milk powder 25gm

Cake flour 30gm

1/4 tap double action baking powder (i use Clabber Girl brand)

Bread flour 270gm 

Yeast 1tsp

Butter (add in after first beep) 1 tbsp

Steps:

1. Cut pandan leaves and add in 120gm of fresh milk in Thermomix. Speed 10, 15 seconds. Remove and use a teabag  (I use the teabag bags from Daiso) and pour the mixture into the bags and give it a good squeeze. That will be your pandan milk.  

2. In the bread pan, add in ingredients from top to bottom following the sequence and after you have added the bread flour, just dig a small well and add in yeast in the middle. Do not let the salt touch the yeast. If you are using the same spoon, please make sure u wipe it real clean ya :)

3. Select Sweet Mode. 2lbs.  Doesn't matter what colour crust cos you are not baking in the bread machine. But if you are then choosing light and medium should be okay.

4. The bread maker will mix and then stop for a while. When you hear the beep sound, add in room temp butter.

5. After the machine stopped kneading, switch off the BM. But if you are baking in the bread maker, leave it and you are done.

6. If you want to shape it or bake in a pullman pan: The dough will rise double in size (45 mins -1 hour) remove from bread maker pan and punch it. Knead it till it pass the finger test (poke into the middle and the hole remains and slowly spring up) or window pane test.

7. Divide into 3 portion and flatten it then roll it up and arrange into the Pullman bread pan. (You can refer to this expert's page to see how she roll and arrange the dough in the pan. Btw, her recipes are great! ) Remember to oil your pan with butter especially the cover.  Let it rise till 70% of the Pullman bread pan.

8. Put in oven 180degree for 30 mins. The dough will rise till the entire pan is filled, so you will get a very square bread.

9. After done, remove from pan and let it cool on wire rack. Otherwise your bread will be wet.

See? Cool them like this. 

If you want even more perfect bread that looks like Gardenia or Massimo , you can use a bread cutter. Can find in Mr DIY for rm7.90

So this time my hub got what he want. Square bread. Pandan square bread. And not "not-square" pumpkin bread.

He's happy. 

I'm happy.

*lol*

Shrimp Paste Air Fried Chicken Wing

When I saw someone shared about frying shrimp paste chicken wing on FB, I thought "Hey. That's so awesome cos there is another way to marinate the chicken!" My JD loves chicken wing and I'm out of ways to cook it for him. So when I saw the little lorry that sells Thai food stuff (will post about it later) I quickly buy this shrimp paste.

And it looks like this inside. Like our typical belacan but then it's soft. I guess using our belacan also can-lah

So I marinated my chicken wing in a zipper bag (the best way to marinate without making your hands dirty and smelling like ....shrimp paste) Marinate with some shrimp paste, sugar, shaoxingwine and garlic. (I think adding an egg will make it nicer)

And then give it a massage like this. Zip it up and keep in your fridge. Better if its overnight otherwise 1-2 hours is good enough.

So one hour before you want to fry your chicken wings, prepare the coating. I used plain flour and also a little bit of Clabber Girl's Double Action Baking Powder.

How much? this much. Agak-agak. According to many people, this is the ingredient to make your chicken wing much crispier. And I agree.

Give it a good coat. Or if you want, you can marinate it in a zipper bag again. And leave it for an hour.

Toss them into air fryer. Set temp 180 at 15 mins. However, depending on how fat your chicken wings, better to check if it's fully cook or not.

And Tadaaa! Shrimp paste Air fried Chicken wing without any oil!

Rice Cooker Hainanese Chicken Rice

This is one of the "meal" that I usually prepare at least once a month especially when i'm busy rushing my designs. I call it a meal cos that's all I will cook for the night and no one will complain and says that it's not enough. (My JD told me "at least 3 dishes for dinner". I told him "I'm not a restaurant!")

Anyway when I go to the market, I'd ask the chicken seller to remove the bone for the chicken thigh. I usually use chicken thigh, cos although JD and I love chicken wing, it comes with the chicken breast and we don't like chicken breast. The bone will be saved and used to boil soup.

Marinate the chicken with (mix them

Up in a bowl and rub the chicken thoroughly): 

• 1-2 tsp Chinese wine

• A little salt

• A dash of pepper

• 1tsp of sesame oil

• 2 garlic and spring onion to put under the  chicken ( read on and you will understand)

Leave it in yr fridge and thaw it to room

Temperature before cooking

The rice, you need:

• 2 garlic , chopped

• 4 slices of ginger

• 2 shallots, chopped

• 1 tsb oil for frying the rice (I use butter, yum yum)

• Pandan leaves , tie in a knot

• Washed and drained rice

How to cook in rice cooker:

1. Fry garlic, ginger and shallots with oil/butter till fragrant (press cook)

2. Add in rice and fry till they look a little yellow

3. Add in pandan leaves

4.. Add in enough water just like how u cook your rice everyday

5. Place the garlic and spring onion

6. Place the chicken on top of the garlic and spring onion

7. Close the cover and let it cook

So while the chicken rice is cooking, prepare the sauce for the chicken:

• 3 tsp of soya sauce

• 2 tsbp hot water

• 1/2 tsp of sesame oil

• 1/4 tsp of sugar

Mix them well and pour on the chicken. 

Here is the outcome when the rice and chicken is cooked.

Since I have removed the bones, I can easily cut the chicken perfectly with scissors when I transfer them to a plate. Add on fresh tomatoes and cucumbers and drizzle the sauce on the chicken.

Dinner is served! 

Crunchy Pork And Corn Fritters

This is one of my JD's favorite. He told me last night to share it on Facebook. And some friends asked for the recipe, so here goes :) 

The original recipe uses chicken, however I forgot to put the chicken that I bought from the wet market and I had no choice but to change it to Minced pork.

The ingredients:

Plain flour 125gm

Salt 1/4 tsp

Eggs 2

Milk 180ml

Chicken/Pork 150gm

Corn Kernels 175gm

Green capsicum 1 (finely chopped)

Cooking oil for pan-frying 

Method:

1. Sift flour and salt together. Make a well in the centre and add eggs

2. Gradually add milk, drawing flour from the side of the side of the bowl. Mix until smooth, creamy batter is formed.

3. Stir in chicken, corn and capsicum. Leave to stand for 30 mins.

4. Fry until golden brown and puffy around edges.

5. Remove and drain fritters on absorbent paper.

recipe is adapted from "Eggs: Great recipe old was with a classic ingredient in 60 ways".

Sasha Bakes: Maangchi Roll Ppang (bread roll)

Last week while waiting for my customer's reply ( btw, I design from home) I thought why not try the new recipe from Maangchi, Maangchi's Roll Ppang (bread in Korean). She make it look so easy, and I thought I won't fail. The recipe she gave was just for 6 bread rolls and I thought since I am using the oven, why not double it to maximise production. And I was blur, I put too much butter, and I read the flour ingredient wrongly , she said 1 1/2 + 1/4 four. And You know what ?  My maths calculation is so good, I put in 1 3/4. And then as I was doing + baking at the same time.. then I smacked my forehead "WHAT!!! it's 1 1/2 into the dough and then 1/4 is for later use to knead the dough". And I over knead the dough. No need to further say more, my dogs love my rolls. *lol*

Of course I was sad la... fail AGAIN! So yesterday was our Hari Kebangsaan ( Independence Day) so I thought why not try again. And so I watched her youtube again and again to make sure I don't screw it up this time. The dough was rather sticky and so I didn't get to knead it so well, so I thought "okay.. another fail bread. Sure my dogs are very happy" and surprisingly the bread came out GOOD! The colour is a bit dark cos I turned the temperature too high (was rushing to go out for dinner with my parents) however the texture is so soft, just like how she mentioned - Like Cotton Candy!

Didn't realise that I actually baked a bread that looked like our national flower- The Hibiscus ^_^

I'm gonna try again, but this time I'd add more sugar and also some milk powder to make it smell nicer cos the bread is quite plain but it's good to eat with jam. Yum Yum.. Finally a good-to-eat bread!