The water fried Chashao vegitable dumpling, water boiled Chashao dumpling, millet ferment full wheat pot bread

The water fried Chashao vegitable dumpling, water boiled Chashao dumpling, millet ferment full wheat pot bread: "

Hello TFL loafer:

I'm glad to come here as a new mumber. I'm a new baker. I just start baking western bread from 1 month ago. I find here 2 weeks ago when I want to find pot bread. I like here many charming bread. And I'm very interesting with here Tartine bread pot experiment now! Thanks for information about baking bread. Thanks for this website organizer.

I want to take dumpling in this weekend. So I buy pork and celery. Daisy_A ask me if I know char siu bao. I know this South China bread from my tongue. I been take this in restaurant when I stay in Guangdong. The char siu pork is my favate dish in Guangzhou. But here Beijng no many char siu. I been try to baking this pork last month. It's not same with restaurant. But already ok. Package,pack, bundle; packet; parcel;bag; yurt all call "Bao" in China. char siu bao is wheat flour parceled with char siu pork. Many people no take lunch and dinner in Guangdong. They like to take morning tea with small cake and midnight snack with big dish in restaurant. So Guangdong have many delicate snack. char siu bao so popular and came from Guangdong. So normally char siu bao meaning Guangdong style char siu bao.

I search in net. If I want making it samilar with restaurant. I need making a along time raising sourdough. But I want take now(#^.^#). So After 1 day waitting for pork saltd. I finishd char siu baking. I start to making char siu dumplng. Dumplng dough no need yeast. So I can get quickly. I already have char siu now. So I will making Guangdong char siu soon. And now this my style char siu bao(char siu dumpling)

BBQ sauce：

Soybean sauce 2 T(30ML)*，

Red colour preserved beancurd 1 piece，

Sugar 45G*，

Five-spice powder 1/2 t(2.5ML)，

garlic chopped 5G，

Cooking rice wine 1T(15ML)，

oyster sauce1T(15ML)*，

Red rice or preserved beancurd sauce 1T（15ML）(optional)

meat：pork 250g

brushing liquide：Maltose(or honey) 30g，water 30ML

Dough: 250g all porpose flour 125g water 2g salt 1 egg white

For I pan fried dumpling: 100g water 10G all porpose flour mix

I also use my electric cooker aluminous pot baking my pot bread. This bread I use many DIY material: I use millet rose ferment(I made in 1 week ago) mix with soy bean and ginkgo dregs(residue from beans after I making tofu) and full wheat (11/3cup all purpose wheate 11/3 cup whole wheat no bran and 1.5 cup whole wheat with bran ) 80G 100% yeast(20g all porpose flour 20g whole wheat flour). I use about 350Ml wine and 50 water. ferment and bean dregs all wet. So my dough more than 80% water flour I think. And in room 14 degree 12 hours it's already big up. I think maybe from my wine. I take it out room. It's already cold enough outside. About 33 hour later. It's more big. I take back room in 14 degree. After I finish my Chashao Bao lunch. I remember my big bread. It's already very big and sticky.So I preheat my oven with pot in 200 degree in 10 minutes. After I take dough to hot pot close lid 250 degree 20 minutes. after I take the lid away, 20 minutes 210 degree. After I take pot over and move bread 10 minutes again. After I turn the bread top down. top heat 200 degree open 10 minutes. After stop I open the oven door. Not so happy feeling. so I open oven 200 degree 10 minutes again. After really stop,I open oven waitting about 5 minutes. I take the bread out. And quickly open it. The time from I start his dough already 48 hours.

Thank you for your reading

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Happy Thanksgiving Wishes: A Deviled Eggs Recipe Martha Stewart would Love

Happy Thanksgiving Wishes: A Deviled Eggs Recipe Martha Stewart would Love: "

Many may not think of it as traditional but I love having deviled eggs for a Thanksgiving appetizer. I know, you may automatically think of deviled eggs as a summer recipe but this time of year is actually ideal as you do not need to worry about the ’stayed out in the heat too long’ problem.

The deviled egg recipe below is so good that Martha Stewart would be proud to serve it on Thanksgiving Day…

6 large eggs

2 tablespoons reduced fat mayonnaise

1/2 celery stalk, minced

1 teaspoon Old Bay Seasoning

1/2 teaspoon Dijon mustard

2 to 3 tablespoons milk

Ground pepper

Directions

1.PLace eggs in a large pot and cover with cold water by 2 inches. Bring to a boil for 1 minute and then remove from heat, cover, and let sit 10 minutes.

Drain water and then run fresh cold water over the eggs until cool enough to hold. Peel the eggs and then slice each egg in half lengthwise.

Remove the egg yolks and place in a small bowl and mash. Add mayonnaise, celery, Old Bay, and mustard and mash until smooth. Add milk, one tablespoon at a time while stirring, until mixture is creamy.

Season mixture with pepper and then fill each egg white with about 1 tablespoon yolk mixture. Dust with a dash of Paprika or minced scallions if yo uwish.

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Thanksgiving Desserts: Apple Pie with Cranberries

Thanksgiving Desserts: Apple Pie with Cranberries: "

My niece and I made this pie recently – this summer, actually, when raspberries were abundant in the back yard and she suggested their tartness might go well in an apple pie. She was right. It turns out cranberries are as delicious a pairing in apple pie – and even better suited to the season. It’s now one of our favorite Thanksgiving desserts.



This is a simple recipe – my 12 year old niece did most of it herself. Remember that when making an apple pie the fruit shrinks considerably, so don’t be afraid to pile it high. After placing the top crust on our pie, we cut slits to allow steam to escape – and because her mom (my sister) is a math teacher, we cut them in the math symbol for pi.

Apple Pie with Cranberries

pastry for a double crust pie

6-8 apples, peeled and sliced

3/4 cup sugar

2 Tbsp. flour

pinch salt

1-2 cups fresh cranberries (if you use frozen, don’t thaw them)

Preheat the oven to 450F. Line a 9-inch pie plate with pastry, fitting it in without stretching it – let the edges hang over the side.

Slice the apples into a large bowl. In a small bowl, stir together the sugar, flour and salt; add to the apples and toss them together. Pile them into the pastry, dumping any sugar left in the bottom of the bowl overtop. Scatter cranberries overtop.

Roll out the remaining pastry and place it over the pie; trim the edges (both layers) to about 1/2-inch past the edge of the pie plate. Tuck and crimp however you like, using your fingers or the tines of a fork. Cut a few slits in the top to allow steam to escape. If you like, brush the top with milk or cream, and if you like, sprinkle with a spoonful of sugar.

Bake the pie for 10 minutes, then reduce the heat to 350F and bake for another 45-50 minutes, until golden and juices are bubbling out through the slits. Cool on a wire rack.

Serves 8.

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Raspberry Marshmallows

Raspberry Marshmallows: "

Your eyes are not fooling you… you are finally looking at a new post on Butter Sugar Flour. It has been 3 months since I last uploaded anything and I know that is a really poor effort. I’m sorry! Thanks to all those lovely readers who sent me emails of concern asking how I was and where I have been (lots of: “are you okay?” “is everything okay?” “ARE YOU STILL ALIVE?!”). I’ve had a rather rough start to 2010 and things are much better, but there is still a lot that needs to improve! I am staying as positive as I can though, which is the only way to be! :)

Since this is my first post for 2010, I might as well share a few of my goals for this year. I wouldn’t say they are new year’s resolutions, but just things to strive for. They aren’t listed in order of importance:

To get out of Australia…

I don’t mean permanently as I do love my hometown of Melbourne very much, but I do want to begin travelling internationally this year (although I haven’t ruled out moving abroad in the coming years). I haven’t been overseas since I was 10 years old and thirteen years is a very long time to stay in the confines of my island country! I need to explore this wonderful earth of ours, see the sights of the world, experience different cultures and just have some fun! I am actually considering a two month holiday in the coming months, to USA and Europe. Hopefully it works out!

Potential disasters in the kitchen…

I aim to be more experimental in terms of food and baking this year. I don’t mean really crazy and wacky flavour combinations, but more so trying out more and more recipes (especially from my big cookbook collection) and to not be afraid in trying something, even though it looks very difficult and daunting… At the moment I have a list as long as my arm of recipes I want to try. Just to name a few: rhubarb and blueberry jam, chai creme brulee tarts and lemon curd crepe cake – yum!

Looking through the viewfinder…

I really want to improve on my photography this year and really grow into a specific style. I want to be a better photographer, I want to know the complete ins and outs of my beast of a camera and I am just really keen to keep on learning about anything and everything related to digital photography: lighting, composition, workflow, post processing, flash work – all of it. I carry my camera everywhere with me now, and although it gives me a sore shoulder, I never miss out on a photo opportunity! I have also recently joined the Beyond Snapshots team as a photography intern/assistant and am really excited to see what I will be able to learn from this role. A portfolio is in the works this year too…

Blog, what blog?

This blog needs some attention! I want to update more often (and I will) and it is in dire need of a makeover which needs to be done ASAP! The theme you are looking at now was meant to be a temporary fix for only a few weeks whilst I worked with several web designers, but due to timing and “creative differences”, nothing ever happened. I considered hiring another web designer to help me change the blog, but I’ve decided to tackle it on my own. It’s time to get my geek on! Wish me luck!

I have a few other personal and career goals on my “let’s do it in 2010″ list, but I think they’d be pretty boring to share. What I will share with you is a recipe for raspberry marshmallows. It is the exact same recipe as the passionfruit marshmallows featured on this blog and are just as delicious. This recipe is so versatile, you could make any fruit-flavoured marshmallow you want, may strawberry, blueberry or peach. It is a foolproof recipe that I have made many, many times before.

Raspberry Marshmallows

300g raspberries

500g caster sugar

20g powdered gelatine

2 eggwhites

snow sugar, for dusting (Snow sugar is icing sugar with vegetable fat, cornflour and dextrose added to prevent the sugar from absorbing moisture and dissolving. Icing sugar/confectioner’s sugar is a suitable substitute if you can’t obtain snow sugar)

1. Lightly grease and line a 17cm x 25cm shallow cake pan an dust base liberally with snow sugar.


2. Place the raspberries in a small pan and cook over medium heat, smooshing them with a spatula. Cook until they fall apart, let cool and pass through a sieve. You should get around 200ml of puree. Combine the puree with gelatine in a bowl and set aside.


3. Combine caster sugar and 1 cup water in a saucepan and coojk over low heat, stirring, until sugar dissolves, then increaseheat to medium and cook for 5-10 minutes or until syrup reaches 125C on a sugar thermometer. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40C). Pour into prepared cake pan, and using a lightly oiled spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm. Using a sharp, serrated knife dusted with snow sugar, cut marshmallow into squares and roll in snow sugar to coat.

Store in an airtight container between sheets of baking paper at room temperature for up to two weeks.

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whole wheat 1-2-3 sourdough

whole wheat 1-2-3 sourdough: "

Made the old standby again. I really love this bread. I have a question though. First, the recipe:

9 oz starter (100% hydration)

9 oz whole wheat flour

9 oz white flour

9 oz bread flour

18 oz water

1 T salt

I mixed it all in my KA for about 5 minutes, then did 2 stretch and folds over an hour. The dough was VERY wet so I folded in about 1/8 cup flour. It retarded overnight in the fridge, then one more stretch and fold, divide, preshape. Rest and rise for about an hour. Then shaped and pulled taut.

Cooked with steam in a 450 °F oven for 35-40 minutes. It had good oven spring, and looks GREAT.

Here is my question:

my bread is pretty flat before I put it in the oven. It doesn't hold its shape while rising. Maybe I shouldn't worry about it, but would slightly drier dough help here? my dough is very wet, but it usually tastes great. Any thoughts? I supposed I could rise it upside down in a towel-lined-flour-covered bowl or wicker basket. But I don't have 2...

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Potato loaf and fresh butter

Potato loaf and fresh butter: "

I made a potato bread today, using Dan Lepard's recipe from The Art of Handmade Bread (AKA The Handmade Loaf) as the basis and tweaking it a bit. If memory serves me right, I used:

300 grams water

200 grams mashed potatoes

500 grams bread flour

1 tablespoon sourdough starter (cold from the fridge)

1 tablespoon honey

2 teaspoon salt

1 teaspoon instant yeast

I gave it quite a while, 10 minutes or so, in the mixer, then let it rise slowly most of the day, folding it a couple of times when I noticed it cresting over the edge of the bowl.. I shaped it an hour or so before I wanted to bake it, then baked it with steam at 465 for 15 minutes then 400 or so for another 20 to 30 minutes.

It has a relatively tight crumb but is really nice and soft. I'm thinking I may make this as rolls for my Thanksgiving day feast this year.

My kids and I also made fresh butter in Mason jars as discussed here.

The kids had a blast dancing around the living room shaking the jars (we put some music on) and the butter was truly delicious. It is well worth the effort!

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Simply Tomatoes Pasta

Simply Tomatoes Pasta: "We often like to complicate matters, and lose the simplicity of being...simple.



So here, no sardines, no mushrooms, no ground meat. No Bok Choy, no bell peppers, no greens beans. I serve you...simply tomatoes. The 'simply tomatoes' linguine - garlic and onions included, salt and pepper not forgotten.



Simply Tomatoes Linguine

Ingredients: 1 large tomato, diced; 4 cloves of garlic, finely minced; 1/2 a big onion, diced; sea salt and freshly ground black pepper to taste; cooked linguine (set side some boiling pasta liquid)



Directions: Heat olive oil in a pan. Add the onions, and fry briskly, then add the garlic and continue to fry till onions are slightly tender. Add in tomatoes, fry and simmer till tomato juice is released. Then lower the heat and continue to simmer till the tomatoes are soft and tender (almost disintegrated). Salt and pepper to taste. Add in linguine and toss well into the sauce, adding some pasta liquid if too dry.



The only other ingredient I can suggest to add, is some red pepper chili flakes or red chili powder to spice things up for Simply Tomatoes Spicy Linguine.





This dish is for , My Meatless Mondays and Hearth and Soul. It's pasta - so I can't forget Presto Pasta Nights hosted by Denise of Oh Taste n See.



What is the simplest pasta you have cooked?





Tag: tomatoes, pasta, tomatoes pasta

An Escape to Food on Facebook

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