Archive for the ‘44000 Bread’ Category

03/11/2011 Hot Ham and Cheese Sandwich

Friday, March 11th, 2011

Ingredients:

  • vegetable oil
  • 2 slices Spinach Bread, sliced
  • Ham
  • Cheese Slice
  • (optional) spread/margarin/butter

Procedures:

  1. Heat the Hot Sandwich Maker.  Soak paper towel with vegegtable oil.  Using tongs or chopsticks to grab the oil dipped paper towel and brush the surface of heating plates with enough oil.
  2. Place bread, ham and cheese, and cover with another bread.  Close the lid.  Leave for 3 – 5 min.
  3. Remove from the machine.  Serve with optional spread.

03/04/2011 Chicken Flour Tortillas Wrap

Friday, March 4th, 2011

Ingredients: 3 slices

(Flour Tortillas)

  • 100 g all purpose flour (or 50 g cake flour + 50 g bread flour)
  • 1/4 tsp baking powder
  • 1 TBS brown sugar
  • pinch salt
  • 1/2 TBS lard (or sesame oil or canola oil), melted with MW
  • 3-3.5 TBS water, warm with MW
  • Cooking Oil Spray (PAM)
  • bread flour (when rolling out.)

(Fillings)

  • Lettuce 
  • chicken salt grill, sliced
  • Colby and Monterey Jack Cheese, Shredded
  • Taco Sauce

Procedures:

(Flour Tortillas)

  1. Whisk first 4 ingredients, add lard mix.
  2. Add warm (about 42C) water mix.
  3. Knead the dough with hands until elastic and smooth.
  4. Divide it into 3 portions.
  5. Roll out into 18 cm diameter circle.  (Use bread flour when rolling if it sticks.) (If it is difficult to roll, rest for a while to relax gluent and roll again.)
  6. Cook 1 – 2 min with low heat each side in a skillet or griddle.
  7. Serve immediately, or wrap with plastic wrap for the later use.

(Assembly)

  1. If Tortillas is hard to roll, spray with water and wrap with plastic wrap and warm with MW oven.
  2. Place fillings in the center of the Tortillas, and fold each side to center.

Comments:

Reference for Tortilla : フラワートルティーヤ、徳永久美子、Book 46, Bibliography

Substitutions: きび砂糖ー>BROWN SUGAR,ごま油ー>ラード

Flour Tortillas got slightly tough and dry.  I might need to add more liguid or oil in the dough and/or while cooking.

03/01/2011 Pao de Queijo

Tuesday, March 1st, 2011

Ingredients: 17 pieces

  • 153.4 g tapioca starch
  • 46.6 g cake flour
  • 3 TBS sugar (reduce next time)
  • 3/4 tsp salt
  • ——————-
  • 200 cc water
  • 20 cc canola oil
  • ————–
  • 4 slices (83.7 g)  sliced cheese (the one that melts with heat: I used Craft American Singles)
  • some sesame seeds
  • ———————–
  • 1 large egg (50 g)

Procedures:

  1. Whisk first 4 ingredients in a medium stainless steel bowl.
  2. Heat water and oil in a small pan, until it boils. (Do not use MW oven.)
  3. Remove from the heat, add flour mixture to the water/oil mixture.  Stir with wooden spatula  until it gets together.   (I added hot water/oil to flour mixture in the bowl: there was not enough space int the pan to hold all the flour.  It is easy to form lumps and took time to stir enough to rid of lumps. Most starch became cooked at this moment and got very elastic and gooey.)
  4. Add cheese and sesame to the bowl. Stir well, heating with low heat. (It is a very heavy duty job to stir.)
  5. Preheat oven at 200 C. (400F)
  6. Add egg to the bowl and stir well, heating with low heat.  ( I needed to remove the bowl from the heat and vigorously stir with a wooden spatula: it took a lot of time until everything is incorporated.)
  7. Shape the dough into 3 cm diameter balls.  (Brushing the hands with oil avoid sticking.)
  8. Place the balls over Silpat lined half sheet pan.
  9. Bake at 180C (355F) for 8 min, and 170C (340F) for 19 min.

Comments:

Reference: 翌日もかたくならないポンデケージョ、りょうままレシピ、http://cookpad.com/recipe/498351

Substitutions: 150 g tapioca starch  + 20g glutenous rice flour (SHIRATAMAKO)  + 30 g cake flour ->153.4 g tapioca starch + 46.6 g cake flour.

It is slightly too sweet.  The texture is almost identical to Rice Cake (Mochi). 

Stirring made my palms and fingers blistered.  I need to weat the gloves next time.  It is better to make only half of this formula since stirring is quite heavy duty.  Once flour is added it is rather unpractical job to stir/mix.

The oven temperature is possibly too low for my oven.  It was supposed to take only 8 min at 180 C + 7 min 170C according to the original instructions; but it took nearly total 30 min this time.

02/27/2011 Spinach Bread

Sunday, February 27th, 2011

Ingredients: (Mold: 2 of 14.5 cm ( 5.5 “) square cake rings with heigt 5 cm (2″) stuck over each other, achieving dimensions: 14.5 x 14.5 x 10 cm capacity)

  • 323.2 g High Gluten Bread Flour 
  • 6.46 g salt
  • 16.16 g sugar
  • 4.85 g dry instant yeast, SAF RED
  • —————————
  • 210.1 g water
  • 30.3 g spinach, MWP, minced ( measure the weight after MWP and mincing)
  • 16.16 g unsalted butter, sliced
  • ————————————–
  • Pam for Baking (Oil Cooking Spray for baking)
  • Water sprayer

Procedures:

  1. Stuck two 5.5″ square cake ring, wrap with aluminum foil tightly (as you would with cake strips), use T-clip or pin (made of all metals with no paint) to clip the foil.  Also cover the bottom of the cake ring with aluminum foil, place it on the Silpat lined half-sheet pan.
  2. Whisk first 4 ingredients.
  3. Place it in a stand mixer bowl. 
  4. Add water and spinach to the stand mixer bowl.
  5. Run the mixer until 70% kneading is done, press sliced butter into the dough, knead again until it passes windowpane test. (It is a very sticky dough and difficult to determine the doneness.  Total kneading time 15 min with Bosch Universal Plus.)
  6. Transfer to a Pyrex Measuring Cup, cover with plastic wrap, 1st fermentation at 28C for 1 hour until the volume triples. (400 cc ->1200 cc)
  7. Divide it into 3 equal portions.  Shape each into balls.  Bench time, covered,  for 15 – 20 min until the volume doubles at 25 – 30 C.  (by mistake I waited  25 min instead of 20 min.)
  8. Shape each portion into thin rod.  Braid three rods from the center to one edge, flip, braid to another edge, close both ends of braiding.
  9. Spray Pam for baking inside of  the cake rings.  Drop the braided dough in the cake rings.  Spray with water.
  10. Final fermentation, while spraying water occasionally, for 40 min, until the volume triples at 38C. 
  11. Place it in the oven.  Spray the about 15 cm x 15 cm area of the center of another half sheet pan with Pam for baking.  Invert the half sheet pan, adjust so that the greased area goes directly above the cake ring, place the inverted half sheet pan on the cake ring so that the cake ring would be closed.
  12. (No Preheating)  Bake at 200C for 40 min. (Original was 25 min with preheating.  But my cake mold is larger than the original molds.  Make sure that the center of the bread registers at least 95C.  Use the nose for alternative testing.)

Comments:

Reference: ほうれん草ブレッド、川端勉、Book4, Bibliography

It is very sticky dough: I used a dough cutter to handle the dough.

My intention was to slice it horizontally to make Japanese size sandwitch bread, which is about 13 x 13 x 2 cm.  The two stuck cake molds make 14.5 x 14.5 x 10 cm capacity: but after baking the bread shrinks more or less: it results in about 13.5 x 13 x 9 cm.

I overfermented slightly at the last fermentation stage, that resulted in slighte cave-in in the top center of the bread.  Stainless Steel Cake rings, covered with aluminum foil does not conduct heat well: the sides are very pale.  The bottom is quite brown and top is slightly brown.  The bottom and top has thicker crusts; but the side crusts are relatively soft.  Inside of the bread is quite soft and moist.

02/26/2011 3 Varieties of Butter Roll bread

Saturday, February 26th, 2011

Ingredients: 7 plain roll + 5 ham&chese roll + 4 mayo&corn roll (total 16 rolls)

  • 400g bread flour
  • 40 g sugar
  • 1 tsp salt
  • 1.5 tsp instant dry yeast, SAF RED
  • ————————————-
  • 240 g water  (measure in weight not volume)
  • 40 g unsalted butter, sliced
  • ———————————————–
  • 5 pieces chedder cheese, cut into 1 x 1 x 5 cm each
  • 5 slices ham
  • ———————————————-
  • frozen corns, thawed
  • mayonaise
  • dried parsley flakes
  • ————————-
  • water and spray bottle

Procedures:

  1. Prepare 2 sets of Silpat lined half-sheet pans.
  2. Whisk first 4 ingredients, transfer it into the bowl for a stand mixer.
  3. Add water to the stand mixer bowl, knead until 70% kneading is done. (after 6.5 min kneading time.)
  4. Add butter and knead with mixer until it passes the windowpane test. (total kneading time 12 min with Bosch Universal Plus)
  5. (first fermentation) Transfer to the Pyrex Measuring Cup.  Cover with plastic wrap. Let it rise at 28C for 90 min until it triples. (500 cc -> 1500 cc) 
  6. Divide the dough into 16 equal portions.  Roll each out to a tear drop shape, with the pointed side in the north position, and the fat round side in the south position. 
  7. (Ham & Cheese Rolls) Place Ham at the south side, place cheese piece on the ham, roll the dough from south to north so that cheese gets the core of the roll, close the end of the dough with fingers.  Place it to the Silpat, the closing part facing the bottom.  Repeat step 6-7 until the 5 sets of cheese & ham is gone.
  8. (Corn & Mayo Rolls) Sprinkle some corns over the tear drop shaped rolled dough.  Roll from the south to the north, close the edge with fingers, transfer to the Silpat with the closed part facing the bottom.  Cut a slit in the center at the top surface, with a knife, and open a little bit.  Place some corns, spread mayonaise over the corns, sprinkle parsley flakes.  Repeat step 6 and step 8 until 4 pieces are created.
  9. (plain rolls) Just roll the remaining rolled tear shaped dough from south to north, close the edge.  Transfer to Silpat.
  10. (final fermentation)  Let  them rise at 38C for 40 min until the volume triples.  (This time, the temperature became too high, and took only 28 min to triple.  Thus I moved to the next step after 28 min of rising.
  11. (No Preheating) Bake at 200C (395F) for 19 – 22 min.  (With preheating, it should have been 8 – 10 min: my oven preheat in 7 min.  The top shelf cook faster.)
  12. Cool at room temperature, covered in plastic container or cake server to avoid drying.  Wrap and freeze leftover.

Comments:

Reference for plain roll bread: 私のパン作り、くにまんが、Book 43, Bibliography

This recipe does not include Bench Time after the 1 st fermentation.  The dough has twice as much sugar and butte than regular sandwich bread or loaf bread.

Brushing with Egg wash before baking should have made the bread look better.

Ham/Cheese Bread: chedder cheese melted and flew out of the rolls a little bit -> Next time, I need better strategies

02/24/2011 Pao De Queijo

Thursday, February 24th, 2011

Ingredients: 21 pieces (about 4.5 cm diameter sphere, each)

  • 100 g Tapioca Starch Flour
  • 1/6 tsp salt ( heap 1/8 tsp)
  • —————————
  • 22 cc canola oil (about 1.5 TBS)
  • 67 cc milk
  • ——————–
  • 50 g powdered cheese (Parmesan)
  • 32.8 g egg, beaten

Procedures:

  1. In a medium bowl, mix Tapioca and salt.
  2. Cook oil and milk until just before boiling point. (Do not use MW oven, for safety reason.)
  3. Add the hot milk mixture  to Tapioca mixture and mix quickly with a wooden spatula, then knead with your hands until it gets together.
  4. Preheat the oven at 430F (220C).
  5. Mix egg and cheese in a small bowl.  Add it to the dough gradually, knead with your hands.  Clean hands.
  6. Shape into about 3 cm diameter bowl.  Place it in a silpat lined half sheet pan.
  7. Bake at 430F (220C) for 14 min.  Turn off the heat, open the oven door and place a wooden spoon between oven and oven door so that there is slight gap for the heat to escape.  Let it cool slowey in the oven for 8 min.  Remove from the oven and serve immediately, while still hot.

Comments:

Reference:  ポンデケージョ、http://plaza.rakuten.co.jp/yo4tea/diary/200802210000/

Substitution: olive oil -> canola oil

12/25/2010 Pan Traditional, Baguette (To be improved.)

Monday, February 14th, 2011

Ingredients:  350 g baguette

  • 250 g all purpose flour
  • 1.25 g instant yeast (I used SAF Red)
  • 5 g salt
  • ーーーーーーーーーーーーー
  • 0.75 g malt syrup
  • 160 g warm water
  • —————–

Procedures:

  1. Whisk the first 3 dry ingredients in a mixer bowl (Kitchen Aid Professional 600).
  2. Mix malt syrup and warm water.  MW slightly if syrup does not melt. (lukewarm)
  3. In a mixer bowl, add syrup-water (#2) and mix with a spatula.
  4. Mix with level 2 until incorporated and the dough starts to peel off the bowl, mix 2 min on low speed (level 3) , add some water if too dry, mix 3 more min on low speed (level 3) ,  2 min on high speed (level 5), then 2 min on high speed (level 6).
  5. Check the dough, windowpane test.  This dough will not be so elastic, easy to tear, and a little wet.  Dough Temperature 24-25 C.  (Windowpane test did not pass: it might be underkneaded.)
  6. The first fermentation: 28-30C, 2 hrs, 2.5 times volume expansion.  Finger test – the finger’s hole remains a little. (In 4 Cup Pyrex Measuring Cup, the dough volume 300 cc, cover with plastic wrap, after 2 hrs, goal is 750 cc)
  7. Punch.
  8. The second fermentation: 28-30C, 1 hr, 2 times volume expansion. (The dough volume 400 cc -> 800 cc)
  9. Do not shape it into a ball after the 2nd fermentation. Just roughly roll.  Or it will be difficult to shape later since the dough gets tough and hard to stretch.
  10. 30 min Bench Time.
  11. Shape it into a long 68 cm rod. (Actual length 40 cm)
  12. Make a mold with aluminum foil, simply folding into a wave.
  13. Place the dough into the aluminum foil mold. (…so that the dough will not expand horizontally and get flat.)
  14. Last fermentation: 32C, 70% humidity, 1 hr 10 min, 2 times volume expansion, finger test – bounce back slowly.
  15. Slit the top with a knife (razor), do not cut too deep.  Spray with water.
  16. (Without Preheating) Bake at 240C (460F) for 19 min.

Comments:

Based on: パン トラディショナル、Book 20、BIBLIOGRAPHY

The final result was a good flavor, but did not rise as much as expected, heavy and flat.  The possible reasons for the failures:

  1. All Purpose flour that I used might not have enough gluten contents.
  2. Possible Underkneading???  The amount of the dough is much smaller than the original recipe: KitchenAid has difficulties in kneading small amounts.  I use higher mixing speed to compensate for that; but it might not be working.
  3. I fermented in the warm Oven (by turning on the oven with WM setting for 15 sec, and turned off): the temperature might have been slightly above the range.
  4. The duration of fermentation might have been too long, considering the temperature of the environment.  Overfermentation, possibly.  Especially Last Fermentation of 70 min is too long.

12/25/2010 Roast Beef Po-Boy Sandwich

Monday, February 14th, 2011

Ingredients: 6 servings

  • 2.5 LB (1135 g)  Beef Chuck Roast
  • garlic powder
  • salt
  • black pepper
  • cayenne
  • 3 TBSP Lard (or Vegetable Oil)
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 Cup (240 cc) Beef Stock
  • 1 Cup (240 cc) Chicken Stock
  • ——————————
  • 2 TBSP Worcestershire Sauce
  • 1 TBSP Hot Sauce (or Asian Chili Garlic Sauce)
  • 1/2 tsp Thyme powder
  • 1 Bay Leaf
  • —————————————–
  • water (3 Cups, 720 cc to fill up to half line of my 5.5 QT pressure cooker: water should be added if the liquid level in the pressure cooker is less than 1/2 depth of the pan or water did not cover 3/4 of the loaf.  Consult with the instruction manual for your own pressure cooker for the safe water level.)
  • ———————————-
  • French Bread

Procedures:

  1. Cut slits on the surface of the beef, sprinkle garlic, and rub into the meat.
  2. Sprinkle a lot of salt,  pepper and cayenne pepper,  and rub into the meat.
  3. Heat the Lard (or vegetable oil) in a skillet with high heat, and brown the cut-cross section of the beef.  Then brown other surfaces also.
  4. Transfer to a pressure cooker.
  5. Keep only 1 TBSP of fat in the pan, and discard the rest.  Stir-fry onions and carrots until onions starts to brown.
  6. Place vegetables in the pressure cooker.  Add Beef and Chicken Stock and the remaining seasonings.  If necessary, add water, so that the liquid fills up to 3/4 height of the beef.
  7. Heat the pressure cooker with high heat just until the boiling point (the weight starts to jingle with steady strong movement.)
  8. Reduce the heat immediately to low (30% heat: lowest setting to sustain a quiet steady jingle) and simmer for 25 min.  Turn off the heat, with the lid still closed, (do not move the pan) and leave for 30 min or more until the pressure is completely down and the pan is cool.
  9. Remove the weight carefully, open the lid, turn the loaf, heat until full boil, reduce the heat to 10-30%, close the lid without the weight and simmer for 2 hours.
  10. Remove the loaf from the pan, remove all fatty meat, slice thin or shred with a knife and set aside.
  11. Transfer the remaining gravy in the pressure cooker to a stainless steel bowl through a strainer.  (Save good meat and vegetables from the solid remaining in the strainer for the sandwich, discard fat meat and skin.)  Refrigerate the gravy until the fat solidifies for a few hours.  (You may freeze 30 min – 1 hr and transfer to the refrigerator.)   Remove the fat as much as possible from the gravy with a spoon.
  12. Cut French Bread tp the length that you like, cut the slit lengthwise, sandwich meat and pour the warmed gravy over the bread to moisten the bread.

Comments:

Inspired by: Roast Beef Po-Boys With Debris Gravy NAwlins Style, Suzana, http://www.grouprecipes.com/38395/roast-beef-po-boys-with-debris-gravy-nawlines-style

I changed the recipe to utilize my pressure cooker to save time.  The original recipe did not instruct to remove the fat, and the gravy was mostly fat, which made us nausiated.  Thus we changed the recipe to remove the fat from the gravy as much as possible.  Normally, people want to add mayonaise, lettuce, tomato to roast beef to make deluxe sandwiches.  But my husband grew up with a simple authentic Roast Beef PoBoy Sandwich that does not add extra ingredients.  The flavor, texture, taste of the gravy resulting from above recipe is as close as it gets to the real one.  But the texture of the roast beef must be improved: it needs to be together so that it can be thinly sliced insteaf of falling apart and shredded.  Perhaps, cooking with a pressure cooker is something to do with this fault.

01/26/2011 Roast Beef Toast

Wednesday, January 26th, 2011

Ingredients:

Procedures:

  1. Toast bread.
  2. Mix roast beef and BBQ sauce.
  3. Toss the meat over bread.

01/14/2011 Toasted Ham and Cheese Sandwich

Friday, January 14th, 2011

Ingredients:

Procedures:

  1. Toast Sandwich Bread.
  2. Spread spread and mustard on bread.
  3. Sandwich Ham and Cheese.
  4. Cut in halves.