Sultana/Raisin bread rolls (提子包)

A while ago, I came across a method of making bread which uses a water roux (or tangzhong) starter made by cooking flour in some water and adding it to the dough.  From the blogs that I read, this type of bread is used in Asian bread making and gives those bread the soft fluffy texture (this website gives some really good information).  I tried my hand using this new method to make some sausage buns, but they didn't turn out with the fluffy texture that I was after and looking so forward to.  I figured it was due to my lack of kneading skills than the water roux not doing its job so following that attempt, I spent hours on the net watching videos of how to knead bread, learning what a 'smooth and elastic dough' means and should look like (even if it is through a screen) and what the 'window-pane test' is.  Armed with that, I had my second go.  I made sultana bread rolls this time as we had sultanas to use up in the house and it does take me back to my childhood days in HK of going into bakeries and seeing rows of them along with other goodies.

The bread rolls turned out light and fluffy, and I think I am getting closer to achieving what I want.  Even Mum says that they were much better than last time!  They were delicious fresh from the oven, and even for the next two days, they still kept the softness (though were slightly better if we nuked it in the microwave for about 10 seconds).  For my next attempt, I might up the sugar a wee bit and use some skim milk powder as per the original recipe to see what differences it makes.  I really can't wait to get my hands at some red bean buns, match buns, milk buns ... I could become addicted to bread making!

Sultana/Raisin bread rolls (提子包)

Adapted from Foodbook.hk
Makes 12

Ingredients

Water roux

• 20 g bread (high-gluten flour)
• 100 g water 

Dough

• 280 g bread (high-gluten) flour
• 35 g caster sugar
• 1 large egg
• 1 1/2 teaspoons (5 g) of yeast
• 70 g milk (I use 50 g normal milk and 20 g evaporated milk)
• All the water roux
• 20 g unsalted butter, cubed roughly
  
• 3/4 cup raisins or sultanas
  

Method

Water roux

1. In a saucepan, combine the bread flour and water and heat over medium heat until it reaches 65oC (using a candy thermometer).  If you don't have a thermometer like myself, you know it is done when you see the bubbles forming in the mix, then disappear and for every stroke you make in the paste, there'll be a streak left behind.  To get to this stage takes about 2-3 minutes.
   
2. Take off the heat, transfer to a bowl and place cling wrap right over the top of the water roux mixture to prevent it from drying out.  Allow it to cool (to lukewarm) before using. 
   

Dough

1. In a bowl, add all the ingredients except for the butter and raisins or sultanas, and mix until it comes together.  Turn the semi-formed dough onto a floured surface and knead until a smooth and elastic dough forms.  Gradually knead in the butter, working each knob in before adding the next one -- it takes a bit of time (about 20 minutes).  The dough is done when it passes the window pane test.  At this stage, knead in the sultanas.
   
2. Place dough in a oiled bowl, cover with cling wrap or a damp towel and allow to proof until doubled in size (about 1 hour at 28oC).  To test whether dough is ready, press a dimple with a floured finger and remove -- if the indentation remains, dough is ready but if it disappears, prove for a bit longer.
   
3. Once proofed, lightly press on the dough to release the air and knead briefly until it's returned to its original size
4. Divide dough into 12 equal portions.  Allow dough to rest for 10 minutes. 
5. Shape dough into balls.  Place on a baking tray, leaving about 5cm apart.  Cover wtih cling wrap or damp towel and allow to proof for about 30-40 minutes.  In the last 10 minutes of proofing, preheat oven to 175oC.
6. Once dough has proved, brush egg wash and place in oven for 12-15 minutes or when bread sounds hollow when tapped.
   

Anzac biscuits

I don't think there is anyone in Australia or New Zealand, or any Australian or New Zealand expat that hasn't heard of the Anzac biscuit.  It is synonymous with these countries down under (the story of where they originated can be found here).  I can't remember when or where I tried my first Anzac biscuit, though I do remember that I made my first ones in Home Economics back in yesteryear.  I believe they were edible.  Since then, I've tried many Anzac biscuit recipes and while most have turned out tasting like Anzacs, I find that most recipes I can taste the bicarb, though I do not want to reduce the amount lest it makes it chewier than I prefer.  I found a new recipe that adds a teaspoon of ginger.  While the ginger is quite subtle, it does give the biscuit a nice spice aftertaste, and it takes away the bicarb aftertaste!  I think this may become my go-to Anzac biscuit recipe, and the bonus?  It takes only 10 minutes prep!

Anzac biscuits
Makes 30

Ingredients

• 115 g (3/4 cup) plain flour
• 1 teaspoon ground ginger
• 1 1/2 cups rolled oats 
• 3/4 cup caster sugar
• 1/2 cup desiccated coconut
• 2 tablespoon boiling water
• 1 tablespoon golden syrup
• 1 teaspoon bicarbonate of soda
• 125 g butter, cubed, melted

Method 

1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. 
2. Sift the flour and ginger into a large bowl. Add the rolled oats, sugar and coconut, and stir to combine.
3. Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for a few minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
4. Scoop 2 heaped teaspoons of mixture and place onto lined trays and flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each (they don't spread much). Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

Chinese turnip/radish cake (蘿蔔糕)

Mum went grocery shopping one day, and came back with 2 lor baks (Chinese turnips or radishes, I still don't know which of the two they are in English), and then asked me to make lor bak go (蘿蔔糕).  Lor bak go is a common dish seen at yumcha, usually panfried, and also traditionally eaten (and given away as gifts) during Chinese New Year.  It was neither Chinese New Year nor did anyone had a craving for lor bak go so it baffled me as to why my Mum would want me to make this.  Nonetheless, I searched both English and Asian recipe and blogging sites to find a recipe and any Asian (grand)-mother tips on making this.

Though there is certainly room for improvement, especially taste- and texture-wise the parentals thought it tasted better than the ones served at some yumcha establishments where all one would taste is the glugginess from the rice flour and MSG.  It'll definitely be attempted once again when I come aross some good lor baks, and maybe next Chinese New Year, you'll be receiving lor bak go's from me.

Chinese turnip/radish cake (蘿蔔糕)

Makes 1 large dish

 After steaming

Panfried

A few tips before starting
This is one of the recipes that you need to read carefully before starting.  Note that the ratio of the lor bak to flours should be is 5:1 so adjust the amount of flours depending on how much lor bak you have, and the amount of water you will need in STEP () is 1/4 of the weight of lor bak in mls.  The amount you use for the dried shitake mushrooms, Chinese sausages and shrimps and seasonings is based on personal preference, use this as a guide and adjust.  Feel free to use dried Chinese bacon as well. 

Ingredients

• 1500 g Chinese radish/turnip (lor bak) 
• 255 g rice flour (not glutinous)
• 45 g wheat starch
• 4-6 dried shitake mushrooms
  
• 2 dried scallops 
• 2 dried Chinese sausages, diced
• Small handful dried shrimp
  
• 3 tablespoons vegetable oil 
• 400 ml of water -- water from cooking the radishes
  
• White pepper
  
• Sugar

Method

1. Generously oil a deep 9" dish or 2 loaf pans with 1 tablespoon of the oil
   
2. Rehydrate the shitake mushrooms and dried shrimp in one bowl of room temperature water.  Once rehydrated, drain, dice the shitake mushrooms and cut shrimp into halves.  Set aside.  In another bowl, rehydrate the dried scallops in about 150 ml of room temperature water.  Drain the scallops, reserving the water, and shred the scallops into shreds.  Set aside.
   
3. Take 500g of the radish, and cut into 1cm rectangular sticks.  Grate the other 1000g of radish (hand-grating gives it a better texture).  
4. Heat a wok over medium-high heat.  Add 1 tablespoon of the oil and add in the Chinese sausages (and Chinese bacon if using) stir-frying constantly.  Once you see the oil come out of the sausages, add the mushrooms, scaloops and shrimps.  Keep stir-frying for a few minutes until they're close to done.  Remove from wok, trying to not take too much of the oil and set aside.
5. In the same wok (on medium heat), add in the sliced and grated radish (with all the water from grating), the 150 mL reserved water from rehydrating the scallops and 1 teaspoon of sugar (needed as radishes naturally have a slightly bitter taste to them).  Cook radish for about 15 minutes, covered.  Uncover, and add white pepper (about 1-2 teaspoons) and salt (you don't really need too much as the Chinese sausages and shrimp will impart some flavour so maybe 1-2 teaspoons).  Continue cooking for another 10-15 minutes or until radish is soft and transparent.  Turn off the heat.
   
6. From the cooked radish, measure out 400 mL of water (I just ladled water into a measuring jug) -- should be enough if the radishes are good otherwise add some water to make up to 400 mL.
7. In a bowl, mix the flours together, and add in all the water, stirring until there are no lumps (takes a while but it will become smooth).  Set aside.
8. Turn the heat on the wok again (medium to medium high heat).  Cook the radish until it is boiling again.  Add in the Chinese sausages, shrimps, mushrooms, scallops and stir fry for 2-3 minutes.
9. Use one hand to pour the flour and water mixture into the wok while continuously, and quickly stirfrying the radish mixture.  This is an important step as if you do not stirfry continuously or you're not fast enough, everything will stick to the wok like a big gluggy mess!  Keep stirfrying until there's hardly any moisture left.  Turn off the heat immediately and give it a few more stirs.  
10. Place into the oiled dishes and smooth the top. 
11. If using a large dish, steam on medium to high heat for 40-50 minutes (adjust for smaller pans) or when a chopstick inserted into the centre comes out clean.  Check the water level after about 20 minutes and replenish if necessary.
12. Let it cool a bit and it can be served freshly steamed with some soy sauce. If you want to panfry them, it's best to let it cool first, refrigerate overnight before cutting them into slices (makes it easier).  Cut into 2 cm thick slices and panfry until slightly brown and crispy.  Serve with soy sauce or chilli sauce.
    

Zucchini pancakes

After seeing this recipe on another food blog, I went out to buy zucchinis to try this recipe.  While mine ended up looking like fritters more like pancakes, it tasted great nonetheless especially with the dipping sauce.  I had this for dinner though I would expect it would also make for a great breakfast, lunch, afternoon tea, late night snack .... it's a bonus that it doesn't need any eggs as I have a tendency to forget to buy them, or have used them up to bake.  

Zucchini pancakes
Adapted from Jessica's Dinner Party
Makes 8

Ingredients 

Zucchini pancakes

• 2 small green zucchini
• 1/2 teaspoon salt
• 1/2 cup all purpose flour, plus more if needed

Dipping sauce

• 1 tablespoon soy sauce
• 1/2 tablespoon white or cider vinegar
  

Method

1. Thinly julienne the zucchini and place in a bowl.  Add the salt and allow it to sit for 10-15 minutes.  
2. Do not drain the zucchini. Add flour to the bowl and mix well -- you should have a thick batter (slightly thicker than pancake batter).  If it isn't, either add more water or flour to get the right consistency.
3. Heat a frying pan on medium low and add just enough vegetable oil to coat the bottom of the pan.  Spoon about 2 tablespoons of batter into the pan and allow it to cook for 3 minutes before flipping over (add more if your pan allows but don't overcrowd) -- don't move it at this stage as you want it to set its shape.  Flip the pancake/s over, and flatten slightly to about 5-6 cm in diameter.  Cook for a few more minutes until golden.  Repeat in batches.
   
4. Serve warm with the dipping sauce (mix the soy sauce and vinegar together).