Friday, April 18, 2014

Tomato-Scrambled Eggs (蕃茄炒蛋)

Tomato-Scrambled Eggs (蕃茄炒蛋) Taiwanese

Recipe adapted from Carol's 蕃茄炒蛋

2 ripe tomatoes, cut into wedges
3 eggs
1 clove garlic, chopped
1 stalk of spring onion, cut into 2 cm length

1/2 tbsp light soy sauce
a few drops of sesame oil
1 tsp sugar
salt & pepper, to taste
  • Crack the eggs into a bowl.  With a fork or a pair of chopsticks, whisk the eggs thoroughly to incorporates air (this will help the scrambled eggs to become fluffier). Add in sesame oil, a pinch of salt and a dash of pepper, mix until combined.  Add in spring onions.
  • Heat the frying pan with about 3 tbsp oil.  When the oil is smoking hot, pour in the beaten egg mixture. Keep stirring the eggs with a spatula until it forms lumps.  Using the spatula break the lumps into smaller pieces.  Do not overcook the eggs, once they are cooked, transfer the scrambled eggs onto a plate and set aside. 
  • With a little oil, saute chopped garlic and add in tomato and sugar.  Cook until the tomato breaks down.  If it is too dry, add a splash of water. 
  • Put in the scrambled eggs and the rest of the seasonings.  Cook under low heat for 2 -3 minutes, then dish out and serve immediately.

Monday, April 7, 2014

5 Thousand Dollars Bread Recipe (五千元的老式面包)

Sweet Buns

Sweet Buns

Thank you Victoria of Victoria Bakes for translating and sharing this wonderful and expensive bread recipe with us.  Please visit Victoria Bakes to find out why this bread recipe cost $5,000!  Trust me, you will love this soft pillowy fresh bread.  This recipe is definitely a keeper!

Like Veronica of Veronica's Kitchen  I halved the original recipe and ended up with 4 big buns.  

Ingredients:  (half of the original recipe)

Starter Dough:
105g bread flour
45g plain flour
12g caster sugar
3g instant dried yeast (3/4 tsp)
120g water

Main Dough:
105g bread flour
45g plain flour
45g caster sugar
1/2 tsp salt
12g milk powder
45g egg (lightly beaten)
27g water
35g butter, softened

  • Mix all the starter dough ingredients until well combined. Cover and leave at room temperature until the dough rises and becomes sticky, pasty and have a stringy appearance ("honeycomb"-like). (I let my starter dough to ferment in the fridge overnight).
  • In a mixer fitted with a dough hook, combine all main dough ingredients, except butter.  Then add in  the starter dough, knead until well combined.  Add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the bowl.  
  • Place the dough in a lightly greased bowl, cover with cling wrap. Place it in a warm place to allow the dough to rise until doubled in volume.
  • Punch down the dough to release trapped air.  Divide dough into 4 equal portions. (I add a handful of dried cranberries into my dough). Roll each portion into a round shape and placed them onto a lightly greased baking pans.
  • Cover with plastic wrap and leave to rise until almost doubled (80 - 90%).
  • Preheat oven to 170 deg .
  • Brush the dough with egg wash and bake for about 30 minutes or until golden brown.
Sticky and pasty with a stringy appearance ("honeycomb"-like)

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