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(Purple) Sweet Potato Mantou with Black Sesame & Black Bean Filling

bread, breakfast & brunch 2 Responses »
May 172013

Mantou

I hardly schedule my bakes or plan them ahead. I’m an impromptu person, i bake and cook what i feel like at the very last minute depending on the cravings or inspirations. :)
(which is why i stock up all the basics just in case – we can survive for 2 weeks without needing to step out!)

To be honest, planning ahead to bake stress me out. Haha! Strange but true!

So how did this Sweet Potato Mantou came about? For a start, i was gifted 3-already-steamed-sweet-potatoes a couple of days ago and they’ve been sitting in the fridge waiting to be used. Because i was already working in the kitchen on the granola, i thought, well.. might as well just make sweet potato mantou which sits pretty high on my to bake list. Off i went to google and viola, i saw a couple of recipes that caught my eyes. After scanning through them, i decided on Chelle’s, which was adapted from Cuisine Paradise and Swee San.

Ahh, all the talented bakers. I was very sure that my mantou will be purrrfect and boy, was i right or was i right? :P

Mantou1

(Purple) Sweet Potato Mantou with Black Sesame & Black Bean Filling

(makes 9 mantou)

1 tsp instant yeast
80ml lukewarm water
240g plain flour
1 tsp baking powder
65g caster sugar
250-300g purple sweet potato, cooked and mashed ; i used 260g
2 tbsp vegetable oil
3 tbsp roasted black sesame seeds + 4 tbsp black bean & black sesame powder
15-20g sugar

Method

1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.
2. Sift plain flour and baking powder together in a big bowl with the caster sugar till combined. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand and then the mashed sweet potato till it forms soft dough.
3. Add the oil and give the dough a quick knead till well combine or till dough does not stick to your hand.
4. Set the dough aside in a lightly flour/oil bowl, covered with towel and let it proof for about 30 – 45 minutes till the dough became slightly bigger.
5. Lightly grind roasted black sesame seeds, the bean powder and sugar using a mortar and pestle.
6. Knead proof dough on a lightly floured work surface for a few second, flatten and roll into a rectangular shape, divide it into 3 visually, fold the left flap in follow by the right flap in. Re-roll into rectangular shape, 60cm x 20cm. Brush the dough with water and sprinkle the filling on it, roll it up lengthwise into an oblong shape, and cut them into equal portions ~ 50g.
7. Place each shaped mantou on the steamer rack with greaseproof paper below and rest for another 15 minutes.
8. Transfer the steamer rack into the pot of boiling water and steam over medium heat for about 8 – 10 minutes (depending on the size of the mantou).
9. When done, remove from steamer and serve hot/warm.

If not, wait till the buns have cooled down, lay out on a sheet pan then freeze. When the buns are frozen, place them in a ziplock bag and seal well before storing in freezer. Re-steam in the steamer for a 5 -8 minutes to defrost (there is no need to take the buns out earlier to defrost).

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Mantou2

We LOVE it!!!

It’s so good that i already planned to make these at the in laws’ place when they’re back from their vacay. Yup, to score brownie points ah.. hahahaaa! But mainly because i know the mother will be extremely delighted. She’s a hardcore mantou fan.. but bread? Nah.

The texture is not as fluffy as the usual mantou as it consists quite an amount of sweet potato but then, that’s exactly why i fell for it. It’s deliciously different, still fluffy, but more weight.

YUMS!!

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Pumpkin Bread with Orh Nee (Yam) Filling

bread, breakfast & brunch 6 Responses »
Jun 222012

I almost didn’t manage to put this bread post up because i couldn’t find the recipe that i used. *smacks forehead*

Every time i wanna post this, i forgot where the recipe was. Then, when i finally found it, i didn’t have time to post. And the vicious cycle continues till i was determined to have it stopped today. Hahaa!

I really love this recipe. It’d be sad if i can’t have this up for my future reference. In fact, i used the exact recipe for another bread i made not too long ago, with a different (main) ingredient of course. Will post that soon! :)

The idea came about when i had some leftover yam puree in the fridge. Not wanting to eat it just like that, i decided to use it as bread/bun filling instead.

Choosing what bread to go with it wasn’t that difficult. I had a few ideas but in the end, i picked pumpkin – simply because i happened to have pumpkin in the fridge. Heeee! Yup, it’s that easy and flexible actually when it comes baking and cooking. I usually let the produce in the fridge decides what’s baking/cooking on that particular day. *wink*

Pumpkin Bread with Orh Nee (Yam/Taro) Filling

(makes 1 x 8″ round tin and 1 loaf)

4 1/2 tsp active dry yeast
1 cup warm buttermilk
2 large eggs, beaten
1 1/2 cup pumpkin puree
84g melted butter
6 cups all purpose flour
3 tbsp sugar
2 tsp salt

Optional : crumble toppings and pumpkin seeds

How to make yam filling

My version is simply a no brainer and slightly healthier too.

What i do is, dice one whole yam (since i’m already pureeing, why not make more? :P) into cubes after the skin is removed and steam till soft. Puree it straight in the food processor together with brown sugar, to taste. If the yam happens to be a little on the dry side, i’ll add one tbsp of milk each time till i get the consistency i like, otherwise, i’ll leave the yam alone with the sugar. Yup, it’s as easy as this! Have fun experimenting. :)

Method

  1. Place all ingredients in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. Let the machine continue to knead the dough.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.

  1. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds, about 50-60g each. Cover with cling wrap, let the doughs rest for 10mins.
  2. Flatten each dough into a round disc and press out the trapped air. Place 30g (or more if you like) of yam puree in the middle, shape and roll into a smooth round ball.
  3. Place doughs seams side down in a 8″ round tin (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
  4. When ready to bake, brush the surface of the dough with water and sprinkle some crumbles together with pumpkin seeds on top. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

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So why do i love this particular recipe?

Because it’s very easy (no need for tangzhong/water roux/overnight sponge/biga and whatnot method!) and the bread comes out great! You know.. soft and fluffy and all..without the fuss or the additional unwanted ingredients.

Do take note that the recipe is rather huge. It gave me 7 buns and one medium loaf bread in total. I quite like it in loaf as well — Think polka dot bread! :P

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Making yogurt at home! (Easy Peasy Homemade yogurt)

breakfast & brunch 13 Responses »
Apr 042012

We were at Song Of India, sitting down with Chef Sovani discussing about yogurt when i first learned that we can actually make yogurt at home without needing any special container or yogurt maker. I was all inspired then because yogurt is one of my must have in the fridge at home. But after a few attempts, my texture was still undesirable. Instead of creamy texture, i got yogurt drink texture. Disappointed, i gave up.

Fast forward few months later, before i could click the “BUY” button on Amazon for a yogurt maker, the new friends whom i just met can’t help but to laugh straight in my face when i told them my few attempts with making yogurt at home. I don’t blame them really, because i can be quite comical, to even child-like, depending on the companion(s) i’m with, when it comes to expressing myself. Heh. But what a good trade off man.. They got to laugh at me and in exchange, i got precious yogurt making tips from the one and only Mr Ergul – Thank you Daniel!

After months of making yogurt, i finally nailed it, or rather, Darcy finally nailed it. Yup, you read right. The man got interested and did some reading on his own after seeing how inconsistent my yogurt texture was. One day, it’s thick and creamy. Another day, it’s watery. But now, the result is always, always thick and creamy, really like Greek Yogurt that you buy from the store. ;)

There are many ways you to eat plain yogurt.

1. Eat it with granola/muesli/cereal.
2. Eat it with honey.
3. Eat it with honey + your favourite fruit.
4. Eat it with any fruit coulis (posted on Instagram)
5. Eat it with any fruit compote (posted on Instagram)

So on and so forth.

Homemade Yogurt

1 litre fresh milk
3 tbsp of store bought plain yogurt with live cultures (as a starter)

Method

1. Boil the fresh milk in a heavy bottom pot and constantly stirring it to avoid burnt bottom. Once it reaches 100C, lower the heat and let it simmer for another 15-30 mins. The longer you boil, the thicker and creamier it will be. We usually settle for 30 minutes.
2. Once the milk temperature hits 40C, stir in the 3 tbsp of yogurt till well combined.
3. Transfer the milk to a container and leave it for 7-8 hours at the warmest area in your house (optional) or just leave anywhere in the room temperature.
4. 8 hours later, voila! Refrigerate immediately. The yogurt will be ready for consumption 4 hours later.

ps : we Darcy also dabbled with double boil method which works perfectly as well. This method is definitely idiot proof. ;)

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So, why make when you can buy?

Because homemade yogurt is friggin delicious tasting. It’s so so creamy and smooth, nothing like store bought ones. Sounds like store bought ones yeah? But it’s not. You just need to eat it to believe it. It’s really different. Very very different. I’m such a yogurt snob now that i can no longer eat the store bought ones anymore. Homemade ones all the way! :P

And.

Just look at the ingredients. Mine here and the store bought ones. That’s a good enough reason why you should start making your own yogurt today! Oh, and it’s environmental friendly. No packaging waste. *wink*

These days, Darcy is our destined yogurt maker at home because of his magic fingers – uh huh, no longer me. We even get super delicious honey flavoured yogurt because he never stops pushing the limits. Lucky us eh? :)

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