Miyerkules, Enero 4, 2012

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http://breadworld.com/RecipeSearch.aspx?cat=Rolls%20and%20Buns&query=

ipinaskil ni Paniderya ni Rod @ 10:51 PM   0 Mga Komento

Challah

 Ingredients:

1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE
1/2 cup water3/4 cup
1 large egg  1
2 tbsp margarine, cut up 3 tbsp
1 tsp salt 1-1/4 tsp
2 cups bread flour 3 cups
4 tsp sugar 2 tbsp
1-1/2 tsp bread machine yeast 2 tsp
1 yolk of large egg 1
1 tbsp water 1 tbsp


 Instructions:

Add 1/2 cup [3/4 cup] water, egg, margarine, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. [For 1 1/2-pound recipe, divide dough in half to make 2 loaves.] For each loaf, divide dough into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into 3 equal pieces; roll into 12-inch ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remaining piece into 3 equal pieces. Roll into 10-inch ropes; braid. Place small braid on top of large braid. Pinch ends firmly to seal and to secure to large braid. Cover; let rise in warm, draft-free place until almost doubled in size, 15 to 20 minutes. Lightly beat egg yolk and 1 tablespoon water; brush over braids.

Bake at 375oF for 25 to 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove from sheet[s]; cool on wire rack. Makes 1 loaf [2 loaves].

ipinaskil ni Paniderya ni Rod @ 10:39 PM   0 Mga Komento

Putok

Ingredients:
1 (14-oz) can of evaporated milk
1/2 cup white sugar
1 tsp yellow food coloring (optional)
1 egg yolk
1/3 cup butter
1 (0.25 oz) package active dry yeast
1 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
4 cups all-purpose flour


Instructions:

  • Heat evap milk to 80-100 deg F. Melt butter. Combine sugar, melted butter, yellow food coloring, egg yolk and evap milk in the mixing bowl. Stir in yeast and let proof.


  • Meanwhile, measure and put together in a bowl the flour, baking soda, baking powder and salt and blend well.


  • On stir setting of the mixer, gradually add the flour (placed at the sides of the bowl) until all is used up. Stop when dough pulls together and leaves only a small amount of flour at the sides of the bowl. Transfer to a lightly greased and lightly floured surface.


  • Knead for about 8-10 minutes. Grease a bowl big enough to accommodate double the dough. Place the dough in the greased bowl, then flip over (this way, all sides of the dough is greased). Cover lightly with cling wrap and let rise for 1 hr. [Take note in the photos above, the dough just before baking has the characteristic monay shape that we know after I let it rise for 1-1/2 hrs...but I should have baked these before the dough looked like so, because when I baked them, the puffing of the dough in the heat made the slit almost disappear...so I edited the time of rising here to be only one hour, and hopefully it will give you and I baked monays that have that slight dip at the middle...]


  • After one hour, take out the dough onto a greased and slightly floured surface. Grease your rolling pin. Flatten the dough with the rolling pin, then fold the dough, and repeat the flatten-fold-flatten-fold cycle until the dough is smooth and dense (about 8 minutes). If it becomes too sticky, very lightly flour the surface.


  • With dough cutter, cut into 3-oz pieces (if you did not cut the right amount, you can either cut off or add small pieces and press together to make 3-oz piece). Shape into round rolls and place on greased baking sheet (preferably aluminum). If you prefer smaller monays, make them 2-oz each. I am cutting here based on how I remember them during those days I was helping in my Tatay's bakery in shaping them to round rolls.


  • Before the final rising, using swift smooth motion, make deep slits at the middle of the pieces, leaving only about 1/3 of the bottom dough uncut. You might have to do this twice, since the first cutting motion gives you only good cut at one side of the pieces, so that you will have to turn the pan around and make second cuts along the same line to achieve uniformly deep slits. If the cut portions tend to stick together, gently separate them with the blade. Cover lightly with greased cling wrap. Let rise for 40-60 minutes. [Don't wait for the unbaked pieces to look more like the monay you are used to, because if you do, you will end up with overpuffed middle like I did. I should have baked these earlier (my total final rising time was 1-1/2 hours; maybe 1 hr would be enough). The middle of the pieces should still look a tad lower than the baked monay you are used to seeing. The oven heat will puff up the middle some more. Monay characteristically has a bit low dip at the middle (the slit) of the two cheeks. Well, you know what the connotation of "monay" is among Filipinos when they do not refer to these rolls.]


  • For putok, cut dough pieces about 1.5 to 2 oz each and shape into round rolls. Snip in a cross manner at the top to give you a crown. After the rising period (I suggest only 30 minutes because puto is characteristically very very dense and hard), brush the crown part with milk and sprinkle with sugar crystals.


  • Bake at 350 deg F for 15 minutes or until tops are golden brown. Enjoy with ice cream filling while hot. Cool on wire rack. Place in ziploc bag as soon as cool enough to do so without sweating inside.

ipinaskil ni Paniderya ni Rod @ 10:29 PM   2 Mga Komento

Lunes, Enero 2, 2012

Siopao Pinoy Style Dim Sum

For the Chili Pepper Oil

  • 4 scallions
  • 1 large fresh gingerroot , unpeeled
  • 2 cups corn oil
  • 1/3 cup dried chili pepper flakes

For the Soy Sauce and Chili Pepper Oil Dip

  • 1/2 cup soy sauce
  • 3 tablespoons chili hot pepper oil

For the Siopao Filling

For the Basic Siopao Bun Dough Recipe (makes the dough for 24 siopao buns)

Directions:

Preparations / Notes:.
·         You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below….
·         Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
·         Have a couple of damp towels on hand to cover dough during various parts of the recipe.
·         Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
·         It will take about an hour for the dough to rise.
·         Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
·         Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
·         It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
·         Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
Chili Pepper Oil Instructions:.
1.       Cut each scallion into 3-inch lengths.
2.       Smash ginger root with side of cleaver.
3.       Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
4.       Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
Soy Sauce – Chili Pepper Oil Dip Instructions:.
·         The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
Siopao Filling instructions:.
1.       Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
2.       Sauté the garlic and onion in sesame oil.
3.       Add the pork or chicken and stir-fry until lightly brown.
4.       Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
5.       Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold).

Siopao Dough Instructions:.
1.       Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
2.       Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
3.       Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
4.       Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
5.       Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
6.       Warm your oven on its lowest setting for 2 minutes and then turn off.
7.       Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
8.       Siopao Assembly Instructions:.
9.       Punch down dough and divide in half.
10.   Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
11.   Cut into 12 equal portions and cover with damp towel.
12.   Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
13.   Hold the dough disk in hand and place a tablespoon of filling at the center.
14.   Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
15.   Gently guide the filling into the pocket with your holding hand’s thumb if need be.
16.   Continue pleating around to complete the pocket and close it off by twisting the pleats together.
17.   Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes.
18.   Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
19.   Siopao Cooking Instructions:.
20.   Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
21.   Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.
22.   Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
23.   Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
24.   The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.

ipinaskil ni Paniderya ni Rod @ 2:19 AM   2 Mga Komento

Pan De Sal



Pan De Sal


Original Recipe Yield 20 to 30 rolls

Ingredients
  • 2 cups warm water (110 degrees F / 45 degrees C)
  • 2 ¼ teaspoons active dry yeast
  • 1 cup white sugar
  • 1/4 cup vegetable oil  {review: replace with 2 tbsp of butter and 2 tbsp vegetable oil}
  • 2 teaspoons salt
  • 6 cups all-purpose flour
  • 4 egg yolks ( no whites)
Directions
  1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
  3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour. { If you want your pan de sal dense, just let the logs rise for about 30mins to 1 hour. The longer you let it rise the less dense or softer the pan de sal gets: recommended - 2 hrs}
  4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 2.5 inch in diameter. Using a sharp knife, cut each 'log' into 2 inch pieces (size of 1 large AA egg) . Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
  7. I brushed an egg/milk wash onto the tops of each roll, and sprinkled them with fine bread crumbs
  8. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes. 

    ipinaskil ni Paniderya ni Rod @ 2:10 AM   1 Mga Komento