I am the Bread of Life

Recently I purchased a basic bread machine just for kneading purpose.  I have always used the mixer with hook attachment for kneading but think I might have overworked the poor mixer. One of the base rubber stopper is missing and the machine becomes noisy and shakes vigorously when I increase the speed.
Since the purchase, I have used the bread machine several times and I am very pleased with it.  This Hokkaido Milk Toast which I have baked a few times before have never tasted so good!  Soft and fluffy the way Hokkaido Milk Toast should be.

Like many others who have baked this, I refer to Christine's recipe using the tangzhong method.


Hokkaido Milk Toast
makes 2 loaves
each loaf tin size:20.5cm x 10.5cm x 9.5cm

Ingredients

540gm bread flour
86gm caster sugar
8gm salt
9gm full cream milk powder
11gm instant dried yeast
86gm whisked egg
59gm whipping cream
54gm milk
184gm tangzhong method
49gm unsalted butter, melted

Method (to make one loaf)

• Add all ingredients (except butter) into a breadmaker,first the wet ingredients (milk,cream,egg,tangzhong), then followed by the dry ingredients (salt,sugar,milk powder,bread flour,yeast). select the "dough" mode).When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C humidity 75%, until double in size.
• Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Cove with cling wrap, let rest for 15 minutes at room temperature.'Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tins to have the 2nd round of proofing until double in size. The best temperature for nd round proofing is 38C,humidity 85%.
• Brushed whisked egg on surface. Bake in a pre-heated 180C oven for 30-35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Tangzhong

50gm bread flour

250ml water

• Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk to prevent burning and sticking while you cook along the way. The mixture becomes thicker and thicker. Once you notice some :lines: appear in the mixture for every stir you make with the spoon, it's done. You get the tangzhong. Remove from heat.
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up Let cool. the tangzhong can be used straight away once it cools down to room temperature. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.

Note: The chilled tangzhong should return to room temperature before adding into other ingredients.

This post is linked to Bake- Along organised by Zoe of Bake for Happy Kids, Lena of  Frozen Wings and Joyce of Kitchen Flavours.

God Will Make A Way

Fig-Prosciutto Pizza with Arugula from the Pioneer Woman. This pizza didn't go too well with my children. They didin't like the sweet fig spread on the pizza. Well, I think it looks very gourmet even though the pizza base is not chewy or crisp but has bread like crust.  I don't expect too much from this pizza dough because there is no kneading and it is so easy to do. Besides that, it is baked in a home oven on an aluminium tray. No way it can be compared to a pizzeria!
I made the full recipe and used only 1/3 of the dough. I think I have to do a more traditional tomato base with the rest of the dough. To complete the meal, I roasted a lemon and thyme chicken.

Fig-Prosciutto Pizza with Arugula
Pioneer Woman Cooks

Ingredients

Pizza Crust
1 tsp active dry yeast
4 cups all purpose flour
1 teaspoon kosher salt
1/3 cup olive oil


For the pizza
1 tablespoon olive oil
4 tablespoons fig spread orjam
kosher salt to taste'12 ounces, weight fresh mozzarella, sliced thin
6 ounces, weight thinly sliced prosciutto
1 bunch washed and rinsed arugula
freshly ground pepper, to taste'
1/2 cup shaved Parmesan


Preparation Instructions
Note; Pizza ingredients in this recipe are for 1/3 of the pizza recipe. Use leftover dough to make other kinds of Pizza.

Method

• Sprinkle yeast over 1 1/2 cups warm water. (not lukewarm).
• In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. 
• Use right away or store in the fridge until you need it. ***it's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
• Preheat oven to 500F.
• Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
• Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread all over the surface of the dough. Sprinkle lightly with salt.
• Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
• Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
• Cut into wedges or squares and serve immediately.

This post is linked to Cook Like A Star 'Pioneer Woman' hosted by Zoe, Baby Sumo and Mich.

See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland

Isaiah 43:19

This Is To My Father's Glory

When I was young, my late mum used to pan fry stale bread dipped in egg and sugar mixture for the family. I loved it very much even though it was plain and oily. Little did I know it was her version of French toast. Now that I have my own children, I also do the same style of French toast for them, but with some modifications. I would usually add some milk to the egg mixture and pan fry with butter instead of vegetable oil which my mum used.. Sometimes I add a drop of vanilla extract, other times I add cream. My children too, love to have this for breakfast on the go or as tea time snack.

I have also prepared and served French toast with icing sugar,maple syrup, honey, fruit compote and bacon. All these are always done pan fried in foamy butter but never baked. Then comes the Pioneer Woman's baked french toast and she has changed my way of cooking French toast completely.

While I was preparing the ingredients for Ree's baked French toast, I realised it was like the way bread and butter pudding is done sans streusel. I added chopped walnuts and replaced raisins with cranberries in the streusel.
A good French toast has crisp edges and soft,creamy center. When eating, add a pat of butter and pour warm pure maple over it.  One good brand of pure maple syrup is MacDonald's (not the fast food restaurant ). I am also glad that I added chopped walnuts for the extra crunch and replaced extra raisins with cranberries.
This is really one scrumptious breakfast I just had and it was a breeze to make because everything was prepared the night before. When I got up this morning, I simply put in the oven and baked for 1 hour and 10 minutes.
Baked French Toast or bread pudding, whatever you call it, can be eaten at anytime.  I know this is hard, but do eat in moderation if you are watching your waistline.


Cinnamon Rasin Baked French Toast
Pioneer Woman cooks
16 servings (4 servings)
Ingredients

1-1/2 loaf cinnamon raisin bread (Gardenia raisin loaf, 10 slices, cut into triangles)
butter, for greasing
8 whole eggs(2 eggs)
2 cups whole milk(1 cup)
1/2 cup heavy cream(1/4 cup)
1 cup sugar(1/8 cup)
2 teaspoons ground cinnamon(1 tsp)
2 tablespoons vanilla extract(1/2 tsp)

Topping
1 stick cold butter, cut into pieces( salted, 1/4 stick, 28g)
1/2 cup flour(1/4 cup)
1/2 cup packed brown sugar(1/8 cup)
1 teaspoon ground cinnamon(1/4 tsp)
1/4 teaspoon salt(pinch)
1/2 cup raisins(1/4 cup cranberries)
1/4 cup chopped walnuts
softened butter, for serving
warm maple syrup, for serving

Method

• Unwrap the loaves of bread, then overlap the slices in rows in a well buttered baking dish. ( I cut into triangles)
• Whisk together the eggs, milk,cream,sugar,vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

Topping

• Combine the butter,flour,brown sugar,cinnamon, and salt in a bowl and cut it all together with a pastry cutter.(rubbing method) Stir in the raisins(cranberries,walnuts).
• Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

Oven

• When you're ready to bake the french toast, preheat the oven to 350F. Bake the french toast for 45 minutes to 1 hour for a softer texture, or longer a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.( I baked covered for the frist 30 mins and uncovered for 40 mins).
• Serve individual helpings with butter and warm syrup.

I am linking this to Cook Like A Star 'Pioneer Woman' hosted by Zoe of Bake for Happy Kids,
Yen of Eat Your Heart Out and Mich of Piece of Cake.

T

This is to my Father's glory, that you bear much fruit, showing yourselves to be my disciples.
John 15:8

The One Who Receives Instructions

This is the family all time favourite pasta though it is categorized under cowgirl food in the Pioneer Woman website. This is one of the earliest pasta dish I took from Ree's.  It was an instant hit with the family especially with my two boys.  I was quite surprised they like the pasta so much that they asked me for the recipe and had cooked for themselves. What amazed me was the pasta has leeks and my sons are very picky vegetables eaters. They will only touch certain types of vegetables and definitely nothing from the leek family. The pancetta and leeks when fry together are very flavourful with the wine and cream. There should not be any runny cream sauce in this dish, it is suppose to coat the pasta.

I always buy Australian leeks( Chinese leek is different kind). Bacon is a good substitute for pancetta though it has a more smoky flavour. I also love Barilla brand pastas.

Pasta with Pancetta and Leeks
Pioneer woman cooks
serves 4

Ingredients
12 oz weight pasta, cooked Al dente
3 oz chopped Pancetta
3 whole leeks, sliced thin
1 tablespoon butter
1/2 cup dry white wine
1/2 cup heavy cream
salt and freshly ground pepper to taste
Parmesan cheese, shaved

Method

• Cook pasta and set aside. Reserve 1/2 cup of pasta water.
• Saute chopped pancetta until rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This'll give the dish some scrumptious flavor. I add it after the bacon is browned because I don't want the butter to brown.
• After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. 
• Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with shavings over the top.

Note: It is important to use suitable type of pasta for this dish, not spaghetti for sure. I cook this pasta so often that I do not follow the exact weight of every ingredients. Most times I do not add in shaved Parmesan cheese, but never leave out the butter.

This post is linked to Cook Like A Star 'Pioneer Woman' organised by Zoe, Baby Sumo and Mich

Nevertheless, the one who receives instruction in the word should share all good things with their instructor.  Galatians 6:6

Set An Example

These cookies are the pinnacle of perfection!  If you want a big, chewy cookie like the kind you see at Subway, then these are the cookies for you!

When I first saw these Salted Caramel Chocolate Chip Cookies on Pinterest many months ago, I wanted to bake them but I have to look for Rolo caramel candy first. According to the recipe,  Rolo caramel will melt during baking. I can't find Rolo here and got a friend to get them from the US.

Salted Caramel Chocolate Chip Cookies
SallysBakingAddiction
makes 15 large cookies (20)

280g all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
170g unsalted butter, melted
150g light brown sugar, loosely packed
100g granulated sugar(80g)
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
180g chocolate chips, divided
15 Rolo candies(20)
Sea salt

Method

• Toss together the flour,baking soda,cornstarch and salt in a large bowl. Set aside.

• In a medium size bowl, whisk the melted butter,brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the  dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in half chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory, the longer the better.take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

• Preheat the oven to 325F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Unwrap the Rolos and have your 1/2 chocolate chips in a pile ready to be used.

• Roll the dough into balls, 1.5 tablespoons each. You have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. Gently press down on the large cookie dough ball to slightly flatten and press a few more chocolate chips on top.

• Sprinkle  with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes.(13mins) The cookies will look very soft and under baked. Do not bake longer than 13 minutes. They will continue to bake on the cookie sheet

• Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.  If the cookies still look too puffy when your remove them from the oven, gently press down on them a little more. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to 3 months and baked their frozen state for 13-14 minutes.

Totally Transformed


When my children were young, they looked forward to the church children's camp. It was there that they had encountered God's word, made friends and created memories that will last their lifetime. Now that they are in their youth, it is my prayer they they'll serve in the camp for His purpose and glory and spread God's love as they grow in His knowledge.
Camp registration is opened on Facebook and  ex campers will receive their forms in the mail by this week!

Don't let anyone look down on you because you are young, but set an example for the believers in speech,in conduct, in love, in faith and in purity. 1 Timothy 4:12