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Tangzhong Method-湯種法

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Tangzhong Method

There are many different methods of making bread with different styles and tastes. Tangzhong a way of making the bread soft and fluffy was introduced by Yvonne Chen in her book“65°C湯種麵包” (Bread Doctor). Tangzhong 湯種 (flour paste) work so amazingly that it can produce fluffy bread that can stay soft for many days. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.

Ingredients: Recipe of tangzhong for two loafs:

  • 1/3 cup bread flour
  • cup water (could be replaced by milk, or 50/50 water and milk)

Directions:

  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. 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. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. 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.  Just measure out the amount you need. 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. )

Tangzhong Wholemeal Loaf

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Tangzhong Wholemeal Loaf Adapted from Christine’s Recipes

  • Prep time: 10 mins
  • Total time: 2 hrs 50 mins

Ingredients: Recipe for 1 loaf （one loaf tin sized 20.5cmx10.5cmx9.5cm）.

  • 110 gm milk
  • 45 gm whisked egg
  • 100 gm Tangzhong (refer to this recipe)
  • 40 gm sugar
  • 5 gm salt
  • 200 gm bread flour
  • 150 gm wholemeal / whole wheat flour
  • 6 gm instant dry yeast
  • 40 gm unsalted butter, softened at room temperature

Directions:

  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)
  2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter (see picture 1). Knead until the dough becomes elastic.
  3. Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.
  4. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes (see picture 2). Cover with plastic wrap, let rest for 15 minutes at room temperature.
  5. Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly (see picture 3 & 4). Seal faces downward. Roll out each portion to 30cm in length with your rolling pin (picture 5). Seal faces upward and roll into a cylinder shape (see picture 6 & 7). The seal faces down (see picture 8). Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside (see picture 9). Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)
  6. Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.

Fluffy Pancakes

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Fluffy PancakesContributed by Kris

  • PREP Time: 10 mins
  • COOK Time: 10 mins
  • READY IN: 25 mins

Ingredients: Recipe for 8 pancakes.

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray 

Directions:

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup full of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Tips: The Fluffy Pancake recipe calls for 1/2 teaspoon of baking soda, you can substitute with 1 1/2 teaspoon of baking powder.

https://www.youtube.com/watch?feature=player_embedded&v=9MJGA71siIs

Baked Ham and Cheese Omelet Roll

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Baked Ham and Cheese Omelet RollContributed by Karen

  • Total Time: 30 mins
  • Prep Time: 10 mins
  • Cook Time: 20 mins
Ingredients: Recipe for 6 servings.

  • 6 eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked ham, chopped or 9 slices of any deli ham
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Preheat oven to 450 degrees.
  2. Beat eggs and milk until fluffy. 
  3. Add flour, salt and pepper and beat or whisk until smooth. 
  4. Pour into a buttered or greased 9 x 13 baking dish or pan. 
  5. Bake for 10 – 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark — depending on your oven, they could set that fast!). 
  6. Sprinkle with chopped ham or lay slices of ham evenly on top. 
  7. Sprinkle with cheese. 
  8. Bake for about 5 minutes more or until cheese is melted. 
  9. Starting at short side, roll up omelet while still in pan. 
  10. Place seam side down on serving dish. 
  11. Cut into slices.

Deviled Eggs

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Deviled Eggs

Ingredients: Recipe for 12 servings.

  • 6 large hard-boiled eggs
  • salt and black pepper 
  • 2 tablespoons Miracle Whip (I prefer Miracle Whip) or 2 tablespoons mayonnaise 
  • 1 teaspoon prepared yellow mustard 
  • 2 tablespoons sweet pickle relish 
  • paprika

Directions:

  1. Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  2. Remove yolks from whites and place in a small round bowl. 
  3. Mash yolks with a fork into fine pieces. 
  4. Add 2 heaping tablespoons Miracle Whip salad dressing, yellow mustard, sweet pickle relish, and salt and black pepper to taste. 
  5. Stir mixture until creamy. 
  6. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. 
  7. Squeeze mixture out of corner of bag into egg white halves. 
  8. Sprinkle tops of filled deviled eggs with paprika. 
  9. Chill in refrigerator 1 to 2 hours or until cold before serving.

Chinese Tea Eggs (茶葉蛋)

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Chinese Tea Eggs Adapted from Christine’s Recipes

Chinese tea eggs are traditionally served during Chinese New Year celebrations. It is easy to make. Simply prepare some boiled eggs and steep them in tea marinade. After a few hours, you can enjoy the flavorful and tasty eggs for tea time.

Ingredients: Recipe for 6 servings.

  • 6 eggs
  • 1 liter water
  • 2 tea bags (such as black tea bags)
  • 1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
  • 1/4 dried mandarin peel
  • 1 cinnamon stick
  • 2 star anise
  • 3 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tsp salt

Directions:

  1. To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
  2. Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
  3. While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
  4. Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavor. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.
Notes：

  • It’s better to soak the dried mandarin peel and remove the inner layer with a knife before cooking with other ingredients (see the above picture shown).
  • The dark soy sauce is to help darken the egg shells. You might adjust the amount according to your liking.
  • You might like to use any tea you like. Beware that every kind of tea has its unique flavor, color and smell.
  • By soaking eggs in tea mixture, the eggs won’t turn too hard. If the weather is too hot, you might transfer the eggs with tea mixture in fridge with cover. When you need them, simply reheat the eggs with mixture before serving.
  • The soaking time can be adjusted according to your personal preference.
    The eggs take time to soak up the flavors. Thus, by poking the eggs a few holes with a needle can help the marinade get through inside quickly.
  • If you’re satisfied with the taste and saltiness of your eggs, drain them out, or they will turn too salty. The leftovers can be kept in a container with cover for a few days in fridge.

Chinese Salt and Pepper Shrimp

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Chinese Salt and Pepper Shrimp

Ingredients:

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp freshly ground pepper
  • 2 Tbs cornstarch (cornflour)
  • 3 Tbs vegetable oil

Directions:

  1. Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well. Marinate refrigerated for 1 to 2 hours. Toss with the cornstarch. Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side. Drain on paper towels and serve immediately. Serves 6 to 8.

Chicken Satay With Spicy Peanut Sauce

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Ingredients: Recipe for 4 servings.
  • 1 cup Wish-Bone® Italian Dressing
  • 1 Tbsp. firmly packed brown sugar
  • 1 Tbsp. finely chopped cilantro
  • 1 Tbsp. finely chopped fresh ginger
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin and cut into thin strips
  • 1/2 cup Skippy® Creamy Peanut Butter
  • 1/4 tsp. curry powder
  • 1/4 tsp. ground red pepper

Directions:

  1. For marinade, combine 1/2 cup Wish-Bone® Italian Dressing, brown sugar, cilantro and ginger. Pour 1/4 cup marinade over chicken in large, shallow non-aluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, for 30 minutes or up to 3 hours. Refrigerate remaining marinade.
  2. Meanwhile, blend Peanut Butter, remaining 1/2 cup Dressing, curry and red pepper in small bowl; refrigerate until ready to serve.
  3. Remove chicken from marinade, discarding marinade. Thread chicken on skewers. Grill or broil chicken, turning once and brushing frequently with refrigerated marinade, until chicken is thoroughly cooked. Serve with peanut sauce and, if desired, Cucumber Relish.

Buffalo Chicken Wings

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Buffalo Chicken Wings

This dish is said to have originated from Buffalo, New York, when a harried bar manager threw together the meager items he had on hand in order to satisfy some hungry late-night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.

Ingredients: Recipe for 4-6 servings.

  • 25 to 30 chicken wings
  • Vegetable oil for deep frying
  • 4 Tbs (60 ml) butter
  • 3 to 6 Tbs (45 to 90 ml) Louisiana hot sauce, Tabasco sauce, or hot sauce of your choice, or more to taste
  • 6 to 8 ribs celery, cut into 3 inch (8 cm) pieces
  • Blue cheese dressing for dipping

Directions:

  1. Cut the wings in half at the “elbow,” and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing.

Reproduced by permission of Worldwide Recipes.

Sweet Steamed Egg with Milk- 鲜奶炖蛋

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Sweet Steamed Egg with MilkIngredients: Recipe for 5 small bowls.

  • 4 Eggs
  • 3 cups of milk
  • 1/3 cup of sugar, or as you prefer
  • Aluminum Foil

Direction:

  • Beat the eggs together, then add sugar, mix it well.
  • Next, add in the milk and mix slowly. Then use a spoon to scoop out the foam.
  • You pour the mix in to the bowl equally and cover the top of the bowl with aluminum foil. Then you steam it in a pot or wok for 10 minutes with the cover on and it’s ready to serve.

https://youtu.be/stv_cOOkk64