Friday, 26 August 2011

Water-roux Method - 烫种法

Tangzhong, or the water-roux method(烫种法) is the best method if you are looking for some way to retain the soft and fluffy texture for homemade bread which can stay fresh for up to five days. Thus by incorporating tangzhong into your bread it will give bring a soft and fluffy bread that has fine crumbs and springy texture.

For your information, the flour-to-water ratio for tangzhong is always 1 (bread flour) : 5 (water). For instance from the recipe shown below you can make a batch of approximately 150g tangzhong.

Ingredients: (able to make 2 loaf of bread with 350g bread flour)
25g Bread Flour
125ml Water(could be replaced by milk, juice or 50/50 water and milk)


>Method:-
1. Mix flour and water in a small saucepan until without any lumps.

2. Cook over medium low heat, stirring consistently with a egg whisk or wooden spoon to prevent the mixture from burning while cooking.

3. The mixture will thicken up (takes about less than 2 minutes) while cooking, so once you see “lines” appear in the mixture or it starts to form a dough. It is done.

4. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto the surface to prevent it from drying up.

5. Cool it completely before use. (I have tried using it while lukewarm and it works well too)


Do check up my latest recipe on Homemade Bread shown below.





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Friday, 12 August 2011

Bread Flour And Instant Yeast

I have tried using both "Red Man" and "Prima Flour" BREAD FLOUR which turns out equally good with price ranging from S$2.80 - S$3.00 depending on the supermarkets. Whereas for the INSTANT YEAST I have do a swap on my last two recipes from "Bake King" to "Saf instant"(comes in a box of 5 packets each weighing 11g) upon recommended by Sherie and a few baking friends.



BREAKDOWN OF TIME SPENT 

FOR MAKING THE BREAD


I am sure some of you are just like me, whenever we scan through any bread related recipes we are always hesitate to try out the recipe due to the long proofing hours. But physically what it required is about only 15 - 20 minutes of hands-on such as preparation plus kneading of the dough(for those without bread machine at home) whereas the rest of the time taken is more for proofing of the dough. Below is the breakdown for your reference:-

~ Preparing Tangzhong/Water Roux: 3 minutes

~ Preparation plus Kneading: 15 minutes

~ 1st Proofing: 45 - 60 minutes or double it's original size (you can do other household chore while waiting)

~ Shaping: 5 - 7 minutes

~ 2nd Proofing: 45 - 60 minutes or double it's original size
(Check the dough after 45 minutes by pressing it lightly with a fingertip, it is ready when the dent springs back slowly. But if the dent stays as it is, the bread is overproofed.)

~ Adding Toppings/Baking Time: 20 - 30 minutes depending on the recipe.


Below are some Bread RECIPES:-



OR click HERE for more recipes.



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Thursday, 4 August 2011

3M Scotch Premium Kitchen Scissors

Recently while sourcing for some kitchen utensils I saw these NEW 3M Scotch Kitchen Scissors at one of the FairPrice Xtra hypermarkets. And base on the description from the packaging it seemed that these scissors are made using high quality Stainless Steel and electro-polished blades to resist corrosion as well as for easily cleaned and thus reducing the risk of bacteria growth.

But as you can see the prices of these premium scissors are slightly higher compared to those that we often purchase which is perhaps less than S$8.00. So with such thought I decide to do a survey on facebook (read more HERE) and ask for suggestions and feedback  from those who had bought or current using these scissors.

And so coincident, just a couple of weeks back I also received these two scissors as sample for selected household homemakers to try out these products.  These Kitchen Scissors comes in two different designs and functions such as - detachable, shown on the left photo above (S$19.90 with GST) and non-detachable (S$15.90 with GST).

As you can see from the above photos, the Scotch Kitchen Scissors is ergonomically designed with a symmetrical shape for comfortable cutting and shearing compared to the rest of the scissors shown. Their soft and comfort handle make it great for those who has bigger palm as well as provide handy grips on the handle for both left and right handed.

For your information these 3M’s Scotch Kitchen Scissors’ used Japan-made JFE SUS420J2 Stainless Steel that is treated using 3M’s unique electro-polishing process for superior smoothness in comparison to generic stainless steel. The metal’s polished coat not only results in a higher tassle and increased hardness, but also enhances the material’s ability to resist corrosion.

From the above photo you can see the comparison result whereby one of the Scotch Kitchen Scissors is put to test together with another 3 different brands of kitchen scissors on 3 weeks daily kitchen chores experiments.  To my surprised, the cutting blades for the Scotch Kitchen Scissors still remains new and shiny compared to the other three pairs with corrosion blades.

The micro-serration blades of these Scotch Kitchen Scissors also add an extra level of sharpness, so the device is strong enough to cut through meat and bones and yet delicate enough to snip fresh herbs and fruits. Furthermore, the detachable blades of the scissor also makes it easy cleaning and quick drying, thus allowing for longer-lasting hygiene and durability.

So I guess it is still quite worth to invest in a pair of durable kitchen scissors whereby it will served multi-purpose from cutting to snipping chores in the kitchen. Example like the photo shown above, you can easily use the Scissors to cut both raw and cooked poultry instead of the old method on using chopper and chopping board.



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