Wednesday, 24 October 2018

Pork Floss Omelette 肉松厚烧


Omelette pan-friend to golden, and topped with crispy port floss, roasted sesame seeds and seaweed flakes 🍛

Yield: One 12x14 cm omelette
Servings: about 3~4 persons
Flat base pan: 12x14 rectangular non-stick pan
I bought the pan from Tokyu Hands, Suntec City

Ingredients

Omelette
4g rice flour
4g glutinous rice flour
21~25g hot water

10g milk
2g Thai fish sauce, 1/4 tsp
1/8 tsp Knorr Hao Chi seasoning powder/chicken stock powder
10g cut scallion
3g roasted sesame seeds
dash of pepper powder
dash garlic powder

1 egg, 55g

Toppings
25g crispy pork floss*
1 tsp roasted sesame seeds
some seaweed flakes, optional
or green scallion/coriander leaves


* Crispy pork floss can be bought from Fairprice Finest supermarket.

Directions

1. Mix rice and glutinous rice flour together in a small bowl.

Pour hot water over the flour mixture, without stirring them

Cover with a lid, and let the content rest for about 10 minutes.

The mixture would turn into a smooth paste/ water roux.

2. Mix the above water roux together with the rest of the omelette ingredients, except the egg.


Briefly beat the egg in another bowl.

Combine the beaten egg with the water roux mixture.


3. Pour about 1 tps of olive oil into the pre-heated non-stick pan and heat at about medium temperature. Ensure the edge/wall of the pan is well coated with oil.

4. When the pan is evenly heated, pour the egg mixture into the pan. Swirl the pan to ensure even heating.


After about 1~2 minutes of heating, lower the temperature slightly.

When the surface of omelette is about to set/dry but still wet, scatter the crispy pork floss over it.

Press lightly to stick the pork floss to the surface of  omelette.

Lower the temperature, and let the omelette cook through.

The omelette would be ready when it sides pulls away from the sides of the pan.

5. Slide the omelette, without disturbing the top, onto a flat plate


Sprinkle roasted sesame seeds and seaweed flakes over the top.



6. Cut and enjoy 😋





Thursday, 18 October 2018

Condensed Milk Row Bun 炼奶排包


I combined the recipes from Windsor Row Bun æ¸©èŽŽæŽ’包 and Sweet Milk Bun into this new recipe that suit my taste - sweet bun with soft texture and buttery aroma 😋



Yield: 8 x 14cm long buns
Raw dough weight: 460g
Baking temperature: 160℃ for 25 minutes at lower rack of oven

Ingredients 

Ingredient A
190g bread flour
20g top/cake flour
35g fine sugar
2g instant dry yeast
20g beaten egg
50g natural yeast/sourdough*

Ingredient B
100g milk
20g condensed milk

Ingredient C
3g fine salt
30g unsalted butter, cold

Glazing ingredients
4g salted butter, melted
Some bread flour for dusting

* 50g of natural yeast/sourdough can be replaced by 25g water + 25g bread flour + 1g instant dry yeast


For growing natural yeast please click this link 😊

Directions

1. Mix Ingredient A in a mixing bowl before adding Ingredient B.

Mix till all the ingredients come together into a ball. Cover and let it rest for about 15 minutes.

Use low speed of a stand mixer to mix the dough for about 2 minutes.

Increase the stander mixer speed to medium and mix for about 5 minutes.


Add in the Ingredient C and allow the butter to thaw for about 5 minutes. Mix at low speed for about 3 minutes, then increase to medium speed (about 4 to 5) till the dough reaches window pane stage.




2. Shape the dough into a ball and let it rest for about 15 minutes.


 After the 15-minute rest, flatten the dough a little, and divide it into 8 portions.

Shape the dough into balls

cover and let them rest for about 10 minutes.

While waiting for the dough, melt about 4g of salted butter for glazing the dough later.


3. Roll out the dough into a flat dough of about 5mm thick.

Flip over and roll up from the longer edge, into a long dough.

pinch to seal at the end.



Arrange the dough in a 35x26x3cm baking tray lined with non-stick baking sheet.


Brush the dough with melted butter.

Let the dough proof in a closed oven for about 60 minutes.


4. Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes.
Dust some bread flour over the top of the buns.

Ready for baking.

Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden.




5. Transfer the hot buns to a wire rack to cool down.






Enjoy 😍