Sunday, 29 May 2022

Spinach Quiche


Love the crispy pie shell and cheesy crust of the quiche πŸ˜‹

I served the spinach quiche as part of my Saturday no-meat lunch with bowls of vegetable tomato soup πŸ˜‹



Yield: three 5" pies


Shell Crust
Ingredients 
120g plain flour plus
68g cold unsalted butter
2g low sodium salt
3g fine sugar
10g beaten egg
16g cold water

Filling
3 eggs, about 60g each
75g low-fat milk
1g low-sodium salt
some seasoning powder
some ground peppers

68g blanched spinach (from 90g spinach) *

6g chopped garlic

Toppings
20g mozzarella cheese, grated
20g cheddar cheese, grated

* Blanch spinach in hot water with added salt and vegetable oil. Squeeze dry the blanched spinach before use.

For detailed steps please refer to my old recipe : spinach potato quiche













Condensed Milk Bun (Yudane)


Very soft sweet buns with lightly brown crust in order bring out the milk taste of the bread. The crust of the buns was brushed with aromatic browned butter to enhance the aroma of the milky buns πŸ˜‹


Serve the soft bun with a pat of cold butter is all it needed πŸ§ˆπŸ˜‹

Update: 3 June 2022
Add a strip of custard over the buns for added flavour. The steps can be found at the end of this recipe πŸ”š




Yield: 10 small buns
Raw dough weight: 520g
Pan size: 30.5x19x3.5cm
Baking temperature:  Preheat oven to 180℃, middle rack, bake at 160℃ for 20 ~25 minutes.


Ingredients
200g bread flour
20g top flour/cake flour
40g raw sugar
1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
10g condensed milk
105g low-fat milk, cold 
15g beaten egg 
30g cold water, to be added depending on dough condition

2g low sodium salt

20g unsalted butter, softened

Toppings
egg wash
3~4g butter


* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.


Directions:
1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 



2. After kneading the milk dough to window pane, shape the milk dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.


3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 90 to 100 minutes.

4. Divide the dough into 10 portions, shape into balls and let them rest for about 15 minutes.

5. Shape each dough ball into a small Swiss roll shape.


6. Arrange the shaped dough in a baking tray (30.5x19x3.5cm) lined with parchment paper. Let the shaped dough prove in a cold oven for about 45 minutes.

45 minutes later πŸ‘‡

7. Preheat the oven to 180℃. While waiting, brush the shaped dough with beaten egg. I think I’ll use milk, which can give a more even browning, next round πŸ€”


8. After closing the oven door, reduce the temperature to 160℃, and bake for about 20 to 25 minutes, or till the tops are lightly brown.

While the bread is baking, heat 3 to 4g of butter in a small cup till the milk solid turns brown at the bottom.

9. Remove the bread from the oven, 

brush the hot buns with browned butter.

Let the hot buns cool over the rack.








Enjoy πŸ˜‹


Condensed Milk Custard Bun

Video:



Custard Ingredients
30g instant custard powder *
25g whipping cream
75g milk

* Super instant custard powder unlike ordinary custard powder. The former does not need to be heated to thicken.

- mix all the 3 ingredients together and let the custard stand for about 5 minutes before use. Transfer the custard to a piping bag fitted with a Wilton nozzle 1D.
- Replace Step 7 by:
Preheat oven to 180℃. Pipe the custard in a continuous strip across the shaped dough. Dust some bread flour over.

Bake at middle rack of a preheated oven at 180℃ for 5 minutes, reduce temperature to 160℃ for 15 to 20 minutes.

Wait for the buns to cool down before cutting and serving πŸ˜‹