Frankfurter Roll

Chicken Frankfurter Roll

Frankfurter Roll

Chicken Frankfurter roll is my daughter’s favourite. She normally eats it for breakfast, bring one to school for her morning tea and another for her afternoon tea when she comes back from school.

There are two reasons why you should bake your own frankfurter rolls :-

1.            You get to choose good quality frankfurters

2.      The frankfurters are well cooked when the rolls are baked

Ingredients

Adapted from Don Yong – Bread Winners book

Sponge

280 gm  Strong flour (bread flour)

3     gm  Instant dry yeast

170 gm  Water

 

Dough

 

120 gm   Strong flour (bread flour)

15   gm   Milk powder

6     gm   Bread improver

8     gm   Instant yeast

80   gm   Sugar

6     gm   Salt

50   gm   Egg

20   gm   Water

60   gm   Butter (softened)

 

Filling

14        Frankfurters

 

Procedure

Firstly, par boil the frankfurters for 1 minute and set it aside to cool.

Prepare the sponge by mixing all the ingredients and knead until the sponge is firm, dry and cool to touch. Ferment the sponge for 4 to 5 hours in a fairly large airtight greased container at about 27 degrees Celsius.

When the sponge is fermented, prepare the dough. Place the remaining dry ingredients into a mixing bowl. Add egg and water, mix and combine well. Cut sponge into a few pieces and add to the mixture, knead it. Lastly add butter and mix together. Mix and knead for about 10 minutes until the dough is fully developed.

Round up the dough and rest on a flour dusted table for 10 minutes. Divide the dough into 55 gm pieces and round up again.

Leave the dough pieces to rest for 5 to 10 minutes and then roll out each dough piece between your hands until it’s about 2 ½ times the length of the frankfurter or about 35 cm. Take a dough strip and wrap it around a frankfurter by forming 5 to 6 coils of dough over it.

Line a baking sheet with parchment paper. Place the shaped rolls on the paper. Cover the rolls with clean cloth.

Prove rolls for 1 hour in a warm place until the dough doubles in size.

Brush egg over the surface of the rolls, sprinkle some sesame seeds on top if desired and bake in a preheated oven at 200 degrees Celsius for 12 to 15 minutes until the rolls turn golden brown.

 

 

Recipe - "Doughnut"

Doughnut

Doughnut

 

My daughter loves doughnut and I decided to make doughnut for breakfast and her tea break in school.

Ingredients

Adapted from Don Yong – Bread Winners book.

 

Sponge

350 gm  Strong flour (bread flour)

4 gm      Instant dry yeast

210 gm  water

 

Dough

50 gm    Strong flour (bread flour)

100 gm  Plain flour (all purpose flour)

30 gm    Milk powder

10 gm    Baking powder

8 gm      Bread improver

8 gm      Instant yeast

75 gm    Sugar

5 gm      Salt

30 gm    Egg

40 gm    Water

60 gm    Unsalted Butter (softened)

 

Procedure

Prepare the sponge by mixing all the ingredients and knead until the sponge is firm, dry and cool to touch. Ferment the sponge for 4 to 5 hours in a fairly large airtight greased container at about 27 degrees Celsius.

When the sponge is fermented, prepare the dough. Place the remaining dry ingredients into a mixing bowl. Add egg and water, mix and combine well. Cut sponge into a few pieces and add to the mixture, knead it. Lastly add butter and mix together. Mix and knead for about 10 minutes until the dough is fully developed.

Round up the dough and rest on a flour dusted table for 15 minutes. The dough must not stick to the table.

Cut the dough into 50 gm pieces. Round up the dough. Lightly flatten into your palm. Place your thumb in the middle to make a hole.

Prove dough for 45 minutes in a warm place until the dough doubles in size. Fry in hot oil (180 degrees Celsius) for 45 seconds on each side until golden brown.

Drain on kitchen paper towel and coat with sugar.

 

Shells pasta with bacon and cherry tomatoes.

Shells pasta

Shells pasta with bacon and cherry tomatoes

I am pleased to share with you a simple but delicious recipe. It is called ‘Shells pasta with bacon and cherry tomatoes’. It is a dish that my kids love. A single helping is never enough for them.

 

Ingredients

500 gm shells pasta

250 gm cherry tomato (halved)

3 slices of short cut bacon (cut in pieces)

1½ tbsp unsalted butter

1 brown onion (blend into paste)

½ tsp chopped garlic

100 ml stock (chicken and anchovies)

2 tbsp thicken cream

parmesan cheese (shredded)

Salt and ground black pepper to taste

100 gm baby spinach leaves

Basil leaves

Olive oil

 

Procedure

Heat a pan. Slightly pan fried cut bacon and set it aside.

How to cook pasta al dente? Prepare a pot (25 cm diameter x 14 cm height). I roughly half fill the pot with water and place over high heat. When the water begins to boil, add 6 tsp of salt. After the salt has dissolved and the water is really boiling, add pasta to the water and stir frequently the first two minutes, then occasionally until the end of the cooking process. Drain the pasta and toss back into the pot. Pour some olive oil and mix well. Lid on.

Meanwhile, upon waiting for the pasta to cook, we shall continue to cook the pasta sauce.

On the same pan, melt butter over a medium heat. Fry onion till lightly brown. Add garlic and cook until fragrant. Add chicken and anchovies stock. Let it boil. Add bacon and cherry tomatoes. Season the stock with salt and ground black pepper. Add thicken cream and lastly parmesan cheese.

Pour the sauce together with the baby spinach into the pot of pasta. Stir and mix well.

To serve, top with fresh basil leaves and sprinkle with parmesan cheese.

Bon appétit!!!

Stir Fry Squid



Stir fry squid

Stir Fry Squid

Stir fry squid is one of my mother’s signature dishes and this dish is also our (my siblings and I) favourite. I cooked this dish recently and my kids love it too.

It is a simple dish to cook. Please allow me to share with you this recipe.

 

Ingredients

250 gm squid (cleaned)

1 tbsp vegetable oil

1 brown onion (cut into 4)

½ tsp chopped garlic

1 tbsp soy sauce

¾ tbsp dark caramel sauce

¾ tbsp oyster sauce

¼ tsp white pepper

1 fresh red chilli (sliced thinly)

 

Squid

 

Chilli and brown onion

 

Procedure

Score each piece of squid to make a crisscross pattern, cut the squid into 2 x 2 inch squares.

Heat a wok or pan over high flame. Pour vegetable oil into it. Fry onion till brown. Add garlic. Saute garlic till golden brown.

Add squid and continue to fry in very high heat as quickly as possible. When pieces of squid begin to curl up, add the sauces. Stir and mix well.

As a result of using very high heat, the squid is perfectly cooked. It becomes tender and juicy and not chewy or rubbery.

 

Lastly add cut chilli and toss briefly to mix.

Dish and serve immediately with rice.