November 20, 2011

No-knead Soy Milk Bread

It seems like my easy bread dough recipe is almost completed. I made soy milk bread again! Yes I've tried to eat healthier lately (though, on the other hand I've eaten junk food too haha). Though I may have mentioned earlier, soy milk (or milk) gives a fluffy and light texture to bread. So when I want to make soft bread I add them to the recipe. Instead, when I want bread to be a bit chewier like french bread or bagels I use water. This time (as always) I played around with one dough. Interestingly, one dough turns into several kinds of bread depending on how you shape it and bake. There may be some improvements on the recipe, but I'm happy with the result at the moment. Hopefully I can take pictures and write instructions next time. Wow that's what I say each time lol! You know, writing instructions is terribly time-consuming.

no knead #3-5
A mini loaf.

no knead #3
Heidi's white buns.

no knead #3-1
Bacon epis (wheat stalk-shaped french bread), a huge blueberry jam pan (jam-stuffed bun) and something.

no knead #3-6

no knead #3-4a
Jam pan gobbler!!

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A jam pan abandoned... sad.

For those curious about the how-to, here is the outline. Mix together all the ingredients, then keep it in the fridge for like half a day. Then shape it and rise. Then bake and munch. That's all you need to do!

No-knead soy milk bread ingredients (200ml/cup)

4 and 1/2 cups baking flour
2 cups soy milk
1 teaspoon salt
1 teaspoon instant dry yeast
1 tablespoon tepid water
2 tablespoons sugar
2 tablespoons Vegetable oil

November 07, 2011

Soy Cow Milk Yogurt

This is the first time I've made soymilk-mixed yogurt. As I mentioned earlier, I'm into yogurt-making these days. A huge yogurt hunter lives in my house, and I noticed that the batches I'd made recently were way much better than store-bought ones! That's why I've been on a yogurt kick lately. Though I used to make yogurt myself way back, even made natto by the way, I didn't think I loved yogurt so much. You can find some certain methods if you google. Mine is rather rough, and I ferment milk at lower temperature than the general one. That makes yogurt creamier, a bit sticky and less sour. I guess it's somewhat close to Caspian sea yogurt. And I thought I wanted my yogurt more healthy (I wanted to eat a lot everday lol) so I tried using soy milk for the first time. Since I didn't have the courage to make 100% soy yogurt, used both half and half. It turned out much better than I thought it would be. It has a bit of soy flavor, which makes it more delicate in taste. I love to eat it with mango jam, which has been my daily dessert. I'm currently loving both of this soy/cow milk yogurt and whole fat one. Hopefully I will write my method next time.

homemade soy/cow milk yogurt

breakfast

homemade soy/cow milk yogurt with mango jam. oishiiii

November 05, 2011

Soymilk Hotdog Buns

Again! Bread! This time it's not no-knead. I mean, it's machine-kneaded. I didn't have the long resting time to form gluten. I sometimes add soy milk to bread dough. Soy/cow milk give a fluffy and light texture to bread. I think milk bread suits sandwiches and burgers. Do you want to see the recipe? I'm happy with the texture, but want to improve the taste a bit more.

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2011.11.05-6

Look at these! They are made from the same dough, but I overbaked them as I was doing something else ughh...

2011.11.05-3

November 04, 2011

Second No-knead Bread and First Hummus

I baked no-knead bread again. This time I used mini loaf pans. I'm pretty sure through the two experience, I can make decent bread without kneading. First I mixed ingredients, then kept it in the fridge overnight. Time forms gluten instead of kneading. Then I rose the dough, then baked. But I'm still not totally happy with my own recipe to share.

second no-knead bread

second no-knead bread-2

second no-knead bread-3

In the meantime, I made this weird food. Guess what it is. Don't say it's yukky. It's HUMMUS! I made it for the first time! But I didn't have chick peas or sesame paste, plus I had plenty of black soy beans instead. Yes, I used them for hummus. I'm not sure if it can count as hummus though haha! It looks like liver paste, don't you think so? It's actually a bit similar in taste. I mixed all together boiled black soy beans, olive oil, lemon juice, sesame seeds, salt, chili pepper, garlic powder and oregano in the food processor. So my old food processor couldn't a good job. The cutter is too blunt to smooth soy beans and sesame seeds.

hummus

October 26, 2011

Strawberry Tarts

These are tarts we made months ago but I've been craving it lately so I had to post it on this new blog. The cream is diplomat cream. I think it's the best cream for sweets on earth. The strawberry season will come here in a couple months, I'm looking forward to making this tarts again. Not sure when I get off my butt though. At least now I'm coming up with a new recipe for a bit crumblier tart shell. We'll see.

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Strawberry Tarts

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Here you are!

October 23, 2011

Madeleine Cake and Cake Parfait

Yuppi made a birthday cake for her friend yesterday. She worked hard on it from scratch and the cake turned out cute. So she is happy and proud of it. Since the cake base is made from madeleine batter, this cake is moist and so rich! We plan to make the same cake again for Christmas or something.


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I made cake parfait using odds and ends from the birthday cake.
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One of them is going to be my breakfast soon. Tea or coffee, which would you like?
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October 02, 2011

Purple Sweet Potato Dango

I tried adding a little of mashed purple sweet potato in dumpling dough because the purple sweet potato was so pretty in color.

purple sweet potato dango-2


I love to eat dango with sweet sesame paste but it was a pain to make it so I put brown sugar syrup and kinako (soy flower) on them.

Purple Sweet Potato Dango

August 15, 2011

Blueberry Ice Cream

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blueberry ice cream


Simple Fruit Ice Cream Recipe
    Ingredients
    About 1 cup of your favorite fruit jam/jelly
    1 cup heavy cream
    2 cups plain yogurt

  1. Mix fruit jam into heavy cream in a mixing bowl, then stir until thickened.
  2. Add yogurt and mix well. Taste the mix at this point. If you like it sweeter add more jam to taste.
  3. Pour the mix into a freezer bag or shallow container lined with plastic wrap. (With this work, you can easily break the hardened mix and get out of the bag or container afterwards). Then freeze until hardened.
  4. Before serving, break (or cut with a knife) the frozen and hardened mix into fit-in-foodprocessor size pieces, then smooth in a food processor.

  5. If you make this without a food processor
    Place the bowl of the mix in the freezer. After part of the mix is frozen, remove the bowl from the freezer. Then paddle or whisk well, then freeze again. Repeat this process a few times to make it smooth while freezing. You can use a stick blender if you have.

    If your finished product is less sweet than you expected it to be
    You can serve it with fruit sauce, preserve, or sweetened condensed milk, etc... on it.