Monthly Archives: January 2015

Milk Bread (Tang Zhong Method)

This Asian method with the water roux or Tang Zhong makes the bread sweeter and softer.

Makes 2 loaves

For the water roux or Tang Zhong   (makes about 250g)

  • 1/3 cup bread flour
  • 1 cup water or milk
  1. Stir flour into water or milk
  2. Cook on low heat, stirring constantly until thicken, cool and set aside

For the bread

  • 5 cups bread flour   (white or whole wheat or mix of your choice)
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 3 eggs (2 for the bread and 1 for egg wash)
  • 1 cup milk
  • 60 g unsalted butter, melted and cool slightly
  • 4 teaspoons instant yeast
  • 250 g water roux or Tang Zhong from above
  1. Warm 1 cup of milk in microwave for about 40 seconds
  2. Put yeast in warm milk, wait until bubbles start to form on top
  3. Stir together flour,salt and sugar
  4. Using an electric mixer with dough attachment, add eggs, milk with yeast, Tang Zhong and melted butter into flour mixture, blending after each addition
  5. Blend until a dough is formed
  6. Take dough out from mixer, knead with hands on a floured surface until smooth and stretchy
  7. Divide dough in half and put each half in a bowl, cover with plastic wrap
  8. Let rise until double in size, about 60 minutes. You can speed up the process by putting the doughs in the oven (NOT preheated ) with a small pot of hot water on the lower rack. The warm and moist environment makes the doughs rise quicker )
  9. Punch and press air out of doughs
  10. Divide each dough into 4 equal parts. Row each part flat and row them back in rolls
  11. Put 4 rolls each in slightly greased and floured loaf pans, wrap with plastic wrap, let rise until rolls reach top of pans, about 20 to 30 minutes. You can use the same speeding method above
  12. Preheat oven to 350 °F
  13. Brush tops of doughs with egg wash
  14. Bake for about 28 minutes
  15. Let cool in pans for 5 minutes, then cool completely on rack before slicing
  16. Can be kept in air tight containers for about 5 days



Buttermilk Biscuits

This is not really a sweet treat but is equally delicious !

Makes about 12

  • 2 cups all-purpose flour
  • 2 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup + 2 tablespoons buttermilk
  1. Preheat oven to 425° F
  2. Sift together flour, baking powder, baking soda and salt
  3. Using a pastry blender or a knife, cut in butter until the mixture resembles bread crumbs
  4. Add buttermilk and stir with a fork to form a dough
  5. Bring and knead dough together with hands on a slightly floured surface
  6. Divide dough into 12 equal pieces
  7. Roll and pat each piece into round “patty”, about 1 inch in thickness
  8. Bake on cookie sheet lined with parchment paper for about 13 minutes or until slightly golden

They taste best when serve warm with butter.  You can make them into cheesy biscuits by adding 1 cup of shredded cheddar cheese.

Rice Crispy Squares

Makes about 24 squares

  • 50 g unsalted butter
  • 4 cups mini marshmallows
  • 5 cups crisp rice cereal
  1. Melt butter over low heat in a non-stick pan
  2. Stir in marshmallows until melted
  3. Remove from heat
  4. Stir in rice cereal until coated
  5. Pour rice cereal mixture in 13 x 9 inch pan lined with parchment paper
  6. Place another sheet of parchment paper on top, press firmly and evenly
  7. Cut into squares when cooled

Easy Waffles

Waffles are great for breakfast or dessert.  Who can resist a warm,  fluffy waffle with chocolate syrup, whipped cream or blueberry jam?  Mmmmm…..

Makes about 4-5 waffles

  • 3/4 cup all-purpose flour
  • 5 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted, warm but not hot
  • 2/3 cup milk
  • 2 eggs, separated
  • 1/2 teaspoon pure vanilla extract
  1. Preheat waffle machine according to manufacturer ‘s instructions
  2. Sift together flour,  baking powder,  sugar and salt
  3. Beat egg yolks lightly and whisk into flour mixture
  4. Add milk, melted butter and vanilla, mix well and set aside
  5. Whisk egg white in electric mixer until moderately stiff peak forms
  6. Fold egg white into batter until just blended ,  do not over mix
  7. Pour batter onto waffle iron and cook according to manufacturer’s instructions
  8. Serve warm with desired toppings

Whisking the egg whites and folding them back into the batter makes the waffles extra fluffy !