Search
One of the positives of staying at home with unlimited time has definitely cooking and baking things I don’t usually have time time. I usually steer clear from bread products coz I hv no patience waiting for the rising time and don’t like working with sticky dough, but I am SO pleased with these Chinese pineapple buns!
I followed a recipe from thehongkongcookery.com that uses the tang zhong method used in Asian bakeries. Highly recommend making your own!
Polish Pączki (Polish Doughnuts)
Ingredients:
½ cups warm milk
2 packages active dry yeast (dilute with ¼ cup warm water)
½ cup sugar
115 gm room-temperature butter
1 no egg
3 nos egg yolks
1 teaspoon salt
5 cups all-purpose flour
3 liters oil for deep frying
Granulated sugar (optional)
Confectioner's sugar (optional)
Fruit paste/jam for filling
Method:
1. Add yeast to warm milk, stir to dissolve and set aside. In a large bowl cream together sugar and butter until fluffy. Beat in eggs and salt until well-incorporated.
2. Add 5 cups of flour alternately with the milk-yeast mixture and knead until smooth.
3. Place dough in a greased bowl. Cover and let rise until doubled in bulk, from 30-45 minutes. Punch down and let rise again.
4. Turn dough out onto lightly floured surface. Roll to ½ -inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.
5. Heat oil in a large wok. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. (Make sure the oil doesn't get too hot so the exterior doesn't brown before the interior is done.)
6. Drain pączki on paper towels or brown paper bags, and roll in granulated sugar while still warm.
Note: You can poke a hole in the side of the pączki and, using a pastry bag, squeeze in a dollop of the filling of choice. Then dust filled pączki with granulated sugar, confectioners' sugar or glaze.
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
When we think of youtiao, we think of going to the hawker centres early on a Sunday morning and eating breakfast with our families. This recipe brings back bites of nostalgia!
Whether you like your youtiao with porridge, tau huay or coffee, there’s no denying this extra airy and fluffy snack is a Singaporean’s all time favourite.
Recipe at: http://themeatmen.sg/handmade-youtiao-油条/
Comment below your favourite youtiao combination :)
#meatmen #youtiao #singaporeanculture #breakfast #china
----
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
----
Get cooking with us:
Facebook: https://www.facebook.com/meatmen.sg
Instagram: https://www.instagram.com/themeatmensg
TikTok: https://www.tiktok.com/@themeatmenchannel
Telegram: https://t.me/joinchat/RkGuNJjo8VjSo4W5
----
Timestamps:
0:00 The only youtiao recipe you'll need!
0:25 Prepare flour mixture
0:36 Make milk mixture
0:49 Combine flour and milk mixtures
1:02 Mix until dough forms, continue kneading
1:11 Cover and let dough rest
1:28 Knead until smooth dough forms
1:52 SECRET TO YUMMY YOUTIAOS
2:22 Youtiao shaping method
2:56 Deep fry youtiaos
3:11 Let cool and serve!
