Monday, March 30, 2015

Wholemeal Loaf

Wholemeal  Bread

Wholemeal  Bread

Recipe taken from Carol Easy Life using straight dough method.

Ingredients:

170g bread/high protein flour
170g organic wholemeal bread flour
1 egg (about 40g)
3/4 tsp instant yeast
10g milk powder
3/4 tsp salt
1.5 tsp caster sugar
160g cold water

30g olive oil

  • Place everything except olive oil into a mixer bowl fitted with a dough hook. Knead until well combined.  
  • Gradually add in olive oil and continue to knead until dough is smooth and elastic and passed the window pane test.
  • Place dough in a lightly greased bowl, cover with cling wrap and let it rise until doubled in volume.
  • Punch down to release trapped air.  Divide dough into three equal portions and rest for 10 minutes.
  • Flatten the dough into rectangular shape and roll them up like swiss rolls, then place them into a greased loaf pan (20 x 10 x 10 cm).  Cover and let it proof again until almost doubled.
  • Bake in a preheated oven of 180 deg C for about 35 minutes or until golden brown.
  • Remove bread from the pan immediately and let it cool on a wire rack.


Monday, March 23, 2015

Pork Shogayaki (Ginger Pork)

pork loin

pork loin

This is another simple yet delicious recipe adapted from Japanese Cooking 101  It is said that Pork Shogayaki is the second most popular Japanese pork dish after tonkatsu and it is usually served with shredded cabbage.



Ingredients:


250g pork loin, thinly sliced
2 tbsp grated ginger
2 tbsp grated garlic
3 tbsp light soy sauce
2 tbsp Sake
2 tbsp Mirin
dash of pepper
1.5 tbsp cooking oil
1/2 cup water

  • In a small bowl, combine grated ginger and garlic, light soy sauce, Sake, Mirin and pepper.  Set aside.
  • Heat a frying pan under medium-high heat and add in oil.  Pan fry the pork slices until brown on both sides.
  • Add the sauce mixture to the pan to coat the pork.  Bring to the boil.
  • Serve immediately with steamed rice.  

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