Beef Tendon Curry

Ingredients
500g sliced beef tendon
1 cinnamon
2 star anise
2 cardamom
2 clove
2 large red onion
4-5 garlic
2cm ginger

1cm galanghal
4 tbsp spicy meat curry powder

1 tsp fennel powder

1 tsp coriander powder

curry leaves

1 large chopped tomato

1 potato cut into cubes
2 fresh green chilli (cut in half length-wise)

ghee/oil for frying, salt and sugar to taste

Directions

• blend onion, garlic, ginger and galaghal
• in another bowl combine meat curry, fennel, coriander powder and mix well with a bit of water to become a paste
• heat ghee/oil in a wok and fry cinnamon, clove, cardamom, star anise and curry leaves till fragrant
• add blended ingredients followed by curry paste
• add chopped tomato and a cup of water.. keep cooking for about 10-15mins more adding water if it gets a bit too dry
• add the beef tendon and simmer for about 10 mins in low heat.. stir occasionally so that meat is blended well with curry paste
• add salt and sugar to taste
• add a bit more water, potato and green chilli and simmer till meat and potato is tender
• taste again... and add more salt and sugar if necessary

Foodnote

I made this to eat with my bread especially the crispy warm french loaf. I love my curry with thick spicy gravy. First time I tried cooking beef tendon curry and I'm hooked. Will make again... this time to eat with roti kirai! Yummy

White Bread

Ingredients
Group A
400g bread flour
24g sugar
8g milk powder
2g bread improver
6g yeast

Group B
240g water

Group C
6g salt
24g butter

Directions

• mix Group A together by whisking or on low speed for 1min using dough hook
• add Group B using low speed for 2mins
• add Group C using low speed for 1min and medium speed for about 10mins till dough is shiny, elastic and thin membrane is formed
• round and rest dough for 10min
• weigh dough and divide equally into 2 parts
• round each dough, cover in cling wrap and rest for 10mins
• oil working table and roll out dough (punch the air out) into rectangular shape
• roll tightly and pinch dough forward on 'ugly' side
• cut the roll into four and arrange into oiled baking tin (including the lid if using it) for sandwich loaf or just put whole dough into the loaf tin for open top
• proof for about 1 hour (put in oven that is not turn on together with a bowl of steaming hot water) until the dough is about 90% proofed
• preheat oven at 170 degree celcius for 10-15mins (top bottom heat with fan)
• place loaf tin on tray to hold any oil that may drip out from the loaf tin
• use lower rack and if baking 2 loaves, leave a space between them
• bake open top for 30mins or sandwich loaf for 35mins
• remove from baking tin (inside temperature of bread should be about 97°C) and cool on a rack for about 30mins before serving

Feedback

Got this recipe from the chef... so I tried it out. So soft and of course yummy... but the flour used is only 400g vs 500g for milk loaf. So my bread doesn't fill up the covered bread tin. Next time, I will just bake this as open top instead. Still it is super soft and I have bread for my lunch tomorrow.. yeaahh!

Donuts Glaze

Nutella Glaze
200g nutella
50g oil (do not use aromatic oil eg. olive oil, canola oil, sunflower oil etc)

Peanut Butter Glaze
200g peanut butter
50g oil

Hazelnut Glaze
50g hazelnut ganache
100g white chocolate
100g oil

Directions

• combine and melt ingredients in double boiler method (or in microwave)

Creamy Glaze (like Krispy Kreme)

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbsp of hot water

Directions

• heat butter until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency
• can double dip for thicker sugar glaze

Chocolate Frosting

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbps hot water

4 ounces of chocolate chips

Directions

• heat butter and chocolate chips until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency

Foodnotes: Donut recipe here or can try other donuts recipe in this blog.

Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts... 

Wholemeal Bread

Ingredients
Group A
300g bread flour
19g castor sugar
6g yeast
(4g crusty improver for rapid fermentation. Directions/information to follow here)

Group B
75g wholemeal flour
244g water

Group C
7g salt
19g unsalted butter

Directions

• beat Group A at low speed for 1min
• add Group B and beat at low speed for 2min
• add in Group C beat for 1min at low speed and 6min on medium speed
• dough is more sticky than French loaf and there would be a flapping sound when it is ready/done
• check for thin membrane and shiny dough (final temp should be between 28-30°C)
• rounding rest for 1hour floor time
• scale accordingly but do not round (clean up the dough... tuck in small cuts of dough)
• (eg. baguette - 150g, 2x cobb - 100g, 2x batard - 225g)
• rest for another 10min
• dough will be a bit sticky... do not use oil. Wet hand with water to handle dough
• shape and rest for 45mins depend on surrounding time
• touch up - to coat bread in german oats or mixed nuts etc, carefully roll dough on wet towel then coat with toppings and make sure to put the folded side back down on the tray
• mist the dough before baking in the oven for 25-30mins at 200°C
• remember to leave a bowl of ice in the oven to achieve a more crusty bread

Foodnote
I love this artisan wholemeal bread. Can't wait to get my baguette tray to make plain and wholemeal baguettes. This is another class that I look forward to. Now I am happy that I have the knowledge to make it myself.

I have not practiced making bread for a long time... so when I tried this, it is not up to expectation. The dough is supposed to be soft but mine looks like a mess urrgghh. The outcome looks fine taste good but there is still room for improvement. Going to try and try again... 

Kinder Bueno Rolls

Ingredients

Group A
10 cold eggs (6 whole+4 yolks)
130g castor sugar
80g Hong Kong flour (sifted)
15g corn flour (sifted)
1 tbsp ovallette
0.5tsp baking powder

Others
1.5 tsp vanilla essense
120g unsalted butter melted

Directions

• whisk Group A at low speed for 1min
• use medium speed and whisk for 15min till thick and volume double
• add vanilla essense and whisk at low speed for 1min
• fold into melted butter using a spatula
• pour 160g batter in a 8x8x1 tray that have been lined with baking paper
• bake for 10-12mins at 180°C using top+bottom heat without fan
• cake to be rolled once cooled

Nutella Butter Cream

Ingredients
Group A
100g icing sugar (sieve)
250g cold butter

Group B
50g nutella
1tsp cocoa powder
0.5 tsp vanilla essence

Group C
70g cold UHT milk

Directions

• cream Group A till light and fluffy
• add in Group B till well mixed
• add milk till well combined

Foodnote

Learn to make this together with kuih tapak kuda (nutella roll). I don't really like the one with kinder bueno. Just too sweet for me. The normal roll is fine. The difference between this and tapak kuda is that... for the later, we have to fold it as soon as it is out of the oven. For normal roll, we fold it once the cake is cool down. Interesting isn't it.

Tapak Kuda Roll (Nutella Cake)

Ingredients
Group A
10 cold eggs (6 whole + 4 yolks)
160g caster sugar
150g Hong Kong flour (siftted)
1 tsp baking powder
1 tbsp ovallette/sponge gel

Group B
1 tbsp vanilla essence
75g melted butter

Others
0.5 tbsp chocolate emulco
chocolate nutella/chocolate cream for filling

Directions

• combine Group A and beat at low speed for 1min
• move to medium speed about 5-6min till fluffy (use the whisk attachment)
• batter should be firm but still able to drop from whisk
• beat again at low speed for 1min
• combine Group B in a large bowl
• pour approximately 1/3 of the batter and fold gently with Group B till thoroughly mix
• once combined, pour the rest of the batter and fold again
• take 1/4 of batter and fold evenly with chocolate emulco
• pour 80g of chocolate batter into 5x10x2 tray that has been lined with baking paper and level
• pipe in 120g of plain batter on top and level before baking
• bake on a preheat oven at 170-180°C for about 15mins (top+bottom heat without fan)
• once baked, immediately demould (turn it over so baking paper can be slowly peeled off)
• spread nutella evenly and fold the cake into two
• clingwrap once folding is done and keep in the freezer and it can last for up to 6 months
• to consume, remove from fridge, and cut it together with the clingwrap to retain the shape

Foodnote

I just took the course to make tapak kuda + swiss roll for fun. Had a baking marathon right after one of my bread making course. My... it was crazy and NO... I will not do it again lol. But it is always interesting to learn new skill and I am happy that I went for it. Now I can make it for Hari Raya or just bake it and keep it in the fridge for days that I am craving for something sweet.

French Bread (Rapid Dough)

Ingredients 
Group A
300g bread flour
53g plain flour
8g sugar
4g crusty bread improver
6g yeast

Group B
223g cold water (about 10°C)

Group C
8g salt
8g unsalted butter

Directions

• check out bulk fermentation first for more tips and steps
• mix Group A at low speed for 1min
• add Group B at low speed for 2mins
• add in Group C at low speed for 1min and medium speed at 8mins
• check for smooth, elastic and thin membrane (final temperature should be about 28-30 degree celcius)
• rounding rest for 10mins
• scale and divide approx 200g x 3pcs
• second rest for 10min
• shape and mould
• third rest 45mins or more
• touch up before baking: sift flour (dusting) on dough, score and pipe a thin line of soft butter along scored area
• spray mist on baking tray before putting in the oven
• leave a stainless steel of bowl filled with ice together with the tray in the oven
• bake for 20-25mins 210-220°C
• cool the crusty bread before cutting with bread knife

Foodnote

The text highlighted in blue is the difference between this bread and the previous one which goes through bulk fermentation. This bread takes 2hours total time to bake whereas the other one 4hours. However bread baked through bulk fermentation is better in taste and last longer.