DeelishRecipes.blogspot.com Cooking & Recipes: October 2017

4:13 AM No comments

2:06 AM No comments

9:59 AM No comments

Ingredients

270 g granulated sugar
4 eggs and 2 egg yolks
400 g fresh milk
400 g heavy cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1 package of phyllo dough
150 g butter
soft brown sugar, for sprinkling
caster sugar, for serving
ground cinnamon, for serving

Preparations

Preheat oven to 200* C (390* F) Fan.
Melt the butter in a small saucepan over medium heat.
Using a pastry brush, brush a 30x35 cm baking pan, generously with butter.
Brush a sheet of phyllo dough with butter and place it in the pan. Brush another sheet with butter and place it on top.
Do not brush the rest of the phyllo sheets with butter; instead drizzle some butter on to them, one at a time. Crumple each sheet, folding it like an accordion and transfer to the pan.
Be careful not to press down on them so they don’t flatten.
Continue in the same way, placing each folded sheet of phyllo gently next to the other, until all of the sheets of phyllo dough are in the pan.
Drizzle the leftover butter over the top of the folded phyllo in the pan.
Bake for 20 minutes or until the phyllo turns golden brown and crunchy. To make sure it does become as crunchy as possible to place the baking pan on the highest rack level in the oven so the air is able to reach both top and bottom of pan. This method of adding the phyllo sheets in the pan also allows the air to circulate between the phyllo giving you the crunchiest result possible.
While the phyllo is baking, prepare the custard. Start by beating the 4 eggs, 2 egg yolks and sugar in a bowl, using a hand whisk. Beat until the sugar has completely dissolved.
Add the vanilla, baking powder, milk and heavy cream similar to a crème anglaise.
When the sheets of phyllo dough are ready, remove from oven. Turn the heat down to 180* C (350* F).
Pour the custard mixture over the phyllo. You can use a large measuring jug to make it easier and less messy.
Sprinkle soft brown sugar over the top. This will give the surface and sweet crunch.
Return to oven and bake for 20-25 minutes more.
When ready, remove from oven and set aside to cool for a bit.
Sprinkle with caster sugar and cinnamon. Cut into pieces and serve.

Chef: Akis Petretzikis

1:32 AM No comments

1:09 AM No comments

11:35 AM No comments

Finally. These yummy steamed buns which are the second batch that I made is a success. I like the minced to be chicken, but these ones made with beef are good too. Honestly, it is very easy to make. I didn't have a good luck for one batch prior to this as the yeast did not really work as it should. My recipe for Steamed Buns as follows:

INGREDIENTS:

FOR THE DOUGH

3 cups all-purpose flour
2 tsps dry yeast (or 11.34g of fresh yeast)
1 cup lukewarm water
1 tsp baking powder
2 tsps sugar
1 tsp salt
2tbsp cooking oil

FOR FILLING

200g minced chicken
(Alternatively, you can use beef or pork or vegetables: daikon (white radish), carrot, mushrooms cabbages)
1 tsp minced ginger
1 tbsp soy sauce
scallions
1.5 tsp hoisin sauce
Few dashes pepper
water (1 cup til mixture is some sort of gluey)
Two dashes of Mirin

TOOLS:

Parchment paper cut into small squares or cupcakes liners
Plastic wrap
Steamer

DIRECTIONS:

Make the basic dough. You’ll need about 1.5 hours to prepare the dough.
Add yeast and sugar into a small bowl, add warm water and stir gently. Let the yeast start to bubble for about 15 minutes.
Add in 2 cups of flour, some oil, salt and baking powder. Stir with the end of a wooden spoon, til a dough is formed.
Knead the dough for about 10 minutes, and shape it into a ball. Cover it with plastic wrap. Let it rest for 1.5 hours.
While waiting for the dough to rise, start making the filling by stirring with chopsticks: ginger, garlic, minced meat, water and the seasonings. Mix until all the ingredients are well incorporated.

Once it became double in size, punched out the air and transfer it to a floured surface to knead for a few minutes.

Divide into 2 portions. Roll each portion into a log that’s about 1.5 inches in diameter

Cut the log into 8 parts and shape each port into a ball. Make sure you coat the dough balls with a layer of flour. Press down the ball with your palm. Using a rolling pin, roll the dough into a round thin wrapper with 4-inches diameter (or to a size slightly bigger than your palm). When rolling, make sure the center of the wrapper is thicker than the edge of the wrapper. Repeat this step to make a batch of 8 wrappers at a time

To fold the bun. Place 1 to 2 tbsp of the filling in the center of the wrapper. Try to stack up the filling so it’s at least 1 inch from the edge of the wrapper. Wrap the bun by folding the edge counterclockwise until the bun is completely sealed. Repeat these two steps to assemble the rest of the buns

Place the buns on a steamer with parchment in between to prevent sticking. Don’t steam your buns right away but instead, let them sit for another 30 – 45 minutes. This is an important step in making the buns soft and fluffy. The buns will increase in size

Steam the buns for 15 minutes over high heat. Turn off the heat but do not open the steamer cover. Let them sit in the steamer for another 5 minutes before you take them out. Let them cool a little and serve hot as breakfast, snack, or appetizers

Enjoy!

Nikuman (Steamed Pork Buns) is made similarly. The meat inside is Pork and cabbages, as well as mushrooms and shrimps are added.