Miso Roasted Butternut Squash Salad with Quinoa

This is a simple and yet delicious salad with the umami miso roasted butternut squash combined with quinoa…therefore this makes a great side dish or even as a main meal.

Have you ever roasted butternut squash with a touch of miso? Oh…it is a must, the butternut squash covered with the umami flavor of miso…it is exquisite especially with a hint of honey…a perfect combination of flavor which will awake your taste buds.

– What is miso?

Miso is a Japanese soy bean paste fermented with koji. Koji is a fungus used in many Asian countries, not only to make miso but make soy sauce, fermented black bean, rice wine and sake.

Miso is salty and is loaded with umami flavor. Japanese cuisine uses miso mainly to make soup, marinate fish…and now it is used for all kind of dishes such as dips, salad dressing, caramels and so on.

– Why roast butternut squash with miso?

Adding miso to butternut squash will give a deep and slightly caramelized layer to the squash and will  add a lot of flavors to the squash.

– Can I roast the squash in advance?

Absolutely, you can roast the butternut squash in advance and add to the salad when read to serve.

– Should we go ahead and look at the recipe?

Please keep in mind that the ratio is totally adaptable…just follow your intuition…a little more of this, a little less of that…you get the picture right?

Ingredients:

For the butternut squash

  • 1 butternut squash, cubed into ½ inch
  • 3 tablespoons miso (low salt)
  • 1 ½ tablespoons honey
  • 3 tablespoons olive oil
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ teaspoon of hot sauce (optional)

For the salad

  • cup dry cranberry
  • ¼ cup roasted pepita
  • 1 ½ cup cooked quinoa
  • Arugula
  • Extra virgin olive oil
  • Unfiltered apple cider vinegar
  • Salt and pepper to taste

Method:

For the butternut squash

Preheat oven to 400oF.

Whisk all the ingredients listed under the butternut squash, mix well until all the miso paste is incorporated into a smooth sauce.

Toss the miso mixture on the cubed butternut squash and coat them well.

Place the butternut squash in a simple layer on the silicone baking mat and roast in a preheated oven for 10 minutes and then lower the temperature to 350oF and let it roast for another 10 minutes.

Remove from the oven and let it cool a little before adding to the salad mix, or store in the refrigerator for later use.

Salad Assembly

In a big bowl, place the quinoa, roasted butternut squash, cranberry, pepitas. Mix gently, add olive oil, apple cider vinegar, salt and pepper to taste. Mix again.

Lastly toss in the arugula and serve.

– Care for more recipe using miso?

Did you know that there are many variety of miso? Miso can vary from its aroma, taste, texture and color due to the duration, temperature, salt content, variety of koji and the vessel where the fermentation occurs.

Thank you for visiting Color Your Recipes…have a colorful week!




Pumpkin Cinnamon Rolls

This soft and light cinnamon rolls are made with pumpkin and filled with gooey cinnamon swirl and topped with a light icing are the best treat for the season.

– Why you need to try this?

I made many versions of cinnamon rolls and I must admit, this is the best one…mainly because of the color of the pumpkin puree, so very much enticing…I choose not to add any pumpkin spice when making the dough, just to not shelter the “cinnamon” of the cinnamon rolls away with the other spices found in pumpkin spice. Yes, it sounds confusing…but in reality it is only a cinnamon roll recipe made with pumpkin puree….yes, I should have said that in the very beginning…next time I will try to be less confusing…

– Asian method?

And of course I had to use “tangzhong” or “water roux” method, an Asian method used to keep the bread soft, light, moist for many many days.

I divided the dough into two and made a sandwich bread loaf and a pan of cinnamon rolls. So it is up to you…

– Let’s head to the recipe…

Ingredients:

Tangzhong or water roux

  • 30 g bread flour
  • 150 ml water

Bread dough

  • 550 g bread flour
  • 80 g sugar
  • 7 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 27 0g pumpkin puree
  • 20 ml water (if necessary, depending of the moist of the pumpkin puree)
  • 60 g butter

Filling

  • Butter, or any substitute, unsalted ( I used Earth Balance)
  • Brown sugar
  • Ground cinnamon

Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½  tablespoons water

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 5 minutes. The dough should be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough. Evenly sprinkle brown sugar and then cinnamon over the sugar.

Roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.  Gently cut on the mark without smashing the rolls.  Place the rolls in a square or round pan, I used the 8 x 8 in USA square pan.  Cover and let it rise until doubled in size.

Bake in t preheated oven at 350F for 25 minutes. Remove and let it cool.

In the meantime make the sugar glaze. Mix all the ingredients listed under the glaze into a small bowl.

Drizzle over the cool cinnamon rolls.

Take another look and tell me if you can resist…

– Looking for more pumpkin recipes?  Take a look at these…

Did you know that pumpkin is super rich in beta-carotene? Your body will convert beta-carotene into vitamin A.  Vitamin A is important for your vision, immune system, teeth, and skin. Moreover, pumpkin contains vitamin C, and dietary fiber which is important for a healthy heart.

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Bean Curd Sheet with Vegetables

This is a very simple and yet fulfilling Asian inspired dish using air fried bean curd sheet, a great alternative for substituting meat.

– Where can you find bean curd sheet?

Since we moved, every time I go visit my mom I have to stop by an Asian grocery store and stock up with lots of fresh vegetables, refrigerated and frozen food. It is true that we have Asian market in the area, but I always feel that it is not as abundant and fresh as in the areas where are more populated by Asians, supply and demand…

One of my favorite item is the fresh bean curd sheet, which is found in the refrigerator section…I discovered that it can perish fast and a great way to preserve is by using the air fryer. Once the bean curd sheets are “baked” in the air fryer and the moist removed it can be stored in the refrigerator or freezer for much longer time.

The bean curd sheet is so Asian, what I mean without any discrimination is that you need to acquire the taste for it…and I was so surprised that my husband really enjoys it…the texture is very different from the regular tofu, and I am not talking about soft, regular or firm…the bean curd sheet is somehow stretchy, slightly chewy and can absorb a lot of flavor.

I hope you get a chance to try it…you will find it very different and interesting.

– Let’s start cooking…

Ingredients:

1 package fresh bean curd sheet

1 inch fresh ginger cut into thin strips

2 cups water

¼ cup soy sauce

1 tablespoon sugar

1 tablespoon sesame oil

Red pepper flakes to taste

Salt and pepper to taste

Method:

Pat dry the bean curd sheet and cut into 1 inch wide. Randomly separate the layers and place in the 325-350F preheated air fryer for about 15 to 20 minutes, until the bean curd sheets are golden brown and crispy. Shake the basket every so often to prevent the sheets from sticking together.

Once the bean curd sheets are ready, remove from the air fryer and set aside. Place all the other ingredients in a medium pot. Bring to boil then add the air fried bean curd sheet. Bring to boil and turn the heat to simmer.

As the air fried bean curd sheets absorb the sauce it will shrink. Simmer for about 15 minutes, if needed add more water, salt and pepper.

Remove from the heat.

At this point, it can be served as it is or added to any stir-fry vegetable.

 

 

– More recipes with soybean curd?

Yes, if you enjoy this simple and easy vegetarian item, you might want to take a look at Tofu Fa recipe which is a dessert made with soft bean curd.

 

Did you know that bean curd sheet is a film form from boiling soy milk? The film is similar to the film formed when boiling milk. The soy milk film is then accumulated and dried acquiring a yellowish color, unlike the soy milk. Bean curd sheet is also called bean curd skin or tofu skin.

Thanks for visiting Color Your Recipes, have a colorful week!




Cheddar Cheese Toast

This is an Asian inspired bread recipe with a touch of cheddar cheese using tangzhong method. The bread is light fluffy and cottony and stays fresh for many days.

By now you might know that I love, absolutely love baking bread, the only limiting factor is that there is not enough consumption between my husband and I, and often I take to work or send to friends, still, I look forward for the bread to disappear so I have “excuse” to bake more.

This recipe is pretty standard, I did not use any heavy cream but increase a bit on the butter. The texture is light, soft, cottony and bouncy.  The cheddar cheese stripes gives this loaf of bread some personality…and it is great toasted, but my favorite way to eat is to cut a thick slice and peel it…

The assembly seems more complicated than it is in reality, it is all matter of math and splitting the portions correctly so you do not end up with a portion without cheese.

The recipe below can fill 2 Pullman pans (9 x 4 inch).

 – Can I skip the cheese?

Absolutely…if you do not have cheddar cheese or do not care for it, you can follow the same bread recipe, skip the cheese and you will end up with a delicious egg bread.

 – Now, let’s go to the recipe…

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Dough

  • 550 g bread flour
  • 80 g sugar
  • 8 g yeast
  • 7g salt
  • 2 large eggs, slightly beaten
  • 30 g dry milk powder
  • 60 g butter, unsalted
  • 250 g grated cheddar cheese (omit if making plain toast)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread Dough

Place water roux and all the ingredients listed under dough into a mixer with the hook attachment except for the butter and grated cheddar cheese.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky and it will reach the window pane stage.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and each ball into 4 small balls and let it rest for 5 minutes on the counter.

Split the grated cheddar cheese into 8 portions.

Flatten the balls using a roller pin into a disk, place approximately ⅓ of the grated cheese from one of the ⅛ portions. Fold over one half of the disk and another ⅓ of grated cheese. Cover the grated cheese with the other half of the disk and sprinkle the last ⅓ portion of the grated cheese and roll it like a Swiss roll.

Repeat the process with the remaining 7 small dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More recipes using tangzhong method?

Yes, there are many more recipes of bread using tangzhong method, please take a look here.

Did you know that Cheddar cheese was originated in the English village of Cheddar in Somerset? The color of Cheddar cheese can vary from pale to deep yellow. The yellow-orange color is due the addition of some plant extract such as annatto or paprika.

Thank you for visiting Color Your Recipes…have a colorful week!




Molasses Marble Sandwich Bread

Each slice of this bread has a unique look, a blend of deep brown from the molasses and white from the plain dough, each bite is packed is flavorful molasses… perfect for toasts, sandwich or just plain.

Last time a baked a molasses loaf of bread, although many of my co-workers and friends like it, I found it to be a bit overwhelmed with molasses, so this time I chose to make half molasses combined with plain dough, and to make it pretty, I made it into marble. It is true that it was a lot of labor since each portion had to be made separately, but well worth it. Every time I slice the loaf I would admire the lines…and my husband will laugh and tease me… u

It was a lot of fun to assemble the loaves as for the first loaf I layered the molasses portion on the white and on the second loaf I reverse the order…but feel free “play” with the dough, I am sure that you will be amazed with the combination of colors that you will come up with, although I must confess that this is a quite elaborate recipe since it is like baking two different kind of bread in one day.

The recipe below is for 2 loaves of Pullman pan (9 x 4in). I hope you get a chance to bake this bread…and because the water roux or tangzhong method was used, the bread fresh for days.

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Molasses Dough

  • 250 g bread flour
  • 50 g oatmeal finely grinded
  • 90 g molasses
  • 3 g salt
  • 3 g yeast
  • 3 g vital wheat gluten
  • 40 g water
  • 25 g butter, unsalted

White Dough

  • 300 g bread flour
  • 25 g sugar
  • 3 g yeast
  • 3 g salt
  • 120 g heavy cream
  • 20 g butter, unsalted

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Oatmeal Molasses Dough

Place ½ of the cooled water roux and all the ingredients listed under molasses dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Plain White Dough

Place remaining water roux and all the ingredients listed under white dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Practically repeat the procedure from the oatmeal molasses dough.

Add the butter like the molasses dough and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes.

Place the dough into a medium bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and let it rest for 5 minutes on the counter.

Flatten the balls using a roller pin into a rectangle of approximately 9 x 12 and layer the white dough over the molasses or vice-versa, roll it like a Swiss roll from the wider side of the rectangle.

Cut into 4 equal portions and roll it on the counter until double its length, twist and place it into the Pullman pan (4 each) and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired recipe for bread you might want to check on Black Sesame Swirl Pumpkin Bread or Matcha Swirl Sandwich Bread recipes.

Did you know that molasses is a by-product of sugar making? Most of the molasses comes from sugar cane or sugar beets. Molasses contain more nutrients that plain sugar, and like sugar contain a lot of calories.

Thank you for visiting Color Your Recipes…have a colorful week!




Cold Soba with Peanut Sauce

Cold soba noodles are easy to prepare and cook faster than your regular pasta/noodle. This is a very simple and delicious recipe for the summer…just toss soba noodles with a spicy sauce made with peanut butter and lots of fresh vegetables.

 

Have you ever heard of soba noodles? Soba noodles were originated in Japan and it is made from buckwheat. They are thinner than the usual noodles and sold in the market like your dry pasta. In Japan soba noodles are served cold during summer and hot in winter, and traditionally dipped in a sauce (cold) or hot broth.

My mom used to cook soba instead of the regular pasta; one, because is faster to cook and second, because it is healthier as compared to the wheat pasta. So now I do the same…often I cook soba noodles and serve with meat sauce.

During summer I like to make it cold, almost like salad…I cut all kind of raw vegetables into Julienne or chiffonade add a protein like shrimp or chicken and top with a creamy peanut sauce which is a mix of lightly sweet, salty, spicy and citrusy. This peanut sauce really challenge all your palate senses…I know, sounds weird until you try it…and then you will be totally in love with the sauce.

Ingredients:

  • 3 tablespoons peanut butter
  • 3 tablespoons water
  • 1 ½ teaspoons sugar
  • 3 tablespoons Ponzu sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 to 2 teaspoons yuzu hot sauce, depending on how spicy you want
  • Soba noodle
  • Fresh basil leaves, cut into thins strips
  • Cucumber, cut into thinly Julienne
  • Carrot, cut into thinly Julienne
  • Shredded chicken

Method:

Cook the soba noddle according to the instructions of the package.  Rinse well under the cold water and make sure that the noddle is well drained. Set aside or in the refrigerator while you are preparing the dressing.

In a small bowl, add the peanut butter and water, whisk until smooth, add all the remaining ingredients.  Whisk until all the ingredients are incorporated into the dressing.

When ready to serve, add in a bowl the soba noodle, vegetables, chicken and the peanut sauce. Toss all together making sure the noddle is coated with the sauce.

Serve cold.

 

If you enjoy this Asian inspired noodles, you might want to take a look at Squash Noddles with Peanut Sauce recipe.

 

Did you know that buckwheat does not contain gluten? Buckwheat is a very nice substitute for wheat for the ones that have an issue with gluten. Buckwheat is a fruit seed and contain more mineral and antioxidants than other grains.

Thank you for visiting Color Your Recipes…have a colorful day!




Calamansi Souffle Cake

This Asian inspired cake is super light and melt in your mouth, it is easy to make and require just a few ingredients. The citrus flavor from calamansi gives this cake a very unique touch.

I got this dwarf calamansi tree a while ago and since then it has been given us loads and loads of little citrus fruits which according to Wikipedia it is a hybrid between mandarin orange and kumquat. . In spite of the seeds in it I love how easy is to squeeze the fragrant juice out of it. Often I add to water or use as a lemon in salad and cooking, in another words, anywhere you use lemon I sometimes substitute for calamansi.

Now you can see how the idea of making calamansi cake was born…the recipe is based on Orange Lemon Sponge Cake  from Jeannetay’s Blog, which by the way has amazing recipes for cake and bread.

Oh! Before I forget, the batter is baked in a water bath (bain-marie), therefore the light and moist texture of the cake resembling cotton…so plan and make sure you have all the necessary tools ready.

Since I love everything mini I used 2 mini angel food cake pans and one 4” round pan.

Ingredients:

  • 3 large eggs, separated
  • 45 g cake flour
  • ⅛ teaspoon salt
  • 25 canola oil
  • 35 g calamansi juice (or lemon juice)
  • ⅛ teaspoon cream of tartar
  • 40 g sugar (10 g + 30 g)

Method:

Sift flour and salt together and set aside.

Preheat oven to 350F

In a large bowl whisk the egg yolk together with the sugar (10g), oil until creamy and the yolk turns light yellow.  Add the calamansi juice and whisk well.  Add the sifted mixture of flour and combine well without over mixing. Set aside.

Whisk egg white in a medium bowl until foamy then add cream of tartar, slowly add the remaining 30g of sugar. Whisk until firm peaks form.

Add approximately ⅓ of the egg white meringue to the bowl containing the egg yolk mixture with flour and mix gently until the egg white are totally blend in. Add another ⅓, and fold into the batter. Finally add the last ⅓ portion of the egg white to the cake batter folding gently to not deflate the air in the meringue.

Pour the batter into a prepared 6”pan (round or square, lined with a parchment paper on the bottom) or a 2 mini angel pan (4.5”) plus a round 4” pan.

Bake for 20 minutes at 350F. Remove from the oven and unmold the cake by flipping on a plate or wire rack and let it cool.

If you enjoy this Asian inspired cake recipe, please take a look at Cotton Soft Cheesecake or Pumpkin Cream Cheese Cake recipes.

Did you know that calamansi is packed with vitamin C? Like all the other citrus fruit, calamansi contains high levels of vitamin C and antioxidants. It is very popular in Phlippines combined with soy sauce and used as marinade or dipping sauce.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple and Nutritious Black Rice Bowl

Have you ever tried black rice?  Black rice has a nutty and slightly chewy texture as compared to regular rice and it is packed with nutrients…

I had black rice once in a local restaurant, since the black rice was mixed with white rice and quinoa, I could not tell the “real” texture of it. Well, I got very curious and it is when the search for the black rice started…after checking into a few stores I finally found it at Sprouts, one of my favorite places to buy organic vegetables and fruits.  I was so happy to find organic black rice selling by the bulk and yes, it is a bit more expensive than your regular white rice, but so worth the extra cost.

Nothing especial needed to cook the black rice, the ratio that I used was 1:2, 2 cups of water or any liquid for 1 cup or rice.  I used the rice steamer and it was super easy.

It was weird…first because the rice is really black, second, when rinsing it, the water came out pretty dark and slowly changed to somewhat purplish.  Once cooked, the rice has a mix of black and dark purple color, super interesting. Now the texture it was what got me hooked to it…mild nutty and slightly chewy…a great combination of texture…not to mention that black rice because of the color is rich in antioxidant anthocyanin, the same antioxidant found in berries such as blueberries, raspberries and cranberries.

For this recipe you will just need a few ingredients…I went with Kielbasa sausage just because I was in a hurry and it was just there… please feel free to use whatever vegetable you have in your refrigerator such as broccoli, Brussels sprouts, cabbage, etc…

Ingredients:

  • 2 Kielbasa sausages, sliced
  • 1 red onion
  • 1 head cauliflower, cut into small pieces of approximately 1 ½ in
  • Salt and pepper to taste

Method:

In a wok or frying pan under medium heat place and sausage and stir fry until both sides of the sausage as lightly browned. Set aside.

In the same pan stir fry the onion until soft, do not overcook, set aside together with the sausage.

Add vegetable oil to the pan and the cauliflower, stir until desire consistency. Once cooked, return the sausage and onion to the pan.  Mix well and serve over rice.

I hope you enjoy this simple and yet so tasty rice bowl using black rice.

 

Did you know that black rice is also known as forbidden rice or purple rice? The dark purple color is due to the high content of anthocyanins.  Black rice contains more protein when compared to other rice varieties and is a good source of iron.

Thank you for stopping at Color Your Recipes…have a colorful day!




Sweet Milk Raisin Bread

This sweet bread is almost like a dessert…very rich, buttery, cottony with a touch of raisins in it, and stays fresh for days…

I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. I must admit that this recipe requires a bit of work, but so well worth it!

I used tangzhong or water roux method as in many of my bread recipes. If you like baking bread you must give this method a try…

This method is widely used in Asian baked goods, as the bread using this method are moist, light and remain fresh and soft longer than the ones using conventional method. One of the hypotheses is that some sort of gelatinization occurs when a small portion of pudding paste made with flour and water is added to the dough and traps the moist.

Ingredients:

Tangzhong or water roux

  • 40 g bread flour
  • 200 g water

Bread

  • 600 g bread flour
  • 100 g sugar
  • 8 g salt
  • 20 g dry milk powder
  • 8 g yeast
  • 2 eggs minus 1 tablespoon for egg wash (107g egg minus 12g)
  • 150 g heavy cream
  • 30 g water
  • 50 g butter
  • 100 g raisin
  • 2-3 tablespoons brandy
  • Swedish pearl sugar

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here (http://coloryourrecipes.com/chocolate-marble-asian-bread-recipe/ ).

Bread dough

Before starting the bread dough soak the raisins in brandy, stir once in a while so the raisins are in contact with the brandy.

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Drain the raisins and set aside.

Knock back doughs and split the dough into two portions and each portion to 10 small balls. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. Roll it like a Swiss roll and flatten again with the roller pin. Place the flatten Swiss rolls side by side in the loaf pan.

Let the dough rise until triple of its original size.

Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

I hope you enjoy this bread recipe using tangzhong method.

Did you know that raisins are rich in iron and potassium? Moreover, raisins are high in fiber but should be eaten in moderation due to its sugar content.

Thank you for stopping by Color Your Recipes…have a colorful day!




Pandan Infused Coconut Milk Sticky Rice with Mango

This is a very simple recipe for the Thai inspired dessert made with sticky rice and served with fresh mango…a must try…

We often order this dessert when eating at the local Thai restaurant, and I always felt guilty in ordering a dessert that was so easy to make…but somehow never came around until a few weeks ago when reading Simple Gluten Free Kitchen post I then decided that I could not wait anymore, so this post it totally inspired by Balvinder…

If you have not had this dessert you must try it, even my husband that was not brought up with sticky rice loves it…

 

Ingredients:

  • 1 cup glutinous rice or sticky rice
  • 1 can coconut milk
  • Pandan leaves, fresh or frozen
  • 1 pinch salt
  • 3 to 4 tablespoons sugar
  • Fresh mangoes

Method:

Cut the pandan leaves to approximately 4 by ½ in. Tide a knot and place in a pan with the coconut milk. Bring to almost boiling and turn to simmer for 15-20 minutes.

Meanwhile wash the sticky rice until water is clear.

Remove the pandan leaves from the coconut milk.  Pour the coconut milk infused with pandan leaves and measure 1 ½ cup.  If necessary add water to complete the volume. Pour the coconut milk back to the pan and add the rice.  Place under high heat until boil, then turn to simmer and cook for another 10 minutes.

When all the coconut milk is absorbed into the rice, add the sugar and let it stand for 10 more minutes.

To serve, peel the mangoes and cut into slices or cubes. Serve the warm sticky rice with the mango.

If you enjoy this Asian inspired dessert, you might want to take a look at the Thai Red Rubies in Coconut Milk Infused with Pandan recipe.

 

Did you know that sticky rice or glutinous rice in spite of the name does not contain gluten? Usually rice contains amylose and amylopectin, glutinous rice have very little of amylose and high amounts of amylopectin, which is accountable for the sticky texture.

Thank you for stopping by Color Your Recipes…have a colorful day!