Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI  was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days  in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 55 g milk
  • 1 teaspoon Indonesian Vanilla Extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 85 g sugar

Method:

Preheat oven at 325oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

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




Hot Dog Buns

These hot dogs are wrapped in a layer of bread, each bite of the salty hot dog is accompanied by a slightly sweet and super soft bread…the combination is amazing!

Typically, I do not buy hot dogs…but I had two packages in the freezer left from July 4th, after going through all the options I decided to make these buns…and it was so much fun…and yes, it is a lot of hot dog buns for two people. I gave away most of it to friends and neighbors and save some in the freeze, which was great as a snack or in between meals.

– Why you should try making hot dog in a bun?

Because they are fun and so good, and for sure less messy than the traditional way to eat hot dogs, not bread cutting and hot dog sliding from the bun. Just dip them into your favorite condiments.

– Can you make ahead and freeze?

Absolutely, after baking the buns, let them cool and freeze. Let the buns thaw in the refrigerate overnight and warm them in the microwave or in the oven.

– What kind of bread dough?

I used gelatinized dough in the making of the bread, where part of the flour is scalded with hot water before adding to the bulk. This method is very popular in Asian baking goods, similar to tangzhong or water roux, the bread will be fluffy, light and will stay soft for many days.

– What is the chemistry behind flour gelatinization?

I found a great website which you can read more about if interested in the chemistry of this method, please take a look HERE.

– Should we explore the recipe?

Ingredients:

Gelatinized dough

  • 180 g bread flour
  • 120 g boiling water

Bread dough

  • 570 g bread flour
  • 110 g sugar
  • 9 g salt
  • 9 g yeast
  • 180 g heavy cream
  • 100 g milk
  • 1 ½ egg (save the ½ egg for egg wash)
  • 60 g butter
  • White sesame

Method:

Gelatinized dough

Add the boiling water from into flour, mix until well until a dough form. Cover and let it cool. Place the dough in the refrigerator for about 12 hours.

On the day of making the bread. Take the gelatinized dough from the refrigerator and let it sit at room temperate for about 15 minutes.

Bread dough

In the mixer, add all the gelatinized dough, and all the other ingredients under bread dough, except for the butter.

Turn the machine and stir (#1) for 2 to 3 minutes, until a very sticky dough form, refrain from adding more flour as gluten forms the dough will be less sticky.

Increase the speed to #2 and let it mix for 20 minutes. The dough will remain somehow sticky but very elastic.

Add the butter and mix for another 10 to 15 minutes using #2 speed.

Take a small portion of the dough and stretch until a very thin and transparent membrane (windowpane), if the dough tears, mix for another 4-5 minutes and perform the stretch test until you achieve a very thin and transparent membrane. This test suggests that the gluten has developed.

Remove the dough from the mixer and place in a bowl and cover. Let dough proof until tripled to its original size.

Once the dough has triples in size, remove the dough from the bowl and lightly knead the dough pressing out the bubbles. Divide the dough into 50 g each. Roll into smooth balls, cover with cloth and let it rest for 10-15 minutes.

On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the longer end, roll it up swiss-roll style. Roll into a long rope, about 3 times the length of a hot dog.

Wrap the rope around the hot dog from one end to the other. Place in a baking pan and rest it rise until double in size.

Brush the top of the buns with the egg wash and (remember the ½ egg from the dough?), and sprinkle with white sesame.

Bake in a preheated oven at 350oF for 15 minutes.

Remove and serve warm or let it cool and freeze.

– Care for more bread recipes? Check these out…

Did you know that hot dogs are made with beef, pork, turkey, chicken or a combination of the meats? Although some hot dogs contain other parts of the meat that we normally do not consume, therefore it is important that you read the label when buying hot dogs. Because hot dogs are processed meat, it should be consumed cautiously.

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




Japanese Cotton Cheesecake with Mango Glaze

This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.

I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…

– Why the hype with the Japanese cotton/souffle cheesecake?

The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.

– Is this the Japanese cheesecake that “jiggles”?

Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.

– How to achieve such a texture?

The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).

– Do I need to glaze?

Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.

– Should we explore the recipe?

Here we go…

Ingredients:

Cheesecake

  • 227 g cream cheese (8 oz)
  • 140 g sugar
  • 6 large or 5 jumbo size eggs, separated
  • 100 g milk
  • 60 g butter
  • 60 g cake flour
  • 20 g corn starch
  • 10 g white vinegar
  • 40 g lemon juice
  • 1 teaspoon vanilla extract

Mango Glaze

  • 2 tablespoons mango jam (or any jam of your preference)
  • 1 tablespoon water
  • Fresh mango and blueberries for garnish

Method:

Cheesecake

Preheat oven at 285oF.

Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.

In a small bowl measure the cake flour, corn starch and add a pinch of salt.

In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk.  Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.

Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.

Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.

Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.

Pour the batter into the prepared cake pan(s).  Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.

Place the cake pan(s) in a tray and add hot water (bain marie).

Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.

Turn off the oven and leave the oven door slightly open for 5 minutes.

Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s).  Let it cool completely before coating the top with the mango glaze.

Mango Glaze.

In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.

Let it cool slightly.

Assembly

Gently brush the top of the cheese cake with the mango sauce.

Place the cake in an air tight container and refrigerate overnight.

Garnish with fresh mango and blueberries or any other fruit of your preference.

Serve cold.

– More recipe like this?

Please take a look at the following…

Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water.  The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.

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




Stir Fried Potatoes with Shishito Peppers

These crunchy strips of potatoes are amazing, especially mixed with thin cuts of shishito peppers…super easy to make.

 

The first time I had this dish in a Chinese restaurant I was amazed to find out that the almost transparent strips were potatoes…since then I went in search for the recipe, and to my surprise apparently stir-fried shredded potatoes is a very common dish in China.

I decided to make my version by adding strips of shishito peppers instead of hot peppers such as jalapenos or red chilis.

– Why the potato strips are crunchy?

Because the potato starch is removed before cooking.

– How do I remover the starch from the potato strips?

By soaking in cold water, rinsing until the water is no longer turbid.

– Are you ready to try this exquisite and simple recipe?

Ingredients:

  • 2 medium size russet potatoes
  • 6 oz shishito peppers
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 3-4 garlic cloves, finely chopped
  • Chili oil, to taste
  • Salt and pepper, to taste

Method:

Peel the potato and cut into julienne or use a mandolin.

Place the shredded potato into a bowl of cold water for about 20 minutes. Gently revolve the strips occasionally. Drain and rinse the potato strips until the water comes out clear. This process will remove the start from the potato strips.

Drain the potato strips and pat dry with paper towel the excess of water.

In the meantime, cut the shishito peppers into thin strips and set aside.

In a wok or frying pan, add 1 tablespoon of olive oil under medium heat and stir fry the strips of shishito pepper. Once the peppers are blistered remove from the heat and set aside.

In the same pan add the remaining oil and add the finely chopped garlic until golden brown and fragrant. Add the well-drained potato strips and turn the heat to high and stir-fry to about 30-45 seconds. Add the soy sauce, vinegar, chili oil, sesame oil, salt and pepper and add back the shishito peppers. Stir-fry all together for another minute or so.

Remove from the heat and serve.

– Looking for more simple and easy side dishes? Please check on the following…

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




Purple Sweet Potato Bread

This soft and cottony purple sweet potato bread is amazing, so light, almost like a cloud…you will not stop munching on it…

The color of this bread is so enticing…very appealing and super attractive….not to mention it softness…indeed like a cloud.

This bread stays light, moist and soft for days like all the breads baked using tangzhong method. Since I baked two loaves, one I stored in the refrigerator and microwaved for 20 seconds and the bread is like out of the oven.

– Why purple sweet potato?

Purple sweet potato contains a lot of anthocyanin, which give the purple color of the flesh. Anthocyanin is the same pigment found in red grapes, blueberries and red cabbage.

– What is the texture of the bread?

The combination of tangzhong or water roux method and the creamy mashed purple sweet potato is magical…soft and cottony bread, almost like mochi.

 -Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Purple sweet potato dough

  • 500 g bread flour
  • 245 g purple sweet potato, steamed and mashed
  • 80 g sugar
  • 7 g salt
  • 6 g yeast
  • 8 g vital gluten
  • 30 dry milk
  • 80-100 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

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 65oC/149 – 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 48 hours.

Purple sweet potato 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 uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 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 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates 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

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

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

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

– More bread recipes? Sure…check these out…

Did you know that the purple sweet potato contains more antioxidant than blueberries? Antioxidants helps combat cardiovascular disease and cancer. Moreover, sweet potatoes in general contain a lot of fiber, vitamin C, vitamin A and manganese.

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




Mocha Chiffon Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.

The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.

– What is chiffon cake?

Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.

– What is the method used for chiffon cake?

Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.

– Why should you make chiffon cake?

Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.

– Why you should not be intimidated by chiffon cake?

There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…

In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.

– Should we look at the recipe?

Ingredients:

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon instant coffee
  • ½ teaspoon vanilla extract
  • 65 g cake flour
  • 15 g cocoa powder
  • 1 pinch salt
  • 6 g white vinegar
  • 80 g sugar

Method:

Place a tray with water in the oven and preheat oven at 325oF.

In a small bowl, mix cake flour, cocoa powder and salt, set aside.

Add the instant coffee into the milk, stir until all the coffee granules are dissolved.

In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.

Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.

Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.

Decorate as desired.

– Looking for more cake recipe? Please check the recipes below…

Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.

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




Garlic Fried Rice

Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.

If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…

– Why should you make fried rice using garlic rice?

Because it will bring a totally new deep flavor to the simple and traditional fried rice.

– What are the steps to make fried garlic rice?

First you make the garlic rice with lots and lots of garlic.  Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.

Use the garlic rice like your plain rice as a base of your fried rice.  You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.

– Did I convince you to try it?

I hope so…

Ingredients:

  • 3 tablespoons butter
  • 12-15 cloves garlic, finely chopped, minced
  • 1 shallot, finely chopped
  • 1 ½ cup rice, washed and drained
  • Enough chicken broth or water to cook the rice
  • ¼ tsp salt (optional)

Method:

In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.

Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water.  Cook the rice as you usually do, whichever method you use.

Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator.

Next day prepare your fried rice as you would normally do using the garlic rice.

In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.

– Looking for more rice dish recipes? Check on the following…

Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.

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




Taiwanese Turnip Cake

White radish and rice flour are the base of this savory cake.  Traditionally served around Chinese New Year for good luck and very popular dish in dim sum year around.

My mom used to make this cake quiet often and I never thought in making it as occasionally when visiting my mom, I will come home with a big piece of this cake and will kill the craving for it.

I bought one turnip and used half to make soup…didn’t know what to do with the leftover…called my mom and got the recipe.

– What is turnip cake?

Before any confusion, this is a savory cake, yes, savory… made with shredded white turnip or daikon mixed with rice flour. This cake can be plain or mixed with shiitake mushrooms, green onion, Chinese sausage, dried shrimp, bacon…

– How do I make turnip cake?

The rice flour and shredded turnip with whatever ingredients you want to add is cooked by steam. Once cooled, the cake is sliced, and pan fried before serving. The amount of shredded turnip added to the rice flour is totally up to you, the more the tastier.

– How the turnip cake tastes?

The turnip cake is slightly crispy on the outside and soft, moist on the inside. It can be served with a soy sauce base sauce with or without chili.

– Is there a ratio between rice flour and liquid?

According to mom’s recipe to get the perfect texture and consistency, 1500 ml of liquid should be added to 1 lb of rice flour.

– Should we make the turnip cake?

Please bare in mind that I only had ½ turnip, therefore adapt accordingly if following this recipe.

I used the Tatung steamer when steaming the cake batter.

Instead of pan frying the turnip cake I used the air-fryer, which turned out to be awesome.

I served this cake with a sauce made with finely minced garlic and soy sauce.

Ingredients:

  • 250 g turnip radish, peeled and shredded
  • 3 dry shiitake mushrooms
  • 2-3 green onions or scallions
  • 250 g rice flour (not glutinous flour)
  • 2 teaspoons corn starch
  • Salt and ground white pepper to taste
  • 1 tablespoon olive oil
  • 420 ml liquid (water plus the liquid from turnip)

Method:

In a small bowl soak the mushrooms in 1/3 cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely chop green onion and set aside.

In a pan or wok, add the olive oil and sauté the mushroom and add the green onion until golden and fragrant. Remove from the pan and set aside.

On the same pan sauté the shredded turnip under medium heat, cook until tender. Drain, reserving the cooking liquid.

In the meantime, in a medium bowl mix the rice flour, corn starch with 420 ml of liquid (cooking liquid from turnip, mushroom water and plain water). Add the drained cooked turnip and mix.

Return rice flour/turnip mixture back to the pan and add salt, pepper and mushroom/green onion. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the sauce of your preference.

– Interested in more Asian Inspired recipes? Check these out…

Did you know that there are my types of radish? Radish comes in a variety of shapes, lengths and colors. The main component of a radish is water, up to 95%. Radishes contain  vitamin C and other nutrients.

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




SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

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 65oC/149 – 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 48 hours.

SuperFood Blend 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 uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 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 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates 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

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF 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.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

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




Buttery Almond Crisp Cookies

These thin and crispy almond cookies are perfect for the afternoon tea…just be aware that you will not be able to stop eating it until they are all gone…

Many many years ago I had posted this recipe, and after a lot of thought I decided that it was time to “revive” and revisit the post with some minor updates…mainly changing the measurements parameters…from spoons to weight and using less sugar without affecting the taste of these delicate and yummy cookies.

– Leftover egg whites?

These cookies are the perfect way to use up the leftover egg whites that you have in your refrigerator…

– Why you should make these cookies?

Every bite of this cookie comes with two layers of flavors, a thin buttery citrus layer topped with crispy nutty sliced almonds…and the uneven shape make them even more appealing. I baked these cookies often to give as a gift or take to parties, and always have been well received.

Even if you do not have leftover egg whites I urge you to try it…no special skill or gadgets needed. You just need to be careful, so they do not burn since they are very thin and delicate.

– Can I store them?

Absolutely, just let the cookies cool completely and store them in an air-tight container, and they are good for a couple of weeks.

– Ready to try these amazing cookies?

Ingredients:

  • 3 egg whites
  • 45 g sugar
  • 35 g all-purpose flour
  • 20 g butter, melted
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange or lemon zest
  • Pinch salt
  • 1-1 ½ cup sliced almond

Method:

Preheat the oven at 300oF or 275oF if using convection oven.

Mix the sugar with the egg whites until the sugar is dissolved, fold in the sifted all-purposed flour. Mix until the flour is incorporated to the egg whites. Add the salt, vanilla extract and the orange zest. Mix gently and add the melted butter.

Using a spoon, pour half of the batter to a cookie sheet lined with parchment paper or silicone mate and spread the batter throughout the sheet. Repeat the same with the other half batter. Once the batter is thinly spread throughout the sheet gently cover the batter with the sliced almond.

Place the cookie sheet in the oven for 10 minutes and then lower the temperature to 275oF or 250oF if using convection oven and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the oven door ajar.

Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.

– Care for more Asian inspired recipe? Take a look at these…

Break the pieces randomly and store in an air tight container

Did you know almonds are rich in vitamin E, calcium, magnesium and potassium? Moreover, almond contains healthy unsaturated fats and no cholesterol, making it a great snack. It has been published that almond can reduce cardiovascular disease by reducing LDL (bad cholesterol).

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