New Toy!

I've been toying with the idea of a pasta machine for a while, having seen all the rave reviews about the superior taste and texture of homemade pasta vs store-bought dried pasta.  It's too expensive to buy fresh pasta here in Singapore, so the next best thing is to make it yourself.  Imagine all the possibilities - spinach pasta, carrot pasta, wholemeal pasta, chocolate pasta, porcini pasta... the list is endless!

After almost having a heart attack from hearing that the KA pasta attachment is $300, I promptly settled on a manual crank pasta machine, like this Italian one I found for a more affordable $60.  I am just so thrilled with my new toy!  Can't wait to try all the different pasta flavours.

The pasta machine is really easy to use. Feed it through the rollers from the widest to thinnest setting till you get the thickness you desire, then pick either the vermicelli or fettuccine cutters for the final step.

Basic Pasta Dough
Makes enough for 2, or 1 very hungry person.

1 cup durum wheat flour (or semolina flour)
1 egg
1 tsp salt
drizzle of olive oil
water, as required

Make a well in the middle of your bowl of flour.
Crack an egg into the well. Add salt and olive oil.
Then slowly stir in the flour till a dough is formed.  If it feels too dry, add water till you get a firm but smooth dough.  Knead till it comes together.
Rest the dough for about 30 minutes.

Flatten or roll out the dough into a disc, then feed it through the rollers at the widest setting. Slowly work your way through the narrower settings till you get the thickness you desire, flouring the dough as required so it doesn't stick to the machine.

Finally, feed it through your choice of the vermicelli or fettuccine cutters, and you get beautiful fresh pasta.

Note:
If durum wheat flour is not available, use bread or plain flour.  But your noodles will probably end up tasting more like mee pok or mee kia.

Now, don't fret about having to repeat this whole process every time you crave for pasta. Just make a larger batch and freeze whatever you don't use.  The next time you want a quick pasta fix, just thaw the amount you need and cook it for about 3 minutes in salted boiling water till al dente.

Once you give this a try, you will never want to pick up another pack of dried pasta.

Fondant Garden

My 2nd attempt at fondant.

Happy 60th Birthday, Mom!

Water Roux Buns

Highly encouraged by my successful Water Roux Bread, I eagerly repeated the recipe, but this time I made buns.  You know those familiar buns we get from the bakeries with creative and amusing names in our neighbourhoods?  That is my goal.

Well, it doesn't quite look as attractive and as professional as those in the bakeries, but I think I'm getting there (I hope).  I reckon for smaller pieces of bread, the temperature needs to be dropped 10*C to 170*C.  And I probably should not be lazy and give the bread an egg wash before it bakes.

There'll be more water roux.  It's the best thing since baking powder  :)


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Almond Crackle Log

~~~Almond Crackle Log~~~

~with fresh blueberries and rum infused raisins in rich chocolate cream~

Ingredients (meringue):

• 70g almond meal
• 4 egg whites
• 150g caster sugar
• 2 tablespoons of cocoa powder
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Ingredients (filling):

• Chocolate butter cream
• Blueberries
• Raisins

Steps:

1. Preheat oven at 150 degree Celsius.
2. Line baking tray with baking paper.
3. Whisk egg whites until soft peaks and gradually add sugar, one tablespoon at a time.
4. Whisk until stiff and glossy.
5. Fold in almond meal, cocoa powder, cornstarch and vanilla essence.
6. Bake for 40 minutes until meringue is set and lightly golden.
7. Lay a large sheet of baking paper on a work surface and invert the cooked meringue on top.
8. Peel off the baking paper and set aside to cool.
9. Prepare filling of choice and spread filling evenly over the meringue.
10. Gently roll up the meringue. Cut into slices and serve.

Recipe is adapted from Hazelnut Crackle Log from the book "Food for Friends - Desserts. Easy Recipes. Techniques. Ingredients.", by Murdoch Books.

,des

Water Roux Bread

I've finally found a bread recipe that works well for me. Or maybe it's the method.  Either way, I'm sticking to this recipe/method, as it has turned out so well for me.  

See?  It even looks like a loaf from the bakery!  I am totally convinced that the water roux method works miracles.

bread dough after proofing, and just before it hits the oven

This recipe makes a standard size loaf of bread (about 20L x 10W x 12H cm).

WATER ROUX BREAD


Water Roux:
20g bread flour
100ml water

Whisk flour and water till lump-free, then heat it over low heat till it thickens and becomes a paste. 

Set aside to cool to room temperature. Or refrigerate overnight for use the next day. Bring to room temperature before use. (Water roux may be chilled for up to 3 days. After that, it will likely turn bad.)

Bread Dough:
Water roux (from above)
4 tbs milk
5g milk powder
1 egg
1.5 tbs oil
270g bread flour
30g sugar
1.5 tsp salt
1 tsp instant yeast

Combine all ingredients till it forms a dough.
Knead till smooth and elastic, and no longer sticky.
Place in a lightly oiled bowl, cover and leave to proof in a warm area for about 40 min till it doubles in size.

Punch down the dough and knead it lightly a few times.
Roll out or flatten the dough, then roll it to form a log.
Tuck in the ends, and place it in the middle of a greased loaf pan.
Proof for another 30 min till it doubles in size and fills the loaf pan.

Before baking, brush with eggwash (for a nice golden tan). I like to just dust some flour over the top for a more rustic look.
Bake at 180*C for 25-30 min till the crust is golden brown.
Remove loaf from pan and cool completely on a wire rack before slicing. It pays to be patient at this stage. Slicing the bread while it's still warm will only result in gummy sticky slices of bread. Be patient.

Crumpet

Crumpets are made from yeasted batter and cooked on a hot pan, usually eaten warm with butter, honey and / or jam. Its texture is spongy and is characterised by holes on top which is perfect for absorbing butter and honey. For those of you who have not tasted one before, you can imagine it to be rather similar to English muffins ...

This recipe is definitely a winner. It is so easy to make and yummy! Best of all, you don't have to worry so much about proofing, kneading and whether the bread will turn out soft or not.

Ingredients (makes about 15 crumpets):

• 173 grams (1 & 2/3 cups) all-purpose flour
• 228 grams (2 cups) bread flour
• 2 grams (3/4 teaspoon) cream of tartar
• 17 grams (1 tablespoon & 1/2 teaspoon) fine sea salt - I cut this down slightly
• 443 grams (2 cups) room temperature water, plus more if necessary
• 7 grams (2 & 1/4 teaspoons) instant yeast
• 2 grams (1/2 teaspoon) sugar
• 2 grams (1/2 teaspoon) baking soda
• Unsalted butter, for greasing cake rings136 grams (2/3 cup) room temperature milk

Steps:

1. Whisk water, yeast and sugar in a medium bowl and let stand until foamy, about 10 minutes.
2. Place the all-purpose flour, bread flour, cream of tartar and salt in a bowl of a standing mixer fitted with the paddle attachment. Stir to combine.
3. Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with cling wrap and let stand at room temperature for 1 to 1.5 hours.
4. Dissolve the baking soda in the milk and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it's too stiff, your crumpets won't have enough of those characteristic bubbles and holes.
5. Heat a large non-stick skillet over medium-low heat. Grease several 4-inch cake rings with butter.
6. Place the cake rings in the skillet and pour some batter into each ring until three quarters full.
7. Cook till holes begin to form on the surface, 7 to 8 minutes.
8. Remove the rings, flip the crumpets and cook for another 2 to 3 minutes, until nicely toasted.
9. For longer storage, freeze in a zipper-lock plastic bag for up to a month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the over for 5 minutes before serving.Serve immediately with butter and honey or jam. For local flavour, try gula melaka.

Recipe from Simple Great Breads - Sweet and Savory Yeasted Treats from America's Premier Artisan Baker, by Daniel Leader with Lauren Chattman.

Lemon Pasta + Alaskan King Crab

I can't believe how easy and delicious this pasta dish is.  It is now my favourite pasta dish (to eat and to cook).

With lemon and butter as the base, it's a no-brainer that the best accompaniment to this is seafood.  I chose Alaskan King Crab, with bacon bits as a garnish.  You could also use prawns, scallops or squid, but make sure they're as fresh as possible.


Lemon Pasta + Seafood
Serves 2.

150g angel hair pasta
crab meat, prawns, scallops or squid, enough for two
few rashes of bacon, chopped to small pieces

2 tbs butter
2 tbs extra virgin olive oil
juice and zest of 1/2 lemon
1 tsp dill tips (optional)
salt and pepper to taste

Boil pasta till al dente and cook seafood, then set aside.
In a skillet, fry bacon till crisp.  Remove bacon bits, keeping the bacon fat in the pan.
Add all other ingredients and heat through.
Add pasta and seafood into pan.  Stir till pasta is evenly coated.
Divide evenly onto serving plates and garnish with bacon bits.


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