Thursday, April 9, 2015

Miso bun 咸香味僧面包

If you've been following my blog, then you'd have realized that I have not been active lately. In fact, I have not been active on all my social media accounts at all. I have been occupied, with all sorts. I have been seriously busy with the business's accounting stuffs, and then the GST issue, and at the same time, I have been preparing for Josh's tot school. He's now 30month old, he's in the midst of getting potty-trained, nearly there, hip hip hooray (3x)! Praise the Lord. With the implementation of GST, it isn't the best time to use or spend on diapers. Yes, that was supposed to be a sleazy joke. 

Anyways, back to this recipe, this is a fantastic straight dough recipe that I've been baking with a lot lately. It's a small dough which makes about 6-8 buns. Again, I have kneaded this dough using my trusty breadmaker by Donlim, and then baked them in a small toaster oven. 

Despite of the fact that they are from a straight dough recipe that involves no starter dough or whatnot, they still turn out to be soft and fluffy. They still have that fragrant miso flavor in them. I wrote a lengthy post about 'cooking with miso for toddler' some time back, here's the link. 

Here's the recipe for this fabulous miso bun: 

  • 30g grapeseed oil 
  • 180g water 
  • 2tbsp organic miso paste 
  • 2tbsp brown sugar 
  • pinch of salt 
  • 200g Hi Protein flour 
  • 100g wholemeal flour 
  • 2tsp yeast 
  1. Place all ingredients in the order listed above, into the breadpan. 
  2. Insert and lock breadpan into the machine. 
  3. Select mode no. 7 (dough). 
  4. After 1hour 30min, a beep alert will sound indicating that the dough is ready. 
  5. Remove the dough from the breadmaker. 
  6. Punch the dough a few times to remove trapped air. Form about 80g portion into ball shape. This recipe makes about 6-8 buns. 
  7. Brush top of buns with water and sprinkle generously with black and white sesame seeds. 
  8. Cover buns with cling film and proof for about 45min, or until double in size. **Do you know that I have once proved my buns in my car under the hot sun, so they proved really fast and I got the buns ready in shorter time? 
  9. Preheat oven to 180deg C and bake the buns for about 18min. 

Breadmaker meat floss

I have always been doubtful of the texture and taste of the homemade meat floss we make using my trusty Donlim breadmaker. That's the reason why I have never attempted any of those recipes for meat floss. The other reason is also because we don't usually eat meat floss at home. Recently I have been very adventurous with my trusty Donlim breadmaker. I've baked chiffon cake with it, the cake turned out to be beautifully soft and delicious. So I thought it's time I try this out and share the recipe with my friends and clients. 

The breadmaker meat floss I just attempted was good! It is so easy, just dump everything in and press the mode for meat floss and the breadmaker would do its work and in 1hour 10min, hola!, the floss is done! It's exactly like the commercial meat floss we buy from outside. I have seasoned it quite 'well' so the flavor is good. But in future, I may need to cut the salt and mushroom seasoning cos it is kinda salty, but again, it may be just right, if taken with porridge or rice. 

The cooked chicken breast that I used was the remnants used for boiling soup. 

Don't you think it looks like those bought from store? 

  • 250g cooked chicken breast, shredded with hand 煮熟的鸡胸肉, 拔丝
  • 1.5tbsp brown sugar 黄糖
  • 1tbsp oyster sauce, vegetarian (made from mushroom) 蚝油(素)蘑菇做的
  • 1tbsp toasted sesame oil, organic 有机麻油
  • 1.5tsp mushroom seasoning powder 蘑菇调味粉
  • 1tsp salt 盐
  • 1tbsp dark soy sauce 黑酱油 
1. Shred cooked chicken breast and season according to your taste preference. 
2. Place shredded and seasoned meat into the breadmaker pan. 
3. Select mode no. 15 for meat floss 肉松。 
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