Tuesday, April 30, 2013

Pirosiki (Pirozhki)

Pirosiki is Japanese version, Pirozhiki (Russian stuffed buns). It is deep fried and stuffed with beef mince, boiled eggs, onions and etc. And it is breaded with Panko (bread crumb) before deep fry.
My recipe is deep-fried buns like Curry buns. Filling is made from beef mince, boiled eggs, onion, cabbage, carrots and spring onion. Actually I got all left over vegetable for the ingredients. Chopped all vegetables, and stir-fry with beef mince and veges. Seasoned with tomato sauce and salt and pepper. How easy it is!!

(8 buns)
300g Beef mince
1/2 Onion (chopped)
1/8 Cabbage (chopped)
1/2 Carrot (chopped)

3 table spoon of tomato sauce
1 table spoon of flour
salt and pepper, oil

2 Boiled eggs (mashed)

Make mince filling. 
Heat up the sauce pan, cook beef mince until evenly browned. Add chopped vegetables, cook together. 
Season with tomato sauce and salt, pepper. Stir well,. Remove it from the heat, add 1 table spoon of flour,  combine well. 
Cool it down. 
300 g Bread flour
5 g Baking powder
1 tea spoon of Dried instant yeast
10 g Sugar
5g salt
180cc Water
20 g unsalted Butter (soften)

Panko (bread crumb)
Deep fry oil

1. In a bread mixer bowl, combine all ingredients except butter. 
Once it becomes a dough, take it out from the bowl, and knead it on the floured counter for 10 minutes. Add butter and knead it until it becomes smooth and elastic. 

2. Put the dough in the bowl, and cover with plastic wrap. Place it at warm temperature (30℃) for 1 hour until it becomes double size. 

3. Pour the dough over on the floured counter. Deflate it gently. Divide it into 8 peaces. 
Rest them with cover. 

4. Make shape.

Use rolling pin, make 12 cm round shape. 

Put beef filling and boiled egg on the dough. Fold the dough and seal it with your finger tips tightly. 
Fold the sealing part . Press gently and make nice shape. 

Put the sealing part as bottom. Pat gently and make it nice shape.

Soak it into water, and dip and cover with  panko (bread crumb). Put them on the baking sheets.

5. Proof them for 30 minutes without cover. Keep them dry.
Preheat oil at 170℃.

6. Deep fry them each side at 170℃, until it becomes brown color for 5 minutes.

7. Cool them down on the wire rack.

It is placed at Yeastspotting. 

Monday, April 15, 2013

Beer Batard

There are lots of kind of beer all over the world. Recently I drink more craft beer. According to Shiggy (my partner), craft beer brewer, Craft beer   = brewed with more care, more flavour and love....and usually with more thought, which results in getting more body and flavour. 

I got leftover craft beer from last-night drinking. Why not put it in the bread?! 

And I wanted practice '' coup'e'' , slash on the bread. 

This is my coupe knife. I made it by myself before. It is made from disposal wooden chopsticks and a razor blade. It is quite sharp and easy-to use.
I was surprise when I had taste of the bread. 
This bread taste like Miso!!...and it taste little bit tangy because of hops. But it depends what kind of beer I used. I used red ale. It was quite hoppy taste.

Beer Batard
(make 2)
200g Bread flour
230g Beer (ale)
Pinch of dried yeast

1.  Day before, combine all starter ingredients well in a small bowl. Set it 10 - 12 hours with the  cover to ripen in the warm room temperature.

Final dough
300g Bread flour
10g Salt
120g  Beer (ale)
All starter

2. In the mixer or bread machine, combine all ingredients, and knead it 5 minutes. Ferment it 2 hours, and fold it. Another 2 hours later, fold it again. Ferment it totally 8 - 10 hours at warm temperature until it get double size.

3. On the floured counter, pour the dough. Pat it with your palm gently, try not to press air out. 
Divide into 2 piece. 

4. Shaping.
 Pat it and make it oval shape gently. Fold over 1/3, using your palm.(a) 
Fold over it and seal top and bottom part. Use your finger tips to seal it tightly. 
Make another batard shape. 

5. Place them on the floured cloths as sealing bottom. Proof it until they get bigger size for 1hour. 

6. Preheat oven 220℃ and the baking tray together. 
Take out the baking tray from the oven. Put baking sheet, and transfer the doughs on it. 
Slash them with sharp knife. 

7. Bake them with steam with 210 ℃ for 15 minutes, turn it down into 180℃ for 10 minutes until they gets golden-brown. 

8. Cool them down on the wire rack. 

 It is placed at Yeastspotting.