Home made butter.....It is super easy !! Just whip heavy cream until it separates butter and water.
I made electric mixer version and bottle shaking version.
Shake 100 ml heavy cream in a bottle, whipped 300 ml heavy cream in a bowl with electric mixer.
If you make big amount of butter, you should use electric mixer. It would be better for your arm : )
I got 240 g butter from 400 ml of heavy cream.
I made salted butter, honey butter and smoked-salted butter.
Salted butter
Honey butter
Smoked-salted butter
I had salted butter on my wholemeal sourdough toast ; )
Home made Butter
400 ml heavy cream
Salt ( optional )
1. In the bowl, whip heavy milk until it separates butter and water.
Just keep whipping, it becomes crumble. Then it separates butter and water.
2. Place kitchen towel on a colander over a bowl, then strain buttermilk off.
I kept the buttermilk, and added into my sourdough.
Use your hand and press out butter milk.
3. Transfer butter into bowl, mix with salt optional.
I think it was 3 or 2 years ago, a bread pastry called '' Angel Chocolate ring'' became popular in Japan. It is a 18 cm ring danish pastry filled with chocolate. It is created by a Japanese pastry chef owned a small bakery in the city. Once it got popular, he opened the shops again and again all over Japan. His shops and Angel ring was famous.
I have tried before, it was soft, rich butter and chunky chocolate danish.
I made it with Brioche dough. It is more elastic crumb than danish pastry. To make chunky texture, I chopped block of chocolate instead using chocolate chips.
The brioche dough fermented over-night in the fridge. It makes easy to handle the buttery dough.
Caution!! It is really yummy. It might be easy to eat whole ring by yourself. But it is high energy, though.
Chocolate Brioche Ring
(18 cm ring loaf)
200 g High grade flour
20 g Sugar
4 g Salt
4 g Instant dry yeast
Egg (whole) 50 g
Egg yolk 20 g
Milk 75 g
100 g unsalted butter (chopped)
100 g Chunky chopped chocolate
Egg wash
1. In a mixing bowl with dough hook, place flour, sugar, salt, yeast, egg and milk. Mix it for 5 to 8 minutes until it becomes smooth and elastic.
Add butter, and knead it for another 10 to 15 minutes until it becomes smooth and more elastic. Check it, the dough can stretch paper thin.
2. Transfer it in the oil coasted bowl with cover. Ferment it at room temperature for 1 hour and in the fridge for over-night (8 - 12 hours).
3. On the floured counter, deflate the dough, and make it a ball. Rest it 20 minutes with cover.
4. Use a rolling pin. Make it 15 cm x 20 cm rectangle. Place chunky chocolate on it. Roll it up. Make it a ring. Transfer it into the oil coated ring tin.
5. Proof it at worm place for 1 hour.
Preheat oven at 200℃.
6. Brush egg wash on it.
Bake it at 190℃ for 20 to 25 minutes until it becomes golden brown.
I made the soft Pretzels. Real German style pretzels are dipped in caustic soda water before baking. But it is dangerous stuff at home. It could be scar and blind, poison.
Alternative, I used baking soda. Boil pretzels in the mixture of baking soda and water before bake. After that, sprinkle rock salt, then bake them without proof.
I have them with butter for my breakfast.
My recipe, it makes large 6 pieces. (85 g each)
Soft pretzel
(make 6 pieces)
300 g Bread flour
10 g Sugar
5 g Salt
1 Tea spoon of Dry instant yeast
180 g water (lukewarm)
20 g Unsalted butter (soften)
750 ml water
2 Table spoon of baking soda
Rock salt
1. In a bread machine or stand mixer bowl, combine flour, sugar, salt and yeast. Add lukewarm water and mix it until it becomes smooth, for 8 minutes.
Add butter, knead it until it becomes smooth and elastic, for 5 minutes.
2. Transfer the dough in a bowl and cover it. Place it at warm place (30℃) for 1 hour until it get double size.
3. Take the dough out on the floured counter. Deflate it briefly, divide it into 85 g each pieces.
Let them rest with cover to avoid to dry for 15 minutes.
Meanwhile, Put 750 ml water in a non-aluminum pot. Add baking soda and combine well. Bring to boil, reduce heat and simmer.
4 Shaping.
Make the dough about 40 cm long like below.
Make it pretzel knot. Attach edge parts tightly. Put some water on the parts if you need.
5. Gently dip 1 pretzel into the simmer mixture water, cook it 15 seconds. Turn it over and cook 15 seconds the other side as well. Place it on the oil sprayed wire rack.
Repeat the other pretzels.
6. Preheat oven at 200℃. Put baking sheet on the baking tray.
Transfer them on the prepared baking tray.
Sprinkle rock salt.
7. Bake at 200 ℃ for 12 - 15 minutes until they become golden brown color.
An-pan is a Japanese sweet roll filled with sweet red beans paste. It is one of familiarized sweet bread in Japan.
It was first made about 140 years ago when Japan was becoming more westernized. That time, they used Sake (rice wine) yeast to proof it, and filled with red beans paste.
I cooked Anko (Japanese ward for Red beans paste) by myself. I could find Azuki (red) beans at the Asian supermarket. It keeps a month in the freezer. It is cooked with the same amount of sugar like jam.
Anko Red beans paste
300 g Azuki (red) beans
300 g Casteｒ Sugar
1/4 tea spoon of sugar
1. Rinse Azuki beans, then take bad beans, it will float on the water surface.
Put them into a sauce pan, and cover with 2 cm of water and cook it with medium heat until boiling.
2. Once it start to boil, turn down to low heat, cook it for 5 minutes.
Strain the boiling water. Put them back into the sauce pan. Cover with 2 cm of water and cook it until boiling again.
3. Repeat #2, then put them back on heat.
4. Cook them until they become soft, able to mash easily with your finger tips.
During cooking, add water if water decrease.
5. Once bean become soft, add sugar and salt. Stir regularly and mush during simmer it.
Simmer it until it becomes thick and hard. Once it get cool down, it become thicker and harder.
Cool it down.
An-pan (Red beans buns)
Dough
280 g Bread Flour
20 g Sugar
1 tea spoon of Salt
1 tea spoon of Instant dried yeast
1/2 Egg
160 g Water
30 g Unsalted butter(melt)
Filling
Red beans paste
Egg wash
1/2 Egg
1 table spoon of Milk
Black sesame (optional)
1. In a bread machine or dough mixer bowl, combine flour, sugar, salt and yeast. Add egg and water, combine well. Knead it for 10 minutes. Add butter and knead it until it becomes elastic and smooth.
2. Put it in a bowl and put cover with plastic wrap. Place it at warm place, proof it until it gets double size for 1 hour.
3. Take the dough out on the floured counter. Deflate it briefly, divide it in to 10 pieces.
Make them rough balls, and rest them with cover for 15 minutes.
Meanwhile, make 11 pieces of 35 g red beans balls.
Put baking sheet on the baking tray.
4. Wrap red beans paste.
This is my kitchen video. How to wrap anpan.
Use a rolling pin, make 7 cm circle. Roll it out around circle edge, make it 12 cm circle (outside thin, inside thick, kind of UFO shape).
Put red beans paste ball on the center of the dough. Wrap it gently. Seal it diagonally and tightly.
Put it upside-down on the baking tray.
5. Proof them at warm place for 40 minutes. Try not to dry them out. Keep them in the moisture.
Mix egg and milk to prepare egg wash.
Preheat the oven at 190℃.
6. Brush Egg wash. Sprinkle black sesame.
Bake them at 190 ℃ for 15 - 20 minutes until it becomes golden brown.
I bought a white sandwich loaf at the supermarket to make lunch for school when I come to NZ, 3 years ago. I bought it for $2. I was surprised it was cheaper and bigger than Japanese one. But it was tasteless. I think it was last time to buy the white sandwich loaf at the supermarket.
Once I settle down to the place, I bake bread by myself. And I sometime buy them from bakery.
Today, I felt like I want eat soft and rich loaf which I ate in Japan.
Pullman loaf is Shoku-pan in Japanese. Japanese loaf is rich and little bit sweet. Do you know Hokkaido milk loaf? That is creamy rich and bit sweet, and Japanese favorites style loaf.
This is important thing to proof enough before bake. The top of the dough has to reach 7/10 pan.
And once take it out from the oven, you need to fling it on the counter, then take it off from the pan immediately after bake. Give the shock to the bread, then it will be easy to take it out.
Shoku-pan (Hokkaido milk loaf)
20x11x10cm Loaf pan
320 g Strong bread flour (high grade flour)
20 g Sugar
4 g Salt
1 Tea spoon of instant dry yeast
220 g Milk
40 g unsalted Butter
1. In a stand mixer bowl, combine flour and sugar, salt, yeast together. Add warm milk (about 30 degreeds). Knead it for 10 minutes until it becomes elastic. Add soften butter and knead it another 5 minuts until butter combine well.
2. Put the dough into the oil sprayed container with cover, leave it warm place (20 - 30 degreeds) for 1 - 1.5 hours until it becomes double size.
3. Pour the dough onto the floured counter and deflate. Devide it into half evenly, and shape it round ball roughly.
4. Let it rest with cover for 15 - 20 minutes.
Meanwhile spray or apply oil to the baking tin.
5. shape it into final shape.
Pat one piece of the dough with your palm. Roll it out with rolling pin, make it 15cm ovall. Dont put too much presser, roll it out gently.
Fold 1/3part of both sides.
Fold 1/3 part of top-side.
Fold it another twice (totally fold it 3 times). Seal it tightly using yiur finger tips.
Put it into the loaf tin. Sealing have to be bottom.
Shape it another dough and set into the tin as well.
6. Let it rise with cover for 40 - 60 minutes until the top of the dough reach to 8/10 .
Reheat the oven for 200 degreeeds.
7. Put the tin lid, and bake it for 30 minutes.
8. Take the bread out from the tin after bake. Cool it down on the wire rack.
This bread was made for my friend's birthday drink.
I got invitation on that day. All the ingredients are left over in the fridge. I checked the fridge, then I found Anchovy and cream cheese. Of cause, I have flour all the time.
At first, I made mixture of cream cheese and anchovy, seasoned with pepper. It was salty enough by anchovy. Apply it on the dough. Sprinkle onion slices.
I didn't proof it before put it in the oven and bake. Because I wanted to make it thin and crispy crust.
It was delicious!! Creamy and salty, but not too fishy. Onion texture is matching with cream cheese. Cut it into slices, and bring them party. That is suitable with wine and beer.
Anchovy and cream cheese and Slices
Dough
200 g Bread flour (high grade flour)
4 g Salt
1 tea spoon of instant dry yeast
1 table spoon of olive oil
120 g Water
Filling
100 g Cream cheese (soften spreadable)
5 fillets or more of Anchovy (chopped finely)
Ground pepper
1 Onion (sliced)
1 table spoon of Olive oil
1. In a bread machine or dough mixer bowl, combine all dough ingredients. Knead it for 10 minutes, until it becomes smooth and elastic.
2. Put the dough in the bowl, and cover with plastic wrap. Place it at the warm place. Proof it 40 minutes until it becomes double size.
3. Meanwhile, make cream cheese filling.
Combine cream cheese and chopped anchovy in a small bowl. Season it with ground pepper.
4 .Take it out on the floured counter. Deflate it briefly. Reshape in to a ball. Rest it with cover for 15 minutes.
Put baking sheet on the tray.
5. Preheat oven at 200℃
Use a rolling pin, make it the Baking tray size square.
Transfer the dough on the tray. Stab with a folk few times.
Apply cream cheese filling all over.
Sprinkle onion slices. And drip olive oil on the onions.
6. Bake it at 200℃ for 15 minutes until crust become brown color.
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