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Credits
Triple Berry Cinnamon Swirl Bread makes 1 loaf
For the Dough: 2 1/4 teaspoons active dry yeast 1 tablespoon granulated sugar 3/4 cup whole milk, warmed to a warm lukewarm 1 large egg yolk 2 tablespoons unsalted butter, melted 2 1/4 cups King Arthur All-Purpose Flour 1/2 teaspoon salt a bit of olive oil for greasing the bowl For the Filling: 1/4 cup unsalted butter, at room temperature 1/4 cup granulated sugar 3 teaspoons ground cinnamon 2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries) 1 large egg, beaten for egg wash In a medium bowl stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky. Shape dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside. Preheat the oven to 375degrees F. Grease a 10-inch cast iron skillet. Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18×12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together. Using two swift hands, transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.
For the Dough: 2 1/4 teaspoons active dry yeast 1 tablespoon granulated sugar 3/4 cup whole milk, warmed to a warm lukewarm 1 large egg yolk 2 tablespoons unsalted butter, melted 2 1/4 cups King Arthur All-Purpose Flour 1/2 teaspoon salt a bit of olive oil for greasing the bowl For the Filling: 1/4 cup unsalted butter, at room temperature 1/4 cup granulated sugar 3 teaspoons ground cinnamon 2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries) 1 large egg, beaten for egg wash In a medium bowl stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky. Shape dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside. Preheat the oven to 375degrees F. Grease a 10-inch cast iron skillet. Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18×12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together. Using two swift hands, transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.
Saturday, July 12, 2014 | 5:52 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
Labels: Malaysian, Recipe, Savoury
Sunday, May 19, 2013 | 5:03 PM