Tag Archives: yeast

Homemade Hamburger Buns

ETA (07/28/2017): An earlier post of the hamburger bun recipe was found at “She Makes and Bakes”.

You can never have enough hamburger bun recipes … or maybe that’s just me. ūüôā

I saw a picture of these big, fluffy beauties posted on a FB Bread Baking group recently and the next day I made a batch.

The obligatory “crumb” shot

Unfortunately, I can’t let you taste them. Buttery and just a bit sweet even though only a modest amount of butter and sugar are used.

There’s nothing really NEW about the recipe. It’s the technique that makes them stand out. After the dough is bulk proofed and shaped into balls (about 105-110 gm each) they’re allowed to rest for 10 minutes. Then, a rolling pin is gently run over the top of each rounding sphere to flatten it a bit.

They’re transferred to a prepared baking sheet and covered, with an oiled sheet of food wrap or with a dry towel, in my case. Let them continue proof for 40 minutes.

It was warm in my kitchen (78 deg F) so after only 30 minutes, I uncovered the buns and brushed them with an egg wash and sprinkled some sesame seeds over the top. The buns went into a moderate (360 deg F) oven though the recipe I found on line at “Your Homebased Mom” uses a hot (400 deg F) oven. It doesn’t matter, you just bake them for a shorter time, if using the hotter oven.

Steamed Chinese BBQ’d Pork Buns

I first tasted these steamed buns in a Chinese restaurant more than 20 years ago and was determined to make them … ONE DAY.

That day has finally come.

I started out wanting to try the Mantou (Chinese steamed bun) recipe on the “Sprinkles and Sprouts” blog, but then I decided that if I was going to make the steamed dough, I might as well go all the way and make the steamed bbq’d pork buns. Yesterday, I made a batch of Chinese bbq’d pork (char siu), FINALLY cleaned and prepped my brand new bamboo steamer and tested the steamer set-up. And, this morning, after two cups of coffee and a green scallion pancake with sourdough starter to fortify me and put me in the mood for cooking Chinese food, I made these beauties.

Be sure to remove and cut open one of the buns to make sure your particular steaming temp/time has cooked them through

I’d probably make two changes if/when I make these again. First, I’d add a bit more sugar to the dough (25 g / 2 tbsp, increase to 37.5 g/ 3 tbsp) as the ones I’m familiar with have a sweeter taste. And, second, I’d make them a bit smaller (70-75 g, reduce to 50 g) cause they crowded my steamer when done. I don’t know if that’s why they also took longer to steam than expected. The finished buns were about 9 cm/ 3 1/2 inches in diameter.

Cha-Shu Pork/Char Siu Pork/Chinese BBQ’d Pork

2 lbs boneless center cut pork loin (Boston Butt preferred)**
2 tbsp hoisin sauce
2 tbsp shoyu (soy sauce)
1 1/2 tbsp mirin (rice wine)
2 1/2 tbsp sugar
1 tsp 5-spice powder
1 tsp salt
1 tbsp ketchup
1 tsp finely minced garlic (or 1/4 tsp garlic powder)
1/4 tsp dried onion powder (new)
1/2 tsp dried ginger

** I only had about 0.7 lb (320 gm) of pork loin but I used the full recipe of marinade.

Remove most of the fat and gristle from the pork loin and discard. Cut meat with grain into strips about 1 1/2-2 inches wide and 1 inch thick. Combine hoisin sauce, shoyu, mirin, sugar, salt, ketchup, 5-spice powder, ginger, garlic and onion powder in a bowl. Add meat. Coat well. Marinate at least 4 hours, or overnight.

If intending to baste with the marinade you used for the raw pork, pour it into a small saucepan and bring to a boil, cooking 2-3 minutes at a full rolling boil.

Barbecue until just barely done as carry-over cooking time will continue the process or broil in the oven.

Broiler Method:

Turn on the broiler.

Raise the oven rack to the middle of the oven (3 shelves) or to the 2nd level from the top if you have a 4 shelf oven.

Arrange the pork on a rack on a cookie sheet. If you want to reduce the mess, line the cookie sheet with foil (and also put foil on the rack, using a knife to cut through the foil where the openings in the rack are so the juices and marinade can drip through onto the pan). Pour about 1 cup of water into the cookie sheet or broiler pan. It’s not guaranteed to be entirely mess free, but it should reduce the mess significantly.

Prop the door of the oven open with a wooden spoon. Broil for 10-15 minutes per side or until the meat is barely cooked through and the outside edges have charred a bit.

For the filling:

Pour the marinade from the bbq’d pork into a saucepan, bring to the boil and then simmer for 5 minutes. Remove some to a separate bowl and use it to baste the pork on each side.

Combine the rest of the cooked marinade with the cooled diced pork, a couple of tablespoons of water, 2 tsp oyster sauce, 1 tsp hoisin sauce, a pinch of white pepper and 2 sliced green onions and cook at medium-low for a couple of minutes. Then cool.

 

Mantou/Bao Dough and Finished Buns

Brioche Hamburger Buns, Hoagies and a BBQ

I’ve barbecued for at least three weekends in the last month because, miracle of miracles, it’s NOT raining.

And I like the taste of bbq’d meats.

No other explanation needed.

I was going to throw sirloin steaks, burgers and a chicken breast on the grill but switched out the last two pork chops in my freezer for the steaks, so I wouldn’t have two beef items. In anticipation of the burgers, I decided to make my own hamburger buns. My recipe makes enough dough for sixteen buns but I made hoagies with half, so I ended up with eight buns and four hoagies. Brioche breads freeze and thaw wonderfully, so that’s why I decided on an enriched rather than a lean bread recipe. It tastes good too.

Hamburgers … naked and dressed – I don’t like raw onions on my burgers but onion rings. Oh mama!!

The rest of the barbecue – Now I just have to figure out what to serve for sides in the week ahead … although I’m thinking of sticking that chicken into one of the hoagies.


Easter Sunday (and Easter Monday) Dining

Sorry for the delay in posting … no real reason.

I hope everyone had a wonderful Easter weekend with friends and family. Four days off seems like a lot but, amazingly, it’s Monday already and they flew by. It was a mild weekend so I went outside and bbq’d a tray of lamb shoulder chops, a package of asparagus and a package of jumbo hot dogs for my Easter dinner. It was all delicious.

Supper – Chickpea soup with a crispy kale garnish and the lamb chops, kale salad, sweet potatoes and grilled asparagus.

Instead of buns or rolls, I used part of the dough from the traditional Romanian Easter bread, pasca, which I posted already, to make a pull-apart braided cross.

And here’s the star of the meal. The cheese filling is an accent not the main feature.

I cut some of the flowers from the front ‘garden’ for my Easter table and though the daffodils are all faded (they were gorgeous last weekend) the narcissus are beautiful, as always. My dad’s plantings are doing him proud yet again.

And speaking of plants, I planted a small egg tray (2 seeds in each of 6 cups) of lavender seeds a couple of weeks ago but there’s no sign of any seedlings yet. I’m not quite sure why I decided to plan them, but I have had this package of seeds for a while so I thought I’d give it another try in the face of previous fails.¬† UPDATE (04/22) : only 1 seedling germinated. It was never a very successful package of seeds so I suspect there was something wrong from the source.

I’m debating on what else I should plant this year from my collection of seed packets. Mostly herbs since that’s mostly what I have. Basil (Italian and Thai), some shiso since none of the four or so lovely plants I had in the house over-wintered successfully indoors, from the fall planting. One leaf after another dropped off until all I was left with was a bare stalk with faded blossoms on it. I suppose I could have gathered the seeds but I didn’t plan ahead. As to the mitsuba, I have one very leafy plant sitting on the window sill in the entry way. I pinched off the older faded leaves as a new furl appeared in the center and now I have huge leaves on it. The pot isn’t very large or deep but I’m wary of transplanting in case the shock causes them all to drop off.

It seems like the sage plant I bought from the city market has overwintered successfully outside without any type of covering but the rosemary … I’m pretty sure it’s dead. Thyme, oregano and mint plants were also in the pots but it’s too soon to tell if they’re going to come back.

Pasca cu aluat de cozonac (Romanian Easter Bread)

There are several kinds of Easter bread or preparations called variously, pasca or pascha or paska. One is even a molded type of cheese. But this version, made with the same sweet yeast dough as cozonac, has a sweetened cheesecake filling. The cheese used is a dry curd cheese, though ricotta, drained cottage cheese or even cream cheese has been used in recipes I’ve seen on line. I had a bit of cottage cheese in the fridge but not enough for the recipe I wanted to try so I made a batch of paneer (cheese made from acid curdled milk) which I drained well and used instead.

I wanted a higher cheese to bread ratio so I only used 1 1/2 pounds of dough (instead of the full two pounds the dough recipe makes) for the pasca.

Paneer – freshly made curd and after being drained and pressed

 

The sponge for the dough was allowed to proof for 30 minutes and was then combined with the rest of the ingredients

Dough shaped into base and braided border – next time I have to press down the center area where the cheese is spooned in.

 

I made a braided bread cross with the remaining dough.

 

In Romania and other countries where the pasca is made, it has deeper religious meaning, but it’s also a very tasty bread enjoyed at this time of the year.

Honey Whole Wheat – Trio of Experiments

An early pair of experiments in which I transformed a yeast mini loaf recipe into one with JUST sourdough was a success so I repeated it here, in reverse, starting with yeast and sourdough (SD) starter and gradually reducing the amount of yeast used. I baked the bread in an actual loaf pan … something I rarely do … just because I’m bored and this will at least make me feel like I did SOMETHING productive. The bread was pretty good too, though next time, I’m only going to use whole wheat in the starter, as I’m not very fond of the taste in the finished loaf.

Nice bubbly starter fed with all purpose and whole wheat results in a ‘poofy’ dough after bulk proofing. Don’t you just love the technical jargon of bread baking?

Experiment 1 – 2 tsp of dry yeast and <1 cup of SD starter, mostly all purpose (AP) flour but with some whole wheat (WW), 2 lbs of dough all baked in one 9×5″ loaf pan, at 375 deg F.

I learned not to trust internet sources too much as 2 lbs of dough were obviously too much for the 9 by 5 inch bread pan and I ended up with a mushroom topped shape. Over proofing probably didn’t help. Oh, and the cracks in the crust? I dropped the pan as I was transferring it to the cooling rack. (sigh)

Experiment 2 – 1 tsp of dry yeast and <1 cup of SD starter, as above, 1 1/2 lbs of dough baked in loaf pan and the other 1/2 lbs of dough were baked in a smaller disposable aluminum foil pan. The resulting mini loaf was quickly sliced and devoured … for quality assurance, you understand.

Using only 1 1/2 lbs of dough in my pan gave me a much nicer final loaf shape after baking. I proofed the loaf a bit longer as I had reduced the yeast to 1 tsp, rather than 2 tsp, while still keeping the same amount of starter.

Experiment 3NO YEAST, only <1 cup SD starter, as above, 1 1/2 lb of dough baked in loaf pan, rest of the dough (>1/2 lbs) shaped into crescent rolls. I used 1 cup of  WW flour to ~ 2 1/4 cups of AP flour in this final trial.

Shaping the crescent rolls – > 1/2 lbs dough rolled out into an 8 x 14 inch rectangle. Triangles had a base of 7 inches resulting in 3 perfect triangles and a 4th triangle pieced together out of the two end halves.

PS: Gave away the loaves from Experiment 2 and 3, as well as the 3 crescent rolls, so I only have the brioche buns I made a while back and some of the bread from Experiment 1 left in the freezer.

I may write up the recipe of a basic version of this loaf but it’s pretty repetitive of previous ones I’ve posted.

French Baguettes 2 Ways

ETA: The 2nd version, with sourdough, would be considered the ‘best’ of the bunch. I like the first version.

I’ve made ‘baguettes’ before using regular bread dough, and even sourdough, but the attempts didn’t really conform to the traditional recipe (no sugar, just yeast or starter, flour, water and salt) and shaping of the real thing. I wanted to join a recent sourdough French baguette event on a FB group I belong to but didn’t have any active starter as it’s been either frozen or dried.

An attempt to thaw and build up some of my first sourdough starter from the freezer was a failure as I rushed things and overfed the small amount of live yeast in the frozen starter. I ended up adding some of the failed starter to a regular yeast bread recipe because I didn’t want to waste the flour. I even made a “lame” with a razor blade (package of 5 for $4) and a bamboo skewer so I could I could do proper slashes. I rehydrated some dried starter for the second try.

Lame

Comparison between the two baguette trials … the baguette on the left of the picture (yeast one) was pulled from the freezer so it looks a bit shriveled.

French baguette Trial #1 – yeast (plus failed starter from the freezer so as not to waste the flour). I used Kat’s French bread recipe from FB as a base but omitted the Vital wheat gluten.

 

The slashes opened up during baking but the placement was a bit off.

French baguette Trail #2 – sourdough using the recipe here and referring to the YouTube video for shaping

Crumb of the yeast (left) and the sourdough (right) baguettes

  

Pork Crackling Yeast “Biscuits” Redux

It’s been almost a year since I last made these pork crackling biscuits and I’ve been wanting to make some for the last month or so. They’re not particularly pretty¬† (I still took a lot of pictures to make up for the bad ones posted before) but they’re fluffy and tender from the pork fat in the cracklings. Some recipes grind half the cracklings to a paste and leave the other half more granular, but I kept them all granular. Duck fat was used to help create the layers.

Chunks of ground pork cracklings give texture and flavour to the biscuits

Two Different Finishes to the Biscuits¬† – The cuts on top should have been only 1/4 inch apart but I got lazy. The top layer slid off so it wasn’t as photogenic as the ones I made a number of years ago.

Pork Cracklings – cut into chunks and then ground

Layering the Dough

Duck Fat Brioche, Oreo Fudge and Chicken Livers

Work is slow in January, after the return from the Christmas break, and as teachers gear up for the last few weeks before the end of the fall semester. So, when I was at home on the first day back, I decided to make another batch of the duck fat brioche dough that I’ve posted already. In the meantime, I’ve eaten several of the rolls I made and assembled sandwiches from the rest, which are all wrapped up and in the freezer. So, I need bread.

I decided to post the brioche recipe to make it more convenient for anyone who wants to give it a try and doesn’t want to have to deal with eliminating the sourdough starter from the recipe.

You can shape the dough in various ways, as seen in the previous post. I made 9 inch long hoagies and rolls using a couple of different braiding techniques, this time.

One strand braids, Easter wreaths and a mini hoagie

Duck Fat Brioche Dough – makes ~ 1 kg/2.2 lb dough, enough for about 16 buns or rolls

1 cup warm milk (or 1 cup water and 1 tbsp milk powder)
1 tbsp dry active yeast
1 tbsp sugar
1 1/2 tsp salt
4 1/4-4 1/2 all purpose flour (or a combination of all purpose, bread and semolina flour), divided
1/4 cup melted duck fat (or bacon fat or butter, if you can’t get the duck fat )
2 large eggs, room temperature
1 large egg and 1 tbsp water, for egg wash

Dissolve the sugar in the warm milk, then stir in the yeast. Let sit and proof until foamy, about 10-15 min depending on temperature in the room.

In a large bowl, add 2 cups of flour and the salt and mix through. Make a well in the middle and add your eggs, melted fat and yeast mixture. Beat well with a large wooden or metal spoon until you get a sticky batter. Gradually stir in the remaining flour, 1/3-1/2 cup at a time until you can no longer stir it and a ball starts forming around the spoon. Turn the batter onto a lightly floured working surface and gradually knead in more flour until you get a soft but not sticky dough. It will take you about 7-10 minutes. You can take a break after 5 minutes. Cover the dough with the bowl that you made your bread in and after a few minutes continue kneading.

Oil a large bowl, place your ball of dough into the bowl and turn it around a bit so the ball gets lightly coated with oil as well. Cover the bowl with a large sheet of plastic food wrap and a clean towel and place in a warm place until the dough has doubled in size, 1 – 1 1/2 hr depending on the temperature in the room.

Turn the risen dough out onto a lightly floured surface and cut into 2 portions. Divide each half into 8 portions and shape as desired.

Cover with an oiled sheet of plastic food wrap (oil the one you used previously) and a clean towel and let rise in a warm place until doubled in size, 45 min to 1 hr.

Preheat the oven to 425 deg F. (For the buns or rolls, you can preheat the oven to 375-400 deg F.)

Brush the buns or rolls with egg wash and bake until the top is golden brown and the bottom is firm, about 18-22 minutes. If you think you need to bake a bit longer, cover the tops with a sheet of aluminum foil and continue baking for several more minutes.

Hoagie buns – you can make about 8 6-8 inch long buns (113.5 g/ 1/4 lb each). When baked, you’ll end up with a 9 inch long hoagie or submarine bun. For 12 inch hoagies, you might want to use double the amount of dough (227 g/ 1/2 lb)

For the Oreo cookie fudge switch-up, I used the basic vanilla fudge recipe, added a couple of ounces of finely shaved white chocolate and 6 crumbled Oreo cookies.

I know not everyone likes chicken livers but I do. So I bought 2 pounds, cleaned them up and then fried them in a couple of tablespoons of canola oil with a finely chopped onion, a splash of French brandy and a bit of paprika for colour. Delicious over mashed potatoes or the creamy polenta below.

Brioche Dough … Kaiser Rolls and Hamburger Buns

A brioche dough is a type of enriched dough. Milk, butter and eggs give you a lovely tender crumb and, whether you shape it into a bread loaf or any of the many shapes of buns and rolls, you’ll be happy with the result.

Crumb of the rolls

I used a basic brioche recipe as I have in the past for my hybrid hamburger buns, sans sourdough starter. (Replace the starter with ~ 2/3 flour and 1/3 liquid.) I DID make one other important change. Instead of using butter, I used leftover duck fat, for an even richer flavour.

Half of my dough (~2 lbs total) ended up as kaiser rolls and the other half was portioned slightly larger into buns.