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Top 5 dishes made from bread flour or plain flour
1 . Use it up Yeast Bread Pizza
Use it up Yeast Bread Pizza
My dried yeast powder sachets are 4 months past their Used by Date . My mum left some Baked Beans in a Ramekin had been in the Fridge for about 5 days and I had 3 leftover cooked sausages from my breakfast earlier in the day . At the end of cooking time it is good too grate on Parmesan Cheese , but I did not do so , my homemade Pizza was still delicious too eat - the sausages were tasty too eat . I eventually formed 3 raw yeast doughs' so is possible too make 3 Pizzas
Ingredient
1/2 teaspoon
Table Salt
1 sachet
Dried Yeast Powder or 1 tsp
2 tbsp.
Olive Oil
320 ml
lukewarm water
200 g
Baked Beans
Cooking instructions
* Step 1
I used my Kenwood Dough Hook Attachment too make the raw bread dough within my Electric Mains Kenwood Food Mixer Machine. If you don't have One then you will have too transfer the raw bread dough too a Kitchen side and knead on the floured surface for 10 minutes
* Step 2
So pour boiling water from the Electric Kettle into a measurement cup or jug and then allow the very hot water too become lukewarm and then proceed too add 500g of bread flour too your Kenwood Food Mixing Bowl and then add the half a teaspoon of salt, the sachet of yeast powder and then add the 2 tablespoons of Olive Oil - add the 300ml of lukewarm water and then mix on full power for 40 seconds and then rest for 10 minutes
* Step 3
Mix with the Kenwood Dough Hook Attachment on - yet again - and mix on full power for 40 seconds and then place Clingfilm over the top of the Kenwood Food Mixing Bowl and then allow too rest for One hour in a room of the home with the Electric Fire on
* Step 4
Use Kenwood Dough Hook Attachment too break down the air from the risen raw bread dough - mix on full power for 40 seconds and then rest for One hour in a heated room again. Can divide the raw dough into 3 equal amounts of dough at this point
* Step 5
Preheat oven to Gas Mark 7.
Cut Kitchen Parchment Paper too about the same size as the medium sized Baking Tray and then scrunch up the baking parchment paper and then dampen under the cold water Kitchen Tap. Place on the Baking Tray and then in mid air - use your hands and fists too produce a raw flattened out Pizza dough. Place on the damp baking Parchment Paper which is on the Baking Tray
* Step 6
Add the Shop bought Passata and evenly coat with the back of a spoon and then add slices of cold cooked sausages and then add the Baked Beans - finally add the Shop bought Grated Mozzarella Cheese and then bake in the oven at Gas Mark 7 for 30 minutes. Add the cold Olive Oil over the top and then use your hands too eat the Pizza
Note: if there is a photo you can click to enlarge it
2 . Oven-Baked ‘Chebureki’ Meat Stuffed Pastry
Oven-Baked ‘Chebureki’ Meat Stuffed Pastry
When I heard that ‘Chebureki’, Deep-fried Meat Stuffed Pastry, is a very popular street food in Ukraine, I wanted to taste them. As it is very difficult to visit the country, I decided to make them by myself. ‘Chebureki’ were delicious, and I have shared my easy recipe on Cookpad.
Ingredient
2 cups
Bread Flour OR Plain Flour
1/2 teaspoon
Salt
3/4 cup
Warm Milk OR Warm Water
2 tablespoons
Sunflower Oil *OR Oil of your choice
1 clove
Garlic *grated OR finely chopped
Cooking instructions
* Step 1
Combine Flour and Salt in a bowl. Add Warm Milk (OR Water) and Oil, mix until a dough comes together. Knead, adding extra Flour if required, until smooth and elastic. Wrap the dough in plastic food warp and allow it to rest.
* Step 2
In a mixing bowl, combine Filling Ingredients. If you grate the Onion, add all the liquid as well. The mixture is probably too thick to spread easily. Add some Water and mix well and make the mixture soft. *Note: You may wish to add some whisked Egg instead of Water.
* Step 3
Turn the dough onto lightly floured surface and divide into 8 even portions. Roll one portion into a ball and cover remaining portions with plastic wrap to stop drying out.
* Step 4
Preheat oven to 220℃. Line 2 baking trays with baking paper.
* Step 5
Roll out the ball of dough into a round (OR oblong) about 2mm thin. Thinly spread the Meat mixture over 1/2 of the round, leaving the edges, fold in half, then gently press down to remove air, and seal the edges by pressing down with a fork.
* Step 6
Repeat with remaining Dough and Meat mixture, and make 8 pieces. Place them on the prepared trays, 4 pieces on each, and brush Oil but it is optional.
* Step 7
Bake for 20 minutes OR until nicely browned. Enjoy ‘Chebureki’ hot OR warm.
Note: if there is a photo you can click to enlarge it
3 . Savoury ‘Aonori’ Doughnuts
Savoury ‘Aonori’ Doughnuts
I recently discovered that people in southern Italy make deep-fried dough mixed with seaweed. It looks like Japan’s ‘Isobe-age’ Tempura, that is made with the batter mixed with ‘Aonori’ (Dried Green Laver Flakes). I tried to make Savoury Doughnuts using ‘Aonori’ and it was delicious. I added 1 tablespoon ‘Aonori’ today, and the flavour was subtle and delicate. If you like ‘Aonori’ flavour, you can add more.
Ingredient
2 cups
Bread Flour *OR Plain Flour
2 teaspoons
Dry Yeast
1 teaspoon
Salt
1 teaspoon
Sugar
1-2 tablespoons
‘Aonori’ (Dried Green Laver Flakes)
2 tablespoons
Oil of your choice *I used Sunflower Oil
Cooking instructions
* Step 1
Place Flour, Dry Yeast, Salt, Sugar and ‘Aonori’ in a large bowl, and mix to blend evenly. *Note: Today I added 1 tablespoon ‘Aonnori’ and the flavour was subtle and delicate. If you like ‘Aonori’ flavour, you can add more.
* Step 2
Whisk Egg in a measuring cup, and add Warm Water up to 200ml marking. Add Egg & Water mixture and Oil to the Flour mixture in the bowl, mix to combine, then knead, adding extra Flour as required, until smooth and not sticky.
* Step 3
Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size. Take out the dough onto a floured surface, roll the dough into small bite-size (about 3cm) balls, place the balls on a plate OR tray, and set aside in a warm place while you are preparing Oil.
* Step 4
Heat deep Oil to 150-160°C and fry the balls of dough, in batches, until puffed and light golden. Transfer to paper towel OR a wire rack. Enjoy hot OR warm.
Note: if there is a photo you can click to enlarge it
4 . ‘Chebureki’ Deep-fried Meat Stuffed Pastry
‘Chebureki’ Deep-fried Meat Stuffed Pastry
I heard Ukrainian people’s favourite street food is ‘Chebureki’, Deep-fried Meat Stuffed Pastry. They say any minced Meat can be used. As I heard that Pork is very popular in Ukraine, I decided to use Pork Mince today, though I though Lamb Mince would be really yummy. Anyway, I tried to make everything simple. I couldn’t find a Ukrainian recipe for the dough, so I just made it up.
Ingredient
2 cups
Bread Flour OR Plain Flour
1/2 teaspoon
Salt
3/4 cup
Warm Milk OR Warm Water
2 tablespoons
Sunflower Oil OR Oil of your choice
1 clove
Garlic *grated OR finely chopped
Cooking instructions
* Step 1
Combine Flour and Salt in a bowl. Add Warm Milk (OR Water) and Oil, mix until a dough comes together. Knead, adding extra Flour if required, until smooth and elastic. Wrap the dough in plastic food warp and allow it to rest.
* Step 2
In a mixing bowl, combine Filling Ingredients. If you grate the Onion, add all the liquid as well. The mixture is probably too thick to spread easily. Add some Water and mix well and make the mixture soft. *Note: You may wish to add some whisked Egg instead of Water.
* Step 3
Turn the dough onto lightly floured surface and divide into 8 even portions. Roll one portion into a ball and cover remaining portions with plastic wrap to stop drying out.
* Step 4
Roll out the ball of dough into a round about 2mm thin. Thinly spread the Meat mixture over 1/2 of the round, leaving the edges, fold in half, then gently press down to remove air, and seal the edges by pressing down with a fork.
* Step 5
Repeat with remaining Dough and Meat mixture.
* Step 6
Deep-fry ‘Chebureki’ one or two at a time in medium hot Oil until both sides are nicely browned. Transfer to a wire rack OR paper towel. *Note: If Oil is too hot, ‘Chebureki’ get browned too quickly before Meat mixture is cooked.
* Step 7
Enjoy ‘Chebureki’ hot OR warm.
Note: if there is a photo you can click to enlarge it
5 . Chinese steamed vegetable buns
Chinese steamed vegetable buns
I had left over cabbage to use. I didn't want to waste it so thought best way to use them is to make some steamed buns.
Ingredient
5 tablespoons
vegetable oil, divided
1 tablespoon
sesame oil
2 teaspoons
light soy sauce
1 teaspoon
ground white pepper
1 teaspoon
oyster sauce (optional)
1/4 teaspoon
salt
3/4 cup
lukewarm water
1 teaspoon
dry active yeast
1 teaspoon
white sugar (caster or granulated)
260 g (2 cups)
bread flour or plain flour
Cooking instructions
* Step 1
Soak the dried shiitake mushrooms in warm water for 15 minutes to let the mushrooms rehydrate. Then slice in half.
* Step 2
In a wok or large pan, add 3 tablespoons vegetable oil over medium heat and add the mushrooms. Cook for 5 minutes until soft.
* Step 3
Remove and transfer into a food processor. In the same pan or wok add the remaining oil on medium heat. Add the cabbage and cook until soft. Then transfer into the food processor with the mushrooms.
* Step 4
Add spring onions on top. Pulse ingredients a few times to finely chop the cabbage and mushroom. Tip: do not overmix the mixture should not turn into a puree. Then transfer the vegetables to a large mixing bowl.
* Step 5
Now it's time to season the mix. Add sesame oil, light soy sauce and white pepper and oyster sauce (optionl) and mix together. Taste and adjust seasoning to preference (add more soya sauce, pepper etc). Cover the bowl with cling film and place in the fridge for 30 minutes to 1 hour.
* Step 6
To make the dough in a measuring jug, whisk together warm water, yeast and sugar. Stir and leave for 5-10 minutes for the yeast to activate.
* Step 7
In a large mixing bowl add flour and salt. Stir to incorporate salt and then pour in the yeast mixture. Either use a fork to stir or electric whisk with dough hook attachment until mixture forms into a dough.
* Step 8
Knead the dough with your hands (or mixer) until the dough becomes very smooth and soft, roughly 15 minutes. Tip: if the dough is too sticky, add a teaspoon of flour at a time and knead. If the dough is too dry, add a few drops of water.
* Step 9
Transfer dough onto a silicone mat or clean surface. Share and form the dough into a ball, lightly grease the bowl and place it back. Cover the bowl with a cling film. Let the dough sit in a warm place between for 1 to 2 hours to prove and doubles in size.
* Step 10
Once the time is up and the dough has risen, flatten and knead the dough to get rid of any air bubbles. Do this for a few minutes. Divide the dough into 10 equal pieces.
* Step 11
To assemble the buns prepare and set aside 10 pieces of parchment paper, cut into 3x3-inch squares.
* Step 12
Shape each piece into a ball. Lightly flour the silicone mat or working surface. Take grab ball (covering the remaining dough) and shape into a round 4 inch circle adding more flour if needed. Tip: the centre should be slightly thicker than the edges where it holds the filling.
* Step 13
Take the filling out of the fridge. Add roughly 2 tablespoons of filling into the middle of the rolled out dough. Bring the edges of the dough up, enclosing the filling, and pleat the edges together into a little bag to seal the mixture inside.
* Step 14
Place bun on a single 3x3-inch sheet of parchment paper on a banking tray or straight into the steamer basket. Repeat until all the dough and mixture has been used up. Tip: if not steaming buns straight away, place on a baking tray, let it sit for 20 minutes and place in freezer. Once frozen transfer the buns into zip lock bags for easier storage.
* Step 15
Place buns in a steamer basket and let them sit for another 20 minutes to prove and grow in size. Do not overcrowd the buns leave some room as they will expand during steaming.
* Step 16
In wok add water on high heat. Once the water is boiling transfer steamer basket over and cover with lids. Steam the buns for 15-20 minutes. Once steamed turn off the heat and leave the buns, still covered, for another 5 minutes. Tip: do not uncover or remove the lid as this causes the buns to shrink. Repeat with the remaining buns if eating. Serve immediately while pipping hot, on its own or with soy sauce and/or hot chili oil.
Note: if there is a photo you can click to enlarge it
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