Home
Ingredient
Top 5 dishes made from Dry Yeast *1 teaspoon takes longer time to proof
1 . ‘An’ Doughnuts (Sweet Azuki Paste Stuffed Doughnuts)
‘An’ Doughnuts (Sweet Azuki Paste Stuffed Doughnuts)
Sweet Azuki Paste Stuffed Bread Rolls are very popular in Japan, and I believe they are a kind of soul food for many Japanese. ‘An Pan’, a baked version is iconic, but this fried version is very special to me. I sometimes crave it. Using my Basic Sweet Bread Dough, it’s not too hard.
Ingredient
1-2 teaspoons
Dry Yeast *1 teaspoon takes longer time to proof
2 tablespoons
Caster Sugar
1/2 teaspoon
Salt
1/2 cup
Warm Milk
20 g
Butter *melted
2-3 tablespoons
Caster Sugar for coating
Cooking instructions
* Step 1
Combine Bread Flour, Dry Yeast, Sugar and Salt in a large bowl. Make a well in the centre and pour in Warm Milk, Egg and Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic.
* Step 2
Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
* Step 3
Roll Tsubu-an into 8 balls. About 2 tablespoonfuls (30g) for each.
* Step 4
Divide the dough into 8 portions. Flatten each portion of dough to about 10cm round. Place one ball of Tsubu-an in centre, draw the edges up to form a bun, and pinch the edges very well. Make 8 buns and place each bun on a lightly floured surface with sealed side down. Set aside for 30 to 60 minutes to rise.
* Step 5
*Note: This second proofing is important. If buns are not well risen, they expand while being fried and they might crack.
* Step 6
Heat Oil about depth of 5cm in a large saucepan and heat to 150 to 160°C, which is relatively low temperature. Slowly deep-fry doughnuts until puffed and nicely browned all over. It takes about 5 minutes.
* Step 7
Transfer the fried doughnuts to a wire rack or paper towel. When slightly cooled, coat the doughnuts with Caster Sugar.
Note: if there is a photo you can click to enlarge it
2 . Frying Pan Plain Flour Bread
Frying Pan Plain Flour Bread
I assume you have all-purpose Plain Flour in your kitchen. I recommend to stock Dry Yeast as well. Then you can make bread like this one any time. And you don’t need the oven. These bread are supposed to be cooked in a frying pan.
Ingredient
1-2 teaspoons
Dry Yeast *1 teaspoon takes longer time to proof
1/2 teaspoon
Salt
2 teaspoons
Sugar
2 tablespoons
Vegetable Oil, Olive Oil OR melted Butter
3/4 cup
Warm Water OR Warm Milk
Cooking instructions
* Step 1
Combine Flour, Dry Yeast, Salt and Sugar in a large bowl. Make a well in the centre and pour in the warm Water (OR warm Milk) and Oil. Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra flour if required, until smooth and elastic.
* Step 2
Cover with a plate or plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
* Step 3
Divide the dough into 4 portions, roll each portion into a 1-2cm thick round. Place on a tray lined with baking paper, cover with a tea towel or plastic wrap, set aside in a warm place for 30 to 60 minutes.
* Step 4
Heat a large nonstick frying pan or thick-base skillet over medium heat, then lower the heat to very low. Carefully place the round dough, the number of the dough depends on the size of the pan, cover with a lid, and cook for 4 minutes. Turn over, cover with the lid, and cook for 4 minutes.
* Step 5
Transfer to a wire rack. Repeat with the remaining dough.
Note: if there is a photo you can click to enlarge it
3 . Extra Soft Milk Bread
Extra Soft Milk Bread
I grew up on this type of soft and fluffy white bread in Japan. These days I much prefer heavy crusty bread, but I sometimes miss Japanese soft milk bread. I am now writing down how I make this buttery ‘Extra Soft Milk Bread’. You might be interested in making it.
Ingredient
2 tablespoons
Bread Four *1 tablespoon is 15ml
1/4 cup
Water
1/4 cup
Milk
2 tablespoons
Sugar
1 teaspoon
Salt
1-2 teaspoons
Dry Yeast *1 teaspoon takes longer time to proof
1/2 cup
Milk *slightly warmed
Cooking instructions
* Step 1
Make Roux first. Place Bread Flour, Water and Milk in a small frying pan or saucepan, and mix well. Heat over medium low heat and stir constantly until thick. Set aside.
* Step 2
In a large mixing bowl, combine Bread Flour, Sugar, Salt and Dry Yeast. Make a well in centre, add Milk, Egg (not all of it) and the Roux that you made, and mix well. Knead until form a soft dough, adding extra Flour as required.
* Step 3
Wrap softened Butter with the dough, and knead for 5 minutes or until Butter is well combined and the dough is smooth and elastic.
* Step 4
Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
* Step 5
Divide the dough in half. Roll out each portion into an oblong and fold in three. Repeat the process, then place the dough in a lightly buttered loaf tin, and set aside in a warm place for 45 minutes to 1 hour. Preheat oven to 180℃.
* Step 6
Mix the saved Egg with a little bit of Water, and gently brush it over the top of the dough. Bake for about 30 minutes or until nicely browned. When the top gets too dark, cover with a sheet of foil.
* Step 7
Remove from loaf tin to wire rack and cool.
Note: if there is a photo you can click to enlarge it
4 . Chocolate Custard Corone (Korone)
Chocolate Custard Corone (Korone)
‘Corone’ OR ‘Korone’ (コロネ) is cornet-shaped sweet buns, most commonly filled with custard or chocolate custard. It originated in Japan. It is very similar to Cream Horns, but ‘Corone’ is sweet bread. Using my ‘Basic Sweet Bread Dough’, it’s not hard to make at home.
Ingredient
1/2 cup
Warm Milk
1-2 teaspoons
Dry Yeast *1 teaspoon takes longer time to proof
1/4 cup
Caster Sugar
1/2 teaspoon
Salt
20-30 g
Butter *softened
1
Egg Yolk
2 tablespoons
Sugar
1 tablespoon
Plain Flour
1/4 teaspoon
Vanilla Extract
1/2 cup
Milk *warmed
Cooking instructions
* Step 1
Place Warm Milk and Dry Yeast in a bowl, mix gently and set aside.
* Step 2
Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the yeast mixture and Egg. Mix well to combine, then add Butter. Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic.
* Step 3
Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
* Step 4
Meanwhile, make Chocolate Custard. Place Egg Yolk and Sugar in a saucepan and combine well. Add Flour and mix well, then add warmed Milk and Vanilla, and mix well.
* Step 5
Cook over a medium to low heat, stirring constantly until custard comes to the boil, add Dark Chocolate, and mix well until Chocolate is melted and custard thickens.
* Step 6
Allow to cool. When cooled, place in a piping bag and set aside in the fridge.
* Step 7
On a lightly floured surface, divide the dough into 8 even portions. Roll out each portion into a long stick. Longer is better, but it would be tricky. Wrap each string around a horn, slightly stretching as you wrap.
* Step 8
Place on baking paper on a baking tray. Set aside for 30 minutes to rise. Preheat oven to 180°C. *Note: I made two horns using copy paper and baking paper. Use staples to secure the end.
* Step 9
Bake for 15 minutes or until nicely browned. Allow to cool on a wire rack. When cooled, fill with Chocolate Custard.
Note: if there is a photo you can click to enlarge it
5 . Chicken Rolls
Chicken Rolls
You might know what inspired me to make this Chicken stuffed Bread Rolls. I am not a member of THAT supermarket and I don’t do shopping there. But I heard about the supermarket's food called ‘Chicken Bake’ and it sounded very yummy, so I tried to make it. My version tastes great!
Ingredient
1/2 cup
Warm Water OR Warm Milk
1-2 teaspoons
Dry Yeast *1 teaspoon takes longer time to proof
1 tablespoon
Caster Sugar
1/2 teaspoon
Salt
1 tablespoon
Vegetable Oil
1 teaspoon
Oil
1-2 slices (50 g)
Bacon *cut into small pieces
Cooking instructions
* Step 1
Mix Warm Water (OR Warm Milk) and Yeast and stir, then set aside for 5 minutes.
* Step 2
Combine Bread Flour, Sugar and Salt in a large bowl. Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for brushing) and Oil. Mix well to form a soft dough.
* Step 3
Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
* Step 4
To make Chicken Filling, heat a small amount of Oil in a frying pan over medium heat, cook Bacon, Onion and Celery. When Onion is transparent, add Chicken. When Chicken is cooked, season with Salt and Pepper.
* Step 5
Divide the dough in half. On a lightly floured surface, roll out each portion into 5-6mm thin rectangle. Spread Mayonnaise OR Caesar Salad Dressing and 1/2 Chicken Filling, sprinkle with some Grated Tasty Cheese.
* Step 6
Fold in the sides to that melted Cheese won’t come out, and roll up.
* Step 7
Place the rolls on a baking tray, sealed side down. Set aside in a warm place for 45 minutes to 1 hour.
* Step 8
Preheat oven to 180℃. Gently brush with saved Egg. You may wish to coat with Grated Tasty Cheese. *Note: I coated one roll with Egg and the other with Egg and Cheese.
* Step 9
Bake for 20 minutes or until nicely browned and cooked through. *Note: If the top gets too dark, cover with a sheet of foil.
* Step 10
*Note: The photo below is the same rolls but coated with grated Parmesan.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic