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Ingredient
Top 5 dishes made from white sugar (caster or granulated)
1 . Matcha hot cross buns with with adzuki filling (sweet red bean paste)
Matcha hot cross buns with with adzuki filling (sweet red bean paste)
As it is Easter weekend I wanted to make some hot cross buns. I've always been a fan of them but not so much the raisins. I love it lightly toasted with butter.
Ingredient
1 teaspoon
active dry yeast
1 teaspoon
white sugar (caster or granulated)
1 1/2
large egg, divided
1/2 cup
milk, lukewarm (remaining milk)
1 teaspoon
cinnamon powder
1 tablespoon
matcha powder (ceremonial grade), sifted
2 tablespoons
vegetable oil
Cooking instructions
* Step 1
In a measuring jug, add half of lukewarm warm milk, yeast and sugar. Mix together and let sit for 5-10 minutes. Tip: yeast will start foaming and bubbling.
* Step 2
In a large mixing bowl or stand mixer, 1/2 a cup of flour and salt and stir. Then add the yeast mixture, eggs, sugar, remaining milk, salt, melted butter, cinnamon and matcha powder and vegetable oil. Mix thoroughly until all of the ingredients are well incorporated.
* Step 3
Add another 1/2 a cup of flour at a time into mixture until all the flour has been added. Tip: the dough will be slightly sticky like bread dough, keep kneading until smooth. Add raisins (optional) and incorporate well. Alternatively if no stand mixer you can mix by hand and knead the dough for about 6 minutes until smooth. Transfer into surface lightly dusted with flour.
* Step 4
Shape dough into a ball. Lightly grease bowl with butter or oil. Place shaped dough back into bowl, cover with cling film. Let dough rise for 1-2 hours in a warm place or until doubled in size.
* Step 5
Weigh out the total amount of adzuki (sweet red bean paste) and then divide into 12 equal size pieces. Shape and roll into balls. Place on a plate and cover with cling film. Transfer to fridge and take out when needed.
* Step 6
Lightly grease a baking tray with oil or butter and set aside. Once dough has doubled and proved for set time, remove from bowl and place on a silicone mat. Flatten out the dough completely removing any air. Knead a few times and then cut the dough into half.
* Step 7
Cover one half of the dough and working on the first half, divide again into 6 dough balls. Repeat for the other half. Total dough balls will be 12.
* Step 8
To add the adzuki paste flatten a dough ball. Place adzuki ball filling in the center, gather the dough edges and seal. Gently shape back into a round ball. Repeat for the other 11 dough balls.
* Step 9
Try to get the dough as round as possible ensuring the tops are as smooth. Transfer and place the buns close together in the baking tray.
* Step 10
Cover the buns with cling film or a tea towel and let the dough rise for another 30 - 40 minutes. Again place in a warm place.
* Step 11
Preheat oven to 180 degrees (fan). For the topping combine flour with water. Transfer into pipping bag.
* Step 12
Once ready to bake, egg wash the tops.
* Step 13
Draw the cross on top of each bun. Bake buns for about 20 - 25 minutes or until tops are golden brown. Tip: turn the baking tray round midway through baking if necessary. Buns are ready when tapped and Sohn hollow.
* Step 14
Once baked, remove from oven. Leave to cool for about 20 minutes. Transfer onto a wire rack. Tip: eat within a few days or place buns in an airtight container and freeze up to 1 month. To reheat hot cross buns, defrost 2-3 hours prior and place in microwave for 1 minute or reheat in oven in a preheated at 140 degrees about 5 minutes.
Note: if there is a photo you can click to enlarge it
2 . 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
3 . Gyudon (beef and rice bowl)
Gyudon (beef and rice bowl)
Gyudon is one of my favourite Japanese meat rice bowl dishes. When I used to go Eat Tokyo restaurant this was a dish I would order quite often.
Ingredient
2 tablespoons
vegetable oil (or any cooking oil)
1/2 teaspoon
fresh or minced garlic
1/2 teaspoon
fresh or minced ginger
8 tablespoons
water
4 tablespoons
soba noodle sauce or 1/4 teaspoon dashi powder
4 tablespoons
light soy sauce
4 tablespoons
mirin
1-2 tablespoons
white sugar (caster or granulated)
Cooking instructions
* Step 1
Thinly slice the rib eye, transfer onto a plate and set aside.
* Step 2
In a large saucepan add on medium high heat, add the cooking oil and then add the sliced onions.
* Step 3
Sautee onions until soft, then add the thinly sliced beef along with the ginger and garlic paste. Cook the meat until it is no longer pink.
* Step 4
Then to the onions and meat add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar. Stir continuously until sugar has dissolved. Reduce heat to medium low and cover with a lid. Let the broth cook and reduce for about 7-10 minutes. Taste and amend if necessary (add more soya sauce, sugar, water etc).
* Step 5
Once the meat has cooked and the sauce has reduced. Turn heat off and remove saucepan from the heat.
* Step 6
To serve place steamed rice in each bowl at the bottom, then using chopsticks is tongs place beef and onions over the rice. Add the egg yolk (optional) and garnish with spring onions, shichimi and sesame seeds (optional).
* Step 7
Spoon over as much it little of the broth and pour it over the meat, onions and rice.
Note: if there is a photo you can click to enlarge it
4 . Tamago donburi (egg rice bowl)
Tamago donburi (egg rice bowl)
This dish came about as I am cutting down on eating meat and I eat eggs quite regularly and always have it in my fridge.
Ingredient
4-5 tablespoons
water
1/4 teaspoon
dashi powder or 2 tablespoons soba noodle sauce
2 tablespoons
light soy sauce
2 tablespoons
mirin
1 tablespoon
white sugar (caster or granulated)
Cooking instructions
* Step 1
In a large saucepan on medium heat, add cooking oil and then add the sliced onions. Cook onions until soft and translucent.
* Step 2
Then to the onions add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar on medium heat. Stir continuously until sugar has dissolved. Cover with a lid and bring to a gentle boil.
* Step 3
When onions become translucent, beat the eggs. Then pour beaten eggs over the onions and add the spring onions. Lower the heat slightly and cover saucepan with lid again. Simmer for a few minutes and cook eggs to preference.
* Step 4
In the meantime while the eggs cook, place rice in a large deep bowl. Then place the onion and egg mixture over the steamed rice. Sprinkle a few slices of spring onions and sesame seeds (optional) over. Serve and eat immediately while hot.
Note: if there is a photo you can click to enlarge it
5 . Tofudon (tofu rice bowl)
Tofudon (tofu rice bowl)
This dish came about after my niece requested Katsudon. As I am cutting down on eating meat and since I am a huge fan of tofu I used that instead.
Ingredient
3 tablespoon
vegetable oil (any cooking oil)
5 tablespoons
water
2 tablespoons
soba noodle sauce or 1/4 teaspoon dash powder
2 tablespoons
light soya sauce
2 tablespoons
mirin
1 1/2 tablespoons
white sugar (caster or granulated)
Cooking instructions
* Step 1
To a saucepan on medium heat add the cooking oil and sliced onions. Sauté onions until they have become soft and translucent.
* Step 2
Then add water, soba noodle sauce or dashing powder, light soya sauce, mirin and sugar. Stir continuously until the sugar has completely dissolved. Cover with a lid and bring it to a gentle boil, so it softens the onions further. Taste the sauce and amend if necessary (add more sugar, mirin, soya sauce, if you like more sauce add water).
* Step 3
Then add the sliced tofu into the saucepan and continue to simmer on medium heat. Cover with lid for about 2 minutes to heat the tofu.
* Step 4
In the meantime while tofu cooks, beat the eggs. Then pour the beaten egg mixture over the tofu. Turn the heat down to low to gently cook the eggs to avoid them cooking too quickly. Let it cook for a minute, then add the spring onions. Cover saucepan with a lid again and simmer between 2-3 minutes or until the eggs are cooked to your preference.
* Step 5
While the eggs cook, place rice in a large deep bowl. Then place the tofu along with the sauce and egg mixture over the steamed rice. Sprinkle a few fresh slices of spring onions and sesame seeds (optional) over the tofudon. Serve immediately while hot.
Note: if there is a photo you can click to enlarge it
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