Scallion Pancake

It's about time I post how to make these. As much as Thanksgiving Turkey is a tradition, so is Turkey Jook and Scallion Pancakes the next morning. My Aunt used to make these for the family and was the Master Chef and never measured a thing. For all the in between time I wanted them, I started making them as well. I also don't measure anything while making these, so here goes some approximations with pictures.


Ingredients
3 c AP Flour
1 c water
4 tbs Vegetable Shortening or Lard
1.5 tbs sesame oil
2 tsp Kosher salt
5 stalks scallions, chopped (1.5c)
Vegetable oil or Bacon renderings for frying.

The dough is 2-2.5c AP flour to 1c room temperature water. Mix until it's a soft shaggy ball and cover. Let rest for 4-12 hours.

On a well floured surface, roll out the dough. 

Spread a thin layer of lard or vegetable shortening (crisco) evenly. 

Add a thin layer of sesame oil. Sprinkle salt and scallions. Roll up the dough and cut into 2.5-3in pieces. 

Pinch both ends closed, flatten and roll out into a pancake. Add a little vegetable oil to a pan and fry on a medium heat until browned. (Tip when it begins to be translucent, flip).

Let cool until you no longer burn your mouth and EAT!

Milk Bread

Asian stlyes milk bread is another favorite. Soft and moist, but not too sweet. This makes the BEST french toast, PB&J's and a mean base for cinnamon raisin bread (pictured left). 

Tangzhou
1/2c Milk
2 Tbs Bread flour

Dough
2 1/2c Bread Flour
2 tsp Yeast
1 egg
1/2 c Milk
2 Tbs Butter
3 Tbs Granulated Sugar
1 tsp Kosher Salt

Heat up Milk and Bread Flour, whisking to create the Tangzhou. This

comes out like a Roux. Set aside to cool and whisk in the egg.

In a bowl, mix the remaining dry ingredients. Warm your milk and butter to lukewarm and add to the bowl with the Tangzhou. Mix until it becomes a ball. Cover and let sit until the dough doubles, about an hour depending on your room temperature. Punch down and let the dough rise again.

Cut dough into quarters. Flatten, fold into thirds. Roll out and then roll into a ball in the pan. Let proof for 30 minutes. Brush with an egg wash and Bake at 350˚ for 15-18 minutes, until browned on top.

Bobka!

Fred's Bakery  has the best bobka on the west side of LA. This doesn't quite compare to theirs, but you can't go wrong with chocolate and bread.

Bread

1 packet 7g Active dry yeast
1/2 cup Whole milk
3 Tbsps Sugar
2-3/4 cup  All purpose flour (OR 1/2 all purpose and 1/2 white whole wheat flour)
3 Eggs
1 Yolk
2 tsps Kosher salt
7 ounces Butter, softened

2 eggs Whisked, for egg wash

Chocolate Bobka filling
4 ounces Chocolate, finely chopped
4 ounces Butter
1/3 cup Cocoa powder
1/2 cup Powdered sugar 

Directions
Place the milk, yeast and sugar in the bowl of a stand mixer and whisk by hand.

Add the flour, eggs and yolks and salt and mix for about 6 minutes with the dough hook.
Check for a windowpane and add the butter until incorporated. 

Cover the dough and chill for at least 4 hours or overnight. 

To shape, first flour your work table and a rolling pin. Grab your babka filling and a spreading spatula or spoon. 

At this stage, you can choose to either make one large babka (in a 10" round cake pan or large loaf pan) or split the dough into two smaller babkas in regular rectangular loaf pans. Line the loaf pans with parchment paper. 

Roll out the dough into one large rectangle (about 10"x15") or two smaller ones. The rectangle should be wider from side to side. Spread the babka filling everywhere except the last 1" on the top of the rectangle. Roll the rectangle up in a tight log and pinch the naked edge up into the exposed dough. 

Divide the roll in two and twist them together. Place the dough into your pan(s). Proof at room temperature for about 2 hours. 

Preheat your oven to 375F. Brush the top of the loave(s) with egg wash. Place in the oven and turn the heat down to 350F immediately. Bake for 25-30 minutes. Let the bread cool for at least 20 minutes before unmolding. 

Mix it all together.

Crusty Boule

With lots of time on my hands, it's back to baking basics. My dutch oven is a staple in the kitchen not just for stews and soups, but soft crusty bread. It traps steam in while the bread is baking, creating that crusty outside. Carbs, Omnom nom nom...

Dough
3 cups all-purpose flour
2-3 teaspoon kosher salt
1/2 teaspoon dry yeast (active dry or highly active dry work best)
1 1/2 cups lukewarm water


Optional ingredients for a variation on your loaf. Pictured is a bacon & onion loaf.
- garlic & rosemary
- caramelized onions and bacon
- olives

In a large bowl, stir together the flour, salt and yeast.
Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.



About an hour before you want to bake the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the oven to heat up to temperature.
 
While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. I cut a round piece of parchment and place the dough on it and cover with an upside down bowl to let rest for 45 minutes to proof.

After your dough has proofed, carefully remove Dutch oven. Score the top and place the bread dough into it. This will be easier to maneuver with the parchment paper under the dough.

Bake for 30 minutes covered. Remove cover and bake for 7-15 minutes more, uncovered (just keep an eye on it as cooking times will vary).
Remove the bread and place on a cutting board. Try not to eat the entire loaf in one sitting by yourself.

Strawberry Shortcake

 Strawberry Shortcake

BISCUTS 
1 cup flour
1/2 stick cold, cubed butter
2 Tbsps sugar
1⁄2 cup chilled heavy cream
1 1⁄4 tsps baking powder
1/4 tsp salt
1 egg,
1 Tbsp  beaten for egg wash + sugar, for sprinkling

WHIPPED CREAM 
1⁄2 cup heavy whipping cream
1 Tbsps  powdered sugar
1⁄2 tsp vanilla

ROASTED STRAWBERRIES
2 pints fresh strawberries
1⁄4 cup  sugar
1 tsp vanilla
 
Place flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Add butter and cut in with a pastry cutter. Add cream, pulse until moist clumps form. Transfer dough to parchment and roll into a rectangle about 1 1/4 inches thick. Transfer dough to prepared baking sheet and chill for 20 minutes. 

Cut the dough lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Brush top of biscuits with egg wash; sprinkle with remaining 1 tablespoon sugar. Bake at 425 ̊ until biscuits are golden brown about 15 minutes. 

Toss strawberries with 1⁄4 cup sugar and vanilla. Roast in 350 ̊F until it begins to release juices and becomes fragrant. Cool and top.

English Muffins

Who knew they'd be SO easy and delicious to make?!!!

1 tsp active dry yeast
1 Tbsp sugar
½ cup milk
2 Tbsp butter
1½ cups All Purpose flour, divided 
1½ cups Whole Wheat flour, divided
¾ tsp salt
¼ cup cornmeal
as needed oil for the griddle

Heat milk until warm. Combine with sugar and yeast to activate. Add melted butter and salt. Knead in with Flour. Cover and let rest in a warm place for 30 min. Punch down dough. Sprinkle corn meal on a board and shape muffins. Brush oil on Griddle and cook on a medium heat.

Pumpernickel Bread

• 
  1 1/4 C warm water2 tbs Sugar3 tsp Active dry yeast1/4c Molassas2tbs Vegetable oil1/4c Corn meal1 tbs Caraway seeds3 tbs Cocoa Powder1 1/2c Bread flour1/2c Whole wheat flour1c Rye flour2 tbs Melted Butter
  Let warm water, sugar and yeast sit for 5 minutes to activate. Add molasses and oil. Then mix in dry ingredients with the dough hook attachment. Let it run for a few minutes, until dough pulls away from the sides. Cover bowl with a damp towel and let sit for 2 hours. Punch down and let rise for another hour. Shape and proof rolls (or loaf). Brush with melted butter.
  For rolls, Bake at 350º for about 10-12 minutes.

Irish Soda Bread

I am back working in an office. I love my co-workers and even more, I love that none of them are gluten free! So, what do I do? I take requests on what to bring in. This week, it's Irish Soda Bread. What's not to love about something that reminds me of a giant biscuit!

Dough

4 c All purpose flour

1/2 c Butter, softened

1 Egg

1 c Buttermilk

5 tbs Granulated sugar

1/2 tsp Salt

1 tsp Baking soda

1 tbs Baking powder

Wash

1/4 c Buttermilk

1/4 c Butter, melted

In a large bowl, mix all dry ingredients in a bowl and then cut in the butter. Stir in 1 c buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. 

Form dough into a round and place on greased baking sheet (or baking stone). Use a sharp knife to cut an 'X' on the top of the loaf.

In a small bowl, combine melted butter with 1/4 c buttermilk and brush loaf. Continue to brush with butter mixture while baking. 

Bake at 375º for 45-50 minutes. Check for doneness after 30 minutes. 

Cinnamon Pull-apart Bread

I love monkey bread just about as much as unicorns love rainbows. Over the holidays it's a tradition at Brunch. Instead of using the traditional bunt pan, I made a smaller batch in the form or pull apart bread! 


Dough
1/4 oz active dry yeast
1/4 c warm water
1/4 c scalded milk
2 tbs sugar
2 tbs butter
1/2 tsp salt
1 egg
1 3/4 c All-Purpose Flour

Cinnamon spread
3 tbs light brown sugar
3 tbs granulated sugar
2 tbs butter
1 tsp cinnamon
1 tbs cocoa powder (optional)

Glaze
1-2 tbs whole milk
1 tbs butter
1/2 c powdered sugar

In a large bowl, whisk together four cups of flour, sugar, yeast and salt. Set aside.

In a small saucepan, melt together the butter and milk on medium heat until the butter is just melted. Remove from heat and add the water and vanilla extract. Let mixture cool for 2 minutes. 

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and continue to stir until the eggs are incorporated into the batter. The batter will be quite sticky at this point.

Add the remaining cup and a half of flour and continue to mix with a spatula for an additional 2 minutes, until ingredients are well combined. The dough will still be a little sticky. Place the dough is a large, greased bowl and cover with plastic wrap. Allow to rise, until doubled in size, about 1 hour.

Once the dough has risen, punch the dough and knead the remaining four tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. Meanwhile, mix together the sugar, cinnamon and nutmeg for the filling. Butter the bread loafs. Cut the dough into two equal pieces, and place one piece back into a bowl and cover with the towel. Working on a lightly floured surface, roll out one piece of dough to about 1/4 inch thick.

Use a brush to generously spread melted butter across the dough. Sprinkle with cinnamon and sugar mixture. Cut the dough vertically into six equal strips. Stack the strips one on top of another and slice the stack into six equal slices. You should have six stacks of six squares.

 

Place the squares into the prepared bread loafs, so that they are standing up. Repeat with the second piece of dough.

Preheat oven to 350ºF. (180ºC). Cover both loaf pans with a kitchen towel and allow to rise for 30-45 minutes, until doubled in size.

Bake for 30-35 minutes, until the top is very golden brown. The center will be a bit soft. Drizzle glaze on top. Allow to cool for 20 minutes before serving.

Apple Leige Waffles

In Amsterdam, around all the coffee shops are little bakery stands that sell belgian waffles. The yeast ones where the pearl  sugar melts and forms a thin caramelized crust on the outside of the waffle. Then they put chocolate on one side or with a little more powdered sugar and sell them all sorts of different ways. Needless to say I was a fat kid who ate them all.

1 pkg Active-dry yeast
1/3 c Warm water
1½ tbs Sugar
1/8 tsp Salt
2 c Bread flour
3 Eggs
1 c Butter, softened
1 c Pearl sugar
1/2 c Fuji Apple, diced apple

Mix yeast, water, and sugar and let develop for 15 minutes.

Place flour and salt into a large bowl. Make a well, pour in yeast mixture, and begin to knead. Continue to knead, add eggs, one at a time, and add soft butter mixing well. Let dough rest in bowl until doubled.

Gently mix in pearl sugar and apple. Let rest for 15 minutes.

Heat waffle iron. When hot, butter waffle iron, pour in 3 tablespoons dough per waffle. Cook for 3-5 minutes, until waffles lightly brown on top.

Bacon Jalapeno Corn Bread

Growing up, my grandmother would always make us 'care packages' where she'd cook us dinner. We'd stop by her house after school to pick them up on the way home. These straight out of the oven was always one of my favorite after-school snacks. 

I use her basic recipe and often mix in other ingredients for various flavors. Lets face it, bacon goes with everything. This version goes particularly well with seafood and chili.

2 c Flour
1 c Butter
1 c Sugar
1 c Milk
2 Eggs
3½ tsp Baking Powder
1/2 tsp Salt
1/2 c Corn Meal
5 strips of Bacon, diced and fried
1 medium Jalapeno Pepper, diced
1/4 c Corn kernels

Fry the bacon and set aside. Cream butter and sugar. Mix wet ingredients and fold in the remaining dry ingredients.

Pour in a greased 9x9 pan. Bake @ 325º for 20-25 minutes.

Pizza Dough

2½ tsp Active-dry yeast
1 c Warm water
2½ c All purpose flour
1 tsp Sugar
½ tbs Salt
2 tbs Olive oil

Dissolve yeast in warm water and let stand until foamy, about 5 minutes. Add remaining ingredients, wet first, and stir until a rough ball forms. Knead the dough until soft, smooth and elastic.

Transfer dough to a lightly oiled bowl and cover. Let rise until it doubles, about 1.5-2 hours.

Shape, with corn meal below. Add toppings.

Bake @ 450º for 10-15 minutes

Croissant

Preferment

1 cup (215g) nonfat milk, room temp.

1 Tbsp (10g) active dry yeast

1 1/3 cups (175g)unbleached all-purpose flour

Place the milk in the bowl of a stand mixer and sprinkle the yeast over the milk.  Stir just until it begins to get cloudy..

Add the flour and stir until you get a smooth mixture.  Let sit, covered, for 2 hours or overnight if in the refrigerator.


Dough

1 Tbsp + 1 tsp (14g) active dry yeast

2 cups (440g) whole milk, room temp

6 cups (800g) all purpose flour

1/3 cup (70g) sugar

1 Tbsps + 1 tsp (20g) kosher salt

1 Tbsp unsalted butter, melted

2 3/4 cups (625g) unsalted butter, european style

Sprinkle the yeast over the preferment.  Mix with the dough hook for 2 minutes, or until the mass looks elastic and smoother.

 

Slowly add half of the whole milk and continue with the dough hook until well incorporated.  You can scrape a few times to loosen some of the preferment that stays on the hook and bottom of the bowl. Add the remaining milk and stir until all of the preferment is dissolved.

Add your melted butter, sugar, salt and flour to the preferment.  Mix with the dough hook for three minutes.  Let rest for 20 minutes.

You will now notice that your dough looks more relaxed!  The gluten needs this resting period in order to make it easier to knead now. Mix on low speed for no more than 3 minutes until you get a smooth dough that feels more elastic. Cover with a cloth and let rest for 1.5 hours.

On a lightly floured surface, press dough into a 2” thick rectangle and wrap.  Place in fridge for 4-6 hours, but no more than 7.

Sometime within a couple of hours of chilling your dough, begin creating the butter packet: Place butter in the stand mixer bowl and beat until pliable.  Press into a rectangle about 14x9” over plastic.  Wrap tightly and refrigerate until you are ready to roll out your dough.

Take  your dough out of the fridge and roll it out to a rectangle 28”x12”. Place the butter over the left 2/3 of the dough.  Fold from right to the left, like an envelope. Turn the dough a quarter turn so that the larger seam faces you and roll out again to 28”x12”.  Fold once again, wrap in plastic and refrigerate for 1.5 hours.

Remove from the fridge, roll out again into 28”x12”, re-wrap and freeze for 1 hour.

Roll the dough out to a rectangle 32”x12”.  Cut out desired shapes and place on cookie sheets.‘Proof’ your croissants by placing them in a slightly warm, humid, draft-free space for 2 hours.

Egg Wash

4 egg yolks               

¼ cup cream

pinch of salt

Whisk the yolks. Add the cream and salt and using a pastry brush, lightly cover the croissants.  Wait 10 minutes to dry.

Egg wash the croissants again after letting them proof. Preheat oven to 425.  Turn down to 400 to bake.  Place your croissants inside and bake for 9 minutes (8 for smaller croissants).  Turn the pans and bake 6-7 more minutes.

Banana Bread

While in college, some friends and I decided to have a Luau. We worked with Marriott, who ran the dining hall services on campus to set the menu and cater the event. In researching recipes, this banana bread was forwarded on from an auntie at home, in Hawaii. We tested it and ever since has been a favorite.

1 1/4c flour
1/2 tsp salt
1 tsp baking soda
1c granulated sugar
1/4 lb unsalted butter, room temperature
2 eggs
4 ripe bananas, mashed
1/4 c chocolate chips (optional)
1/4 c walnuts (optional)

Cream butter and sugar. Add  the salt, baking soda, and eggs. Mix in bananas until incorporated. Hand stir in the flour, do not over mix. Fold in nuts and Chocolate Chips.

Pour in greased loaf pan (3 mini loaf pans). Bake at 350º for 35-45 minutes.

Bacon Maple Scones

1 lb bacon

3½ c flour

2 tbs sugar

1 tbs baking powder

½ tsp baking soda

1  tsp salt

½ lb unsalted butter, cut into cubes

¾ c maple syrup

¾ c buttermilk

--
1 egg yolk

1 egg

1 tbs heavy cream

1  pinch fleur de sel, for garnish

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat. Cut into ½ inch pieces

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

In a small bowl, whisk together the egg yolk, egg and cream. Brush the scones with egg wash and top each with a pinch of fleur de sel.

Bake @350º until they just begin to brown, about 25 minutes.