Posts filed under ‘Breads’

Roti Paratha – A small batch

IMG_20171029_154349_536

aka Roti Canai aka Malaysian Paratha

It’s always a disappointment when a favorite food is no longer carried by a favored store. I’ve tried and failed a few times to make Roti from scratch. Another day, a new recipe, one more attempt, with success this time I’m rather pleased to say.

1 cup of flour (plus a bit more for working the dough)
3 teaspoons ghee or butter, melted
1 teaspoon sugar
1/2 teaspoon baking powder
pinch of salt
water, about 1/2 cup
oil

Mix flour, sugar, salt, baking powder, and butter
add enough water to form a soft and stretchy dough
knead to combine well
cover with a damp cloth and let the dough rest for at least 1 hour

Make 4 balls of dough
flatten with your palms
coat the disks with oil
let them rest in the oil for 10 minutes

Rub more oil on the work surface and rolling pin
once well coated start rolling the balls
roll until paper thin
(When you can see the pattern of your counter through the dough it’s thin enough. I’m not kidding.)

Apply a thin layer oil on the rolled out dough
then sprinkle with a dusting of flour
fold it like an envelope
roll the folded envelop with a well-oil rolling pin

Heat a skillet on high
first a dry saute (without oil) until browned on both sides
then shallow fry in oil until golden and crispy

Now the fun part
while still hot, lay the paratha on the counter
clap each paratha between two hands to crush them a bit and expose the layers

These can be frozen for later use, after the first fry. Let cool completely and wrap tightly before freezing. They don’t even have to be thawed before frying the second time.

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October 31, 2017 at 9:36 pm Leave a comment

French Toast – A small batch

IMG_20170705_183442_325

Just in case there’s someone out there that needs a refresher.

1 or 2 slices of bread
1 egg
2 tablespoons milk
splash of vanilla
pinch of cinnamon

Mix the egg, milk, vanilla, and cinnamon in a shallow container
dip the bread into the custard, allowing it to absorb most of it
pan fry in a little bit of butter or oil, until well browned

Serve with sugar, syrup, and or fruit

 

July 7, 2017 at 9:32 pm 2 comments

Dutch Baby – A small batch

IMG_20170521_123614_968

1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

May 22, 2017 at 6:48 pm Leave a comment

Coconut-Lime Doughnuts – A small batch

lime coconut

Put the lime in the coconut and bake it all up!

Doughnuts
1 cup flour – For best results use cake flour. Don’t have any? To mimic the consistency of cake flour, replace 2 tablespoons of flour per cup with 2 tablespoons of cornstarch. Cake flour is lower in protein than AP flour, making a more tender cake.
1 teaspoon baking powder
pinch of salt
1/4 cup sugar
1 egg, beaten
3/4 cup canned unsweetened coconut milk, shake can well before opening
1/2 teaspoon vanilla extract

Glaze
1 cup powdered sugar
1 tablespoon canned unsweetened coconut milk
2 teaspoons lime juice

Topping
1/4 cup shredded sweetened coconut

Preheat oven to 425°F
grease doughnut pan well with oil spray

Donuts
Mix the dry ingredients well
add egg and coconut milk
mix until well combined

Fill each pan cavity approximately 2/3 full

Use a resealable bag with one corner snipped off for easier filling. Place the bag into a large mug or measuring cup and pour batter into bag, before snipping off the corner.

prep

Bake 7-9 minutes

cool for 5 minutes in the pan
then move to a rack and cool completely before glazing

Mix powdered sugar, coconut milk, and lime juice until smooth
dip each doughnut into glaze then return to the rack
top with shredded coconut before the glaze dries

Makes 6 doughnuts

March 21, 2017 at 4:49 pm Leave a comment

English Muffins – A small batch

english muffins

1 cup AP flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup warm water (but possibly a splash more, depends)
1/2 cup yogurt or buttermilk

Mix all ingredients together
knead for 10 minutes, I use a stand mixer with a dough hook attachment
roll dough out into a circle about a 3/8 inch thick, on a floured surface
use a glass or biscuit cutter to cut out each muffin, about 2 1/2 – 3 inches in diameter
sprinkle with extra flour as needed

Place on a baking sheet, sprinkled with cornmeal
cover with a kitchen towel and let rise for 1 hour

Oil and heat a griddle until hot, I use cast iron
lower flame to medium
cook muffins on each side for 4-6 minutes

Allow to cool before serving, otherwise they tend to be gummy inside.

Makes 6 or 7 muffins

March 19, 2017 at 3:38 pm Leave a comment

Baked Char Siu Bao – A small batch

baked char siu

aka Baked pork buns

This baked version is a bit bigger than their steamed cousin. But, if you’d prefer the steamed version, check out this recipe.

Filling
I had leftover Char Siu in the freezer, so I diced it up one chop and added a diced scallion or two. If you don’t have any leftover Char Siu, check out this recipe.

Dough
1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flours, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Preheat the oven to 400℉

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a tablespoon of prepared pork filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 25 minutes, or until buns are golden brown

December 11, 2015 at 5:15 pm Leave a comment

Yeast-Free Cinnamon Rolls – A small batch

cinnamon

There are some recipes that I just should not have explored and tested; they are so tasty, so satisfying, and too damn easy to make. Would you like a small batch of caramel corn? Or, this winner, a quick, yeast-free version of cinnamon rolls that makes only four servings.

Preheat oven to 375°F
grease four muffin tins or four 4-ounce ramekins

Dough
3/4 cup AP flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup plain yogurt, buttermilk, or sour cream*
1 tablespoon water
1 1/2 tablespoons butter, melted

Combine the dry ingredients and set aside
combine the wet ingredients and stir into dry ingredients
form into a soft dough

Pat the dough flat, and shape into a rectangle about 6″ long, on a well-floured surface

Prepare the filling

Filling
1 1/2 tablespoons butter, melted
3 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

Pour the melted butter onto the dough
combine the sugars and cinnamon
sprinkle onto the buttered dough

Along the long side of the dough, carefully roll up the dough, rolling away from you

Pinch the seam closed
cut the dough into 4 even pieces
place the pieces into the baking cups
baked for 15 minutes

Icing
3 ounces cream cheese, softened
1/3 cup powdered sugar
1 tablespoon yogurt, cream, or milk

Prepare the icing by combining these ingredients and blend until smooth

Pour 1 tablespoon of the glaze onto each roll while they are hot out of the oven

* As a substitute, you can use sour milk by mixing 1/4 cup of milk and 1 tablespoon vinegar

November 7, 2015 at 5:30 pm 2 comments

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