Sunday, November 23, 2008

Sweet Potato Bao

Title: Sweet Potato Bao
Time To Cook (in minutes):
Rating (1-4):
Tags: Breads, Dinner, Lunch

1 kg plain flour
3 to 4 medium sized sweet potatoes
250 g sugar
1 tsp of salt
12 g dry/instant yeast
600 ml warm milk

1. Boil sweet potatoes until soft. Remove the skin and smash it up.
2. Melt sugar in hot milk. Make sure milk is warm (not hot, as it will kill the yeast) and stir in yeast. Put to rest until the mixture is foamy top. (Aprox 5 to 10 mins)
3. In a mixing bowl, add flour, salt, sweet potatoes together. Mix while adding the milk mixture slowly.
4. Knead until soft and smooth. Let the dough to rise until double the size. To speed up the rising process, place the dough in a pot and close the lid. Place is a warmer location.
5. When ready, cover hands with flour and shape balls from the dough. Place the balls on squared baking paper.
6. Bake for 10 minutes at 220C or steam for 10 minutes.

The dough should not turn out too dry. The dough should be sticky to the hands to make softer and moist buns. Over your hands with flour to make the shaping of the balls easier. You should also mix liquids in step 3 only. Adding water in the dough at the final stages will make the bun tighter and hard.

If you prefer drier buns, bake them. Steam the dough for moist buns. You can apply egg wash or milk to the dough for baking to have a nicer looking skin for the buns. I didn't put any for mine because it was for my stomach only hehehe. I'll make prettier buns if I'm giving them away. If your buns burst out during baking or steaming, that means you have used too much yeast.


Sunday, November 16, 2008

Cranberry Orange Sauce

Next enter a title like so:
Title: Cranberry Orange Sauce
Tags: dinner, holiday

1 bag cranberries (12 oz)
1/4 cup sugar
1/2 cup orange juice
1/3 cup orange liqueur (Cointreau or Grand Marnier, for example)
1/2 cup chopped dried cherries
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp grated orange rind

Combine first eight ingredients and bring to a boil. Reduce to medium heat, simmer, stirring frequently, until cranberries have popped and the mixture has thickened slightly - around 10 minutes. Set aside and cool slightly. Stir in orange zest.

Yields: 2 1/4 cups

Beef Stroganoff

Title: Beef Stroganoff
Tags: dinner

1.5 lbs ground beef
1 tsp flour
2 tbsp olive oil
2 tbsp butter
1 sliced medium onion
8 ounces fresh mushrooms, sliced
1 can (10 3/4-ounce) beef broth
1 can (10 3/4-ounce) cream of mushroom soup
1 cup sour cream
1 .. Salt, black pepper, and garlic powder to taste
1 .. Cooked egg noodles

In a large skillet, quickly brown beef in the olive oil and butter. Add salt, pepper, and garlic powder to taste and mix well. Remove the beef from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Yields: 1 1/2 cups

Cranberry Delight Spread

Title: Cranberry Delight Spread
Tags: snacks, appetizers

1 package (8 oz.) cream cheese, softened
2 tbsp frozen orange juice concentrate, thawed
1 tbsp sugar
2 tsp grated orange peel
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans
1 box of favorite crackers

In a small mixing bowl beat cream cheese, orange juice concentrate, sugar, orange peel, and cinnamon on medium speed of electric mixer until fluffy.

Stir in cranberries and pecans.

Refrigerate at least 1 hour.

Garnish as desired and serve with crackers.

**you can soften cream cheese in microwave for 15 to 20 seconds on high**

Yields: 12 servings