Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo (Brazilian Cheese Bread)

Ingredients:

1 medium Egg

2/3 cup Milk

1/3 Canola OIl

125g block Cheese, grated

1 1/4 Tapioca Flour

2 pinches Salt

Tools:

MIni Muffin Tin

Mixer or Blender

Instructions:

Preheat the oven to 200°C.

In a blender or mixer, add-in the egg, milk, canola oil, grated cheese.

Mix for a few seconds to combine.

Then gradually add-in the tapioca flour, and pulse for a few seconds

after every addition; pulse until smooth.

Pour the batter evenly into the mini muffin tin, and bake in the preheated oven for 15~20 minutes until the batter has puffed up and are slightly brown on top. Leave them to cool.

Happy Eating!!

Note:

If you have some left over batter, just store them in an airtight glass container, and keep in the fridge. They will last up to a week.

You may also add spices and herbs into your batter mix.

You may also top them with grated parmesan cheese before baking.

You can also fill your baked bread with jam or dulce de leche.

I used this Tapioca Flour...

Strawberry Roll Cake 딸기 롤케이크

Strawberry Roll Cake 딸기 롤케이크

Ingredients:

Sponge cake:

6 Egg Yolks

20 g fine Caster Sugar

60 g Low-fat Fresh Milk

45 g Canola Oil or Corn Oil

100 g All-purpose Flour, sifted

15 g Corn Flour, sifted

5 Egg Whites + 1/2 Egg White

70 g fine Caster Sugar

Strawberry Deco:

20 g (1/2) Egg White

10 g fine Caster Sugar

edible Food (red) Coloring

Green Tea Powder

Cocoa Powder

Filling:

10g fine Caster Sugar

20cc filtered Water, hot

1/2 tbsp Fruit Brandy

250 g Fresh Cream

25 g fine Caster Sugar

7 pcs fresh Strawberries, cut into 4 halves or into 2 halves.

Instructions:

Prepare the sponge cake mixture.

Place ingredients egg yolks, and caster sugar into a mixing bowl, mix well. Add-in fresh milk, and canola/corn oil; stir and mix until smooth.

Add-in flour, and corn flour into the egg yolk mixture; mix until well blend. Set aside

Make the strawberry deco.

Line greased proof paper onto a roll cake baking tray.

Take about 2 tablespoons from the premix mixture, place in a small bowl, and add in a drop of red food coloring. Stir well.

In a large bowl, beat-in 1/2 egg white and caster sugar until stiff, but not dry.

Mix together with the red mixture. Put them in a piping bag.

Preheat the oven to 180°C.

Pipe out a few triangle shapes on the pre-prepared cake roll baking tray. Bake in a preheated oven for at least 1.5 minutes. Remove from oven immediately when is done.

Beat 5 1/2 egg whites until peak forms, but not dry.

Mix-in the balance egg yolk mixture until mixture is well combined.

Pour into the roll cake baking tray, and level evenly with a spatula.

Drop the pan 2-3 times and tap it from the bottom to pop any air bubbles.

Bake in the oven at 190°C for 12 minutes.

Test with toothpick. If nothing sticks, it’s done baking.

Remove pan from the oven and quickly drop on the counter a few times.

Place a parchment paper on top, then a cooling rack, and flip over.

Cover with parchment paper, and let sit until room temperature.

Lay the cake face-down and remove the parchment paper.

Cut off the ends closest and furthest from you so they are diagonal.

Make the syrup and filling.

Dissolve white sugar in hot water. Mix-in fruit brandy. Mix well.

Brush syrup on the cake.

Whip fresh cream with caster sugar. Then spread fresh whipped cream onto the cake. (You can leave about 2cm from the edge.)

Place the sliced strawberries in 3 rows.

Gently roll the cake up using the parchment paper, and twist together the ends. Cool in the fridge for an hour.

Cut the ends off.

Prepare 2 different small bowls, fill each with a little cold water.

Mix-in green tea powder to the first bowl, and mix-in cocoa powder to the other bowl.

Take the roll cake out. Draw sepals on the strawberries using the green tea mixture, and draw tiny dots on the strawberries using the cocoa mixture.

Slice the roll cake, and place on a platter.

Serve and Enjoy!!

Gim Mari Twigim 김말이튀김 (Laver Roll Fritters)

Gim Mari 김말이 튀김 (Laver Roll Fritters)

Ingredients:

50 g Sweet Potato Glass Noodles (Dangmyun)
30 g Zucchini, minced
30 g Carrot, minced
30 g Yellow Onion , minced
Salt and ground Black Pepper
4 sheets Laver
2 tbsp All-purpose Flour

2 1/2 cups Deep-frying Oil

Batter:

4 tbsp All-purpose Flour
4 tbsp Corn Starch

3 tbsp Ice Cold Water
a pinch of Salt
1/2 tbsp dried Parsley *optional

Dipping Sauce:
1 tbsp Soy Sauce
1/4 tsp Sesame Oil
a dash of ground Black Pepper

Instructions:
Prepare the dipping sauce.
In a small bowl, combine all the ingredients for the sauce. Set aside.

Prepare the glass noodles.

In a large bowl with water, soak the glass noodles for more than 30 minutes.
Boil the glass noodles for 3 minutes.
Drain water, and set glass noodles said to cool down.
Cut the boiled glass noodles finely with scissors.

Prepare the filling.
In a medium bowl, add-in the glass noodles and all the vegetables. Mix well.
Season with salt and ground black pepper.

Roll the laver.

Place a sheet of laver on a plate or on a clean kitchen counter, and place the prepared filling over the laver. Roll the laver well.
Brush the end of the laver with water to seal it.

Then evenly cut the rolled laver into 3 parts. Set aside.

Do the same to the remaining laver.

In a shallow small bowl, add-in the 2 tbsp all-purpose flour.
Gently coat the laver roll pieces, and shake off the excess flour. Set aside.

Make the batter mixture.

In a large bowl, combine flour, corn starch, ice cold water, salt, and dried parsley if you like. Mix well.

Then dip the floured laver rolls into the batter mixture.

Deep-fry the laver rolls.

Preheat the oil for deep frying in a deep skillet.

Drop the battered laver roll pieces into the hot oil, and fry them twice on medium heat until golden brown.

Drain on paper towel to remove excess oil. Serve hot with the sauce for dipping.

Happy Eating!!

Parker House Rolls

These are folded-over bread rolls made with milk and are generally

quite buttery, soft, and slightly sweet with a crispy shell.

Parker House Rolls

Ingredients:

1 1/2 – 2 cups all-purpose flour

2 cups bread flour

2 1/4 tsp active dry yeast

3 tbsp warm water (45ºC)

1 cup warm milk (45ºC)

5 tbsp unsalted butter, melted

3 tbsp sugar

1 large egg

1 tsp salt

Melted butter or milk for dipping and brushing on rolls

Instructions:

In a large bowl, combine yeast and warm water; let stand until the yeast is dissolved, about 5 minutes.

Add-in the warm milk, melted butter, sugar, egg, and salt. Mix by hand, or on low speed, for 1 minute.

Gradually stir-in the bread flour, and then add the all-purpose flour until the dough is moist but not sticky. 

Knead for about 10 minutes by hand or with the dough hook of your mixer on low to medium speed, until the dough is smooth and elastic.

Transfer the dough to an oiled bowl and turn it over once to coat with oil.

Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Punch down dough by pushing down the center of dough with fist, then pushing edges of dough into center. 

Divide the dough equally into 18 pieces (just over 1 ounce each).

Turn dough onto lightly floured surface; knead lightly to make smooth ball, covering the remaining dough. Loosely cover the balls with plastic wrap and let dough rest for 10 minutes.

Grease a large baking sheet, or line with parchment paper.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter; fold in half. Arrange folded dough n rows 2 inches apart on the baking sheet. Cover with oiled plastic wrap, and let rise in a warm place until doubled in size, about 40-60 minutes.

Preheat the oven to 215ºC.  Brush the tops of the rolls with melted butter or milk. Bake until golden brown, about 15 minutes.

Serve warm and Enjoy!!