pull apart sandwich buns

I can't remember how I stumbled upon this site, Japan Info, but I am glad I did as I got to learn about a new bread making craze in Japan. Since I am not into facebook or instagram, I am really very slow when it comes to following the latest food trend.

From a post on the 'Japan Info' site, I got to know about chigiri pan, chigiri refers to pull apart while pan refers to bread. Besides transforming the pull apart bread buns into adorable cartoon characters, chigiri pan can also be served as sandwich buns.

Here's my first attempt at making sandwiches with a batch of pull apart bread buns. The buns are made using my usual go-to tang zhong recipe with some slight moderation (simply replacing the milk powder with flour and instead of water I used fresh milk). Although most chigiri breads are made into 16 buns, I baked only nine buns in a 20cm square pan.

I filled the buns with simple sandwich ingredients such as ham, scrambled eggs, tomatoes, cucumbers and lettuce.

The sandwich buns are not as pretty as those featured in the website, but I am really amazed at this clever idea. It is a very interesting way of serving sandwiches especially when each of us can 'chope' the fillings we like ('chope' in Singlish means 'to reserve'). They are also perfect to pack for an outing or bring over to a potluck party :)

PS: Pardon the poor quality image of the above photos, they were taken with my mobile phone.


Pull Apart Sandwich Buns

Ingredients:
(makes 9 buns)

for the buns:
tang zhong (water-roux):
20g bread flour
100ml water

bread dough:
210g bread flour
90g cake flour
30g caster sugar
6g salt
6g instant yeast

1 egg lightly beaten plus enough milk to make 135g
75g tang zhong (water-roux)

45g unsalted butter (cut into cubes)

Method:

to make tang zhong:
* Place 20g bread flour in a saucepan. Add 100ml water, mix with a hand whisk till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with the hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. The tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.

to make the bread dough:
* Place bread flour, cake flour, sugar, salt, yeast, egg, water and tang zhong (use 75g) in the mixing bowl of a stand mixer. Let the mixer knead the dough on high speed until the ingredients come together to form a dough, takes about 8 to 10 mins. Add in the butter gradually and continue to knead for another 15~20mins until the dough becomes smooth and elastic. (Upon adding the butter, the dough will become very wet/slack again, add some flour if it remains slack after 10 mins of kneading. Depending on the type of flour used, the dough may still stick to the sides of the mixing bowl after 15-20mins of kneading. If this happens, continue to knead for another 5mins or so, stop the machine, oil or dust hands with flour and proceed to remove the dough from the bowl.

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 9 equal portions (about 65g each). Shape and roll each dough into a smooth round ball. Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line the base and sides with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for the second time for about 40mins, or until double in size.

* Bake in pre-heated oven at 180 deg C for 20 to 22 mins or until golden brown (if necessary, tent the surface with foil if the top browns too quickly closer to the baking time). Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.

* To serve, cut a slit on each bun, fill with desired sandwich fillings such as ham, scrambled eggs, lettuce, cucumber and tomato slices.

Recipe source for bread dough: adapted from 65度C汤种面包, 陈郁芬

All about CookieCon...

Have you ever wanted to spend 4 days surrounded by thousands of cookies? It's not a dream, my friends, it is a reality.

Yesterday, I returned home from a trip to my first ever CookieCon. (That is a conference all about cookie decorating.) This year's conference was the third one...and my first time attending. (I was also a speaker. < insert profuse sweating here > ;)


It was held in beautiful Salt Lake City. SLC, I've fallen in love with your low humidity.

Here's my big takeaway from CookieCon: Cookie people are GOOD people.
To be perfectly honest, I was nervous and intimidated. These ladies, these ARTISTS, make incredible, jaw-droppingly gorgeous cookies. Cookies I can only dream of making. (I'm am not fishing for compliments here...I'll be sure to let you know when I'm doing that ;). It's true; their cookies are AMAZING.) Well, in addition to possessing mad cookie skills, these women are also the most gracious, warm, and welcoming bunch imaginable.

It must be the sugar. ♥

Before I get into more pictures, can we just agree that hotel ballrooms and conference rooms have the worst lighting ever? Ah, so glad I got that off of my chest. Let's proceed.

What do people DO at a cookie conference?

• pre-classes: smaller classes where you can learn techniques hands-on from cookie experts
• sessions: larger classes on specific techniques, how to run a business, blogging/photography/social media (that one was mine, full list here)

{Here's what I did after my day of teaching 8 sessions. Is there anything better than room service? Is there anything better than room service and Modern Family on TV while wearing pajamas? No.}

• enter cookies into the "sugar show" for judging

{ALL of the cookies were my favorites. Here's just a sampling...}

Those BlueBell ice cream cookies stole my heart, of course.

• cookie tastings!!!

• attend open decorating and try your hand at things like airbrushing, painting, and stenciling.

• SHOP!!

{My hotel bed covered in just a few purchases. They seemed small, but my suitcase weighed 12 pounds more than when I left home.}

• go to open demos 

{I'm obsessed with Springerle molds now...and in love with Patrice from Springerle Joy. Can't wait to show you guys more of these.}

• decorate a mystery shape cookie (each attendee had the chance to decorate a mystery shape cookie...)

{These cookies were all the SAME SHAPE!!! Incredible!}

This curly haired one (top left) was said to be inspired by a certain someone's hair. *ahem*
(If ONLY my curls looked that good!)

• compete in cookie decorator face-off! 
• make new friends and get to see people in real life whose cookies you've admired over the internets

*Say Hi to Andy, Pam, Lisa, Gina, and Nancy!!!*

Oh, and I'd be remiss if I didn't mention Mike and Karen Summers...the founders of CookieCon. They made the event such a success and made everyone feel welcome. Also, the "purple apron people" were absolute treasures! 

So, who wants to go next year???

---

Cupcake Cuties

First, my most recent post on PW Food &Friends is up. Flour 101. It's all about flour: wheat flour. What, how, where, and when the heck to use them. Substitutions included. Go check it out if you have a minute or seven. ;)


Cupcake cookies. These babies are so cute on their own and can be worked into almost any cookie theme set. Just switch out the colors, voila!



This is a cookie cutter I picked up at Crate & Barrel years ago, but there are lots, and lots, and lots of cupcake cookie cutters on the market. You probably already have one in your cookie cutter stash.

The dangerous thing about these cookies? I now want a cookie AND a cupcake.


For the cupcake cookies, you will need:

• cupcake sugar cookies
• royal icing, tinted with AmeriColor Chocolate Brown and Soft Pink
• disposable icing bag
• coupler and tips (#3 & #1)
• squeeze bottles
• toothpicks
• chocolate jimmies
• red sixlets (or a bit of red icing)

Using a #3 tip, outline the cookie in brown. (I like a larger tip here so the outline stands out.)  Reserve some of this piping consistency for later.

 Thin the brown and pink icings with water, a little at a time, until it is the consistency of thick syrup. A ribbon of icing dropped back into the bowl should disappear in a count of one-thousand-one, one-thousand-two. Cover with a damp dishtowel and let sit several minutes.

Stir gently with a rubber spatula to pop any large air bubbles that have formed. Transfer to squeeze bottles.

Fill in the bottoms of the cupcakes in brown.  Use a toothpick to guide to edges or pop and large air bubbles.


Flood the tops of the cupcakes with the pink icing, working about 6 at a time.


Leave the bottoms solid, or come back over the wet icing with a squiggle of pink icing going across. After flooding, sprinkle chocolate jimmies on the tops....don't worry, the icing won't dry before you get back to it. Add a bit of piping consistency royal icing to the top of the cookie to attach the sixlet.  (If you don't have sixlets, just add a dot of red icing.)

Switch the tip on the brown icing to a #1 or #2 and pipe lines on the "wrappers" that don't have the pink squiggle. Let dry 6-8 hours, or overnight.


That's it!  Easy as pie cupcake!

*portions of the post were originally posted 9-23-2011*
*affiliate links included*

Easy Teriyaki Salmon

I seldom post recipes on home cook meals since I started this blog with the intention of sharing my baking experience. Furthermore, by the time I am done cooking, the lightning condition becomes unfavourable for me to take any any decent photos to share them here. Unlike baked goods, I can take my time or plan it in such a way that I could photograph them under natural lighting, I am not able to do so for cooked dishes.

Recently I started documenting my home cooked dishes with my mobile phone, mainly for my own reference or send them to my better half to show him what he missed out on when he was away ;)

I find it so much easier to take snap shots of the food with a phone camera as I can get it done within a couple of minutes before serving the meal. Some photos turn out not too bad, that is, if they are viewed on my phone ;) The images would appear grainy if displayed on a bigger, high resolution screen. Sometimes, the colour turn out a bit off. Nonetheless, I would still like to share my daily home cooked meals here whenever I am able to take a clear image of the dish and most importantly, when I get really excited with a delicious dish that is quick and easy to prepare.

This simple teriyaki salmon is a classic example of one of those easy to prepare, fuss free dishes that I put on our dining table ever so frequently. The salmon fillet requires just a few minutes to pan fry. I followed the recipe from Just One Cookbook, my favourite food blog to go to for Japanese home cooking. Do visit her blog for the detailed instructions on how to go about preparing this dish. I followed the recipe quite closely even using sake which was bought from Japan. The only change that I made was to use corn flour instead of plain flour to coat the fillet. This is just my personal habit of using corn flour to coat fish and I use corn flour so often for my daily cooking. Usually I would serve the salmon on its own, or with a plate of stir fry dou miao (pea shoots) on the side. This time, I served it with a bed of salad greens drizzled with the teriyaki sauce, a great way to include more vegetables to our diet and yet minus the hustle of having to cook another dish :)




Easy Teriyaki Salmon

Ingredients:

1 salmon fillet
a pinch of salt
freshly ground black pepper
1 tablespoon flour (I use corn flour)
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon sake

Seasoning:
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 tablespoon sugar

Method:

• Rinse and pat dry salmon fillet with paper towel. Season both sides of the fillet with a pinch of salt and some freshly ground black pepper. Sprinkle and coat salmon with flour on both sides, dust away any excess flour. Mix the seasoning ingredients together and set aside.
• Heat oil and butter in a frying pan on medium heat. Place salmon skin side down and press it down with a spatula to prevent it from curling during the initial first minute of cooking. Pan fry for about 1 to 2 mins or until the skin is browned. Flip over and pan fry the other side for 1 to 2 mins or until browned.
• Add 1 tablespoon of sake into the pan and cover with a lid. Leave to steam cook for another 2~3 mins. Turn off the heat and transfer salmon to a plate. 
• Wipe off any excess oil in the pan with paper towel. Add the seasoning ingredients into the pan and bring to a simmer on medium-low heat. Transfer salmon back into the pan, spoon the sauce over the salmon as it cooks. When the sauce is slightly thickened, turn off the heat and dish up.

Recipe source: adapted from Just One Cookbook.

Caramel Honeycrisp Apple Bars

We're officially in fall mode. Bring on the cinnamon, apples, pumpkins, boots, sweaters, scarves, and football...I'm ready.

Whether you're ready for fall or, maybe if you need a little push in that direction, these bars are just the ticket.



Let's break them down: a brown sugar and spice cookie crust, topped with spiced apples, a luscious caramel sauce sauce, and sprinkled with a toasted pecan crumble. Yeah. The fragrance of these bars baking in your kitchen will transport you right into fall.


I chose Honeycrisp apples for the bars. They are my absolute favorite and worth a try it you've never had one.


The caramel sauce is made with these Kraft Bits, but if you can't find them, feel free to use those individually wrapped soft caramel...just unwrap them first. ;)


I was taking pictures of these before dinner one night, and before I knew it, I'd eaten two of them. Dessert (x2!) before dinner...who says being an adult isn't any fun.


Mr. E has been eating them with ice cream (when he's not having them for breakfast).

I'm sharing my recipe over on Imperial Sugar. Pop on over...you need these in your life!


*this recipe post was sponsored by Imperial Sugar; the recipe and opinions are my own.

Sweet on Trader Joe's Saturday: Pumpkin Biscotti

It's here! It's here!!! Pumpkin season! It's the most wonderful time of the year!

This week, we're reviewing our first pumpkin treat of the season, Trader Joe's Pumpkin Biscotti.


An 8-ounce carton of biscotti costs $3.99.


A mom's (my) take: Here's what I love about these: they're actually made with pumpkin puree...they're mini-size...they have just the right amount of crunch and spices. The very first thing I noticed was the gorgeous scent of fall as soon as I opened the carton. I immediately had visions of sweaters, boots, kicking through fallen leaves...even if it is in the 90s today. These biscotti are delicious on their own and would be perfection with a cappuccino.
4.5 out of 5 stars

A teenager's (Jack's) take: These are an awesome way to kick off the fall season. I can't really smell much because of allergies, but I'm sure they smell wonderful. The feel of it is just right; not rock-hard, but not too soft to where it crumbles everywhere. That last factor is a huge plus for biscotti. The taste is definitely very pumpkin-y, but sort of mediocre. There isn't any wow factor or special flavor that makes me want to give these a top-tier review, but nonetheless, they are very good!
Overall rating: 4 out of 5 stars

Trader Joe's Pumpkin Biscotti: we like them! 

[note: We have no affiliation with Trader Joe's. I'm sure they have never read this blog and have no idea who we are. Hey, we like being incognito, although we never wear sunglasses indoors. ;)]

Want to read more of our Trader Joe's PUMPKIN reviews? Here ya go!

Here's what else we've been loving this week:

• I only have eye for ewe (sheep cookies)
• tart cherry pie!!! 
• candy corn pizza cookie from Munchkin Munchies...this is too cute!)
• bacon cheeseburger pizza, looks insanely good! (PW Food & Friends)

I only have eyes for ewe...

I wooly hope you like these cookies. (Sorry.)

I made these cookies for a baby shower last week...they're based on a really simple illustration from the invitation. (The invitation actually had two sheep and read "Holy Sheep! We're having twins!" Haha!)


You'd think someone with 500 cookie cutter would have a front-facing sheep cookie cutter. In all fairness, I have a SIDE-facing sheep cutter, but not front...and I was just sure I did. Of course, I realized that I didn't have one two days before the shower.

So, I started the process of dumping out cookies cutters and trying to see what could work for a sheep. My original thoughts were a cupcake or a seashell cookie cutter, but ended up going with a skull. ;)

I just lopped off the bottom of each cookie to make the legs shorter.

[Note: I think these cookies would be even cuter with a little green grass piped down by the legs...it would add a little color and texture. The invitation didn't have grass, so I left it off.]


To make lamb cookies, you'll need:

• cut-out cookies
• royal icing, divided and tinted with Americolor Super Black and Bright White
• disposable icing bags
• coupler and tips: #2, #1
• squeeze bottles
• toothpicks

Use a #2 tip to outline the different section of the sheep. 

Reserve some white icing for piping details later. Thin the icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into a squeeze bottle. Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.


Pour into squeeze bottles and fill in the outlines.

Let the icing dry for an hour, then switch the tip on the white icing bag to a #1, and add the eyes and nose.

Let the cookies dry uncovered, 6-8 hours, or overnight.

*post contains Amazon affiliate links


Alright. Let's hear your sheep puns in the comments. :)

Tart Cherry Pie

Mr. E is not a cake person. I know it's HIS birthday, but why deprive me of an excuse to make (and eat) cake? Making a birthday pie...this is true love, people. ;)


Actually, I do love making a pie for my hubby. There is something so old-fashioned and comforting about pie. Knowing that he'll love it is icing on the cake ice cream on the pie.


In Texas, at least 'round these parts (that sounded so Texan, right?), we don't get tart or sour cherries. I guess they are just too fragile or perishable for shipping. I spied these frozen tart cherries at my grocery store and could not wait to use them. Aren't they the prettiest?


Seriously, let's have a closer look. Ah, so beautiful.

I love this pie crust recipe...it makes a flaky and buttery crust. I learned the method from King Arthur Flour. KAF can do no wrong in my book.

Now, if pie crust scares you...I won't tell if you use a refrigerated pie crust. I used them a lot when I was first starting to make pies. They made me feel more confident and they taste pretty darn good. That said, don't let this pie crust scare you.


Tart Cherry Pie

2 1/2 cups unbleached, all-purpose flour, 2 TBSP reserved
1 teaspoon kosher salt
1/2 cup shortening (placed in the freezer for 10 minutes)
1/2 cup unsalted butter
1/2 cup ice water
24 ounces tart frozen cherries
1 cup sugar
1/4 cup cornstarch
pinch salt
1 TBSP salted butter, cut into chunks
1 egg white
1 whole egg
vanilla ice cream for serving

Setting the 2 TBSP of flour aside, whisk the remaining flour together with the salt. Use a pastry cutter to cut in the cold shortening until it's mixed into large crumbs. Use the remaining flour to coat the cold butter and rolling surface. Roll the flour-coated butter out until flat.


(That rolled out piece is butter, not dough.)

Break the butter into pieces and toss with the flour mixture using a fork. Add the water a bit at a time, tossing the mixture with a fork until it comes together to form a dough. (You may not use all of it.) Divide the dough into two disks and wrap in plastic wrap. Refrigerate for 30 minutes.

While the dough is chilling, prepare the filling. Place the frozen cherries, sugar and cornstarch in a bowl and toss. Let stand for 1 hour.


Remove the dough from the refrigerator. On a flour-coated surface, roll each dough disc into a rectangle. Fold the dough into thirds, like a letter, then into thirds again. Again, wrap the dough in plastic wrap and refrigerate for 20 minutes.

Preheat oven to 425. Place a cookie sheet on the lowest oven rack to catch any overflow. Put the other rack in the lower third of the oven for the pie.


Roll one dough disc slightly larger than the pie pan. Place into the pan and trim the edges. Whisk the egg white with a fork and brush onto the bottom crust.


Pour the filling into the prepared crust. Scatter the butter chunks across the top.


Cut the remaining crust into strips and make a lattice top. Whisk the whole egg into the remaining whites and brush the top crust.


Bake the pie at 425 for 15 minutes, then reduce the heat to 375 and bake for 45 or more until the filling is bubbly and the crust is golden brown.

Let cool. Serve warm or at room temperature with vanilla ice cream...and birthday candles.

*crust and pie recipes adapted from King Arthur Flour and Leite's Culinaria
*this post contains affiliate links
*pie pan and batter bowl from The Pioneer Woman Collection
*just felt like adding another asterisk ;)

Happy Birthday, baby! ♥