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Japanese milk bread – Shokupan @rachelallencooks #Ballymaloe
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ballymaloecookeryschool and others
- rachelallencooksVerifiedHappy Homemade Bread Day 🍞
Japanese milk bread – Shokupan
This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.
It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.
Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡
This bread can be made so easily using a Thermomix @thermomixukandireland too!Edited · 3h - rachelallencooksVerifiedThis quantity will make one 23 cm tear-and-share loaf.
50g water
50g milk
15g strong white flour
375g strong white flour
15g milk powder
25g caster sugar
1 teaspoon salt
115g milk
1 egg, beaten
25g fresh yeast or 12g dried yeast
50g butter, melted
Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool.
Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix.
Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading.
When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit.
Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight.
When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute.
Brush a 23cm spring-form tin with melted butter, then dust with flour.
Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply - rachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes.
Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply - leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
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Darina Allen – why wooden chopping boards are the best 🛹 @ballymaloe #Ireland 🇮🇪 👏
https://www.instagram.com/reel/Cx_fiLusY5O/?igshid=MTc4MmM1YmI2Ng==
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- ballymaloecookeryschool
- Our choice of chopping boards for many reasons over 40 years.1d
- katielewis4096When my brother got a new kitchen, he gave me an off cut of his wooden worktop which makes an ideal chopping board. So ask a kitchen fitter if they have any spare bits!
Trinity Island Priory was built in 1237 by the Archdeacon of Elphin close to Clough Oughter Castle in Lough Oughter at #Killeshandra, Co Cavan.
Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores
https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==
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- dunnesstores
- This Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4)
2 Tbsp. Simply Better Thai Yellow Curry Paste
1 Can Simply Better Thai Coconut Milk
4 pieces Simply Better Palm Sugar
2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
1 Jar Simply Better Double Roasted Smooth Peanut Butter
2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
2 Limes, 1 juiced & 1 cut into wedges
2 packets Simply Better Irish Corn Fed Chicken Thighs
1 Simply Better Irish Red Chilli, cut into rings
Handful Fresh Coriander leaves
Simply Better Organic Thai Jasmine Rice, to serve
Method
Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.
To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.
Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.
NEVEN’S TOP TIP
To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀 @rtetoday
Student chefs from TU Dublin joined Maura and Dáithí in the studio.
Ingredients
Sticky Toffee Pudding
· 200g butter, room temperature
· 185g self-raising flour
· 185g dates, roughly chopped
· 1 tbsp bicarbonate of soda
· 185g brown sugar
· 30g treacle
· 1 tsp nutmeg
· 1tsp mixed spice
· 2 medium eggs
· 1 tsp vanilla extract
· Pinch of salt
Butterscotch Sauce
· 70g butter
· 70g brown sugar
· 70g golden syrup
· 100ml double cream
· Pinch of sea salt
· ½ tsp vanilla extract
· A few drops of lemon juice
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tin with parchment paper.
2. Dice the butter and place it in a saucepan over medium heat. Allow it to melt, then continue to cook until it foams and turns a light golden-brown colour. Remove from the heat immediately and set aside to cool.
3. Place the chopped dates in a saucepan with 300ml water. Bring to the boil, then reduce to a simmer and cook for 5 minutes, until the dates are soft.
4. Remove from the heat and stir in the bicarbonate of soda (the mixture will foam). Set aside to cool slightly.
5. Transfer the date mixture to a mixing bowl and add the brown sugar, treacle, vanilla extract, nutmeg, mixed spice and cooled brown butter. Mix well.
6. Beat eggs and add to the mixture until fully incorporated.
7. Sieve in the flour and salt, then gently fold until a smooth dropping consistency is achieved.
8. Pour the batter into the prepared tin and bake for 35–40 minutes, until risen and firm to the touch.
Butterscotch Sauce
1. Place the butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir and allow to simmer gently.
2. Remove from the heat, add a few drops of lemon juice, then whisk in the double cream.
3. Finish with sea salt and vanilla extract. Serve warm over the pudding.
Chef’s tips:
· When making brown butter, don’t use a high heat, as milk solids can burn easily
· Brown butter can be used in so many other dishes, such as madeleines and fish dishes, or even vegetables, with its rich nutty caramel flavour.
· Best served warm with some vanilla ice-cream.
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Beautiful Lough Oughter and historic Clough Oughter Castle. One of the last outposts to hold out against the forces of Oliver Cromwell. #Killeshandra
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“It’s a warm milk and honey sort of evening…” 🥰💓
Bainne, Lakeland Dairies, Killeshandra,Co.Cavan.
Eat the Mediterranean 😎 🌞 @dunnesstores 😋
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