Mini Bread Balls

Ingredients:

1. 1 tablespoon of active dried yeast
2. 300ml of lukewarm water
3. 450 of organic strong white bread flour
4. 1 teaspoon of sea-salt
5. 1 teaspoon of soft brown sugar
6. 30ml of sunflower oil
7. 1 egg (beaten - for glaze)
8. 30gm of butter (soften at room temperature)

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1. Combine the yeast and warm water in a small bowl. Mix them together and leave aside until the yeast becomes frothy.

2. Pour the flour, salt and sugar in a large mixing bowl.

3. Add the yeast, sunflower oil and butter to the flour and mix them together.

4. Knead the dough until smooth.
    * Add more flour if it is too mushy. If too dry, add some warm water.

5. Cover the mixing bowl with a clear plastic film. Leave it in a warm place to rise for 45 minutes.

6. Line two baking trays with baking paper.

7. Tear marble sized balls from the dough and roll then into round shapes.

8. Place them on the baking tray.

9. Brush the egg glaze over the mini bread balls.

10. Leave the mini bread balls aside for about 10 minutes to let them rise.

11. Preheat over to 180C.

12. Bake for about 40 minutes or until it is crunchy.

13. You can serve them warm. If you want to keep them, place them in an airtight container and keep it in the fridge. It can be kept for 2 months.

Bon appétit!

Cashew Biscuits

I bought a cooking app for the iPad sometime back. It is called the Photo Cookbook - Quick & Easy. One of the asian recipes is the almond cookies. I amended it and changed some of the ingredients. I made cashew cookies instead.

Ingredients:

1. 675gm of organic unbleached plain flour
2. 1/2 teaspoon of baking powder
3. 1/2 teaspoon of sea-salt
4. 100gm of finely grounded cashews
5. 225gm of butter (softened at room temperature)
6. 80gm of soft brown sugar
7. 1 egg (lightly beaten)
8. 50 whole cashews (for decoration)

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1. Sift the flour, baking powder and salt together into a large bowl and set this aside.

2. Pulverise 100gm of cashews until they turn into finely grounded cashews.

3. Add the flour and finely grounded cashews into a large bowl.

4. Add the butter and mix with the flour until a crumbly mixture is formed.

5. Add the sugar and egg. Mix well until the dough is soft and pliable but firm.

6. Preheat oven at 160C.

7. Divide the dough into 2.5cm size balls.

8. Place on baking trays which are lined with baking papers.

9. Flatten the balls with the back of a spoon.

10. Press a whole cashew nut onto each biscuit.

11. Bake for about 20 minutes or until golden brown.

12. Once they are done, allow to cool before storing in airtight container.

13. You can store these biscuits in the fridge for about 1 to 2 months.

Bon appétit!

Candy Cane Butter Biscuits

Ingredients:

1. 1 cup of organic strong bread flour (sieved twice)
2. 1 cup of organic all purpose flour (sieved twice)
3. A teaspoon of sea-salt
4. 2 tablespoons of soft brown sugar
5. 125gm of softened butter
6. 1 tablespoon of active dry yeast
7. 500ml of warm water
8. 1/4 cup of sunflower oil

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1. Place the organic bread flour and all purpose flour, sea-salt, brown sugar, active dry yeast, softened butter, sunflower oil and water in a large bowl. (All in the order which I wrote.)

2. Knead until smooth.

3. Cover the bowl with a cling film and leave to rise in a warm place for approximately 45 minutes.

4. Preheat oven at 180C.

5. Punch the dough back down and break small round pieces from the dough. Roll the dough into 15cm sticks. Shape them into candy cane shapes.

6. Place them on baking trays lined with baking papers.

7. Bake them for about 30 minutes or until golden brown.

8. Allow to cool.

Bon appétit!

It's All About Buckwheat

I ran out of home-made bread and buns. I was one very hungry person this morning. So I made biscuits, buns and bread today. And I plan to have my bread for breakfast tomorrow with my soya+oats milk! Yummy!

Here is the recipe for the food I made today.

Ingredients:

1. 1 cup of buckwheat flour
2. 1 cup of wholemeal flour
3. 1 cup of high-protein bread flour
4. A pinch of salt
5. 1 tablespoon of dry active yeast
6. A teaspoon of brown sugar
7. A bowl of warm water (400ml)
8. Sunflower oil (1/2 cup)
9. 4 bananas

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Buckwheat Biscuits and Buns

1. Mix the brown sugar and warm water until the sugar has dissolved.

2. Add the yeast to the mixture and let it stand until the mixture becomes frothy.

3. Sieve all the 3 flours and salt into a large bowl.

4. Mix the yeast mixture into the flour mixture and start kneading.

5. As you knead, add in the sunflower oil a bit at a time.

6. Take out 1/3 of the (not fully kneaded dough) and place it in another bowl.

7. Continue to knead the remaining dough until it is smooth.

8. Cover the bowl with cling-wrap or a damp towel and let the dough sit for 1 1/2 to 2 hours until it has doubled in size.

9. Divide the dough into half.

10. With the first half, make lots of tiny balls out of it. Then take some flour and roll it between both hands until it resembles a baby snake.

11. You can also make snail shapes too. Just turn the long strands around until it resembles a snail.

12. Place them on baking trays and bake them at 180C for 40 minutes or until crunchy and crispy.

13. When these are in the oven, take the remaining half of the divided dough and make balls the size of a tablespoon. Place them on another baking tray.

 Before baking

Fresh from the oven

14. These are baked at 200C for 25 minutes.

Banana Buckwheat Bread

1. Mash the bananas and add them to the 1/3 dough which was separated into another bowl.

2. Mix the mashed bananas and the dough together and knead it until it is smooth.

3. Pour the mixture into a greased tin or a tin lined with foil.

4. Bake this at 200C for 25 minutes or until browned.

Today's buckwheat baking accomplishments! I will be trying buckwheat pancakes and pasta noodles on another day.

Fantabulous Food-i-licious!

Warning: View this blog with a full stomach. Not doing so will cause it to rumble. You have been warned!

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