Category Archives: recipe

Tangzhong Buttermilk Sourdough Bread

2017-04-24 22.11.07

Hi, I am rescuing this recipe from the depths of a comment section: (beware, there may be audio ads)

Tanzhong roux
1/2 cup (120g) water (for Tanzhong roux)
3 Tbsp (25g) Bread Flour (for Tanzhong roux)
.
Bread Dough
All of the Tanzhong roux (from above)
1/2 cup (125g) Buttermilk
1 cup (250g) Active Sourdough Starter (100% hydration)
3 1/4 cups (450g) Bread Flour
1 Tablespoon (15g) White granulated sugar
1 1/2 teaspoons (10g) Table salt
2 Tablespoons (30g) Olive Oil

I also used this part:

I make the TangZhong roux in an 1100-watt microwave. Use a pyrex cup. 120-gm (about 1/2 cup) room temperature water, 25-gm (about 3 Tbsp) Bread Flour. Mix well with whisk.
-Microwave 22-seconds. Stir, take temperature. Will be about 125-F.
-Microwave 11-seconds. Stir, take? temperature. Will be about 145-F.
-Microwave 11-more seconds. Stir, take temperature. Will be about 155-F.
The roux will be thick and creamy and a translucent-white color.
Cool to below 130-F.

My microwave is a mere 900-watts so I did an extra 11 seconds and then a final 9 seconds. It had that weird cooked smell and a pleasing consistency.

I threw it all in the kitchenaid to knead for 10 minutes, putting the oil in after a few minutes. Didn’t need to adjust any of the proportions (I measured by weight, and I had a smidge more starter than I “should”.)

Overnight rise, morning shape into loaf, rise another 4-5 hours, til over the pan.

10 minutes at 425 degrees, then 350 until interior temperature of 200, which was about 40 minutes. Great browning and look, maybe a little dry, could have maybe done a little less time. Total of 50 min in the oven seems like a lot, even for a bread with a lot going on.

I had to feed the starter. The leftover buttermilk from last week’s pie is gonna go bad. Neven has been talking about Tangzhong. So it just all came together. (but seriously also the only buttermild + sourdough recipe I found.)

It’s fine. It has some tang. But it seems kind of boring? I mean I clearly ate 1/3 of the loaf myself this morning, so it’s not BAD.

I hope someone else finds this useful – I’m just glad I don’t have to go three pages deep in google and then down in some comments to find the recipe again!

Granola Bar Experiment – In Progress

Based on this recipe, with some inspiration from this one

4.5 oz peanut butter
1/3 c brown sugar
1 medium banana, peeled and mashed (about 4oz or 1/2 c)
4 oz applesauce
1 tablespoon vanilla extract
1/2 teaspoon salt
2 1/2 c rolled oats
1/3 c roasted, salted pumpkin seeds
1/3 c sweetened shredded coconut
1/3 c flax seeds
1/2 c roasted, salted sunflower seeds
1/2 c raisins
1/2 c dried cranberries

Preheat oven to 350
Line 8″ x 8″ pan with parchment
Mix all ingredients and spread evenly in pan
Bake 30-35 minutes – it’ll start to brown around the edges.

So this is… just ok. I don’t object to anything about it in particular, and I definitely like that you can taste the banana and peanut butter. I’m thinking I might include almonds next time, maybe instead of the pumpkin seeds. And if I want to be sure I’ll be happy to eat it, I bet replacing the fruit with chocolate chips would work well.

It’s a little crumbly, but it doesn’t really upset me. Maybe toasting the oats first would give it better flavor?

I’m also wondering if I might make it in a 9″ x 13″ pan, and reduce the baking time – that should give me thinner bars, more like what we’re used to getting commercially.

Any ideas?

Loaded Blondies

Based on Blondies with Chocolate Chips and Walnuts 

Preheat the oven to 350 degrees. Line an 8″ x 8″ pan with parchment paper.

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1 stick butter, melted
1/2 c brown sugar
1/4 c sugar
Mix together
1 egg
1 tsp vanilla
Add and mix well – fluff that egg!
1 c flour
1/4 tsp baking powder
3/4 tsp salt
Add and mix until just combined
1/2 c chocolate chips
1/4 c shredded, sweetened coconut
1/4 c chopped walnuts
Add and mix in
1/2 c chocolate chips
1/4 c chopped walnuts
Spread batter into pan, sprinkle over the top

Bake for 30-35 minutes.
After fully cooled, cut into 16 squares.

(Vegan!) Applesauce Cake

I didn’t take a picture, but we ate more than half of it at Women Who Hack today, and the recipe was requested.

1/2 c oil
1 1/2 c sugar (sometimes I make these scant half cups as I’m measuring)
1 1/2 c applesauce
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
2 handfuls of raisins

45 minutes at 350 degrees in a greased bundt pan.

My actual recipe just says “spices” but the cinnamon/cloves/nutmeg combo above is what I used this time.
It’s great with vanilla or cream cheese frosting. It’s great plain. You can keep all this stuff in your pantry, especially if you can find canned applesauce (it uses just under a can worth.)

Strawberries and Yellow Cake

We could call it strawberry shortcake, but then I feel I’m misleading you about what kind of cake it is. And everyone I talk to has a different idea about what the cake for strawberry shortcake should be. So this is just an easy yellow cake that I think goes well with the strawberry goo.

Strawberry Goo
(a much simplified version of the one found on epicurious)
2 lbs strawberries, cored

1 Tblsp sugar
2 Tblsp sugar
2 tsp lemon juice
1/4 c water

One pound of strawberries is going to get smashed and cooked, the other is going to swim in bite sized hunks in the sauce created from the first. I usually put one pound directly into the saucepan, one directly into a mixing bowl with a lid, cutting it up to however small seems forkable. (This can be done days ahead of time, so it’s likely to live in your fridge for awhile.)

Toss the bite-size strawberry bits with 1 Tblsp of sugar in their mixing bowl and let them sit.

In the saucepan, use a potato masher to destroy the other pound of strawberries. Mash them up completely. Add the water, lemon juice, and remaining 2 Tblsp of sugar. Bring to a boil, then reduce heat to medium and let simmer for 4 minutes, stirring occasionally. Let this cool, add to the mixing bowl of strawberry bits, store in the fridge until needed.


Yogurt Cake
(almost precisely from theKitchn)
1 1/2 c (12 oz) yogurt
2/3 c olive oil
1 1/4 c sugar
3 eggs
1 tsp vanilla
1 tsp lemon extract
—-
2 1/2 c flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

Preheat the oven to 350. Grease a bundt pan.

Mix together all the stuff above —-, then stir in the dry ingredients until there are no lumps.

Pour into the bundt pan and bake for about 40 minutes. 

Bacon Cheese Puffs (Gougeres)

This is a combination of a recipe from the Seattle Times and one from French Women Don’t Get Fat.*
yields about 40 puffs

4 strips of minced, raw bacon

4 Tblsp salted butter
1 c water

1 c flour

4 eggs
4 oz grated cheese

Preheat the oven to 400 degrees.

Cook the bacon until crispy, set aside on a paper towel. Collect 2 Tblsp of bacon grease and put into a saucepan. Add the butter and water, bring to a rolling boil, then reduce heat to medium.

Remove from heat, add flour, stir til becomes a ball. Return to heat and stir for 10 seconds.

Transfer to a mixing bowl, cool 10 minutes.

Add eggs, cheese, and bacon. This will be a super gooey mess. Keep stirring and it will become a more homogenous bacon-flecked mess. Still pretty gooey.

Deposit in spoonfuls onto a greased baking sheet. I used one of the ice cream style scoops, but I think two spoons would have been easier since it’s so very gooey.

Bake 20 – 25 minutes.

I’m not sold on pre-mincing the bacon. I still chopped it a bunch after – it’s hard to cut it up small when it’s raw!

* I remember enjoying reading the book, but my main takeaways were her Gougeres recipe and a belief that champagne DOES go with everything. Including pizza.

Black Pepper Chocolate Coffee Cake

Is largely this recipe and most of the modifications are via MJ

Ingredients
Batter
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt (none if using salted butter)
1/4 cup cocoa
1 teaspoon finely ground black pepper
1 teaspoon espresso powder
Filling
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon finely ground black pepper
3/4 cup chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in dry ingredients. Spread 1/2 of batter in the prepared pan.

Mix together filling ingredients. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. This is harder than it sounds since the batter is just as thick as you’d expect once you realize that no actual liquids are involved.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

My pepper is super finely ground, which makes these measurements too much. It’s still yummy though. I think I will successfully manage to feed most of it to coworkers.