There is a kind of pull apart bread we eat in Mumbai / Bombay called pav .this recipe doesn’t taste anything like that.
What the$#@&-++, you must be thinking , why bother mentioning it then . because the Hokkaido milk bun hmb for short looks like pav ladi we get in India but tastes far better and is akin to a pav wearing foundation and make up sitting in a fancy car.
So the way to make it is also diffferent slightly more complex. We take a small amount of flour and milk and cook it to a paste. What this does is allow the rest of the dough when finished to get more soft and fluffy.( Because of complex chemical reactions..,you dont want to know all the details.
Flour 450+50 g
Milk 225+100 ml
Sugar 10 g
Yeast active dry-10 g
so now once we have weighed our stuff ,we measure out flour and take 50 g separate and cook it with 100 ml milk till it gets to be like a gel and gluey. This is called Yudane in Japan and tangzhong in china.we are not going to sit and examine which one came first or why they even work. Suffice it to say that they do.
Then you add the rest of the liquid ( milk ) in this case to the gluey mix and whisk it up .cool it till gets blood warm then add the sugar salt flour and yeast in that order.dont change the order otherwise you could kill the yeast.Also don’t put in yeast in hot dough which also is the way of the seppuku( honorable suicide ), because yeast will die above 50 odd degree and you will be left with a stone to pelt at your enemies .Bam blam..whiz..
Add 20 g of butter and 20 ml oil to dough and knead it in
Ok so we have arrived at that happy moment where the dough has been amalgamated and yeast is ready to multiply and make CO2 to make holes and allow your dough to rise. For this at home what I do is heat up water in the microwave and keep the dough next to it .( In a bowl).
Then preheat your oven to 190 deg C…the USA guys have to do a google search to find out what temp they need to achieve. Ok sorry it’s about 425 F.
Then the big piece of dough you knock back or de gas and divide into 20 pieces ..
Shape them into round balls and elongate them slightly.
Put back in the microwave with water till they get nicely proofed.
Then brush with milk and melted butter butter and bake for approximately 15-18 mins
makes one medium sized cake about 8 inch round cooking time about 45-50 mins , preparation around 15 , depends on how organised you are
Almond powder 10 g( I’ve said 10 but you could higher and reduce the flour a bit )
cinnamon powder- 2g
dry ground ginger- 2 g
Allspice- 1 g
Baking soda- 4 g
salt- 1 g
mixed nuts- 125 g(Almond, walnuts, cashews)
Ive separated the dry from the wet ingredients. so as to create a demarcation.
mixed dry fruit(raisins, dates, apricots, dont buy a ready mix)-200 g
brown/ raw sugar- 110 g
oil- 45 g( yes by weight)
butter -45 g
vanilla extract- a little
brandy or dark rum- 45 ml+ a bit more to brush on or baste after baking
Ok now to begin the process.First preheat oven to 170 Cand prepare your cake tin( this you always do first, REMEMBER THIS)
Heat the water with the oil, butter and fruits and sugar . Take off the heat and add brandy and vanilla. ( you can also put grated orage zest if you like.COOL DOWN before you add the eggs or you will have scrambled eggs which are ok, but not in a fruit cake.
Add the eggs , mix well and fold in the dry ingredients, and combine well.
Pour into your prepared tin and tap on the bench to make it even.
bake for about 45-50 mins till it is cooked but not dry.
when it comes out of the oven , hold in the tin for a few mins then demold and brush with some more alcohol.(its worth it, Truly.) The photo of the cake below has been cooked with kaffir lime infused rum and basted with bourbon
If you have reached this stage , you must’ve realised by now that you want to be here and cooking good stuff .Now for that to happen you need good cutting implements like knives ,and these need to be sharpened.
Most folk don’t or go the expensive route of using a knife shop which could be ok if they are nice guys like Shannon at house of knives .
These guys have been around for many many years and ive only known Shannon since 2010, but hes a top guy and will give you good advise regarding knives and sharpening. For the high end sharpening i dont bother about it and just take them to his workshop, which sits behind and below their shop around the back.
They are located at 24, Mt Eden road, Auckland .New Zealand.
We used to make this cheesecake which was like manna from heaven, created by our pastry chef Noel . He was a master craftsman and I wish I had worked more with him, but usually I would be getting hammered with 900 odd people for breakfast day in day out ..followed by 400-500 in our beachside restaurant which was meant to test our staying power .. literally..but that’s a story for another time we need to get moving on the cheesecake which is a 24 hr process in itself,
You mix and make the cheesecake today and then keep it overnight to set slowly. Do NOT BE TEMPTED TO DEMOLD ON DAY you make it..it will be ruined beyond your wildest imagination..I know because I’ve tried it.
Cream cheese , Philadelphia is the best , but a good alternative can work too- 2.2 kg( I know it’s a lot so it’s a good idea to make a quarter of the recipe to give you one medium sized cake tin( springform please or else gets difficult to demold)
egg whole-6 ea
egg yolk-12 ea
sugar-690 g( what-this makes about 36 -portions)
corn flour/ custard powder-80 g
vanilla essence- to your liking don’t put too little because then will smell eggy- 10-15 ml depending on strength
blueberries frozen to put inside.( Makes it look like a blue veined cheese but tastes a 100 times better and doesn’t smell at all..win win for all–150 g
mixed berries to make into sauce to serve on the side—i ill put on a separate post this bit
biscuit crumbs- use your favourite ones – about 150 g per tin
butter – makes it better helps to bind the biscuit crumbs– 50 g per tin
First thing s take ut the cream cheese about an hou before you start, makes it nice and soft and easy to mix.
then preheat your oven to 125 C., thats very low heat , becaue what are making is really delicate thing.
then line the spring form mold base with baking paper, and mix the biscuit crumbs and butter and cover the base of the mold.press down on the base to make it a bit more compcat and pop in the fridge to set
cream the cheese, with sugar and corn starch and slowly incorporate those eggs..one at a time..
Add vanilla and sour cream and mix one last time to get it all well blended but smooth not grainy.
pour over your prepared 1 tin or 4 depending on how much qty you made.
Bake at that very low heat , in a water bath, remember i said this is a delicate, this baby needs TLC
we need to go for 80 minutes of baking and midway through check if the top is getting too brown then cover it with piecef foil.
once its done the top might look a bit cracked and so on, thats fine its an artisan product not factor made with lots of stablisers and starches to make it shiny.
cool down and keep overnight to set.
Step 5 3/4- is to add your blueberries if you fancy them, if not make plain. I also at times spike this with baileys irish cream or amarula to make it even more divine.
Typically baba ghanouj in the western world is the wrong kind or rather wrongly named..what the world calls Baba ghanouj is actually called Muttabel in the levantine region .I know this because I was taught by the master Jedi of Lebanese food when I worked in Dubai. While that is great in itself , it is not Baba ghanouj..which we will try to make today .
so this forms part of Mezze which are different kinds of appetizers/dips/fritters /baked stuff and so on .
Eggplant 🍆- look for a plump one not too large mind U as those sometimes contain lots of seeds , let’s say -1 medium sized one about 300-400 g it’s not an exact science like bread making more like alchemy..add a drib of this or that. You need to stab this several times with a small paring knife ..think evil thoughts and let it out. The reason to puncture the skin is to make the cooking easier and let the steam escape. Then you roast this over an open flame, gas or charcoal, U could roast in the oven but doesn’t get the smoky aroma then. You need to turn it during the cooking process so the skin gets completely black and burnt, but don’t fear have some faith. Once this is done put it in a steel bowl and cool down.then you peel all the black burnt bits off and discard the stalk as well. wash and drain so we don’t get bits of carbonized eggplant skin in out diet.The burnt bits are great for your worm farm or in your garden.Then you take your favourite knife and again with the evil thoughts chop it up for 1 min and 28 seconds ( not really, but it’s good to put random times to see if the people are really reading). We need it roughly chopped and in a mixing bowl
Capsicum red is nice-1/4 /50 g chopped evenly please this time .. everything can’t be rustic
spring onion green and white -2 / 40-50 g washed well and chopped
Parsley flat leaf/ Italian the curly stuff has no flavour- 1-2 sprigs chopped doesn’t have to be very fine but not very chunky ..
lemon juice – to give a hint of tartness ..U figure out how much you like
Extra virgin olive oil which has a good taste and aroma -2 T roughly
Salt and pepper to taste
Garlic cloves -2 peeled and crushed really fine this time – this is good to do with the salt and the flat of your knife .
Cumin powder – 1 g / large pinch
Mix everything in a bowl , taste to see if you like it..arrange it neatly in a nice ceramic bowl and garnish / drizzle with some pomegranate molasses just a little because this can be quite acidic/ tart and some more Ev olive oil. No irritating foams and gels here , this is food which is heart warming not just fancy pants impress the Jones kind.
eat with bread of some kind, pita bread triangles to scoop it up ,or foccacia or khubz Afghani / which is like pide bread topped with sesame seeds.You can find bread recipes here or make one which you have used before..
All of mine do work .They might not be the prettiest buttons in the box but they certainly work .No filters, no Dramas or pretty faces in the background.
I can prove it , got evidence..😆😀
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..