Sunday, March 26, 2017

Brioche French Toast

A hearty brioche french toast with crisp bacon and fruits drizzled with maple syrup! 

homemade brioche loaf! 

Overnight Sponge Dough
  • 250gm bread flour
  • 160ml water
  • 3gm instant yeast
  • 1gm salt
Method : Knead everything together till it forms a soft pliable dough. Divide dough into 50gm or 100gm portions and place in a ziplog bag. Chill in fridge to ferment up to 12 hours. Dough can be also freezed up to 3 months.

Brioche Main Dough (knead and proof by Kenwood BM250)
  • 100ml fresh milk 
  • 200gm fresh eggs
  • 50gm fine sugar
  • 1/2 tsp salt
  • 30gm unsalted butter
  • 400gm bread flour
  • 100gm overnight sponge dough, teared into small pieces
  • 4gm instant yeast

  1. Place all the ingredients into bread machine pan accordingly to the sequence above. Select dough function and let the machine knead and proof the dough for 1hr 30mins.
  2. After 1st proofing remove dough from bread machine and place on a lightly floured work surface. 
  3. Divide dough into portions of 200gm. Roll round and set aside to rest for 10 mins, covered.
  4. Flatten the dough into a rectangle shape. Roll it up like a swiss roll, pinch and seal the edge. Repeat with the other dough. 
  5. Take 3 strands of dough and pleat up. Tug the edges and place it into a pullman tin. Allow to proof for another 45 mins or until it reaches 80% of the tin. Bake in preheated oven at 180 deg cel for 35 mins until golden brown.
Recipe ref : honeybeesweets

Thursday, March 2, 2017

Sardines Aglio Olio

Our quick and delicious dinner for the day! I like Aglio Olio as it only takes less than 30 mins to get it done and served on the dining table.  

This is all the ingredients needed for this speedy sardines aglio olio.

Ingredients (4 servings)
  • 200gm spaghetti
  • 2 cans sardines in extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 red chilli, julienned
  • 1 lemon, juiced and zested
  • handful of toasted pine nuts
  • handful of flat leaf parsley
  • salt and pepper to taste

  1. Bring a pot of water to boil. Salt it well. Add spaghetti and cook according to package instructions.
  2. Prepare a non-stick pan. Pour in the extra virgin olive oil from the can sardines. Add in garlic and chilli when the oil is heated up. Saute till fragrant.
  3. Add in sardines and mix well. Use the spatula to break up the sardines into chunks. 
  4. Add in cooked spaghetti and toss well to mix. Add in lemon zest, juice, salt and pepper to taste. Mix well.
  5. Add in pine nuts and parsley and stir to combine. Remove from heat and serve immediately.
bon appétit!

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