Posts tagged milk bread
Cheesy Sambal Milk Bread
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food

I’ve never ran a marathon before and I don’t really see myself completing one EVER. But after a month of constant workshops I think I can imagine what running one would feel like. Okay maybe a half marathon. At least a 10k! Each weekend for the last month I’ve been practicing my public speaking skills and praying to the dumpling gods that my dough was going to be workable that day. We went up all the way to Sea Ranch and back into the city, lugging bins and SO MANY tote bags filled with essentially a pop up dumpling restaurant. I haven’t had a gym membership since I left my full time job, but I’ve been making up for it by carrying that damn cooler everywhere and standing for hours. I can’t tell if that’s why my back hurts or if I’m finally transitioning into my grandma self.

I’m now on a little dumpling hiatus. My next workshop is not until August 10th, but you should totally buy your tickets now! It’s going to be a wonton party! In the meantime I’m going to spend some quality time with bread dough and work on some easy week night meals! My pleating fingers could use a break and our freezer is literally bursting at the seams with dumplings from recipe testing and workshop leftovers. Someone come over and help me eat all of them! Oh, yeah! Reuben’s parent’s are coming into town this week! So I’ll have some extra taste testers and bellies to fill with dumplings!

I better get working on their welcome treat! Should it be bread???! Milk bread is without a doubt my favorite bread. It probably was before and I never officially declared it until now. Close second is an excellent sourdough, but I could eat milk bread all day everyday. There is something so lovely about it’s airiness and softness that other breads just don’t compare. Challah? Brioche? Maybe. Those breads are like cousins to the milk bread. I haven’t done a side by side comparison… yet. But I’m pretty sure MB would come out on top!

There are a whole bunch of ways to make milk bread. There is the tangzhong method, which requires you to create a quick started by cooking flour and water into a paste. I used in this recipe. And some people like to use dry milk powder in place of some of the actual dairy - planning on trying out that method soon! I’ve grown super fond of the recipe I’m sharing today because you literally throw all the dough ingredients in the bowl of your stand mixer, walk away for 15 minutes while it does all the work for you, and that’s pretty much it! Easy peasy. Flavor-wise, it’s pretty comparable to other methods I’ve tried. However, the key to a better bread flavor is to allow your dough to rest longer. You can either let the dough rest at room temperature for 1-2 hours or pop it in the fridge overnight for it to cold ferment. The result is a bread that tastes less yeasty and has a softer and fluffier texture.

Once you’ve mastered the art of milk bread, the world of flavor combinations is limitless! Today I’m sharing a version filled with cheese and spicy sambal. Are you drooling yet?! Cheese and sambal sound like an unlikely couple, but if you think about it, sambal is just a spicy chili and garlic paste that’s quite similar to Calabrian chilis. Italians pair Calabrian chilis with cheese and carbs all the time! So it’s not surprising that when you roll milk bread dough up with cheese and sambal it ends up tasting like an amazing spicy pizza bread. I’m obsessed with it. The best part is tearing off a chunk while it’s still warm and slathering on some salted butter. OMG. I want to make another one now! Imagine an avocado toast or and egg in a hole using this bread! WOW. I wish I thought of that sooner! Hurry! Bake a loaf and test those carby ideas for me : )


Cheesy Sambal Milk Bread

makes 2 loaves

materials:

1 cup heavy cream
1 cup milk
1 egg
1/2 cup white sugar
1/2 cup cornstarch
2 cups all purpose flour
2 cups bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt
1/2 cup sambal
1 1/2 cups shredded cheddar cheese + more for topping

to make the buns:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 2 hours or in the fridge overnight, until the dough has doubled.

  2. Line 2 loaf pans with parchment paper.

  3. Scrape out the dough onto a lightly floured surface. Divide into 8 equal pieces. Take one piece of dough and roll it out into a roughly 5”x7” rectangle. Spread 1 tablespoon of sambal on the dough, keeping a 1/2” clean border around the edges. Sprinkle some cheese on the sambal. Fold both the 7” long edges over towards the center and roll the dough into a log. See photos above. Place log in the loaf pan. Repeat process with remaining pieces of dough until each loaf pan is fill with 4 logs. Cover loaves with a damp kitchen towel and allow to proof one last time for 1 hour.

  4. Preheat your oven to 350 degrees. Brush the tops of the loaves with milk and sprinkle on or grate a bit of cheese on top. Bake in the oven for 45-50 minutes until the tops are deeply golden brown.

  5. Remove the loaves from the oven. Allow to cool in the pans for 10 minutes and then remove to allow to fully cool on a wire rack.

  6. Enjoy with a slice of butter or plain as is!

Red Bean Swirl Buns
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food
Red Bean Swirl Buns - Eat Cho Food

Is it possible to still feel adrenaline pumping after 4 days? Maybe I should go to the doctor… or maybe I’m just still high on life? I’m going to go with that second option! WOW. What a weekend. I successful taught my first dumpling making workshop on Saturday and it was one of the best experiences of my life! I wouldn’t say that I love public speaking, but I don’t think I’ve ever had the opportunity to publicly speak about something I love so much until now. It was so fun to talk about the foods I love with new friends who also love the same foods!

The morning of, Reuben and I were scrambling to get everything together and organized to drive over to the workshop space. I had a little hiccup and forget some ground chicken after we drove about 3 blocks the down the street, but it’s okay we got it! And arrived at the space just in time! I felt like time was moving so fast. My mind was racing while also simultaneously checking off the millions of items on my setup list. Then all of a sudden it was 10 til 2pm and people started to show up! Real life human people! When most of your job is based on the internet and using your phone, it’s really nice to see real dang human beans. Especially human beans who want to make dumplings with you. Eventually all 11 of my dumpling makers had arrived and we got working! To be honest the following 2 hours were such a blur, but Reuben caught a lot of it on his phone and it seemed like I was speaking english properly and making some sense.

In the weeks leading up to this weekend I was so nervous about how the class was going to go! I just wanted to make sure everyone had a great time. That’s the people pleaser in me. Thankfully, I think everyone had a really fun time and was able to go home with a belly full of dumplings, a container of extra dumplings, and the new acquired skill of pleating the most perfect little dumps : ) Seriously, all of my students were making excellent dumplings in no time! I was one proud dumpling mom. Now I have to get planning on my next workshops! If you want to go to one of my classes make sure to sign up for my mailing list! It’s right on the side of my blog!

Obviously life has been very dumpling centric for a while now, but I don’t only want to be know as the dumpling lady… there are a whole bunch of things I still love to make! When was the last time we made a super fluffy bun together? It’s been a few weeks, but we’re about to change that! I’m sharing a recipe one of my ABSOLUTE favorite Chinese baked goods! Red Bean Swirl Buns! When I walk into a Chinese Bakery there is a 1000000% percent chance I’'m grabbing some sort of red bean bun to take home… or more likely inhale immediately.

What is Red Bean Paste?

If you haven’t had red bean paste before, don’t be turned off when you read the word “bean” and “sweet” in the same sentence. Red beans or adzuki beans are incredibly common in asian desserts. I grew up loving red bean everything! In buns, mochi, and even in this red bean dessert soup… we would get it at the end of our big Chinese family feasts all the time! I think I liked it way more than my brother and cousins. Red bean paste is sweet, a little nutty, and really rich and smooth. I would eat this stuff on toast.

I’ve always wanted to make homemade red bean paste, but it’s so hard to find whole dried adzuki beans anywhere. That’s why when I saw that Bob’s Red Mill sells bags of the great bean I knew I had to snatch them right up and get working on this paste! To make red bean paste you soak the beans overnight to give them a head start and so you don’t have to boil them for a billion hours. Then you boil the beans for about an hour or so, until the beans are soft and tender. You then blend up the beans with some sugar and you got yourself some luscious red bean paste ready for all your baking experiments or just some toast! I’ve also had red bean in popsicle and ice cream form…. that might be my summer experiment!

For this recipe I made my go to milk bread dough using Bob’s Red Mill Artisan Bread Flour and Organic All Purpose Flour and it came out so soft and fluffy! I also taught myself a new way to form pretty buns! I’ll call it the score and twist! It’s really not as hard as it looks. All you do is roll out a portion of the milk bread dough, spread a thin layer of red bean paste, fold and seal it up, cut a few slits, roll up the dough like a candy cane, and twist it into a cute little coil. Pop those babies into the oven and get ready for one of the best treats! There are few things better than a warm red bean bun fresh out of the oven!


Thank you, Bob’s Red Mill for sponsoring this post!


Red Bean Swirl Buns

makes 12 buns

red bean paste:

1/2 cup Bob’s Red Mill dried adzuki beans
2 cups water
3/4 cup white sugar

milk bread dough:

1 cup heavy cream
1 cup milk
1 egg
1/3 cup white sugar
1/3 cup cornstarch
2 cups Bob’s Red Mill all purpose flour
2 cups Bob’s Red Mill bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt

1 egg + 1 tbsp water - egg wash
1/4 cup water + 1/4 cup white sugar - syrup glaze (optional)

to make red bean paste:

  1. Soak adzuki beans in water overnight. The next day, drain the beans. Place soaked beans and 2 cups water in a pot and bring to a boil. Cover the pot and boil for 1 hour until the beans are soft. Drain the beans, making sure to shake off any excess water. Place the beans in a food processor or immersion blender. Add in sugar and blend until smooth. Place red bean paste in a sealed container and allow to cool. Keep in the fridge until ready to use. The paste will seem a little loose at first, but will firm up once it cools.

to make the buns:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 2 hours or in the fridge for 18 hours or overnight.

  2. Scrape out the dough onto a lightly floured surface. Divide the dough into 12 equal pieces.

  3. Roll out the dough into a roughly 6”x6” square, doesn’t have to be perfect. Spread about 1 tablespoon of red bean paste into a thin layer, leaving about 3/4” clear around the edges of the dough. Fold the dough in half. Tightly pinch the edges closed. Take a sharp knife or pasta cutter and cut 4-5 vertical slits in the dough. Twist the dough into a striped rope and then roll the rope into a coil, making sure the tuck the ends of the dough underneath the bun. Place bun on a parchment paper line baking tray. Repeat with remaining buns.

  4. Cover the buns with a lightly damp kitchen towel and let them rest for a final 45 minutes to proof one last time.

  5. Preheat oven to 350 degrees. Whisk together egg and water for your egg wash. Brush the egg wash over the buns. Place the buns in oven and bake for 20-25 minutes until golden brown.

  6. While the buns are in the oven, combine 1/4 cup water and 1/4 cup sugar in a small sauce pan and cook on medium heat until sugar has dissolved. Remove buns from the oven and immediately brush the syrup glaze over the buns. Allow buns to cool for a few minutes and then enjoy!

Notes:

  1. Buns are best eaten warm or day of baking. Store leftover buns in an airtight container for up to 4 days. To freshen them up a bit, just microwave for 20 seconds until warm and soft.