Final Exam
Monday, 5 June 2017
Monday, 15 May 2017
Roti Canai
Ingredients:
290 g bread flour
4 mL Kosher salt
2 mL Granulated sugar
90 mL Ghee, room temperature (divided use) –use 5 mL to coat EACH ball of dough (total 20mL)
½ Egg, beaten
90 mL Whole milk
60 mL Water
Method (day 1):
1. Make the dough: using a stand mixer with a paddle attachment: Combine flour, salt, sugar and 30mL of the ghee. run on low with dough hook until mixture clumps.
2. Add egg, milk, and water.
3. Continue to mix with paddle until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. It should be a bit sticky, but not wet.
4. Cut into four equal pieces, about 4 oz. each (113 g.). Form into smooth balls. Coat each ball with one teaspoon of ghee (yes...that much), slathering them well.
5. Arrange in a single layer on a plate, cover lightly, and allow them to rest at room temperature for at least 6 hours. The dough can be made a day ahead up to this point, and kept in the refrigerator.
See Video how to make Canai
Method (day 2):
TRADITIONAL DOUGH STRETCHING METHOD (Practice This Technique with Cloth Napkin First)
A. Place four fingers of your right hand underneath dough and your thumb on top, at the 5 o’clock position. Place four fingers of left hand on top of dough at 8 o’clock
B. Throw dough by moving right hand toward your left side, and then slapping it back onto table in one quick motion. Each time, as the dough sticks to the table, pull it back to stretch it further. The dough gets thinner as it’s tossed and pulled. Repeat this until it become thin as possible without too many holes (a few are okay).
C. Systematically move your hands clockwise around dough perimeter each time you throw dough, allowing the disc to slowly rotate in your hands. This ensures an even stretch from all sides.
D. Make sure most of dough is paper thin by systematically moving around dough perimeter lifting thicker edges, pull outwards to thin and gently pressing against table to adhere.
Rolling
1. Form sheets into layered ropes: Drizzle the paper-thin dough sheet with 1 teaspoon of ghee. Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet.
Roti Canai
2. Fold top edge over again until you create a 1 to 2-inch (3 to 5 cm.) wide long rope. Each time you fold, try to capture some air in-between layers. (Alternate, simple method: loosely roll dough, jellyroll-style, into a 2-inch (5 cm.) wide rope.)
3. Beginning from one end, coil up the rolled rope into a loose pinwheel. Pull the outer end into center, and tuck it in.
4. Flip the coil over. Each coiled disc should resemble a turban, and be filled with pockets of air. Repeat with all remaining dough balls.
5. Let them rest at least 5 minutes for gluten (protein) to relax. This will make flattening them easier, and result in a more tender flatbread.
Sunday, 7 May 2017
Norwegian Potato Lefse
Ingredients: (Makes around 16 small ones or 8 large ones)
1 pound starchy or all-purpose potatoes
60 mL unsalted butter, room temperature
60 mL heavy cream
a pinch of salt, plus more to taste
250-370 mL all-purpose flour
For serving: butter, cinnamon-sugar, jam, peanut butter, cream cheese, cold cuts, cheese slices, gravlax, or any other topping!
Method:
1. Peel the potatoes and cut them into large, uniformly-shaped chunks. Place in a small saucepan and cover with cold water. Over medium-high heat, bring the water and the potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl.
2. Using a potato masher, potato ricer, or a dinner fork, mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream and salt. Keep mixing until the butter and cream are completely absorbed. Taste and add more salt if desired.
3. Transfer the potatoes to a storage container and refrigerate overnight or up to three days.
4. When ready to make the lefse, clear a large workspace for dividing and rolling out the flatbreads. Lefse are traditionally made with grooved wooden rolling pins, but a standard rolling pin will do the job just fine. A pastry scraper or sturdy spatula for lifting and transferring the rolled-out flatbreads is also handy.
5. Mix the mashed potatoes with 1 cup of the flour. At first this will be very crumbly and floury, but the mixture will gradually start coming together. Turn the dough out on the counter and knead once or twice to bring it together into a smooth ball.
6. Roll it into a thick log and then divide it into 16 equal portions for small 6-8" lefse or 8 equal portions for large 10-12" lefse. Roll each portion of dough between your palms to form a small ball. Cover all the balls with a clean dishtowel off to one side of your workspace.
7. Set a cast iron skillet or flat grill pan over medium-high heat. When a bead of water sizzles when flicked on the pan, it's ready.
8. Dust your workspace and rolling pin lightly with flour. Roll one of the rounds of dough in the flour and then press it into a thick disk with the heel of your hand. Working from the center out, roll the dough into as thin a circle as you can manage. Lift, move, and flip the dough frequently as you work to make sure it's not sticking. Use more flour as needed.
9. Roll the lefse gently onto the rolling pin, as if you were transferring pie dough, and lay it in the skillet. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked lefse to a plate and cover with another clean dish towel.
10. While one lefse is cooking, roll out the next one. Keep all the cooked lefse under the towel to keep them warm and prevent them from drying out. If the lefse start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.
11. Spread the lefse with your topping of choice and roll it up to eat. Leftover lefse can stacked with wax paper between the layers to prevent sticking and kept refrigerated for up to a week or frozen for three months. They can be eaten cold from the fridge or warmed for a few seconds in the microwave.
60 mL unsalted butter, room temperature
60 mL heavy cream
a pinch of salt, plus more to taste
250-370 mL all-purpose flour
For serving: butter, cinnamon-sugar, jam, peanut butter, cream cheese, cold cuts, cheese slices, gravlax, or any other topping!
Method:
1. Peel the potatoes and cut them into large, uniformly-shaped chunks. Place in a small saucepan and cover with cold water. Over medium-high heat, bring the water and the potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl.
2. Using a potato masher, potato ricer, or a dinner fork, mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream and salt. Keep mixing until the butter and cream are completely absorbed. Taste and add more salt if desired.
3. Transfer the potatoes to a storage container and refrigerate overnight or up to three days.
4. When ready to make the lefse, clear a large workspace for dividing and rolling out the flatbreads. Lefse are traditionally made with grooved wooden rolling pins, but a standard rolling pin will do the job just fine. A pastry scraper or sturdy spatula for lifting and transferring the rolled-out flatbreads is also handy.
5. Mix the mashed potatoes with 1 cup of the flour. At first this will be very crumbly and floury, but the mixture will gradually start coming together. Turn the dough out on the counter and knead once or twice to bring it together into a smooth ball.
6. Roll it into a thick log and then divide it into 16 equal portions for small 6-8" lefse or 8 equal portions for large 10-12" lefse. Roll each portion of dough between your palms to form a small ball. Cover all the balls with a clean dishtowel off to one side of your workspace.
7. Set a cast iron skillet or flat grill pan over medium-high heat. When a bead of water sizzles when flicked on the pan, it's ready.
8. Dust your workspace and rolling pin lightly with flour. Roll one of the rounds of dough in the flour and then press it into a thick disk with the heel of your hand. Working from the center out, roll the dough into as thin a circle as you can manage. Lift, move, and flip the dough frequently as you work to make sure it's not sticking. Use more flour as needed.
9. Roll the lefse gently onto the rolling pin, as if you were transferring pie dough, and lay it in the skillet. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked lefse to a plate and cover with another clean dish towel.
10. While one lefse is cooking, roll out the next one. Keep all the cooked lefse under the towel to keep them warm and prevent them from drying out. If the lefse start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.
11. Spread the lefse with your topping of choice and roll it up to eat. Leftover lefse can stacked with wax paper between the layers to prevent sticking and kept refrigerated for up to a week or frozen for three months. They can be eaten cold from the fridge or warmed for a few seconds in the microwave.
Hoddeok (Sweet Korean Pancake)
Ingredients: (Makes around 8 pieces)
500 mL all purpose flour
250 mL lukewarm water
10 mL dry yeast
a pinch of salt
15 mL vegetable oil
30 mL white sugar
125 mL brown sugar
30 mL chopped walnuts (or other nuts you have in stock)
5 mL cinnamon powder
Method:
1. In a mixing bowl, add lukewarm water, white sugar, yeast, salt and vegetable oil. Stir well.
2. Add all purpose flour and mix with a rice scoop or by hand.
3. Let the dough rise. Let it sit with lid closed (use cling wrap or a pot cover) at room temperature for 1 hour.
4. After an hour, dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
5. Let it rise for another 10-20 minutes.
6. For the filling, mix brown sugar, cinnamon powder and chopped walnuts in a bowl. Mix well.
Be creative and make your own fillings with your favourite ingredients such as other nuts or mozzarella cheese.
7. Now knead the dough to release the gas bubbles again.
8. Spread some flour on the cutting board and your hand. Place the dough on the board and knead it. Then cut into 8 equal-sized balls.
9. Take 1 dough ball, flatten it and put some filling in the center of the dough and then seal it to make a ball. If it’s sticky add some flour to the ball and your fingers. Repeat this 7 times to make 8 stuffed balls. Don’t be stingy with the fillings, you’ll thanks me later. ;)
10. Heat up the non-stick pan over medium head and add some vegetable oil.
11. Place 1 ball on the pan and let it cook for 30 seconds. Once the bottom side is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
12. Cook for about a minute until bottom is golden brown. Turn it over again and turn down the heat to low.
13. Place a lid on the pan and cook for 1 more minute. The brown sugar filling mixture will be melted to syrup. Serve hot!
Enjoy!!!!
250 mL lukewarm water
10 mL dry yeast
a pinch of salt
15 mL vegetable oil
30 mL white sugar
125 mL brown sugar
30 mL chopped walnuts (or other nuts you have in stock)
5 mL cinnamon powder
Method:
1. In a mixing bowl, add lukewarm water, white sugar, yeast, salt and vegetable oil. Stir well.
2. Add all purpose flour and mix with a rice scoop or by hand.
3. Let the dough rise. Let it sit with lid closed (use cling wrap or a pot cover) at room temperature for 1 hour.
4. After an hour, dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
5. Let it rise for another 10-20 minutes.
6. For the filling, mix brown sugar, cinnamon powder and chopped walnuts in a bowl. Mix well.
Be creative and make your own fillings with your favourite ingredients such as other nuts or mozzarella cheese.
7. Now knead the dough to release the gas bubbles again.
8. Spread some flour on the cutting board and your hand. Place the dough on the board and knead it. Then cut into 8 equal-sized balls.
9. Take 1 dough ball, flatten it and put some filling in the center of the dough and then seal it to make a ball. If it’s sticky add some flour to the ball and your fingers. Repeat this 7 times to make 8 stuffed balls. Don’t be stingy with the fillings, you’ll thanks me later. ;)
10. Heat up the non-stick pan over medium head and add some vegetable oil.
11. Place 1 ball on the pan and let it cook for 30 seconds. Once the bottom side is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
12. Cook for about a minute until bottom is golden brown. Turn it over again and turn down the heat to low.
13. Place a lid on the pan and cook for 1 more minute. The brown sugar filling mixture will be melted to syrup. Serve hot!
Enjoy!!!!
Naan Bread
Ingredients:
180 mL warm water
125 mL plain yogurt
30 mL vegetable oil
12 mL instant yeast
625 mL all-purpose flour
pinch of salt
melted butter for brushing
sea salt for sprinkling
Method:
1. Place the water, yogurt, oil, yeast, 2 1/4 cups of the flour and salt in a large mixing bowl and stir with a wooden spoon until it becomes to awkward. Pour the remaining flour on a clean work surface and tip the dough out onto it. Knead the dough for about 3 minutes, working in the remaining flour. Place the dough back in the bowl, cover the bowl with plastic wrap and set aside to rise for an hour.
2. Turn the dough out onto a work surface lightly dusted with flour and divide it into 6 pieces. Roll out each piece of dough into a rough circle about 8 or 9 inches across.
3. Heat a cast iron or any other heavy bottomed skillet on high heat. Drop in a naan and cook for about 90 seconds, until browned in spots on the bottom. Use tongs to flip the naan over to cook another 90 seconds, until the bubbles blister and turn toasty brown. Brush the naan with melted butter, and sprinkle with salt. Repeat with the remaining pieces of dough. Stacking the naan will keep it warm until ready to serve.
180 mL warm water
125 mL plain yogurt
30 mL vegetable oil
12 mL instant yeast
625 mL all-purpose flour
pinch of salt
melted butter for brushing
sea salt for sprinkling
Method:
1. Place the water, yogurt, oil, yeast, 2 1/4 cups of the flour and salt in a large mixing bowl and stir with a wooden spoon until it becomes to awkward. Pour the remaining flour on a clean work surface and tip the dough out onto it. Knead the dough for about 3 minutes, working in the remaining flour. Place the dough back in the bowl, cover the bowl with plastic wrap and set aside to rise for an hour.
2. Turn the dough out onto a work surface lightly dusted with flour and divide it into 6 pieces. Roll out each piece of dough into a rough circle about 8 or 9 inches across.
3. Heat a cast iron or any other heavy bottomed skillet on high heat. Drop in a naan and cook for about 90 seconds, until browned in spots on the bottom. Use tongs to flip the naan over to cook another 90 seconds, until the bubbles blister and turn toasty brown. Brush the naan with melted butter, and sprinkle with salt. Repeat with the remaining pieces of dough. Stacking the naan will keep it warm until ready to serve.
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