Friday, August 26, 2011

The Perfect Shrimp Fried Rice

Shrimp Fried Rice


Ina Garten is one of my favorite Food Network Chefs, besides Giada.  If you follow Ina’s shows, you’ll know that she always prepare a special chicken dish for her husband when he returns home every Friday, from a week-long of work, away from home.  So, I guess her husband really loves chickens and never gets bored of it.   The trick is, Ina always put a new twist onto the same old chicken dish.  So, each dish looks and tastes like a new and exciting one.  My husband had a special dish that I always prepare on Friday too, it’s fried rice.   Oh yes, you can put millions of twists on a basic fried rice and I guaranteed you’ll never get bored of it as well.

Shrimp Fried Rice

There are a few basic ingredients that always appear in the traditional fired rice recipe.  The rest if the ingredient lists are really up to your imaginations.  Plus, you can use up whatever ingredients you have left in your fridge.  That’s what make fried rice so much fun to eat and prepare.  And what a nice way to clean up the fridge, too!  There are a few basic techniques and tricks you need to follow in preparing the fired rice that will yield success on your finished dish every single time. 

Shrimp Fried Rice

First thing first, the basic ingredients.  They are, of course, the rice (I used brown rice here, you can use white, jasmine, or what ever you have on hand), eggs, onions, mix vegetables, meat or seafood (if you’re not vegetarian), and green onions.

Eggs for Shrimp Fried Rice

Special equipment needed: a wok.  Or, a frying pan that is big enough to hold all the ingredients all at one.  Although you cook each ingredient separately, they all join into the "pool" at the end.  A big enough wok/pan will ensure easy stirring and no spilling.

Another important tips is to have all the ingredients ready and on stand-by before we start heating the wok.  This is a rather fast cooking dish, like most Chinese stir fry.  You won't have much time to chop up ingredients after your wok is heated.

First, cook the scrambled eggs and break them up into bit size pieces.

Eggs for Shrimp Fried Rice

Next, Kielbasa (polish sausage), hahaha...I know that's not a typical Chinese cuisine ingredient.  But that's what I have in the fridge, and to the wok it goes.  You can definitely use Chinese sausage if you want.  Brown them nicely to develop the flavor is the key.

Kielbasa for Shrimp Fried Rice

Up next, the onions.  I prefer the onions to have a little crunch in my rice.  So, I don't cook them until caramelized, just brown enough so the sweet flavor is developed.

Onion for Shrimp Fried Rice

Before you put the shrimps in, make sure the wok/pan is hot enough after the onions are removed from it.  If you're not sure, just heat the wok for a minute or two before putting the shrimps in.  Shrimps cook extremely fast and you definitely don't want to overcook them.

Shrimps for Shrimp Fried Rice

Next, the mixed vegetables. You can use fresh, canned or frozen ones.  I usually use the frozen one over the canned one as the canned one tend to be more soggy after reheating.

Mixed Vegetables for Shrimp Fried Rice

Last but not least, the rice.  The secret is to use a day old rice when you want a perfect fried rice dish that each grain of rice is separated and not stick together (well, not a secret anymore now).  Same as the theory of using a day old bread to make french toast.  You want less moisture in the fried rice so they won't be soggy or sticky.  Now, here comes the debate of using soy sauce in the rice.  I never put soy sauce in my fried rice.  As the authentic fried rice shouldn't have soy sauce in it.  The best way to season the rice is to use oyster sauce (my top choice), chicken bouillon granulate, or kosher salt.  Maggi sauce would be a wonderful choice too, but you can serve that on the side and add as much or as little to your own taste.

Brown Rice for Shrimp Fried Rice

When the rice is heated through, everybody is back to the pool for a final stir.  Then season with white pepper and a dash of sesame oil.  Turn off the heat before you stir in the chopped green onions and you're done.

Shrimp Fried Rice

It's really easy to prepare and versatile.  If you follow these little tips, you'll have perfect fried rice every time.

Shrimp Fried Rice

Thank You all for all those sweet and lovely "Birthday" wishes from the previous post.  I truly appreciate your supports, feedback and suggestions you provided.  Since quite many of you requested to see more Asian, healthy and easy to prepare recipes, this Perfect Shrimp Fried Rice fits into all of those categories.  Yes, it is considered a healthy dish because you can control the amount of oil used to cook this dish, which is much less than those from the take-out places, and no MSG is used!  Who needs take outs when you can make this succulent and healthful fried rice so easily at home?  Not me.

If you haven't enter the Silicone Baking Mat (Silpat) and Vanilla Powder Giveaway yet, here's the link.  Good Luck.

This post is shared with:
Melt in Your Mouth Monday
On Menu Monday
Mingle Monday

Saturday, August 20, 2011

uTry.it Turns One! More Macarons…Oh yeah…and a Giveaway

Meyer Lemon Macarons with Meyer Lemon Curd and Blueberry Buttercream


uTry.it turns one today!  Woohoo!  It’s amazing looking back to the past 365 days.  365 days of happy memories because of you, every single one of you, my dear readers and food blog friends. 


When I wrote my very first blog post a year ago, I’ve never expected I would gain so much from writing a food blog (besides gaining the weights from testing out recipes, hahaha…). I’ve made so many news friends and fellow bloggers. I truly cherish all of your friendship, comments, supports, feedbacks and kindness. It’s overwhelming, but in a very positive way.


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Did you know, the post that received the most comments and feedbacks in the past year was The Culinary Smackdown Battle-Cookies.  It was such a fun event/contest.  I really love to see all those scrumptious cookie recipes that you shared on my blog.  Maybe I’ll host another similar event again in the near future.  What do you think?


Speaking of cookies, the French Macaron was the type of cookie that got the most recipe posts in the past year from the cookie category.  Probably because it’s a plain canvas that I can create so many different flavor combinations in these little cuties.  What can I say, they are absolutely addictive.  If you haven’t make these cuties before, here’s the post for some basic Macaron making tips. 

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To extend my appreciation for your supports of my blog, I’m hosting a Giveaway on uTry.it’s Birthday.  The prizes from the giveaway will help you to a step closer to making these Macarons as well.  That is, if you haven’t make them before. 


This Giveaway is now Closed. Thank you for everyone who participated.


Prize #1: Silpat Non-Stick Silicone Mat 11 1/2-by-16 1/2-inch.  It fits perfectly on my 12 by 17-inch baking sheets.  A must have for Macaron making. Of course, you can use the Silpat when you make any other cookies, breads, meringues, etc.
Silpat Non-Stick SiliconProduct image from Amazon
Prize #2: Bourbon Vanilla Powder 2.5 oz. by Nielsen-Massey Vanillas. A key ingredient for Macaron making.  Adding lots of flavor but not moisture, which is essential for successful Macaron making. 

Madagascar Bourbon Pure Vanilla Powder
Product image from Amazon


Rules for the Giveaway:

This giveaway is open to anyone, anywhere in the world.  1 winner will be selected using Random.org and the winner will get both prizes. Must be a uTry.it public follower/member through Google Friends Connect to participate.  (See the right hand side bar under “Follower” with the button “Join this site”).  You have until Wednesday, August 31st, 12 midnight PST to enter this giveaway.  Winner will be contact via email shortly after the giveaway is closed.

Mandatory Entry: 

Leave a comment and tell me what kind/type of recipes you would like to see more on my blog.  Is it desserts,entrée, or entertaining appetizers? Do you like Chinese, Asian, French, Italian or whatever you can think of?

Additional Entries: (you can do any or all of the following, just leave a separate comments for each)

1) “Like” uTry.it’s Facebook page.  Here’s the link. 
2) Share this giveaway with your friends on Facebook.  Please include the link to this post when you share.
3) Follow uTry.it on Twitter.  Here’s the link.
4) Tweet about this giveaway.  Please include my Twitter handle @utry_it and the link to this post in your tweet.
5) Subscribe to my blog via email.  You’ll receive an email to verify the subscription.  
6) Subscribe via RSS feed.



Meyer Lemon Macarons with Blueberry Buttercream and Meyer Lemon Curd:
Printable Recipe
Makes about 30-35 filled macarons


For the shells:
110 gram egg white (3 large eggs), age the egg whites in the fridge for 2-3 day
30 gram granulated sugar
185 gram powdered sugar
110 gram almonds
1 teaspoon vanilla powder
1 tablespoon of finely grated Meyer Lemon Zest

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla powder until well combined.
In a food processor, process the almonds and powdered sugar until the almonds are fine.  Pour into a large mixing bowl and whisk to break any lumps. 

Add the meringue into the almond mixture and fold carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process should be around 40 to 50 strokes.

Test a small amount on a plate. If the tops flattens on its own after 10 seconds, you are good to go. If there is a small beak, give the batter a couple more turns. Fill a pastry bag fitted with a large plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with a Silpat.

Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. Let cool completely.

For the Blueberry Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1/2 a Meyer Lemon
2 tablespoons of Meyer lemon juice
1/4 cup blueberry preserves

In a large heatproof bowl over a saucepan of simmering water, whisk the sugar and egg whites constantly until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.


Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, lemon juice, and blueberry jam, beat the buttercream on medium-high speed until it is thick and very smooth, about 6-10 minutes.  Transfer to a pastry bag fitted with a medium plain tip. 


For the Meyer Lemon Curd, please see recipe here.


To Assemble:
Spoon a dollop of Meyer lemon curd in the middle of a Macaron shell, pipe blueberry buttercream around the lemon curd and top with another Macaron shell.  Enjoy.


This recipe is shared with:

Sweets for Saturday
Foodie Friday
Fresh Food Friday
Friday Favorite
Fat Camp Friday
On The Menu Monday
Melt in Your Mouth Monday
Full Plate Thursday
These Chicks Cooked
Friday Favorites
I'm Lovin It
Friday Potluck
Sweet Tooth Friday

Sunday, August 14, 2011

Valrhona Chocolate Crepe Layer Cake with Hazelnut Cream—Happy Birthday to My Hubby

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It was my hubby’s birthday and I wanted to make him something special.  Since he’s a chocolate lover, it’s just very natural that I made him a chocolate cake.  This is no ordinary chocolate cake.  I make this cake with Valrhona Chocolate, Valrhona cocoa powder, and Valrhona chocolate pearls, my choice of chocolate!  (It might sounds like an advertising, but NO, Valrhona didn’t sponsor my post nor send me free chocolate to say this, although I secretly wished they did! LOL)  I just love the deep and rich chocolate flavor from Valrhona products. 

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I originally saw the crepe layer cake from Martha’s site.  I know I have to make it someday.  Even though I didn't exactly use Martha’s recipe, this cake was definitely inspired by her. 

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I promise not to reveal my hubby’s age. But the answer is in the picture above. If you can count, his age is exactly the number of crepes I used for this cake. Winking smile Cool, huh?

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Since it was a surprise cake for my hubby, I made the cake when he was at work. So, how did I get the picture above? I was pouring melted chocolate with my left hand and holding my camera and shooting with my right hand. Not an easy task because my camera is quite heavy. I almost dropped the whole pot of chocolate onto the cake, I mean, the chocolate and the pot!!! hahahaha….it was kind of fun though and I’m happy I’ve captured this image.

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I just love the melted chocolate drizzle down the layers of crepes that are filled with hazelnut cream. So luscious and beautiful.

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After the cake was chilled in the fridge and decorated with candied hazelnut and chocolate pearls, it’s all ready for the candle and cake cutting ceremony.

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It was definitely a fun cake to make, and it’s almost too beautiful to cut into, almost. For those who do not know what to expect from the inside of the cake, it will certainly come as a surprise once the cake is sliced open.  I definitely love the gorgeous layers of this cake.

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Although the candied hazelnut didn’t come out as I expected because the candy “tail” chipped a little when I pick them up from the parchment paper, they still tasted wonderful. I love the crunch and the toasted nutty flavor from the "candied" hazelnut. 

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Here’s how the inside looks like, with all the layers of crepes and cream, and love. 

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If you have a special birthday celebration, I strongly suggest you to make this cake.  It’s a lot easier to make than it looks.  Plus, you can (and you should) make this cake a day, or two, ahead of time, without having to worry that the cake will get 'dried out' when sitting inside the fridge.  I’m sure the person who receives this cake will be very pleased and be very surprised!

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Happy Birthday, My Love!  Wish you good health, love and happiness.  May all your birthday wishes come true.  I look forward to celebrate many many more “layers” and birthdays with you.





Valrhona Chocolate Crepe Layer Cake with Hazelnut Cream:
Printable Recipe



For the Chocolate Crepes:

  • 4 large eggs
    5 tablespoons sugar
    1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 1 cup water
  • 1 1/2 cup cake flour
    1/2 cup Valrhona cocoa powder
  • 6 tablespoons melted butter
  • Butter, for coating the pan

  • In a blender, combine all of the ingredients and blend for 10 to 15 seconds, or until all ingredients are well combined. Place the crepe batter in the refrigerator for at least 1 hour.  I let it rest in the fridge overnight.  Thus, allows the bubbles in the batter to subside and the crepes will be less likely to tear during cooking. 

  • Heat a crepe pan or a small non-stick pan on low heat. Grease the pan with butter and wipe off any excess with a clean paper towel. Pour 1 ounce (2 tablespoons) of batter onto the center of the pan and swirl to spread evenly. Cook for 30 seconds on the first side and flip. Cook the other side for another 10 seconds and remove to a cutting board lined with parchment paper. I separate each cooked crepes with parchment paper until they are cool before I stack them together. Continue until all batter is cooked. 

  • For the Hazelnut Cream:
  • 1 cup whipping cream
  • 1/2 cup Nutella Chocolate Spread

    In a stand mixer fitted with whisk attachment or with your hand held mixer, whip the cream until stiff peaks form.  Add Nutella and blend until well incorporated.  Refrigerate until ready to use.


Chocolate Glaze:
1 cup heavy cream
1 tablespoon light corn syrup
Pinch of salt
1/4 teaspoon of instant coffee granulate
8 ounces Valrhona 68% Bittersweet Dark chocolate, finely chopped

In a small saucepan over medium high heat, bring cream, corn syrup, and salt to a boil. Remove from heat. Add chocolate and instant coffee.  Stir with a wooden spoon until all chocolate is melted and the glaze is glossy.  Let cool completely.


  • Candied Hazelnut (adopted from Martha Stewart):
    • 12 hazelnuts
    • 1 cup sugar

    • Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a counter top; set a baking sheet on floor next to the edge.

    • In a heavy saucepan, cook sugar and 1/4 cup water in a medium over medium heat, stirring occasionally until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil.  With a wet pastry brush, brush the sides of the sugar mixture to prevent crystals from forming. Let it boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 6 to 8 minutes.

    • Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board.  Let caramel string drip over edge onto prepared sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

    To Assemble:  

    Set a wire rack over a baking sheet, place a crepe in the middle of the rack.  Spread 1 to 2 tablespoons of hazelnut cream evenly on the crepe.  Top with another crepe.  Continue to layer the hazelnut cream and crepes until all cream are used up.  Refrigerate until firm, about 30 minutes to 1 hour.

    Drizzle 1/2 of the Chocolate glaze on top of the cake and let it dripped to the sides.  Spread remaining glaze around the sides of the cake and make sure all crepes are covered completely.  Refrigerate until glaze is firm, about 30 minutes.  Garnish with Candied hazelnuts and Valrhona Chocolate pearls.

Monday, August 8, 2011

Food Handling Tips for a Summer Grilling Event

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If you’ve been following my blog, I’m sure you’ve heard of Kitchen PLAY.  Each month Kitchen PLAY hosts a Progressive Party with six food bloggers assigned to create a course of their own.  This month, I’m one of the 6 lucky bloggers chosen to create an iconic grilling recipe, sponsored by the Ad Council.  This month’s Progressive Party is a bit different from the previous events on Kitchen PLAY as our focus is on “safe food handling behavior”, not just the recipe itself. 

Therefore, this post will provide some useful information on how to handle food safely for grilling, which is perfect for the summer!



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FACT: Did you know that one in six Americans will get sick from food poisoning this year alone?

Yikes….That doesn’t sound like fun at all.  Let’s do it the right way and make food safer for our family, shall we?!  Here are the basic 4 steps to follow:

checkyourstepsiconbox


Step #1:  Clean
Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards. So, wash your hands and the utensils the right way to prevent the spreading of bacteria.  Yes, there is such a thing as 'the right way' for hand washing!


Here’s how we should do it.


  • Wet your hands with warm or cold running water and apply soap.
  • Rub your hands together to make a lather and scrub them well. Be sure to scrub the backs of your hands, between your fingers, and under your nails. Bacteria can hide out here too!
  • Continue rubbing hands for at least 20 seconds. Need a timer? Hum “Happy Birthday” from beginning to end twice.
  • Rinse your hands well under running water.
  • Dry your hands using a clean towel or air dry.
See picture below? Yes, those are my hands!  Smile Beautiful, huh?  Oh no, I meant to tell you to look at the background, not my hands.  See that hand soap dispenser?  It’s one of those with motion sensor.  So, it’s really handy when you got both of your hand dirty and no one nearby to pump you any soap! LOL.  After all, you should not be touching the soap dispenser pump when your hands are dirty, to avoid cross contamination.
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Besides your hands, make sure the utensils and working surfaces are clean as well.  Also, wash the fruits and veggies, but not meat, poultry, nor eggs!  Because washing raw meat and poultry can actually help bacteria to spread when the juices from the raw meat splash onto the sink and/or countertop, which will increase your chances of cross contamination!  For more details.  Check out the Food Safety site here.


Step #2: Separate

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Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs.  I love these boards because not only there are in different colors but there is also an actual picture of what each cutting board is meant for. 
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It is also important to keep meat, poultry, seafood, and eggs separated from all other foods at the grocery and in the fridge.

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Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping or leaking onto other foods underneath.  If you’re not planning to use the foods within a few days, freeze them instead.

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Step #3: Cook

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FACT: Did you know that the bacteria that cause food poisoning multiply quickest in the “Temperature Danger Zone” between 40˚ and 140˚ Fahrenheit?


Take the “guess work” out of the equation by using a food thermometer!  (Yes, it is my beautiful hand again holding the food thermometer below!)

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What’s the “right” temperature, you might ask.  Here’s a chart for your reference.  I recommend you print a copy and stick it on the fridge like I did.  Winking smile  


Step #4: Chill

FACT: Did you know that illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them? (And if the temperature is 90 ˚F or higher during the summer, cut that time down to one hour!)

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Please remember to refrigerate perishable foods within two hours.  Never thaw or marinate foods on the counter.  Last but not least, know when to discard the food.  Here’s a helpful time chart to check on that.
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I hope you all learned something new today.  I certainly did with all the helpful information from the Food Safety Website.



Make This Recipe Safer on Facebook!


The campaign sponsors also have some handy-dandy refrigerator magnets to remind you and your family about food safety while cooking. Click here to receive your FREE magnet! Then share photos of your magnet, your personalized safety tips, and/or the dishes you've cooked safely on the Kitchen PLAY facebook page. (Be sure to tag FoodSafety.gov and Ad Council!).


Let's work together to Make Our Recipes Safer!





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Disclaimer:  This is a sponsored post by the Ad Council and Kitchen PLAY.  However, all opinions are 100% my own.



The American Classic—Hamburger with Caramelized Onions and Spicy Mayo:
Printable Recipe


Serves 4

For the Burger: 
1 1/2 pounds freshly ground chuck
steak seasoning
vegetable oil for brushing the patties and the grill
4 slices Swiss cheese
4 hamburger buns
1 tomato, sliced
8 butter lettuce leaves
1 recipe of caramelized onions (click here for the recipe)

For the Spicy Mayonnaise: 
1/4 cup Mayonnaise
2 teaspoons Sriracha Chili Sauce (replace with 2 tablespoons of ketchup for kids)

For the burgers:
Preheat the grill to high.  Divide the ground beef into 4 patties (6 ounces each).  Make a dent/well in the middle of each patty (as shown from the picture on this post).  As the patties cook up, they will be flat instead of having a “bump” in the middle.  Season both sides of each patty with steak seasoning. With a pastry brush, brush oil on both sides of the patties.  Grill for 5 minutes on each side.  During the last 2 minutes of cooking the second side, place a slice of cheese on each patty until melted.  Don’t forget to check the temperature of the patties with a food thermometer (minimum of 160F degree for ground beef)!  Winking smile  Make sure the tip of the food thermometer is in the middle of the patty without touching the grill.

For the Spicy Mayo:
In a small bowl, stir the mayo and Sriracha Chili Sauce (or ketchup) until well combined.

To Assemble:
Slather the bottom of the hamburger buns with spicy mayo, top with a lettuce leave, a slice of tomato; top with a grilled hamburger patty, caramelized onions and top each with the bun top.

Recipe Shared with:

On the Menu Monday
Made By You Monday
Mingle Monday
Mouth Watering Mondays
Foodie Friday

Wednesday, August 3, 2011

Brown Wheat Bread - Cheesecake Factory Style using TangZhong Method (湯種法)

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If you’ve been to Cheesecake Factory, you probably know about the Brown Wheat Bread that they serve before your order arrives.  They are addictive!  There were times I ate so much of this bread that I couldn’t even finish 1/3 of my entrée.  I’ve been searching high and low over the internet for the recipe, but with no luck.  As you know, I love baking bread at home especially with the TangZhang method (湯種法).  If you’re not familiar with the TangZhong method, please refer to my posts here, here and here. You’ll see why I love this method so much.  Lately, I’ve been experimenting this recipe to incorporate the TangZhang method for this brown wheat bread.  The result was Ah—mazing!

Chicago Metallic 17x9-in. Nonstick Professional Nonstick Perforated Baguette Pan
Product Picture from Amazon

I used this baking pan as shown from the picture above to make these baguettes.  They are perfect for this recipe.  The perforated pan keeps the bread baking evenly and the unique shape helps the loaves stay in their round shape.  For more details about this pan, please to go the “Equipment” tab above this post or simply click here.

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Just like how they'd serve it in Cheesecake Factory, a small tab of butter or margarine is all you need for this amazing brown wheat bread.  Its flavor is rich and complex.  You’ll taste a hint of molasses and rye in the background along with the cocoa.  The texture is smooth and soft (thanks to the TangZhong method, the bread stays soft and tender for a few days) with a bit of crunch from the oaks on top.  Hm…now, I can enjoy this wonderful bread anytime at home without the wait and the noise from Cheesecake Factory! 

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Brown Wheat Bread - Cheesecake Factory Style using TangZhong Method (湯種法):
Printable Recipe

Makes 3 (16 inch) loaves

Ingredients for TangZhong湯種:
3/4 cup boiling water
1/4 cup plus 2 tablespoons bread flour

Ingredients for Brown Wheat Bread:
1 cup warm milk
1 teaspoon salt
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons vegetable oil
3 tablespoons molasses
3/4 cup whole wheat flour
1 cup bread flour
1 cup rye flour
1 tablespoon active dry yeast

Ingredients for the top:
1 Egg
1/4 cup old fashion oaks

To Prepare the TangZhong湯種:
Place bread flour in a small bowl, pour boiling water over the bread flour and stir quickly with a fork to combine until no lumps.

When it’s slight cooled, wrap the mixture (it'll be a very wet dough) with plastic wrap, form dough in ball/round shape and leave in a bowl in the refrigerator overnight.


To Make The Bread:
1. Take out the TangZhong 湯種 from the fridge at least an hour before use (I usually leave it on countertop until it's room temperature).

2. In a bread machine, pour in ingredient in this order, warm milk, TangZhong 湯種, salt, sugar, cocoa powder, vegetable oil, molasses, whole wheat flour, bread flour, rye flour, and yeast. Set bread machine to dough setting according to its user menu.

3. When dough is ready, spray baking pan and your hands with a little cooking spray.  Take dough out from bread machine and punch it a few times to deflate it. Divide dough into 3 equal portions and shape them into balls. Leave them in a warm place to rest for 15-20 minutes.

4. Knead each dough ball a few times and roll each into a 16 inch long log. Place them onto the 17x9x-inch baguette loaf pan. Let dough proof the 2nd round for 45 minutes to an hour in a warm and moist place.

5. Preheat oven 425°F. Brush egg wash on top, sprinkle oaks on top and bake for 20-22 minutes

Tips: When proofing the dough, make sure it's in a warm place and covered with a towel or plastic wrap so it won't dry out. I usually place it in the oven (uncover and off the heat) with a bowl of hot water.

Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour.  If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for a hour until the dough double in size before you move on to step 3 from above.)

This recipe is shared with:

Foodie Friday
Melt in Your Mouth Monday
On The Menu Monday