Thursday, April 10, 2014

Homemade Miso

Do you know what exactly Miso paste is?

Miso is a traditional Japanese seasoning, fermented soy beans with salt and Aspergillus oryzae (kind of yeast, made from fermented rice, used as ferment starter).
That is basic ingredients, but there are more recipe how to make Miso depends on region in Japan.

Aspergillus oryzae, we call it Koji in Japan. Koji is used to ferment soy beans to make Miso and soy sauce. And also it is used to ferment rice to make Sake and rice vinegar.
Shochu (Japanese distilled beverage) is also made from Koji and rice or barley or sweet potato.

I first made homemade miso paste last year. I ferment miso for 6 months, then start to use for cooking. Once I start to use, I make another batch of miso paste for next stock.
It is 3rd time today.

It could be ferment longer like 1 year. It develops cultured and rich flavor.

I roughly report how I made Miso paste. 

Soy beans 1kg
Koji 1kg
Salt 450g

I got soy beans from Asian super market. It is difficult to get Koji overseas. You need to buy it online from Japan. I got Koji from Urban Hippie,  making miso in Nelson, New Zealand.

Day 1.
Rinse soy beans, get dirt off. Soak it for overnight. It have to be covered with lots of water. Beans are soaked and get bigger.

Day 2.
1. Cook soaked soy beans with pressure cooker for 20 minutes or use stove, cook for 4 hours until it gets soft enough. Press a bean with your thumb and little finger, if it easy to crash, it is soft enough.
Unfortunately, I don't have pressure cooker. I cooked with a pot for long hours.

2. Strain the beans, but DO NOT through away boiled water.
Cool down beans until it gets body temperature (35℃)

3. Meanwhile mix salt and Koji together in a large bowl. It need to be blended well.
4. When beans get cool down enough, mash it. I used food processor to mash it. I added strained beans juice (process 2) to make the paste smooth.

5. Combine beans paste and koji and salt mixture in a large bowl. I got 9L bucket using for only Miso. I could not find big enough bowl at the kitchen.
Combine well.
6. Make miso balls. It makes easy to pack the paste in a jar without air in.
7. Pack the miso ball in a jar and press. Try not to air in.  I use a 9L bucket as a miso jar.

8. Cover the surface, avoid to be touched air. Put heavy weight on the top.
Cover the jar  with cloth and put date memo. You will not forget when you made miso.
Storage it at room temperature, not too warm, not too cool. It takes 6 - 12 months to ferment it and develop cultured. You need to stir it every 3 months to ferment it evenly.

Wednesday, April 9, 2014

Sesame Cracker

I enjoy wine and cheese combination on the weekend. Just having relax at home.

One day, I go to supermarket, I choose wine, cheese and crackers as usual. I was thinking which cracker shall I take. Plain or sesame or grain, thin or thick, expensive or cheap???????

Why not make homemade cracker by myself? I am a baker.

I never came up with idea making crackers. I cant believe it myself.

Anyway, I got flour, wholemeal, sesame and olive oil at home. It was simple ingredients and easy process.

I add honey as sweetness. Non sugar and butter, healthy choice.

 Sesame Cracker
(makes 50)
Plain flour 80g 
Wholemeal flour 120g 
Sesame seeds 3 table spoon
Olive oil 4 table spoon
Water 4 table spoon
Honey 1 table spool 
Salt pinch

Baking paper on the baking tray. 

1. In a bowl, combine all ingredients and mix it with your finger. It becomes dough.

2. Transfer the dough on the floured counter. Roll it out as thin as possible.

3.Transfer the dough on the baking tray.  Mark square with knife, but not cut through.

4. Prick each cracker with a folk. Preheat oven at 190℃.

5. Bake it at 190℃ for 13 minutes until it becomes golden color.

6. When it gets cool down, separate individual.

Friday, March 7, 2014

Japanese style Sausage Rolls

I don't know what to call it in English, but it is called Sausage rolls in Japan. I live in New Zealand, of cause, Sausage rolls is puff pastry stuffed with mince. I think it is common in US, UK and ...wherever.

It is similar with hot dogs that is kind of sandwich served with grilled sausage. 

This sausage rolls that bread dough is tied around sausage, and baked in oven together.

It is sold at bakery in Japan. I used to eat a lot when I was kid.

It is nice when it is hot. I reheat it before I eat.

Japanese style Sausage rolls
 (makes 8)
400g High grade flour
8g Salt
20g Sugar
8g Dry yeast
140g Water (lukewarm)
100g Milk (lukewarm)
1/2 Egg
20g Butter (soften)

Sausage  8

Egg wash
1/2 egg wash + Milk

Tomato sauce

1. Combine dough ingredients except butter in to a large bowl. Knead it with your hand, until it becomes dough. Take it out onto the floured counter, knead it for 15 minutes until it gets elastic and smooth. Add butter, knead it until butter is just evenly incorporated into the dough.

2. Put it back into oil sprayed bowl. Put plastic cover on it. Place it warm place until it gets double size. (1- 1.5 hour)

3. Pour the dough on the floured counter, deflate it gently. Divide it into 8 pieces (100g each). Make them ball shapes. Rest them for 15 minutes.
Set baking paper on the baking tray. 

4. Shape them in to 30cm long.
 Tie dough round the sausage. See below...

 Stack the edge under neath the dough.
Make little bit space, the dough will proof.
Place them on the baking try.

5. Place the tray with cover at warm place for 40 minutes until it they get bigger.

6. Preheat oven at 180℃.
Brush egg wash. 
Decorate with tomato sauce or mustard as optional.
7. Bake them at 180℃ for 15-20 minutes until they get golden color.

8. Cool them down on the wire rack.

It is placed at Yeastspotting.

Wednesday, February 12, 2014

Walnut Rye Bagel

I think I make walnuts and rye bread many times, because it is one of my favorite bread.
Today, I made the bagel version.

I held baking class at home. Bagel is the one of most popular request at the my baking class.
I had Honey Bagel recipe. There is more detail how to shape bagel.

Do you know what kind of effect bagel get as boiling it before bake?

By boiling the dough, the starch by the surface get gelatinized itself and create the coating.  That makes bagel surface crispy.

And also the bagel gets proof with boiling temperature. It won't proof much during baking.
The surface is already hard, then crumb has got limit to proof in the oven. That makes chewy and doughy texture.

Boiling Bagel
  • To make crispy crust
  • To make chewy and doughy....
I used muscovado sugar to make it dark color and strong flavor.
My recipe makes 5 bagels. You can make double batch if you like.

Honey and butter on walnuts bagel and chocolate spread on it : ) That is my favorite.

Walnuts Rye Bagel
220 g High grade flour
30g Rye flour
10g Muscovado sugar or Brown sugar
5g Salt
5g Yeast
165g Water (warm)

70 g Walnuts

Boiling water
1 table spoon of sugar

1, Combine dough ingredients in to a large bowl. Knead it with your hand, until it becomes dough. Take it out onto the floured counter, knead it for 15 minutes until it gets elastic and smooth.
Spread the dough, put walnuts on it, knead it till dried fruits are just evenly incorporated into the dough.

2. Put it back into oil sprayed bowl. Put plastic cover on it. Place it warm place until it gets double size.

3. Pour the dough on the floured counter, deflate it gently. Divide it into 5 pieces (100g each). Make them ball shapes. Rest them for 15 minutes.
Meanwhile prepare boiling water in a large pan on stove.

4. Shape them ring shape.

There is more detail about how to shape bagel , here.

5. Set boiling water on low heat, boil bagels upside and backside  for 30 seconds each. Place them onto a wire lack to dry up roughly for 1minutes.

6. Preheat oven 190℃. 

7. Bake them immediately at 190℃ for 15 - 20 minutes until it becomes golden and brown. 


Thursday, October 31, 2013

Tomato and mashroom onion soup Foccacia

This bread idea comes from French Onion soup gratin loaf I found it on recipe site.
The bread is knead it with the tin of onion soup instead of water, topped with chopped onion and cheese. It sounds yummy!!

I knead the bread with the packet of vegetable soup same as original recipe. I don't need add sugar and salt, because the soup has already flavor.

I make the flat shape dough. Because I want enjoy having stuff on the top. 
I add chopped onion and cheese, then top slices of tomato and mushroom, olive oil on top.
It is all savory tasty! Bread crumb is tasty as well.

Tomato and mushroom onion soup Foccacia

Bread flour 500g 
Vegetable soup or onion soup 325ml
Dried yeast 10g 
Olive oil 40g , and more for the top

2 Tomato
4 Mushroom
1 Onion
Grated cheese
Salt and pepper

1. In the mixing bowl, combine all the dough ingredients. Knead it for 10 minutes until it becomes smooth and elastic.

2. Transfer it into the sprayed bowl with cover. Proof it for  about 1 hour until it becomes double size. Give it fold at first 30 minutes.

3. Meanwhile, cut the topping vegetables. 

4. Pour it on the floured counter gently. Stretch and press the dough baking tray size with your finger gently.
5. Cut it into half. Transfer it on the baking tray.  Dimple the dough with your oiled fingertips.

6. Put Onion and grated cheese on it.
 Add slices of tomato and mushroom on the top.  Drizzle olive oil and sprinkle salt and pepper.
7. Place it at warm place, proof it for 1 hour.
Preheat the oven at 200℃.

8. Bake it at 200℃ for 8minutes, and 180℃ for 15 minutes.

9. Cool it down on the wire rack.


It is place at Yeastspotting.

Monday, September 30, 2013

Black pepper cheese Rusk

I sometime have bread not fresh anymore. Because I bake bread again and again.
Today I made Rusk.

I have never seen Rusk in NZ. Rusk is twice-baked bread, crispy, sometime hard. It is similar with Biscotti. 

  • In Japan, Rusk is ideal for present. It is sold in package one by one. There is lots of flavor. Sugar butter is one of typical flavor. Maple, cinnamon, green tea, vanilla, garlic, pepper...and so on. 

I made Rusk with my Spinach bread. 
There are important tips,

  • Slice bread evenly
  • it is baked in low temperature like drying out

If you bake too long, it would be burn and hard texture.

This is savory rusk, it could match with wine and beer. 

Black pepper rusk

Your choice of bread

Butter 100 g (Soften)
Black pepper 4 g 
Edam cheese 45 g (grated)
Salt pinch

1. Slice bread 1.5 cm thick each evenly. If you got big loaf, you can cut slices in to 4.

2. Soften and cream butter in the bowl, add grated Edam cheese, pepper and salt, then combine well.

3. Spread the butter mixture on the slice.

 4. Place them on the baking tray. Preheat oven at 140℃.
Bake them 140℃ for 60 - 80 minutes.