Alton Brown's Overnight Cinnamon Rolls

I did not plan to post this on my blog until I saw the result, then I regretted I did not make any step by step pictures during the process, that's so typical me!!

But anyway, I'll definitely keep this recipe for future reference since my family love it so much. But for now I have lots of BIG sizes rolls that we have to finish.
YES! this recipe makes 12 BIG sizes of rolls, I have 3 boys but my 2 older sons who are 9 and 6 could not finish 1 piece, is that BIG! even me can hardly finished it :P the only person who can finish 1 piece is my dear hubby ... lol.
So next time I make it, I'll divided into 2 batches, bake one batch and freeze one up for some other time.

OVERNIGHT CINNAMON ROLLS
Alton Brown - Food Network

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Mantou (Chinese Steamed Buns)

I've always been wanting to make Chinese steamed bun from scratch since long long time ago, but never push or challenge myself to do it, until today!! this is my first attempt and I succeeded!! I was so happy I did a happy dance right after :P

My family love love love Chinese steam buns stuffed with chicken. I always bought the frozen one from Asian market, and it cost about $4 for like 10 small pieces. It's very convenience but now I know how to make the fresh one from scratch I don't think I'd ever buy the frozen one anymore!

I always thought its so complicated to make Mantou, but today I found out its quite simple and very easy! WOW did I just said easy??

Okay enough talking, let me share the recipe including some pictures and let you decide how easy it is.

MANTOU - Chinese Steamed Buns

(Makes 8 big sizes of mantou)

Recipe is adopted from : http://almostbourdain.blogspot.com/

INGREDIENTS :

7 gr dried yeast (1 sachet)

260 ml lukewarm water 

25 gr sugar

500 gr flour (I am using unbleached all purpose flour)

1 tbsp oil (original recipe 1 tsp)

METHOD :

Dissolve the dried yeast in the water, then put together with all the rest of ingredients in a mixing bowl.

Using dough hook turn the mixer in a low speed and mix it for about 10 minutes.

Take the dough out and let it rest in a slightly floured surface of cutting board

Flatten the dough with rolling pin and make a rectangular shape, then make a three-fold like pictured below :

Flatten the dough again to approximately 45 cm by 25 rectangular shape, then using a pastry brush slightly brush the surface with water.

Then roll out the dough tightly by the length side to form a log like this :

Cut the dough into 8 pieces 

Prepare 8 square pieces of parchment paper, a bit larger than the bun 

Lay each bun on top of square parchment paper

Prepare the steamer pot and lay the buns inside the steamer, but do not turn the stove on. Cover the pot and let them rest and rise for about 20 minutes.

After 20 minutes :

(It really enlarging, I ended up steam it in 2 batches)

Steam the buns until cooked for about 20 minutes :

Ready to serve.

You can deep fry the buns and serve it with some condense milk but my family love to have it with some chicken stuffed inside, like I have posted some time ago HERE

The cool thing about this is that you can freeze up the leftovers and just simply steam it whenever you want to. Mater of fact I am making more batches tomorrow and will freeze it so I wont buy frozen mantou anymore!!

(TIPS) Vanilla Flavored Sugar

This is not really a recipe, but I love this idea so much that I'd love to share it with you.
I knew this long time ago from a dear friend of mine who live in Canada, during a 1 week visit we were enjoying lots of cup a teas, and I love the sugar she served the tea with, I instantly scented vanilla in it. It wasn't too overwhelming but just enough to flavor the tea we enjoyed.
Then I asked her what kind of sugar she uses, she said it's just a regular sugar but she put a couple of vanilla pods in it, when the sugar is finished she just simply added more into the jar.

I remember I couldn't wait to go home to make own vanilla sugar right away! which I really DID!
And I was thinking this is such a great idea, not only good for tea but also coffee, chai, latte etc, it can also be used for cookies, cakes or whatever sweet dish that needed sweet vanilla favor like flan, creme brulee etc.

I love vanilla beans so much, I use it a lot! one pod can go along the way. I'd rather use vanilla beans over vanilla essence. So after taking its magical seeds off of the pods, I save the skin and just simply put them inside my vanilla sugar jar. Love it!!!

So there you go folks, home made vanilla flavored sugar!

Chicken Ragout Puff Pastry

I was actually going to make some chicken risoles to bring to the potluck, but was running out of time, and thanks GOD I kept some store bought puff pastry in the freezer, it really coming handy! and it can either be used for a sweet or savory dish, LOVE IT!!

So what I did was layered the ragout in a cookie sheet evenly then topped it off with puff pastry, bake it in 360F oven halfway then cut it into mini squares then bake it again until done.

CHICKEN RAGOUT PUFF PASTRY

INGREDIENTS :

1 package of puff pastry

2 pcs of chicken breast, boil until cook and shredded or you can use ground chicken.

1 big size of yellow onion, finely chopped

5 cloves of garlic, minced

5 celery stalks, chopped

2 - 3 pcs of carrots cut into little cubes 

1 cup of peas (you can use frozen peas and carrots)

3/4 cup of milk

1/2 cup of flour 

Salt and white pepper to taste

1/4 tsp nutmeg

3 tbsp cooking oil

1 egg mixed with 2 tbsp of milk for egg wash 

METHOD :

Heat the cooking oil then saute garlic and onion until fragrant. Add the shredded chicken, carrots, peas and celery, stir until mixed.

Cook the chicken until done if using ground chicken then add all the vegetables in.

Pour in the milk, keep stirring and add salt, pepper and nutmeg.

When it's boiling add in the flour and stir quickly to make sure everything is well mixed. Remove from the heat  and transfer it into a cookie sheet that layered with parchment paper.

Using spatula spread it all the mixture evenly

Then layer the puff pastry on top of the mixture then brush it with some egg wash

Bake it in 360F oven for about 15 minutes 

Take it out and cut it into little squares (so it would be much easier to cut later when it's done) 

Bake it again for another 15 minutes or until the puff are golden brown

Let it cool and ready to serve

Chili

Winter is almost here, or has been here :P ... it's time to cook some hearty and comforting dish like chili.
Every Monday this month my boys having ski lessons up at Mt. Baker, and this year is different because hubby take them  both up there.
Last Monday I made a large pot of chili to welcome them home, and Oh Boy!! they love it so much! after skiing all day long who wouldn't want to come home to a warm and hearty chili!!

I checked some website for the recipe and got really interested to try THIS ONE but I adjusted the spiciness to be mild for my boys, and I use only seeded jalapeno, Anaheim and sweet bell peppers. It came out so good!!
I started the chili in the morning and let it simmer during the day until the boys comes home early evening, the longer you cook it the better the flavor.

My family is not a huge fan of corn bread, so serve it with just plain crackers.

BEEF CHILI

INGREDIENTS :

• 2 lbs. lean ground beef (substitute any meat you like)
• 2 medium yellow onions – chopped
• 1 bulb garlic – finely diced (yep, the entire thing)
• 1 green bell pepper – chopped
• 1 poblano pepper – finely diced
• 1 anaheim pepper – finely diced
• 1 cubanelle pepper – finely diced
• 1 hungarian pepper – finely diced
• 2 serrano peppers – very finely diced (seeded for milder)
• 2 jalepeno peppers – very finely diced (seeded for milder)
• 2 quarts canned crushed tomatoes (substitute 2 – 28oz. cans if store bought diced) – including any juice
• 2 cans dark red kidney beans (15oz.)
• 1 can black beans (15oz.)
• 1 can corn (15oz.) or about 2 cups frozen corn
• 1 can tomato paste (6oz.)
• 2 tsp red pepper sauce (I use Cholula) --> I skipped it

Note :

"If you can’t find the exact peppers mentioned above don’t worry, the key is a large variety – any variety – just be sure to incorporate a mixture of mild and hot peppers according to your palette – your research will be rewarded.

Spices

• 2 Tbsp sweet paprika
• 2 Tbsp chili powder
• 3 1⁄2 tsp kosher salt
• 2 tsp ground cumin
• 1 tsp fresh cracked black pepper
• 1 tsp thyme leaves
• 1 tsp oregano leaves
• 1 tsp baking cocoa
• 1 pinch saffron (Don’t overdo it, use about 15 flakes – this is the secret ingredient!)

METHOD :

1) Brown ground beef in the large stock pot you’ll cook the chili in. Drain if desired, but I don’t. Toss in onions and garlic and cook with beef for 5 minutes. Add all the peppers and cook an additional 5 minutes until peppers are soft.
2) Stir in remaining ingredients except tomato paste and beans. Heat to a boil, reduce heat, cover, and simmer. Continue simmering for 15 minutes.
3) Add tomato paste and stir until completely combined. Stir in the beans and corn. Cover and continue simmering for 1 hour, stirring occasionally covering and uncovering until it reaches desired thickness. Serve in a bowl with your favorite chili fixings.