Cran-Apple Pie Recipe

Cran-Apple Pie Recipe

4 cups fresh apples
2 cups fresh cranberries
3/4 cups sugar
1 Tbsp. flour

Combine apples and cranberries in a large bowl, toss with sugar and flour and set aside.

Pie Crust Recipe

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening
6 Tbsp. cold water

Combine flour and salt, cut in shortening until mixture is crumbly. Add water and mix well. Divide dough in half. On a lightly floured board roll out dough about 12 inches round. Roll up pastry on rolling pin and roll out into pie plate. Roll out second piece of dough and cut out shapes.

Pour fruit into pie shell and place cut-outs on top, sealing at edges. Brush with milk, sprinkle with sugar. Bake about 45-50 minutes, or until crust is lightly browned and fruit is tender.

Panda Bread Recipe

Panda Bread Recipe

Ingredients:
600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water
8g cocoa powder dissolved in 8g boiling water

Method:
1. Heat up milk and yolk to temperature of 38℃. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the color is even. Add green tea mixture to the 280g dough and knead till color is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 - 40 minutes.
6. Punch air out of dough and prove for another 20 - 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO's site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO's site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO's site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO's site).
11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO's site).
12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO's site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 - 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200℃ for 25 – 30 minutes.

Traditional Amish Bread Recipe

Traditional Amish Bread recipe

Ingredients:
4 3/4 - 5 1/4 cups unbleached all-purpose flour
1 1/3 cups milk
2 large eggs
3 tablespoons unsalted butter (or margarine)
2 1/4 teaspoons fast-rising yeast
3 tablespoons white sugar
1/2 teaspoon salt

Preparation:
1. In a large bowl, combine the yeast with two cups of the flour.
2. In a small saucepan, heat the milk, butter, sugar and salt to 120-130 degrees F.
3. Slowly add the milk mixture to the flour mixture, beating well.
4. Add the eggs and beat well.
5. Slowly add the remaining flour, 1/2 cup at a time, until the dough is moderately stiff.
6. Knead dough until smooth and elastic, using a stand mixer with dough hook at medium speed for about 2 - 3 minutes (or 6 - 8 minutes by hand, on a lightly floured board).
7. Place the dough into a lightly oiled bowl, turning once to coat.
8. Cover the bowl with a warm cloth that is slightly damp; let rise for about 30 - 40 minutes (or until it doubles its size).
9. Punch down and divide in half; cover the portions with the cloth and let rest for about 10 minutes.
10. Shape the dough into 2 loaves and put into greased loaf pans.
11. Let rise again until double.
12. Bake in a pre-heated oven at 375 degrees F, for about 25 - 30 minutes.
13. Remove from pans and cool completely on a wire rack; when completely cool, wrap and store in a cool, dry place.