Happy Pongal/Shankaranthi

Wishing all my readers a happy Pongal/ Shankarathi.

Pork Floss Bun

I've seen many blogger make this roll up bun that looks really interesting and some of the bakery shops are selling it too! It's just happened that I've some left over pork floss, so why not give it a try from the recipe 65度汤肿面包.

The buns was topped with lots of sesame that taste really good. Not to forget the pork floss, it's absolutely a great combo with the mayo spreading on the buns. I find that rolling up the bun like a swiss roll makes it looks prettier and very appetizing!

Recipe for a roll makes 5 buns: 195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water dough / 45g unsalted butter

** some mayo, sesame and chopped spring onion

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. You will not use up all, measure 75g for the recipe.

How I make it:

1. Put all the dough ingredients together for kneading except butter until it become a dough. Add in butter and continue the kneading process until it become smooth and elastic and the dough no more sticky or sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.


2. Roll out the dough into a rectangular shape and place on a baking tray. Use a fork to poke some holes on the dough and let it proof for 15 minutes.
   
3. Egg wash the dough and sprinkle some sesame and chopped spring onion. Continue to proof for 15 minutes.


4. Bake at 180C for 15 minutes. Don't over cook it, otherwise the dough will become tough not soft.


5. Spread some mayo on the bread and top with the pork floss evenly. Roll it up like a swiss roll tightly. Cut out 5 portions and spread some mayo at both side of each bread. Coated the side with lots of pork floss. Enjoy!

Vegetable Pulao(without onions and garlic)

The addition of onions and garlic will make any dish flavorful and delicious. Some don't include them on auspicious days and festivals. You can try this vegetable pulao on one of those days. It can be made in less than 20 minutes if you have cooked rice.

Ingredients:

1. Oil-4 tbsp
2. Ghee-1 tbsp
3. Cloves-5
4. Cinnamon-2 inch stick
5. Star Anise-1
6. Shahi Jeera-1 tsp
7. Green chilli chopped-1
8. Ginger grated-1/2 tsp
9. Cashews(optional)-6
10. Potato-1 peeled and chopped lengthwise
    
11. Beans-a handful
12. Shredded cabbage & carrot-1 cup
13. Capsicum-1/4 cup
14. Salt
15. Red chilli powder-a pinch
    
16. Basmati Rice-3/4 cup
17. Water-1.5 cups

Method:
Rinse the rice. Add water and cook. The grains should be separate. Set aside.
Heat oil and ghee in a wide pan.
Add ingredients 3 to 9 one by one. When cashews turn golden brown, add potato and chopped beans. Close the lid, lower the heat and let it cook for 5-6 minutes.
Now add cabbage, carrot and capsicum.
Sprinkle sat, red chilli powder. Fry for 6-7 minutes.
Capsicum should not turn soft. It should be slightly crunchy.
Gently mix the rice with the veggies. Add salt if required.
Serve with raitha or plain curd.