Sesame Bread

This bread has no different from other breads that I have made previously, except that with lots of sesame. I read an article that described black sesame high in calcium that each 100g of black sesame contains 2000mg of calcium whereas white sesame contains 440mg of calcium. Also described, black sesame contains 18 times more calcium than fresh milk!

After reading it, I decided to add in some sesame into my wholemeal bread to have more nutrition. I followed a wholemeal bread recipe which I believe it can be mixed with other plain bread or milky loaf too!
The first dough I baked was not covered with a lid as I purposely want to shape it like homemade country bread. Therefore, I egg-washed the dough and sprinkled it with lots of sesame seeds.

The bread was beautifully baked in golden brown color with very fragrant flavor. The bread crumb was very soft and its top with sesame provides a crunchy texture.
Then, I decided to make a second sesame loaf as my other half is crazy about it. I baked it with a Pullman tin with lid and added lots of sesame as well.

This time, the dough had turned into a square sandwich loaf. The texture has no different compared to the previous loaf I made.

Again, the fragrant of the sesame had given us another delicious and healthy breakfast!

Recipe:

1st recipe with 10% wholemeal (much softer version)

270g bread flour
30g whole wheat flour
6g sugar
6g salt
3g yeast
240g low fat milk
12g butter

30g white sesame (toasted)

50g black sesame (toased)

2nd recipe with 33% wholemeal (much healthier version)

250g bread flour

80g whole wheat flour

10g oat bran

30g sugar
¾ teaspoon salt
5g yeast

1 egg

150g ice water

15g low fat milk

30g butter
30g white sesame (toasted)
50g black sesame (toased)

Method:

1. Mix all the dry ingredients in a mixing bowl.


2. Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything has just combined.
   
3. Add butter continue to mix for 1 or 2 minutes.


4. Change to a dough hook continues kneading for about 20 minutes at medium speed.


5. Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
   
6. Knead the dough on a lightly floured work surface until the dough smooth but not sticky.


7. Mix sesame into the dough.


8. Shape it into smooth round dough, cover with cling film and let it rest for 20 minutes.


9. Knead the dough and punch out the gas. Divide the dough into three equal pieces and roll to form three even 'ball' shapes.


10. Flatten dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.


11. Flatten the rolled-up dough and roll out again into a long rectangular shape. Add in some dried fruits on top then roll up the dough tightly.
    
12. Do the same for the other two remaining dough. Place the rolled dough in greased bread tin. Spray with some water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.


13. Put the lid on when the dough rise near to the top. Take out the tin from the oven and preheat the oven at 190'C.


14. Bake approximately 40 minutes or until golden brown. (I increased the temperature to 210'C for extra 10 minutes until the bread had a golden brown color).


15. Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it for keeping it fresh for the next serving.

Beans Parupu Usili

Ingredients:
Beans chopped- 1/2 pound
Mustard seeds - 1/2 tsp
Oil - 1/4 cup
Salt

For the paste:
Channa dhal - 3 tbsp
Hing - a pinch
Red chillies - as needed
Salt

Method:
Soak channa dhal in warm water for 1 hour.
Strain well and grind along with other ingredients to a coarse paste without adding water.
Pressure cook beans for 1 whisle or microwave it(with water) for 13 to 15 minutes until done.
Strain and set the beans aside.
Heat oil in a pan, tamper mustard seeds, add the ground paste. Fry well till it breaks down into small pieces and becomes dry(see picture below). Add steamed beans and salt. Cook for another 2 minutes.

Mango & Coconut Chiffon

Chiffon cake is my favorite dessert. I've tried different flavors of chiffon and this has been added into my best flavor list recently. As this chiffon was not served for any special vocation, so I left it plain without any dressing to experience the natural flavor. I kept it in a fridge after it had cooled down from the oven for reserving a better texture.

We're totally refreshed by the little mango and shredded coconut with chilly sponge in the very hot and humid weekend.

Recipe for 17cm chiffon tin:

110g egg whites/55g caster sugar/5g corn flour

50g egg yolks/36g water36g/vegetable oil/55g plain flour/10g caster sugar/50g mango juice/25g dried mango (chopped)/24g shredded coconut

1. Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.


2. Add in the cornflour and whip until just combine.


3. Mix egg yolks, oil, water, peach puree, flour and caster sugar in another mixing bowl until everything combine.


4. Then mix in chopped dried mango.


5. Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.


6. Add shredded coconut and mix until just combined.


7. Pour into the baking tin and bake 35 minutes at 160'C.


8. Turn the cake upside down for cooling before unmold it.


9. Chill in a fridge for better refreshing texture.