Soft Taro Milk Pullman Loaf

Soft Taro Milk Pullman Loaf // Mono + Co

Adapted from this recipe from almost a year ago, I have since made 2 changes to this recipe.
– using plain flour sold in bulk from the wet market
– substituting fresh milk with milk powder

With these alterations, I have done away with the need to recycle the plastic bags from bread flour as well as plastic bottles and paper cartons from fresh milk purchase.  Less time spent on rinsing and sorting recyclables, more time for a longer breakfast.


Soft Taro Milk Pullman Loaf

300g plain flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons organic raw sugar
2 tablespoons milk powder
135g steamed taro, mashed
1 egg **
130g water
25g cold unsalted butter, cubed

** I use egg that weighs 55g with shell

In a mixer bowl, mix well the dry ingredients: plain flour, yeast, sea salt, raw sugar, and milk powder with a hand whisk.  Add cooled mashed taro, egg, and half of the water to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add in the remaining of the water, with the mixer running, until the ingredients come into a ball.  You might need more or less water stated in the recipe, depending on the moisture content of the taro.  Let the dough stand for 15 minutes, covered.

Start the mixer running on its lowest speed again, and knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover and bulk rise for 50 minutes to 1 hour.

After an hour, the dough should have expanded, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.   Let this sit in a draft free place to rise for another 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

Green Monday : Weekend Leftovers

Green Monday : Weekend Leftovers // Mono + Co

I usually don’t stock up on fresh produce on Sundays until I get to see the kind of leftovers I end up with on Mondays.  Leftovers refers to both balance uncooked ingredients and unfinished cooked food.  I did pretty well on my “Zero Food Waste” score card this weekend.  Only a small bunch of not-that-fresh-anymore spinach in the crisp drawer and a vegetarian dish (above) leftover from Sunday’s dinner.

In need of more ingredients for dinner tonight, I visited to the wet market this morning to see what items were unsold after a frenzy weekend.  Most of the balance vegetables delivered during wee hours on Sunday morning were hardly fresh anymore with many leafy vegetables close to wilting.  Without me asking, the seller even advised me to cook the items by dinner tonight, or else don’t buy.  So I bought the following 3 leftover items.

Green Monday : Weekend Leftovers // Mono + Co

// Kangkong.  The chilli padi came free I mentioned that I will be stir frying the vegetable with minced garlic.  ” Taste better with chilli!” was his advice, before repeating for the umpteenth time: “must cook by tonight ah….I sell you very cheap, really cannot keep….”  Incidentally, lot of my cooking skills are imparted by these hidden experts at the market, they are never too stingy to share a recipe or two, amidst the busy transactions.  Although the methods are usually very simple and nothing fanciful, these basic recipes are usually also the best way to bring out the original flavor of the ingredients.

Green Monday : Weekend Leftovers // Mono + Co

// Button mushrooms.  When I saw this cardboard box of mushrooms left at the stall, my first reaction was: plastic-free button mushrooms, I found you finally!  Getting all these for just $3 was an additional bonus.  Of large size and still relatively firm, there was actually no need to clear these so cheaply, they will last a few days more in the chiller, but I guess the stallholder needed the space for fresher stocks that will be arriving tomorrow.

Green Monday : Weekend Leftovers // Mono + Co

// Cauliflowers.  Again, these are not at their prettiest.  The stallholder managed to salvage these 3 heads by shaving off florets that had turned brown/black.  Uncle added that “these are from Australia, very good, very sweet, very sayang (heartache) to waste.” They sure know that the growers work very hard to produce these.


++ Update : How I use up these leftovers ++

#001 : this vegan cauliflower creamy mushroom soup with the mushrooms and cauliflowers.

Green Monday : Weekend Leftovers // Mono + Co

#002 : this meat-free Donburi made with partial Sunday dinner leftover

Green Monday : Weekend Leftovers // Mono + Co

#003 : this kang kong stir fry

Green Monday : Weekend Leftovers // Mono + Co

#004 : this reheated Sunday dinner leftover dish with added ingredients, remember that not so fresh spinach in the crisp drawer?

 Green Monday : Weekend Leftovers // Mono + Co

Save

Save

Save

Save

Save

Save

Save

Save

Ugly Carrots

Ugly Carrots // Mono + Co

“Common sense and a visual inspection should dictate whether the (cracked) carrot is safe to eat or not.”love2garden.

I find this so true for most of the ugly produce we see in the market. Or we do not get to see since they usually don’t make it to the shelves, rejected by the distributors and retailers, and ended up as food waste.

Slightly cracked carrots are quite common at the wet market, and I have no qualms picking them up since I know that they are generally safe to eat after a good scrub.  During a recent shopping trip, I noticed a bunch of broken carrots placed aside at the usual vegetable stall I patronize.  A check with the stall holder revealed that these carrots had just arrived and found to be damaged, most likely when the cartons were dropped from a great height during transportation, and she was willing to let them go at $1.  It was already past noon, I guess no one was interested.

Since I always chop up carrots for cooking anyway, the snapped carrots don’t really bother me.  So these carrots went home with me and it is now my job to turn them into beautiful meals.

// 001. Creamy Carrot Soup

adapted from here

Ugly Carrots // Mono + Co

I like how the recipe added white rice to make the soup creamier.

Ugly Carrots // Mono + Co

Added my own idea : Nutritional yeast instead of making broth from scratch and cashew nuts for a more nutty flavor.

Ugly Carrots // Mono + Co

After blending, who cares if the carrots have cracks or have snapped into halves?

//002. Pickled Carrot Sticks

adapted from here

Ugly Carrots // Mono + Co

Glass jars are great for pickles.  I sterilise mine by steaming before reusing.  More glass jars and bottle recycling ideas here.

Ugly Carrots // Mono + Co

Instead of finely julienned carrots, I simply prep mine matchstick style for crunch.

//003. Mashed Carrot Buns

adapted from here

Ugly Carrots // Mono + Co

Instead of taro, I replace with the recipe with mashed carrots.

Ingredients: 250g white flour, 1 teaspoon instant dry yeast, 150g mashed carrots, t tablespoon raw honey, 1 tablespoon raw sugar, 1/4 teaspoon sea salt, 1 egg, 80g water, 20g cold butter.
Method: here

Some recipes use carrot juice to get the bright orange color for the bread, but there is something special about being able to spot real carrot bits in the buns when I use mashed vegetables to bake my bread recipes.

After making these, I still have half of the carrots left.  This and this for breakfast real soon.

Save

Save

Save

Save

Save

Save