On a grey, rainy day what I crave is a slice of warm, moist loaf cake fresh out of the oven with a hot cup of tea, all curled up with a novel (or a cookbook) on my plushy sofa!
The mashed kumara (sweet potato) keeps this cake wonderfully soft and moist, whilst the top is crunchy and nutty thanks to a toasty sesame-seeded crust! You will feel great knowing that both kumara and sesame seeds are natural Superfoods packed with nutrients (such as vitamin C, vitamin B6, vitamin B1,vitamin B2, manganese, copper, potassium, niacin, phosphorus, calcium, magnesium, iron, zinc, selenium, and dietary fiber) to nourish your body!
Now, I think it’s time for a second slice…
I have always wondered how Asian bakeries create the characteristic soft and fluffy yet chewy and springy bread loaves that are so addictively delicious! So when I found this recipe, I couldn’t wait to get started to make my own fresh loaf- perfect for breakfast or afternoon tea!
The reason behind naming the loaf “65°C” is because it uses the “tangzhong” method where a roux made of 1 part bread flour to 5 parts water cooked to 65°C is added into the dough. This roux helps to the dough to absorb more moisture to produce softer, fluffier and higher-risen bread.
It is recommended by the recipe that you use a bread machine to knead the dough, as it is a very wet mixture. If you decide, like me, to knead the dough with your hands- be warned that it will be extremely sticky and wet! I actually thought that my batch would fail (and that my arms would fall off) as it was nearly impossible to knead. Thankfully after proofing, the dough came out right again.
Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2rONZ1wYo
A new take on the ordinary fried egg. Light and refreshing, the use of konbu tsuyu (light seaweed-infused soy sauce), dried bonito flakes and shichimi togarashi (7-spice powder) provide a delicious Japanese twist. Make this dish for a special breakfast or brunch for the ones you love (or just for yourself)!
- 1 large egg
- salt and white pepper
- 1 medium tomato, cut into eighths
- 1 handful of dried bonito flakes
- 1 handful of seasoned seaweed, cut into strips
- some thinly sliced spring onion
- shichimi toragashi, to taste
- knobu tsuyu, to taste
- sweet chili sauce, to taste
- In a small non-stick frying pan (16cm in diameter), pan-fry the egg until done to your liking over medium heat. Lightly season with salt and white pepper. Remove from heat.
- Arrange tomato pieces on top of the egg.
- Mound bonito flakes in the center and scatter over seaweed strips and sliced spring onion.
- Sprinkle over shichimi torigashi, konbu tsuyu and sweet chili sauce.