Pumpkin Rolls

From Tedo’s Kitchen

Tutorial YouTube videos are fascinating especially in the food genre…a black hole of video after video, you could spend hours until your brain is overflowing with information like how to make tiger sushi roll (which I will probably never attempt)…nonetheless mesmerizing, entertaining with catchy music.

My favorites are Chef Devaux, a sushi guy, his technique is amazing! With an English speaking dog (really?) host Cooking with dog is kind of silly but she has I mean they have many followers. I recently discovered Tedo’s Kitchen by accident. I really like his low key closed-caption presentations.

I was busy getting ready to leave for Hawaii, so my husband stepped up to this task of making the rolls. He revised Mr. Tedo’s recipe just slightly. See above link for original YouTube recipe version. There is no English subtitle but it’s not difficult to follow instruction and his dog is darling!

Ingredients and Instruction for 6 rolls (Print Recipe Here)

For dough -

• 300g Bread flour
  
• 5g salt
• 25g dark brown sugar
• 20g white sesame oil
• 150g soy milk
• 20g live natural yeast or dry yeast
• Vegetable oil or butter for greasing muffin tin

For Pumpkin paste -

• 150g pumpkin (kabocha variety) Note: buy smallest kabocha you could find.
• 20g butter
• 20g Kibi sugar (きび砂糖) or other sugar of your choice

For syrup - 

• About 4 Tablespoons powdered sugar
• 1 teaspoon water

Black sesame seeds for topping

1. Mix bread flour, salt and brown sugar in a large bowl. Set aside.
2. Heat soy milk to 86F(lukewarm) in a small sauce pan, add yeast and stir, add to the flour mixture then add sesame oil. Mix well and knead until it comes together by hand. Cover with plastic or large lid. Raise to double in size. 1-2 hours.
   
3. While the dough is rising, make the pumpkin paste – put whole pumpkin in a microwave. Microwave for 5-6 minutes on 60% power or until soft. Insert skewer to check doneness. Quarter the pumpkin and remove seeds, skin and reserve about 150g. Mush the pumpkin while it’s hot, add butter, kibi sugar, mix until creamy. If you like smoother paste, strain through fine mesh. Set aside. Note: Mr. Tedo steams the kabocha pumpkin (see the video for more detail).
   
4. When the dough has doubled, roll out to approximately 13x9. Spread the kabocha pumpkin on top leaving about 1/2 inch space on one long end. Roll the dough from opposite long end. Now you have a log.
5. Grease the muffin tin, cut the log in 6ths. Insert each piece in a muffin tin and let raise again.
   
6. Heat oven to 356F. Put in the oven to bake for 25 to 30 minutes.
7. On the center of about a 10x10 sheet of plastic wrap, mix powdered sugar and water. Gather the edges together and twist the top to secure. Poke a hole with toothpick and glaze the just baked rolls.  Sprinkle the sesame seeds on top while the syrup is still wet.

 

Heee! the pic is awful! but I wanted show you my version of pumpkin (left over from above recipe) ‘œuf pudding’ of Quatre. #todayssweets, instagram post.

Killer Kalbi recipe from Jalna’s blog. Her blog is full of charm, laughter and sincerity. My husband and I loved this recipe…tender, juicy and flavor packed (#todaystapas).

The 20 foot tall golden chain tree in our back yard fell taking the roots with it. Our kind neighbor and his son came to help clear the tree limbs. We appreciated their help.

Surprised to find strawberries in the chilly rainy weather…not expecting it to get ripe though, I can’t help cheering them.

The reason that I’m going to Hawaii is to meet this fellow. My daughter delivered him two weeks ago.

 

I’m deeply saddened by an another terrorist attack in Paris. Sorry for your pain and my prayers are with you. Dieu soit avec vous.

Piroshky/Пирожки

Russian Stuffed Rolls

Mind you, this Is not an authentic piroshky recipe. When I researched the recipe from coast to coast, low and high, across the ocean, hill and valley…just kidding!  Too many variations of this recipes that are all so good!

I ended-up using the dough recipe from one site and the meat filling recipe from a Japanese comic book (yeah, that’s right). The soy sauce seasoning makes this ‘Wafu’ yet the curry powder pulled it towards Indian…in the end, they married well, I think.

You could deep-fry these (my favorite method) or bake in the oven for less guilty pleasure.

Ingredients and Instruction for 16 rolls (Print Recipe Here)

• 1 cup milk, divided
• 3 Tablespoons corn syrup
• 4 Tablespoons vegetable oil plus 1 Tablespoon for sauté onion.
• 1 teaspoon dry yeast
• 1 small egg yolk
• 2 and 3/4 cup bread flour
• 1 teaspoon salt
• 1/2 onion about 3/4 cup, minced
• 1 cup (about) cabbage, minced
• 1/4 pound each ground beef and ground pork, or 1/2 pound of ground beef
• 1 hard boiled egg, minced
  
• 3 teaspoons curry powder
• 2 teaspoons soy sauce
• 1 Tablespoon ketchup
• Salt and pepper
• Oil for frying
• 1 egg yolk for baking

1. For the dough - Pour 1/3 cup milk in a small sauce pan. Heat it at low heat until very warm (do not boil). Add corn syrup and 4 Tablespoons vegetable oil, stir to dissolve. Add rest of milk then egg yolk and mix well. Turn off the heat, cool down to lukewarm. Add yeast, mix well, wait for 5 minutes to make sure the yeast is active.
2. Put flour and salt in a large bowl and stir with chop stick or whisk to combine. Pour milk mixture (step#1) and slowly turn the dough with chopsticks. When the dough comes together. Knead with your hands until elastic. Note: the dough may be still sticky at this point. If it’s too wet add just 1 Tablespoon of bread flour and knead it. Cover with plastic wrap and rest at room temperature for at least 1 hour.
3. For the filling – Do this step while the dough is resting. Heat 1 Tablespoon of oil in a non-stick pan at medium-low heat. Put minced onion and sauté until transparent, about 4-5 minutes. Add minced cabbage and continue sautéing until wilted about 1-2 minutes.
4. Add both meats to the pan and cook until the meat turns brown. With a wooden spatula break the meat while sautéing at medium heat.
5. Season with curry powder, soy sauce, salt and pepper (about 1/2 teaspoon each), ketchup. Lastly add minced boiled egg. combine well. Set aside. Note: take taste test here, adjust seasoning if necessary.
6. For shaping the rolls – Put dough (dough should be about double in size) on dusted surface, divide dough in 4ths. Then cut each 4th in 4 sections. Roll out each section to approximately 3 inch diameter (make the center thicker). Lay the stretched dough on the palm of your hand and put a generous 1 tablespoon of filling. Gather the edge to the center and close tight (Warning: if you neglect this task, it may result in the filling to explode). Shape them however you want to. Place it seam side down flat on the mat* or plate and let rest for 30 minutes. * Rolls continue to expand a little so give 2 inches of space between.
   
7. If you’re frying – Pour oil in heavy bottom, deep pan (make the oil at least 3 inches in depth). Heat at 320 F*. Lower the rolls seam side down gently, fry them 1-2 at time, turning occasionally until golden brown about 5-7 minutes. * if the rolls are turning brown too quickly then it’s too hot, turn it down. I set top burner to low heat setting. Receive rolls on the paper towel.
8. If you’re baking -  Heat oven to 390F. Spray the tray with non-stick spray like Pam or brush with oil. Lay the rolls 2 inches apart. Brush each roll with egg wash (mix 1 egg yolk with 1 Tablespoon water). Bake for 12 minutes. Leftovers freeze well…enjoy later!

I picked the last of sunflower from my backyard to decorate my plate…gave me a bit of sunshine…

Наслаждайтесь! (Bon appétit!)

Today’s Tapas and Today’s Sweets are fun project but not for my waist. #todaystapas, #todasyssweets…I have to find other hobby quick! The photo below is mini corn dog.

I love Haagen Dazs ice cream. I only need  just a little bit to satisfy the craving…with homemade taffy topping.

Something about monkey bread that is so comforting…decided to make it for Saturday brunch…took more time to raise the dough. It ended up with a breakfast for dinner situation.

Have a wonderful week!