Cinnamon Raisin Walnut Bread

delicious bread but not as light as described in the book

I love the flavor of the 9th bread in The Bread Baker's Apprentice Challenge, Cinnamon Raisin Walnut Bread. However, I was not too happy with the texture because the bread did not rise as high as I wanted. *It's a good thing I only made half a recipe.* After the 2-hour first rising the dough did not double its volume, it grew larger by about 70%, maybe the raisins and walnuts had something to do with the slow rise, I don't know, but I went ahead, shaped, and baked it. The bread didn't have an oven spring either, not one millimeter, none, nada. I was scratching my head and couldn't think of the reasons why the bread did not rise properly. I followed the recipe exactly as written and I believe my SAF instant yeast is still good; it's just one of those days I guess. The bread is very yummy, though, specially with the swirly cinnamon sugar but it is not a light bread as described in the book, it is slightly dense and chewy which is not so bad really but I prefer a lighter texture. And the finished bread is somewhat ugly with bumps all over and one or two warty-looking thingies.:-)

bumpy warty loaf

The next day I made another half recipe minus ¼ cup of raisins. I let the dough relax for 1 hour before kneading in the raisins and walnuts, omitted the cinnamon sugar swirl, and let it rise for 2 hours before shaping into a loaf. The second rising took 90 minutes and the bread had an oven spring of about an inch resulting in a much lighter loaf although I miss the flavor burst of the cinnamon sugar. I will bake this bread again, perhaps with some whole wheat flour, and of course, the cinnamon sugar filling.

still a little bumpy but much smoother, taller, and lighter

the second batch is over an inch taller and has a lighter tight crumb

Rating:
flavor 5
texture 3
visual appeal 2.5
ease of preparation 4
performance 3
worth 4
Total: 21.5
Average: 3.58

Millet Suman

budbud kabog (millet and coconut milk rolls)

Suman, a Filipino snack wrapped in banana leaves is usually made of either raw or precooked glutinous rice. The bundles are boiled in plain water for about an hour and they are best eaten with ripe mangoes, with coconut milk sauce, or simply dipped in sugar. About three years ago I read about the millet seed suman which is a favorite in the Visayan region of the Philippines. The seeds are precooked in coconut milk before rolling into fat cigar shape and wrapping in banana leaves.

I've never had millet suman before which has a rather funny name, Budbud Kabog, and I have no idea what it means. And I always thought millet seeds are for making birdseed and suet cakes. I found millet seeds at the health food aisle of the Asian grocery. Koreans cook them in rice together with red and black beans. I bought 2 kinds [because I don't know what kind they use in the Philippines], glutinous, from India, which are green in color like green mungbeans, and the yellow-colored non-glutinous from Korea.

I mixed the 2 millets, about ¾ cup of each, washed them thoroughly, then cooked them in a large wok in coconut milk and added water (as needed) until the seeds are soft, then added 3 tablespoons of sugar and ½ teaspoon sea salt. The suman is good, not better than glutinous rice suman, but I like it because I'm a sucker for anything cooked in coconut milk and wrapped in fragrant banana leaves. I actually like the soft grains which are almost like corn grits or tiny quinoa. It was worth the time making them and I love it with ripe mangoes of course. *Now, why do I suddenly have the urge to chirp?*

the suman is pale yellow, almost white, maybe because of the green seeds

Here is the recipe which I modified using canned coconut milk.

left: glutinous rice suman with coconut milk and raw sugar sauce

right: glutinous and non-glutinous rice suman with chocolate and peanuts

Cinnamon Buns And Sticky Buns

glazed cinnamon bun

sticky buns with chopped macadamia nuts

The Bread Baker's Apprentice Challenge 8th recipe is for Cinnamon Buns and Sticky Buns. After reading the recipe for the caramel glaze, I couldn't resist making the sticky buns. I halved the rolled dough and the slices from one half dough went into a 9-inch round cake pan, the bottom layered with ¼ inch of the caramel paste and a few tablespoons of chopped macadamia nuts (I ran out of pecans). I love this gooey caramel glaze, it is very good.

sticky gooey goodness

The other half of the dough was mistakenly divided into 8 portions and placed on the baking pan too far apart. I wanted thick cinnamon buns but it was already cut and they came out a little bit thin. Oh well, I can always bake another batch and make them into gigantic cinnamon buns. And the good thing is they become crispy when toasted and sinfully indulgent if paired with David Lebovitz's Salted Butter Caramel ice cream...it's like eating an open-face ice cream sandwich, sooo addicting.

toasted cinnamon bun, not just for breakfast anymore...
try it with Salted Butter Caramel Ice cream for a super duper delicious dessert or snack

The recipe does not have a layer of soft butter on the flattened dough before sprinkling the cinnamon sugar mixture. Most recipes I know have at least 2 tablespoons of soft butter for a moist cinnamon bun. But I want to follow the recipe as written so I used just cinnamon sugar and I expected the cinnamon buns to be a bit dry. Thankfully they are not and the bread itself is moist, soft, and delicious. I still prefer them with butter cinnamon sugar combo and I drizzle the insides of the coil with a little melted butter before glazing and eating. I just have to have my butter.:-)

I leave them bare and glaze them just before serving

Rating:
flavor 4
texture 5
visual appeal 5
ease of preparation 4
performance 5
worth 4
Total: 27
Average: 4.5

Lasang Pinoy, Sundays: Beef Tapa

a favorite pulutan: beef tapa

This week's Lasang Pinoy, Sundays: Strips. First thing that came to mind was beef tapa, strips of thinly sliced cured beef, then fried crisp and enjoyed with garlic fried rice and a fried egg or two, the original TapSiLog. It is also a favorite pulutan (appetizer) to munch on while drinking ice cold San Miguel® beer.

TapSiLog is eaten with vinegar spiced with super hot bird's eye chili pepper
or tomatoes sprinkled with sea salt

a weekly food photography meme, Pinoy style, is hosted by SpiCes.


Beef Tapa
1 pound thinly sliced beef, cut into 1-inch wide strips
1 cup pineapple juice
1 tablespoon salt
1 tablespoon sugar
1/8 tsp pink salt, optional
1 to 2 tablespoons oil for frying

• Mix pieapple juice, salt, sugar, and pink salt if using. Coat the meat evenly, put in a gallon freezer zipper bag and marinate overnight in the refrigerator. The next day, drain the meat and discard marinade. Pat the meat dry with paper towels. Put slices on racks and place the racks on baking sheets. Dry the beef in a warm oven (less than 200° F) for 1 to 2 hours. Heat 1 tablespoon of oil in a skillet and shallow fry beef until crisp.