Ten Key Tactics The Pros Use For Baking Recipes
There are much more elaborated ones where a whole sq. block of sandwich loaf is hollowed in the centre and the removed cube of bread reduce into small cubes. Next the hollowed loaf and bread cubes are generously buttered and toasted till golden brown and crunchy. The toast is decorated with ice-cream, whipped cream, chocolate sauce, assorted fruits, nuts and at last a drizzle of honey. The bread cubes are added again to the hole together with some fruits.
I guess it's common as a result of the dessert appears just about appealing with all the ingredients added, what youngsters name "IG-worthy" or "Instagrammable". LOL. Well, for me, it is a sugar & carbo-bomb but I do crave for it occasionally.
When Singapore Home Cooks and Huiji Honey once again approached me for a collaboration to create dishes using Huiji Honey, I immediately thought of Shibuya Honey Toast :)
I decided to make a "over-the-prime" Shibuya Honey Toast, with honey introduced to numerous parts of the toast. I have Honey Buttermilk Loaf Bread, Honey & Vanilla Bean Ice-cream, Honeycomb as well as Honey Dark Chocolate Sauce!!
Basically honey is the sweetener instead of sugar which I suppose is best since honey is extra healthy and nutritious with antioxidants, vitamins and minerals. And Huiji honey is made from pure pure uncooked honey with a gentle jasmine flower scent :)
Since it's college holidays, I created a "picnic-at-home" with the kiddo and we had nice fun digging into the toast and making a complete mess utilizing our fingers.
Actually making Shibuya Honey Toast is just not difficult; primarily it's an assembling job, combining the various elements collectively and can be as easy or as elaborate as you prefer it. A lot of the substances can in reality be store-bought relatively than homemade, however this time I selected to DIY the entire thing only for fun.
This is an easy 4-ingredient ice-cream without use of ice-cream machine (I don't have one at dwelling as our household eats very little ice-cream). Hot honey is used to temper the raw egg yolks (hence the yolks are not absolutely cooked per se), so for these uncomfortable with it, please use pasteurized eggs.
Honey Vanilla Bean Ice-Cream
- 200g dairy whipping cream
- 2 egg yolks (pasteurized)
- 75g honey
- 1/2 tsp vanilla bean paste
1. Add egg yolks right into a mixing bowl, whisk the yolk on medium low speed for a minute. Cover with clingwrap.
8. Freeze overnight and ice-cream is prepared. 7. Pour the batter into a loaf pan. 4. Add vanilla bean and mix properly for a minute. Whisk till the mixture is creamy and pale, and cooled to room temperature, around 5 mins. 6. Fold the whipped cream into the yolk mixture until blended. 3. Once the honey is boiled, pour the honey in a gentle stream into the whisked yolks. 5. In another mixing bowl, whisk the whipping cream on excessive speed till stiff peak. 2. Add honey right into a sauce pot (ideally with spout), deliver to boil.
The ice-cream turned out very nicely, not as creamy as those churned by ice-cream however adequate for me :) Love the refined taste and aroma of honey which is accentuated by the addition of vanilla bean paste.
I like to munch on honeycomb! Use to eat plenty of Cadbury Crunchie which is chocolate coated honeycomb bar when I used to be a teenager :p
Making honeycomb at home is the truth is quite simple, however you do want a candy thermometer because the syrup must be heated to a hundred and fifty degree celsius. I determined to replace all of the corn syrup with honey in order that the style of honey might be enhanced. Sugar remains to be a necessary ingredient though I tried to cut back the amount. Most recipes use little or no honey in making the honeycomb, largely sugar and golden syrup or gentle corn syrup.
Homemade Honeycomb
- 100g sugar
- 60g honey
- 1.5 tsp baking soda
- 30g water
1. Add sugar, honey and water into a sauce pot, don't stir the mixture, bring the mixture to boil till 150 diploma celsius. 4. Let the honeycomb mixture cool down and harden for about 20-30 mins. 3. Pour the mixture onto a tray lined with non-stick parchment/baking paper. 2. Upon reaching one hundred fifty diploma celsius, take away from heat, add baking soda and stir quickly for10s. 5. Cut or break the honeycomb into items. Store in airtight container.
After pouring the honeycomb mixture onto the lined tray, do not touch it just let it unfold out by itself. I made the error of utilizing a spatula to smoothen the mixture but it turned messy and you'll see some pockmarks created in consequence.
The honeycomb hardens fairly rapidly in lower than 30 mins, however they have an inclination to show smooth and sticky if left exposed in room temperature as a result of our humid weather. So you should definitely store them in airtight container.
Honey Dark Chocolate Sauce
- 50g dark chocolate
- 50g whipping cream
- 1 tbsp honey
1. Add whipping cream and honey right into a heatproof container and set the container over boiling water. 3. Pour the mixture into the bowl of darkish chocolate and stir to melt the chocolate. 2. Heat the mixture till honey is melted and cream is sizzling to contact. 4. Chocolate sauce is prepared for use.
Love the darkish chocolate sauce with an undertone of honey, and the honeycomb tasted even better with the sauce! Couldn't cease munching already :p
And now for the primary star, the honey buttermilk loaf bread! I always favor making small loaves of bread so that they can be completed within two days. Try to finish up the loaf before third day as a result of no preservatives added and the bread will flip moldy rapidly. Really happy with the results of the bread which is gentle and fluffy, even until the following day or the day after. Have made this a number of occasions in order to adjust the quantity of dough to the loaf tins I have.
Honey Buttermilk Bread
9"x9" loaf tin 12"x12" loaf tin
1.5 tsp heat water 1 tbsp heat water
1/2 tsp prompt dry yeast 1 tsp instantaneous dry yeast
80g recent milk 160g contemporary milk
1 tsp lemon juice 2 tsp lemon juice
115g bread flour 230g bread flour
10g cake flour 10g cake flour
1/four tsp salt 1/2 tsp salt
1/eight tsp baking soda 1/4 tsp baking soda
20g honey 40g honey
10g unsalted butter 20g unsalted butter, room temperature
1. Mix heat water and yeast together, set aside for a couple of minutes till mixture is foamy. Grease the bowl and place the dough again. Cover with clingwrap and let the dough proof till double-size (takes round 45-60 mins). It takes round 12-15 mins on pace 4 of KitchenAid. 3. In a mixing bowl, add bread flour, cake flour, salt and baking soda and stir to combine properly. 4. Add the yeast mixture, buttermilk mixture and honey. Knead the mixture utilizing a dough hook on low velocity until the whole lot comes together. 2. Mix fresh milk and lemon juice collectively, put aside for a couple of minutes till mixture is cuddled (turns into buttermilk). 6. Remove dough from bowl and spherical it. Turn to medium low speed (pace 4).
5. Once gluten is formed, add in butter and continue to knead until dough is clean and elastic (window pane stage).
7. Remove dough from mixing bowl, lightly knead to take away the air. 9. Fold each sides of the dough into the centre. 10. Roll up the dough and pinch to seal the ends. 8. Use a rolling pin and roll the dough roughly into sq. form.
*weight of dough for 9" loaf tin is about 240g
*weight of dough for 12" loaf tin is about 480g
11. Place the dough right into a well-greased (with butter) sq. loaf tin. Bake at 200 degree celsius for 30 mins. 13. Preheat oven to 200 diploma celsius. 12. Cover the loaf tin and let the dough proof for second time, till about 80% top of tin (takes around 30-45 mins). Let the loaf cool on a wire rack utterly. 14. Once prepared, place the loaf tin into the preheated oven. 15. Remove the loaf tin from the oven, and unmould the loaf from the tin instantly.
Shibuya Honey Toast
- 2 sq. sandwich loaves
- 50g salted butter
- 1 tbsp honey
- Assorted fruits (I take advantage of banana, cherry, blueberry)
- Honey ice-cream
- Honeycomb
- Honey Dark Chocolate Sauce
- Honey
1. Slice off the highest crust of the loaf. 2. Carve out a square in the course of the sandwich loaf, leaving about 1cm around the edges together with the bottom. 3. Insert blade close to the bottom (likewise leaving 1cm allowance) of 1 facet of the sandwich loaf. 4. Gently take away the the sandwich cube from the loaf.
5. Cut the sandwich cube into smaller cubes. 10. Remove from oven, let the bread cool completely before use. 13. Enjoy! 12. Decorate the toast with honeycomb, honey vanilla ice-cream and fruits. Drizzle honey chocolate sauce and honey. 9. Bake the bread cubes and loaf at 180 diploma celsius for 15 mins. 8. Brush the small cubes of bread and the complete loaf (together with the insides) with honey butter. 11. Add a layer of bread cubes into the hollow loaf, add some sliced bananas and top with another layer of bread cubes. Preheat oven at 180 diploma celsius. 6. Melt 50g salted butter with 1 tbsp honey. 7. Place the bread cubes and loaf onto a baking tray.
So here we have now it, my petite Shibuya Honey Toast.
And the common dimension Shibuya Honey Toast!
I made two loaves of Shibuya Honey Toast this time, one regular and one petite so that each of us can have one each. But fact is we couldn't end them as they are merely a lot elements.
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