Sweet Paradise Cinnamon Raisin Bread
Jan 1, 2012 Bread Bakeries
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If you haven’t tried Sweet Paradise cinnamon bread you are in for a treat. Made from a secret recipe, once you’ve tried our bread you will come back for more.….more info
Tags: Best Sellers Bread, Bread, Cinnamon, Paradise, Raisin, Raisin Bread, Secret Recipe, Sweet, Sweet Bread, Sweet Paradise
Brunch for the Haters
Mar 29, 2011 General
Some people, so I’m told, don’t like brunch.
I’m not sure how this happens.
Here are my theories:
1) Tragic family death occurring in IHOP
2) Deathly allergy to maple syrup
3) General disdain for anything everyone else likes.
Poor, poor souls.
I suspect these people have never eaten a liege waffle, either.
Well, here’s my stick-it answer to those brunch haters. We’ll turn you yet. Eggs Benedict is the best excuse for messy pictures there is.
Maybe brunch was invented by parents. The easiest meal to make, and it satisfies the requirements for two meals at once, which is necessary when anything other than cereal in a bowl is a production. Luckily, my daughter could eat breakfast for every meal. So she’s definitely mine. She’s even a fan of runny poached egg, which I previously thought was only for adults.
Island Eggs Benedict (serves 4) Click Here to Print
Sweet bread with a sauteed butter crisp, lemony hollandaise, perfectly poached local egg that just oozes yolk, with a savory/sweet combo of hash. A tomato, optional, I think makes it. Saucy, sweet, and savory.
As part of the Foodbuzz Tastemaker Program, this is a sponsored post. King’s Hawaiian teamed up with Foodbuzz as part of a brunch series that will be featured in April’s Flavor of the Month. As you can see, I couldn’t keep myself from just tearing it off and eating it, which is the way we usually eat it here.
- 2 1” slices of round King’s Hawaiian Bread
- 3 Tbsp salted butter, at room temperature, divided
- 1 lb sweet potatoes, cooked and peeled (see note below)
- 1 Cup kalua pork (see note below)
- 4 local eggs
- 2 tsp white or rice vinegar
- 4 slices local tomato
- 1 Cup blender hollandaise sauce
- salt to taste
- Begin heating 4 Cups of water in a small saucepan over high heat to poach the eggs.
- In a bowl, mash the sweet potatoes and pork together with 1 Tbsp butter. Add salt to taste. Form about 4 patties by hand.
- In a large fry pan (I use a metal skillet pan), melt 1 Tbsp butter over medium heat. Add the patties and just brown on both sides, pressing with the spatula on both sides to keep it formed together. Remove to a plate and set aside.
- Butter the slices of bread with the last tablespoon of butter and brown in the same fry pan on both sides—this will only take about 20 seconds on each side because the bread is sweet and soft. Set aside.
- When the pot of water is simmering, turn down the heat to medium high. The water should not be boiling. Turn it down more and adjust as necessary. When it returns to a simmer, add 2 tsp vinegar to the pot. Crack an egg into a small measuring cup or ramekin. Add the egg to the simmering water by pouring the egg out as close to the water as possible. Repeat with the 2nd egg. Let simmer for about 3-4 minutes. The whites should be set. Remove from the water with a slotted spoon and set aside. Sprinkle with salt and pepper if you like. Repeat with the remaining two eggs when the water comes back to a simmer.
- Assemble your eggs benedict: half a slice of the sauteed bread as the base, potato/pork hash over that, tomato next, egg, and then 1/4 Cup hollandaise sauce over the whole thing.
Notes: My favorite sweet potatoes are Okinawan purple sweet potatoes. You can use any sweet potato you like, but yams may be more watery. I usually just scrub my potatoes clean, prick them with a fork, and then microwave them for quick results.
Kalua pork, if you don’t have an imu, is very easy to make. Take a pork butt and sprinkle and rub it all over, with a pretty liberal hand, with kosher or slightly flaky larger-grained sea salt. Then sprinkle the whole thing with liquid smoke (2-3 teaspoons? I never measure) and rub that in too. Put it in a dutch oven with the lid on and cook at 350 degrees for 2-3 hours (depends on the size of the pork butt). Take it out when it falls apart easily. Let it rest and then shred it. There will be plenty. Eat the rest with rice or take it a step further for sandwiches.
Tags: Best Excuse, Blender Hollandaise Sauce, Disdain, Eggs Benedict, Family Death, Flavor Of The Month, Fry Pan, Haters, Hawaiian Bread, High Heat, Liege Waffle, Maple Syrup, Medium Heat, Poached Egg, Rice Vinegar, Saucepan, Sweet Bread, Sweet Potatoes, Tsp, Yolk
Char Siu Bao
Nov 19, 2010 Uncategorized
Char Siu Bao is my absolute most favorite dim sum food. It’s a white steamed bread with a bbq pork filling. This is probably my 5th or 6th attempt at making it and finally I’m satisfied.
The first few times I tried to make this bread was a few years ago and I couldn’t get the filling right but I thought the bread was okay. When I recently tried to make it again, I was happy with the filling but the bread was terrible. My third recent attempt finally succeeded and I was
left with a tasty pork filling and soft, fluffy, slightly sweet bread. The texture of the bread is not exactly the same as the baos found in dim sum restaurants but the taste is similar (Probably due to the all-purpose flour) I will definitely try to make the bread again in the future but for now, this recipe is good for my char siu bao cravings!
I guess you could say I cheated because I used store bought char siu sauce to marinate the meat but I didn’t want to take a chance at a bad marinade recipe! The meat was juicy and spot on so I’m happy!
It takes time to chop the meat, fill the buns and steam them but it’s not that bad! The dough is very soft and easy to work with and the meat is dead easy with a jar of sauce (Lee Kum Kee Char Siu Sauce!). If you’re a dim sum crazy like I am … go for it.
Char Siu
2 lbs. pork butt
about 1/2 cup char siu sauce
2 teaspoons salt
2 teaspoons sugar
2 or 3 cloves chopped garlic
honey
1. Cut pork butt into 8 pieces. Arrange in a bowl or baking pan and cover with enough char siu sauce to coat each piece. Sprinkle salt, sugar and chopped garlic all over meat. Cover and marinate overnight in fridge.
2. When ready to roast, preheat oven to 375 F. Place meat on a rack in a large roasting pan. There will be some marinade left at the bottom of the bowl or baking pan. Reserve this for later use.
3. Bake meat for about 25 minutes until meat is no longer pink.
4. While meat is baking, mix equal parts honey and marinade to make a sauce. After meat is finished baking, baste with your honey/marinade mixture and turn oven onto broil.
5. Broil meat until edges start to char.
Char Siu Bao Filling
Adapted from Rasa Malaysia
1 lb char siu, diced
1 small onion, diced
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
red food coloring [optional]
1/4 cup cold water + 2 teaspoons corn starch
1. Add oil to a saucepan. Sauté onion 1 – minutes. Add everything into the pan except the water/cornstarch mixture. Stir fry for a minute or so.
2. Add water/cornstarch mixture and mix until thickened – about a minute or so as well.
3. Allow to cool before using.
Steamed Bun
1/4 cup warm water (110F)
3 cups ap flour (bleached, if possible)
1/4 cup sugar
1/2 cup warm water
1/2 cup warm milk
1 tbsp shortening, melted
1/2 tsp baking powder
1. In a large bowl, combine yeast and 1/4 cup water. Let stand for 5 minutes, until foamy. Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well. Add remaining flour gradually until the dough comes away from the sides of the bowl.
2. Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl and cover in plastic wrap. Allow 45-60 minutes to rise.
3. Cut 12 3-inch squares of parchment paper (I made 8 giant baos with this recipe)
4. Turn dough out onto a lightly floured surface and flatten. Divide dough into 12 (or 
pieces. Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you’ll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
pieces. Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you’ll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.6. Steam buns for 15 minutes, in batches if necessary, until springy to the touch. Serve hot.
Tags: All Purpose Flour, Baos, Bbq Pork, Buns, Char Siu Bao, Chopped Garlic, Cloves, Dim Sum Restaurants, Fridge, garlic, Marinade Recipe, Place Meat, Pork Butt, Roasting Pan, Salt 2, Siu, Sprinkle, Sweet Bread, Tasty Pork, Teaspoons Salt
