With the Circuit Breaker measure ongoing here in SG, it seems like everyone has turned into a social media baking/cooking guru. HAHAHA! >.<
While the flours are flying off the shelves and everyone is trying to make themselves muah chee, breads and... I don't know, tapioca boba pearls (??), I've (somehow) went the other way and tried to find quick and easy recipes with as little ingredients as possible (and preferably lower calories/healthier alternatives).
And so here's two of the recipes I've found on the internet that is super quick and easy to make, which turned out really well!
The first one is the 2-ingredient dough that was supposedly trending on IG, which I read about on Buzzfeed.
The ingredients are really simple, just greek yogurt and self raising flour. If you do not have self-raising flour, you can make yourself some by adding baking powder and salt to plain flour, but that won't be "two-ingredients" anymore.
So, to get yourself 1 serving of this quick bread, you'll need:
1/4 cup self raising flour
1/4 cup Greek (or drained) plain yogurt.
An additional pinch of salt (optional, for more flavour)
First up, make sure your yogurt is GREEK YOGURT, the thicker the better, for the 1:1 volumetric ratio of this recipe to work. Otherwise, you can use normal plain yogurt, but reduce the amount of yogurt (start with just adding 2 tbsp first and slowly adding more if the dough is too dry) to get a workable consistency.
Depending on what exactly you want to get out of the dough (bagel, pizza, bread bun etc), tweak the amount of yogurt to add to get the best dough consistency. For example, if you are planning to make a pizza out of the dough, you'll be better with a dough that's still soft but definitely not sticky at all. The lower hydration of the dough also meant that your "bread" will be less soft and fluffy.
But for me, as I was just making a "English muffin" lookalike bread on the hob out of it, which needs minimal shaping and handling, I could get away with a much more sticky dough, as I could easily just dump the lump of wet dough directly onto my hot pan from the bowl of I wanted to.
But I didn't, I chose to dust some flour over the wet dough and briefly shaped it into a round muffin shape before cooking it over a non-stick pan on low heat over the hob, with lid on, for around 5 to 6 minutes on each side, until the bread is browned to your liking and when pressed down with a finger, it springs back up.
And yes, I prefer my bread more evenly browned and "toasty".
I used about 3 tbsp normal plain yogurt to 1/4 cup flour and got really soft and fluffy bread. I also added a generous pinch of salt, which gave my bread a delicious salty flavour. YUMS!
And the other recipe I've tried for this meal is a healthier alternative to hashbrown, the cabbage-hash. I first saw this recipe from Erwan Heussaff's video, in which he actually used about 2 eggs to 1 cup of shredded cabbage & white onions. But I found that the overall dish didn't really work that well. Basically the egg and cabbage are pretty separated, and even with my effort to squish them together into a patty while they cooked, the final consistency of this "hashbrown" still tasted more like cabbage stir-fried in eggs to me.
As you can see, the shredded cabbage and eggs aren't really together.
So here's my tweaked recipe for the cabbage-hash:
180g - 200g shredded cabbage
(you can sub part of the cabbage with white onions if you fancy them)
2 medium eggs
1-2 tbsp corn flour or plain flour
(corn flour will make it crispier)
Seasoning of your choice
(I used garlic salt and the good old black pepper)
Just dump everything into a large bowl and mix until well combined. So simple!
For me, I prefer to beat the eggs and add in my seasonings first, before adding the egg mixture into the shredded cabbage and tossing them around for abit to get all the cabbage coated with the egg mixture before stirring in the flour to thicken the mixture.
Then, pour the mixture onto a well greased pan and cook over medium heat until browned to your liking. I cooked my entire bowl of mixture into one huge "pancake" that's the size of my happycall pan, but I'll advise that you make smaller individual hashbrown sizes for easier cooking and flipping.
Cooking time and heat also varies according to how you'll prefer your "hashbrown" to turn out. Do you prefer your cabbage softer or crunchy? The longer you cook over lower heat, the softer your cabbage will get.
So just trial and error and get this low-calorie, low-carb "hashbrown" to your best liking!
And yes, I repeat. DO NOT attempt to cook the entire batter into 1 huge pancake unless you have a happycall pan like I do. I just flipped the entire pan over to cook on the other side. HAHA!
Till then,
Mia Foo
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