Showing posts with label milk. Show all posts
Showing posts with label milk. Show all posts
Hokkaido Milk Bread We Knead to Bake 3
Tuesday, May 13, 2014
Hokkaido milk bread, super spongy bread prepared with the famous Asian bread making method called tangzhong method. Tangzhong method goes for a water roux, this roux is the prominent ingredient to get fantastic soft breads. For our this months We knead to bake, a month baking event started by Aparna of My Diverse Kitchen, she challenged us to make this Hokkaido Milk Bread which is well known for their super softy texture. Its quite popular in South Asian bakieries, some people says this is a Japanese bread, because of the milk used in this bread comes from Japan.While others says that its pure white colour and the texture resemble the pristineness of Hakkoido.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Milk Thistle Compound Can Stop Lung Cancer by Inhibiting Gene Expression
Monday, April 21, 2014
Lung cancer is a devastating disease with a traditionally poor survival rate less than ten percent after five years from diagnosis. There are a number of well documented triggers that cause tissue damage that eventually results in DNA damage, allowing lung cancer cells to develop and spread.
Researchers from the University of Colorado publishing in the journalMolecular Carcinogenesis found that treatment with silibinin, a major component of milk thistle effectively treated wound development in lung cancer cells that halted the disease and prevented metastasis. Long known for its rejuvenating effects on the liver, milk thistle is now emerging as a viable therapy to help prevent and reverse the damage caused by years of cellular breakdown in lung tissue and halt the spread of this deadly disease.
Milk Thistle Halts the Inflammatory Chain Known to Promote Lung Cancer Progression
Although milk thistle use has been documented for nearly 2,000 years, very little solid science exists to validate the beneficial effects on human health. Cells communicate with one another through a complex series of signals to achieve an end result, normally the creation of a protein or completion of an enzymatic reaction. When this chain is broken as a result of poor dietor lifestyle choices that affect metabolic homeostasis, diseases such as cancer are allowed to develop and manifest in tissues throughout the body.
Big Pharma frequently looks to break these chain reactions in an unnatural way to halt metabolic processes in the body, commonly with undesired or potentially deadly consequences. COX2 and iNOS are two enzymesthat are involved in a chain of actions that elicit an inflammatory response to wounds and infectious processes. If you were to cut yourself, inflammation at the local site is a desired response that will aid healing. Unfortunately, systemic inflammation caused by excess body weight and poor dietary choices is a serious problem underlying many chronic diseases including lung cancer.
Milk Thistle Compound Inhibits Genetic Expression to Help Prevent Lung Cancer
Both COX2 and iNOS aid tumor growth when they remain in circulation as a response to chronic inflammation. Two transcription factors known as STAT1 and STAT3 allow the blueprint of DNA to bind with proteins that continue the signal cascade, eventually leading to the production of harmful COX2 and iNOS. Researchers found that when chain is broken, tumor growth is halted and metastatic growth stops. They found that a derivative of milk thistle called silibinin was able to inhibit the upstream signals that lead to the expression of COX2 and iNOS to help prevent lung cancer.
Lead study authors concluded“What we showed is that STAT1 and STAT3 may be promising therapeutic targets in the treatment of lung cancer… and that naturally-derived products like silibinin may be as effective as todays best treatments.” Milk thistle represents another natural compound that provides a powerful effect to prevent and treat chronic diseases. Alternative health experts recommend supplementing with 250 mg of a standardized milk thistle extract each day to fight the threat of lung cancer.
Milk Thistle Boosts Liver Function and Slows Brain Aging
Tuesday, April 8, 2014
(Article first published as Milk Thistle Protects Your Liver and Can Slow Signs of Brain Aging on Technorati.)
Non-alcoholic fatty liver disease (NAFLD) affects an estimated 20 to 40% of adults in western society and dementia can touch nearly half of those reaching their 85th birthday. Silymarin is the active compound found naturally in milk thistle that is shown to provide a significant degree of protection against NAFLD and abnormal brain aging.
Silymarin Shown to Prevent and Reverse Liver Damage
NAFLD is a chronic disease that is characterized by inflammation of the organ that releases a flurry of free radicals and liver enzymes. Left unchecked, NAFLD can progress to cirrhosis, carcinoma and death. The result of research published in the journal Hepatitis Monthly demonstrates the effectiveness of treatment with silymarin for the treatment of NAFLD. Researchers noted a significant decline in liver enzyme markers that indicate reversal of the disease, and no serious side effects were reported as a result of the natural treatment.
Silymarin Found to Protect Nerves, Slow Brain Aging Process
Information from the journal Neurochemistry International shows that the nutrient is able to protect delicate glial cells in the brain against free radical damage that occurs as a result of low grade bacterial infection common in overweight and obese individuals.
Silymarin Inhibits Plaque Formation, Prevents Alzheimer`s Disease
One of the key indicators of Alzheimer’s disease are the protein amyloid plaques that form and prevent electrical and chemical signaling between neurons. It is known that plaque exists as a normal byproduct of metabolic activity in the brain and is not properly cleared in those exhibiting symptoms of dementia. The result of a study published in the journal Molecular Gerontology demonstrates that silymarin helps the brain to naturally clear amyloid plaque before it becomes tangled and restricts normal cellular communication.
Silymarin from milk thistle is shown to be a powerful nutrient that assists multiple biological pathways in the liver and brain to maintain optimal organ function. Milk thistle is available as an inexpensive nutritional supplement. Nutritional experts recommend 250 to 450 mg per day to provide optimal effectiveness. Take advantage of natural silymarin to boost liver detoxification, prevent NAFLD and prevent the damage from free radicals on the delicate brain matrix.
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