Hono Bread Honokakor Recipes

HOKKAIDO MILK BREAD

Steps:

• Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
• Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
• Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
• Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
• Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

PANI POPO (HAWAIIAN COCONUT BREAD)

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
• Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

HONO BREAD - HONOKAKOR

Steps:

• Crumble the yeast in a mixing bowl.
• In saucepan, melt the butter and then add the milk.
• Heat to 99M-0F/37M-0C or lukewarm.
• Dissolve the yeast in a little of the warm milk.
• Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour.
• Work the dough until smooth and shiny.
• Cover and let rise for 20 - 30 minutes.
• Turn the dough out onto a floured surface and knead well.
• Divide into 8 - 10 sections and roll each section into a smooth ball.
• Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
• Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.
• Place bread on greased baking sheet and allow to rise for 5 minutes.
• Prick surface with a fork.
• Bake in the center of the oven for about 5 minutes.
• Cover and let cool.

WEST COAST BURGER

Steps:

• Caramelized Onions:.
• Heat the canola oil in a large skillet over medium heat. Add the onions and cook until soft and lightly caramelized about 15 minutes. Add the mustard and a pinch of salt and cook for another 2 minutes. Remove the onions from the pan to a small bowl and set aside.
• Special Sauce:.
• In a medium bowl combine all the ingredients and whisk until smooth.
• Burgers:.
• Preheat the broiler to low.
• Form the ground meat mixture into 6 equal patties. Do not over handle or compress the patties, keep them loose. This will help create a tender burger. Over mixing and compacting will result in a tough heavy burger.
• Heat the canola oil a large heavy-bottomed skillet over medium-high heat.
• In a small bowl combine the salt, pepper and garlic powder and season the burgers generously with the mixture. Put the patties in the skillet and cook for 4 minutes. Flip and let cook for 1 minute, then top each patty with a piece of cheese. Cook for another 2 minutes until the cheese is melted and the burgers are medium.
• While the burgers are cooking, lightly brush the buns with melted butter and put them on a sheet pan. Broil until lightly toasted, about 2 minutes.
• To assemble, split the buns and spread each half with about a tablespoon of the special sauce. Put the burgers on the bottom half of each bun, top with caramelized onions, tomato and lettuce. Cover with the top half of the bun and serve.