Daily Archives: October 29, 2019

Air-Fried Rosemary Parmesan Truffle Fries

What is a perfect herb to go with my favourite parmesan truffle fries? Rosemary! Especially those from Nomu. The aroma of the high quality dried rosemary blends exceptionally well with the truffle oil giving it a special taste that I have never tasted before in any of the truffles fries that I have ordered from the eateries around Singapore. It was so appetizing that the whole family just dug in and finished it within 2 minutes! This dish will definitely be something I would continue making time and time again.

Do you know the health benefits of the Rosemary herb? It helps improve digestion, concentration and even brain aging! Now that you know, be sure to add a few teaspoons of this wonderful herb to your air fried fries! :).

Ingredients

  • 4 russet potatoes (about 450g. sliced into baton cut or wedges)
  • 2 tbs olive oil
  • 1/4 tsp salt
  • 2 tsp very finely grated parmesan (I used perfect Italiano brand)
  • 2 tsp dried rosemary + another 2 tsp after airfrying
  • 4 tsp truffle oil ( personal preference, you may reduce or add more to your liking)
  • freshly grate parmesan

Method

  • Preheat the air fryer at 160 degree for 5 minutes
  • Mix 2 tbs olive oil, 1/4 tsp salt, 3 tsp of grated parmesan, 2 tsp rosemary in a bowl, toss in all the potatoes and mix until all potatoes are coated with the olive oil mixture
  • Toss half of the fries into the airfryer and air-fry for 18 minutes, at 160 degree celsius, tossing the fries every 6 minutes
  • Use your own judgement whether to add more minutes or not, because this will depend on how thick your slices are. Air-fry it until you reach to your desired crispiness. Do note that the colour of each fries would not be as even as a deep fried fries. Though this is a way healthier alternative, so I do not mind at all.
  • Do the same for the rest of the fries.
  • Transfer the cooked fries onto a bowl, drizzle with truffle oil and sprinkle 2 more teaspoon of rosemary. Toss everything until all are well coated.
  • Serve it on a plate with more freshly grate parmesan.

    Cinnamon Roll

    Freshly baked Cinnamon Roll – Oh so good!

    These cinnamon buns are unbelievably good. It is soft and gooey with very aromatic spice. The beautiful scent wafted in the air in my kitchen is simply so irresistible that my children came out from their room to ask for some even though it was still baking. This is just perfect for an afternoon snack paired with a mug of hot milk tea. Yes, this is life! πŸ’•

    This recipe yields 12 cinnamon rolls.

    Ingredients (Roll)

    • 375g All purpose flour
    • 50g sugar
    • 5g instant active yeast
    • 185g warm milk (40 degree celsius) – cold milk is fine but it will take longer for your dough to rise.
    • 1 small egg (47g) – room temperature
    • 6g salt
    • 45g butter ( small cube/pieces)

    Filling

    • 100g chopped pecan (or walnut)
    • 75g sifted brown sugar
    • 7g cinnamon
    • 25g melted butter

    Glaze

    • 100g sifted powdered sugar or more if more thicker up to your preference
    • 12g water
    • 1g vanilla
    • 10g melted butter

    Pan size

    • 2 8″ x10″ metal tray (if you use ceramic or glass, you would need to bake it slightly longer)

    Method

    • Preheat the oven at 180 degree celsius.
    • Mix all ingredients for the roll in the mixer using spiral or j-hook except the butter and salt at low speed for two minutes or until all the ingredients come together
    • Add in the cube of butter one by one and increase to medium speed, beat for about 2 minutes.
    • Add in the salt and continue beating at medium speed for 6-8 minutes or until gluten is form by using the windowpane test for gluten. (see picture below). A well developed gluten will allow the bread to expand and stretch as it rises, therefore better volume and gas retention, leading to a softer bread. The dough will be a bit tacky but not sticky. If it is sticky, add little more flour.
    • Roll the dough into a ball and place it into an oiled bowl and let it rise for about 45 minutes to an hour or until the dough becomes double in size. Cover and set aside.
    • Prepare the glaze by mixing all the ingredients until you reach to the consistency that you prefer. Personally I prefer the lava like consistency. Add more powdered sugar to thicken or more water to thin out the mixture. Set aside in a piping bag.
    • Prepare the filling, mix everything in except the melted butter, set aside.
    • Punch out the air on the risen dough, roll it flat into 12″x15″ rectangle, then brush it with the melted butter for the filling, sprinkle all the filling on the dough. Roll it up tightly. divide the dough into half by slicing it in the middle, then cut each dough into 6 pieces, yielding a total of 12 pieces.
    • Lay it on the tray with baking paper leaving enough spaces in between for it to expand into double in size. Do the same for the other dough. Cover and let it rise for about 30-45 minutes.
    • Bake the roll for about 14 minutes, turning the tray at 7 minutes interval.
    • Let it cool down a little bit, then cut a small hole at the tip of the piping bag with the prepared glaze and drizzle it on the rolls.
    • Best serve warm.

    Note : You may reheat the bun by warming it in microwave for 20-30 seconds together with a cup of water.

    • window pane test
    • lava like texture glaze
    can you see how soft it is?

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