If I read the phrase ‘New Year, New You’ one more time I might just scream. What is wrong with the old/current me? I mean obviously there’s room for improvement in all of us, that’s what makes us human. I do not however feel the need to suddenly ban sugar, fat and carbs from my diet and start substituting rice for cauliflower and using avocados in my brownies.
So I bring you Tangzhong Mincemeat Chelsea Buns, because I expect that like me, you probably have a leftover jar of mincemeat lurking in the back of your cupboard, keeping a Christmas pudding company and you’re thinking what can I make with that?
This is a revamped version of my tangzhong chelsea buns and I’ve added a drizzle of water icing to sweeten them up a bit more. Any shop bought mincemeat will be fine in this recipe, you can always add a splash of alcohol or water to loosen up the mincemeat if you need to. You can also use my homemade mincemeat to make this recipe.
I’ve added two quantities of mincemeat for these tangzhong mincemeat chelsea buns, it depends how much you like mincemeat. The first amount will be a generous helping of mincemeat, but if you really enjoy it, or you want your buns to be bursting with fruit then add the larger amount.
Begin by making the tangzhong, place the milk and bread flour in a saucepan and whisk it gently until it thickens and reaches 65 degrees.
Scrape the tangzhong into a bowl and cover it with a layer of clingfilm so that a skin doesn’t form. Leave to cool to room temperature.
Put the milk, butter and vanilla into a small saucepan and cook over a low-medium heat until all the butter has melted. Set aside until just lukewarm.
To make the dough, put the flour, caster sugar, salt and yeast into the bowl of a food mixer and fit it with a dough hook.
Make a well in the middle of the flour mixture, then pour in the milk mixture, the tangzhong and the egg.
Mix the dough on a low speed until it starts to come together, then knead on a medium speed for about 10 minutes or until the dough comes away from the side of the bowl.
Place the dough in a large lightly greased bowl and cover with cling film. Leave it to rise for about 1-1½ hours or until it has doubled in size.
Tip the dough onto a lightly floured work surface and use a rolling pin to roll into approximately a 40cm x 50cm rectangle.
Take 300g of the mincemeat and stir it to loosen a little, spread the mincemeat over the dough and spread it in an even layer. If you think you need more mincemeat then use the rest to fill in any gaps, but this can be quite rich, so use the smaller amount if you're not a mincemeat fiend.
Roll up the dough into a cylinder along the long edge, keeping the spiral tight. Using a sharp knife, cut into 12 even slices.
Arrange the buns in the base of a 20cm x 30cm non-stick baking tin, with the spiral facing upwards. Cover the tin loosely with cling film, set aside and allow the buns to prove for 45-60 minutes until risen and touching each other.
While the buns are proving, heat the oven to 180°C/160°C fan/gas 4. Once proved, bake the buns for 25-30 minutes or until golden brown. Remove the buns from the oven and allow to cool.
Sift the icing sugar into a bowl and add 2 tbsp of water and stir the icing, if needed add more water, but you want quite a thick consistency. Drizzle or pour the icing over the buns and use as much or as little as you want, you don't need to use all the icing. Tear off each bun as required and eat while still warm or at room temperature.
Heat a pile of mincemeat in a pan with sugar, orange and lemon juice, orange peel, half a cinnamon stick and brandy, wait for it to thicken and then stir in some whipping cream.
Start by tasting it, then add extra flavours that suit: nearly always add a little freshly grated lemon or orange zest, extra spice, extra brandy or rum and some cherries or nuts.
I always add extra cherries and brandy to mine. I warm it slightly in a pan and stir in the extra ingredients - then leave it to sit while I sort out the pastry.
For every two cups of "store-bought" mincemeat, as my mom calls it, add the following: 1/2 c.shredded, peeled apple; 1 tsp. or more mixed spices (especially cinnamon, nutmeg and coriander); 2 tbsp.each diced citron, diced candied orange peel and diced candied lemon peel (or you can cheat and use 6 tbsp.
Consider the fat content of mince before you buy. Beef mince, and sometimes lamb, is graded by its fat content, and remember that some fat is desirable as it adds flavour and helps to keep the meat moist during cooking. The standard fat content of mince is 20%, but you can opt for a lean or extra-lean version.
Liven up a bought batch with a splash of booze plus some chopped almonds, apricots or even (sacrilege) chocolate drops, and you'll have a proper “sensuall delight” for Christmas.
Versions containing animal fats should be cooked before use but those including butter can be used as they are, perhaps stirred into an ice cream mixture. You could even serve an especially tasty version with whipped or clotted cream as a sumptuous festive topping for warm scones.
When you have cooked mince and you're not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. Leftovers should be put in the fridge within two hours of cooking, and eaten within three days. Remember, never reheat foods more than once.
English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year. Another English custom is for all the family to take a turn in stirring the mincemeat mixture whilst making a wish.
When myoglobin comes in contact with oxygen, it forms oxymyoglobin, which has the bright, red colour of beef. After several hours or days of exposure, the oxymoyoglobin can convert to metmyoglobin, which has a brown-grey colour.
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
Typically, the best before date mentioned by the manufacturer on the jar is a good frame of reference. Once a jar of mincemeat is opened, it's best to store it in the refrigerator and use it within one month.
Yes.I'd use that. Mincemeat has a very long shelf life, far longer than that printed on the container, (which is only a short while ago). I'd add a slug of brandy or whiskey to perk it up a bit!
Mincemeat can be produced at home. Commercial preparations, primarily without meat, packaged in jars, foil-lined boxes, or tins, are commonly available.
The containers you use must be scrupulously clean, so I like to use jars straight out of the dishwasher or I sterilise them in the oven. If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 3=4 months.
Vegetable shortening: Vegetable shortening has a mild flavor like suet and hardens in the refrigerator, making it simple to shred and add to foods that call for shredded suet. Shortening consists of sunflower oil, palm oil, and wheat flour, which create a similar, crumbly texture to suet.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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