A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Monday, 18 September 2017

SOURDOUGH PIZZA CRUST

Another good way of using up the 
Sourdough Discard.

has this easy Sourdough Pizza Crust to share with us.

Did I mention easy?

Yes, just knead everything together & leave to rise,
shape & proof,
spread on fillings & bake!



Oops! Forgot to take photo!
almost 1/2 gone...

It is crispy on the outside
&
soft on the inside

Sourdough Pizza Crust
120g Sourdough from fridge
55-60g warm water
150g all purpose flour
1/2 tsp salt
1/4 tsp instant yeast

1. combine all ingredients & knead to form a smooth & slightly sticky dough
2. allow dough to rise until double in bulk, about 1 hour
3. roll dough into a flatten disk
4. place disk on a 12" oiled (with olive oil) baking pan, allow to rest 15min
5. gently press dough towards sides of pan, if shrink rest again
6. leave dough to rise until thicker - almost double 
7. spread fillings/topping onto the dough
8. bake in preheated oven 225C for 15min

Note:
1. for thicker crust, double the ingredients or use a smaller pan
    bake crust blank for 5 min
    spread filling/topping & bake for 15-18min until done

Sunday, 17 September 2017

TARTINE COUNTRY BREAD @30C



Special thanks to Nancy Wei's sharing:
'Sourdough in the Tropics 30C'
and
her detailed method in baking a good
Tartine Country Bread

Her 'correct process' entails
1) cold autolyse
2) a relatively short bulk fermentation at room temperature
3) a long cold final proof for flavour & open crumb
4) bake cold for easy scoring, good oven spring & ear


This is a flavorful bread
with
nice open crumbs
but 
I failed to get the ears! 

Tartine Country Bread @30C
270g unbleached bread flour (90%)
30g whole wheat flour (10%)
60g sourdough starter@ peak (20%)
210-224g cold water (73-77% hydration)
6g salt (2%) = 1&1/4 tsp

Hand-mix method:
1. mix flour & water, autolyse in fridge for 1 hour
2. add starter, rest dough @ RT 30C for 30min
3. add salt & transfer to an oiled container
4. bulk fermentation:at RT 30C for 3hrs (from addition of starter), with 3-4 snf @20min interval
5. Preshape& rest dough for 20min on counter top
6. Final shape & place in banneton, seam side up
7. final proof (cold retard) for 10 hours
8. preheat oven 250C for 1/2 hour
9. score bread & bake in heated DO, covered for 20min, 
10. remove cover & bake another 15-20min @230C
11. turn off oven & leave bread inside for another 10min
                                          

COPYCAT SUBWAY ITALIAN HERB BREAD



This recipe has been adapted from
Sirimon Pangklin's 
Subway Italian Herb Bread
made with 
Herman Starter

This is a soft & spongy bread
with slight fragrance of Italian herbs

Of course, if you like stronger fragrance
feel free to double up herbs to 1 Tbsp as Sirimon Pangklin's original recipe.


Copycat Subway Italian Herb Bread

Herbs used are: oregano
                          thyme
                          basil
                          rosemary  

230g bread flour
70g wholemeal flour
1.5 tsp herb blend from the above
250g herman (I used sourdough, herman was not available at that time) 
200-210 water
10g sugar
1 Tbsp Italian herbs
3/4 tsp salt
15g olive oil

1. knead all ingredients except oil, in a bread machine
2. after few minutes, add olive oil & continue kneading until window panes
3. leave to rest until double
4. shape as you like 
5. cover & left to rise until double in volume 
6. score bread & spray with water
7. bake in preheated oven 200'C for 30-35min depends on the size you make

Thursday, 14 September 2017

CHEESY CHEESCAKE



We love Cheesecake.
We love it plain, cheese and only cheese.

Many like it flavored with fruits like oranges and pineapples,
while others like it with a tint of sourness,
with lemon and passion fruits.

There are yet others who like to add berries to their cheesecake,
either for color or taste.
As such, Strawberries and Blue Berries are used.

For chocolate lovers
how can they resist chocolates in their cheesecake?

This is a plain non-baked cheesecake.

If you love the taste of cheese,
and a fan of cheese,
you will surely love it on its own!

Cheesy Cheesecake
Crust: 200g digestive biscuits, crushed finely
           75g butter, melted

Cake:
1 Tbsp gelatin
60g boiling water
500g cream cheese
100g castor sugar
200ml whipping cream

1. combine melted butter & crushed digestive biscuits
2. press into a prepared pan for cheesecake
3. refrigerate crust for 1-2 hours
4. sprinkle gelatin onto boiling water, stir to dissolve. leave aside to cool
5. whip cream & leave aside for later use
6. cream cheese & sugar until smooth
7. add whipped cream & dissolved gelatin, continue to cream until smooth
8. pour onto biscuit base & leave in fridge to chill for 4 hours before cutting

Note:
I cut the cheesecake too early, so I did not get a clean cut!


Tuesday, 5 September 2017

123 HERMAN BREAD


There are so many recipes
for Sourdough Bread
with adjustments in the level of hydration.

Recently I came across this easy to remember recipe
by
Alex French Guy Cooking
with its
3 basic ingredients:
Sourdough, Water & Flour
in the ratio of 1:2:3

I could not help but give it a try
replacing Sourdough with Herman
and
here it is

123 Herman Bread

It is chewy on the outside but soft on the inside.

The brown rice powder I added gave a nice fragrant flavour.




123 Herman Bread
90g herman starter 
180g water
270g flour (230g bread flour+40g brown rice flour)
5g salt (2g for every 100g flour)

1. mix 3 main ingredients, autolyse 1/2 hour
2. add salt & knead. Leave to rest for 4 hours (snf every 45min)
3. shape & put into proofing bowl, leave in fridge overnight 
4. bake from fridge in preheated oven 250'C for 20min, covered
    and 225'C for 20min, uncovered

Monday, 4 September 2017

HERMAN TANZHONG CHOCOLATE SWIRL BREAD


This Herman Tanzhong Chocolate Swirl Bread
is soft & fluffy
and
has great chocolate taste.

I have taken the recipe from
Asian Herman Recipe Sharing group
shared by
Kim Lean Leow

Herman Tanzhong Chocolate Swirl Bread

(A) Tanzhong 
       50g bread flour
       250g water

1. cook over low fire & stirring until you see the bottom of the pot
2. remove from heat & let cool

 (B)  Bread Dough
        all of the above tanzhong
        340g bread flour
        150g herman starter
        30g sugar
        4g salt
        24g milk powder
        1 egg
        30g butter (add after few minutes)
  
        egg wash: 1 egg beaten with 1 tsp water

1. all ingredients, except butter, into bread machine, bread dough cycle
2. after 2 minutes, add butter & continue kneading to a smooth & soft dough
3. put dough into covered container to rest until dough rise to double (4-5 hours)
4. gently deflate proofed dough & roll into a rectangle 8" X 14"
5. place chocolate sheet on the dough & enclose it, seal all edges
6. roll out into a rectangle again, fold into 3 layers
7. roll out again & repeat No.6
8. roll out into a rectangle, roll dough up lengthwise as if a swiss roll
9. divide dough into 2 lengths & place onto lined baking tray
10. let dough rise till almost double (1-2 hours)
11. egg wash bread & bake in preheated oven 175'C for 30-35min

(C) Chocolate Paste
50g chocolate
20g butter
20g bread flour
10g cocoa powder
5g corn flour
60g milk 
20g castor sugar
1 egg white

1. mix all ingredients & cook over low heat until it forms a soft dough
2. sandwich the dough between 2 sheets of cling film & roll into a 6" square
3. leave in the fridge to firm up before use

Tuesday, 29 August 2017

3 Ingredients One Bowl Egg Cake





I am sure many of us know about this
3 Ingredients Egg Cake
in the ratio of 1 : 1 : 1 cup

It is a Traditional Egg Cake
made in many of the Chinese households
during the olden days.

Simple ingredients readily available in the pantry,
egg, flour and sugar
and 
easily whipped up,
in One bowl!

Those days, this Egg cake was usually steamed
unless you had a made shift
OVEN

The Egg Cake was baked in 
an old but big clay pot, heated over a charcoal stove.
It was then covered with a metal plate 
with the 4 corners tied with a string extended to the top & drawn together
for easy lifting.
This plate was then filled with some burning charcoal
to give heat to the top of the cake.

How do you like baking with such an oven?

Starting from getting the stove lit up
and 
the cake whipped up by hand (muscle training),
the chores was tedious.

My hubby told me that
like every family in the village
they also made this Egg Cake when they were young.

His eldest sister, 
Esther,
the baker of the house,
would usually gather them (the remaining 5 siblings)
to help in the whisking of the eggs with a spring whisk
while she got the 'oven' ready!

The eggs did not seem to rise at all
(they were all very young children)
and 
they had to whisk very long time to get it ready.
Not surprising that half way, few of them would sneak out to play.

In fact, some would quietly fled 
when Esther was getting ready the utensils & ingredients.

To bring back the sweet memories
he actually whisked the eggs for me by hand!


3 Ingredients One Bowl Egg Cake
1 cup egg (5 large eggs)
1 cup plain flour ( 110g - I added 1 tsp baking powder)
1 cup sugar (I reduced to 150g)

1) whisk up eggs in a electric mixer
2) gradually add in sugar
3) when the egg mixture comes to ribbon stage, fold in sifted flour
4) stop mixing when no streaks of flour remain. DO NOT OVERMIX
5) pour mixture into a 8" square pan (line bottom with parchment)
6) bake in middle rack of preheated oven 175'C for 30min
7) overturn to cool on wire rack when done

Note:
1. This Egg Cake has a different texture from the sponge cake.
    It is coarse, not so smooth 
2. you can slice it horizontally to put some kaya as filling too

APPLE YEAST WATER BREAD





Natural yeasted bread
with Apple Yeast Water only as a raising agent.

Sounds interesting?
Yes, with only the apple yeast water
that I ferment as follows:


Apple Yeast Water
2 apples, chopped or grated (with skin on)
500ml water
4 tsp raw cane sugar

1. all ingredients into a clean bottle
2. shake or stir vigorously & leave aside for 3-4 days
3. shake or stir every 12-24 hours so that the top will not turn mouldy
4. when a lot of bubble appear, it is ready to use
5. strain & use or keep in fridge to use in another day

Active Apple Yeast water on the 3rd day,
ready for baking

Apple Yeast Water Bread
176g active apple yeast water
180g bread flour
40g spelt flour
1/2 tsp salt

1. mix flours into apple yeast water until well combined
2. allow to autolyse 30 min., with wet hand, mix salt evenly into the dough 
3. bench rest for 4 hours, snf every 50min to 1 hour
4. preshape & rest on counter for 30min
5. shape into a taut ball & put into a banetton for cold retard overnight
6. bake from fridge in preheated oven 250'C for 20min, covered
    another 20 min @ 225'C for 20min 

Sunday, 27 August 2017

SOURDOUGH ENGLISH MUFFINS



I was attracted to Teresa L Greenway's comment on these
Sourdough English Muffins
"Oldie but Goodie"!

I would definitely want to try Teresa L Greenway's recipe
and here it is..

Fresh from the oven
and
spread with butter on these steaming hot muffins.

It is crispy on the outside
and
soft on the inside

Like to have a bite?


Sourdough English Muffins

To convert Sourdough
from 100% hydration to 166%
191g 100% sourdough + 63g water = 254g 166% hydration sourdough

Ingredients
254g 166% hydration sourdough
113g water
57g fresh milk
1 Tbsp melted butter
318g bread flour/all purpose flour
1 & 1/4 tsp salt (added after autolyse)

1. mix all ingredients except salt for 3 min, let rest 20 min
2. add salt, mix another 4min
3. proof dough 4 hours, snf every hour
4. When dough is done bulk fermenting, 
    pour the very wet dough on a very well floured/semolia counter top
5. roll dough out to 1/2" thick, dusting top with flour/semolina
6. use a wide mouth jar to cut dough into 8 circles
7. allow dough to rest 1.5 hours, covered
8. cook on hot griddle 6-10 min on each side, taking care not to brown too much
9. continue cooking muffin in preheated oven 175'C for 5-6 min on both sides 



These muffins have rested 1.5 hours and ready to be cooked.

SOURDOUGH PULL APART BUNS








Thank you Rosalind Chiew for sharing this recipe:

Sourdough Pull Apart Buns

These are yellowish soft buns
with fragrance of butter

If you like soft buns
you will love these

Sourdough Pull Apart Buns
105g sourdough starter
100g fresh milk
250g bread flour
30g sugar
3g salt
1 egg
30g butter

1) all ingredients into the bread machine, bread dough cycle, rise 1 hr
2) shape & leave to cold retard overnight
3) remove from fridge & bring back to room temperature
4) bake in preheated oven 180'C for 30min until golden