A Time To Share

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"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

ORANGE LEMON GINGER MARMALADE



Orange Marmalade,
Orange Lemon Marmalade,
and now
combining the 2 
with additional member, Ginger

Here it is:
Orange Lemon Ginger Marmalade

Inspiration from Juliana Ding & her friend Sr W

Orange Lemon Ginger Marmalade
1 large orange (7oz)
1.5 lemon (3.5oz)
3.5oz young ginger, shredded
1 Tsp lemon juice
2.5 cup water
3 cup sugar

1. wash fruits, cut fruits in half from stem to blossom end
2. slice fruits perpendicularly
3. place fruits & shredded ginger in a deep pot, add lemon juice & water
4. bring it to boil, then simmer until fruits is soft, 40-50min
5. add water if necessary, to bring back water to original level
6. add sugar & boil rapidly to 103'C, continue cooking
7. do sheet test. If syrup pass sheet test, remove from heat to cool

Sheet Test
Put a cold metal spoon into the boiling syrup, raise the spoon 1 foot above the pot.
Run mixture in the spoon from side to side to cool. If the syrup falls off the spoon 
in one sheet instead of a drop, it is ready.

Preparation of bottles
Place clean bottles in a pot. Fill the pot with water to submerge all the bottles.
Boil for 20min. Remove bottles to dry upside down on a dish cloth.

Note:
Sugar must only be added when the fruits are soft! Avoid hardening of lemon rind

VERMONT RYE BREAD


Vermont Bread
an easy sourdough Bread
with 
Rye flour added
and 
mixed with
125% hydration starter

The following recipe is adapted from here

Instead of  using overnight starter with 125% hydration as mentioned 
I have adjusted the hydration at the main dough
as follows:



Vermont Rye Bread
122g sourdough starter
300g bread flour
40g rye flour
199g water (185g+14g) 
1 tsp salt

1. mix flours, water & starter until well combined, autolyse 30min
2. add salt & knead into the dough for 5min
3. place dough into oiled container to ferment 2.5 hrs, snf every 45min
4. turn dough onto floured surface & divide into 2 loaves
5. shape & rest 15min
6. transfer to bowls, seam side up & cold retard 12 hours
7. bake from fridge @250'C for 20 min, covered
    and another 20 min, without steam

TARTINE'S COUNTRY BREAD


My journey in Sourdough continues...

Tartine's Country Bread
is often mentioned
and
posted in Facebook by many Chefs and home bakers

Tartine's Country Bread
is An Artisan Bread
made with Sourdough.

My curiosity led me to this link
and I have attempted.



The scoring failed
but the bread taste good.


Tartine's Country Bread
100g Sourdough starter
350g water
450g bread flour
50g whole wheat flour

10g seasalt
25g water

1. stir sourdough starter in water to disperse
2. mix in flours, cover & allow to rest 30min
3. mix seasalt & 25g water, blend into the dough, rest dough 30min
4. use wet hands to do 4Xsnf at 1/2 hourly intervals 
5. when dough has risen 20-30%, transfer dough to floured work surface
6. divide dough into 2 equal portions 
7. fold the cut side into itself so that the floured side remain as crust
8. work dough into taut rounds, cover & let rest 30min
9. flip dough over, press dough lightly
10. pull the bottom 2 corners towards you & fold them over to the middle of the dough
11. repeat this with the right & left sides, pulling the edges out & folding them over the centre
12. finally, lift the 2 top corners up & fold down over the previous folds
13. roll dough over so that the folded sides become the bottom of the loaf
14. shape into a smooth taut ball
15. transfer seams side up, to prepared bowls, leave for cold retard 12 hours
16. bake from fridge, 250'C for 20min, covered
      follow by 225'C for 20min, opened

https://cooking.nytimes.com/recipes/1016277-tartines-country-bread?fref=gc

Thursday, 24 August 2017

FOOCHOW SALTED EGG - CHOW LONN




Foochow people love their red rice wine
so much so that
other than cooking with it,
they also preserve vegetables, CHOW CHAI 
and 
eggs, CHOW LONN
with the red rice wine residue or lee.

Many of us like salted egg.
Some like it hard boiled to eat with plain porridge,
others like it smashed up and cooked with porridge
or
steamed with meat

More additions to the list include:
steaming together 3 types of eggs, salted, century and hen egg
and
deep fried salted egg yolk chicken or prawns


This is my grandmother's preparation
of Foochow salted egg, Chow Lonn

This is just duck egg salted with the residue (lee) from red yeast rice wine.
If you soak it longer the egg white will turn pinkist
and the wine taste will be stronger
but
the egg will be too salty




My grandmother is a Hu Chew Noin
She came from Fuzhou,
China

She married and stayed in "San Tiaw Lu", today better known as Simpang Tiga,  Sitiawan. When my grandfather passed away, the youngest uncle was only a toddler.  She single handedly raised up her 7 children, 6 boys and a girl. Although she could not afford to send her children to university education, all of them were able to learn, and master a skill to earn a good living.

Her cooking is more of simple and with inexpensive ingredients.  Nevertheless, all of us grandchildren, including her own children missed the dishes she prepared for us during Chinese New Year celebration. Simple it might be, but it was prepared with much patience and abundance of her love for us.

Here is her recipe if you are interested

Chow Lonn
400 ml water
175-200g salt
5 duck eggs, wiped clean
5-10 Tablespoon wine residue (CHOW)

1) Boil together salt & water
2) leave to cool
3) put eggs in a bottle
4) mix wine residue (Chow) into the cooled brine
5) pour onto the eggs in the bottle & cover
6) the eggs will be ready16-21 days, depend on how saltish you like
7) hard boil to enjoy

Note:
1. chow lonn has a wine taste and is usually enjoyed with plain porridge
2. chow or rice wine residue can be omitted to make plain salted egg.


Sunday, 20 August 2017

SOFT & JUICY PORK RIBS



Soft & Juicy Pork Ribs
take long hours of cooking.

It can be done by My Mind Patch in the Rice cooker
while I choose to do it in a steamer

Both methods require 2 hours of simmering/steaming
finished with thickening of the gravy

The flavouring can be adapted to our liking
whether sweet (most people like the ribs to be sweet )
or spicy (some prefer)

Nevertheless,
the procedure is still the same
with adjustments in ingredients

Soft & Juicy Pork Ribs
600g baby ribs

Marinates:
1/4 yellow onions, julienned
1 clove garlic, smashed with skin on
1 Tbsp hoisin sauce/charsiew sauce
1 Tbsp oyster sauce
1 Tbsp rice wine
1 Tbsp chili sauce (adjust to your liking)
1 Tbsp honey
1 tsp sesame oil
1/2 tsp dark soya sauce
1/4 tsp fish sauce (optional)
2 Tbsp brown sugar
1/4 tsp salt
1 tsp fried shallots
80ml water

Thickener: corn flour + water
Glaze: honey

1. marinate spare ribs for 2 hours or overnight
2. slow cook or steam pork ribs for 2 hours, turning 1/2 time
3. remove ribs & drain out excess oil from gravy
4. heat up gravy & thicken with thickener
5. add glaze honey if used
6. serve

TAPIOCA CAKE WITH EGG






Tapioca Cake
is made from 3 main ingredients,
namely, tapioca, sugar & coconut milk.

You can very well make a Tapioca cake with just the 3 ingredients mentioned.

Other ingredients are added
to improve its texture &
to enhance the flavour.

I have been experimenting with various methods & ingredients
and
I have come out with this recipe
which I gladly share with you.


Tapioca Cake With Egg
800g tapioca (blend with 2 cups water, until fine)
175g sugar
250g santan
50g water
1 egg, beaten
1/2 tsp salt
1 Tbsp fresh pandan juice
20-30g butter (to oil the baking tray & balance added to main batter)

1. chop tapioca into pieces & blend with 2 cups water, until fine
2. squeeze out all the water & leave the liquid to settle
3. After 15-20min, pour away the water & add the starch back to the tapioca
4. Combine all ingredients & mix well
5. pour batter into oiled baking tin
6. bake in preheated oven 180'C for 60min
7. and another 10-15min @200'C for browning.



Wednesday, 16 August 2017

CHINESE EGG SPONGE CUPCAKE



Chinese fondly call these Ji Dan Gao
directly translated to chicken egg cake.

These are actually Sponge Cake
baked as cupcakes either in
paper cups 
or
paper wrapped the traditional way
as shown in the photo below.

The grease proof paper is cut into squares
press into the cup with another cup to get the shape,
allowing the paper to stand freely from the edge


Kerry Tan & Delvin Tan
have baked this
with the traditional tall cups and the cakes stand tall,
not like mine
more like a cupcake

All of us express our thanks to 
nasi lemak lover for this recipe - 

Chinese Egg Sponge Cupcake
A) 3 egg yolks (A size)
     1 whole egg
     50g corn oil
     
B) 65g self-raising flour (or 65g cake flour+1/2 tsp baking powder)
     1/2 Tbsp corn starch 

C) 3 egg white (A size)
     55g caster sugar 

1. beat egg yolks & 1 whole egg together
2. add corn oil & beat until well combined
3. add sifted dry ingredients (B) & mix well, leave aside
4. in another bowl whisk egg white until foamy
5. add sugar in 3 additions. Beat until stiff peaks
6. fold 1/3 of egg white into egg yolk mixture, mix until fully incorporated
7. gently fold in another 1/3 meringue, taking care not to deflate the egg white
8. continue carefully with the balance 1/3
9. scoop into cups & bake in preheated oven 175'C for 30min 



Monday, 14 August 2017

SOURDOUGH WHOLEMEAL LOAF






Most Asians love soft bread,
the soft & fluffy type

Many Asian bakeries concentrate on baking soft soft buns
because of the demand.

In order to create the most fluffy buns
many opt for additives
in order that their bun will remain puffy hours after baking.

Cheryl Yap S W 
has shared with us this soft bread
made from Sourdough
and 
absolutely no additives
and
all natural!

It may not be as soft as store bought
but it is good, knowing that it is all natural!

Sourdough wholemeal Loaf
70g sourdough starter
220g High Protein flour
30g wholemeal flour
30g sugar
110g water
10g cream (I use milk powder)
1 egg
20g grape seed oil (I use butter)
1/2 tsp salt

1. all ingredients into the bread machine, bread dough cycle with 1hr proofing
2. refrigerate dough 15-24 hours
3. take out from fridge, shape & place into an oiled loaf pan
4. allow to proof 3 hours or until 2.5X in size
5. bake in preheated oven 180'C for 35-40min

Note:
This recipe is good for buns too, with added raisins or cranberries





Tuesday, 1 August 2017

HERMAN FLUFFY STEAM BAO



Chinese  make their Steam Bao
in 3 textures if not more, namely

a) a heavy but soft bao known as mantou, can be eaten steamed or deep fried
b) a fluffy but less dense than the the previous mantou
c)  a spongy and airy type 

The later 2 usually come with fillings.
for sweet bao we have red bean paste or lotus paste
whereas savoury bao comes with pork filling

My grandchildren love mantou
while my mom prefers the airy type.

What about you?


These fluffy and less dense bao
are on the sweet side
because I make them plain.

If you like to try your hands on it,
here is my recipe 

Herman Fluffy Steamed Bao
(A) 200g herman
      200g pau flour
      75g water or milk (to adjust consistency)
      40g sugar (reduce accordingly if making bao with filling)
      25g oil or shortening

(B) 3/4 tsp baking powder

1. mix all ingredients (A) to form a smooth & shinny dough
2. cover & let proof until double in size about 3 hours
3. spread out the dough on the working top
4. sprinkle baking powder on the dough & knead until incorporated
5. divide & shape
6. cover & let rise 30min
7. steam for 8-12 min according to size of bao


Sunday, 30 July 2017

AMERICAN CHOCOLATE CHIPS COOKIES



I have no idea why this is called 
American Chocolate Chips cookies.

To me, it is simply Chocolate chip cookies.
Why American?
Anybody out there can tell me?

I am not a fan of cookies
I made these for my daughters & grandchildren.

After baking, I couldn't help but taken 4 pieces!
Is it because these were crunchy?
Yes, very crunchy!
Also,
I think it must have been fresh from the oven!

This recipe originated from Quay Po Cooks,
modified by Sonia a.k.a Nasi Lemak Lover
and now
I simplified the method.

Haha, lazy me!

American Chocolate Chips Cookies
(A) 300g all purpose flour
       2 Tbsp corn flour
       40g roll oats, blended fine
       1 tsp baking soda
       1 tsp salt

(B) 230g butter
      70g caster sugar
      150g soft brown sugar
      1 tsp vanilla
      2 eggs
      160g semi sweet chocolate chips 

1. mix well ingredients (A) & set aside
2. cream butter & 2 sugars until creamy, add vanilla essence
3. add eggs, one at a time
4. fold in dry ingredients & chocolate chips
5. cover & leave in fridge for 1-2 hrs to firm up the dough
6. preheat oven to 170'C & prepare line baking tray
7. use a small ice cream scoop (if you have one) to scoop the dough onto the tray
8. bake one pan at a time in oven centre rack for 20min 
9. cool cookies on wire rack

Note:
1. can use spoon if you do not have an ice cream scoop
2. if you want a chewy cookie. scoop a bigger portion
       

HERMAN SOFT BUN




Herman Soft Bun

These buns are soft and fragrant
and 
they taste good
even plain


Herman Soft Bun
I have stuffed the buns with 'Bak Kwa' while shaping

130g Herman 
260g bread flour
1 egg
50-60g milk (to adjust consistency)
1/2 tsp salt
30g butter

1. all ingredients except butter into a bread machine, bread dough cycle
2. 1/2 way add butter & continue kneading 
3. when machine stops kneading, remove dough & divide & shape buns
4. Allow buns to proof on greased pan until almost triple in size
5. bake in preheated oven 175'C for 25-30 min

Note:
If make loaf, extend total baking time to 35-40min 
may need to tent loaf if top browns too quickly

HERMAN PANCAKE




Herman Pancake
Adapted from pengskitchen

100g plain flour
20g sugar
50g Herman starter
15g melted butter
115ml fresh milk

Method
1. Sift flour into a mixing bowl, add sugar & mix well
2. Add all the rest of the ingredients,  whisk to combine into a smooth thick batter
3. Cover with a damp cloth & allow to proof 2-3 hours until double in bulk
4. Lightly grease a non stick pan. Drop 1/4 cup batter into the hot pan
5. Fry over low heat until golden brown, flip over & cook the other side
6. Serve warm with maple syrup & butter


SOURDOUGH PUMPKIN SOFT LOAF



Do you like its colour?
This loaf is soft & fluffy....

Pumpkin is well known for its nutritional value.
As such it has been widely used 
for making bread, cakes & desserts

This Sourdough Pumpkin Soft Loaf
is super soft. 
It has a bright orange colour 

I have adapted this recipe from BakeWithPaws


Sourdough Pumpkin Soft Loaf
150g bread flour
100g sourdough, fed
125g pumpkin, peeled, steamed & mashed
20g caster sugar
1/2 egg, beaten
1/2 tsp salt
60g fresh milk (to adjust consistency)
30g butter

1. Knead all ingredients in a stand mixer, until achieve window pane stage, about 15min
2. Let dough rise until double in size
3. Divide dough into 3 balls 
4. Roll out each ball, & roll up like a Swiss roll, place in a loaf pan
5. Allow to rise at room temperature until dough is double in size
6. Bake in preheated oven 175'C for 35min, tent loaf if necessary






SOURDOUGH BRIOCHE



I have always loved Brioche
because it is soft, sweet & flavourful

Excuse me for the shaping...


The yellow bun
having a soft & fluffy texture
who can resist?

Indeed Brioche is loved by many

Special thanks to Pilar M. Torres
For the recipe 

I have adapted the recipe from Pilar M.Torres's
Braided cranberry Brioche


Sourdough Brioche
200g Plain flour
40g sugar
1/2 tsp salt
100g sourdough
50g milk, adjust consistency
75g butter
2 eggs

1. Beat eggs with sugar & set aside
2. In another bowl, mix all remaining ingredients
3. Add egg mixture & stir until incorporated. (I use machine)
4. Leave dough to stand 30min
5. Fold dough 3 times at 20min intervals
6. After the last fold, leave dough to stand 2-3 hours @ RT
7. Refrigerate 8-12 hours
8. Shape when remove from fridge
9. Proof for 2 hour & bake @200'C for 30min



EASY SOURDOUGH BOULE






This is an easy sourdough bread
No stretch & fold

Suddenly you remember you need a loaf  of bread for the next day
but
 today you do not have time to work in the kitchen
you can still do it with this recipe!

Special thanks to Nelson Mansfield for sharing this recipe


Easy Sourdough Boule
200g white flour
75g sourdough starter
5g salt
140g water

1. Combine all ingredients except salt, allow to autolyse 30min
2. Fold in salt & chuck into fridge for 20 hrs cold retard.
3. Remove from fridge, shape & place in a banetton to rise at RT
4. Do a finger test to confirm before baking
5. Bake in preheated oven 250'C for 20min, covered
    Next 20min @ 225'C uncovered.


HERMAN STEAM MANTOU





Herman, 
when used to make steam mantou,
as in other bakes,
 it gives a sweet smell to the buns.

The texture may be fluffy as shown in the picture
but it is quite heavy.

The buns cracked because of over fermentation.
I left it left too long on the counter.

This recipe is the courtesy of Xiuli Zhang

Herman Steam Mantou
130g Herman
120g fresh milk
1/2 Tbsp oil
1/4 tsp salt
2 Tbsp sugar
180g superfine flour

1. Mix all ingredients except flour, into a paste
2. Add flour & knead to a smooth dough
3. Let proof 6-7 hours (or over night)  until double in size
4. Divide & shape dough
5. Leave to proof 30-45 min until slightly bigger, if left too long, bun will crack like mine!
6. Steam for 5-10 min according to size of mantou

Friday, 28 July 2017

GLUTEN FREE SOURDOUGH BREAD



Gluten Free Bread
made with Gluten Free Sourdough
takes much patience 

I made Gluten Free Sourdough from scratch
and thereby adapted this recipe
(I reduced the recipe to 1/3)
of Laurie Smith from Baking Magique


The list of ingredients may be long
but 
it gives me much excitement in shopping for the ingredients

The colour and fragrant comes from 
buckwheat & brown rice

The texture is on the dense side
and
crumbs is soft and does not break away when cut

Sharing with you..

Gluten Free Sourdough Bread
(A) 27g brown rice flour
      37g water

(B) 116g water 
      6g psyllium husk
      3g ground golden flax seeds

(C) 20g each of 
      - sorghum flour (cannot get in my place, I replace with gluten free flour blend)
      - oat flour
      - buckwheat flour
      - corn starch
      - potato starch
      8g sugar
      1/3 tsp salt

Method:
1. In the morning, mix (A), cover & leave aside for 8-12 hrs
2. In the late afternoon, mix (B) to gel form
3. In separate bowl combine (C)
4. In a mixer with dough hook, mix (A) and (B)
5. blend in dry ingredients until flour is fully incorporated
6. transfer to floured work surface & shape into a loaf
7. get ready a proofing basket lined with a tea towel, sprinkle bucket wheat flour on towel
8. put dough into the proofing basket, fold the towel over & place basket in a plastic bag
9. allow to rise for 4-6 hours until almost double
10. preheat oven 200'C with baking pan & a small bowl of water inside
11. score bread and bake covered for 30min
12. open cover & bake for another 20min 
13. cool for at least 1 hr before cutting


I like this scoring