A Time To Share

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

Sunday 29 September 2013



I like Baguette 
because of its spongy interior 
wrapped in its crackling crust

It is versatile
can be served in many ways

Just the basic bread ingredients
a lengthy preparation time
developed the aroma and flavor of its very own 

This photo
is the courtesy of My friend, BiBi C. Bbc

She is so artistic
look how she score the bread

such lovely design

A) Pate Fermente     
     35g bread flour
     26g water
     1/8 tsp yeast
     scant pinch of salt

B) Poolish
     35g bread flour
     35g water
     1/16 tsp yeast

C) Main Dough
     135g bread flour
     75g water
     1/2 & 1/8 tsp salt
     1/4 tsp yeast

1) mix the pate fermente (A) & poolish (B) in separate bowls, 
    cover & age in fridge up to 24 hours or 3 hours @ room temperature
2) when time is up, bring pate fermente & poolish to room temperature 
3) at the same time, mix flour & water in main dough (C), cover & 
     allow to autolyse for 20-30min
4) put all 3 doughs into bread maker, add remaining salt & yeast
5) knead for 15min and let rise 1.5 hours
6) dust work surface with flour because the dough is quite wet.
     Divide dough into 2 parts & shape by folding & rolling
7) cover & let proof until very puffy about 1-1.5 hours
8) score bread at 45' angle & 1/2 inch deep with a sharp blade
9) spritz bread heavily just before putting into preheated oven 220'C
10) bake for 25-30min until deep golden brown
11) switch off oven, open door 2" & leave baguette inside for 5min

Sunday 22 September 2013



Fluffy cooked quinoa 

ready to be added to bread dough

Ever tried baking bread with Quinoa and Chia Seeds? 

You will love its soft texture and colour.  
This is a healthy loaf 
with the goodness of Quinoa and Chia Seeds blended into it.  
It is moist, light and spongy. 
Its light brown colour comes from the molasses.

To Prepare Quinoa:
1) clean and soak 1 cup quinoa for 1-4 hours
2) cook in rice cooker or steamed with 1.5 cup water
3) leave to cool

100g cooked quinoa from the batch
160-180g fresh milk 
1/2 tsp salt
1 Tbsp butter
225g high protein flour
1 Tbsp chia seed
1 tsp instant yeast
1 Tbsp molasses

1) put all ingredients in bread machine, bread dough cycle
2) the dough should be soft and not too sticky
3) let proof until double 60min
4) shape to bake in loaf pan
5) let proof again until double
6) bake in preheated oven 175'C for 35min

Note: This bread can be baked in the bread maker and it is still soft

Thursday 5 September 2013



2 large eggs
150g sugar
250g santan
    3 pandan leaves knotted

1) heat up water in a double boiler (outter pot)
2) beat eggs with 100g sugar
3) add santan, mix well and leave aside
4) when water boils, remove from heat
5) caramel 50g sugar in the inside pot of a double boiler
     over low heat
6) when sugar started to caramel, remove from heat
7) and put this pot into the outer pot of hot water 
8) strain egg mixture into the caramel, stir well
9) add knotted pandan leaves
10) off and on stirring the egg mixture over low heat
11) when the custard thickens to a right texture, 
       cover the pot & remove from heat 
12) after 25min, the kaya is ready to be spooned into bottles

Alternatively, instead of caramel, add thick pandan juice for colour