BAGUETTE

BAGUETTE (1)

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

 with

a lengthy preparation time
that 

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

Method:

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

QUINOA CHIA SEED LOAF

QUINOA CHIA SEED LOAF

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

Bread:

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

Method:

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

CARAMEL KAYA

   CARAMEL KAYA

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

Method:
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

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