HERMAN SOUFFLE PANCAKE

Pancakes for breakfast

many of us love it

especially if you can have a splash of maple syrup to go with it!

This pancake is spongy, soft & tall

hence its name

Souffle Pancake

This pancake is naturally yeasted with herman or sourdough
and is shared by

 Melissa Ho Lee cheen

Herman Souffle Pancake

2 egg yolk

10g corn oil

10g milk

20g herman

38g cake flour, sifted

2 egg white

few drops of lemon juice

16g sugar, can be more if you have sweet tooth

1. Beat yolk & oil, add milk & starter. whisk until combined

2. fold in sifted flour until all ingredients incorporated, leave aside

3. use electric mixer, whisk egg white, lemon juice & sugar until stiff peak

4. fold 1/2 meringue into egg yolk mixture until all blended, fold in the remaining

5. preheat a non-stick pan, apply a little oil

6. scoop the batter into the hot pan, cover during cooking

7. flip the pancake over to brown the other side

8. serve plain or with maple syrup & fruits

Note:
Herman can be replaced with the following:
10g milk
5g cake flour

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

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

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

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

MACHINE KNEAD HERMAN LOAF

This Artisan Style Herman Bread

is kneaded in a bread machine

without 'snf'

I will try another loaf with snf done 

 to see what happens

Special thanks 

to Felicia Khaw for the recipe

Machine Knead Herman Loaf

200g Bread flour

125g water

100g Herman (use 24hrs after feeding)

5g salt

1. knead all ingredients except salt in bread machine for 5min

2. add salt & continue kneading until dough is smooth & elastic

3. leave to proof for 30min

4. shape & put into banetton, wrap banetton with plastic bag

5. leave to proof overnight or 12 hours

6. score bread & bake in preheated oven 250'C for 20min, covered

    & another 20min, open the cover @225'C

HERMAN

Herman 

is a friendship starter

It is given free

and 

is meant to pass down from generations to generations

It has been introduced to us by 

Xiuli Zhang from Singapore.

She has an exceptional passion for Herman Starter.

She cultures Herman 

and

 distributes to ALL those who show interest in it.

Besides distributing in Singapore

driving Herman to their new homes,

She even posted the Herman to various states in Malaysia, 

and 

paid for the Postage!

All for the love of Herman

History of Herman

Herman 

 being a friendship Starter

is given free to start a friendship

This is Day 2 Herman

If you are interested, can refer to this link created by Xiuli Zhang

https://www.facebook.com/groups/289915084776407/

and 

request for Herman starter

Herman is easy to maintain and 

it requires feeding every 5 days

This is how it goes:

Conventional Method

Day 1

1/4 cup herman starter

fed with 1/4 cup sugar, 1/4 cup milk and 1/4 cup all purpose flour

Day 2 - 4

stir every day

Day 5

1. take out 1/4 cup to start feeding cycle for the next batch 

    i.e. cycle starts from Day 1-4 again

2. to the remaining herman, add 1/4 cup milk, 1/4 cup all purpose flour

    This is ready to use the next day or 2

The current hot weather speeds up fermentation,

so Herman turns sour easily.

This method can help to control over fermentation:

Method Adapted to Asian Weather

Day 1

1/4 cup herman

fed with 1/8 cup sugar, 1/4 cup plain flour & 1/4 cup milk

Day 2

stir

Day 3 

fed the batch with 1/8 cup sugar, 1/4 cup flour & 1/4 cup milk

Day 4

stir 

Note:

1) You can share the herman on any of the days above

2) once you receive the herman, start feeding from Day 1

3) if you need more herman for baking, just increase the feeding amount accordingly.

4) use the herman to bake when it has risen double in height

Improved Feeding, Storage & Reviving Method:

Shared by Xiuli Zhang 

Combating Sour Herman with Easy Maintenance

For Herman that turns sour easily due to faster fermentation/too much yeast in starter.
Here is an easy way to maintain Herman & refresh the starter on every use.

Use a 700-800ml glass bottle, feed 1/4 cup HERMAN with the following ingredients:
1/2 cup Fresh milk
1/2 cup All Purpose Flour/Plain Flour
1/4 cup sugar
Mix the 3 ingredients into paste before stir well into Herman bottle.

Cover loosely & Leave at room temperature overnight. Put into chiller when u see it starts bubbling.

2-3 days before bake, refresh the Herman with the following feeding method. Fermentation all should be at room temperature.

Day 1
Take out 1 tablespoon of Herman from chiller, feed with ingredients below:
1/4 cup Fresh Milk
1/4 cup All purpose flour/Plain Flour
1/8 cup Sugar

Day 2 
Stir only
(U can use for bake too IF it rises up actively double the height)

Day 3 

Refeed Herman in morning to make more
1/4 cup Fresh Milk
1/4 cup All purpose flour/Plain Flour
1/8 cup Sugar

Stiring helps to give more oxygen to yeast. After Day 3 Herman will rise fall, rise fall a few times when u stir it, which show its readiness to be used. Best time to use Herman is on Day 3-4.

❤️You can use the Herman on Day 2 too if yours turn out very bubbly rise up, and the amount enough for your recipe. If not give another feed.

❤️If u need more u may feed double the ingredients on Day 3 OR use 2 tablespoon Herman to feed in Day 1.

Any balance starter may be added back to the Herman in chiller. When the Herman in the fridge is about 2 tablespoon left, feed & repeat the cycle above. 😄

Short-term Storage - up to 2 month
Keep in chiller up to 1 month when want to take a short break. Feed Herman before send into chiller. When want to use it, take out from chiller, thaw it and feed. It will bubble in 1-2 days time.

❤️❤️❤️IMPORTANT - Do it in 1st batch of fermenting when u get your Herman.
Storage for Emergency (advisable keep 2 portions into ziplog bags with labeling)
Long-term Storage - up to 6-8 months
Keep 2 portions (1/4 cup) of Herman in freezer for Emergency up to 8 months. Advisable to keep Day 3-4 well fermented Herman. No feeding needed when Herman in freezer. When want to use it, take out from chiller, thaw it and feed Day 1 ingredients, stir twice daily to let more oxygen in, wait for sign of bubbles appear. Herman from freezer will take 4-5 days to start bubbling because it's from freezer, a place which totally stop its fermentation activity. After seeing bubbles, then u start 2nd feeding.

Happy Hermaning,
Xiuli Zhang

SWEET AND FRAGRANT HERMAN LOAF

Herman Loaf

shared by Ann Tan

This is a sweet bread
It has a soft texture.
Many who tasted it,
say it smells good and flavourful

Herman Loaf

180g Japanese bread flour

122 herman

78g hydration
1/4 tsp salt

10g butter

1) mix together flour, herman & water in a BM for 10min, autolyse 30min

2) add salt & butter, knead another 10min, let rest 1 hr

3) snf, repeat another snf after 45min

4) shape & FP 2hrs

5) bake covered @250'C for 20min, opened 220'C for 15min