2 INGREDIENT PANCAKE

Cooking for toddlers?

No problem

If you are looking for a gluten free pancake recipe,

this is for you too.

It is easy to make

using only 2 simple ingredients,

1 banana and 1 egg

#TheBigAppleMama.com has this recipe to share with us.

2 Ingredient Pancake

1) take 1 ripe banana, peel the skin & mash with a fork

2) beat in 1 egg & mix well. It is fine if the mixture is lumpy

3) heat up a non-stick pan, lightly grease to avoid sticking to the pan

4) pour a ladle of the mixture onto the hot pan, 4" in diameter

5) cook each side until done

Note:

1. If the banana is ripe, these pancakes are sweet enough.

    So, it is not necessary to add maple syrup.

2. Spread with butter if you like.

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

                          

HOME-MADE CHEESE WITH MILK KEFIR

Cheese made from Milk Kefir, anyone?

To culture Milk Kefir

1 tsp milk kefir grains

250ml fresh milk

1) combine the 2 & leave on the counter for 24 hours

2) when the milk solids separate from the whey, it is ready to strain

3) strain to remove the kefir grains

4) pour milk kefir into a perforated container lined with muslin cloth

5) keep in fridge to allow whey to drip through slowly

6) cheese is then collected on the muslin cloth.

SOURDOUGH PANCAKE

Have you tried making Pancakes with Sourdough?

Most of us like the thick & fluffy Pancakes.

This one is soft and spongy

with added goodness 

of

Sourdough, Water Kefir, Chia Seeds & Oats

It is healthy and delicious.

Sourdough Pancakes

(A) 1/3 cup rolled oats, blended

       110g water kefir (either flavoured or plain)

       1 tsp chia seed

(B) 1 egg, beaten

      100g sourdough

      2 tsp honey/syrup

      2 tsp oil/melted butter

      1/8 tsp salt

1) combine (A) blended oats, chia seeds & kefir, set aside

2) beat egg, mix to combine (B)

3) add (A) to (B) & heat up a non-stick frying pan

4) scoop 1/3 cup batter & pour into the pan

5) cook 3-5 min until top of pancake is bubbly

6) flip over & cook the other side

7) serve with your choice of topping

ADELINEALY WHOLE MEAL SD LOAF

A combination of Sourdough and Yeast Water

produces soft and fragrant bread

Special thanks to Adelinealy Lim

for the recipe and guidance

This recipe produces 2 loaves as shown in the photos above

There was hydration problem during my 1st bake

but it still gave me 2 wonderful loaves in 2 loaf pans

as shown here

Still good isn't it?

If you like to try your hands on it, here is the recipe shared by Adelinealy Lim

Adelinealy Wholemeal SD Loaf

A) 50g grape yeast water/water

     100g HP flour

     50g SD starter

B) 200g stiff starter from (A)

     250g HP flour

     70g wholemeal flour

     250g water/yeast water

     40g sugar

      

1) mix (A) and rest in RT until double/overnight

2) mix (A) & (B) in BM for 10min, autolyse 1 hour

3) after 1 hr add 1&1/4 tsp salt 

4) add 64g active SD (optional, as a booster)

5) knead in BM for 30min, transfer to a square container

6) after 45min, snf 2X @ 45min interval

7) cold retard in fridge for 20 hours

8) pre-shape - rest 30min

9) shape - final proof 3.5hrs 

10) preheat oven 30min & bake covered @ 250'C for 20min

11) open cover & bake another 20min @ 200'C

Note: 

1. temp. & timing can be adjusted according to your oven performance

2. tent bread if necessary

      

HOW TO ACTIVATE DE-HYDRATED SOURDOUGH

De-hydrated Sourdough

To revive:

20g dry sourdough

Day 1

1. mix 20g dry sourdough in 20g of water (equal amount of water & dry sourdough)

2. stir well, cover loosely with the cap of the bottle.

3. leave aside for 12 hours

4. after 12 hours - give it a good stir, add 40g water & 40g bread flour

6. stir well & leave aside for 12 hours

Day 2

1. take out 50g of the sourdough to feed & keep the rest in the fridge, covered

2. feed the sourdough with equal amount of water and bread flour 

3. leave aside for 8-12 hours

4. take out 50g sourdough from the batch & feed again

5. keep on removing & feeding until you see an active sourdough, i.e. a lot of bubbles

To feed:

with equal weight of sourdough, water and flour i.e.
50g sourdough starter

50g water

50g bread flour

Note:

1) sourdough is ready for baking 

     a. when it rises to more than double its original volume within 3 hours

     b. if you scoop some sourdough to put in a cup of water, it will float (float test)

2) if you receive wet sourdough starter, just start with the feeding regime.

SOURDOUGH ROLL OATS SOFT LOAF

An easy Sourdough Loaf

with the help of a Bread machine

Of course, you can omit the Roll Oats Topping 

if you prefer it plain

Sourdough Rolled Oats Soft Loaf

100g Sourdough

230g bread flour

20g raw rolled oats

30g brown sugar

160g (1 egg+fresh milk)

20g butter

1 tsp salt

Day 1

1. knead all ingredients to form a dough, cover & leave aside 60min

2. knead to de-gas, cover & leave in fridge 15-24 hours

Day 2

3. thaw dough @ RT for 40min

4. shape & put into a loaf pan, proof 3 hours until 2.5 in size

5. egg wash loaf & sprinkle roll oats on top, press in oats

6. bake in pre heated oven 175.C for 40min

CREPES OR CHINESE SOFT PANCAKE

This is a familiar comfort food 

for many of us

With simple ingredients

which are always available in the kitchen

and

it is easy to whip up too

Discarded sourdough produces soft and nice crepes.

If you are interested, do try this recipe

Crepes

150g sourdough (can be replaced with 75g each of flour & water/milk)

2 eggs, beaten

2 Tbsp oil or melted butter

1 Tbsp sugar or syrup

fresh milk to adjust batter to a thin consistency 

1. whip together all ingredients & fry 

2. enjoy

Notes:

(a) These crepes can be eaten:

     1. on its own 

     2. spread with peanut butter

     3. drizzle with maple syrup

     4. wrap with fruits & cream

APPLE YEAST STARTER SOFT MILK LOAF

Fruit yeast starter 

an alternative natural leavening for bread

other than Sourdough.

With the guidance of members 

in

Fermenting And Baking With Wild Yeast Water

I have successfully produced an active apple yeast water

which I gladly share here.

Apple Yeast Water

2 apples, chopped or grated (better with skin on)

500ml water

4 tsp raw cane sugar

 Active Apple Yeast water on the 3rd day

1st fermentation with Bread flour

1. mix all ingredients & give it a good shake

2. cover & leave aside to ferment

3. next day, open the cover to let gas out, shake the bottle at least twice a day

4. repeat (3) for 2nd, 3rd & 4th day until you see a lot of bubbles

5. take out 100ml apple yeast water, mix with 100g bread flour, stir vigorously

    and leave aside until double in volume

6. once double, remove 1/2 & feed the remaining with 100ml apple yeast water

    & 100g bread flour. Leave aside to ferment until double before using as 

    leavening for bread

I used this natural leavening for a soft loaf, 

referring to Adelinealy's Grape Yeast starter soft Milk Loaf

Apple Yeast Starter Soft Milk Loaf

a) 250g HP flour

    50g AP flour

    40g thickened cream/yoghurt/whipping cream

    40g milk 

    1 egg

    6 Tbsp apple yeast water

    100g active apple yeast starter from above

    2 Tbsp milk powder

B) 1/4 tsp salt

     35g butter

Day 1

1. mix (A) in a bread machine, dough cycle 30min

2. 1/2 way, add salt & butter

3. transfer to a greased container to proof at RT 60min, snf 2 times

    @ 30min interval

4. retard in fridge for 12 hours

Day 2

5. thaw at RT 2 hrs, snf 2X @ 30min interval

6. preshape & rest 15min

7. Shape & FP 2 hrs @ RT

8. do a finger test, score loaf & bake covered for 25min @ 200'C

9. remove lid & bake @ 175'C for another 25min

10. Tent loaf if it turns too dark

Note:

for same day bake, I jump from No.3 to 6

   

STEAMED SOURDOUGH PLAIN BAO

Naturally leaven baos

are denser and heavier than the instant yeasted

Nevertheless they taste just as good

I have adapted the recipe from

Sonia a.k.a Nasi Lemak Lover

Steamed Sourdough Plain Bao

300g Bao flour

180g active sourdough starter, cultured with AP flour

40g sugar

70g fresh milk

50g water

15g corn oil or shortening

a pinch of salt

1. all ingredients into the bread machine, knead until smooth

2. cover & set aside to proof until double in size

3. divide & shape into balls, place on grease proof paper

4. cover & let rise for another 60min, until double in size. Do not over proof

5. bring water to a boil in a steamer. Steam bao over low heat for 10min

6. do not open the steamer lid, let bao sit in the steamer to cool down for 10min 

    so that the skin of bao will not wrinkle.