Thursday, December 17, 2015

Croissant - My favourite pastry

Just came back from my recent Hong Kong Trip , tired but happy.
Missed my kitchen so much ...

First came to my mind .. Croissant ....

Recipe adapted from Amanda Taste

Bread Flour 250gm
Milk 130ml
egg 1/2
instant yeast 3/4tsp
Honey 1-1/2 Tbsp
salt 1 tsp

For lamination butter :- 125gm unsalted butter

Steps as per my previous recipe

Sunday, July 5, 2015

Natural yeast red bean paste bun

This was the first bread that i baked using my natural yeast.
Recipe  adapted from Allie

250 gm bread flour
100 gm Natural Yeast
15 gm brown sugar
25 gm Butter
1/2 tsp sea salt
150 ml Milk

Method as per normal bread baking

Happy Baking !

Natural Yeast Starter - Raisin Natural yeast

Making my own natural yeast was a disaster during the first trial, my bread turn out too sour , causing me to throw away my whole loaf.

After consulting some bloggers who have experience in baking with natural yeast, i was determined to start the whole process once more .

To make your own natural yeast, you have to make the yeast water first.
I chose organic raisins, because it gives stronger yeast...yes! i  need a stronger yeast because during my first trial, it takes me 6 hrs to prove my bread.

Recipe adapted from carol

100 gm Organic raisins
150 gm room temp boiled filter water

Pour some hot water over raisins, let it soak for 1 min, strained and put aside to cool down.
Prepare a clean sterile jar (about 500ml capacity)
Pour in the raisins, add the water.
closed the lid and let it ferment at room temp for min. 3 days or max. 5 days at our weather

Day 1, u can see little bubble , shake it & open the lid once a day
Repeat for Day 2 onwards till all the raisins floating on top of the water with sizzling sound when you open the jar, then it is ready for the next step

Strain the raisins, put the raisin water into another cleaned jar (1 lit capacity)
Add in bread flour ( ** UPDATED 01.09.2016 , i found that using organic rye flour for the first 3 feeds give better result) till the consistency of lumpy pancake batter or oatmeal
stir well & let it sit till doubled.
Then you may used it for bread baking

Updated on  01.09.2016 :-
If you do not used your starter for baking, please keep in fridge and feed once every 3-4days.
And if your starter started to fill up 3/4 capacity of your bottle, pls discard half and feed again. I find that if your starter yeast is too full, the yeast will be slower to rise.
Discarded yeast cano be use to make waffles, pancakes or cakes

Using Homegrown Mulberry to make natural yeast Day 1
Tiny Bubbles appeared on Day 3. I find that if you shaked the bottle a few times a day gives faster harvest

after first feed with Organic rye flour, i used 50gm yeast water and 50gm Organic rye flour. after double , you may feed 2nd time , same ratio . Repeat until u finished up your liquid yeast water. After that you may feed using filtered boiled room temp water

Monday, June 8, 2015

Cartoon Charactor kerokerokeroppi frog steamed pandan red bean paste bao

Kerokerokeroppi is my fav cartoon charactor when i was young. So this was the first cartoon bun or bao i am trying out.

Recipe adapted from a chinese recipe book

Pre Dough :-

200gm Bao Flour
115gm water
1/2tsp instant yeast

Roughly mixed the above, covered & let proof for 2 hours

Main Dough :-
100gm Bao flour
30gm caster sugar
30gm oil
50ml milk
all the above predough
1/2 tsp sea salt

Filling :-
adequate red bean paste

for coloring :-
2 tsp homemade pandan paste

Mix & knead all the above till you get a smooth dough( except the pandan paste)
Take out 50 gm of the white dough . Add 2 tsp of homemade pandan paste into the balance of the dough. mix well.
Divide the 50gm white dough into 20 pcs , roll into small ball. This will be the eyes
Divide the pandan dough into 10 portion (about 40gm each)

Wrap in the red bean paste. Put the pair of eyes on top.

Covered & let proof till double .
Steamed from cold water for 12 mins. Let stand  3 mins before opening the cover

In the meantime prepare some charcoal powder , mixed with a bit water.
Once time is up, uncover & paint the eyes & mouth of the frog using a skewer.

Cover & steamed again for another 2 mins. It's done!

Mulberry Yogurt Cake

recipe adapted from Anncoo

3 yolks
                                                  120 gm Natural Yogurt (i used 140gm)
20 gm Whipping Cream (i omitted)
35 gm Butter, melted
1/2 T lemon juice
30 gm Plain Flour (i used Cake Flour)
15 gm Cornflour
3 whites
50 gm Caster Sugar
Mulberry Jam

1) Combine yogurt, melted butter, lemon juice, stir well
2) Add in Whipping cream & yolks. Mix well 
3) Add Sieved flour. Mix till smooth
4) Whisk white & sugar will soft peak. Fold into yolk mixture
Careful , do not deflate it.
5) Pour into 6" round cake pan (lined & grease the base only)
6) Drop a few teaspoon mulberry jam on top
7) Bake bain marie in preheated oven at 150 C for 60 mins
8) Leave cake in pan till cool before removing it.