Friday, March 24, 2017

Red bean bread buns_Natural yeast 天然酵母_ 红豆面包

Some reader asked me is there any standard calculation for the amount of sourdough starter to use to make bread. From my experience, for rusty or country sourdough bread, usually use very little of starter, around 25%-30% ( starter over total dry ingredients), as to slower down the fermentation and create very nice aroma and mild tangy taste of sourdough bread. As for Asian type of soft bread, based on my own calculation, usually i use about 70-80% (starter over total dry ingredients) , as to speed up the proofing process in order not to get a sour taste of bread. You know it will not taste nice if a soft buns tasted sour right?
This time i baked this batch of red bean buns using homemade red bean paste, and use very simple bread ingredients which easy to make, still resulted soft and nice buns.

Thursday, March 16, 2017

Chocolate Chiffon Cake_with natural yeast 天然酵母_巧克力戚风蛋糕

Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time i used it to bake a chiffon cake and great that it work well too. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake. So when you have discard sourdough starter, instead of throw it away, why not use it to make a chiffon cake?

Tuesday, March 7, 2017

Coconut water White Loaf_Natural yeast 天然酵母_椰子水面包

Nowadays many people like to consume coconut related products example like extra virgin organic coconut oil, fresh coconut water and etc as they believe coconut is good for our health. When i combined fresh coconut water with natural yeast from sourdough starter to make this white loaf, i believe this is consider a super food ^_^.

Monday, February 27, 2017

Fresh Strawberry and Blueberries bread buns _Natural yeast 天然酵母_新鲜草莓蓝莓面包

This very soft and refreshing buns was made before CNY. After CNY rest for almost a month, now just got some free time to sit down record down this bun recipe using natural yeast from sourdough starter.

Wednesday, January 25, 2017

Pineapple Chiffon Cake 凤梨戚风蛋糕_金鸡报春

I have some leftover pineapple filling from making pineapple tarts , so just simply use it to try out a chiffon cake. Surprisingly it turned very nice, moist and especially like the small bits of  pineapples (i used homemade pineapple filling, so not sure you can have same effect if use store-bought pineapple filling).

Thursday, January 19, 2017

Crumble Salted Egg Yolk Cookies_CNY2017_ 香脆咸蛋黄饼干_金鸡报春

A totally new recipe from me ! Why it called as crumble cookie , because this cookie has bread crumbs, an ingredient hardly see in cookie making. These cookies are crumbly, buttery, salty and sweet, so aromatic ! And it is easy to bake too.

Wednesday, January 18, 2017

Homemade Chinese Pork Jerky (Bak Kwa) New recipe_2017 CNY_ 肉干_金鸡报春

After made this Bak Kwa several years, see old recipe here . I have simplified the recipe and have less seasonings. Now i prefer this new recipe instead.

Thursday, January 12, 2017

Penang Lobak (meat rolls)_2017 CNY_ 槟城炸卤肉卷_金鸡报春

This is a real Penang Lobak that shared by my Penang friend's mother. When i first tasted this yummy rolls, I immediately requested for the recipe, and glad that her mom so kind sharing with me of her truly Penang Lobak recipe with her special method (scroll down to see what special ^_^). And this roll is perfectly to serve during CNY.

Wednesday, January 4, 2017

Rooster Pineapple Tarts_2017 CNY cookies_凤梨酥_金鸡报春

The first post of 2017 dedicate to my favourite pineapple tart. Made them into rooster shape since coming CNY is a rooster year.

Monday, December 19, 2016

Gurung Bread (Nepali bread ) 尼泊尔式面包

When i was trekking in Nepal on the last two weeks, at first I didn't know there was such a simple and yummy bread served at the tea house. After i knew this bread, I ordered this gurung bread on every morning at each tea house ( we trekked difference village on each day, so we stayed difference tea house on each night).

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