Sunday, May 10, 2020

Best idiot-proof sourdough ever!

This is the best and easiest sourdough ever!
I usually halve the recipe and bake two loaves out of the half-recipe.
If I’m not going to bake the second loaf immediately and only has time to bake it more than 16 hours later, I’ll stuff it into the fridge immediately after final shaping.

Recipe from Susan of Wild Yeast Blog - the Norwich Sourdough

Half of the above recipe that yields two small loaves
Starter: 180g
Warm water: 300g
Bread flour: 450g
Rye flour: 60g
Salt: 11.5g (about 2 teaspoons)

Mix and autolyse everything for 30mins, except 20g of water with the salt dissolved in it.
After 30mins is up, add the salt mixture and knead on dough hook till almost windowpane stage.
Put into oiled container for bulk fermentation for total 2.5hrs - at 50min and 100min marks, do stretch and fold.
After 2.5hrs is up, divide dough into two and shape.  Then leave on table to rest covered for ten minutes and put into banneton or mixing bowl (I use mixing bowl as I don’t own a banneton).  Put into a large plastic bag and clip tight.

Baking time:
Score proofed bread, put into claypot and spray with water.
Cover claypot and bake for 20mins in 240 degrees Celcius preheated oven (lowest rack).
Then take out the bread and bake for another 15mins in 220 degrees Celcius oven.
Turn off oven heat and leave bread in half-opened oven for another 5 minutes.

Sunday, April 26, 2020

Gabriel’s first mission is a brownie adapted from this recipe:

 I reduced choc chips to only half cup and valrhona cocoa to 2 tablespoons

  • 1/2 cup  bittersweet chocolate chips (I used Ghirardelli)
  • 90g unsalted butter
  • 1/2 cup sugar
  • 2 whole eggs, room temperature
  • 1/2 cup 100% hydration sourdough starter discard, room temperature
  • 2 tbsp cocoa powder

  1. Preheat oven to 160 degrees C.
  2. Melt chocolate and butter in a large bowl over a boiling water bath. Stir constantly. 
  3. Turn off the fire and whisk in the sugar. 
  4. Add the eggs one at a time, whisking to combine each addition.
  5. Sift the cocoa powder over the chocolate and stir to combine.
  6. Add the starter and stir gently to mix. 
  7. Place the batter into a 7 x 7 square pan and bake for about 30-40 minutes, or until a toothpick inserted comes out clean.

Lovely crispy top fresh out of the oven.  After one night in the fridge, it was really fudgey!
This recipe is definitely a keeper!

Gabriel is alive!

Gabriel is alive and out of ICU after 6 months of hibernating in the fridge 😀

Tuesday, June 5, 2012

Pandan Chiffon Cake

Made this Pandan Chiffon from Kitchen Tigress' blog.
Reduced the sugar to 70gm in total, and cake still taste just as good.
I also reduced my coconut milk to 50gm and added pandan juice to make a total of 95g because I felt that my pandan juice were not fragrant enough... maybe they were too old?
Of course I had an easier way of squeezing out pandan juice from the leaves without water... with the help of my super juicer!

Meanwhile, if you are at her blog, check out her other entries as she dissects recipes from some recipe books.
They're wicked, and never fails to give me a good laugh!

Monday, June 4, 2012

David sleeping alone

Me: Will David sleep by himself in your room tonight? David wails: Noooooo.... I am scared of the raining "goong goong"

Monday, May 28, 2012

Cinnamon Rolls

Did you know cinnamon and honey is good for health?
From Arthritis to cholesterol levels and even heart disease.
I'm not sure how true this is, but it's good to indulge in a low-sugar wholewheat cinnamon roll once in a whille.

Before proofing

Final product

Recipe from Florence's blog
I used 160g bread flour and 50g wholewheat flour to make up for the original 210g bread flour.
Also reduced sugar to 30g.

Wednesday, April 18, 2012

Rapunzel Jewel Cake

The oven's dead, and I am into steaming now.
I adapted a recipe from Alex Goh's Magic Steamed Cakes book and sneaked in some purple sweet potato since the kids wouldn't eat sweet potato.

Fluffy and soft!

Tuesday, April 3, 2012

The Baobab Tree

I chanced upon this book in the library while waiting for our food at Jack's Place Bukit Panjang Plaza.
I thought it was really apt for the little girl who is going through her "It's not fair" stage.

At the end of the story, the kids line up to be turned upside down like the Baobab Tree's fate and they really get a good laugh out of that.

Thursday, March 22, 2012

Term 1, 2012: Origami

Some of her works in school this term.

For those who are interested in origami, this is a great site with videos on how to fold the origami items.

Wednesday, March 21, 2012

Future Architect?


An award for the little girl

We enrolled S into a swim class as she asked for it.
However, on her first lesson, she didn't want to join the class.
I imagine it must be quite intimidating for a 5-year-old to go into the pool without her mummy and daddy... and to the constant barking of the instructor.

So R and I decided to work on her basics, just to get her to be more confident.
A google showed up this website USwim, which teaches parents how to teach their kids to swim
We followed some of the steps, and got her confident enough to dunk her head into the water and do her confidence jump.
I also came up with the idea of an award in the form of a certificate.

It also helps that "gong gong" speaks very loudly, so I simply explained to her that the instructor really didn't mean to yell all the time.
It's just that some uncles speak very loudly, like her "gong gong" :P
This worked too, and she gamely joined the class during the second week.

She's now into jumping into the water all by herself and kicking/paddling about 1.5m towards R. She doesn't know how to coordinate her breathing yet, so she does this with her head in the water the whole time.

Tuesday, March 13, 2012

Thomas toddler backpacks all out of stock?!

You wouldn't believe that all the Thomas toddler backpacks are sold out at the few Kiddy Palace outlets that I went to.
Had no choice but to make the little boy a backpack to go to school!

For the boy

Made this for the girl last year

Thursday, March 8, 2012

Murder She Commited

This was what I did to my oven.
The day before, I was trying to tidy up the kitchen so my part-time helper will have an easier time.
As I was putting the tupperware into my oven, an image of the melting tupperware flashed across my mind.
I told myself "Don't be silly. Of course I will check the oven before I turn it on."
The next day, as I was getting ready to bake my cheese bread, I checked the oven and saw that all was clear.
BUT I didn't notice a tupperware cover that slid under the rack and was resting on the bottom heating element.
As I was preparing the batter, I smelled some horrible chemical smell and this was what happened.
I was pretty shaken by the whole accident... even more after R showed me that night, this video on why we should not pour water on kitchen oil fire.
Afterall, petrochemicals in the plastic could be considered as "oil"?

An acquaintance told me to use flour.
A Google on the effect of flour showed is just as scary.

I guess the best would be a wet cloth.

Thursday, March 1, 2012

My Breakfast Kaki

This is my breakfast kaki for the last 1 year.
I'm going to miss him when my little man goes to school next Monday.

Breakfast is not always in such posh settings of course.
It's usually the chai tau kuay or bak chor mee in the market.
Otherwise, it's just a simple breakfast at home.

Tuesday, February 28, 2012

I want wife

The first time he said this, R told him he will have a wife when he is older.
He seemed frustrated with our answer and showed it by yelling "I WANT WIFE!" and kicking away.
How can being single at this age cause such frustration?

It was only later that we realised he meant "I want to drive."
Isn't he much happier in the pictures below?

Sunday, February 26, 2012

Green Tea Macarons with Adzuki Bean Buttercream

My Notes:
Macaron Shell:
Added 1tbsp matcha powder to ground almond and powdered sugar mix.

Further reduced sugar in buttercream as adzuki bean is already sweet.
For 1 egg white, I used only 30g sugar.

First tray has a lot of cracked shells... maybe oven is not hot enough? I preheated it for 15mins this time. Or could it be my cheap tray that is slightly warped?
Second tray was better with 6 cracked shells.
Third tray as perfect with 0 (yes, nil!) cracked shells.

Next round, I will swap the trays and pin down the culprit!

My Favourite Artist

This is my favourite artist - Sophie Ang.
This is her work titled "Rapunzel looking at the stars".

Thursday, February 23, 2012

Made: Black Sesame Macarons with black sesame buttercream filling

Made these today....
Green tea and carrot ones will just have to wait.

Used the same old recipe from Not so Humble Pie, but used only 200g icing sugar instead of 225g. Added in 25g of ground black sesame.

Actually I didn't mean to reduce the icing sugar, but 200g was all I have in my pack, and I was really too lazy to open a new pack... so decided to take a risk with just 200g. Don't think I'll ever make a great chef, seeing how lazy I am!

Finding my usual buttercream a tad too sweet, I also reduced the sugar by 20%, so 1 egg white this time, I used only 40g of sugar.

Sunday, February 19, 2012

Macaron Class

R as really sweet to give me some time off to attend a macaron class today.
I really enjoyed the class and would definitely recommend this to anyone who wants to learn how to make these little finicky stuff.

Left: Spiced macarons with citrus cream cheese filling
Right: Chocolate macarons with salted egg yolk filling

What a stiff peak looks like for French Meringue Method
Should have put some coloured backing behind... but the picture is good enough for me

See the salted egg yolks? R says eeeeeeeeeeeeeks!
But only after he has eaten it without knowing what it is.
It got pretty good reviews from Vikki and her husband though.

Class was held at Kitchen Capers' Baking Studio.

We learnt two types of method - the French Meringue Method and the Italian Meringue Method.
I have been using the French Meringue Method because I really cannot imagine how to handle a boiling pot of sugar syrup while holding my handmixer with the other hand.
Hmm... the other reason is that I am quite lazy... less stuff to wash up with the French Method!

It was quite interesting to see how the Italian Method is done, and I think I might just try it one of these days.

The instructor, Amy Lee, is really helpful in giving little tips on what to do and what not to do... and even information such as the different types of almonds and icing sugar.

She also baked us a cake for teabreak - a lovely light lapis surabaya. The centre layer of chocolate was just heavenly! This, coming from someone who is not really into chocolate. I actually took two servings of it. Would really like to attend this class, but I think it's just too cruel to have R look after the kids all by himself for 2 consecutive Sundays. Maybe next time!

And oh, the class was odd-numbered. Everyone came with a friend except me, so I had the privilege of partnering the instructor... that explains why my macarons look so good? Best of all, I get to bring all the macarons back for the macaron-bandits! :)

She even gave me the leftover aged eggwhites, which means I can start experimenting with macarons immediately without having to wait for my egg whites to age... yoooohoooooo! I am already thinking of green tea macarons with adzuki bean filling... and maybe even a carrot macaron!