Coconut Biscuits just like in my Secondary 1 days

I suddenly thought about the coconut biscuits we made during our Home Econs class back when I was 13, but since I no longer had my Home Econs text, I used my daughter’s and adapted it from there.  Tasted exactly like what I made years ago!  And David made it the traditional way, with a wooden spoon and no beater whatsoever :)

My adaptation:
100g flour
100g unsalted butter
50g caster sugar
3tbsp desiccated coconut
1 tbsp beaten egg

Cream butter and sugar with wooden spoon till pale.
Add egg and mix.
Fold in flour then dessicated coconut.
Bake in preheated 180 degrees C oven for 20 mins.

* Mine was turning brown at 15-min mark, maybe because my oven is hotter than normal.
Will make it a point to reduce my temp to 170 degrees C next time.

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
http://www.wildyeastblog.com/my-new-favorite-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)

Method:
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.

Gabriel’s first mission is a brownie adapted from this recipe:
https://thegingeredwhisk.com/mega-chocolate-sourdough-brownies/

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

Ingredients

• 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 😀