Sunday, November 11, 2018

Cucur Udang / Prawn Fritters With Sourdough Starter




My inlaws and I were discussing about sourdough starter and what to do with the discard . She whatsapped me some pictures of  Prawn fritters made from using sourdough starter. I was impressed and I asked for the recipe.  Upon looking at the recipe, I find something missing so I tweaked it slightly by adding egg and rice flour to the batter.   Instead of using instant yeast, SD starter was used and it turned out great! The edges were crispy and the inside was soft and slightly springy.  Sinful afternoon tea snacks for hubby and I :p  Though it involved a bit of work during frying , it was worth it . I have been craving for it since my inlaws sent the fritter picture to me.  I am a greedy pig no doubt :p
 

bean sprouts , carrots, chives ,red chillies , prawns
are the main ingredients used


Sourdough starter, rice flour, all purpose flour ,salt and pepper ,egg
and water for the batter ...mix together well
leave to rest for 15 mins


add in the veggies  when about to ready to do the frying
 

crispy edges and the inside is soft and springy 
serve with garlic chilli sauce...yummy!

Cucur Udang / Prawn Fritters With Sourdough Starter
( Makes 10 Prawn Fritters )

ingredients:

10 pieces of sea prawns - remove shell and deveined
1/2 cup bean sprouts (taugeh), wash and drain dry
1/4 cup shredded carrots
1/4 cup of cut chives of 1/2 inches length
chopped red chillies

batter:
1/4 cup sourdough starter
3/4 cup all purpose flour
1 tbsp of rice flour
1/2 egg
salt and pepper to taste
3/4 to 1 cup water 

Oil for frying
small shallow metal ladle  ( steamboat type)

Method:

Put all the batter ingredients in a mixing bowl, slowly add in the water and using a whisk gently mix to a consistency that is not too water nor thick.  Leave the batter to rest for 10-15 mins. Add in the bean sprouts, carrots , chives and chillies, give it a quick stir till well into the batter.

Pour enough oil into pot and heat up the oil. When oil is ready for frying,  place a shallow metal ladle into the oil . Once the ladle is hot, lift it up and drain off hot oil , pour 1/8 cup of the batter mixture on the hot ladle , spread it out evenly add the seasoned prawn on top of the batter and dip into the hot oil, fry for 3 mins and slowly shake the fritters out of the ladle ( if it doesnt come out, use a fork to gentle push it out of the ladle. Continue to fry till the fritter is golden brown and cooked through. Lift the fritter out  and  drain off excess oil on paper towel. 

Repeat same process till all the batter are used up.

Enjoy !


Friday, November 2, 2018

Japanese Butter Roll


Since my interest in cultivating my own starter which I named Sunshine, it truly has taken me through a wonderful journey, making new friends and found a bake mate whom I truly appreciate our long distance relationship ...hahaha I meant bread making relationship. Comparing notes and sharing experiences has deepen our friendship :)  Before I digress further, back to this Japanese butter roll, I tweak the recipe a bit , replacing the instant yeast not totally but by adding 1 tbsp of starter (100% hydration) and 1/2 tsp of instant yeast.  This is a trial and no regrets, it turned out beautifully light, fluffy and springy. It reminds me of flaky croissant too. It has a buttery aroma . Such a delight to indulge in rolls such as these.


 beautiful light dough


 beautiful rolls , rolled up like croissants


 just out of the oven, light and soft to the touch
let it rest a while, it will turn more golden color


my beautiful rolls in basket
so tempting 





light , fluffy with a bit of spring when you bite into it

Japanese Butter Roll - adapted from TheZongHan & ZaTaYaYummy

ingredients:

300 g of bread flour 
100 g of All Purpose Flour
1/2 tsp salt
1 tbsp of natural yeast starter (1-00% hydration)
1/2 tsp of instant yeast  ( if not using starter, 2.5 tsp of instant yeast)
4 tbsp of castor sugar
250 ml warm milk
70 g of salted butter ( melted)
1 egg

Egg wash

1egg + 1 tbsp of milk

Method:

  1. In a large mixing bowl, first add in warm milk, natural yeast starter, yeast, sugar, melted butter, and egg. Followed by dry ingredients, bread flour, plain flour, and salt.
  2. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  3. Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
  4. Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
  5. After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  6. Use a pizza roller and cut out 16 triangles.
  7. Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
  8. Transfer them into greased pans.
  9. Let it proof for the second time for one and the half hour.
  10. Preheat oven to 180C or 160C fan-forced, gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
  11. Let it cool and serve. 

Enjoy!



Saturday, October 27, 2018

Cranberry Sourdough Bread


This is my most enjoyable bread making journey since I started my sourdough starter from scratch. Along the way, I have a few friends guiding me, local and overseas friends who are as crazy as I am in making our own sourdough bread.  Long ago , when you talk about sourdough, you think of chewy and hard crust bread but today new techniques has enabled us to have sourdough bread that is soft with open crumbs and a tad of tangy taste.  I have used my starter as natural yeast for many recipes such as pancakes, banana bread, pita bread, cheese crackers and now I have made my first sourdough bread.  Wow, I was so happy that it turned out great.  My first successful sourdough bread with lots of cranberries in it.  I tweaked it a bit by adding multi grains and wholemeal flour to the flour mixture.  It was the most delicious flavourful bread I have eaten.  It is healthy bread that everyone should be encouraged to have in their diet.


have a successful bread with open crumbs.
one needs to handle dough with gentleness :)
 and the hours of bulk fermentation is important


 I used parchment instead of using linen
brush the  parchment paper with water
before placing the dough for overnight proofing
in the fridge
(15 hours )


 scoring at an angle of 30 degree is ideal


 heat the LeCreuset pot for 30 mins at 250C
take it out and place the sourdough into pot
and baked covered 20 mins and uncovered 20 mins
@230C


 I need to adjust my oven temperature , it
was a bit burnt on the top but still looks great :)


I see ear and oven spring (sourdough terminology)

 love love the dream open crumbs
soft open crumbs and crunchy crust


hubby and I had a healthy breakfast
so yummy good !

Cranberry Sourdough Bread adapted from Trevor Jay Wilson with some changes

75% hydration
15% whole grains

Ingredients:

264 gm bread flour
55 gm wholemeal flour + 2 tbsp of multigrains
227 gm water
100 gm cranberries
7 gm salt
100gm sourdough starter @ 100% hydration

Autolyse
1) mix all the flour and water just until it comes together. Do not develop gluten, let it rest 1 or 2 hours covered

2) Mixing
Add salt and sourdough starter , innoculate sourdough starter into the dough and gently pull bottom to center, gently use thumb to knead till smooth.  When dough is smooth, add cramberries to dough.

3) Stretch And Fold
Place dough in clean bowl for bulk fermentation. (5 hours)

1st S&F  - 1st hour after mixing
2nd S&F - 2nd hour after mixing
3rd S&F - 3rd hour after mixing
no S&F  for the next 2 hours

 dough reaches a 30 to 50% increase in volume

Preshape : 

Gently stretch and fold dough to release from the bowl, then shape into a boule
Bench rest -30 mins

Shaping - roll towards you

Final Proof:
Place in linen lined basket (lightly dust with rice flour if using banneton ) * I used parchment paper brush with water.

Refrigerate for 12 to 24 hours 

Scoring:
line preheated dutch oven with baking parchment to prevent cranberries from sticking ) sprinkle cornmeal and score with lahm ( I improvise with a razor and chopstick ) Score at 30 deg angle at a fast speed. Do not cut too deep .

Baking:
Bake at 450F (232C) for 20 mins covered then rotate and bake uncovered for 20-30 mins . Let it cool for 2 hours or completely cool before slicing.


I love my sourdough bread and will be making more as the saying goes
practice makes perfect


Thursday, October 4, 2018

Natural Yeast Japanese Milk Loaf (Cold Ferment)






Let Your Passion Be Your Guide"We do not know who we are until we see what we can do " - Martha Crimes

I was reading  Chicken Soup For the Soul - Life Lessons for Mastering the Law of Attraction and these are the words that pop out before my eyes  ...Let Your Passion Be Your Guide -  "We do not know who we are until we see what we can do " - Martha Grimes .....this is really an encouragement for my bread journey.

Wow, I love making bread and I find that challenging. I have tried many methods and different recipes using different ingredients to make the bread soft and fluffy.  

Now I am into the challenge of making Sourdough Bread. At the moment ,I am still using the discard to make other bread such as flatbread like Pita Bread, Focaccia and Sourdough Banana Bread and many others . Yesterday, I took a step further to bake this Japanese Milk Loaf,  turning my sourdough starter into natural yeast for making this soft and fluffy bread. 

Seriously, we do not know who we are until we see what we can do, so true.  I thought I will never be able to bake bread using natural starter as natural yeast.  For today , I will be sharing my journey on making this Japanese Milk Loaf.  This recipe takes 12 hrs to 15 hrs of cold fermentation and after taking out to proof, it will normally takes 2 hrs to proof and the dough will rise to the brim of the pullman tin but for me it took nearly 6 hrs , so meaning, mine took longer to proof.  I was worried and texted my friend to tell her , gosh , something is wrong with the process.  My friend texted me back and say be patient and wait.  So true , proofing time depends on the strength of the natural yeast. Using natural yeast in making bread needs Time and Patience.  I have the time but no patience..I need to learn be patient in order to bake beautiful bread using Natural Yeast.   Eventually , my bread came out of the oven, looking gorgeous and tasted so good that I went to bed happy. Took shots of the bread to send to my friend in Melbourne . She rejoices with me and she encouraged me to bake Sourdough bread and okay , now I am confident to take on the real Sourdough Bread.  And after reading the first few pages of this book I am reading, I am encouraged and will take a step further to and bake my first Sourdough Bread. Stay tuned for it.






Keep the dough into a plastic bag pre-coated with a little oil.
Place the dough in a bowl, and allow it to stand in room temperature for about 1.5 to 2 hours.


place the dough in the bowl covered with a lid, and store in a fridge for 12 hours at least




Continue to knead till the dough reaches window pane stage. This takes about 10 to 15 minutes.




Shape the dough into 3 balls by pulling down the sides, and seal at the  bottom.

Cover and let them rest for about 15 min.





Flatten the dough and roll out into a  oval dough




Roll up the dough from the shorter side, cover with a lid, 
and let it rest for 10 minutes.




After second proofing, brush a coat of fresh milk  over the dough.




 if your Pullman tin has a thinner wall, 
you can bake for about 40 minutes 
at the same temperature.


Remove the bread from the Pullman tin immediately after leaving the oven. 
Let the loaf cool down on a wire rack before slicing it. 
Slice with bread knife.




look how soft and fluffy the bread is



Natural Yeast Japanese Milk Loaf - adapted from My Mind Patch


Bread weight: 485g
Raw dough weight: 529g
Room temperature: 29.9 degree C
Yield: one 20x10x11cm loaves 

Ingredients
All ingredients in room temperature 
250g bread flour
100g natural yeast
25g fine sugar
8g coconut/vegetable oil
4g fine salt

155g fresh milk

20g unsalted butter

* 100% hydration (flour:water = 1:1)
# about 1/2 tsp

Glazing
Some milk 


Directions
1. Feed 130g of active natural yeast with 10g each of cool boiled water and unbleached bread flour. Wait for the natural yeast to double in volume. For good active natural yeast, it should be able to double itself within 60 to 90 minutes. Use the natural yeast, while it is still active, within 3 hours after feeding.
Collect 100g for baking, and keep the remaining in the fridge.

2. Allow fresh milk to return to room temperature.
 
3. Mix all ingredients, except butter, in a mixing bowl.
 
4. Stir in one direction to combine the ingredients into a lump. Cover with a lid, and let it rest for 15 to 20 minutes to allow the flour to fully absorb the liquid.
 
 5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.
 
6. Spread out the dough and apply softened butter onto it. Knead to incorporate butter into the dough.
 
7. Continue to knead till the dough reaches window pane stage. This takes about 10 to 15 minutes.
 
8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smoothen, and seal at the bottom.
 
9. Keep the dough into a plastic bag pre-coated with a little oil.
Squeeze out all the air and tie the opening with a loose knot. To prevent moisture loss in the fridge, keep the dough in another plastic bag. Place the dough in a bowl, and allow it to stand in room temperature for about 1.5 to 2 hours. 1 hour 30 min later, the dough became inflated.
 
10. Finally, place the dough in the bowl covered with a lid, and store in a fridge for 12 hours at least.
I stored it for about 15 hours.
 
11. On the next morning, transfer the cold dough out of the fridge. Invert the dough with the base facing up, and allow the dough to thaw for about 1 hour.

12. While waiting for the dough to thaw,  apply a thin coat of butter on the Pullman tin interior walls. Set aside.
 
13. Cut open the plastic bag, and turn the dough onto a floured work top. 
 
14. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 178g each.  It's okay if the dough is still cold to touch.
 
15. Shape the dough into 3 balls by pulling down the sides, and seal at the  bottom.
Cover and let them rest for about 15 min.
 
16. Flatten the dough and roll out into a  oval dough.
 
17. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.
 
18. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. Place the dough into a greased non-stick Pullman tin. The open end of the dough should be facing down.  
 
20. Spray some water over the doughs and place them in a closed oven.
Let the dough proof in a warm oven for about 90 to 120 minutes, or till the dough reaches about the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.
 
21. After the second proofing and the dough has reached about the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 170  degree Celsius.  And brush a coat of fresh milk  over the dough.
 
22. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.
 
23. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it. Slice with bread knife.
 
Note:
For step (21), if you apply egg wash instead of fresh milk, you'll get a glossy top


Enjoy!

Saturday, September 29, 2018

Sourdough Focaccia With Rosemary And Garlic



My dream Sourdough Focaccia finally turned out great.  I have been wanting to bake this Italian bread for a long time, one that is airy and full of irregular holes.  I guess it is due to reading too much on sourdough bread making and seeing too many sourdough bread with big irregular holes and I have this ' not giving up mentality' , until I have achieved it, I will not give up.  And today I can say I am almost there.  Still have room for improvement.  It all points to the method of stretching and folding the dough and the bulk fermentation and cold fermentation.  I know I will achieve it if I have the time and patience.  Making a good one , one need to have time and patience.  I introduced to hubby and he is beginning to like it. That just means the bread is good * wink wink.  I found a good recipe from Cultures For Health and it is really good. I just need to practice more on it and I will be happy for the rest of my life :)  

I made focaccia flavoured chopped garlic, rosemary , black pepper and on a last minute fancy ,threw in some cheddar cheese for the hubby.  It turned out so fragrant and light , soft with slight chewy texture and a tad sourness to it. A beautiful flavoured Sourdough Focaccia for keep.  A keeper for sure. This bread can be eaten as-is next to a pot of soup or cut in half for thin, flavorful sandwich bread.



 love the airy texture..my dream irregular holes


truly a baker's delight


Sourdough Focaccia With Rosemary And Garlic - adapted from Culture Of Health
  • 1 cup sourdough starter
  • 2 cups warm water
  • 4 Tbsp. olive oil, divided
  • 1 1/2 tsp. sea salt, plus more for baking
  • 4 cups all-purpose or bread flour
  • 2 Tbsp. fresh rosemary, minced finely
  • 3 garlic cloves, minced finely
Method:
  1. Combine the sourdough starter, water, and 2 tablespoons of the olive oil in a large mixing bowl. Stir in the salt. Add the flour and mix until a sticky dough begins to form. Knead in the bowl with wet hands for several minutes, rewetting your hands as necessary to prevent sticking.
  2. Cover dough and ferment for 12-24 hours or until doubled in size.
  3. Preheat oven to 450°F.Generously grease a large baking sheet with a lip all the way around. Carefully turn the dough out onto the greased baking sheet, taking care not to deflate the dough. Spread it out, if needed by gently pressing the dough.
  4. Use your fingers to create indentations in the top of the dough by sinking them in slowly. It should look like divots all over the top of the dough.
  5. Drizzle over the remaining 2 tablespoons of olive oil, sprinkle generously with coarse sea salt, chopped rosemary, and garlic.
  6. Let bread rest for 30 minutes.
  7. Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.

Enjoy!

Sourdough Pancake


What can I do with the discard starter??? I goggled and found Lizzy's blog. She has a recipe for using sourdough starter for her pancake and from her photos, the pancakes do look fluffy and soft.  So I followed her recipe and true enough, the pancake was not a disappointment.  And the wonderful thing is the discard starter is not a waste after all. There are lots of goodies we can do with it, which I will be sharing from now on to those who loves eating sourdough bread.  This is a keeper and I have made this pancake many times since I have started my own sourdough starter.  Great breakfast food. Healthy and sourdough is good for our digestive system. Sourdough can help regulate blood sugar levels which helps ward off diabetes. Sourdough is also a prebiotic, which helps to support the gut micobiome. A lot of goodness eating sourdough bread.


these are ingredients used for making the pancake


my discard is active and bubbly after I activated it from
hibernation


vege oil added


add in my homemade vanilla extract


give a quick whisk till well combined


first time making pancake so the shape
looks amateur

Sourdough Pancake - adapted from Taste Of Lizzy

 ingredients:

2 cups of all purpose flour
1 tsp of baking soda
1 tsp of baking powder
2 tbsp of sugar
1 cup of sourdough starter
1.5 cups milk
1 large egg beaten 
2 tbsp vegetable oil  (rice bran oil)
a tsp of vanilla extract * optional

Method:


  1. In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  2. Add the sourdough starter, milk, egg and oil and vanilla extract if using. Mix well just until combined.
  3. Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
  4. Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
  5. Cook for an additional 1-2 minutes or until the pancake is cooked through.
  6. Serve warm with butter and syrup.


Enjoy!


Friday, September 21, 2018

Sourdough Pita Bread


Once I had the Sourdough Starter ready, there was no ends to what I can do with it.  I made Sourdough Pita Bread with it and they turned out really good .  Light puffy and the big pocket enabled me to fill it with the pan seared chicken breasts and alfafa sprouts salad.  A perfect light dinner that hubby and I enjoyed. I took the recipe from Sonia. You can hop over to her blog. She has lots of wonderful recipes that she so generously shared.  No need for commercial yeast. I have my own natural yeast I named 'Sunshine' for it truly brings joy each time I bake .....feeling awesome.  When I am not baking SS rest in the fridge on the bottom shelf.  When I need 'Sunshine' I just bring it out and activate it and I am good to go. Easy and it is so healthy.  Will be sharing another sourdough banana bread in my next post. Stay tuned. 

Notes from Sonia as to the benefits of Sourdough bread
A.  Easier to Digest
B. Natural Preservatives
C. Blood Glucose Regulation
D. Better Absorbtion of Vitamins
E. Better Absorbtion of Minerals





you can feel the lightness when mixing 
in the sourdough starter with the AP flour


look how light and puffy the dough is..
rest the dough for 2 hours until doubled


divide dough into 12 portions


dust worktop with flour, take a ball of dough and roll into
flat round disc




place 3 discs per baking, bake at 250C for 2-3 mins each
side


Cut into half and fill the pockets with anything you like
for me, I filled them with pan seared chicken breasts 
and alfafa sprouts salad

Sourdough Pita Bread - adapted from Sonia
* makes 12

ingredients:

250 g all-purposes flour
200g sourdough starter (feed with all-purpose flour)
20 g sugar
1/2 tsp salt
2 tbsp olive oil
85g water

Method:

1. Bring out the starter from the frige, remove the cover, lets it rise till double before use .
Once you are done with your recipe, go back to feeding your starter equal parts flour and water ( the amt depend how much starter you want to keep, can be 50 g each or 100 g each feeding.

2. Mix all ingredients in a mixing bowl, knead till soft and smooth dough. REst for 2 hours or till doubled.

3. Equally divide into 12 portions (46 g each)  shape to ball, cover with a kitchen towel and rest for 1 hour.

4. Dust worktop with flour, take 1 ball (keeping the rest covered)  and use a rolling pin and roll into a 4.5" to 5" circle, dusting with more flour if necessary.  Baking 2-3 pieces at a time, depend on the size of your baking tray. Cover the rest with kitchen towel.

5. Place the dough quickly and bake 3 pieces at a time on a preheated cast iron griddle or baking tray at 250C or normal black tray at 220C.  After 2-3 minutes, the dough should be nicely puffed. Turn over with spatula and bake  another 2-3 minutes . The pita bread should be pale, with only a few brown speckles.

Enjoy !

Wednesday, September 19, 2018

Natural Yeast - Sourdough Starter Using Apple Yeast Water


After the 7th day, my Apple Yeast Water is ready for use. If you have missed out on my previous post. Click here for the recipe to make your own apple yeast water to enable you to make your own Sourdough starter.  I was very happy with how my apple yeast water turned out. The sizzling sound I hear each morning when I have to open the lid to let out the gas is really soul lifting.  Joy in every aspects.  Finally , I was able to start making the sourdough starter.  Making my own sourdough starter is one way of baking and eating healthy bread and at the same time I can say goodbye to commercial yeast. I challenge I gave myself and I succeded.

Later I will show you all the bakes that I made from my own sourdough starter.  For now I shall share on how to make your own sourdough starter, recipe taken from Sonia, a lady who inspires me a lot in my cooking and baking journey.


my apple yeast water is ready...


it is important to weigh the bottle jar before
starting to measure out the flour and water


place a rubber band to mark the 1st level,
once it double the height, you can start to remove half
the starter and feed back the amount you have remove
(the total weight minus the weight of bottle divide by two)
 that is the amount to remove and feed back


the bubbly sourdough means it is active


once it has doubled, it is ready to be used
I named my sourdough SUNSHINE :)

Sourdough Starter Using Apple Yeast Water - taken from Sonia


Unbleached all purpose flour 
Apple yeast water 
Filtered water

 1. Add 50g Apple Yeast water and 50g all purpose flour into a clean jar, stir to mix well. Using a rubber band to mark the original level. Place inside kitchen cabinet and let it ferment till next day.

 2. If you see the starter has risen double. Discard half of the starter, and add equal amount 50g of apple yeast water and all purpose flour, mix well and mark the level. Let it rise till double.

 3. Repeat the same steps 3-4 times. Then you can start feed the starter with filtered water instead of apple yeast water.

 4. Continue to feed the starter, until the starter able to rise double within 4-5 hrs, that means the starter is ready to use for making sourdough or soft bread.

Note:
Name your sourdough starter - I named mine Sunshine
It is important to weight the bottle jar before starting
You can rest the starter in the fridge, feed it every 7 days.