Join me on my quest of making homemade treats with less sugar!
Just made a whole wheat sandwich loaf a couple of days ago. I sliced the loaf with the aid of a bread slicer which held the bread knife in place. I was glad that the slices were pretty neat and evenly sized. 幾天前做了全麥吐司，更用了麵包切片器輔助穩定麵包刀，切得很整齊平均，實在不錯呢！ This was a 70% hydration dough as whole wheat flour took up... Continue Reading →
I am sharing with you today my recipe for a very tasty, soft and fluffy basic bread dough. It is made with a milk-based Tangzhong and proofed then baked in an oblong cake pan. Upon baking the rolls would attach to each other and become a pull-apart bread. When you tear the rolls apart you... Continue Reading →
A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap... Continue Reading →
Recently I’ve been playing with my newly purchased pullman loaf pan. The advantage of using lidded bread pan is that it constrains the rising of the dough, resulting in loaves with a fine, tight crumb as well as perfectly square corners. Last week I made a tangzhong pullman loaf with 40% whole wheat flour, and... Continue Reading →
This is my own version of Pai Bao made with Tangzhong. The use of coconut oil (instead of butter) added a coconut aroma to the buns so they actually smelled like coconut buns sold in Chinese bakeries. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one... Continue Reading →
This was a 20% dark rye bread made with a poolish starter and the autolyse method. The poolish had 100% hydration (i. e. equal weight of water and flour) and was made up of 1/3 of the total flour weight. The dough had a 67% hydration. It was pretty sticky due to the rye flour... Continue Reading →
These whole wheat buns were made with leftover homemade sugar free sous vide char siu. Both char siu and buns were made with agave nectar which had a lower glycemic index than white sugar and honey (the traditional ingredients). I didn't add any oyster sauce when I prepared the filling due to its high sodium... Continue Reading →
After making Brazillian Cheese Bread, I tried experimenting with Mochi Cheese Balls by substituting some of the tapioca flour with sweet rice flour. What I discovered was that the cooked dough tends to be more crumbly with the increased ratio of sweet rice flour. Sometimes a cohesive dough could not even be formed. When the... Continue Reading →
I baked these quick and easy gluten-free Pão de Queijo (Brazilian Cheese Bread) last night and they tasted so good! Pão de Queijo ("cheese bread" in Portuguese) are little cheese puffs with a crispy crust but a soft, gooey and chewy interior They are like the gluten-free version of French gougères. Some believed that Korean... Continue Reading →
I've heard that the Danish dough whisk does a marvelous job on the mixing of thick batters and yeast doughs. I finally decided to purchase one and it came in the mail two days ago. I made some focaccia immediately in order to test my funny-shaped dough whisk and it was really useful indeed! Mixing... Continue Reading →
EC Bakes 小意思 