Sourdough Panettone

第一天的课程

27/11星期六
12pm-10pm自行喂养酵母

12pm
*Preparing Starter
10g Sourdough Starter
10g Water
10g Organic Bread Flour
*Ferment for 3 hours
(等待三个小时发双倍）

*3pm酵母双倍后，再从这第一次发酵好的酵母拿10g Sourdough Starter +
10g Water +
10g Organic Bread Flour 弄第二罐

3pm
*Preparing Starter
(Repeat feeding )
10g Sourdough Starter
10g Water
10g Organic Bread Flour
*Ferment for 3 hours
(等待三个小时发双倍）

  • 6pm酵母双倍后，可以直接加入30g Water
    30g Organic Bread Flour进发酵好的30g Sourdough Starter

6pm
*Preparing Starter
30g Sourdough Starter
30g Water
30g Organic Bread Flour
*Ferment for 3 hours
(等待三个小时发双倍）

10pm线上online

*First Dough
90g Sourdough Starter
210g Cold Water 50g Egg yolks
75g Sugar
375g Bread flour
90g Butter

将酵母宝宝加入冷水调勻后，加入蛋黄、糖及高筋面粉揉至光滑。最后加入奶油揉至薄膜。盖好发酵至3倍（26度大约8-10个小时）Ferment until triple (8-10 hours) / overnight at room tempetarature (24-26 degree C).

@
第二天
Second Dough
55g egg yolks
20g honey
3tsp Vanilla
75g Sugar
90g Bread flour
135g Butter
5g salt
15g Orange zest
120g Candied Orange Peel /Mixed Peel
120g Raisin
将蛋黄、橙皮屑、蜂蜜、香草精、高筋面粉、糖及盐加入发酵好的面团揉至光滑，加入奶油揉至薄膜。再加入葡萄干腌制橘子皮弄成原状面团，盖好静置30分钟。进行第一次折叠法，盖好静置30分钟。再次进行第二次折叠法，盖好静置30分钟。面团整形后放入装备好竹签的纸模发酵约3倍大，大约3-4个小时左右。发酵好的面团表面用锋利的刀片割十字，中间放上一块约8g的奶油。放入提前预热170-175度的烤箱烤30-35分钟，面包出炉后倒扣至少4个小时

冰皮月饼 “Wagashi”

冰皮

50g 糖

170g 牛奶

20g 油

40 g 糯米粉

40g 沾米饭

30g 澄粉

搅拌均匀，过筛。 中大火蒸25 分钟。趁人搅拌，到不烫手了再用手揉捏至光滑。 ( 戴手套)。加进喜欢的颜色，我用1汤匙浓兰花汁+1/2 汤匙糯米粉， 用微波炉20秒煮熟搅拌。

用保鲜膜包好，放进冰箱40分钟。冰皮重量大约21-25g

陷料 : 翡翠绿豆沙馅， 可以一天前做好放冰箱冷藏。

300g 绿豆瓣， 洗净，浸3小时以上。滤干，中大火蒸35分钟。

150-170ml 浓 panda 汁， 1/2 盐， 230g 糖 ( 可以加1/2 茶匙sweetality), 4 tbl 糯米粉。

用 搅拌机打幼所以材料。 倒入不沾锅中，加100g 油，小花翻煮大约10分钟。

牛奶吐司 milk toast bread

Ingredients

bread flour 260g

milk 130ml

sugar 30g

salt 5g

yeast 3g

milk powder 20g

egg 1 C grade

Unsalted butter 30g

Mathed

1 in a stand mixer, knee all ingredients accept butter at lower speed abt 6-8 min. Scrup down the down the dough 2-3 times.

2. add butter & continue to knee another 10-12 min until get the window pain.

3. proove the dough abt 50-60 min or until double size.

4. Release the air, devide the dough into 3 portions, roll into ball & rest for 15 min.

5. roll the ball & make into selinder. Rest another 15 min.

6. again roll the selinder & roll into shorter selinder & put in the oiled baking tin. ( 20cm x 11cm x 11cm).

7 proove another 45-50 min until the dough reach at least 2/3 of the baking tin. Cover yhe tin

8 bake in preheat oven 180 degree C for abt 30 min.

9. Unmold the bread immediately after out from oven.

Dwi-color Sourdough bread

H

ingredients

Artisan bread flour 270g

wholewheat flour 30g

Starter 60g

water 230g

salt 6g

red yeast powder 5g

Method

  • Autolyse 1 hour
  • Add Sourdough Starter 15 min
  • Add Salt 15 min
  • 1st S & F 20min
  • 2nd S & F 50 min
  • Lamination 30 min ( sprinkle red yeast powder)
  • 1st C & F – 30 min
  • 2nd C & F – 30 min
  • 3rd C & F – 30 min
  • Shaping 1 hour
  • Cold Retard 4 hours

Ondeh-ondeh Cake

  

Pandan Sponge Cake

  • 4 egg yolk (C grade)
  • 1 tbl sugar
  • 2tbl oil
  • 4 tbsp homemade pandan extract (see instructions below)
  • 100 g cake / low protein flour
  • 4 egg white
  • 1 tsp lemon juice / white vinegar
  • 50 g caster sugar

Sweet Coconut Filling

  • 120 g freshly grated coconut
  • 60 g gula melaka / javanese coconut sugar
  • 50 ml water
  • 1/2 tsp salt
  • 3 pandan leaf

gula melaka syrup

60g gula melaka

2 tbl water

3tbl coconut milk

1 pandan leave

1 tsp corn starch + 1tbl water

Cook in low hear abt 15min.

Fresh cream

200ml whipping cream + 3 tbl gula melaka syrup. Beat till peak firm.

INSTRUCTIONS 

Sweet Coconut Filling

  • Melt gula melaka or coconut sugar in a pot with water and pandan leaf. Add in grated coocnut and stir till water is somewhat absorbed. IF you prefer more liquid, you can add in some water or if you prefer more dry, cook till the all water is absorbed. Add corn starch water to dry. Set aside

Pandan Sponge Cake

  • Line the bottom of a 7″ pan with parchment paper. Preheat oven to 130-140C
  • Mix egg yolk, 20g sugar, oil, pandan extract and coconut milk with a whisk.
  • Add sifted cake flour into the mixture and mix till it becomes into a paste.
  • For the egg white, place it in a mixing bowl with lemon juice / vinegar. If you don’t have either, it is ok to omit. Whisk at medium speed till it looks foamy
  • Add 50g sugar gradually while increasing whisk speed to high for 3-4 mins.
  • Once it has come to medium peaks, reduce speed to medium high and whisk for another 3-4 minutes till it becomes firm. It doesn’t need to be super stiff peak. Just firm and slightly stiff will do.
  • Mix 1/3 of meringue (egg white) into the egg yolk mixture with a whisk.
  • Add another 1/3 meringue and gently fold with a whisk.
  • Add the last 1/3 of meringue and use a spatula to fold it in. Do not overmix
  • Pour into a 7″ cake pan and bake at 130-140C for 40 mins and 150C for 25 mins. Once it is done, remove from oven. Use a knife to scrap the sides of the pan to loosen the cake. Turn the cake out and remove the parchment paper at the bottom. Let it cool. There will be slight shrinkage of the cake once its cooled.
  • Cut cake into half. Apply fresh cream & coconut feeling.

Fluffy classic scones


Ingredients

225g all purpose flour, plus extra for dusting

2 tsp baking powder

a pinch of salt

60g butter, cold & cubes

25 caster sugar

120ml milk ( 1 use 50ml butter milk + 50ml fresh milk)

1 egg beat with 50ml milk, reserve 1tbl as egg wash.

Equipment

1-1/2” cookie cutter*

method

  1. Preheat oven 190 degree C.
  2. Put all dry ingredient in the food prosesor, blend a few second.
  3. Add in cold butter, blend become crums.
  4. Add wet ingredient, blend until just combine.
  5. Pour on slightly floured counter top.
  6. Roll dough into 1 inch thick. Cut abt 8 pcs.
  7. Bake abt 15-16 min.
  8. Serve warm with homemade jam & butter.

homemade blueberries + rashberry jam.

120g blueberries + 90g rashberry + 120g sugar + 1 tbl lemon zest. Cook abt 20 min untill thicken.

Petai 包子 和 玫瑰馒头

包子皮：

紫薯泥2150g

Sourdough starter 90g
中筋面粉300g
即溶酵母 1g

双倍发粉 1/2茶匙
细糖20g
植物油 15g

水适量

中筋面粉15g (拌手用)

做法：

  1. 将所有材料放入搅拌机内，用中速搅拌4-5分钟成为有弹性又不黏手的光滑面团。(可以用手再搓揉, 让面皮更光滑). 把面团分割成2份。
  2. 面团滚圆后，表面喷些水，放置在一个盆子内，一份醒30分钟，做玫瑰馒头。另一份盖上湿布发酵1小时，至两倍大。做Petai 包子。

Fluffy banana pancake

  • 1 and 1/3 cups all-purpose flour
  • 2 Tablespoons  sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 pinch cinnamon & nutmeg powder
  • 1 pinch salt
  • 2 big ripe bananas
  • 3/4 cup milk
  • 2 medium eggs
  • 1/4 cup canola oil

Caramel banana topping, 1 large ripe banana, 1 tbl butter & 2 tbl brown sugar. Cook untill golden brown.

METHOD

  1. In a medium bowl, whisk together all-purpose flour, sugar*, baking powder, cinnamon if using, and salt. Set aside.
  2. In a separate bowl, mash the bananas with a fork (it’s ok if small chunks remain). Add the eggs and pour in the milk and canola oil, mixing until just combined.
  3. Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
  4. Heat a large skillet or griddle over medium heat. For each pancake, spoon about 1/4 cup of the batter onto the skillet. Covered & cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
  5. Serve warm, with maple syrup drizzled on top and extra toppings** of your choice.

Sambal 粽子

蒸320分钟

糯米 600g

白色， 兰花 和黄姜各200g. 浸泡过夜。蒸之前加1tsp 盐和一1tbl 油。

花肉 300-400g, 用酱油，胡椒粉，糖，盐，姜蒜蓉腌制3小时。

粽也40片， 大约做18粒。

图里的Sambal份量，只用大约一半。把大约一半的辣椒种子去掉，不会太辣。