No-Knead Sourdough

 When I started baking sourdough it was many years ago, followed old-school recipes, and most of them from cold weather country, I remembered the first time cultivated the sourdough starter, followed what their way was to wait 12 days, but unfortunately gnats growing on the 7th day.... all sorts of experiences. 

The sourdough breads were baked during that time really sour! Haha, Gabriel and I were trained to take these type of sour-sourdough. 

In these few years, lot more Asian sourdough bakers sharing their professional knowledge of baking sourdough now day, many Youtube videos were shared, many methods were used, and even Hong Kong Actress Momo shared sourdough tutorial videos in Momoment channel, she is a certified baker and chef that was trained in France. Many knowledges and techniques that she shared were precious to us, if you could understand Cantonese, this is a good channel to follow. 

Baking sourdough is like what Momo said: "条条大道通Sourdough, ALL ROADS LEAD TO SOURDOUGH", and it is true, you may come to many methods, this baker shared this, and that baker shared otherwise, if a baker shared you must do this and that, then.... don't believe it, because it is not true. 

I would said, just adapt a method that you feel comfortable and easier to suit your living lifestyle. 

A friend of mine Joe, fell in love of baking during Covid-19 MCO, and she shared one video that is by

Culinary Exploration

Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

I followed the way but using Thermomix to knead everything in 1.30 minutes, and it works!!! 

The recipe makes neat dough compares to high hydration dough.

All you need to do, is shaping and wait. Here you go, it oven spring properly! (Even though no ear,  I don't really care about it, as long as I could bake two or four loaves in one go without me investing on other useless and expensive tools.)

They still look sexy!

Sun bed-ing...

Here is the recipe:

No-Knead Sourdough Recipe 

Ingredients 

128g Active starter (100% hydration) 

247g Water

375g Flour (I am using Super Melanger Japanese bread flour for all sourdough recipes)

12g Sea salt (You may reduced to 6g-8g)

Banneton Proofing Basket size: 25cm x 15cm x 8cm

Thermomix user, just put all ingredients in TM bowl, knead 1.30 minutes.

Feeding starter:( to divide 128g in three part, each part would be 42.6, therefore 42.6g starter: 42.6g water: 42.6g flour)

Usually I just round up to 45g:45g:45g, you know.... those stick onto the glass or spoon, just spare them. 

1) Assume you are already a baker, just fold and roll the dough on a flour free working top, make into a tight ball, store in a container for 4 hours.

2) Open the container, first dust some flour on the surface of the dough, and some on the working table top, turn the container over to slip off the dough, just pull the corner of the dough and fold into a square dough, then using the sticky working top (by this time the working top should be flourless.) push and pull to seal the bottom at the same time to pull the surface of the dough tight, make into oblong shape, keep in banneton basket, wrap with plastic bag, keep in fridge for cold retard. 

Bake in the next morning, I am using SSODD SA60L-1A oven, my setting for two loaves is:

1) 260°C 3 minutes, spraying 5 seconds in every 30 seconds. 

2) 230°C 12 minutes, spraying 5 seconds in every 30 seconds for the first 3 minutes. Total up 6 minutes of spraying. 

3) 50°C 10 minutes, just using the heat already in the oven to dry out moist in the bread. 

4) 170°C 8 minutes, crust the skin

5) 180°C 7 minutes, just make it a little burnt and crispy crust. 

Glutinous Rice Wine Makgoelli Recipe

  I've read some recipes and watched some tutorial videos about methods of cultivating glutinous rice wine, decided to pick up this skill of homemade rice wine, compiled from those I have learnt, lazy people always can find a better and simple ways, simplify most of complicated procedure, here is my way of preparing homemade glutinous rice wine - Makgoelli simple Recipe. 

Freshly Harvested

Little to know：

2 types of wine yeast.

You may get wine yeast Lazada or shopee, I got it from Chinese Herbal Shop

I used Thermomix to grind wine yeast，2 sec Turbo X 2 times

Floral Glutinous Rice just 1 kg one packet.

After grinding, added 400g water to stir in 37°C

Glutinous Rice Wine Makgoelli Recipe

糯米酒食谱

Ingredient A：

1kg Glutinous Rice 

660g Water 

Ingredient B：

3pcs Sweet wine yeast （Just tastes great）

1pc Spicy wine yeast

400g Filtered water （or boiled water; I am using Kangen pH9.5)

Ingredient C：

1 ltr Filtered water

200g Castor Sugar

Preparations：

1）Needless to pre-soak the rice, rinse 3 times，put ingredient A in electric rice cooker to cook. Do not have to fully cooked, hence only calls for 660g water in this recipe. 

2）Loosen cooked rice, and let it cool until temperature drops to 40°C.

3）Put ingredient B without water, grind only the yeast with 2 times x Turbo 2 seconds. Then Add 400g water to stir 

     2 min / 37°C / speed 3

4）When cooked rice reaches 40°C, pour mixture B into rice and mix evenly. Let it ferment 3 days.

After 3 days.

      *I don't really cook rice, I am using rice cooker for fermentation. 

5）After 3 days，add in ingredient C, stir and cover, you need to give it a stir every day for 20 days, that is why don't have to worry about the sugar if it is not melting thoroughly. Total fermenting duration is 30 days. 

6）Remember to jot down the date！After 30 days, the liquid appears to be clear golden in colour due to precipitated rice.

7）When time comes, using a filter bag to squeeze out milky rice wine, keep in a container. Allow to scope out clearer rice wine the next day. Repeat this procedure next couple of days in order to yearn a clear golden rice wine. 

8）I am the type of make-simple-person, I like to drink the rice wine as it is, like Korean Makgoelli, hence I will skip step 7, drink direct as it is. 

Rice wine after 30 days of fermentation.

Drink it with dinner.

Harvest three bottles of this, one bottle given to my brother.

Korean names for every part of Makgoelli. 

Short Clip of the making of Makgoelli 

米酒酿制

 看了许多食谱和视频，决定自己也来学习酿制糯米酒。尽量用最简单的方法，或者简易酿制的步骤。

Freshly Harvested

一些小知识：

两种酒饼，甜酒饼 和 辣酒饼

在中药商店购买酒饼

刚好的1公斤糯米

利用小美打磨酒饼，2秒 Turbo 两次

刚好的1公斤糯米

加入400克水，以40°C温度 速度3 搅拌 2 分钟。

糯米酒酿制小美食谱

Glutinous Rice Wine Recipe

材料A：

1KG 糯米 

660克 水 

材料B：

3粒 甜酒饼 （本人觉得刚好强劲的酒味）

1粒 辣酒饼

400克 滤水 （或作煮过后的水；本人使用Kangen pH9.5)

材料C：

1000克 滤水

200克 糖

做法：

1）无需预期的浸泡，直接放入糯米在电饭锅，洗米三次，加入660克水，因为我们不需要煮太熟，所以用660克水份刚刚好。

2）煮好的糯米，用勺子打松，然后待凉至40°C左右。

3）放所有酒饼入小美主锅打磨成粉 两次 x Turbo 2 秒。加入 400克水混合酒饼

      2 分钟 / 37°C /速度3 

4）将酒饼混合液倒入凉好的糯米饭里拌匀后，盖上，发酵三天。

糯米酒发酵三天后

      *本人因为不太煮饭，所以直接用电饭锅酿制。

5）这时候加入材料C，搅拌后可以继续盖上，发酵30天，在前面的20天里都需要每天开盖搅拌，所以无需太纠结加入的糖是否完全溶解。

6）写上日期哦！30天后, 由于沉淀的糯米，液体呈透明金黄色。

7）时间到了就用滤布袋把奶白的米酒挤出来装入瓶子里。或者一个容器里，方便把沉淀好的糯米末隔开，用勺子舀起黄色的米酒来。重复这个步骤以至糯米酒呈金黄色清澈的黄酒。

8）本人就比较怕麻烦，而且带糯米末奶白的米酒就好像 韩国的米酒 Makgoelli，很香，主要这个酿制就是供本人饮用的，所以不做步骤7了，过滤后的奶白米酒直接装入瓶子里饮用。

韩国对米酒部分有不同的称呼

收割了三瓶，一瓶给了老弟喝。

简易米酒酿制过程短视频

Matcha ManTou

 抹茶馒头 / 馒头 Matcha Mantou or steamed bun

小美食谱 

面团材料1：（除掉抹茶粉和黑芝麻就是普通馒头的材料了）

60克 水

60克 鲜奶 (可以只是用水）

30克 黄油

30克 糖

1汤匙 抹茶粉

1茶匙 干酵母

材料2:

250克 包粉 （普通面粉也可以）

10克 黑芝麻

1/4 茶匙 盐

蒸包：

300克 水

做法：

1）放入材料1，搅拌

      2 分钟 / 37°C / 速度2

2）加入材料2，揉面团

      3分钟 / 揉面团键

3）开始揉成条状，切开小段就可以放入Varoma 篮。或者预备另一团普通面团，可以来一个抹茶卷形状。

4）发酵45分钟

5）放入300克水，盖上，塔上Varoma蒸篮。

     18分钟 / Varoma / 速度2

假如您是做双食谱，那么您需要一个更大的蒸锅。

第三步，可以只是切小段
Step 3, just cut into small pieces.

第三步，或者抹茶卷。
Step 3, or a matcha swirl.

简单的切块。
simple cut from a long strip dough.

Matcha Mantou or steamed bun

Thermomix recipe

Ingredient A：（Exclude matcha powder and black sesame this would be plain bun recipe）

60g Water

60g Fresh milk (may just use water）

30g Butter

30g Sugar

1tsp Matcha powder

1tsp Dried Yeast

Ingredient B:

250g Pau flour （replacement with normal flour）

10g Black sesame seeds

1/4 tsp Salt

Steaming：

300g Water

Preparation：

1）Put in ingredient A

      2 min / 37°C / speed 2

2）Add in ingredient B, knead

      3 min / knead mode

3）Remove dough from TM bowl, hand knead and roll into long string dough, simple cut into small pieces, lay into Varoma dish. Or perhaps prepare another plain dough to make matcha swirl.

4）Let it prove for 45 minutes

5）Put in 300g water，Stack Varoma on it, steam

     18 min  / Varoma / speed 2

You will need a big steamer if you are making double recipe. 

在这里我用了各面团380克的食谱，所以需要大蒸锅。
In here, I was using 380g flour for both recipes, I needed a large steamer.

380克面团

面团材料1：（除掉抹茶粉和黑芝麻就是普通馒头的材料了）

100克 水

100克 鲜奶 (可以只是用水）

40克 黄油

40克 糖

1汤匙 抹茶粉

2茶匙 干酵母

材料2:

380克 包粉 （普通面粉也可以）

10克 黑芝麻

1/4 茶匙 盐

380g Dough

Ingredient A：（Exclude matcha powder and black sesame this would be plain bun recipe）

100g Water

100g Fresh milk (may just use water）

40g Butter

40g Sugar

1tsp Matcha powder

2tsp Dried Yeast

Ingredient B:

380g Pau flour （replacement with normal flour）

10g Black sesame seeds

1/4 tsp Salt

Japanese Grilled Corn 蒜香辣炒玉蜀黍

Japanese Grilled Corns 

Recipe for one corn

Split corn from centre and cut into 16 short strips. Steam 15min

30g butter

Aroma mix:

15g Garlic, chopped

15g Scarlet, chopped

10g Dried Chilies, soaked then chopped.

Spicy mix:

1/4 tsp Paprika/ chili flakes 

1/4 tsp onion/garlic ( *Optional, usually I mix onion and garlic together)

1/4 tsp pepper 

1/2 tsp salt

1/2 tsp sugar

Egg mix:

1 egg 

3/4 sugar 

1/4 salt

2 tsp corn starch 

Watch a short clip of this making. 

Preperations:

1) Steam corn 15 minutes

2) Butter fry onion, garlic and dried chilies. 

3) Deep steamed corns in egg mixture

4) Slide in corn strips face down, and after a while, sprinkle spicy mix, fry till golden in colour.

Japanese Grilled Corn recipe template

蒜香辣炒玉蜀黍条 

一跟玉蜀黍的食谱

把玉蜀黍切半再切开成16小条，蒸15分钟

30克 黄油

香料：

15克 蒜米

15克 小葱碎

10克 干辣椒，浸泡后，剁碎

辣料配粉:

1/4 茶匙 辣椒粉 

1/4 茶匙 蒜粉/葱粉（随意，可却- 通常我会把蒜粉和葱粉混合使用）

1/4 茶匙 胡椒粉

1/2 茶匙 盐

1/2 茶匙 糖

蛋液:

1 蛋

3/4茶匙 糖

1/4茶匙 盐

2 茶匙 黍粉

做法:

1) 先蒸玉蜀黍条15分钟

2) 下黄油入炒盘，炒香香料

3) 打发蛋液，将蒸好的玉蜀黍条粘上蛋液后，下炒盘翻炒。

4) 后，撒下辣料配粉，继续炒至金黄色。

蒜香辣炒玉蜀黍条食谱图片

Crispy Bacon Focaccia Bread Recipe

 

Crispy Thermomix Bacon

Focaccia Bread Recipe

Focaccia Dough Recipe

1 tsp yeast 

240g Water

400g Bread Flour

8g Salt

55g Extra Virgin Oil

Toppings:

6 cloves garlic

1 tbsp rosemary

1/2 tsp chili flakes

1/8 cup olive oil

3 strips bacon, chopped.

Preparation:

1) Dissolve yeast, add first 2 ingredients in TM bowl

    3 min / 37°C / speed 2

2) Add flour, and salt to knead

    3 min / knead 

3) Let rest the dough in TM  bowl for 30 minutes, this process autolysis will help window pane formed.

4) Remove dough and place in a bowl with Extra Olive Oil, make sure dough is oiled thoroughly, use a scraper to scrape the side make sure dough isn't stick to the bowl, then cover with a damped water or cling wraps.

5) Poke test, poke and the dough spring back. Oil the baking tray. Then fold and stretch the dough, turn the bowl 90°, fold and stretch again, for four times. (With two hands, grab from the centre, pull and fold the dough). 

6) The dough should be airy and double in size. Remove dough and place in the oiled pan, stretch and make the dough fill the baking tray. When the dough becoming springy, you may let it rest a little while. If you see big bubbles, you may pop them. Cover with sling wrap. Rest 10 minutes. 

7) Prepare 6 cloves of garlic, sliced. And 1 tablespoon rosemary, 1/8 cup olive oil. Mix well.

8) Come back to the dough in baking tray, finish stretching them again, to fully cover the baking pan. Let it ferment slowly for 2 - 3 hours. Or even rest in fridge overnight.

9) Preheat oven in 240°C. Use fingers to make dimples, then spread oil mixture and chopped bacon thoroughly. 

10) Bake for 30 minutes. To get more browning of the surface, re-position to top level for 5-10 minutes. 

Crispy Rosemary Herbs Focaccia Bread

 

Freshly Baked Focaccia

Good Morning!

For Tea Break

Crispy Thermomix Rosemary Herbs Focaccia Bread Recipe

Focaccia Dough Recipe

1 tsp yeast 

240g Water

400g Bread Flour

8g Salt

55g Extra Virgin Oil

Toppings:

6 cloves garlic

1 tbsp rosemary

1/2 tsp chili flakes

1/8 cup olive oil

Preparation:

1) Dissolve yeast, add first 2 ingredients in TM bowl

    3 min / 37°C / speed 2

2) Add flour, and salt to knead

    3 min / knead 

3) Let rest the dough in TM  bowl for 30 minutes, this process autolysis will help window pane formed.

4) Remove dough and place in a bowl with Extra Olive Oil, make sure dough is oiled thoroughly, use a scraper to scrape the side make sure dough isn't stick to the bowl, then cover with a damped water or cling wraps.

5) Poke test, poke and the dough spring back. Oil the baking tray. Then fold and stretch the dough, turn the bowl 90°, fold and stretch again, for four times. (With two hands, grab from the centre, pull and fold the dough). 

6) The dough should be airy and double in size. Remove dough and place in the oiled pan, stretch and make the dough fill the baking tray. When the dough becoming springy, you may let it rest a little while. If you see big bubbles, you may pop them. Cover with sling wrap. Rest 10 minutes. 

7) Prepare 6 cloves of garlic, sliced. And 1 tablespoon rosemary, 1/8 cup olive oil. Mix well.

8) Come back to the dough in baking tray, finish stretching them again, to fully cover the baking pan. Let it ferment slowly for 2 - 3 hours. Or even rest in fridge overnight.

9) Preheat oven in 240°C. Use fingers to make dimples, then spread oil mixture thoroughly. 

10) Bake for 30 minutes. To get more browning of the surface, re-position to top level for 5-10 minutes. 

Honeysuckle White Chrysanthemum Licorice Drinks

抗疫花茶食谱 Anti-Epidemic Flower Tea Recipe Template

Fighting Covid-19 with this Chinese Herbal drinks

Due to the 2nd outbreak of Covid-19 recently in Malaysia,  I better plan ahead if things happen out of control. A friend of mine shared a testimony of a church friend taking this simple drinks to get well from Covid-19 after three days. This friend also shared a cantonese voice message  by a lady mentioning how her daughter overseas has overcome Covid-19 by just taking this Chinese herbal drinks. In her recipe is using roughly 40g Honeysuckle and 40g White Chrysanthemum.

So... I need to get ready this herbal packs at home. 

This remedy is shared by many Youtubers, I only chose from one of them Healthy Recipes because of the details he has in the video.

抗疫花茶预防性的配方 

Anti-Epidemic Flower Tea For Protective Remedy

20g 金银花 honeysuckle 

20g 白菊花 white chrysanthemum 

10g 甘草 Licorice

8碗水， 1.6 公升 /L 水 water

煮30分钟 cook 30 minutes

三天喝一次  Drink once every three days.

Thermomix recipe: Put everything into TM bowl, boil 

                                30 min / 100°C / reverse speed 1

抗疫花茶治疗性配方 

Anti-Epidemic Flower Tea For treatment remedy

鲜金银花藤叶适量  （没也无妨）Fresh Honeysuckle vine and leaves （Optional）

20g 金银花 Honeysuckle

20g 黄菊花 Yellow Chrysanthemum 

10g 甘草 Licorice 

8碗水，1.6L Water 

煮30分钟。cook 30 minutes 

一天喝三次 three times a day

Thermomix recipe: Put everything into TM bowl, boil 

                                30 min / 100°C / reverse speed 1

蜜糖 随意 

Honey Optional

此配方由 此U管主 分享

It is best to drink it fresh and warm. Suggest not to keep in fridge for the next day. Boil the volume according to the need.

*Please to consult personal Chinese Herbalist before consuming. 

*请务必咨询个人中医师是否适合饮用

Info:

Honeysuckle (Jin Yin Hua) 

White / Yellow Chrysanthemum (Bai Ju Hua / Huang Ju Hua)

Licorice (Gan Cao)

金银花的食用禁忌：

1.金银花适合体质平和或体质内热者服用。而脾胃虚寒 (如经常腹痛、腹泻、腹部发凉、手脚发凉)的人不宜用金银花泡水喝。

2.金银花药性偏寒，不适合长期饮用，仅适合在炎热的夏季暂时饮用以防治痢疾。特别需要提醒的是，虚寒体质及月经期内不能饮用，否则，可能出现不良反应。

3.自己觉得上火了才喝，比较好，喝太多会适得其反。 注意泡饮时选金银花10克，沸水冲泡频饮。但最好不要天天喝 。

4.金银花泡水与泡茶类似，冲泡两三次即可，隔夜后不宜再饮用。

5.需要注意的是，金银花不宜冷饮，冷饮容易导致腹泻。因此，金银花泡水喝是应趁热饮用，才能更好地发挥效果。

一 两 = 40g

抗疫花茶40克食谱 Anti-Epidemic Flower Tea 40g Recipe Template

Thermomix Steamed Eggs

 

Thermomix Steamed Eggs recipe template

Thermomix Steamed Eggs Recipe:

Using chilled eggs, steam for 16-18 minutes, depends on individual fridge temperature, you will have to do some experiments in order to get personal preferences.

CREAM OF PORTOBELLO MUSHROOM SOUP

THERMOMIX RECIPE

JANE'S CREAM OF PORTOBELLO MUSHROOM SOUP

Ingredients
30 g Garlic, Peeled
20 g Shallots, Peeled
40 g Butter
240 g Portobello Mushrooms, cut away stem, break into 2 inches cubes.
150 g Fresh Mushroom/ Button Mushroom / Fan Mushroom 
1 piece Carrot, diced.
900 g Chicken Broth, Or 1 cube of chicken stock+ water
6 tablespoon All Purpose Flour, optional
400 g Cooking Cream
1 piece Large Yellow Onion, Diced

1 tsp Oregano Flakes
1.25 teaspoon Salt 

Pepper to taste

PREPERATION

1. Put in garlic and shallots to chop
    5 sec / speed 5

2. Add butter to saute
    4 min / V / spoon speed

3. Add all mushrooms, carrots and yellow onion to cook
    6 min / V / speed 1

4. Pour chicken broth, flour (if using), oregano flakes, salt and pepper to cook
    8 min / V / speed 3

5. Pulverize the soup
    25 sec / speed 7

(Adjust time to reach personal desire texture)

6. Pour in cooking cream, continue to bring to boil

    1 min / V / speed 3

*Optional:

Stir fry some sliced mushroom with butter in a pan, sprinkle some salt, pepper and oregano to taste, then added into soup for better texture and appearances.

Bon apetite