Sourdough with atta flour

 

75% hydration Sourdough Bread

380g water 

350g Bread Flour

150g Atta Flour

100g Sourdough Starter (20% of total flour )

1/2 tsp Salt

Feed sourdough starter a night before

sourdough starter 1:5:5 

10g sourdough starter : 50g water : 50g Bread Flour 

Mix Flour and water together knead thoroughly, rest 60 minutes for autolysis.

Mix in sourdough starter and salt, knead about 5 minutes until they are incorporated.

Rest for 1 hour, then 1st folding.

Rest for 1 hour, then 2nd folding.

Rest for 1 hour, then 3rd folding.

Rest for 1 hour, then 4th folding, and shape it, rest in oblong banneton.

Rest for 1 hour.

Preheat oven to 240°C for 30 minutes, letting a tray and steel cover in the oven. Prepare a tray on the lower rack for hot water. Prepare a pot of hot water. 

Remove the hot tray from oven, sprinkle rice flour on the surface, transfer sourdough to hot tray 

sprinkle rice flour on the surface of sourdough, scorch the bread with a blade.

Place it back to oven, spray a lot of water inside the steal cover, cover sourdough. Pour hot water into the lower tray. Bake for 40 minutes. 

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

Covid-19 Vaccine Appointment

The first news from my best friend, she texted me: "finally is your turn!" 

Amazing, she helped a few of us to check our appointment everyday and night, so thoughtful of her. 

Then I checked a sms from MySejahtera: "Please check the details of the covid-19 vaccination appointment for ID no xxxxx in MySejahtera." The message was sent in early morning 5:34am. 

Then I open MySejahtera app to check on the appointment details, I am so overwhelmed by this news. I have been waiting and checking since the day I registered in April. 

Looking at friends and relatives who have gotten jab, was feeling sad the day I failed to get AZ, the next day read some of Facebook friends posted that even they have failed to get appointment for AZ on the day, but the next day they got the surprise news from MySejahtera saying the appointment is set for them. 

 I was devastated day by day after checking on MySejahtera yet nothing appear in the "1st Dose appointment". I check the news from the app every day and night, disappointment that is never fails me...

The feeling is like having constipation.... such long time now has finally released! 

To me, in such pandemic time, whichever and whatever vaccine that works, I will take it as earlier as possible, not until everyone in this country is vaccinated, the economic can't get back on track. Therefore if you are not in a health complication, why choose the brand, get yourselves vaccinated as soon as possible. Is for the best of the country and people. 

Osmanthus Jelly

I just use a freezer mate this time.

Leave cooked jelly in TM bowl till temperature drops to 40°C

This time I am using SWALLOW GLOBE BRAND AGAR-AGAR POWDER

Thermomix Recipe

Jane's Simple Osmanthus Jelly recipe

Ingredients A

1 ltr Water 

150g Sugar

1 pack Cap Swallow Globe (R) Agar-agar powder 

Ingredients B

1 tbsp Dried Osmanthus flowers

20g Goji 

Preparation 

1) Boil A  

    mc / 7 min / 100℃ / speed 3

2) Add B to continue to boil  

    mc / 5 min / 100℃ / speed 1

3) Leave it in TM bowl until temperature drops till 40°C, pour into a container.

4) Take a small spoon to give a quick stir, if the time is right, Goji and osmanthus flower will be set wherever it is. （I skipped this step this time), you may check it out from here .

5) Then keep refrigerated.

小美食谱
桂花苟子燕菜糕

材料 A

1 公升 水

150克 冰糖

1 包 燕球标燕菜粉 

材料 B

1 汤匙 桂花

20克 苟子

做法 

1) 放入材料 A 煮沸  

    量杯 / 7 分钟 / 100℃ / 速度 3

2) 加入材料 B 继续煮  

    两杯 / 5 分钟 / 100℃ / 速度 1

3) 让热腾腾的燕菜汁在主锅里直到温度降至40°C 

4) 倒入模具里。在合适的温度里，用小茶匙搅拌，桂花和苟子就会停固。（这个步骤我这一次没做，所以可以看到一些沉在底下，一些浮在上面。)

可以参考 这里 

5) 放入冰箱冷藏。

Molasses CinnamonRoar

 Molasses CinnamonRoar

CinnamonRoar uses Molasses sugar to reduce it's sweetness.

Packed two CinnamonRoar buns with cream cheese icing for topping.

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

Online Music Class

 Due to the pandemic reason that we have started teaching online since last year March, some students have preferred to continue online for the safety purposes. 

Posing in front of zoom before class.

The pandemic has been stretching till no end, students can not be stopped learning, some have rang up to request continue classes online in order to keep them going. 

Is important to phone positioning, some has limited support, that video couldn't show the keyboard or fingers in a clearer way, teachers have very much need to depend on hearing instead of just watching, and the time of correction is always being delayed, hence it took more effort from both parties when giving online class. 

Extra times, extra preparations... with extra love! 

A diagram for young children after explaining online about what semitone is.

 marking with screenshot, correcting with photo edit, which I've making good use of the drawing feature on phone.

Showing how to place key signature after explanation online, prepared an extra video for them to follow after class. 

Student shared a moment when she practising with the recorded piano accompaniment prepared for her.

Diagram for young violinist after explaining position on new string with new notes and fingers.

It could be fun and enjoyable when having online music classes. There is a student who had quitted many years ago, and now comes back for online class. As there isn't any hassle of arranging transport to send her for classes anymore.