Wholemeal Sourdough

Feed one day earlier 1:5:5 sourdough starter 

10g starter : 50g water : 50g flour

(20% of total flour hence is 60g)

Wholemeal Sourdough Recipe:

Feed one day earlier 1:5:5 sourdough starter 

(20% of total flour hence is 60g)

Autolyse

In the morning mix this bread dough, allow one hour for autolyse 

200g water 60%

260g flour

70g wholemeal

After one hour:

Add 60g sourdough starter

+ 1/4 tsp salt

Foldings

Hand knead them together, just keep folding. 

Cover with cling wrap for one hour.

1st folding then rest one hour

2nd folding and rest one hour

3rd folding and rest one hour

4th folding and rest one Hour.

Shape and bulk fermentation 

Remove dough on a lightly flour working top. Last folding and using a scraper do a few twist and pull, to make sure the dough is tightened. Rest for 4 hours. (Malaysia normal weather)

Cut a small dough keep in a small glass jar for observation. Place next to whether you keep the dough. From here you will know when is the dough ready to be baked*. 

I usually just use a 7" cake tin lined with baking sheet. After 4 hours, score the dough with a blade, then preheat oven at least 20 minutes.

or I used a drain basket, cover with linen heavy floured, after 4 hours, remove dough from the linen carefully, place in a lined baking tray. Score the dough.

Bake 240C  for steam bath oven for 30-45minutes depends on personal preference. 

*Baking tips shared by The Baker Code  is clear and practical. I have learned 1:5:5 ratio from him.

WHOLE MEAL SOFT BREAD

 WHOLE MEAL SOFT BREAD THERMOMIX RECIPE:

WHOLE MEAL SOFT BREAD THERMOMIX RECIPE:

Ingredient A

50g Butter, cut into pieces
300g Milk + one egg
100g Sourdough starter (optional)
2 tsp Dried Yeast
60g Sugar

Ingredient B

100g Whole meal flour
430g Bread flour 
1.5 level tsp salt

Preparation:

1) Put ingredient A into bowl
    3 min  / 37°C / speed 2

2) Add ingredient B to knead
    3 min / knead

3) Wrap dough in baking silicon mat, let rise in a warm place approximately 1 hour.

4) Divide dough into 6 portion, press air out and roll into oblong shape. Place them on a line baking tray. Let it rise for 1.5 hour. Rise in the oven (that's what I will do usually)

5) (Remember to remove the tray from oven before preheat oven.) Bake in a preheat oven to 180°C for 25 minutes or until bread sounds hollow when tapped on the underside.

6) Allow to cool on a cooling rack before slicing.

无酵饼

前天烘焙了第一批的无酵饼后，教会朋友留言拜托我是否能烘焙无酵饼给教会使用，毫不犹豫的答应了！既然要给上帝的就要做到最好。感觉第一次烘焙的无酵饼有点硬，所以想了想，换一个食谱。

昨晚上第二次做无酵饼，试用了中筋面粉，效果更硬，太厚了，没抹油，色泽暗淡呈灰褐色。

 

切块太小片了，对一些人来说，在小袋子里拿出这么一小片的东西，是真的有点难度！也实在很硬，要使劲的起咬嚼！

今天再试一个用了高筋面粉，擀出了了前所未有的薄度。

100克天然酵母
100克 水
250克 面粉
1/4 茶匙 盐

因为用了天然酵母，所以面粉量就比较多了。

220C 8-10分钟 因为我的烤箱火不均匀，上面放了一层铝箔隔热，所以需要10分钟的时间。

一坨面团分四份。

第一片，焦了！

第二片，切块后才记得要抹油， 有点麻烦，小片的面团会被粘上来，花多了时间去整理这个！

第三片，抹油了，忘记切块🥴  我这。。。是干什么来的？

第四片，程序，步骤，时间都做对了！终于完美结束！

这些都会分给其他小组组员。爱心分享！

Espresso Cupcakes

Espresso cupcakes

This recipe is shared by my sister. 

Espresso Coffee Choc Cupcakes

Preheat oven 180°c

Bake time : 20mins

Ingredients

100g dark choc, chopped

150gm unsalted butter at room temperature

2 eggs

100gm castor sugar 

2 tbsp cocoa powder

100gm self-raising flour

2 tsp instant coffee dissolved in 1 tbsp boiling water

40gm choc-covered coffee bean (i didnt use) 

Butter cream:

100gm unsalted butter

100gm icing sugar sifted

2 tsp instant coffee dissolved in 1 tbsp boiling water

Dark choc, finely grated

Steps :

1. Melt chopped dark choc in bowl over a pan of simmering water, set aside to cool

2. Beat butter n sugar till pale n fluffy

3. Beat in eggs, one at a time, 

4. Stir in melted choc n cocoa powder, mix well

5. Sift flour into mixture n stir in. 

6. Stir in coffee, followed by coffee bean

7. ** i added 4 tbsp milk

8. Bake for 20mins or until a skewer inserted in d centre n comes out clean

9. Cool on rack.

Topping

Beat butter, icing sugar n coffee untill pale n fluffy

Sprinkle finely grated dark choc

This espresso sachet gives strong coffee taste that we like!

Christmas Jazz Piano Sheets

Three short Christmas Jazz Piano pieces

1. Let it snow

Sleigh Ride

Winter Wonderland

 

云集会的圣餐

昨天组群里传来了一道信息：

  “2021年的线上聚会： 每个月的 第一周 将会有圣餐。请弟兄姐妹在家自备 饼和杯 ，我们将在线上一起领用圣餐，记念主耶稣基督 🍷🥖🙏❤️”

自从云集会后就无法领用圣餐了，收到信息后立马就动手做无酵饼，掺了一汤匙天然酵母糊，加入面粉，揉了一小面团，擀平，在平锅盘里烤。

一汤匙的天然酵母面糊，加入面粉和少许盐，揉成面团，在平底锅干炒。

第一片，太大！儿子吃了[哈哈] 他说好吃还想要！

第二片，还是有点大，感觉还是怪怪的。。。好像少做了一点什么来着。。。[费解]

第三片，忽然想起以前做无酵饼用叉子在面皮上刺了许多洞，这样就不会气泡鼓起来。

第四片，觉得每一次就只有我们俩，那么久切成小小的长方形，这次PERFECT！完美了！[舔屏]

圣餐的意义是叫我们纪念耶稣基督为我们牺牲自己。

「林前11:24」 祝谢了，就擘开，说：“这是我的身体，为你们舍的（“舍”有古卷作“擘开”）。你们应当如此行，为的是记念我。”

满满的❤️

Holy Communion Unleavened Bread

 Tomorrow is the first Sunday of 2021, from a WhatsApp chat group received a message from church announcement:

"Zoom service in 2021: There will be holy communion on Every first week of the month. Kindly prepare your own bread and cup at home, as we will partake in the Holy Communion together online this week in remembrance of Jesus Christ."

 

 

There are some brands of biscuits usually used by churches for this purpose, we are using homemade unleavened bread, sometimes I helped to prepare dough, another sister will fry it on a flat pan. Because of this experience, I thought, I should make a small piece of dough for tomorrow. 

I am using sourdough starter, add flour, mix with a spoon until it becomes a small dough, knead with hands, using a roller pin to flatten it. Fry in a non stick pan. 

A small spoonful of sourdough starter, mix with flour and pinch of salt.

We ate the 1st piece, Gab said is kind of nice, this is 2nd piece.

And I thought there are only two of us, hence I cut the dough into small rectangular piece.

This is how small it is.

 

Burnt Cheesecake Thermomix Recipe

 Burnt Cheesecake Thermomix Recipe 

Everybody's favourite, we especially love the creamy burnt cheesecake, to know more about the origin of burnt cheesecake, read  this article that explains how this cake was invented and became popular. 

This recipe is adjusted by Lee Yong to suit our taste, adjusted the duration of baking, the size of a baking tin.... after many trials. I hope you love this recipe.

Burnt Cheesecake Thermomix Recipe

Ingredient A

250g Cream cheese, room temperature
100g Yoghurt
20g Lemon Juice
240g Whipping Cream
1/4 tsp Vanilla Essence

Ingredient B

150g Sugar
35g Cornstarch
4     Eggs

Preparation:

1. Preheat oven 200°C for 15 minutes

2. Put ingredient A to blend

    2 min / speed 5 (adjust time if using chilled cream cheese)

    Scrap down and blend again when needed.

3. Add ingredient B one at a time, start with sugar

    2 min / speed 5 

    While mixing, via feeding hole, sift in cornstarch, slide in one egg at a time.

4. Increase speed

    1 min / speed 5

 

5. Line a 7" round baking tin with baking sheet with at least 10cm extended up 

    leaving enough edges for easy handling.

6. Sift mixture into baking tin, bake for 25cm to 30 min

7. Open a gap of oven door, leaving baking tin in oven for 15 minutes. 

    The centre is runny and jiggly when you move the tin, this is what we want.

8. Allow to cool at room temperature. 

9. Cover with sling wrap. Chill for a few hour, remove paper before serving.

Creamy Burnt Cheesecake Slice

Bon appétit

Here is Burnt Cheesecake Recipe Template 

Preparing DIY face mask templates for download

 

This will be my first time drawing template by using Adobe Illustration, watching YouTube videos to learn how to operate AI step by step, pick up simple commands and techniques, there were times quite frustrating especially left control panels. Thank God that managed to overcome it. 

In the post of  DIY Fabric Face Mask Sewing Tutorial

Initially uploaded a picture of hand drawn template which I used these designs to sew masks as Christmas presents. 

It was my desire to learn A.I long ago, now that I found the very purpose to start it!

05 template only three sizes without title

Title and XS size are added in 

This is 06 templates, now have tried another two more. Indeed I need to try to sew face mask by using these templates. As I have done some adjustment on curve designs if you compare the drawn template and new template.

Templates cut out from version.06 

08 template was Improved by added in more informations for preparations. 

At last, I need to stock up more fabrics and lining to sew mask by using these new designs! Will update  DIY Fabric Face Mask Sewing Tutorial along the way if I make amendments. 

Vietnam Baguette Thermomix Recipe

Vietnam Baguette Thermomix Recipe

越南法棍面包 小美食谱

Ingredient A 

330g Water

2 1/4 teaspoon dried yeast (7-10g)

Ingredient B

500g Cake Flour

1 1/2 Teaspoon salt

1 Tablespoon sugar

Preparation

1. Place ingredient A into mixing bowl and warm

    2 min / 37°C / speed 2. Meanwhile, lightly grease a large bowl and set aside.

2. Add ingredient B and knead

    2 min / knead. Transfer dough into prepared bowl. Cover bowl with cling film or a damp kitchen until it doubled in size ( approx. 1 hours)

3. On a lightly floured surface, separate dough into 8 equal pieces. Gently flatten and roll each piece loosely into a log shape and set aside on a lightly floured surface. Dust rolls lightly with flour, cover with cling film or a damp kitchen towel and allow to rest for 20 minutes.

4. Again, gently flatten each piece of dough into a rectangle, taking care to preserve the air bubbles trapped within. Roll dough again into a log shape. Pinch seam of roll with your fingers to seal. Elongate roll into a baguette shape, rolling back and forth exerting gentle pressure from the middle of the baguette to its ends. Place baguettes seam-side down onto baking paper, pulling up paper between baguettes to create a low wall. This will help baguettes to hold their shape and will prevent them from sticking to each other as they rise. Cover baguettes loosely with cling film or a damp kitchen towel and let rise for further 45 minutes.

5. 20 minutes before end of rising time, place baking trays into middle part of oven, and another baking tray for storing water in the lowest part of oven.

    Preheat oven to 250°C.

6. Prepare approx. 100g very hot water in a cup. Score baguettes. Slide baguettes, together with baking paper, onto the top preheated baking tray. Quickly but also carefully splash the hot water onto the lower baking tray to create steam and immediately close oven door to trap the steam. Bake for 20 minutes, or until dark golden brown. If baguettes seem quite brown before end of baking time, reduce oven temperature to 230°C. Allow baguettes to cool for 20 minutes before slicing.

越南长棍面包 小美食谱

材料 A 

330克 水

2 1/4 茶匙 干酵母粉 (7-10克)

材料 B

500g Cake Flour

1 1/2 Teaspoon salt

1 Tablespoon sugar

做法

1. 将材料A放入锅

     2 分 / 37°C / 速度2 

同时，将大碗抹上一层薄油备用

2. 加入材料B

    2 分 / 揉面团。

将面团放入抹好油的大碗中，用保鲜膜或湿的厨用毛巾覆盖，静置发酵直到两倍大 （约 1 小时）

3. 将面团放在撒了面粉的台面，用长刀子将面团切成 8 等份，轻轻地杆平并松松地卷成圆柱状，静置在撒了面粉的台面上。在面团卷上撒上一些面粉，用保鲜膜或湿的厨用毛巾覆盖，静置约20分钟。

4. 再一次将每份面团轻轻地杆开成长方形，并非常小心地不要弄破面团里的气泡，再次将面团卷成圆状状，用您的手指都将面团的接缝捏合，将面团卷整型成法国长棍面包型状，从面团卷中间开始轻轻施力并前后滚动至它的两端，将法国长棍面团的接合面朝下放在烘焙纸上，将面团中间的烘焙纸拉高形成矮壁，使每个面团都独立被隔开，这样面包就能够维持它的形状，并且避免互相粘住。用保鲜膜或湿的厨用毛巾轻轻覆盖面团，再一次静置45分钟。

5. 发酵结束20分钟之前，放一个烤盘放在中层，另一个放在最低层呈水之用。预热烤箱250°C。

6. 准备一杯大约 100°C 的热水，用尖刀划出一条裂痕，将面包联通烘焙纸一同滑进烤盘。小心迅速地将热水倒进最下层的烤盘，使烤箱产生蒸汽，立即关上烤箱的门留住蒸汽在里头。以250°C烤20分钟或直到颜色呈现深金黄色。如果面包在烘焙结束前已呈现深黄色，则将烤箱温度调降至230°C，取出面包放20分钟，待凉后切片食用。