Quest for Great Baguette
The things that goes with Bread
Jeffrey Hamelman's Challenge
If you have any comments, you may leave it in the comments under the page or just send them to foodforthoughts email. I'm looking forward to any suggestions, and sharing if you have tried any of the recipes here.
Dough, Simple Contemporary Bread by Richard Bertinet
Magic Bread by Alex Goh (not available online, check out Popular Bookstore if you are in Singapore)
posted Jan 28, 2013, 6:43 PM by Jenny Loh
Adapted from Hot Favourites Kueh published by e-lifestyle.
I finally made Kueh Bangkit that tasted like how my mom made it. The strong taste of coconut melts in your mouth, not too sweet, but sweet enough from the coconut.
I've experimented before and those turned out to be hard, and you literally have to chew, and there's just not enough coconut taste. It's been difficult to find fresh coconut milk, and I've just resorted to using packet ones. Checked the ingredients, the highest % of coconut milk is 90%, and 10% water. And this cookie just don't like water at all.
I finally called mom, and her 2 advices were:
1. Stir fry tapioca flour till fluffy
2. If use coconut milk from packet, boil with pandan leave.
Alright, mom's advice are usually good, but it does requires some common sense to really fully appreciate what she is saying. Fluffy, what does that mean? Boil the coconut milk - for how long? Following these advice, looking at what other bakers did on the internet, and working through my own sense, feel, smell, whatever senses that I can use, here's what I did:
500g Tapioca Starch
2 Egg Yolks
1 Egg White
85ml Thick Coconut milk (and a little more) - used Kara Coconut Milk - Classic
10 pieces Pandan leave
1. Heat up pan in small fire, put 5 pieces of pandan leave (tied in knot)) and let fry for a few minutes till the fragrant of pandan is in the pan. I fry the pandan leave till dry. Add Tapioca Flour and fry. This took about 45 - 60 minutes. The Tapioca flour became much lighter, and easily fly out of the pan. So, be careful when stirring. Leave to cool. Book advised to leave cool up to 2-3 days. Mom said at least 1 day. I left it to cool for about 10 hours (it was cold in Shanghai, 5 degrees celsius in kitchen)
2. Next, heat up coconut milk (I used the full packet of 400 ml) with 5 pieces of pandan leave (tied in knot), and let boil. Boil for 30 minutes in slow fire. The milk should thicken. Stir well to prevent from sticking. Once you see that it is thick, trickles down slowly, that will do. It will become half about 200 ml. The smell of the coconut milk will also be strong, floods the kitchen. leave to cool. Discard the pandan leave after cooled.
3. Beat eggs together first till it turns whiter and lighter, add sugar and whip till foamy. It will also thicken. Using an electric whip, it took me about 20 minutes to get it foamy and thick.
4, Add 85 ml coconut milk to the eggs & sugar, whip till well mixed.
5. Sift the cooled tapioca starch to the mixture (keep a portion of the tapioca starch aside to cloud the biscuit cutter). Sieve the flour properly as there will be pandan leaves that might have broken off. Slowly stir and fold the mixture. Bring out and knead the dough.
6. The dough seems a little hard at first, add some coconut milk, 1 tsp at a time. and knead. what I did was to knead portion by portion of the dough, add coconut milk when needed if the dough is too dry.
7. Roll the dough at 0.3cm, use a biscuit cutter. ensure that you flour well before using. The dough easily breaks, so, handle with care, gently.
8. Place on lined baking tray, bake at 160 degrees celsius for 15 minutes. Put on the middle tray of oven.
9. Leave completely cool before removing from baking tray and store in air tight containers.
The learnings here is patience, let the tapioca flour cool completely. spend time to stir fry the tapioca flour.
posted Nov 25, 2012, 1:59 AM by Jenny Loh [ updated Nov 25, 2012, 2:00 AM ]
Rosetta Soffiati. Daniel Leader's - Local Bread. Il Fornaio and Italian Independent Bakers
posted Sep 9, 2012, 7:03 AM by Jenny Loh
This recipe is adapted from a fellow, but definitely capable baker txfarmer in www.thefreshloaf.com. http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread
posted Sep 9, 2012, 1:52 AM by Jenny Loh
Adapted from Daniel Leader's - Local Breads - Little Blue Cheese Rye Loaves
posted May 12, 2012, 1:47 AM by Jenny Loh [ updated May 12, 2012, 1:49 AM ]
This recipe is from Jeffrey Hamelman with slight modification to the amount of sourdough and the use of Rye instead of whole wheat.
posted Jan 2, 2012, 11:16 PM by Jenny Loh
Every Year End, there's so much festivities, there's so much cooking and baking, that I just have to put them all here to show everyone what I've made. Simply love the year end festivities, and the best is, it's just starting!
This is the best time to experiment, and trying new dishes. I think I made more dishes during this period than the whole year.
posted Dec 31, 2011, 12:20 AM by Jenny Loh [ updated Dec 31, 2011, 12:24 AM ]
from Daniel Leader's Local Breads with use of Kenwood Major Platinum
Comments and Forums
posted Dec 4, 2011, 6:01 AM by Jenny Loh [ updated Dec 4, 2011, 6:05 AM ]
This is from the same Japanese site as the previous Simple White Loaf. http://kneader.jp/recipe/12.
Comments and Forums
posted Nov 18, 2011, 6:18 PM by Jenny Loh [ updated Nov 18, 2011, 6:31 PM ]
From this Japanese website: http://kneader.jp/recipe/14. I doubled the recipe here.
Feedback - Simple White Loaf
posted Nov 18, 2011, 5:08 PM by Jenny Loh [ updated Nov 18, 2011, 5:09 PM ]
From Ciril Hitz, Baking Artisan Bread. Is one of the easiest to handle, and will definitely get the results that you want to see.
Feedback - Pane Francese
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