Category Archives: Baking & Cooking
It’s been a while since I tried making any new bread recipes. So I was thinking and dreaming of creating a SES (Simple and Extremely Soft) Bread recipe. When it comes to making soft breads, we usually see the asian milk bread recipe. Granted. It is pretty darn soft. It’s pillowy crumb makes it almost impossible for a bread knife to slice through. Read the rest of this entry
I recently purchased a stand mixer. Not having owned one prior to this, I had to rely on a hand mixer to fulfil all of my baking needs. As this was a heavy investment, I wanted to make sure that I got what was best to meet my needs.
Since I bake a lot more breads than cakes, I wanted something that could handle kneading tough doughs. I checked up reviews on kitchen aid and most bread bakers advise against it because the motor tends to burn out when handling bread dough. I checked it up at courts, and yep… it even says it on the back of the kitchen aids to not turn it on high for more than 10 mins. Given that it’s a 300W machine that looks really pretty… for that same price, I could get a much stronger machine. Read the rest of this entry
Inspired by Kaili’s friend, Tse Wei, to try my hand at making my own noodles. I tried making ramen, but it was just waaaayyyy too hard to knead and press without a pasta roller. I know I’m a guy, but sometimes if things aren’t going well, admit failure and move on. So anyways, I changed over to a lamian noodle. It turned out very soft and delicious considering it to be my first time making lamian from scratch! Read the rest of this entry
Here’s a milk bread recipe that yields about 680g of bread. The crumb and crust are very soft. I am using the tangzhong method which requires a roux. This bread is usually called Hokkaido Milk bread, but seriously it has nothing to do with Hokkaido.
The roux is basically starch. It helps the bread to retain moisture and also helps in the gelling of starches in the bread.
What you need is:
- 25g AP flour
- 98g milk
Mix this in a small saucepan over low heat until it just starts to solidify. This happens exactly at the 60-65°C mark. Take it off the heat and stick it in your mixing bowl.
- 68g cream
- 1 egg (55g)
- 50g sugar
- 4g salt
- 30g butter
- 28g milk
- 2.5g yeast
- 330g bread flour
Mix this all in together. The tangzhong should temper with the butter and milk so it’ll be lowered to a lukewarm temperature for your yeast. Just keep kneading it till you get a nice window pane dough.
It needs a total of 3 hours to properly rise. So let it proof for 1.5h, degas it gently, shape it into your loaf and then proof for another 1.5h and bake for 35 min at 170°C
I baked some chocolate chip cookies for my students just two days ago. They loved it so much that they asked me for the recipe. So I thought, well…. why not let them work for it? Read the rest of this entry
I’ve just managed to bake my first ever batch of baguettes!! It’s crunchy on the outside, and extremely soft and chewy on the inside! The taste is awesome! I can eat it on its own without butter or any jam. Read the rest of this entry