Blueberries yogurt and 5000 dollar bread (baked previously but kept in freezer)
Recipe for 5000 dollars bread
Ingredients:
Starter Dough:
• 210g Bread Flour (I used 220g bread flour + 80g Black Rye flour)
• 90g Cake Flour
• 25g Caster Sugar
• 6g Instant Dry Yeast
• 240g Water, room temperature ( I used dutch lady full cream milk)
Main Dough:
• 210g Bread Flour (I used 220g bread flour + 80g Black Rye flour)
• 90g Cake Flour
• 95g Caster Sugar (I used 65g muscovado only)
• 1.5 Teaspoon Sea Salt ( I used 1/2 tsp sea salt only)
• 25g Milk Powder
• 90g Lightly Beaten Egg
• 55g Water, room temperature
• 70g Unsalted Butter, soften
• 1 Tablespoon Melt Butter For Brushing The Bread
Method:
1. Mix starter dough ingredients together using a wooden spoon or spatula in a large mixing bowl and let it sit in a warm place to raise till it look like honeycomb texture (about 1 - 1.5hrs).
3. Leave dough in a warm place to rise till double in size (about an hour).
4. Divide dough (total weight is around 1160g) equally into 8 - 10 portions (original recipe call for 6 portions). Shape it and place on oiled baking tin and let it rise double in size (30 - 45 mins).
5. Bake in preheated 180ºC (356ºF) oven for 30 minutes till nicely brown and sounds hollow when tap on top of the bread.
6. Remove bread from baking tin, brush the top with melt butter immediately then set aside to cool.
FOR BREAD MAKER USER:
1) Use function No 8 "Dough" to knead the starter dough for 20mins. Off the BM and let it proof inside for 2 hours.
2) Use function No 8 "Dough" again to knead the starter dough with the MAIN Dough for 20mins, then Function No 1"Basic" for 15mins. Off the BM and let it proof for 1 hour.
3) Continue the steps 4-6 above.
Starter Dough:
• 210g Bread Flour (I used 220g bread flour + 80g Black Rye flour)
• 90g Cake Flour
• 25g Caster Sugar
• 6g Instant Dry Yeast
• 240g Water, room temperature ( I used dutch lady full cream milk)
Main Dough:
• 210g Bread Flour (I used 220g bread flour + 80g Black Rye flour)
• 90g Cake Flour
• 95g Caster Sugar (I used 65g muscovado only)
• 1.5 Teaspoon Sea Salt ( I used 1/2 tsp sea salt only)
• 25g Milk Powder
• 90g Lightly Beaten Egg
• 55g Water, room temperature
• 70g Unsalted Butter, soften
• 1 Tablespoon Melt Butter For Brushing The Bread
Method:
1. Mix starter dough ingredients together using a wooden spoon or spatula in a large mixing bowl and let it sit in a warm place to raise till it look like honeycomb texture (about 1 - 1.5hrs).
3. Leave dough in a warm place to rise till double in size (about an hour).
4. Divide dough (total weight is around 1160g) equally into 8 - 10 portions (original recipe call for 6 portions). Shape it and place on oiled baking tin and let it rise double in size (30 - 45 mins).
5. Bake in preheated 180ºC (356ºF) oven for 30 minutes till nicely brown and sounds hollow when tap on top of the bread.
6. Remove bread from baking tin, brush the top with melt butter immediately then set aside to cool.
FOR BREAD MAKER USER:
1) Use function No 8 "Dough" to knead the starter dough for 20mins. Off the BM and let it proof inside for 2 hours.
2) Use function No 8 "Dough" again to knead the starter dough with the MAIN Dough for 20mins, then Function No 1"Basic" for 15mins. Off the BM and let it proof for 1 hour.
3) Continue the steps 4-6 above.
Steam rice with stir fry meat
Ingredientsshallot 1 pc, chopped finely
minced meat 1 chunk
pumpkin 1 inch size width, chopped
baby corn 2 pcs, chopped
dash of pepper powder
1/2 tsp of amino liquid
1) heat pan with olive oil and saute the shallot till fragrance
2) add in minced meat and stir fry till light golden brown
3) add in baby corn & pumpkin and stir fry for a while
4) add 1 bowl of water and shimmer the ingredients till tender
5) add in the amino liquid and pepper then off fire.
6) pour the cooked minced meat onto the steamed rice.
Swirl Mango Pancake
Ingredients
Mango puree 1/2 cup (can replace by any fruit puree)
muscovado/sugar 1 tsplow protein flour/all purpose flour 1/2 cup
1 egg yolk & 1 egg white
olive oil/any vege oil 1 tbsp
1) mix mango puree with the sugar and egg yolk, stir well.
2) add flour into the yolk batter
3) beat egg white till bubbly then pour into the flour mixture
4) add in 1/2 tsp aluminum free baking powder and mix well
5) pan fry till both sides golden brown (for round shape pancake)
OR
using a egg roll pan to pan fry, roll till end, then add batter again and continue roll till the end...repeat till all batter finish.
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