Sourdough Starter / Levain

Ingredients

Prima plain flour (unbleached)

Perrier sparkling water

Equipment

glass or plastic container (do not use metal)

weighing scale

spatula for mixing

Day 1

25g flour + 25g water

- mix into a paste in the container

Day 2

no feeding

- bubbly and pasty smell

Day 3

add 25g flour + 25g water

- total 100g

- bubbly and thick consistency

- strong unpleasant smell

Day 4

add 100g flour + 100g water

- total 300g

- small bubble on surface

- strong unpleasant smell

Day 5

no feeding just stir

- no activity and thin consistency

- still strong unpleasant smell

Day 6

(discard 200g) + 100g flour + 100g water

- total 300g

- no activity and very thin consistency

- smell not as strong but still unpleasant

Day 7

(discard 200g) + 100g flour + 100g water

- total 300g

- some bubbles on surface

- less strong smell

Day 8

no feeding just stir

- still little bubbles

- smell like flour

Day 9

transfer to another clean container

100g sourdough (discard the rest) + 100g flour + 100g water

- same smell as Day 8 and a little bubbly

Day 10

no feeding

- little bubble and faint smell

Day 11

no feeding (forgot hehe)

Day 12

100g sourdough (discard the rest) + 100g flour + 100g water

- thin consistency and little bubble on the surface

- flour smell

Day 13

100g sourdough (keep the rest in a container in the fridge) + 100g flour + 100g water

- thick and a bit bubbly

- a little sourish smell

Day 14

100g sourdough (keep the rest in a container in the fridge) + 100g flour + 100g water

- thick and more bubbles

- nice sweet smell woohoo

Day 15

no feeding

- very bubbly (small bubbles)

- start to rise

- very sweet smell

Day 16

100g sourdough (keep the rest in a container in the fridge) + 100g flour + 100g water

- very bubbly and thick consistency

- nice sweet fermented smell (like tapai)

- double in size and very active

- success woohoo

Day 17

can make bread already yeay!!

Foodnote: Tried to make this 2x but unsuccessful. Finally so happy to see the sourdough very active. It bubble up very fast with feeding.

Sweet Corn Custard Pudding (SIL Recipe)

Ingredients

380g del monte sweet corn cream style

600g Kara coconut milk

600ml water

Bird's brand custard powder (fill the sweet corn pack)

castor sugar (fill the sweet corn pack)

Directions

• in a large pot, mix all ingredients together before turning on the fire on medium heat
• keep stirring and scraping the bottom of the pot for about 10-15min till the mixture become thick and heavy
• pour the custard into any mould and leave to cool for few hours till custard is set (once a bit cool, can leave it in the fridge to set)

Foodnote: Trying a recipe from my SIL as it is quite easy. I'm just using leftover custard powder and no castor powder so I just used up the balance icing sugar *oops*. Turns out well though hehe... will use this recipe in the future and next time will try to measure the custard powder and sugar. Will stick to this recipe next time

Roti Benggali @ Roti Bai

Ingredients

400g bread flour

1 egg yolk Grade A

2 tbsp corn oil or melted butter

2 tbsp sugar

2 tbsp milk powder

a pinch of salt

1/2 tsp bread improver

3/4 cup water

Starter

1 tbsp sugar

1 tbsp dry yeast

1/2 cup warm water

Glaze/Topping

1 egg white + water

sesame seed + margarine/butter

Directions

• combine starter ingredients till the yeast bloom
• in another bowl mix the other dry ingredients together
• add the starter yeast mixture together with the dry ingredients
• add yolk, water and oil and start kneading until a smooth shiny dough is formed
• leave for about an hour until dough expand twice in size and punch it down to release the air
• knead again and separate into 8 equal parts
• put into a round bread tray that has been greased with margarine
• leave for about 45min 
• brush the glaze mixture and sprinkle sesame seed on top
• bake at about 180°C for about 30mins
• brush margarine on the buns after removing it from the oven

Foodnote: Always wanted to try to make this so finally I did. Add more oil and water to the recipe. The recipe didn't indicate amount of water.... found out too late so I am just 2nd guessing it. Was rushing so I didn't weigh or shape the dough properly. Still it turns out soft and fluffy but dry the next day and taste wise so so... hhmmm don't think will use this recipe again though.

Apple Crumble Cake

Ingredients

250g flour

1 egg

80g butter

100g sugar

1/2 tsp baking powder

1 grated lemon

3 apples (peel and dice)

2 tbsp of sugar

1/2 tsp cinnamon

1/2 lemon juice

Directions

• in a bowl, mix the egg and sugar
• add in butter, flour and baking powder followed by lemon zest
• crumble the dough and keep in the fridge
• in a saucepan, add apples, sugar, lemon juice and cinnamon
• cook for 12min under low heat
• in a springform pan, grease the bottom sides and bottom with butter (or line with parchment paper)
• pour half the dough and pat down to cover the base and sides of the dough
• pour in the apples and top with the balance dough crumbling it and lightly squeeze and smooth it afterwards
• bake at 180°C for 35-40min
• remove from springform and sprinkle the top with icing sugar

Foodnote: Recipe taken from here. Ok only lah... 

Apple Cake

Ingredients

1 1/2 cup (210g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

3/4 cup (150g) sugar

1 cup apple (peeled and chopped into cubes)

2 large eggs

1 tsp vanilla extract

1/2 cup (120ml) vegetable oil

1/2 cup (120ml) greek yoghurt (can be substituted with milk)

a pinch of salt

**add 1-2 tbsp of milk if batter is thick

Directions

• in a mixing bowl add flour, baking soda, baking powder and sugar and mix evenly
• in a separate bowl add eggs, vanilla, salt, oil and yoghurt and whisk briefly
• add dry and wet ingredients together and fold gently till combined (do not over mix)
• add in the apples and mix together
• pour the batter mixture into a greased springform pan lined with parchment paper
• bake at 180°C for 30-35min or till skewer comes out clean
• cool for 10min, release from pan and let cool to room temperature
• dust with powdered sugar and ready to serve

Foodnote: Since I always get apples, so this time I decided to try this recipe. I decorated it as I want to present this to my 3rd niece for her birthday. I hope she likes it.

Singapore Sandwich Bread

Ingredients

Tanzhong A

3 tbsp of water

3 tbsp of milk

2 tbsp of bread flour

Tanzhong B

1/2 cup of milk

1 large egg

Dough

2 1/2 cups of bread flour

1/4 cup of sugar

1 tsp of salt

1 tbsp of instant yeast

2 tbsp of milk powder

4 tbsp of melted butter

1/2 tsp of green pandan extract

1/2 tsp of red coloring

Egg wash

1 egg + 1 tbsp of water

Directions

• prepare the tanzhong by Tanzhong A ingredients with a whisk in the saucepan and cook till paste is form then turn off the heat
• add Tanzhong B to the paste, whisk together and put aside
• in a mixer, add the bread flour, sugar, salt, yeast and milk powder
• using a paddle attachment, give it a mix on low
• as it is mixing, add the tanzhong mixture and butter
• mix for 8min or till clean up and window pane stage
• divide the dough into 2 portions
• one portion add the green pandan extract and the other one with red coloring
• round the dough and place in an oiled bowl and rest till double in size (1hr or 1 1/2 hr)
• divide each color into 2, roll one green and pink flat
• place on top of each other and roll like spring roll
• place the 2 rolls into a bread pan and cover and let it rest for 50min
• brush the top of the dough with egg wash
• bake at 165°C (no fan) for about 25min (might need to cover the foil about 20min so that it will not get too burnt)

Foodnote: This time, I am trying the recipe from here. The dough is pretty much easy to handle. The bread turns out supersoft... I like it a lot. Really nice to eat with ice cream or just butter+kaya. I have sambal egg yum yum but I bet it will also be nice with sambal tumis ikan bilis woohoo. Will definitely be making this again.

Boiled Chickpeas

Ingredients

2 cups dried chickpeas

1 bay leaf

3-4 cloves

few curry leaves

few dried chillies (optional)

1 tbsp sea salt

1 tsp chicken seasoning (optional)

2 tsp baking soda

Directions

• wash and soak chickpeas overnight
• drain the water and replace with fresh water to boil the chickpeas together with bay leaf, cloves and curry leaves for 1 hour
• scoop and remove any white foams that appear on the surface of the water
• after 1hr add in the baking soda and stir well and boil for another 30min
• add in the sea salt and chicken seasoning and stir well and boil for another 30min (total 2hours)
• check that the chickpeas is soft enough, remove from stove and drain

Foodnote: Since I love chickpeas, decided to learn to prepare it myself as buying the dried ones is very cheap. After checking the internet, fail on first try as my chickpeas turn out too chewy... finally success! I don't have pressure cooker so boiling time takes 2hours. But it is worth it. I can boil a lot next time and freeze it. When I want to eat it... just steam it again woohoo. So happy! Munching while WFH.

Ciabatta

Ingredients

340g biga or levain

800g bread flour

5g malt flour

22g salt

15g yeast

10g soya flour

610g water

50g olive oil

Directions

• mix dry ingredients together and add to biga or levain in a mixing bowl with paddle attachment
• on low speed mix for 3min and medium speed for 7min till clean up stage (window pane)
• get a large rectangular tray and oil generously with olive oil
• pour out the dough into the tray and spread the dough evenly to the edges
• cover with clingwrap and leave to rest for 1 hour
• using a scraper, push down the edges of the dough to loosen 
• flour the working surface (size bigger than tray)
• carefully and swiftly turn over the tray so that the dough would fall over the flour
• using a scraper, gently shape the dough to rectangle shape by pushing the flour to all edges
• with the scraper, make marks to divide the dough to 12 rectangular pieces (3x4)
• cut each dough carefully and scoop with the scraper to quickly transfer to baking tray lined with baking paper
• adjust the shape to rectangular shape
• proof the dough for another 1hour
• bake at 190°C for 18 to 20min

Foodnote: Happy to finally get to learn to bake my own ciabatta bread. Well it is a faster version of making ciabatta but it still turns out good. It is a very sticky dough so must be very careful when handling it especially to transfer the soft dough to the baking tray. Maybe one day... if I have lots of time, will try to make it without the yeast with lots of folding (the traditional way... we don't have time for that in class) because according to my chef, of course it will taste better! Anyway, packed one with tuna mayo & cheese for my niece to bring to work and froze the rest for other days. Best kept frozen for up to 6 months woohoo.

Foccacia

Ingredients

400g levain

800g bread flour

3g malt flour

22 salt

15g yeast

10g soya flour

500g water

30g oil

2g dried herbs

olive oil

optional: chopped olives, fresh herbs, tomatoes for garnishing

Directions

• mix all dry ingredients together and add to the levain in a mixer with paddle attachments and lastly add in the water
• on low speed, mix for 2min and medium speed for 6min till clean up stage (window pane)
• transfer dough on working surface... with lightly oiled hand and a scraper, round the dough by tucking in tightly
• cover the dough with a large bowl and leave to proof for 30min
• divide the dough into 12pcs at approximately 145g each
• round each dough on the tray and proof for another 30min
• brush each dough with olive oil generously and using oiled fingers, poke the dough to form few holes (at this stage, can add herbs, olives or tomatoes)
• rest the dough for another 15min or so
• pre-heat the oven at 190°C
• right before baking, brush the top generously with oil again and poke through the holes once more to form the signature foccacia design
• sprinkle sea salt lightly over the foccacia
• bake for 18 to 20mins

Foodnote: Don't think I have ever ate foccacia before but good to learn to make it because I've been seeing some people making foccacia garden art like this. So yeah... maybe next time I will make it in a pan and do a bit of decorations and gift it to someone who appreciate it :)

Saw on youtube where they add sliced garlic, fresh rosemary and pepper flakes to olive oil... soak lightly before brushing on the foccacia before baking. Looks yummy so hope to one day make this.

Spicy Chickpeas / Chilli Chana

Ingredients

1 1/2 cups of dry chickpeas 

2 tbsp olive oil

2 tsp smoked paprika powder

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp chicken stock powder (optional)

sea salt to taste

sugar to taste

2 tbsp oil for frying

Directions

• soak chickpeas overnight and boil for 2 hours till soft (add a pinch of salt)
• drain the chickpeas, add olive oil, paprika, cumin powder, cayenne pepper and sea salt
• mix well
• using a non-stick pan, add oil till hot then add in the chickpeas
• cook till the chickpeas is crispy... ready to serve

Foodnote: I love chickpeas so decided to cook this. Actually I just agak2 the recipe and it turns out yummy. Will definitely make this again as snacks. For healthier version... I will bake it in the oven next time. Maybe it will turn out crunchy... nom nom nom.

Decorative Braid Bread

Ingredients

1000g plain flour

50g skim milk powder

100g sugar

15g salt

100g cold butter (cut cubes)

6g yeast

550g water

5-10g of flavor (eg. pandan essence, coffee or herb)

Directions

• in a mixing bowl with paddle attachment, add all ingredients and mix at low speed for 5-8min (dough will be heavy) till window pane stage
• divide to 50g "hot dog shape" and rest in chiller for 1-4 hours
• shape with 5 braids: 5 over 2 >  1 over 3 > 2 over 3 > repeat till end
• final proof for 1 hour
• brush with egg wash
• bake at 160°-180°C for 15 to 20min

Foodnote: Very nice to dip in hot milo or coffee or tea!! The bread is not as soft as zopf/challah but the dough is easier to manage... that is why it is more suitable for decoration to make other shapes. Perhaps as a gift basket or something. Happy to learn to make braided breads woot woot.

Tortilla

Ingredients

(100%) 500g plain flour

(0.8%) 4g yeast

(2%) 10g salt

(5%) 25g sugar

(12%) 60g shortening

(1.5%) 7g baking powder

(0.5%) 3g skim milk powder

(50%) 250g water

25g 100°C water + 5g yeast mixture (to ensure that dough don't shrink)

Directions

• 
  develop the dough: in a mixing bowl with a paddle attachment, dry mix all the dry ingredients
• add in the shortening and all the ingredients
• mix at low speed for 2min and medium speed at 5min till dough comes together
• divide to 40g each, round and rest for 1-4 hours at room temperature
• take each dough on a lightly floured work space and roll the dough to 1mm thickness
• grill for 1min or each side till dark brown spots are visible

Foodnote: Another lovely recipe. The tortilla stays soft after a few days kept in the chiller. Just need to put on grill over non-stick pan for a short while to heat it up both sides and wrap away! I wrap with shredded grilled chicken, scramble egg, japanese mayo and chilli sauce for my niece to bring to work. Next time will make the wrap bigger 60g each so I can make bigger healthy wraps with salad. Definitely a keeper!

Zopf Bread / Challah

Ingredients

700g plain flour (can be subsituted: 350g bread flour + 350g cake flour)

300g bread flour

60g sugar

3 eggs (160g)

30g yeast

20g salt

80g oil

500ml water

Directions

• in a mixer bowl with paddle attachment, add all dry ingredients and mix at low speed for 1min
• all the rest of ingredients at low speed for 2min and medium speed for 8min (window pane stage)
• divide each dough to 50g each and roll to round shape
• flour baking tray and place each dough on the try and leave in the chiller for 4hrs
• take 6 dough... each dough roll flat and roll again like swiss roll
• using the palm of hands, roll the edges so that it will be narrow at the edges and fat in the middle
• pinch the top of the 6 long dough together and do 6 braids
• formula for 6 braids > 6-1 then 1-6 (cross over) > 1 over 3 > 5 over 1 > 6 over 4 > 2 over 6 > repeat 1 over 3
• final proof for 1 hour
• brush with egg wash and sprinkle with castor sugar
• bake at 170°C for 15-20min

Foodnote: I love this bread. It stays soft on the 3rd day. I just heat it up to get the skin crispy and eat it with Lurpak butter. For braided bread, the middle must be fatter so that it will stay soft and not dry up. Will definitely make this again. Very nice to eat and nice to giveaway to friends or family.

White Bread with Cheese Topping

Ingredients

400g levain (can replace with Poolish)

800g bread flour

20g salt

10g yeast

550g water

10g soya flour

Directions

• add all ingredients in a mixing bowl with paddle attachment
• whisk under low speed for 2min and medium speed for 3-4min till clean up stage
• add some oil and mix again under low speed just so that the dough don't stick to the bowl
• cover the mixing bowl with clingwrap and leave for 1-2 hour till dough double in size
• place dough on workspace and fold the dough - NSEW
• intermediate proof the dough for 10-15min
• divide the dough into 3 parts, round it and place in a baking tray (no oil)
• final proof for another 40min
• sprinkle shredded cheese, icing sugar and pipe mayonnaise on the bread
• bake at 220°C for 30mins (no fan) - 10min into baking, open the door of oven to release steam and reduce temperature to 200°C... after another 10min reduce the temprature to 180°C
• do note that during baking, the bread with rise but it will fall again once out of the oven because of released air... but the bread will still be soft

Foodnote: Very nice bread with the cheese, though will also be nice on it's own. I cooked chicken curry and it is really yummy. The top is a bit sweet and crispy. Very happy to learn to make this bread.

Pizza Using Poolish/Levain

Poolish Stage ingredients 

200g bread flour

200g water

1g yeast (18hrs fermentation) 

or 10g yeast (4hrs fermentation)

Ingredients 

400g levain or poolish starter

800g bread flour

20-22g salt

5g yeast

600g water

mixed herbs (optional but we put 5g)

Directions

• 
  place all ingredients in the mixing bowl with paddle attachment
• mix 1min on low and 4min on medium speed till clean up stage (the dough should be elastic and shiny)
• pour some oil into the mixing bowl and mix on low just till the dough does not stick to the bowl
• remove the dough from the mixing bowl and rest for 15min
• divide to 50g each or preferred size 
• place on oiled tray, cover with clingwrap and leave to proof for 1hr
• after an hour, place the tray into chiller until ready to bake (this is because dough will be soft and sticky)
• flour the work area and take each dough, flour the surface and flatten it by hand to round shape
• transfer to baking tray and add toppings of your choice (sauce + cheese + toppings)
• bake for about 12-15mins at 180°C (can also bake half-cook and freeze)

Ingredients for tomato sauce

olive oil

chopped garlic + sliced shallots and onions

tomato paste

pineapple syrup water

sugar

salt

mixed herbs (wet it with water to diffuse the fragrant better. Not necessary if using fresh herbs)

Directions

• cook the chopped garlic, shallots and onions in olive oil till golden brown (8mins)
• add in the tomato paste and syrup from canned pineapple
• add sugar and salt to taste
• lastly add in mixed herbs

Foodnote: This pizza have really soft base and the sauce is so yummy though a bit tad sweet for me. Love this recipe and will be a go to recipe to make pizza.

Naan Bread

Ingredients

(make 17 naans)

500g plain flour

285g water

5g yeast

50g yoghurt (sub 45g whipping cream + 5g vinegar)

20g oil

5g salt

Directions

• combine all ingredients together in a mixing bowl, using the paddle attachment, mix for 1min at low speed and 4 min on medium speed
• divide to 50g and round into balls
• put on a tray and rest for 2-6 hours (can be kept in chiller for up to 2 days)
• using a rolling pin, softly flatten each dough to round shape of about 4mm
• bake at 240°C until puff up or edges turns light brown (1-2 min only)
• ready to serve or grill over open fire to get that slightly charred look
• can also brush top with fragrant oil or garlic butter once out of the oven or cooked

Ingredients for fragrant oil

fresh coriander (chopped the leaves and keep the roots)

chopped garlic

olive oil for frying

Directions to cook the fragrant oil: in a pot put oil with coriander roots and chopped garlic. Start the fire and fry till garlic is golden and crispy (about 8min). Put in the coriander leaves (the oil will create bubbles) and quickly remove the pot from the stove and place it in a big metal tray filled with room temperature water. This is to cool down and not to overcook the oil. Discard the coriander roots.

Foodnote: This naan bread is really soft and can last few days in the chiller or frozen. Very nice to eat with curry... yum yum. Can also use it as pockets since it will puffed up especially when baked in the oven to fill it with vegetables or anything of your choice.

Crusty Sourdough Bread (Italian Biga Method)

Ingredients 

(can split into 3 portions)

Group A

800g bread flour

10g yeast

400g water

300g levain

Group B

200g bread flour

22g salt

150g water

10g malt flour (dark malt or diastatic malt flour)

Directions

• 
  add all Group A ingredients in a mixing bowl and using a paddle attachment whisk until a firm dough is form (add levain first followed by dry ingredients and water last)
• transfer to working surface and knead the dough lightly till smooth
• transfer the dough into a large bowl and fill with water till dough is submerged
• covered with clingwrap and leave to proof for 1 1/2 hour... till dough is bubbly and double in size
• remove the bubbly mass into the mixing bowl and add ingredients from Group B
• beat on low speed for 2min and medium speed for 10min till dough reach window pane stage
• round and cover with clingwrap in an oiled bowl and let rest for 1 hour
• split the dough equally into 3 parts, round it and place on a baking tray
• proof for another 45min
• 
  using plain flour, powder the surface of the bread and use a sharp scoring knife or razor to score the surface to any pattern desired
• leave for another 15-20 minutes, spray the tray with water and bake at 220°C for 30mins (using lower tray) till desired bread color and percentage
• during baking, after 10min open the oven door to release steam and reduce temperature to 200°C... at 20min reduce the temperature to 180°C
  

Foodnote: Ok this is something really new and interesting to me. First time I see bread dough submerged in water and poof... it just gets bubbly and jiggy. The bread also turns out super soft and delicious. Yummy!!!

Note: Sponge Biga = 800g bread flour + 1g low sugar yast + 600g water (27°-30°C) mix and leave overnight 12hrs

Practice this on 16th July but instead of dark malt, I used diastatic malt. I practice shaping of sticky dough from youtube and am very satisfied with the end result. So happy...

Basic Sourdough Bread (French Method)

Ingredients

(can split to 3 portions)

400g levain (sourdough)

800g bread flour

22g salt

10g yeast

20g soya flour (optional)

600g water

Directions

• 
  weigh all the ingredients in a mixer bowl and add the water last (add levain first followed by dry ingredients and water last)
• using a pedal attachment, whisk under low speed for a while (prevent splashing) and increase speed to high till all ingredients together till dough comes together (lift from bottom of the bowl) around 3 mins  (clean up stage)
• add some oil and using low speed, whisk again just so that dough don't stick to bowl
• cover the mixing bowl with clingwrap for 1-2hrs or till dough double it's size (fermentation)
• place dough on workspace using a round scraper or spatula
• fold the dough - NSEW
• intermediate proof the dough for 10-15min (relax the dough)
• divide the dough equally into 3 parts, round it and place it on a baking tray (panning stage)
• final proof for another 40 min
• flour the surface of bread and use a sharp scissors to score the surface gently (deco, garnish & score)
• leave for another 20-30 min (max 70-80 min), spray the tray with water and bake at 220°C for 30mins (no fan) till desired bread color and percentage
• during baking, after 10min open the door to the oven to release steam and reduce temperature to 200°C... at 20min reduce the temperature to 180°C

Foodnote: This is the first class to make Artisan bread. It is so exciting and there are new things to learn. Quite exciting because I love making bread and I also love the process of learning. Our team made a mistake but the bread still turns out well. Of course can be better and I will try again once I make my own starter dough.

Milk Bread Roll

Ingredients

165ml milk

42g castor sugar

7g instant yeast

7g salt

1 egg

350g bread flour

40g unsalted butter

Directions

• in a large bowl, add milk and yeast and mix using a whisk
• add in sugar, salt and egg... whisk well
• add in flour and mix with a spatula to form a sticky dough
• cover the bowl with clingwrap and let it rest for 15min
• transfer dough into working surface
• add butter in dough and knead till butter is absorbed
• knead again till soft and elastic (about 7-10min till window-pane stage)
• transfer back into the bowl and leave dough to proof till double in size or about 1hr
• punch air from the dough and divide into 12pcs and round each dough into round balls and rest for 15min
• using a rolling pin, flatten each dough and roll (at this stage, can also add fillings)
• place in a baking tray and let it rest for 1hr
• brush with egg wash (mixture of 1 yolk + 1 tsp water)
• bake for 10-15min at 170-180°C
• once out of the oven, brush with melted butter

Foodnote: So I have some red bean paste left and trying to clear it. This recipe looks easy and simple. No need to use my mixer and I have all the ingredients. I made 6 bread rolls and 6 buns with red bean fillings. Very good recipe and I made it while WFH hehe. The dough is very easy to manage too.

Rice Cooker Milk Bread

Ingredients 

220g bread flour

2g yeast

25g castor sugar

2g salt

15g vegetable oil or melted butter

145g milk+egg mixture (1 egg + milk)

Directions

• combine all dry ingredients together in a bowl
• add egg mixture followed by oil and combine well
• transfer on working surface and knead (like washing clothes) till dough becomes smooth and elastic (about 10min)
• round the dough and placed in an oiled glass bowl to proof for 1hour till double it's size
• cut to 9 equal pieces (about 43-45g)
• take each dough and release air by flattening dough with a rolling pin and round it into a small ball
• arrange the dough in a small non-stick rice cooker
• proof again for another 30mins
• start the rice cooking mode (about 16min) until finish and repeat the start cycle one more time
• remove immediately from the rice cooker
• brush with milk/egg wash and pop in oven for 10min at 160°C to brown the top of the oven

Foodnote: Well making homemade bread is my favorite and this is one recipe that I just have to try because I love the simplicity and this is good for those people who don't have an oven. I don't know what to expect but the bread turns out well. I am too lazy to buy milk so I just use evaporated milk. Should have diluted it with water but use it whole hehe so my bread turns out yellowish. Still taste good though and I have no regrets trying this bread. I think it will be as good baked in the oven too. I ate it with butter while it is warm and the skin still crispy... yummy!!!

Coconut Butter Cake

Ingredients 

100g unsalted butter (room temperature)

100g castor sugar

2 whole eggs

1/2 tsp vanilla extract

100g cake flour

1/2 tsp baking powder

20ml fresh milk

30g dried shredded coconut

Directions

• mix eggs with vanilla extract and put aside
• in a bowl and using hand-held mixer, whisk butter and sugar till fully combined
• add egg mixture by batches and whisk till batter is light and pale
• sieve cake flour and baking powder into the batter and fold in using a spatula
• add fresh milk and fold again before adding the shredded coconut
• transfer to a baking pan and sprinkle some shredded coconut 
• bake at 170°C for 30-35min

Foodnote: since I have dried shredded coconut to clear, decided to try this recipe since the portion is very small. This turns out very yummy & moist even though I might overbake it a bit (because... WFH). I love it and will definitely make it again.

Apple Crumble Muffin

Ingredients
2 apples chopped mix with juice of 1/2 lemon
200g self raising flour (or 200g plain flour + 1 1/2 tsp baking powder)
1 tsp baking powder
1/2 tsp cinnamon powder
125g brown sugar
2 eggs at room temperature
100g melted butter

Crumble
50g plain flour
25g cold butter
15g brown sugar
(rub together till you get breadcrumbs and keep in the fridge till ready to use)

Directions

• sift flour, baking powder, cinnamon and put aside
• whisk eggs and sugar till pale then add melted butter
• fold in flour mixture and chopped apples
• scoop into paper liners topped with crumble
• bake at 175°C for about 25min

Foodnote: Recipe shared by a volunteer friend when we got rescued green apples. The initial recipe calls for 3 small green apples but I only have red apples from my eldest brother. I use about 1.5 apples. This recipe is a keeper. Love the soft texture and also the rise in the muffin. Will try other muffin recipes after this. Perhaps... carrot cake muffin? Woaaah the smell of the muffin baking in the oven is really awesome.

Fried Yam Puff (Woo Kok)

Ingredients
(recipe for 4 students)
600g powder yam (peeled, cut into 1cm cube & steamed)
200g wheaten starch
160ml boiling water
5g salt
25g sugar
6g five spice powder
10g sesame oil
4g pepper powder
80g shortening
1/2g ammonia
new cooking oil for frying

Directions

• scald the wheat starch with boiling water and mix well
• add hot steamed yam and stir well till all yam hard bits are mashed
• add in seasoning (sugar+salt+5spice+sesame oil+pepper)
• once the dough is cooled, sprinkle the ammonia and add in the shortening
• mix well to form dough
• divide yam dough into 40g balls and form a deep bowl
• add filling (char siew or red bean paste)
• seal by pinching 2 sides of the opening and form a sharp seal
• heat oil to 180°C and deep fry till puffy net formed and color is golden brown

Foodnote: This yam puff is very interesting especially when the net is formed. Interesting taste too... but maybe I'd like the filling to be red bean instead of char siew. Anyway... it is quite challenging to make though the effect is very satisfying to see. Hhhmm... not very sure I'd be making this at home though but still good to learn something new.

Sesame Seed Ball

Ingredients
200g glutinous rice flour
70g wheaten starch

210g water
60g sugar
60g shortening

vegetable oil for frying
lotus or red bean paste (form into 20g balls each)
white sesame seeds

optional: meat fillings like for siew mai or charsiew

Peanut filling
roasted chopped peanuts
sugar
flour (dry fry flour till brown)

Directions

• mix the glutinous rice flour and wheaten starch together and put aside
• in a saucepan, heat water, sugar and shortening till rolling boil
• turn off heat and add in the flour mixture
• using a wooden spatula, quickly stir in the ingredients till even
• transfer on a working surface and start needing to form a dough
• divide the dough into 40g portions
• press the dough into palm of hand to flatten
• fill with lotus/read bean paste and seal
• wet the ball and roll into sesame seeds
• roll into palms again to make sure that the sesame seeds will completely stick on the balls
• heat oil to 180°C and deep fry until light golden brown (if oil exceed 180°C, remove the saucepan from heat and drop in the balls to drop the temperature)
• keep stirring the balls so that it will cook evenly
• drain on sieve and transfer to kitchen towel to remove excess oil completely

Foodnote: So happy to finally able to learn to make this. We made with red bean fillings and also with charsiew. I have never made this before (the malay style) so now I am looking forward to try to make this on my own. The trick to make the sesame seed really stick to the balls, is to wet it first, and keep rubbing/rolling in our palms till we feel the sticky starch start seeping and covering the sesame seeds. To make the sesame seed balls with consistency of mochi, just remove the wheaten starch.

During our last class (exam day) we were shown the common way of making the sesame balls... adding the boiling water to the flour and mix together. After that, knead the dough with sugar and once cooled, adding the shortening and knead till dough is formed. I prefer adding the way the chef taught us (Teo Chew style) because is easier and more straightforward.

Steamed Yam Cake

Ingredients
(makes 3 portions)
600g yam cube (1cm) best to use Pahang yam
50g washed and chopped dried prawns
300g rice flour
500ml water
15g salt
13g sugar
3g 5 spice
1g pepper
800ml water
4 tbsp fragrant oil for frying prawns
100g washed, soak and chopped mushroom

Garnishings
sliced spring onions
sliced red chilles
crispy fried sliced shallots
toasted white sesame etc.

Directions

• in a bowl, mix rice flour with 500g water and put aside
• in a saucepan, mix oil and dried prawns
• turn on the heat at high and fry till prawn is crispy and fragrant
• add yam followed by other ingredients such as salt, sugar, spice, pepper and 800g of water and cook till yam is soft
• to add mushroom, sautee the mushroom first; put aside and add it later with other ingredients after dried prawns
• add rice flour mixture and keep stirring until it thickens and form a paste (wooden spoon can stand)
• transfer paste into a greased tray or metal cups
• smooth the top of the cake using a spatula
• brush fragrant oil generously on yam paste
• steam for 1 hour till set (make sure steamer is covered with kitchen towel to prevent water from dripping into yam cake
• add garnishings before servings

Steamed Carrot Cake (Lo Bak Go)

600g shredded turnip (white carrot)

remove 5 spice

reduce water in 2nd part to 700ml

Steamed Pumpkin Cake

600g cubed pumpkin (1cm)

remove 5 spice

reduce water in 2nd part to 700ml

• only use pumpkin raw ie. cook the rest of the ingredients first and once cooked, add in the pumpkin, stir and proceed to steaming

Foodnote: I love this yam cake. Love the savoury taste and the fragrant oil added to the cake. This can also be steamed in a cake tin and fried the next day. I love it just like it is with lots of yummy garnishings. One of the chef in the school make homemade Lao Gan Mo to eat with the yam cake. It is very yummy nom nom nom

Steamed Sponge Cake

Ingredients
(makes 2 portions)
160g cake flour
40g instant custard
4g baking soda
8g baking powder
200g brown sugar
4 eggs
16g gel (ovalette)
100g melted butter

200g lotus or red bean paste
4 salted egg yolk
chopped parsley as garnishing

Directions

• sieve together cake flour, instant custard, baking soda and baking powder
• add brown sugar to sifted mixture and combine well
• add eggs and gel... whisk or use mixer to beat till batter turns pale
• fold in melted butter until well mixed
• place flatten ball of lotus paste or red bean paste (10g each) at the bottom of paper cup
• add batter about 3/4 full and topped with chopped salted egg yolks and parsley (optional)
• steam for approximately 12min until steamer produces a nice steam cake smell

Foodnote: I love steam cake. This steam cake is yummy but I might omit the lotus/red bean paste. We also didn't add salted egg yolk and parsley during our lesson hhhmmm. I think it will be a bit savory with those toppings? Perhaps I should try some and see how it is like when I practice to make this at home. I can't stop eating the steam cake... very sweet though