tag:blogger.com,1999:blog-35387367374325508142024-03-13T17:48:42.920+11:00You can do it... at home!A blog sharing my first-hand experience at cooking & baking. A self-taught home cook/baker who wants to show you that anyone can do it with the right tools, attitude and knowledge. You can do it... at home!Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-3538736737432550814.post-55524434002145773922011-08-11T00:07:00.001+10:002012-06-26T00:13:41.812+10:00The Little Diva (not me, it's Macaron) went to Bangkok!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxh2j8MqN-5gHx0ktOMdVkA_4XQ2_r63fVTBzbsaFD5bXviiDZLTSkJrMw5KXN6_MApFnnaEmtIStMff081kphD2ahUiPUH2oEakrei1TY9DH8dfZ257ER-1PK3QcEUzmofFgB_WjpvhL6/s1600/IMG_1323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxh2j8MqN-5gHx0ktOMdVkA_4XQ2_r63fVTBzbsaFD5bXviiDZLTSkJrMw5KXN6_MApFnnaEmtIStMff081kphD2ahUiPUH2oEakrei1TY9DH8dfZ257ER-1PK3QcEUzmofFgB_WjpvhL6/s640/IMG_1323.JPG" width="470"></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had an impromptu short trip to Bangkok last month. My sister had a promotional ticket through Royal Orchid Plus at a half price. I only bought ticket a month before the trip and stayed in Bangkok for few weeks (I also went to Macau and Hong Kong for five days during that time, which I’m hoping to write a post about it). <o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My family and friends in Bangkok regularly asked me to bring back me-made macarons. These little beauties are so tempting that they so want to try. Macaron fever is slowing catching on in Thailand. They are more likely to be found in luxury hotels’ and/or high-end bakeries/cafes.<span> </span>I had some macarons from Plaza Athenee Hotel while I was there. Umm, let me say they were far, far from good. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHZPsgLzbhHcbEgYCmua6uKohSW-kknoUOuz2YS3VNEP4ecQpe-RIGKGload6QkXguaYVl5u4IkKtfDvKxl1rVwjJRulH36NaDelFiQ4pxzixeBQ1DGpblMlYp-FIqNw9r5FfyBEnVhfE/s1600/IMG_2142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHZPsgLzbhHcbEgYCmua6uKohSW-kknoUOuz2YS3VNEP4ecQpe-RIGKGload6QkXguaYVl5u4IkKtfDvKxl1rVwjJRulH36NaDelFiQ4pxzixeBQ1DGpblMlYp-FIqNw9r5FfyBEnVhfE/s400/IMG_2142.JPG" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Macarons from The Plaza Athenee</span></td></tr>
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had few weeks to make macarons before the trip. I made one batch (with one or two flavours) every week and freeze them (minus my and S’ consumption). So, I ended up with six flavours to take back to Bangkok; chocolate peanut butter, cumquat, green tea, cherry, lemon and raspberry macarons.</span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Macarons freeze well. There are little, if any, degradations provided that they are defrosted properly. Some macaron flavours/fillings also freeze better than others (chocolate ganache and almond/nut butter in particular). <o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yes, in general, they freeze well. However, in this case, I was taking them across two continents, travelled over 7,000 kilometres to get from Melbourne to Bangkok. They went across two climate zones with temperature fluctuations in between; from –18c in the freezer to 11c ambient temperature in Melbourne and to 32C (with high humidity) in Bangkok. Those poor macarons had been through a lot before they were presented to my family and friends. Anyhow, they still tasted great (though some of them were a bit soft and too moist as a result of condensation). They received lots of praises from the eaters. It was also wonderful to share these heavenly morsels with others. <span> </span><o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Note to self: </b><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If I am to take macarons to travel long distance again, I would make ones with chocolate ganache or butter-based fillings. It would be less prone to condensation. <o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After the long trip, the little diva (mon macarons) needs a good rest in the freezer to firm up before consumption. The hot and humid weather in Bangkok did some damages to the little beauties. <o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All in all, it works quite well. Not that macarons enjoyed the long distance travel but they coped relatively well.</span></div><a href="http://youcandoitathome.blogspot.com/2011/08/little-diva-not-me-its-macaron-went-to.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com16Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-83492270301464089422011-08-04T22:52:00.000+10:002011-08-04T22:52:50.178+10:00Pear Danish - fruits for breakfast, check!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnPuT80-Ca6eUd9mNBA3V52CoNJiuiPe5fwqLTe6D4qWUHsq9P5OWBWPT6sgJG4lOa8lim8yN7z2BBq1TrebsHoyS2h99RaHNSH_TTPrI9TFY1hxoFXK3AUN-Q8cD-WYCQhE2WeMeUoLZ/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnPuT80-Ca6eUd9mNBA3V52CoNJiuiPe5fwqLTe6D4qWUHsq9P5OWBWPT6sgJG4lOa8lim8yN7z2BBq1TrebsHoyS2h99RaHNSH_TTPrI9TFY1hxoFXK3AUN-Q8cD-WYCQhE2WeMeUoLZ/s640/IMG_1256.JPG" t$="true" width="480px"></a></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><span style="color: #2a2a2a; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 10.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Pear has been in full season for few months and I have been having them in many different forms; fresh, poached and baked, in many different dishes; pancake, salad, cakes…and today, with Danish. I love cooking with seasonal produces. Not only that they taste better, they are also more economical and take less food miles to get to my plate. </span></span></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><span style="color: #2a2a2a; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 10.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">These danishes were made using the <a href="http://youcandoitathome.blogspot.com/2011/07/croissant-with-natuaral-starter-new-pb.html">croissant dough with natural starter</a>. It can also be made with any croissant/laminated dough of your choice. The pastry was filled with crème patiserrie (pastry crème) and top with poached pears. I roughly followed the recipe from <a href="http://www.amazon.com/Bourke-Street-Bakery-Paul-Allam/dp/1741964334/ref=sr_1_1?ie=UTF8&qid=1312461783&sr=8-1">Bourke Street Bakery cookbook</a>. I changed the recipe slightly by using my own <a href="http://youcandoitathome.blogspot.com/2011/05/ive-been-wanted-to-try-making-sourdough.html">poached pear recipe</a> and different croissant dough. </span></span><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K-SRlW3jck4UbeuhCpcM5xlWvQVDlnqVcHOSqB3gq63USQkj-xCrIG-5My2VLX2fFKyfH0amn86mnAMKX0gQDq5VoDmNVprZrARECnBI-CPfqptSqFytutmCnf2RT5uGhc5HCnbTirMf/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K-SRlW3jck4UbeuhCpcM5xlWvQVDlnqVcHOSqB3gq63USQkj-xCrIG-5My2VLX2fFKyfH0amn86mnAMKX0gQDq5VoDmNVprZrARECnBI-CPfqptSqFytutmCnf2RT5uGhc5HCnbTirMf/s640/IMG_1268.JPG" t$="true" width="480px"></a></div></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><span style="color: #2a2a2a; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 10.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">It was the first time I made Danish. At first, the shaping was a little challenge. They kept springing back and shrinking. I finally got the hang of it after few tries. </span></span></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #2a2a2a; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 10.0pt;">These Danishes were heavenly, seriously good. They were moist, buttery and flavoursome. Crème patisserie and poached pears added dimensions and flavours to the pastry. They were perfect for breakfast and/or afternoon tea.<span style="mso-spacerun: yes;"> </span>It didn’t make us feel so bad to have buttery pastry for breakfast, given that there were some small pieces of fruits on them </span><span style="color: #2a2a2a; font-family: Wingdings; mso-ascii-font-family: Georgia; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 10.0pt; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J<span style="font-family: Georgia, "Times New Roman", serif;">.</span></span></span><span style="color: #2a2a2a; mso-bidi-font-family: Tahoma; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Well, at least, we had fruits for breakfast. </span></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/08/pear-danish-fruits-for-breakfast-check.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com3Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-19661772481090949002011-07-27T12:08:00.001+10:002011-07-27T12:16:17.146+10:00Dan Leapard's Crusty Potato Bread<div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span id="goog_265037020"></span><span id="goog_265037021"></span></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzAWTkJZpY-8FKje0_MgcFYmEGlkTV9MnFX-d-HEtM5m5RGFy4Ge9oYt3Npt0yp6th8mhSkt9fMmXXMJjNjTVcI5QqMJ2NcJV5Wf_828KzrKsdwrdXGiA5bGcKCZ4S3ogZOMXD3Uw8rgk/s1600/IMG_1207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzAWTkJZpY-8FKje0_MgcFYmEGlkTV9MnFX-d-HEtM5m5RGFy4Ge9oYt3Npt0yp6th8mhSkt9fMmXXMJjNjTVcI5QqMJ2NcJV5Wf_828KzrKsdwrdXGiA5bGcKCZ4S3ogZOMXD3Uw8rgk/s640/IMG_1207.JPG" width="480"></a></div><span style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
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<span style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The recipe came from Dan Lepard’s The Handmade Loaf that I bought few months ago. I haven’t got around to bake anything from the book until now. Too many baked goods I want to try, so little time. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><br>
</div><div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=1845333896&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>I made potato bread several times with mash potato and baked potato but never made one with grated potato which was used in this recipe. I was curious to find out. I was tempted to tweak the recipe a little by including rosemary, olive oil, nigella seeds and/or garlic as but I remembered the word of wisdom, “not to tweak the recipe when you make it the first time”. So, I struck with the recipe, well sort of. I replaced some of the bread flour (15%) with rye (5%) and whole wheat flour (10%). I also increased the hydration a little. <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><br>
</div><div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span style="color: #2a2a2a;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The dough was rather wet as grated potato continued to release its water into the dough which was somewhat a challenge to work with. I had to do stretch and fold in the bowl several times to achieve proper gluten development. In hindsight, I should have struck with Lepard’s original hydration (50%) or may increase the hydration to 55% instead of 60% in this recipe. Umm, I just couldn’t help myself to tweak the recipe. <br style="mso-special-character: line-break;"> <br style="mso-special-character: line-break;"> <o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 14.25pt; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #2a2a2a;">The bread was nice and moist. Grated potato was cooked and disappeared into the dough and gave the moisture to the crumbs. Honey (about 5% in term of Baker’s Percentage) gave slight hint of sweetness. The crust was browner than usual due to honey (I believe). The brown caramelised crust also added flavour to the bread.</span></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/07/dan-leapards-crusty-potato-bread.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com8Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-45390256751460934842011-07-14T23:50:00.002+10:002011-10-13T20:36:34.152+11:00Croissant with Natuaral Starter - the new PB<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLguaYumN5kD88ku61Z4AQpgS1_cWWAhbdNPP2sgFdikearbN9wSLvq9HLcSb3YEIhxAY8PGkkUrrEpzih_E0GLWiUyjFyrgiQEhAy7e9pShzBwzezT85T-qm-FoJTS19ucv9VIBeGqB7/s1600/IMG_1258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLguaYumN5kD88ku61Z4AQpgS1_cWWAhbdNPP2sgFdikearbN9wSLvq9HLcSb3YEIhxAY8PGkkUrrEpzih_E0GLWiUyjFyrgiQEhAy7e9pShzBwzezT85T-qm-FoJTS19ucv9VIBeGqB7/s640/IMG_1258.JPG" width="480px"></a></div><br>
<div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia;">Another winning recipe from Suas’s <a href="http://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X?ie=UTF8&tag=youcandoitath-20&link_code=btl&camp=213689&creative=392969" target="_blank">Advance Bread and Pastry</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=youcandoitath-20&l=btl&camp=213689&creative=392969&o=1&a=141801169X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1"> cookbook, Croissant made with Natural Starter (sourdough starter). So far, I have made croissants using four different formulas;<a href="http://youcandoitathome.blogspot.com/2011/03/third-time-lucky-croissants-and-pain-au.html"> one with preferment</a>, <a href="http://youcandoitathome.blogspot.com/2011/06/croissants-made-with-poolish-best-so.html">one with poolish</a>, <a href="http://youcandoitathome.blogspot.com/2011/05/whole-wheat-croissant-not-as-indulgent.html">whole wheat croissant</a> and the latest into the repertoire, croissant made with natural starter. </span></span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><span style="color: #333333;"><strong><span style="font-weight: normal;"><span style="font-family: Georgia;">I considered this batch my new PB (personal best) as it gave the most wonderful and flavoursome croissants, and the best looking ones too</span></span></strong><strong><span style="font-family: Wingdings; font-weight: normal;">J</span></strong><strong><span style="font-weight: normal;"><span style="font-family: Georgia;">. Contrary to what you might be thinking, that sourdough starter will produce sour taste croissants. This is not the case at all. The amount of starter was small enough not to give the acidic taste, but in the meantime, it was enough to enhance the flavour. If you have sourdough starter, I encourage you to give this recipe a go. Though there is a little extra step to prepare the starter dough (using natural starter), it is very well worth it. </span></span></strong></span></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2bpv6CSNHM_ICCS6rcWqqaxE0Z4yOU80cTNnYBHBFQqmPUuckJeqgnzsw1YV5QjQZa0ei1T-x87gPgcmE3DkfNk6MotTJ2IK60oBct4PjmMvYKu2oT3yAvxVkx9_fqhK2G3Ci4mdDlDO/s1600/IMG_1263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2bpv6CSNHM_ICCS6rcWqqaxE0Z4yOU80cTNnYBHBFQqmPUuckJeqgnzsw1YV5QjQZa0ei1T-x87gPgcmE3DkfNk6MotTJ2IK60oBct4PjmMvYKu2oT3yAvxVkx9_fqhK2G3Ci4mdDlDO/s640/IMG_1263.JPG" width="480px"></a></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
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</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia;">Because Suas’ book gears towards professional, adjusting the recipe to a domestic batch size involved some math works. The recipe also didn’t include roll-in butter (for lamination). Converting the recipe to the homemade batch size resulted in tiny amount of egg used in preferment and half-egg in the final dough mixing. I omitted the egg in preferment altogether and used half of one egg in the final dough and the other half for egg wash. </span></span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia;">The dough was a breeze to work with in the rolling and laminating departments. I'd like to believe that having sourdough starter and preferment contributed to the pallable and strong dough. Making croissants might sound daunting and involved but it is achievable and the results are truly rewarding. Fresh homemade croissants will beat any great commercial croissants. It made the perfect weekend for us and I'm sure it will make yours.</span></span></span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmVYKZJ7ih-AxF21gS6qnhXxz-Oefq2VddJPgSg4gp-zarKMqMjLVps8rfymt8sdOmMb2xzwQ_BNXo1AXDz7VJIpA30A70Pu4GY5-Ye_jdU6Z93p_x1TFUN5Z07mHvJLqvsevBpa7VQJi/s1600/IMG_1265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmVYKZJ7ih-AxF21gS6qnhXxz-Oefq2VddJPgSg4gp-zarKMqMjLVps8rfymt8sdOmMb2xzwQ_BNXo1AXDz7VJIpA30A70Pu4GY5-Ye_jdU6Z93p_x1TFUN5Z07mHvJLqvsevBpa7VQJi/s640/IMG_1265.JPG" width="480px"></a></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia;"><strong></strong></span></span></span></strong><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/07/croissant-with-natuaral-starter-new-pb.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com14Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-51329414206488718812011-07-12T23:43:00.000+10:002011-07-12T23:43:25.641+10:00Wheaty Sourdough with cracked wheat, wheat berries and wheat germ<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_TGmgrgCG9rAFXb0BTaO6rCEWO3a0sze8G_BbhW1QiRdo1Y4-2STP2dVAzHMYsBs-Ffnu9dm8yikkSzPG1iatCHEXIIRS_WJoXEW6K9e5y-R0kpL2v-w2sonCjZCx76viO7k1yn8UNvT/s1600/IMG_1117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_TGmgrgCG9rAFXb0BTaO6rCEWO3a0sze8G_BbhW1QiRdo1Y4-2STP2dVAzHMYsBs-Ffnu9dm8yikkSzPG1iatCHEXIIRS_WJoXEW6K9e5y-R0kpL2v-w2sonCjZCx76viO7k1yn8UNvT/s640/IMG_1117.JPG" width="480px"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;">I picked up a bag of bulgur and wheat berries from the grocer few weeks ago and plan to make multigrain bread from it. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;">Seeing wheat berries somehow made me feel connected to the food source. It was also interesting to see that most grain seeds looks almost identical, to name a few, wheat, rice, barley, etc. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWvwFNp0E48O9jcOly3y7iyngRDOPGzG4y9D6g5HtXH4bHugEYCATsmX52_jvpQALpSB88Zu6WAwDWXgu8AuSySPfSiWahE6FjuIt0IbejQWV34j2gKLMA9BiWkJ5HsG4gyO9A9vCTsg5/s1600/IMG_1149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWvwFNp0E48O9jcOly3y7iyngRDOPGzG4y9D6g5HtXH4bHugEYCATsmX52_jvpQALpSB88Zu6WAwDWXgu8AuSySPfSiWahE6FjuIt0IbejQWV34j2gKLMA9BiWkJ5HsG4gyO9A9vCTsg5/s400/IMG_1149.JPG" width="400px"></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;">I wanted to make bread with many forms of wheat in it. Wheat products I got in my pantry were wheat berries, wheat germs, bulgur, whole wheat flour, wheat brans (that I didn’t use in this bread). Most of them were included in this recipe. Yes, you’ve got that right, another baking week with toasted wheat germ! </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRMB2nsG2m20MrkA-iFQuKNB4h-nQaXmrXl1xrGrGDXahW9KFYMvyA1x2oGUqDxnnv5DXG3xGJZMku_IdVNaMUYwHdnpPuGtMSGIJKeJb9LxMDWG2U5SgllMUBpopoBbyiew0RBquxw-O/s1600/IMG_1093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRMB2nsG2m20MrkA-iFQuKNB4h-nQaXmrXl1xrGrGDXahW9KFYMvyA1x2oGUqDxnnv5DXG3xGJZMku_IdVNaMUYwHdnpPuGtMSGIJKeJb9LxMDWG2U5SgllMUBpopoBbyiew0RBquxw-O/s400/IMG_1093.JPG" width="400px"></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
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</div><a href="http://youcandoitathome.blogspot.com/2011/07/wheaty-sourdough-with-cracked-wheat.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com0Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-9027190887084596122011-07-07T22:33:00.001+10:002011-07-07T22:42:23.518+10:00Focaccia with Rosemary and Tarragon herb oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJDIGqc_QuATPWa_5PoaWixYgG2_tlImuFZSa22rYAUlwywusRjZxpNwM8C2_NVhqp1cV6L9iHuG_VH5kbZkxAJ7DPJ1sMNkbrQoKQeFJdFJ9Ttwfe5qGXItiOVKbxfHCsEm3vg4mQlJD/s1600/IMG_1168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJDIGqc_QuATPWa_5PoaWixYgG2_tlImuFZSa22rYAUlwywusRjZxpNwM8C2_NVhqp1cV6L9iHuG_VH5kbZkxAJ7DPJ1sMNkbrQoKQeFJdFJ9Ttwfe5qGXItiOVKbxfHCsEm3vg4mQlJD/s640/IMG_1168.JPG" width="480"></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There seem to be many similarities between pizza, focaccia and ciabatta. Apart from one obvious similarity which is ‘they’re all Italian bread, they have the same dough consistency with the same hydration (water to flour ratio). They are all rustic and somewhat lean bread (with or without olive oil in them). Some of the cookbook also used the same recipe to produce these three breads and shape them differently.</span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I bake pizza often but hardly make focaccia. This was only the second time I made them. I used Peter Reinhart’s recipe from <a href="http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222?ie=UTF8&tag=youcandoitath-20&link_code=btl&camp=213689&creative=392969" target="_blank">American Pie</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=youcandoitath-20&l=btl&camp=213689&creative=392969&o=1&a=1580084222" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1">. The dough is prepared a day before and baked the next day. The recipe and process is somewhat similar to his pizza recipe in <a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688?ie=UTF8&tag=youcandoitath-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bread Baker’s Apprentice</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=youcandoitath-20&l=btl&camp=213689&creative=392969&o=1&a=1580082688" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1">. It called for cold water and overnight retardation straight after the mixing. The dough was relatively easy to mix by hand (I did this in a bowl with wet hands). The dough came together and the gluten was developed quickly, which I believe resulted from high level of water in the dough. Kneading dough with olive oil by hand was enjoyable. My hands and the dough were so soft and supple as a result. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZTNkLBzXNbBv6ckfPHMCa-xx6TdbcKES9bK9wUzbq5vhf77rS1-9tQo_97Ga52a9PaU2fVkvllXKWYOrAbzbEMIgYQZcSA12nMoIdfPZFW16pofuUqxiaKUh4Uy0rvq8mrO-jD4EHP2m/s1600/IMG_1161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZTNkLBzXNbBv6ckfPHMCa-xx6TdbcKES9bK9wUzbq5vhf77rS1-9tQo_97Ga52a9PaU2fVkvllXKWYOrAbzbEMIgYQZcSA12nMoIdfPZFW16pofuUqxiaKUh4Uy0rvq8mrO-jD4EHP2m/s640/IMG_1161.JPG" width="466"></a></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">From time to time, I had trouble shaping pizzas to the desired shape, size and thinness. The trouble also extended to transferring the pizza from bench to the baking stone. Making focaccia eliminates these issues as the dough is shaped and baked in trays or pans. Focaccia and pizza are similar in more ways than one. You can use the same dough to make focaccia or pizza. Toppings also work interchangeably between the two. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmktclhsI8vWLhIFu59tmgu9WOOOEds7aMPbIP-1fwxgiTUnVeIP1oRH7nRIEHQ2Q2xZ4_dPFfbHXRSDjerGAztcPhSrIyeZgbj95iXy8ji9gsIdmnwg2iReSKEW3Dj3Y_GZtV-lEc0iRy/s1600/IMG_1154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmktclhsI8vWLhIFu59tmgu9WOOOEds7aMPbIP-1fwxgiTUnVeIP1oRH7nRIEHQ2Q2xZ4_dPFfbHXRSDjerGAztcPhSrIyeZgbj95iXy8ji9gsIdmnwg2iReSKEW3Dj3Y_GZtV-lEc0iRy/s400/IMG_1154.JPG" width="400"></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></o:p><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also adjusted the recipe a little by including 200 g of sourdough starter and reduce the amount of yeast by half (from 1.5 % to 0.75% in term of Baker’s Percentage). I made pure sourdough pizza before. Though it tasted great, it wasn’t as light as I wanted. In my opinion, the sourdough starter didn’t have enough power to rise against the topping. I decided to include both starter and yeast in this recipe for both flavour and rising ability.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></div><a href="http://youcandoitathome.blogspot.com/2011/07/focaccia-with-rosemary-and-tarragon.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com6Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-55598981262713973882011-07-06T00:03:00.002+10:002011-07-06T00:10:56.898+10:00Ciabatta with toasted wheat germ and olive oil – wheat germ obsession continues<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rxqemP0KxJjjWiqzZKzm7_uD7MGfgbmm_w_DJ68o_8NpBSFes8uA9ohbwrfH9QP3-aJZIRkxQqblyodV3mjZ-Qb7zu8dR7P04vAU3NxJQadHTaEW5AkO6cYWNcvePuU9skY41to3TdXn/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rxqemP0KxJjjWiqzZKzm7_uD7MGfgbmm_w_DJ68o_8NpBSFes8uA9ohbwrfH9QP3-aJZIRkxQqblyodV3mjZ-Qb7zu8dR7P04vAU3NxJQadHTaEW5AkO6cYWNcvePuU9skY41to3TdXn/s640/IMG_0979.JPG" width="480"></a></div><span style="font-family: Georgia;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br>
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<span style="font-family: Georgia;"><span style="font-family: Georgia, 'Times New Roman', serif;">I have an obsession with wheat germ. I love its aroma and taste, especially when it is toasted and used for bread. I’m so obsessed that whenever I saw the recipe with wheat germs, I would jump to it. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="font-family: Georgia, 'Times New Roman', serif;">Flipping through <a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572?ie=UTF8&tag=youcandoitath-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bread cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=youcandoitath-20&l=btl&camp=213689&creative=392969&o=1&a=0471168572" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1"> by Jeffrey Hamelman, I came across Ciabatta with wheat germ and olive oil. The recipe is in the pre-ferment dough section that deserves more attention than I gave to it (I generally bake more with sourdough starter, and less with yeast). The flavour profile sounded promising, wheat germ and olive oil with high hydration dough (high water percentage to flour). </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="font-family: Georgia, 'Times New Roman', serif;">This was the second time I made Ciabatta. The first time, I used recipe from Peter Reinhart’s Bread Baker’s Apprentice cookbook. Reinhart’s shaping method was rather different from others. He shaped the dough by folding it into three-fold, like a letter fold. From my understanding, one of the characteristics of Ciabatta is random large-holes, which requires gentle shaping to retain the air pockets. This would mean minimum shaping, if any. I did some more searches on the shaping and reconfirmed (from Susan@Wild Yeast’s video and Jeffrey Hamelman instruction) that ciabatta need no shaping at all. Instead, ciabatta dough is gently patted into big rectangular dough piece and cut into a long wide strip. The big strip is then placed onto heavy floured baker’s linen to proof. The purpose is to not deflate the dough and retain the air pocket produced during fermentation. </span></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/07/ciabatta-with-toasted-wheat-germ-and.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com6Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-21565237841616185312011-07-03T23:03:00.004+10:002012-06-26T00:16:52.151+10:00Rosewater Buttercream Macaron - Dare I compare to Laduree?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2POJWgXhGU6z113wFtcoPd6-bk8lJyzXQTIov8da0pk23hkXcwrMKNEfS9ZncHY1dK1qt0hOt9KRK53x0kxYM17E6vi5umVjyG7YR_pY4bDAJuQe1FebwGd-4cGE5kY7pMnDVQPwr2tYT/s1600/IMG_0671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2POJWgXhGU6z113wFtcoPd6-bk8lJyzXQTIov8da0pk23hkXcwrMKNEfS9ZncHY1dK1qt0hOt9KRK53x0kxYM17E6vi5umVjyG7YR_pY4bDAJuQe1FebwGd-4cGE5kY7pMnDVQPwr2tYT/s640/IMG_0671.JPG" width="480px"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><span lang="EN-AU" style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">Yes, I have a love affair with rosewater. I love it with dessert especially for meringue kind of dessert. It is also best with macarons. Rosewater flavour is one of S’ favourite. Delicate floral flavour goes well with delicate texture of macarons. </span></span><br>
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<span lang="EN-AU" style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">I made rosewater macaron before with rosewater flavoured white chocolate ganache which was aromatic and lovely. I had Rose Macaron from Laduree when I was in Tokyo last year and loved the flavor. Its filling was light and subtle, which, I think was made from egg white buttercream. I had never made buttercream using egg white before, the so called Italian buttercream, so I can only guess. The flavor of Laduree's was good and that was it. The shells were too dry, too chewy and there wasn't enough filling in there. </span></span><br>
<a href="http://youcandoitathome.blogspot.com/2011/07/rosewater-buttercream-macaron-dare-i.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com15Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-87987606000031312232011-06-30T22:50:00.001+10:002011-06-30T23:01:37.352+10:00Croissant Bread Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rDuPqGtNMTNkOeap8zopVtxGg-9w8VZbbdDCmqr9AGn-WMYMM9qPXlS0vrPUuaUNqZOH3kVbnr6lueHLTZ2pmRRLifOnIJ1cJAZBpZ9nT4zgxc6kXAWQQrAyKgaIWtGjaKLrXguCkvMA/s1600/IMG_0697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rDuPqGtNMTNkOeap8zopVtxGg-9w8VZbbdDCmqr9AGn-WMYMM9qPXlS0vrPUuaUNqZOH3kVbnr6lueHLTZ2pmRRLifOnIJ1cJAZBpZ9nT4zgxc6kXAWQQrAyKgaIWtGjaKLrXguCkvMA/s640/IMG_0697.JPG" width="480"></a></div><br>
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<span style="font-family: "Georgia", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">I never had bread and butter pudding before (until now). The idea never really appealed to me. Bread soaked in milky custard. It sounded soggy and rather unpleasant. How wrong was I? Though it wasn’t love at first bite, it was rather nice! It’s rich, moist and perfect for winter.</span></span><br>
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Georgia", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Bread and butter pudding is a great way to use up stale bread. Breads are soaked in custard and baked until they are set. It can be served with fruits, chocolate sauce, etc. It is a popular Australian dessert, especially for kids.<span style="mso-spacerun: yes;"> </span>S said that it was something he loved and reminded him of his childhood (his mom made this often when he was a kid). I think it makes a great snack for kids. It got bread, milk and eggs (and of course, sugar). Doesn’t it resemble a breakfast recipe? Sure is, I made this in the morning and had them for breakfast dessert (after let the bread soak up the custard overnight).</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVLABDm1i_oo6NGz3q_8puqPnANJqWwRah4m14jzZWvQ9x9WU8j9U5HlGdasny7zM7dGWvRT8KuLUwleRL1OBlWTJKZVsjf-h9Ze6nJputPMwnAb0mv71fGs8WwQ3QiJXrbib7-FEwmYs/s1600/IMG_0983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVLABDm1i_oo6NGz3q_8puqPnANJqWwRah4m14jzZWvQ9x9WU8j9U5HlGdasny7zM7dGWvRT8KuLUwleRL1OBlWTJKZVsjf-h9Ze6nJputPMwnAb0mv71fGs8WwQ3QiJXrbib7-FEwmYs/s640/IMG_0983.JPG" width="480"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">This one was baked in square tin andserved with sesame ice cream</span></td></tr>
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<span style="font-family: "Georgia", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">I used recipe from <a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508?ie=UTF8&tag=youcandoitath-20&link_code=btl&camp=213689&creative=392969" target="_blank">Tartine cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=youcandoitath-20&l=btl&camp=213689&creative=392969&o=1&a=0811851508" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1">. Instead of white bread, I made this with stale <a href="http://youcandoitathome.blogspot.com/2011/06/croissants-made-with-poolish-best-so.html">me-made croissants</a>. Isn’t it great to turn stale croissant to something absolutely delicious. S loved it so much and he was like, “now, we don’t have to give away croissants anymore ‘coz we can turn them into this”. Umm, don’t think so, I still like to share the buttery croissants with others. Though, we are both active persons, I don’t think we can keep up with eating 12 – 15 croissants every weekend. I say, let’s continue with the spirit of sharing croissants as usual. </span></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/croissant-bread-pudding.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com2Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-25112115449625284262011-06-28T22:25:00.000+10:002011-06-28T22:25:49.729+10:00Mixed Flour Sourdough with Wheat Germ - made with 7 types of flour!<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span class="Apple-style-span" style="font-family: Georgia;"><br>
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfDvLFazYg250vbdFpLkUZgJ8p7wt5lxwham-1c9NcuLb02ypFR1B_gxe4YBYj7qszL7WinOMhKKgXCf4V4LzQgEjaZglPR-iv477RMFQSsbWNOrfVtM0eGIr0XVtYSFuwepGiGu9OX3i/s1600/IMG_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfDvLFazYg250vbdFpLkUZgJ8p7wt5lxwham-1c9NcuLb02ypFR1B_gxe4YBYj7qszL7WinOMhKKgXCf4V4LzQgEjaZglPR-iv477RMFQSsbWNOrfVtM0eGIr0XVtYSFuwepGiGu9OX3i/s640/IMG_0929.JPG" width="480"></a></div><br>
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<span style="font-family: Georgia;">Follow up on my previous post; multigrain pan bread made with 6 different types of flour, I wanted to find out the true flavour profile of mixed flour alone without the distraction of seeds and grains. This week’s bake was the result of that curiosity. The multigrain pan bread was really flavoursome, which I think was a result of tasty grains and seed mixtures. I also like to think that the flour mixture contributed to the bread’s exceptional taste as well. So, I set out to bake with just the same flour combination to find out. </span><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNCkuQtiL3lH1UJdZ51vwGbdiW2VMVKU-IjJ4pOAYLFKzs_i6SoEZRbNF75r48QWbAy1hUDk_Z2ZqS7UeGWywRCpA1MaoSv5MWNlDwCkyRbShqRdj7zgbvs3XhGbZA_co185hTZQH-9Tk/s1600/IMG_0913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNCkuQtiL3lH1UJdZ51vwGbdiW2VMVKU-IjJ4pOAYLFKzs_i6SoEZRbNF75r48QWbAy1hUDk_Z2ZqS7UeGWywRCpA1MaoSv5MWNlDwCkyRbShqRdj7zgbvs3XhGbZA_co185hTZQH-9Tk/s640/IMG_0913.JPG" width="480"></a></div><span class="Apple-style-span" style="font-family: Georgia;"><br>
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;">I also upped the flour mixture to seven, by adding corn meal into the mix, which was all the kinds of flour in my pantry. Actually, there was one type of flour that got missed out, Italian Tipo 00 flour! Never mind, next time. Seven different flour types in the recipe were bread flour (64%), whole wheat flour (15%), rye flour (5%), durum flour (5%), corn meal (polenta flour) (5%), rice flour (3%) and soy flour (3%). I also included toasted wheat germs (can’t help myself with my favourite) at 2.5% in the recipe.</span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/mixed-flour-sourdough-with-wheat-germ.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com10Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-87093033959458581902011-06-26T22:57:00.000+10:002011-06-26T22:57:21.744+10:00Sour Lemon Cake - Dangerously Delicious<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtHpD0yupQWWi5ZJgxBJNEPxTBlSeJvJyve3AODLTWkARMRyfWRSMZC05LmScnvlOOzES4vnU9hKjjciuP76LZUfMFdbkLoLbd02PGLOgv9bYCUyW9Zbz6bqxCdwd7RZbyTsv198TM0On/s1600/IMG_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtHpD0yupQWWi5ZJgxBJNEPxTBlSeJvJyve3AODLTWkARMRyfWRSMZC05LmScnvlOOzES4vnU9hKjjciuP76LZUfMFdbkLoLbd02PGLOgv9bYCUyW9Zbz6bqxCdwd7RZbyTsv198TM0On/s640/IMG_0824.JPG" width="480px"></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">It’s time to revisit our all-time favourite cake; sour lemon cake. </span></span><span lang="EN-AU" style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">This cake is so dangerously delicious. So much so that I rarely make it as we would finish the cake in no time, way too quickly. Now, I only make this cake once a year (my disgruntled partner is not liking th idea).</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">It is a simple cake made with loads of lemon and its zest, and sour cream (and very quick to make). The cake is moist, rich, tart and zesty. The recipe came from Donna Hay magazine when they did feature on Bundt cakes few years ago. The feature was so beautiful and mouth watering that I rushed out to buy Bundt tins (yes, more than one tin, I’m really hopeless like that).</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-AU" style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">Bundt tin is decorative tin with tube in the middle. The tin works well with denser cake as the tube helps baking the cake evenly. I love cake baked in Bundt tin as it is pretty with little effort. It is also easy to portion the cake for serving following the ridges on the pattern. </span></span> </div><a href="http://youcandoitathome.blogspot.com/2011/06/sour-lemon-cake-dangerously-delicious.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com5Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-28071524863305204032011-06-23T21:30:00.001+10:002011-06-24T21:56:22.497+10:00Croissants made with poolish - the best so far, taste-wise<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tsArI5ptPSakiPJtZUABIjr4_dAQCM_Gj_gYT19affmuKgH4enAJTWemH6buhhs_LSlnv_JkFkXh8-TYhYmJIZcK_f0ANNgFh5zT8dhSX7Io240wB5zbmILMGWgUbDLcGtqgQTsqj2Pw/s1600/IMG_0775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tsArI5ptPSakiPJtZUABIjr4_dAQCM_Gj_gYT19affmuKgH4enAJTWemH6buhhs_LSlnv_JkFkXh8-TYhYmJIZcK_f0ANNgFh5zT8dhSX7Io240wB5zbmILMGWgUbDLcGtqgQTsqj2Pw/s640/IMG_0775.JPG" width="480"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Having freshly baked croissants from your own oven for breakfast is something special, very special. It makes perfect treat for weekend (that’s when I usually make croissants/laminated pastries). Umm… warm croissant with wonderful buttery aroma, what a fantastic way to spend the weekend. Not only it tastes like heavenly, it smells like one too.Like anything else homemade, you-made croissant will taste better or at least equally nice as store-bought. </span></span></strong><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/croissants-made-with-poolish-best-so.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com4tag:blogger.com,1999:blog-3538736737432550814.post-79687946523142616972011-06-22T00:03:00.003+10:002011-06-24T21:58:45.148+10:00Multigrain Pan Bread -the new favorite bread<div class="MsoBodyText"><br>
<div class="separator" style="clear: both; font-family: Georgia, serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5YUpYjBRUijG4m0A9nb6kbO_9q7-g7WVWOKHgc9Nd1i7QTM-_skXQObcPuTv7EyN36QkI_clEhUUtxbZZEfM2BKz1GIVbQKMQLF9hmpUgpoSw_1pBBaEW_n1Aw1d3fRdw5YzDmFsxXzk/s1600/IMG_0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5YUpYjBRUijG4m0A9nb6kbO_9q7-g7WVWOKHgc9Nd1i7QTM-_skXQObcPuTv7EyN36QkI_clEhUUtxbZZEfM2BKz1GIVbQKMQLF9hmpUgpoSw_1pBBaEW_n1Aw1d3fRdw5YzDmFsxXzk/s640/IMG_0860.JPG" width="480px"></a></div><div class="MsoBodyText" style="font-family: Georgia, serif;"><strong><span style="font-family: Georgia, serif; font-weight: normal;"><br>
</span></strong></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After <a href="http://youcandoitathome.blogspot.com/2011/06/vermont-sourdough-with-increased-whole.html">last week’s super crusty bread</a>, we decided to give our jaw a break with pan bread this week. Don’t get me wrong. I love crusty artisan bread but from time to time, you can’t help craving softer pan bread. </span><span class="Apple-style-span" style="font-family: Georgia, serif;"></span></span></strong></div><div class="MsoBodyText" style="font-family: Georgia, serif;"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=141801169X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’ve got Michel Suas’s Advance Bread and Pastry cookbook for a while now but haven’t made many things from it. So far, I have only made wholewheat croissant. I think I’m addicted to buying cookbooks. I bought too many books and don’t have enough time to read or use them. And still, I keep on buying more. </span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flipping through Suas’s book, I came across Multigrain Pan Bread. Instantly, I was attracted to it for two reasons, multigrain and pan bread. I love multigrain bread for its flavour and texture (and also the health benefits). The recipe has interesting technique and flour mixture. It used both pre-ferment (with yeast) and stiff-sourdough starter in the recipe. Both are at the same hydration as the final dough, which was very practical and easier to work with. </span></span></strong><br>
</div></div><a href="http://youcandoitathome.blogspot.com/2011/06/multigrain-pan-bread-new-favorite.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com8Melbourne VIC, Australia-37.8131869 144.96297960000004-38.213623899999995 144.27785560000004 -37.4127499 145.64810360000004tag:blogger.com,1999:blog-3538736737432550814.post-54240839934443886302011-06-19T22:00:00.001+10:002011-06-24T21:59:19.254+10:00Toasted Coconut Pandan Macarons - tastes, smells and feels like home<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtQI0E-fU1RybG2XNpG2CqTPL4DluF_UJlw9t0ZnA_2k2jID6eCPGZiHM1bynQprdixeXGsHmr_LzhSIwesl6QYS7RaHn3CRmXhv8eLgUGPLPVrUBVG936ZOUWJPLwVoYm0piIYk6Izyn/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtQI0E-fU1RybG2XNpG2CqTPL4DluF_UJlw9t0ZnA_2k2jID6eCPGZiHM1bynQprdixeXGsHmr_LzhSIwesl6QYS7RaHn3CRmXhv8eLgUGPLPVrUBVG936ZOUWJPLwVoYm0piIYk6Izyn/s640/IMG_0511.JPG" width="480"></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pandan is a prominent feature in Asian dessert, especially for Southeast Asia region where I came from. Its use is similar to vanilla to western cooking, to flavour dessert and cakes. It is also used with meat and rice dishes (the popular chicken wrapped in pandan leaves, and rice cooked with pandan as examples). <o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pandan leaves (Bai-toey inThai) is an upright green plant with fan-shaped sprays of long, narrow, bladelike leaves (source: wikipedia.com). It has fragrant, sweet and mellow aroma and usually available frozen at Asian grocery stores (or fresh if you live in Southeast Asia). <o:p></o:p></span></div><div class="MsoNormal"><br>
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pandan and coconut are classic food pairing in Asian dessert (like vanilla and milk/cream in western cuisine). It is used in cake, pudding, jelly, and many more. I wanted to try making Asian inspired macaron. Umm, sort of east meets west. Pandan and coconut was the first flavour that came to my mind. <o:p></o:p></span></div><br>
<a href="http://youcandoitathome.blogspot.com/2011/06/toasted-coconut-pandan-macarons-tastes.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com6tag:blogger.com,1999:blog-3538736737432550814.post-88608655581692081082011-06-16T21:12:00.001+10:002011-06-24T21:59:54.783+10:00Chocolate Croissant - what's not to love!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9jdBvhohJPSN6LFmVFQTM0Y6xeqsxwj925Jup8kZZo24_VyZgxgX8E_BJNJCTnNBPCuUzYr30sZ0i9haut8wHe9n-VfQBKC1ZTUP2IZOiDXutgzAwMWSWYxNc1rumZ7iWBuiERIBEzmh/s1600/IMG_0589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9jdBvhohJPSN6LFmVFQTM0Y6xeqsxwj925Jup8kZZo24_VyZgxgX8E_BJNJCTnNBPCuUzYr30sZ0i9haut8wHe9n-VfQBKC1ZTUP2IZOiDXutgzAwMWSWYxNc1rumZ7iWBuiERIBEzmh/s640/IMG_0589.JPG" width="480"></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My croissant project is coming along nicely. I have been practicing on croissant/laminated dough for the past couple of months. The results are getting more consistent and predictable.</span><br>
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</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Though there were hits and misses, I am happy that I could produce patisserie-like croissant. They might not have looked perfect but they tasted wonderful and as good as the patisserie-bought ones (at least, I’d like to think so).</span></div><br>
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Before I embarked on the croissant-making journey, I always thought that it was too hard to tackle. It was one of the things that should be left with professional, not home cook. This was simply wrong. Croissant/laminated dough can be made successfully…at home! It is probably not the easiest thing but it is possible. With practices, baking tips, good recipe, and the will, you can definitely make it.</span></div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/chocolate-croissant-whats-not-to-love.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com5tag:blogger.com,1999:blog-3538736737432550814.post-33283201247429877802011-06-14T23:15:00.001+10:002011-06-24T22:00:32.637+10:00Vermont Sourdough with Increased Whole Grain<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wsAzaV_WJKYXhMu6UgWo_FEcyCkh5J6yFAMymHOHkFRG1pkXlwZPTXvzTavAUrrxc-8MXDYooASzxQwOHps8vAt4veMsPx7KXIb8QAlAv9oogh_PlLoyd5yUnRsm0BZ0zyiQ39s5eHZI/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wsAzaV_WJKYXhMu6UgWo_FEcyCkh5J6yFAMymHOHkFRG1pkXlwZPTXvzTavAUrrxc-8MXDYooASzxQwOHps8vAt4veMsPx7KXIb8QAlAv9oogh_PlLoyd5yUnRsm0BZ0zyiQ39s5eHZI/s640/IMG_0768.JPG" width="480"></a></div><br>
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<div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=0471168572&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Vermont sourdough is one of my favourite bread. It is a flavourful plain sourdough made with wheat and rye flour. It is one of the most loved bread by many, especially among the artisan bread making community. I heard about the bread and its rave reviews before I bought Bread cookbook by Jeffrey Hamelman. As soon as I got the book, it was the first recipe I jumped to make.<o:p></o:p></span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made both Vermont Sourdough and Vermont Sourdough with Whole Wheat several times in the past year but this was the first time I attempted this recipe (Vermont Sourdough with Increased Whole Grain). <o:p></o:p></span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There were serious typos in the formula for home-bake. Mixing the dough by following the ingredient list, I ended up with a pancake batter. I have heard about the big errata sheet for the book, but this was the first time I came across the recipe error myself. Thank God that at least there was no typo in Baker’s Percentage and liquid levain built. At least, I prepared starter built correctly and I corrected the ingredient errors by using the Baker’s Percentage. <o:p></o:p></span></span></strong></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></strong><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/vermont-sourdough-with-increased-whole.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com5Melbourne, Australia-14.689881127814639 160.224609-42.073181127814635 121.919209 12.69341887218536 -161.46999100000005tag:blogger.com,1999:blog-3538736737432550814.post-79672332674909173492011-06-13T00:00:00.002+10:002011-06-24T22:01:13.168+10:00Rosewater Meringue<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD30Q91WKdk2lGrhT-1l121g6HhwTcg7ohHmHIH1Hsiv15d-XtaTBOd-GG1R7kBIZEZdGVU4FLfnz66T5RH88y6qy4u1tZKF40_uWUBMCP4ow32-C-3JkTwsyrZD6xT-dwPpY0jrjqEJ-K/s1600/IMG_9885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD30Q91WKdk2lGrhT-1l121g6HhwTcg7ohHmHIH1Hsiv15d-XtaTBOd-GG1R7kBIZEZdGVU4FLfnz66T5RH88y6qy4u1tZKF40_uWUBMCP4ow32-C-3JkTwsyrZD6xT-dwPpY0jrjqEJ-K/s640/IMG_9885.JPG" width="480"></a></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><br>
</span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">I started to think I had some sort of love affair with meringue. I love its sweetness and delicate crisp texture that melts in the mouth. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><br>
</span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">Apart from my biggest love affair with Macaron (the almond meringue cookie), I also love Pavlova; Australian (or New Zealander?, the argument is an ongoing one on who actually can claim the title) famous Summer dessert. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"><br>
</span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;">I have made macarons way too many times and Pavlova quite a number of times but strangely enough, I have never made meringue. I mean pure meringue, little kisses kind of meringue just on its own. I was thinking about it and looking for the recipe few times but never feel motivated enough to make it. I think some recipes also make it too complicated as well and it was kind of put me off. For example, one of the recipes I came across suggested baking the meringue at really low temperature (around 100C – 120C) for hours and leaving them to dry for hours after that for the perfect crisp smooth texture. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Georgia, serif;"></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/rosewater-meringue.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com6tag:blogger.com,1999:blog-3538736737432550814.post-76047893752967065562011-06-09T21:37:00.002+10:002011-06-24T22:01:52.038+10:00Soft White Sandwich Bread with soy flour<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCCrkeZjSqdd5_mZD-8fk99KRKSKRwZwQBHQJ8g_HCvwyd9YO3XC07VeDQOZML031bH5eu2hfwKY6FY_JvbGW6hGc8-kADX0ygIkYOM08Bmi_KS9J2K9cMTRC1XIIb7BY1W5SRNkPt08p/s1600/IMG_0729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCCrkeZjSqdd5_mZD-8fk99KRKSKRwZwQBHQJ8g_HCvwyd9YO3XC07VeDQOZML031bH5eu2hfwKY6FY_JvbGW6hGc8-kADX0ygIkYOM08Bmi_KS9J2K9cMTRC1XIIb7BY1W5SRNkPt08p/s640/IMG_0729.JPG" t8="true" width="480"></a></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-family: Georgia, serif; font-weight: normal;"><span style="color: #333333;">I know, I know, of all the breads, why white bread, right? It doesn’t sound appealing, rather bland, nothing exciting! However, white bread is simply a staple and probably something most consumed. But it is something I don’t think much about. It is only usual that one like to try different and fancy recipes, I suppose.</span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-family: Georgia, serif; font-weight: normal;"><span style="color: #333333;">Somehow I ended up here baking basic white bread with two main motivations. One was that I wanted to experiment with soy flour in bread and it would be better to do it with simple basic recipe. The other was that I wanted to experiment making super soft sandwich bread by implementing intensive kneading as per <a href="http://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread">txfarmer’s blog</a> on The Fresh Loaf. </span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-family: Georgia, serif; font-weight: normal;"><span style="color: #333333;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=1580082688&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>I based the recipe roughly on white bread recipe from Peter Rienhart’s Bread Baker’s Apprentices cookbook. I tweaked the recipe a little by including sourdough starter, reducing amount of yeast slightly and replace 5% of bread flour with soy flour. </span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/soft-white-sandwich-bread-with-soy.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com5tag:blogger.com,1999:blog-3538736737432550814.post-60480399804849669692011-06-07T20:58:00.003+10:002011-06-24T22:02:23.716+10:00Krantz (yeast) Cake with peanut praline and chocolate filling<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br>
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<div style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJw_dj4-jCdTrgGGLalt6POvBLusXW2kbnwtp-6qZDb7t8PlVRuTkZOZ59oajIBH01ETxELepbhr89GTO5EktNq21YMicmmqyhI4U8DLHJ71afxLfxejBu9UJJXEO5q8uldTkJb462GXJU/s1600/IMG_0681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJw_dj4-jCdTrgGGLalt6POvBLusXW2kbnwtp-6qZDb7t8PlVRuTkZOZ59oajIBH01ETxELepbhr89GTO5EktNq21YMicmmqyhI4U8DLHJ71afxLfxejBu9UJJXEO5q8uldTkJb462GXJU/s640/IMG_0681.JPG" t8="true" width="480px"></a></div><br>
<span style="font-family: Georgia;"><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">I found this recipe in Dan Lepard’s Exceptional Cake cookbook. Given that it was book about cake, I didn’t expect to see baked goods with yeast in there, especially not for the dish called Krantz Cake. </span></span></div><div style="margin: 0cm 0cm 0pt;"><br>
</div><div style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="font-family: Georgia, 'Times New Roman', serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=184400452X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><span class="Apple-style-span" style="color: #666666;">Apparently (quoting Dan Lepard) yeast cake is a feature of German baking. I was curious to find out how yeast leavened cake would be different from baking powder or soda.</span></span></span></div><div style="margin: 0cm 0cm 0pt;"><span class="Apple-style-span" style="color: #666666;"><br>
</span></div><div style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia;"><span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">I expected the cake to have texture of soft bread, like brioche, something soft but still feel like bread. It actually turned out to be quite cakey soft, which I think resulted from the mixture of butter, egg yolks, cream cheese and sour cream in the dough (lots of fat and sugar going in there, which, come to think about it, was typical for cake). However, it wasn’t as crumbly and fluffy as the usual cake. It still got some chewy texture in it, which was rather nice. </span></span></div><div style="margin: 0cm 0cm 0pt;"><span class="Apple-style-span" style="color: #666666;"></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/krantz-yeast-cake-with-peanut-praline.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com5tag:blogger.com,1999:blog-3538736737432550814.post-5997539176225807402011-06-05T18:20:00.001+10:002011-06-24T22:02:55.819+10:00Lemon Cheesecake Macarons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h3vE5tavRv3f6tQNhhCf91qkdzITEiLhy340B2pplb_wsuHTiy99X8SZWMJ4ZGHPz4f8iuObEdIacKDflLVAgtPAnywgDmyvbuiOckex9VBCsqeY5J_W9rrMGNIfuOFPDDdPNBq8acbl/s1600/IMG_0464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h3vE5tavRv3f6tQNhhCf91qkdzITEiLhy340B2pplb_wsuHTiy99X8SZWMJ4ZGHPz4f8iuObEdIacKDflLVAgtPAnywgDmyvbuiOckex9VBCsqeY5J_W9rrMGNIfuOFPDDdPNBq8acbl/s640/IMG_0464.JPG" width="480"></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Winter is the time where we have more lemons than opportunities to use them. Our house is full with lemons collected from S’mom. She grew the juiciest lemon ever. We don’t know what kind of lemon it is. It has thin skin and full of juice, which makes them perfect for making lemon curd and baking. <o:p></o:p></span><br>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’m not complaining for having lots of lemons. You can never have too many, really. They are versatile in baking and cooking and we are fond of them. They are good with roasted chicken, pasta, custard flavouring, tarts, drinks and the list can go on and on. And if all else fails, we can always turn them into lemonade. <o:p></o:p></span><br>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=0811868710&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Among our many favourite lemon dishes, lemon curd is on the very top. I love them as is, as tart filling, and of course, with macarons. It was one of the first macaron flavours I made and love. Not only its tartness and zing complement the sweet delicate macaron shell well, it is also a perfect way to use the leftover egg yolks. <o:p></o:p></span><br>
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<a href="http://youcandoitathome.blogspot.com/2011/06/lemon-cheesecake-macarons.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com8tag:blogger.com,1999:blog-3538736737432550814.post-61503106225922433522011-06-02T23:23:00.003+10:002012-02-16T23:33:51.062+11:00Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it<div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVmab59WTb3W960K7TD-3yLuI2ibUvwiLBav6f2TLefs1d2FWmpfmAp6LrUmzrFIhMfO4C6uMR0hIiS9oFz07GkrGDzxEA9NuvNWDmp9G6uhPjkK42Z4GaeHIRURa9Cm6YVsklbc3qBkx/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVmab59WTb3W960K7TD-3yLuI2ibUvwiLBav6f2TLefs1d2FWmpfmAp6LrUmzrFIhMfO4C6uMR0hIiS9oFz07GkrGDzxEA9NuvNWDmp9G6uhPjkK42Z4GaeHIRURa9Cm6YVsklbc3qBkx/s640/IMG_0572.JPG" width="480"></a></div><strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br>
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<strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Generally, I don’t make fruit breads often. Not that I don’t like them. I just have the tendency to bake more seeds and grains breads. I have two big bags of golden raisins and dried cranberry (about 1.5 kg each) from CostCo sitting and taking room in the pantry that I so wanted to use them up. Hence, there have been and will be more fruit bread baking in the coming months. </span></span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWPK3lumSJye-HABr_rKBNtq_e1y_EaeOfze_RRxOkN5YiTUSpAd9E2yUmMgaI8DBkYenS0evrwqnaZyArxWsRFMvgYWHVofBrNO1ug7EOIMK7MtL-_Ye5Ys3D8BL036xouYXV_oU9_BO/s1600/IMG_0576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWPK3lumSJye-HABr_rKBNtq_e1y_EaeOfze_RRxOkN5YiTUSpAd9E2yUmMgaI8DBkYenS0evrwqnaZyArxWsRFMvgYWHVofBrNO1ug7EOIMK7MtL-_Ye5Ys3D8BL036xouYXV_oU9_BO/s640/IMG_0576.JPG" width="480"></a></div><br>
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</div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><strong><span style="font-weight: normal;"><span style="color: #333333;"><span style="font-family: Georgia, 'Times New Roman', serif;">Come to think of it, I think I should stop shopping at CostCo. We’re a family of only two moderate eaters. It would take us efforts to finish those big packs of food. Apart from two big bags of dried fruits, I also have 1.5 kg of baking chocolate chips, 250g of vanilla paste, 1 kg of cultured butter, these will take us weeks, if not months to finish them. By the way, I’m thinking about those 1-kg bags of dried blueberries. I’m wondering what it would be like in bread. Sighhhhhh…don’t’ think I will get over the CostCo addiction anytime soon. </span></span></span></strong></div><div class="MsoBodyText" style="margin: 0cm 0cm 0pt;"><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/06/bourke-street-bakerys-spiced-fruit.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com17tag:blogger.com,1999:blog-3538736737432550814.post-51540115793628165692011-05-30T23:36:00.001+10:002011-06-24T22:04:21.862+10:00Whole Wheat Croissant - not as indulgent, is it?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbYwHEv6PvjZroKBCDXdYXZzKBdde_iG95w_F0FzTWn-n_U3dOahel5YpWy7QBFWD195CgiUBN3XOGvzBY1ZF1UwKCTorfjFgozOefVw3LPFC0SKzrF7wcNEwgsEbJAO6UzCvS_Lk6Qks/s1600/IMG_0592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbYwHEv6PvjZroKBCDXdYXZzKBdde_iG95w_F0FzTWn-n_U3dOahel5YpWy7QBFWD195CgiUBN3XOGvzBY1ZF1UwKCTorfjFgozOefVw3LPFC0SKzrF7wcNEwgsEbJAO6UzCvS_Lk6Qks/s640/IMG_0592.JPG" width="480"></a></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></span></strong></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At last, I bought Advance Bread and Pastry book by Michel Suas after seeing many good reviews about it from online baking community. This is a very comprehensive book on bread and pastry gearing towards professional bakers, which is also highly beneficial for serious home bakers.</span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=141801169X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Flipping through the book made me feel like reading a university textbook. In fact, it is a textbook for bread and pastry students. The book is gigantic (over 4 kg in weight) and covers aspects of bread and pastry extremely well. It is like combining all the books that I have in one. <o:p></o:p></span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The first chapter I had a look was Viennoiserie (sweet enriched bread and pastry). I was excited to see many varieties of croissant recipes. There are ones made with poolish, with preferment, with sourdough starter, and whole wheat croissants made with straight dough and preferment. <o:p></o:p></span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have been practicing making croissants/laminated doughs for the past weeks and was intrigued by whole wheat croissants idea. Wouldn’t it be nice to include wholegrain into buttery croissant? At least, I won’t feel too guilty having them.</span></span></strong></div><div class="MsoBodyText"><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/05/whole-wheat-croissant-not-as-indulgent.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com6tag:blogger.com,1999:blog-3538736737432550814.post-1237230390703051062011-05-29T01:08:00.001+10:002011-06-24T22:04:54.021+10:00Lemon Madeleines - a yummy snack in a flash!<div class="separator" style="clear: both; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDPkX9-DZEDnEZuUKxspY7J0armM6nPazzFkU-c7d_0oak0vW6OpXYOwn5YLshNQy8nwD3tkSz5AnIC-I4gtlqoPrgqX0vqOv6OKEv2vr4c1PWHsr79j4nAGvWYWGqZUaG0WLpDx_mHU-/s1600/IMG_4503c.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDPkX9-DZEDnEZuUKxspY7J0armM6nPazzFkU-c7d_0oak0vW6OpXYOwn5YLshNQy8nwD3tkSz5AnIC-I4gtlqoPrgqX0vqOv6OKEv2vr4c1PWHsr79j4nAGvWYWGqZUaG0WLpDx_mHU-/s640/IMG_4503c.JPG" width="490"></a></div><div class="MsoNormal" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, serif;"><br>
</span></div><div class="MsoNormal" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, serif;">Madeleine is mini sponge cake baked in shell-shaped pan. It is one of the classic French cakes. It is very easy and quick to make yet so nice and attractive, almost effortless to make.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, serif;"></span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/05/lemon-madeleines-yummy-snack-in-flash.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com2tag:blogger.com,1999:blog-3538736737432550814.post-29465156408208632442011-05-26T21:18:00.001+10:002011-06-24T22:05:39.594+10:00Tartine's Morning Buns - best eaten in the morning, every morning<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehaQjU1gIUcznqT1g62M5fi8R4S2PLmOJ1M0lQd1x05xt1rPqrmb8PMxtsfC6mSQE5aKZZ2sXYFI6fuBymtBNf8kjs14nkJ4OCFwVLWcknDvaN5GwISFgQh6gAB8mJcdETtbAIbxpK9Yj/s1600/IMG_0441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehaQjU1gIUcznqT1g62M5fi8R4S2PLmOJ1M0lQd1x05xt1rPqrmb8PMxtsfC6mSQE5aKZZ2sXYFI6fuBymtBNf8kjs14nkJ4OCFwVLWcknDvaN5GwISFgQh6gAB8mJcdETtbAIbxpK9Yj/s640/IMG_0441.JPG" t8="true" width="480"></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br>
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Georgia;">I came across the famous Tartine Morning Buns when I was searching for croissant images of Tartine Bakery (as I was on my mission to perfect the croissant making, I figured I should look up to the best</span><span style="font-family: Wingdings;">J</span><span style="font-family: Georgia;">).</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Georgia;"></span><br>
<blockquote><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Georgia;"><span style="font-family: Georgia;">Note: </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Georgia;"><span style="font-family: Georgia;">Tartine Bakery is a famous bakery in San Francisco located in the Mission District. I don’t live in San Francisco, neither USA.Tartine is famous among artisan bread-making community for its holey grail Country Loaves. That’s why I came to know Tartine and bought two of their cookbooks. </span></span></div></blockquote></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Georgia;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=youcandoitath-20&o=1&p=8&l=bpl&asins=0811851508&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=B3C2C3&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>The buns received rave reviews on the blogosphere and I was curious to find out myself how good they are. I just bought Tartine cookbook (the pastry version) recently and look forwards to Morning Bun recipe. However, the recipe wasn’t included in the book. I managed to locate the recipe online on 7x7 website. </span><span style="font-family: Georgia;">The bun is an indulgence version of cinnamon rolls and made with laminated (croissant) dough. That’s perfect, another recipe I can try to keep practicing on croissants. The rolls are filled with the mixture of brown sugar, cinnamon and orange zest. Doesn’t that sound like a recipe for success, buttery flaky pastry filled with orange cinnamon sugar? Indeed, it was the success. It tasted soooo good, pure heaven. </span><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/05/tartines-morning-buns-best-eaten-in.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com2tag:blogger.com,1999:blog-3538736737432550814.post-61618732746414823732011-05-24T20:54:00.002+10:002011-06-24T22:06:11.089+10:00Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHY_7hM2p62nNQqJrfCVnEi74A1JrmDwHwDieL2LgEMn_A3bJPIMV1qZ9D9EAZWP6OsdLb5HTSmjpRJbsoALRZNtmhNb0wc_rdRLg3yClvFaeJGvbYhbXVPjtfZeGefZ_cvWIlt-Guea0Z/s1600/IMG_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHY_7hM2p62nNQqJrfCVnEi74A1JrmDwHwDieL2LgEMn_A3bJPIMV1qZ9D9EAZWP6OsdLb5HTSmjpRJbsoALRZNtmhNb0wc_rdRLg3yClvFaeJGvbYhbXVPjtfZeGefZ_cvWIlt-Guea0Z/s640/IMG_0523.JPG" width="480px"></a></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></span></strong></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br>
</span></span></strong></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I discovered toasted wheat germs in bread through a wonderful <a href="http://www.thefreshloaf.com/node/21644/miche-hit">post</a> by David Snyder (Dmsnyder)’on The Fresh Loaf. After having the first toasted wheat germ sourdough, I was hooked and have been trying different recipes with it since. </span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made another <a href="http://youcandoitathome.blogspot.com/2011/04/wheat-germ-sourdough-flavourful-plain.html">wheat germ sourdough</a> weeks ago and loved it. This time, I wanted to increase the amount of water (hydration) and included rye flour in the dough. </span></span></strong></div><div class="MsoBodyText"><br>
</div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Instead of calling them wheat germ sourdough, I’d like to call it Pain au Levain with wheat germs (pain au levain is literally sourdough bread, only with fancier name). Taking the idea from Susan at Wild Yeast Blog, I shaped the dough into 3 Bs, three basic shapes; boule (round), batard (oval) and baguette.</span></span></strong></div><div class="MsoBodyText"><strong><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></strong><br>
</div><a href="http://youcandoitathome.blogspot.com/2011/05/pain-au-levain-with-wheat-germ-shaped.html#more">Read more »</a>Suehttp://www.blogger.com/profile/00083824349969749431noreply@blogger.com2