Sourdough

Bread Flour          240g
Wheat flour            60g
Water                     210g (72.7%)
Starter/Levain        60g (20%)
(Natural yeast starter)
Salt 6g
Sunflower seeds    40 g

Steps:
1. Mix flour and water and rest for min 1 hour at room temperature.
2. Mix in levein and rest for 15 mins.
3. Mix in nuts and salt and rest for 15 mins.
4. Stretch and fold and rest for 30 mins. Repeat this cycle for 6 rounds.
5. Perform coil fold on the 6th folding if the dough does not develop much gluten then rest for another 30mins.
6. Flour table top and place dough on it. Pre-share by folding dough from top to bottom and then left to right. After that, cover the dough and rest for 15 mins.
8. Shape dough by turning side to middle to form boule and place shaped dough with seam side up in floured proofing basket or oiled metal bowl.
9. Place in fridge for final proofing overnight.

Next Day
10. Preheat oven to 260C with a cast iron pot with lid on for about 30 minutes.
11. When oven is ready, remove cold proofed dough and place it on baking paper gently with seam below.
12. Dust or sieve flour above the dough and tap the side to evenly coat the surface.
12. Score the dusted dough top and place the scored dough with baking paper into the hot cast iron pot and cover it.
13. Bake at 250 degree with lid on for 20 mins and reduce temp to 230 degree and bake for another 20 mins without lid untillthe crust is golden brown.p

Tips:

Dent bounce back SLOWLY but NOT completely

Under Proof = Spring BACK completely (not enough time)
Ugly
Scoring will expand as soon as slash and open the gap.

Over Proof = Does not spring back at all
Dense and unappealing
Scoring will deflate the dough and not open cleanly

Score deep enough the cut through the skin of dough but not too deep to compromise the structure.

Score only immediately before putting into oven else will not open to desire.


Hydration = 68% enligh stiffness to tolerate cut

Proofing = underproof is better than ovenproof

Super Moist Pandan Chiffon Cake

Ingredients
·        Cake Flour              100g
·        Corn Flour              15

·        Salt                       1/4 to 1/2 teaspoon
·        Egg Yolks               6
·        Sugar                    30g
·        Kara coconut milk    225g
·        Sugar                    30g
·        Oil                        30g

·        Pandan juice 100ml (60 leaves + 3/4 cup water and let it settle for 1 hr)

·        Egg White              7
·        Sugar                    55g
·        Cream of Tartar       1/4 tsp or 1/2 tsp lemon juice


Steps:
1)      Pre heat the oven to 160 degree.

2)      Pour the coconut milk into a saucepan and add 30g sugar. Stirring slowly to dissolve the sugar and smoke start to form.

3)      Set aside; add oil follow by pandan juice then cool mixture.

4)      Whisk the egg yolk with the other 30g sugar till thick and pale. Slowly add the warm pandan coconut milk.

5)      Gently fold in the sieved flour and salt.

6)      Using a balloon whisk gently fold 1/3 of the beaten egg whites into the egg yolk mixture and blend well. Follow by two more steps with the balance 2/3.

7)      Place the finished mixture in an ungreased chiffon cake mold. Level and band the filled cake tin 5 times.

8)      Cover the cake tin with aluminum foil and bake in the oven (bottom rack) at 160 degree for 45 mins.

9)      Remove aluminum foil and continue to bake for another 10 to 20 mins depending on oven and size of cake tin.

10)   Remove from oven and immediately reverse it on rack to cool.

11)   Only remove cake from tin when it is completely cool.

Refresh Natural Starter (Levain)

Ingredients (ratio 1:1:1)

Ready natural starter 100g

Bread flour 100g

Water 100g

Steps:

1. Weigh natural starter, bread flour and water (1:1:1) and mix well gently but with firm folding.

 2. Mix untill all ingredients are well mixed and do not over mix.

3. Cover and place it at room temperature to let it proof and rise till double. As beginner can make a mark for starting volume as reference. 

4. When it doubles its volume in room temperature, the starter is considered as refreshed successfully and ready to use for bread making. Otherwise put them in the fridge till next refresh.

Note:
1. Personally I ever refreshed the starter 3 weeks gap but depend on how hardy is the starter that one owns.

2. Otherwise the recommendation is once a week or alternate week.

Vegetarian Yam Ngoh Hiang

Make 12 minis

Ingredients:
Yam steam 200g
Yam cubed fried 100g
Mock meat 100g (optional but recommended as overall filling is a bit mushy thus can add some substance to the filling)
Carrot 60g
Dried Mushroom small 8
Water chestnut with skin 200g (about 6 pcs or 130g without skin)
Soaked black fungus strips 35g
Coriander leaves 2 small bunches
Soya bean skin 1/2 packets

Seasoning:
Potato starch 4 tsp
Plain flour 3 tablespoon
Water 2 to 3 tablespoon
Salt pinch
Mushroom powder 1 to 2 tsp
Mushroom oyster sauce 1 to 2 tsp
Pepper 1/2 to 1 tsp

Steps:
1. Steam yam and mashed
2. Cut balanced yam into cubes. Rub with salt and fried till brown.
3. Diced mushroom, carrot into tiny bite size (3mm size)
4. Dice water chestnut into slightly 1cm cube size.
5. Cut black fungus into strips.
6. Chop coriander leaves.
7. Mix all ingredients in a big bowl with seasoning.
8. Adjust the seasoning as per preference on taste and wetness (not too wet as long as they can come together)
9. Wrap with beancurd skin.
10. Steam for 15 mins over big fire.

Tumeric Kerisik Dried Curry Mane Mushroom (non spicy)

Tumeric Kerisik Dried Curry Mane Mushroom

Marinade:

Coriander powder 1/2 tsp

Fennel powder 1/4 tsp

Cumin powder 1/4 tsp

Tumeric powder 1/2 tsp7

Sugar 1/2 TB

Salt pinch

Topping:

• Fresh shredded coconut 100g fry till brown color to make kerisik (use half to fry with rempeh and balance half as topping)

Rempeh (blend all spices):

• ½ inch fresh tumeric

• 1 inch ginger

• 1 inch galangal

• 2 stalks of lemon grass

• 5 pcs candle nuts

• 1 pc fresh chilies (this recipe is non spicy. Increase to 5 if you like yours to be spicy or even use chilli padi)

Seasoning:

• 2 to 3 cups of coconut milk

• 1 cup water

• Salt to taste

• Sugar (optional)

Other Ingredients:

• 300g mane mushrooms

Steps:

1. Fry fresh shredded coconut without oil till brown colour. Put aside or can keep in fridge for 1 week or freezer for a month.

2. Marinate mane mushrooms with the marinade.

3. Heat wok with 3 tbsp. of cooking oil. Add blended rempeh ingredients and and stir fry until fragrant.

4. Add marinated mane mushrooms. Continue to stir fry until all the minced ingredients mixed well with the mushrooms.

5. Add coconut milk and water then bring to boil.

6. Continue to cook until the sauce reduce to half. Stir occasionally to prevent burning.

7. Add salt and sugar (optional) to taste. Stir until all combine and continue to cook until the sauces reduce further and thicken.

8. Then add balance kerisik as topping before serving.

Vegan Green Peas Black Sesame Cookies

Ingredients:
Cake flour 480g
Plain Flour 1320g
Green Pea Powder 1590g
Black sesame powder 210g
Oil 1250g
Icing Sugar 900g
Salt 1.5 tsp
Vanilla (tsp) 2

Temp (degree) 175
Time (mins) 20

Steps:
1. Blend oil, salt and icing sugar.
2. Add sifted flour and green peas and mix to form soft pliable dough.
3. Add more oil if too dry and knead with hands to make sure the oil is evenly distributed.
4. Preheat oven to 175C.
5. Roll and cut dough.
6. Bake for about 20 minutes.
7.

Remove from oven and cool completely before storing in airtight containers.

Vegan Walnut Almond Cookies

Make 400 pcs

Ingredients:
HK Flour 2420g
Baking Powder 4 tsp
Baking Soda 4 tsp
Ammonia 4 tsp
Walnut Powder 825g
Almond Powder 825g

Oil 550g
Soften Butter 1320g

Sugar 990g
Salt 6 tsp
Vanilla 4 tsp

Custard Powder 11 TBSP
Water 22 TBSP

Temp (degree) 160 or 175
Time (mins) 10 to 15

Steps:
1. Cut soften butter into cubes.
2. Toast walnut and blend into powder form.
3. Cream butter and sugar.
4. Add custard powder with water and vanilla essence n mix well.
5. Add oil and mix well.
6. Fold in all dry ingredients and both almond and walnut powder.
7. Knead well to form dough.
8. Roll each ball into 10 to 12g. Slowly flatten each dough.
9. Bake for 15 to 20 mins and allow cookies to cool before transferring to rack to cool completely.

Lychee Almond Cookies

Ingredients:
Plain flour x 250g
Soften butter x 227g
Powdered sugar x 50g
Salt x 1/4 tsp
Dried lychee x 85g
Chopped Almond x 90g
1/4 tsp salt
Lychee essence 1/2 tsp

Steps:
1. Preheat oven to 160 degree.
2. Blend soften butter with icing sugar.
3. Mix lychee essence into butter mixture..
4. Fold in plain flour gently.
5. Fold in dried lychee and almond d bits.
6. Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Open Pineapple Tart

Make about 90 crusts (x5 =450)

Ingredients:
Plain flour 380g (2kg)
Icing sugar 60g (300g)
Cold butter 270g (1350g)
Egg yolk 1 or 20g (5 or 100g)
Vanilla Essence 1 teaspoon (5 tsp)

Steps:
1. Sieve flour and icing sugar.
2. Rub butter into flour and icing sugar.
3. Add vanilla essence into egg yolk.
4. Fold in the egg yolk mixture into butter and flour mixture and knead gently into dough.
5. Cut pastry with mould.
6.Preheat oven to 180 degree (fan mode).
7. Bake crusts for 10 to 12 mins and let them cool on rack
8. Glaze each baked crust with egg yolk and then top with pineapple ball (10g to 12g).
9. Bake for another 10mins to 12mins till crust is golden brown.
10. Store baked tarts after they are cooled.

Eggless Closed Pineapple Tart

Make (60pcs)

Crust @12g Filling @9g

Ingredients:
Plain flour 360g to 440g
Icing sugar 60g
Cold unsalted butter 300g
Vanilla essence 1 teaspoon
Yellow food colouring 1/4 teaspoon


Steps:
1. Rub cold butter into plain flour and icing sugar to form soft dough.

2. Add more flour untill dough is not sticky to hand.

3. Mix colouring with vanilla essence.

4. Pour and mix vanilla essence into dough.

5. Roll dough (@12g) and pineapple jam (@9) into balls.

6. Wrap each dough with pineapple jam ball and then seal it.

7. Mould each balls.

8. Bake pineapple tart for 15 mins at 160 to 170 degree (fan mode) or untill brown.

9. Cool before storing.