tag:blogger.com,1999:blog-82203606284078747532024-03-14T07:47:27.582+08:00Cook With No BooksA record of my kitchen adventures with its hits and misses. Every experimental outcome here was tried and tested by papa bear and baby bear.The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.comBlogger583125tag:blogger.com,1999:blog-8220360628407874753.post-70987531282376482232024-02-27T19:00:00.000+08:002024-02-27T19:00:06.350+08:00Light Rye Bread (Single Rise)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2NQvH3bEK-4zPBMYfASiLCXsHiUihvny_a3Ktjmd6oG1XModPdmLh2HzprO1S9fVhLKYttDToaGSRMU6hHcORlX098JEbxgnyjQSdsUIykrZMm3xT0KNY8bqLz3BPXv4QWkE2lQUxEtgIWmHON0-ZyFb84w2hkcEd1NM_dmYfHHXoROSwj0uHQTjefs/s1600/WhatsApp%20Image%202024-02-27%20at%2018.33.28.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2NQvH3bEK-4zPBMYfASiLCXsHiUihvny_a3Ktjmd6oG1XModPdmLh2HzprO1S9fVhLKYttDToaGSRMU6hHcORlX098JEbxgnyjQSdsUIykrZMm3xT0KNY8bqLz3BPXv4QWkE2lQUxEtgIWmHON0-ZyFb84w2hkcEd1NM_dmYfHHXoROSwj0uHQTjefs/w640-h480/WhatsApp%20Image%202024-02-27%20at%2018.33.28.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEUK84s8Mjplyot6nA9FNx8mCALiwGoCFN5Olc8MvvsnGjlf6OIdD0XyBE8eiO4o9u5OW9nSP2Wy_5d-kNK54eweEio5IiQaM8A9ZjQEU9lQVQyECNFOPX0fO_TWuOOCbLplWp7CwTGnz-5G5m6WvUZGOlkAOFMjMcUkYdaIl2PCTKQ7QLdiqLjCuNas/s1600/WhatsApp%20Image%202024-02-27%20at%2018.33.29.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEUK84s8Mjplyot6nA9FNx8mCALiwGoCFN5Olc8MvvsnGjlf6OIdD0XyBE8eiO4o9u5OW9nSP2Wy_5d-kNK54eweEio5IiQaM8A9ZjQEU9lQVQyECNFOPX0fO_TWuOOCbLplWp7CwTGnz-5G5m6WvUZGOlkAOFMjMcUkYdaIl2PCTKQ7QLdiqLjCuNas/w640-h480/WhatsApp%20Image%202024-02-27%20at%2018.33.29.jpeg" width="640" /></a></div><br /><p></p><p><span style="font-family: Arial, sans-serif; font-size: 12pt; white-space-collapse: preserve;">I know caraway is lacking in this recipe because there was none in the house. In any case, I don’t like chewy bits in my bread. This loaf does not offer the signature caraway taste of rye but if that is what you prefer, add 1 tsp of toasted and crushed caraway together with the flour.</span></p><span id="docs-internal-guid-9921a898-7fff-9912-9a72-1201fe445b9e"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Even with a single rise, the bread has a closed texture and is easy to slice to 1 cm thick.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Time : 3 hours (32C room temperature)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Credits: </span><a href="https://www.kingarthurbaking.com/recipes/double-light-rye-bread-recipe" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space-collapse: preserve;">https://www.kingarthurbaking.com/recipes/double-light-rye-bread-recipe</span></a><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"> with modifications.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Ingredients:</span></p><br /><ol style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">240g Bread flour</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">100g Rye flour</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">15g dry milk powder </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">1 tsp instant yeast</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">15g caster sugar </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">7g pink salt</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">20g butter</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">40g honey</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">200g warm water (38C)</span></p></li></ol><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Method:</span></p><ol style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">In a mixer, combine bread flour, rye flour, yeast,sugar,salt. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Add butter, honey, water.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Use a dough hook, knead until mixture is combined and forms gluten strands.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">The dough will be sticky and not completely pull away from the walls of the mixer. That is fine.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Prepare a medium pullman box. Grease and dust.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">On a lightly floured surface, remove the sticky dough and roll it on the floured worktop. ( I use 2 pastry spatulas to move the dough until the dough is smooth ) </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Transfer the dough to the pullman.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Let it rise for 90 minutes.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Preheat the oven 10 minutes before timeout.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Mist the bread with a water mister.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Stick the pullman into the preheated oven.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Bake at 180C for 40 minutes.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Cool the cooked bread for 10-15 minutes.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; text-wrap: wrap; vertical-align: baseline;">Remove the bread on a rack and continue cooling until it is no longer warm to the touch.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt;">Slice and freeze extras.</span></p></li></ol><div><span style="font-family: Arial, sans-serif; font-size: 12pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-2793895024614558512024-02-08T10:50:00.005+08:002024-02-08T10:53:37.757+08:0030 hours fermentation whole rye bread (No Knead)<p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Hi2mGoBUUoUGd5PtBzF189YMCuDPRlsXYiFTTMcwBb_snVMHqPTre7xDsIFdiwqjbRkKRRTxMKRSqkU5-rQgtyh0unR7egjXbQMlTpkGNtg1vJm2ZfBse36rXMqcVTVec-ooKUvWJlkRNBGGcHZk9_bNGmsjIPVFyDbepg8xXVVbFNWvGq0aTDz4-ew/s4000/20240208_103922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Hi2mGoBUUoUGd5PtBzF189YMCuDPRlsXYiFTTMcwBb_snVMHqPTre7xDsIFdiwqjbRkKRRTxMKRSqkU5-rQgtyh0unR7egjXbQMlTpkGNtg1vJm2ZfBse36rXMqcVTVec-ooKUvWJlkRNBGGcHZk9_bNGmsjIPVFyDbepg8xXVVbFNWvGq0aTDz4-ew/w360-h640/20240208_103922.jpg" width="360" /></a></span></div><span style="font-size: medium;"><br />I have put off baking for quite a while since I moved to a smaller place. It was a choice of view or space and I chose view. I had forgotten how I loved to bake.</span><p></p><p><span style="font-size: medium;">Recently I read Exodus 12 where the Hebrews were told to bake bread without yeast and the baker in me got all fired up. Following that was 2 failed attempts at growing my sourdough starter with artisan bread flour. </span></p><p><span style="font-size: medium;">But good old fashioned instant yeast saved me from a baking depression. The first no-knead bread was a successful loaf baked after it was fermented in the fridge for 24 hours. Friends loved the open sourdough texture.</span></p><p><span style="font-size: medium;">To take another notch up, I bought a medium sized black non-stick pullman. Artisanal shape was not good for hubby's sandwich thus my third pullman in the house. That's a lot for a 2-person household but I am not regretting it.</span></p><p><span style="font-size: medium;">Since hubby loves rye, I got down to making this. I got this 48 hour recipe from my go-to kingaurthurbaking site. But climate here is warmer so the bread was baked in my fancy black pullman at the 30th hour mark. It was either that or an invasion of a giant dough crawling out of the pan.</span></p><p><span style="font-size: medium;">The result was excellent. The bread is light, easy to slice (with another shiny bread knife from Phoon Huat for just SGD$3) with a thin crust with closed texture. Oh, the mist spray bottle costs just as much!</span></p><p><span style="font-size: medium;">So here goes! </span></p><p><span style="font-size: medium;">Credit <a href="https://www.kingarthurbaking.com/recipes/the-easiest-rye-bread-ever-recipe" target="_blank">here</a> with modifications</span></p><p><span style="font-size: medium;">Makes a medium loaf.</span></p><p><span style="font-size: medium;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-size: medium;">280g King Arthur Flour (Artisan)</span></li><li><span style="font-size: medium;">160g wholemeal rye (Phoon Huat)</span></li><li><span style="font-size: medium;">40g dry milk powder</span></li><li><span style="font-size: medium;">1.5 tsp pink salt</span></li><li><span style="font-size: medium;">1.5 tsp instant yeast</span></li><li><span style="font-size: medium;">2 Tbsp canola oil</span></li><li><span style="font-size: medium;">340g water (lukewarm. Mine was 37 C)</span></li></ul><p></p><p><span style="font-size: medium;"><b>Method:</b></span></p><p></p><ol style="text-align: left;"><li><span style="font-size: medium;">In a large bowl, mix all the dry ingredients.</span></li><li><span style="font-size: medium;">Add oil and water.</span></li><li><span style="font-size: medium;">Stir until no dry bits are left. Some effort is needed as dough thickens.</span></li><li><span style="font-size: medium;">Cover and leave it to ferment for 2 hours outside.</span></li><li><span style="font-size: medium;">Cover with oiled sheet. Send it to the fridge for 24 hours, covered.</span></li><li><span style="font-size: medium;">At the end of the 24 hours, bring out the dough to warm up. </span>It will start to rise again</li><li><span style="font-size: medium;">Grease and dust the pullman if using.</span></li><li><span style="font-size: medium;">Lightly dust a worktop. Work on the dough and fold like a letter. </span></li><li><span style="font-size: medium;">Transfer the dough to the prepared pullman to continue rising, fold edges facing down.</span></li><li><span style="font-size: medium;">While waiting for dough to rise, preheat the oven to 230C.</span></li><li><span style="font-size: medium;">When dough is 2 cm from the surface of the pan, mist and score the dough. I prefer to score then mist.</span></li><li><span style="font-size: medium;">Cover with the pullman cover if so wished. Remember to grease the inside of the cover. Alternatively, bake uncovered.</span></li><li><span style="font-size: medium;">Bake covered at 230C for 25 minutes. Remove the cover and bake for another 10 minutes.</span></li><li><span style="font-size: medium;">If the bread is baked uncovered, bake at 200C for 4 minute. </span></li><li><span style="font-size: medium;">Remvoe the bread and cool it on the rack.</span></li></ol><p></p><p><span style="font-size: medium;">When totally cool, slice. </span></p><p><span style="font-size: medium;">Remarks : the bread has potential to rise more so a standard pullman may be good for a more open texture.</span></p><p><span style="font-size: medium;"><br /></span></p><p><br /></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-75358633277465469942024-01-14T18:53:00.002+08:002024-01-14T18:53:39.113+08:00Quiche Lorraine<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fBRCL3L73yIbyPgPuSkO89-3cKWTKXR_L9bXXM_DIfTEOp67Ki9HuMqvPahnAlz56ThbatSKLxe-r7Ud9ZfGOt6N-noLA9vqZorjczaQlJS5H4KzH7NsZ2sHGimKxqtJF63ynAN-FRnxjHREHjvaTjdt4AEvZxxdiowVsPnvzoZpbYxZ0jIcQUkMK1w/s4000/20240114_175857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fBRCL3L73yIbyPgPuSkO89-3cKWTKXR_L9bXXM_DIfTEOp67Ki9HuMqvPahnAlz56ThbatSKLxe-r7Ud9ZfGOt6N-noLA9vqZorjczaQlJS5H4KzH7NsZ2sHGimKxqtJF63ynAN-FRnxjHREHjvaTjdt4AEvZxxdiowVsPnvzoZpbYxZ0jIcQUkMK1w/w640-h480/20240114_175857.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXvi0YOzDXG5XigjbmuplCRzkXPpfMs2mVql6uGrKm2OdnT1b-tIngAWpdBu2KwydW4vixR0OE114LFD0uhqhyIHHzQDmPX19fcKBV9rDcEZBw8t-IK3xU2DV7Bg6UeZ1YOLXj8LQiXjgCeoQtOWXInNiC4kBf9fpaKzrJLk_hxZ2kvn-rvU-tQo97g0/s4000/20240114_180050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXvi0YOzDXG5XigjbmuplCRzkXPpfMs2mVql6uGrKm2OdnT1b-tIngAWpdBu2KwydW4vixR0OE114LFD0uhqhyIHHzQDmPX19fcKBV9rDcEZBw8t-IK3xU2DV7Bg6UeZ1YOLXj8LQiXjgCeoQtOWXInNiC4kBf9fpaKzrJLk_hxZ2kvn-rvU-tQo97g0/w640-h480/20240114_180050.jpg" width="640" /></a></div><br /><span style="font-size: medium;"><br /></span><p></p><p><span style="font-size: medium;">One of Dr Seuss' books I read was 'A Cat in the Hat". In that story, the Cat went through a series of trouble to solve what was potentially a small problem.</span></p><p><span style="font-size: medium;">I was given a tub of Crisco and that spawned a series of bakes on a what was supposed to be a quiet Sunday. I was like, might as well bake some cookies with it ... and then maybe a quiche while I am at it as well. I should have a picture of the things to wash in my sink to proof my 'Cat in the Hat' situation.</span></p><p><span style="font-size: medium;">The result was a very rich quiche using some leftover Lancashire cheese. But quiches are a fail safe dish and I am sure any of your favorite cheese will please the crowd.</span></p><p><span style="font-size: medium;">Credits: <a href="https://www.bbcgoodfood.com/recipes/ultimate-quiche-lorraine" target="_blank">bbcgoodfood</a> with modifications</span></p><p><span style="font-size: medium;">Ingredients:</span></p><p><span style="font-size: medium;">Pastry :</span></p><p><span style="font-size: medium;">170g flour</span></p><p><span style="font-size: medium;">100g Crisco</span></p><p><span style="font-size: medium;">1 yoke</span></p><p><span style="font-size: medium;">3 tablespoons water</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">Filling:</span></p><p><span style="font-size: medium;">2 egg whites</span></p><p><span style="font-size: medium;">2 eggs</span></p><p><span style="font-size: medium;">150 ml of baking cream</span></p><p><span style="font-size: medium;">70g of Lancashire smoked cheese, chopped</span></p><p><span style="font-size: medium;">180g bacon bits, fried and drained dry</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">Logistics:</span></p><p><span style="font-size: medium;">23cm quiche pan with removable base</span></p><p><span style="font-size: medium;">Baking beads</span></p><p><span style="font-size: medium;">Wax paper</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">Method:</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNBdwJq_TQ-TclJVMJXdmHnY3IIiS4SwoN_-ungDTiWwdhwfGltDL-FBA1B2hxh8VNbFsA_f5tjGIQhtNJA809oXxznLxGpH7Jt3X4u1W290t-xEvEgzpbyzrDFlxQDeDhmhJ1K3U2LVkge3mfGVu-ei0kBh-2BIvyLHYxNhNByxMS7Lp1GwGOpvP7kg/s4000/20240114_152643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="2250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNBdwJq_TQ-TclJVMJXdmHnY3IIiS4SwoN_-ungDTiWwdhwfGltDL-FBA1B2hxh8VNbFsA_f5tjGIQhtNJA809oXxznLxGpH7Jt3X4u1W290t-xEvEgzpbyzrDFlxQDeDhmhJ1K3U2LVkge3mfGVu-ei0kBh-2BIvyLHYxNhNByxMS7Lp1GwGOpvP7kg/w360-h640/20240114_152643.jpg" width="360" /></a></div><p></p><p><span style="font-size: medium;">Combine flour, Crisco, yolk and water.</span></p><p><span style="font-size: medium;">Mix in the mixer or food processor until the dough comes together.</span></p><p><span style="font-size: medium;">Roll out the dough on floured surface. It should be enough to line the pie pan with some overhang.</span></p><p><span style="font-size: medium;">Line the pan with the rolled dough. Use a fork to prick holes. It prevents air pockets building up when baking.</span></p><p><span style="font-size: medium;">Trim off the overhang.</span></p><p><span style="font-size: medium;">Line with wax paper. Pour the beads on the paper. </span></p><p><span style="font-size: medium;">Chill for 15 minutes. This prevents shrinkage when baked.</span></p><p><span style="font-size: medium;">Bake the pie crust with beads in a preheated oven at 180C for 15 minutes.</span></p><p><span style="font-size: medium;">Remove the beads.</span></p><p><span style="font-size: medium;">Bake again for another 5 minutes. This helps dry up the base and less permeable to egg filling poured on it later.</span></p><p><span style="font-size: medium;">Set aside.</span></p><p><span style="font-size: medium;">To making the filling, lightly fry the bacon until cooked.</span></p><p><span style="font-size: medium;">Drain the bacon with a sieve and then on a kitchen towel.</span></p><p><span style="font-size: medium;">Reserve.</span></p><p><span style="font-size: medium;">Preheat the oven to 170 C.</span></p><p><span style="font-size: medium;">In a mixer, mix whites, eggs, cream.</span></p><p><span style="font-size: medium;">I added a small fist of cut overhang to mix (not to waste the crust. It works as a thickener while baking). </span></p><p><span style="font-size: medium;">Line the pie base with the prepared bacon, cheese.</span></p><p><span style="font-size: medium;">Pour half the egg mixture (whites,eggs,cream) until half full.</span></p><p><span style="font-size: medium;">Stick the pie pan into the preheated oven.</span></p><p><span style="font-size: medium;">Carefully pour the rest of the egg mixture. This way the egg mixture does not spill during the transfer to oven and cause the quiche to stick to the pan.</span></p><p><span style="font-size: medium;">Push the pie gently into oven cavity.</span></p><p><span style="font-size: medium;">Bake at 170 C for 25 minutes.</span></p><p><span style="font-size: medium;">Leave the pie to cool in the oven for handling.</span></p><p><span style="font-size: medium;">Remove pie case and serve.</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">Verdict : <br /></span></p><p><span style="font-size: medium;">The quiche is seriously rich and I only managed to eat 2 pieces out of 6. Goes well with some tart salad.</span></p><p><span style="font-size: medium;"><br /></span></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-9280993867023485782024-01-10T21:00:00.002+08:002024-01-10T23:42:37.600+08:00Hakka Yong Tofu<span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54CQVzklKZbqmTadbGc7cIQ716oZUJXechQ5PNZcJutnED-5WdJN8RBWJPMXX0-N5I-IuPFvxviroWgxnkWg719nlIImIBsA-lqnINUXe9iNWskwr-FdtGBBvOprYiOSJu8cdbgsZPvXOkVTQ_zYCnWCm4y33u_P-CUTZiLTvgIv_cR1Pxv9I5TTAKwg/s1600/WhatsApp%20Image%202024-01-10%20at%2018.15.56.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54CQVzklKZbqmTadbGc7cIQ716oZUJXechQ5PNZcJutnED-5WdJN8RBWJPMXX0-N5I-IuPFvxviroWgxnkWg719nlIImIBsA-lqnINUXe9iNWskwr-FdtGBBvOprYiOSJu8cdbgsZPvXOkVTQ_zYCnWCm4y33u_P-CUTZiLTvgIv_cR1Pxv9I5TTAKwg/w640-h480/WhatsApp%20Image%202024-01-10%20at%2018.15.56.jpeg" width="640" /></a></div><br />As far as I can remember, come Chinese New Year, my father would make this signature dish. It requires an entire day's effort since everything was made from scratch. When all the ingredients were ready, father would bring out his iron meat grinder, clamp in to the table edge and feed the fish meat and pork into the opening with one hand and crank the handle with the other. After some squishy sounds, finely ground wormlike meat would appear from the little holes and drop onto a basin to catch the prepared meat. It was quite disgusting to see the meat squeeze through the holes.</span><b></b><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Meanwhile mum would labour over the sink peeling and chopping the water chestnuts. Mum did not have great knife skills and the mountain of water chestnuts was a great deal of work on top of the spring cleaning for the season.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">I hated the entire process because father was fastidious about everything, including how the meat should be stuffed in the tofu, bitter gourds and tofu skins.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Oddly enough, making this became a Chinese New Year ritual once I have a home of my own. Now, I used a food processor to blitz the meat in place of the grinder (long gone to the rags and bone man). Fish paste and minced meat could be bought off the shelf and the tedious task of peeling the water chestnuts was normally left to Pat who has excellent knife skills and patience of a saint.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Then I discovered the piping bag. In place of a mini spatula, the piping bag makes piping of the meat-water chestnut mixture into the tiny cavities of tofu puffs and tofu child's play.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">My updated Hakka Yong tofu became my nieces' and daughter's childhood memories....</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">It is near Chinese New Year again, so it is yong tofu time!</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Fish paste is hard to find nowadays so I have to make it from scratch. I have tried making fish paste out of batang though ideally it should be wolf herring (sai toh fish, but there is none at the markets), so the yellow tail will suffice. That was also what my father used because it was easy on the wallet.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Any, this is the recipe for my Hakka YTF:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">2 yellowtail, filleted</span></div><div><span style="font-size: medium;">4 cups of minced pork</span></div><div><span style="font-size: medium;">4 cups of water chestnuts, smashed to course bits (I love the crunch)</span></div><div><span style="font-size: medium;">10 medium sheets of tofu skins, 10 tofu puffs, 2 medium sized tofu</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Equipment I used:</span></div><div><span style="font-size: medium;">Food processor</span></div><div><span style="font-size: medium;">Mixer</span></div><div><span style="font-size: medium;">Air fryer</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Method:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Preparing the stuffing:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBu5AnWjmeSjstr4a4dYPMdBQgqwIBj06N8xmsS01OpBllRHAvn3_fPdjwvse3MB7uEaAz-J5GcGKS1b5gTRFegFMhCcBfPv_l6qQyOGjZvxo_HOyeo5zYUWdQE3gckjNvfcPA5pWd0eZGiqMxqq1OX84fPxyPSoH62DLvu-CLe4qlCAKSnmwiXelrh7U/s3646/20240110_092901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3646" data-original-width="1897" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBu5AnWjmeSjstr4a4dYPMdBQgqwIBj06N8xmsS01OpBllRHAvn3_fPdjwvse3MB7uEaAz-J5GcGKS1b5gTRFegFMhCcBfPv_l6qQyOGjZvxo_HOyeo5zYUWdQE3gckjNvfcPA5pWd0eZGiqMxqq1OX84fPxyPSoH62DLvu-CLe4qlCAKSnmwiXelrh7U/w332-h640/20240110_092901.jpg" width="332" /></a></div><br />Peel the water chestnuts. Use a hammer and smash the peeled chestnuts to course pieces. Use a food processor if you wish. Reserve.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPskcqmHHCr9NLoGf-PuEoHjP0gGNQiSBMCElPEu8uGQKjiDUkRwsTzSV2JLCKJRMcC1xLfaNuHHrjUFkWkUi8oRmEPpf3FM-pnBaKWbFefG3j1TSNK7DU_g9bpZqyB1r2FzuRADARNTqWinahiYqEtRl6JZqbjxzA6QF5gT2todSoI-PZ8Ix5xgaR7GU/s3186/20240110_093831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="3186" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPskcqmHHCr9NLoGf-PuEoHjP0gGNQiSBMCElPEu8uGQKjiDUkRwsTzSV2JLCKJRMcC1xLfaNuHHrjUFkWkUi8oRmEPpf3FM-pnBaKWbFefG3j1TSNK7DU_g9bpZqyB1r2FzuRADARNTqWinahiYqEtRl6JZqbjxzA6QF5gT2todSoI-PZ8Ix5xgaR7GU/w640-h452/20240110_093831.jpg" width="640" /></a></div><br />Now for the fish; hold a short knife in a vertical position and scrap the meat off the fish skin. Discard skin and bones.</span></div><div><span style="font-size: medium;">Blitz the fish in a food processor until it is chopped and come together. Reserve.</span></div><div><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyxShvHKiL8hTDSvjGyqOH6_qWthQ2pqLL9RjmGC4grdDy3BX9RwcWUCQv69mJszl5QD2GcRTDNJDYG_9w2Vx3NXghk4NggZuz4Kly8G7GY8HOmgAa0dc_cDRPWvl_XwCu6ZVkhz5tfmpzG8eD4K7I_2h14H4QepLdRYXju-GlPp_Zl3jue4u0-vluoA/s4000/20240110_101610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyxShvHKiL8hTDSvjGyqOH6_qWthQ2pqLL9RjmGC4grdDy3BX9RwcWUCQv69mJszl5QD2GcRTDNJDYG_9w2Vx3NXghk4NggZuz4Kly8G7GY8HOmgAa0dc_cDRPWvl_XwCu6ZVkhz5tfmpzG8eD4K7I_2h14H4QepLdRYXju-GlPp_Zl3jue4u0-vluoA/w360-h640/20240110_101610.jpg" width="360" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Season with a generous amount of pepper and a few dash of sesame oil to the water chestnut-fish-pork mixture. </span></div><div><span style="font-size: medium;">In a big bowl, combine fish, pork and water chestnut well (I used the mixer). Reserve the stuffing.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Stuffing the meat:</span></div><div><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGI8jytCXXbx4Wv2KAcNMptxDUTCbxiQWQGJeQZjEWzmhW8t9DYNkgxYyCZRh8dBja_sx_QrK0enY5_XWVMwgbBsbBq5NHBKtqyneuPHtstdFMvTs7ATiwImVrDT6ktk4bi8NIsJMYdwVNPGW1aYGw4K6qh_LPRu79uVkDvVUfMQ61VnxzKJLpJ0LkFU/s4000/20240110_134912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGI8jytCXXbx4Wv2KAcNMptxDUTCbxiQWQGJeQZjEWzmhW8t9DYNkgxYyCZRh8dBja_sx_QrK0enY5_XWVMwgbBsbBq5NHBKtqyneuPHtstdFMvTs7ATiwImVrDT6ktk4bi8NIsJMYdwVNPGW1aYGw4K6qh_LPRu79uVkDvVUfMQ61VnxzKJLpJ0LkFU/w360-h640/20240110_134912.jpg" width="360" /></a></div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Transfer the meat to a piping bag.</span></div><div><span style="font-size: medium;">Make slits on the tofu puffs and pipe the stuffing into it.</span></div><div><span style="font-size: medium;">Use a spoon to dig out a hole on the tofu. Pipe the stuffing onto the tofu.</span></div><div><span style="font-size: medium;">On a lightly washed bean skin, pipe the meat on one end of the skin and roll up the meat.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Cooking the meat:</span></div><div><span style="font-size: medium;">Oil all the items with a brush.</span></div><div><span style="font-size: medium;">Air fry the items at 200C for 15 minutes or when until each item is brown.</span></div><div><span style="font-size: medium;">Reserve.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Presenting the dish:</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaFVSTI62F0ujKArms68hqSa1EAptiYiwxkvZdySIpmDS61t4Z9eIJ1m21ky68S_2kdJaykIdThOKxoMrCuT4AWQ29VB54dC4gQu0w4jsrrhPK8WtL5a7NESrDGLuEezdOGV_jHLHfd07Y_Hp7O3ggCbfQO0sXcr2Lsdwz6ASC3Bpm5cdiXjZQ7nlDNY/s1600/WhatsApp%20Image%202024-01-10%20at%2018.15.56.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxaFVSTI62F0ujKArms68hqSa1EAptiYiwxkvZdySIpmDS61t4Z9eIJ1m21ky68S_2kdJaykIdThOKxoMrCuT4AWQ29VB54dC4gQu0w4jsrrhPK8WtL5a7NESrDGLuEezdOGV_jHLHfd07Y_Hp7O3ggCbfQO0sXcr2Lsdwz6ASC3Bpm5cdiXjZQ7nlDNY/w640-h480/WhatsApp%20Image%202024-01-10%20at%2018.15.56.jpeg" width="640" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Prepare a pot of chicken stock. Bring to a boil.</span></div><div><span style="font-size: medium;">Cook the stuffed tofu, puffs in medium heat for 5 minutes.</span></div><div><span style="font-size: medium;">Blanch some greens. Serve the greens, tofu and puffs in soup. </span></div><div><span style="font-size: medium;">Serve the crispy stuffed bean skin separately.</span></div><div><span style="font-size: medium;"> </span></div><div><span style="font-size: medium;"><br /></span></div>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-44995520004482374162023-05-02T19:22:00.001+08:002023-05-02T19:22:30.069+08:00Salmon Quiche<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFzZS255pjSjmp3f0ItgpiHVw1btjT7zEhv6Ra_rNfknQB08djA5jyeFVG7g27_AZ6q3a6ROrQgufiu1Frp9vnsuIB7BVtQLrS4LmQyhFejg36c7tGfVxU0D0IN74v5JA6ZD5CodWluTWNRF0vesfP3PqQwidQUUOo6AzjIepZqtwztXgiVR8vtyM/s2000/WhatsApp%20Image%202023-05-02%20at%2019.20.07.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="2000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFzZS255pjSjmp3f0ItgpiHVw1btjT7zEhv6Ra_rNfknQB08djA5jyeFVG7g27_AZ6q3a6ROrQgufiu1Frp9vnsuIB7BVtQLrS4LmQyhFejg36c7tGfVxU0D0IN74v5JA6ZD5CodWluTWNRF0vesfP3PqQwidQUUOo6AzjIepZqtwztXgiVR8vtyM/w640-h360/WhatsApp%20Image%202023-05-02%20at%2019.20.07.jpeg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span><p></p><p><span style="font-family: arial; font-size: medium;">Three things came together to make this quiche possible : a bag of salmon that I was in a hurry to finish, a bag of dirt cheap onions which I did not know what to do with it, frozen pastry puff.</span></p><p><span style="font-family: arial; font-size: medium;">Last week, I made 2 mini quiches which I would not pay myself to eat. The egg custard was so thick that the custard could not make its way around the quiche filling. My lack of planning meant I ran out of baking paper and I baked blind with nothing on it and effectively created a quiche shell that was like a crispy biscuit. Hubby was supportive enough to help finish the 2 mini quiches.</span></p><p><span style="font-family: arial; font-size: medium;">Fast forward a week. With the lessons learnt, I took pains to correct my earlier mistakes. Even with a ready to bake shortcrust, I still took 5 hours to assemble everything with a horrifying mountain of bowls and pans to wash. </span></p><p><span style="font-family: arial; font-size: medium;">Nevertheless, don't try, won't know. I declare the quiche a success. </span></p><p><span style="font-family: arial; font-size: medium;">I made 2 quiches, <b>one a round 7 inch quiche</b>, another a <b>10 x 4 inch quiche</b>. I wanted a savory salmon and a lemon tart but 3 hours into the project, the work got tedious and I ditched the idea and made 2 quiches with the same ingredients.</span></p><p><span style="font-family: arial; font-size: medium;">So here was what I did. Takes about 5 hours including washing up, so give yourself plenty of time before the feast.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><b>Base</b> :</span></p><p><span style="font-family: arial; font-size: medium;">7 inch round quiche pan, removable base and 10 x 4 inch tart pan, removable base. Grease both pans. Set aside.</span></p><p><span style="font-family: arial; font-size: medium;">2 premade frozen pastry crusts.</span></p><p><span style="font-family: arial; font-size: medium;">Baking paper</span></p><p><span style="font-family: arial; font-size: medium;">Ceramic weights</span></p><p><span style="font-family: arial; font-size: medium;"><b>Filling</b>:</span></p><p><span style="font-family: arial; font-size: medium;">1 piece of salmon, about palm size</span></p><p><span style="font-family: arial; font-size: medium;">8 medium size onions, skinned and thinly sliced</span></p><p><span style="font-family: arial; font-size: medium;">1 bowl of button mushroom, thinly sliced</span></p><p><span style="font-family: arial; font-size: medium;">1 fistful of smoked bacon</span></p><p><span style="font-family: arial; font-size: medium;"><b>Custard</b>:</span></p><p><span style="font-family: arial; font-size: medium;">250ml cooking cream</span></p><p><span style="font-family: arial; font-size: medium;">3 eggs beaten with a pinch of salt</span></p><p><span style="font-family: arial; font-size: medium;"><b>Cheese</b>:</span></p><p><span style="font-family: arial; font-size: medium;">Any cheese such as cheddar, sliced</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><b>Method</b>:</span></p><p><b><span style="font-family: arial; font-size: medium;">Preparing the crust:</span></b></p><p><span style="font-family: arial; font-size: medium;">Remove the shortcrust with a flat knife. Leave it on a clean worktop to soften until just malleable to work with, about 10 minutes (it was 35C outside the house).</span></p><p><span style="font-family: arial; font-size: medium;">When ready, carefully transfer the shortcrust to the prepared trays. Form the shell carefully. Trim off overhang. Prick holes. Put back to the fridge to chill.</span></p><p><span style="font-family: arial; font-size: medium;">At this point, I must explain my process. The process was a serial one instead of a parallel process. The pastry was done for the round tray then sent back to chill. Then I repeated the procedure for the other rectangular tray.</span></p><p><b><span style="font-family: arial; font-size: medium;">Par-bake the quiche base:</span></b></p><p><span style="font-family: arial; font-size: medium;">Preheat the oven to 180C. When oven is ready, take one of the tray with prepared crust out.</span></p><p><span style="font-family: arial; font-size: medium;">Line the pastry with baking paper. Pour the weights on the paper.</span></p><p><span style="font-family: arial; font-size: medium;">Bake at 180C for 15mins.</span></p><p><span style="font-family: arial; font-size: medium;">Lift the paper with weights. Prick the quiche base with a fork. This prevents puffing.</span></p><p><span style="font-family: arial; font-size: medium;">Return the 'naked' quiche back to the oven. </span></p><p><span style="font-family: arial; font-size: medium;">Continue to bake at 180C for 5 minutes.</span></p><p><span style="font-family: arial; font-size: medium;">Remove the quiche pan. Prick holes and press down any puffy parts of the pastry. Leave to cool.</span></p><p><span style="font-family: arial; font-size: medium;">Repeat for the other quiche with its prepared pastry.</span></p><p><b><span style="font-family: arial; font-size: medium;">Quiche filling:</span></b></p><p><span style="font-family: arial; font-size: medium;">Meanwhile, cook the salmon until just cooked. Flake with a fork. Drain and reserve.</span></p><p><span style="font-family: arial; font-size: medium;">Fry the onions, mushrooms, bacon in flavoured oil. I used garlic oil (from Donki). Use any oil you fancy.</span></p><p><span style="font-family: arial; font-size: medium;">When onions are translucent and mushroom wilted, add salmon flakes. Season with salt.</span></p><p><span style="font-family: arial; font-size: medium;">Cook at medium high heat to reduce the moisture in the salmon mix. Reserve.</span></p><p><span style="font-family: arial; font-size: medium;"><b>Custard</b>:</span></p><p><span style="font-family: arial; font-size: medium;">In a saucepan, add 250 ml of cooking cream.</span></p><p><span style="font-family: arial; font-size: medium;">Heat until the cream starts to steam. DO NOT let the cream boil.</span></p><p><i><span style="font-family: arial; font-size: medium;">Turn off the heat.</span></i></p><p><span style="font-family: arial; font-size: medium;">Whisk in the eggs, whisking to incorporate eggs and cream. Season to taste.</span></p><p><span style="font-family: arial; font-size: medium;">The goal is to get the consistency (</span><span style="background-color: white; color: #4d5156; font-family: "Google Sans", arial, sans-serif; font-size: 16px;">nappé) </span><span style="font-family: arial; font-size: large;">that coats the base of a spoon.</span></p><p><span style="font-family: arial; font-size: medium;">Reserve.</span></p><p><span style="font-family: arial; font-size: medium;"><b>Assembly</b>:</span></p><p><span style="font-family: arial; font-size: medium;">Preheat the oven to 180C.</span></p><p><span style="font-family: arial; font-size: medium;">'Pave' the par-baked crust with cheese.</span></p><p><span style="font-family: arial; font-size: medium;">Gently transfer the salmon mushroom onion mix on the cheese. The mix should be level with the edge of the tray.</span></p><p><span style="font-family: arial; font-size: medium;">Pour the custard into the filled quiche.</span></p><p><span style="font-family: arial; font-size: medium;">Bake at 180C for 25 minutes or until center of the quiche is just cooked.</span></p><p><b><span style="font-family: arial; font-size: medium;">To serve:</span></b></p><p><span style="font-family: arial; font-size: medium;">Cool sufficiently before removing the quiche from the pan.</span></p><p><span style="font-family: arial; font-size: medium;">Serve with waldorf or anything tart to go with the richness of the quiche.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">It is a labor of love. But I assure you it is worth it.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><br /></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-84190917648099048372023-04-04T19:00:00.006+08:002023-04-04T19:02:20.244+08:00Baked fish with miso and bacon , millet medley<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsjNpFwGiczljZ2wDOFZ-TgkvQpcSMWqNtvf2jawi4-WHey6whbMqcRSfCDNfwWNkbQQwEbG7lX8zu3QDoldwDqksu3Tg9IHW0R0xllBjBD4oL1MYrHNP5V1DgNbOUQvFPGMW_Rwi_ZVy3YjBsA6MYtMZAuwRvAVybIlUrkuHprh2k-lJLlbLR1yZ/s1600/WhatsApp%20Image%202023-04-04%20at%2018.08.13%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsjNpFwGiczljZ2wDOFZ-TgkvQpcSMWqNtvf2jawi4-WHey6whbMqcRSfCDNfwWNkbQQwEbG7lX8zu3QDoldwDqksu3Tg9IHW0R0xllBjBD4oL1MYrHNP5V1DgNbOUQvFPGMW_Rwi_ZVy3YjBsA6MYtMZAuwRvAVybIlUrkuHprh2k-lJLlbLR1yZ/w640-h480/WhatsApp%20Image%202023-04-04%20at%2018.08.13%20(1).jpeg" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">I have begun buying whole fish from Sheng Shiong because they are offering to gut, cut and pack the fish in convenience packs for freezing. I no longer need to 'prep' the fish and make a mess in my kitchen. What's not to like?</span></p><p><span style="font-family: arial; font-size: medium;">Batang was their catch of the day. Besides making fish porridge, I decided to do something more fancy because I had more time at hand today.</span></p><p><span style="font-family: arial; font-size: medium;">With some miso and a lone lime in the fridge, I decided on a Japanese fusion theme.</span></p><p><b><span style="font-family: arial; font-size: medium;">For 2:</span></b></p><p><span style="font-family: arial; font-size: medium;"><b>Fish</b>:</span></p><p><span style="font-family: arial; font-size: medium;">Ingredients: 4 pieces of white fish fillet / miso / lime zest / 4 bacon strips / honey / olive oil</span></p><p><span style="font-family: arial; font-size: medium;">The fish was skinned (better to use a sharp knife) and scored. I slathered miso all over the fillet, esp into the cut portion of the fish fillet. Then I grated some lime zest and mummified the fish with a stip of smoked bacon. </span></p><p><span style="font-family: arial; font-size: medium;">I applied a decent layer of honey to balance the salt in the fillet package.</span></p><p><span style="font-family: arial; font-size: medium;">For the final touch, I drizzled some olive oil over the wrapped fillet.</span></p><p><span style="font-family: arial; font-size: medium;">To cook, I baked it in my mini pan, in a preheated oven at 200C for 15 minutes. When done, I left it to rest for 5 minutes or so.</span></p><p><b><span style="font-family: arial; font-size: medium;">Millet medley:</span></b></p><p><span style="font-family: arial; font-size: medium;">Ingredients : 1 cup millet / 2.5 cups water / handful of finely chopped ham / finely chopped carrots / half a handful of raisins / 1 strip of sundried tomato ( or anything you fancy )</span></p><p><span style="font-family: arial; font-size: medium;">Toast the millet on a heated pot for a couple of minutes, swirling the pot to prevent the millet from burning.</span></p><p><span style="font-family: arial; font-size: medium;">Add water, chopped vegetables.</span></p><p><span style="font-family: arial; font-size: medium;">Bring pot to a boil. Reduce heat immediately to a gentle simmer. </span></p><p><span style="font-family: arial; font-size: medium;">Cook covered for 20 minutes.</span></p><p><span style="font-family: arial; font-size: medium;">Fluff it with a fork.</span></p><p><span style="font-family: arial; font-size: medium;">Let the millet medley sit ,covered, for another 10 minutes.</span></p><p><b><span style="font-family: arial; font-size: medium;">Assembly:</span></b></p><p><span style="font-family: arial; font-size: medium;">Transfer 2 - 3 scopes of the millet to each pan of cooked fish. </span></p><p><span style="font-family: arial; font-size: medium;">Squeeze the rest of the lime over the fish and millet.</span></p><p><span style="font-family: arial; font-size: medium;">Serve immediately</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><br /></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-72934556705143959382022-11-30T23:35:00.002+08:002022-11-30T23:36:51.782+08:00Keto almond brownie<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7a6k8b9ge1RUVwlxq45jHX4GBJP6npO3Pb8nTH879f_NUqwH3OKWb8KBNPzzanclLGwU-zsRyAZ-dJgprp6rHKh9kES9E2QwLjCFN60DFjIJbv33lqTIANnSCyr7BgRgoWeM3xB-CriM-zFNR7G9ZB6kiSxRei50cLkDOb74mOysvjMm0qb3SbmzO/s2250/IMG_1995.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2250" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7a6k8b9ge1RUVwlxq45jHX4GBJP6npO3Pb8nTH879f_NUqwH3OKWb8KBNPzzanclLGwU-zsRyAZ-dJgprp6rHKh9kES9E2QwLjCFN60DFjIJbv33lqTIANnSCyr7BgRgoWeM3xB-CriM-zFNR7G9ZB6kiSxRei50cLkDOb74mOysvjMm0qb3SbmzO/s320/IMG_1995.JPG" width="320" /></a></span></div><span style="font-family: arial;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR_UHL28vaXN08x0NUhaYmw-yL_4hSeCQytKDG7hqDo-pft1yowCgQA1CGeweMgBaLRRA1FuL5Cfxu1OHu3RUpd37yGcTbU2TqZqe82EH9chW4FjGUmmGkJBrRz59SmGJ5QC9X0KXahXKs-0kC7Hz4rD75BcAwkNp4LpAX-abJ4TMnFgHymaYacuJ/s2250/IMG_2006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2250" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR_UHL28vaXN08x0NUhaYmw-yL_4hSeCQytKDG7hqDo-pft1yowCgQA1CGeweMgBaLRRA1FuL5Cfxu1OHu3RUpd37yGcTbU2TqZqe82EH9chW4FjGUmmGkJBrRz59SmGJ5QC9X0KXahXKs-0kC7Hz4rD75BcAwkNp4LpAX-abJ4TMnFgHymaYacuJ/s320/IMG_2006.JPG" width="320" /></a></div><br /><span style="font-size: medium;">If you are craving for brownie and thinking keto, this recipe is it. You only need a food processor to speed things up. </span></span><p></p><p><span style="font-family: arial; font-size: medium;">The brownie is almost fudgy but not dense to the palate. I think I have hit a golden brownie formula.</span></p><p><span style="font-family: arial; font-size: medium;">Credits, with minor adjustments: <a href="https://thebigmansworld.com/best-fudgy-keto-brownies/" target="_blank">thebigmansworld fudgy brownie</a> #thebigmansworld </span></p><p><span style="font-family: arial; font-size: medium;">Ingredients:</span></p><p><span style="font-family: arial; font-size: medium;">100g unsalted butter</span></p><p><span style="font-family: arial; font-size: medium;">1/2 cup baking choc chips ( no added sugar type)</span></p><p><span style="font-family: arial; font-size: medium;">1 cup almond meal</span></p><p><span style="font-family: arial; font-size: medium;">1/4 cup cocoa powder</span></p><p><span style="font-family: arial; font-size: medium;">1/2 teaspoon baking powder</span></p><p><span style="font-family: arial; font-size: medium;">pinch of Himalayan pink salt</span></p><p><span style="font-family: arial; font-size: medium;">1/2 cup monk fruit sugar (Crystal type)</span></p><p><span style="font-family: arial; font-size: medium;">3 eggs</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;">Method:</span></p><p><span style="font-family: arial; font-size: medium;">Preheat an oven to 180C. Prepare an aluminum tray, 8 by 8 inch. Greasing is not needed if aluminum tray is used.</span></p><p><span style="font-family: arial; font-size: medium;">In a pot, over gentle or the lowest heat, melt butter and choc chips. </span></p><p><span style="font-family: arial; font-size: medium;">Turn off the heat when butter is 1/2 melted. Cover. The residual heat will melt the butter and choc chips nicely. </span></p><p><span style="font-family: arial; font-size: medium;">In a bowl, combine almond, cocoa, baking powder, salt, sugar.</span></p><p><span style="font-family: arial; font-size: medium;">In a food processor, process eggs. The eggs do not froth, which is fine.</span></p><p><span style="font-family: arial; font-size: medium;">Add the butter-choc mix in a steady stream over the eggs. Whisk.</span></p><p><span style="font-family: arial; font-size: medium;">Add the dry mix. Mix until it is homogeneous.</span></p><p><span style="font-family: arial; font-size: medium;">Pour the batter into the tray. Smoothen the surface to allow even baking.</span></p><p><span style="font-family: arial; font-size: medium;">Bake the brownie in the preheated oven at 180C for 14 minutes.</span></p><p><span style="font-family: arial; font-size: medium;">Leave the brownie in the oven, door closed. The residual heat will continue to firm up the center part of the tray of brownie without overcooking it.</span></p><p><span style="font-family: arial; font-size: medium;">Cool. Cut to size.</span></p><p><span style="font-family: arial; font-size: medium;">Brownie is said to keep for 7 days in the fridge or frozen. I did not manage to proof this because it was eaten by the 2nd day.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"> </span></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-53976726254930757802022-11-08T22:31:00.002+08:002022-11-08T22:31:45.045+08:00Keto (almost) chocolate bar <p><span style="font-family: inherit; font-size: medium;"> </span></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk1OrVCw8j2eWjqyvJQjmpmMDe25VD_5_VmbyiAd8z6V585qeIW1b2XTTH6qetMjartHrzLrxXZVro6AyCq-tQLKx99TjRZyZk9LAk6SXfojuml3GcrELwOkz7WwZMHsAi_NBI7lQ2Ias5DQN7E152G-iNqweb_Tf3dpNXCvxjjl-xs7EtVbQ_c6_/s1600/WhatsApp%20Image%202022-11-08%20at%2021.55.39.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk1OrVCw8j2eWjqyvJQjmpmMDe25VD_5_VmbyiAd8z6V585qeIW1b2XTTH6qetMjartHrzLrxXZVro6AyCq-tQLKx99TjRZyZk9LAk6SXfojuml3GcrELwOkz7WwZMHsAi_NBI7lQ2Ias5DQN7E152G-iNqweb_Tf3dpNXCvxjjl-xs7EtVbQ_c6_/w400-h266/WhatsApp%20Image%202022-11-08%20at%2021.55.39.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sensory overload here: crispy, sweet, rich, bitter</td></tr></tbody></table><br /><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="font-family: inherit; font-size: medium;">This is not totally a keto bar, considering the dried fruits. To make it fully keto, use 3 cups of whatever nuts (best toasted) you fancy.</span></p><p><span style="font-family: inherit; font-size: medium;">I am rather surprised at the richness of each small bite. The teeth sinks easily into the chocolate and the nuts gives a delightful crunch. Stay with crispy and light nuts, such as pecans, walnuts, almond slivers; avoid dense nuts.</span></p><p><span style="font-family: inherit; font-size: medium;">Due to the high fat content, the choc does not travel well. Next time I will omit the coconut butter to give it a dryer mixture so that it does not melt in my hands. For this decadent batch, I am eating the pieces with a pair of chopsticks.</span></p><p><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="font-family: inherit; font-size: large;">Credits: Adapted from </span><a href="https://thebigmansworld.com/homemade-keto-chocolate-crunch-bars-paleo-vegan-low-carb/#recipe" style="font-family: inherit; font-size: large;" target="_blank">thebigmansworld</a></p><p><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="font-family: inherit; font-size: medium;">Ingredients:</span></p><p><span style="font-family: inherit; font-size: medium;">1.5 cups unsweetened baking chocolate. I chose the one with the highest fat content in the store.</span></p><p><span style="font-family: inherit; font-size: medium;">1/4 cup coconut oil</span></p><p><span style="font-family: inherit; font-size: medium;">1 cup peanut butter (I had a regular sweetened peanut butter, which is not ideal)</span></p><p><span style="font-family: inherit; font-size: medium;">1 cup toasted pecans</span></p><p><span style="font-family: inherit; font-size: medium;">1 cup toasted pumpkin seeds</span></p><p><span style="font-family: inherit; font-size: medium;">3/4 cup almond meal</span></p><p><span style="font-family: inherit; font-size: medium;">1/4 cup dried cranberries</span></p><p><span style="font-family: inherit; font-size: medium;">3 sachets of monkfruit sugar</span></p><p><span style="font-family: inherit; font-size: medium;">1/8 tbsp salt</span></p><p><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="font-family: inherit; font-size: medium;">Method:</span></p><p><span style="font-family: inherit; font-size: medium;">Prepare a lined pan.</span></p><p><span style="font-family: inherit; font-size: medium;">Combine chocolate, oil, butter in a pan.</span></p><p><span style="font-family: inherit; font-size: medium;">Heat over low heat until mixture is fluid and combined.</span></p><p><span style="font-family: inherit; font-size: medium;">Stir in nuts, almond meal, fruits, sugar, salt.</span></p><p><span style="font-family: inherit; font-size: medium;">Pour the mixture on the lined pan. Leave to cool.</span></p><p><span style="font-family: inherit; font-size: medium;">Firm the chocolate in the freezer.</span></p><p><span style="font-family: inherit; font-size: medium;">Cut to small pieces when chocolate has hardened. </span></p><p><span style="font-family: inherit; font-size: medium;">Chocolate has high fat content and melts easily. Keep the remainder in the freezer.</span></p><p><br /></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-37813499448636806272022-09-09T14:00:00.000+08:002022-09-09T14:00:47.339+08:00Coconut flour pancakes<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdG5VLVFmwyn9sCMjw17umZpVXu7ncSxpZzaCj95OSbnprWK_F3Dt27iL6D3SZt30Ed0AcPbVm7l5em6lTT4ZmVrRAqHCuQky-_Y1T47oAZeadcZ8ObQ96d4R9JTJcu9LkzO2HiEU07j19ukX2hg0B68cME9j7JsRJuFoSnlKIKyoIy-uLwi0VE-Hg/s2992/20220909_135546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2992" data-original-width="2992" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdG5VLVFmwyn9sCMjw17umZpVXu7ncSxpZzaCj95OSbnprWK_F3Dt27iL6D3SZt30Ed0AcPbVm7l5em6lTT4ZmVrRAqHCuQky-_Y1T47oAZeadcZ8ObQ96d4R9JTJcu9LkzO2HiEU07j19ukX2hg0B68cME9j7JsRJuFoSnlKIKyoIy-uLwi0VE-Hg/s320/20220909_135546.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Waffles as toast, minus the wheat flour</td></tr></tbody></table><br /></p><p><span style="font-family: Arial; font-size: 14pt; white-space: pre-wrap;">This recipe was made using a waffle maker because it is non stick and does away with the frying pan that I hate to use.</span></p><span id="docs-internal-guid-6adb76c1-7fff-d445-60fe-bdcec18bbcb1"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">It turns out pretty well, considering that there isn’t a speck of wheat flour to hold it together. The eggs are the binder and the waffle tastes gorgeously eggy to the last bite.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Adapted from </span><a href="https://thecoconutmama.com/coconut-flour-pancakes/#comment-982426" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">here</span></a></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">WET:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 eggs</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups coconut milk (I use the trim Ayam brand suntan)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp coconut oil/butter</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">DRY:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 Tbsp coconut sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp baking powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp himalayan salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup coconut flour</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat a waffle maker.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine dry ingredients in a mixing bowl and wet ingredients in a bigger bowl.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the dry ingredients into the bowl with wet ingredients and stir. The flours does not look like much but thickens considerably when it gets stirred.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Using a measuring cup with spout, pour the batter onto the waffle iron.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cook uncovered until waffle surface starts to dry/cook.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cover the waffle iron. Cook until waffle browns.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Use a skewer and lift the waffle out of the waffle maker. I put them on racks so that the waffles continue to ‘dry out’</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Eat it fresh or freeze it to lock in the freshness.</span></p><br /><br /><br /></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-51968296863134967742022-07-29T21:20:00.001+08:002022-07-29T21:22:54.002+08:00Gluten Free brownie (Almond meal)<p><span style="font-family: Arial; font-size: 14pt; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyQI8bSRJ8qSlYQhD-tDH6ZFgozC_2ad0jljbjhluf17zsD6_mBo-rCrKflrnfvDjp6NsA0HNwnaPgZSf7_Ubt7moG5Nm4Pv4irpjsLV_dM6BYKLGXt0M--OwlPfqi4A5xDcgApiZlickBur21hS9TOodMEhKoRGIL0n8INtURkJBT7KXpGpFsZSM/s1800/IMG_1910.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyQI8bSRJ8qSlYQhD-tDH6ZFgozC_2ad0jljbjhluf17zsD6_mBo-rCrKflrnfvDjp6NsA0HNwnaPgZSf7_Ubt7moG5Nm4Pv4irpjsLV_dM6BYKLGXt0M--OwlPfqi4A5xDcgApiZlickBur21hS9TOodMEhKoRGIL0n8INtURkJBT7KXpGpFsZSM/w400-h266/IMG_1910.JPG" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKtEpSXVqrM1ZOOlbe0LObZM0lv-r9TUNGgiMsxHzwAKpc5ZAAMpggp6Oga7VN6rXmJAAD_6HwOBiKGJg6wfyyhJjhUDt7BW_BmuS8Nz46Sixl2GAup2w53QjThs9ZhZYzNY5ELhQ-FeSXcRExeChXQMn0ImiY9iF5l3r7cJoL7-C_IYdckudyISZ/s1800/IMG_1914.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKtEpSXVqrM1ZOOlbe0LObZM0lv-r9TUNGgiMsxHzwAKpc5ZAAMpggp6Oga7VN6rXmJAAD_6HwOBiKGJg6wfyyhJjhUDt7BW_BmuS8Nz46Sixl2GAup2w53QjThs9ZhZYzNY5ELhQ-FeSXcRExeChXQMn0ImiY9iF5l3r7cJoL7-C_IYdckudyISZ/w400-h266/IMG_1914.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><span style="font-family: arial; font-size: medium;">I did not realise that extra dark cocoa (which is what I have) is charcoal black. It's weird but brownie does not seem quite appropriate in this case. But browned butter changes everything and I have forgiven myself for calling this black yummy thing a brownie. </span><p></p><p><span style="font-family: arial; font-size: medium; white-space: pre-wrap;">This is the first baked treat since I started going gluten free. The recipe is so quick and simple if all the ingredients are prepared beforehand. I did the brownie in between a TV commercial break; whisk and bake.</span></p><span id="docs-internal-guid-bb3b2a03-7fff-7cab-831e-ff899aa91ff0"><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Needless to say, I felt like a domestic goddess after that.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium;"><br /></span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 1 8x8 tray.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credits: adapted from </span><a href="https://www.kingarthurbaking.com/recipes/almond-flour-brownies-recipe" style="text-decoration-line: none;"><span style="color: #1155cc; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">here</span></a><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">.</span></span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare in this order:</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">90g browned butter</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 medium eggs</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">200g coconut sugar</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">20g extra dark cocoa</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">140g almond meal</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp baking powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp salt</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 170C.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare a lined tin, 8x8 inches, lined. Alternatively, use a disposable Al tray with same dimension.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a pot, melt 90g of butter. Loosely cover the pot with a kitchen towel in between cover and pot, leaving a tiny gap for steam. The towel absorbs the moisture and prevents a royal mess on the stove. </span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When butter turns brown, remove it from the heat. Let cool completely.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare dry ingredients. Combine cocoa, almond meal, baking powder, salt.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a mixer, whisk eggs until fluffy and frothy.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour in butter down the side of the mixer. Whisk to combine.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Whisk in coconut sugar.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Whisk in mixed flours, in 3 batches.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the batter to the prepared tray.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake at 170C for 35mins. </span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the tray and cool it on a rack.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cut to size. Serve at room temperature or chilled.</span></p><span style="font-family: arial; font-size: medium;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: medium; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Keeps well chilled or frozen.</span></p><br /></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-36210305522595297642022-05-30T19:23:00.004+08:002022-05-30T19:23:56.289+08:00 Gluten free pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOry0LNv7qo3Cur7jYUP6L2MNMSCQryGMNp3Clfi2Gi8YlHr_foK4LJud2aQ_lv2bdgqayOUnL_k4muVkCD380L63TLsuXgmY0D6bzOYhfkWK2iJ4xhB8k5ybWVpRv9aoEf9G5QPStx_ZKLweFrPwsfNHv8j97cxSGo2Beeixh2fKSbY0hkR0_VwV/s2000/WhatsApp%20Image%202022-05-30%20at%206.55.49%20PM%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOry0LNv7qo3Cur7jYUP6L2MNMSCQryGMNp3Clfi2Gi8YlHr_foK4LJud2aQ_lv2bdgqayOUnL_k4muVkCD380L63TLsuXgmY0D6bzOYhfkWK2iJ4xhB8k5ybWVpRv9aoEf9G5QPStx_ZKLweFrPwsfNHv8j97cxSGo2Beeixh2fKSbY0hkR0_VwV/w400-h300/WhatsApp%20Image%202022-05-30%20at%206.55.49%20PM%20(1).jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlnaZMkhLX_xdROdGD8Z56qh5f_mXavBOXNO1aPDZaRRufdCmCwJA28XxqHRf0oEUV8-ULbm4pYuVUPvRJULr6zdb00dLgC44IAa6B21JZ4leC5lj5NIDubhWaf67RJC2dRJJmeeDltAuPXk_ooAbIKESqURv6dnqvlk-LetZkgFmobMrK_5UyIoj/s2000/WhatsApp%20Image%202022-05-30%20at%206.55.49%20PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlnaZMkhLX_xdROdGD8Z56qh5f_mXavBOXNO1aPDZaRRufdCmCwJA28XxqHRf0oEUV8-ULbm4pYuVUPvRJULr6zdb00dLgC44IAa6B21JZ4leC5lj5NIDubhWaf67RJC2dRJJmeeDltAuPXk_ooAbIKESqURv6dnqvlk-LetZkgFmobMrK_5UyIoj/w400-h300/WhatsApp%20Image%202022-05-30%20at%206.55.49%20PM.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span id="docs-internal-guid-d0f36fe6-7fff-b062-53db-2d5d09ce5c7b"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">My gf pizza base journey was not an easy one. I hung up my usual fail proof pizza when my gut became sick . In its place are recipes for gluten free ones. I met a series of failures, with crunchy biscuit pizza that was the most baffling and hard to troubleshoot.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Now I realise 2 things; have enough xanthan gum and knead until the dough looks like whipped cream. It is very counterintuitive because with bread flour, you knead until it all comes together.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Now I am 3rd time lucky. No more grouchy “what the pizza” moment. It tastes like bread (though the kitchen doesn’t smell so strongly of it) with a robust but soft texture like good old fashioned pizza.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I think I am on the right track on my gluten free baking journey.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credits: </span><a href="https://glutenfreeonashoestring.com/gf-pizza-dough/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">glutenfreeonashoestring</span></a><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> with modifications.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients (Base):</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">420g gf all purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 ¼ tsp xanthum gum</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">11g instant yeast</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6g fine sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">9g salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 ⅛ cup warm water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">65g olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cooked pizza topping of your choice (I have mushroom, ham with ricotta, mozzarella, brie)</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine flour, gum, yeast, sugar, salt,water, oil.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Knead until it looks like whipped cream. Scrap sides and fold to ensure even kneading, about 3 mins.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Let rise on the counter to 50% more in bulk. It took me 2 hrs.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Flour the worktop. Transfer the dough.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Dust, roll flat to slightly more than the size of pizza pan. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the dough to the pan,</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Trim edges.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 200C while dough rests.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Slather with pesto paste.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake in the oven for 9 mins or until sides is firm and sauce bubbly.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cool a little.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add mozzarella, mushroom ham toppings, brie, ricotta in this order.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake for another 10 mins.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove to cool.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cut to wedges. Serve warm.</span></p><br /></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-16518465313451655552022-04-26T19:30:00.003+08:002022-04-26T19:31:14.107+08:00Gluten free Japanese cheesecake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y7YtPQKMVg3UqUR8boNqFjskh4TsxxGRFR7bz2ODjSILOtQj6X-L7JETx-wxaAN1FRSkHeVG0ktM0NJ_f9D19o8TFm-r7nyy4rXkuqNvID4yfIQUuF1GLs4S4DQi4i3JjcZvjdsK3NMczXojZjkYqXOoI0W6uKg-kipvjWmjEwwhOemXB7wwRG-d/s3593/20220426_184128.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2679" data-original-width="3593" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y7YtPQKMVg3UqUR8boNqFjskh4TsxxGRFR7bz2ODjSILOtQj6X-L7JETx-wxaAN1FRSkHeVG0ktM0NJ_f9D19o8TFm-r7nyy4rXkuqNvID4yfIQUuF1GLs4S4DQi4i3JjcZvjdsK3NMczXojZjkYqXOoI0W6uKg-kipvjWmjEwwhOemXB7wwRG-d/w400-h299/20220426_184128.jpg" width="400" /></a></div><br /><p></p><p><span style="font-family: helvetica; font-size: medium;">I have been out of action in the baking department since I found that wheat doesn't go well with my gut very much. </span></p><p><span style="font-family: helvetica; font-size: medium;">Gluten intolerance is a troublesome problem since most convenience food are wheat based. On the other hand, it means I have to banish junk food from my life or suffer the consequences.</span></p><p><span style="font-family: helvetica; font-size: medium;">The supermarket at my apartment carries some GF flours and I squirrel away the various flours when they are on sale. Now with a mish mash of this and that, it is time to try out the Japanese cake I have been craving for, sans cake flour and sugar. I used monkfruit sugar as a 1:1 substitute, but old habits die hard. I tend to scale back on the sugar instinctively and did so for this recipe even though the monkfruit sugar's calories and carb is negligible. Anyways, it did not taste too bad, but a 50% increase of sugar is recommended!</span></p><p><span style="font-family: helvetica; font-size: medium;">So here goes - my first gluten free Japanese cheesecake! If I don't let the cat out of the bag, no one will know that it is gluten free or (cane) sugar free at all!</span></p><p><span style="font-family: helvetica; font-size: medium;">Credits: Adapted from <a href="https://glutenfreeonashoestring.com/gluten-free-japanese-cheesecake/" target="_blank">glutenfreeonashoestring</a></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Ingredients:</span></b></p><p><b><span style="font-family: helvetica; font-size: medium;">Dry Mix:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">55g gf flour blend. ( I used Bob Red Mill 1-1 )</span></p><p><span style="font-family: helvetica; font-size: medium;">35g brown rice flour (Bob Red Mill)</span></p><p><span style="font-family: helvetica; font-size: medium;">20g tapioca flour</span></p><p><span style="font-family: helvetica; font-size: medium;">1/8 tsp xanthan gum</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;"><b>Cheese , w</b><b>et Mix:</b></span></p><p><span style="font-family: helvetica; font-size: medium;">5 egg yolks (set apart)</span></p><p><span style="font-family: helvetica; font-size: medium;">100ml milk</span></p><p><span style="font-family: helvetica; font-size: medium;">55g unsalted butter</span></p><p><span style="font-family: helvetica; font-size: medium;">1/4 fine salt (I used pink salt)</span></p><p><span style="font-family: helvetica; font-size: medium;">250g cream cheese (softened)</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Meringue:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">5 egg whites</span></p><p><span style="font-family: helvetica; font-size: medium;">1/4 tsp cider vinegar (I did not have cream of tartar, which is the standard for meringue)</span></p><p><span style="font-family: helvetica; font-size: medium;">100g monkfruit sugar ( 150g reccommended because this cake is mildly sweet)</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Method:</span></b></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><span style="font-family: helvetica; font-size: medium;">Preheat the oven to 160C.</span></p><p><span style="font-family: helvetica; font-size: medium;">( If the kitchen is cold, preheat to 180C. Baking temperature adjusted to 160C )</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Prepare the baking tin :</span></b></p><p><span style="font-family: helvetica; font-size: medium;">Line an 8-9 inch springform tin with baking paper. Foil the exterior to waterproof from the water bath.</span></p><p><span style="font-family: helvetica; font-size: medium;">Prepare a baking tray big enough for the springform tin. </span></p><p><span style="font-family: helvetica; font-size: medium;">Set aside.</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Prepare the flours:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">Combine flours and xanthan gum.</span></p><p><span style="font-family: helvetica; font-size: medium;">Set aside.</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Prepare the wet ingredient:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">Place a heat proof bowl over a hot, steaming pot of water.</span></p><p><span style="font-family: helvetica; font-size: medium;">Add milk, butter, cream cheese, salt.</span></p><p><span style="font-family: helvetica; font-size: medium;">Whisk to break up cheese and until mixture is smooth and not lumpy.</span></p><p><span style="font-family: helvetica; font-size: medium;">( You can opt to press the mixture through a sieve to get rid of lumps )</span></p><p><span style="font-family: helvetica; font-size: medium;">Remove the bowl from the steaming pot. Cool for about 2 minutes.</span></p><p><span style="font-family: helvetica; font-size: medium;">Whisk in the yolks, one by one. </span></p><p><span style="font-family: helvetica; font-size: medium;">(Note: whisk well so that the yolks are not scrambled)</span></p><p><span style="font-family: helvetica; font-size: medium;">In a few batches, whisk in the mixed flours.</span></p><p><span style="font-family: helvetica; font-size: medium;">Set aside.</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Prepare the Meringue:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">Whisk the whites in a stand mixer until course bubbles form.</span></p><p><span style="font-family: helvetica; font-size: medium;">Add cream of tartar. I did not have this, so I added 1/4 tsp of apple cider vinegar.</span></p><p><span style="font-family: helvetica; font-size: medium;">Pour the monkfruit sugar or any fine sugar in a steady stream as the mixer whisks.</span></p><p><span style="font-family: helvetica; font-size: medium;">Stop when meringue forms soft peaks.</span></p><p><span style="font-family: helvetica; font-size: medium;"><br /></span></p><p><b><span style="font-family: helvetica; font-size: medium;">Combining the batter:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">In 3 batches, spoon the meringue to the yolk batter.</span></p><p><span style="font-family: helvetica; font-size: medium;">(I use a balloon whisk to allow, gentle thorough mixing)</span></p><p><b><span style="font-family: helvetica; font-size: medium;"><br /></span></b></p><p><b><span style="font-family: helvetica; font-size: medium;">Preparing to bake:</span></b></p><p><span style="font-family: helvetica; font-size: medium;">Pour the batter into the prepared tray.</span></p><p><span style="font-family: helvetica; font-size: medium;">Use a skewer to draw circles , breaking big air pockets.</span></p><p><span style="font-family: helvetica; font-size: medium;">Place the springform tin on the shallow tray.</span></p><p><span style="font-family: helvetica; font-size: medium;">Pour boiling water on the tray, about 2-3 cm deep. This is your water bath.</span></p><p><span style="font-family: helvetica; font-size: medium;">Bake at 160C (preheated) for 1.5 hrs.</span></p><p><span style="font-family: helvetica; font-size: medium;">Cake is ready when a skewer pierced into the center of the cake comes out clean or with 2-3 crumbs.</span></p><p><span style="font-family: helvetica; font-size: medium;">Leave the oven door ajar and let the cake cool slowly for 30 minutes.</span></p><p><span style="font-family: helvetica; font-size: medium;">Remove the waterproof foil, cool further.</span></p><p><span style="font-family: helvetica; font-size: medium;">Cake is best cold, but I can attest it isn't too bad taken warm either.</span></p><p><span style="font-family: georgia; font-size: medium;"><br /></span></p><p><span style="font-family: georgia; font-size: medium;"><br /></span></p><p><br /></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-6642712731700397642021-11-03T15:07:00.000+08:002021-11-03T15:07:28.680+08:00 Flaxseed honey loaf (medium loaf)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeGjCB9A5WzSs3m4-iYnuy6nniNkBSRGRU_Fa1EUnfzDm4T-OIK91pj4CEyCzWH0_q-5Tgq-OTdJYEUtdEWNZmqsniFtLCwP_kF55ZXL114feQAFS3nb4RxNlG4LH3gneD-r7rrfwVfc/s2048/20211103_145925.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1584" data-original-width="2048" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeGjCB9A5WzSs3m4-iYnuy6nniNkBSRGRU_Fa1EUnfzDm4T-OIK91pj4CEyCzWH0_q-5Tgq-OTdJYEUtdEWNZmqsniFtLCwP_kF55ZXL114feQAFS3nb4RxNlG4LH3gneD-r7rrfwVfc/w400-h310/20211103_145925.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flaxseed, half broken, lends an interesting texture and light crunch in each mouthful<br /><br /></td></tr></tbody></table><span id="docs-internal-guid-089755a6-7fff-3c10-1a89-f26a88ad672f"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I needed some distraction and also to empty my pantry before my move. Now is the time to use that bag of flaxseed residing in the fridge for the longest time.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The dough was slaggy and did not come together as a ball like most bread dough would.If you play with clay, this is about the same sensation when handling it. Roll, fold, no kneading needed. It needed only 1 rise in a lined baking tray making it a fast recipe.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The loaf turns out soft and moist with good structure. I cut back on the salt by 3g but would advise against it because it was not as flavorful as I would like. Go for the full 9g; the honey sort of balances it and takes away the smell of the flax seed.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credit, adapted from <a href="https://www.kingarthurbaking.com/recipes/soft-sandwich-bread-with-flax-recipe" target="_blank">here</a></span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">227g lukewarm water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">50g olive olive</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">10g honey</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">9g salt ( do not reduce )</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">300g bread flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">40g flaxseed that is partially milled for texture</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp instant yeast</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Milk for brushing</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 18.6667px;">Prepare a Medium baking tray, lined with baking sheet</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 18.6667px;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a mixer bowl, add the ingredients in the order above.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Knead on low for 15 min.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Dough will be loose and wet. Add 1 tsp (max) to bring most of the dough together. If you are a seasoned baker, omit the 1 tsp of flour mentioned here.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the slaggy dough </span><span style="font-family: Arial; font-size: 18.6667px; white-space: pre-wrap;">to a lightly floured worktop.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fold into thirds, using a pastry scraper if needed. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Rotate 90 degrees. Fold into thirds again.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Let the dough rise until the crown reaches the top of the tray.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 190C.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Just before baking, brush with milk, generously.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake at 190C for 35 minutes.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the bread on a rack to cool completely before cutting. This prevents the end product from becoming gummy.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Verdict : It is one of the softest and moist loaf. To keep, precut and freeze. Toast before eating. </span></p><br /><br /><br /></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-33619354455537253492021-07-19T17:42:00.002+08:002021-07-19T17:42:34.520+08:00Kolak (Pisang)<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXM4CVtALCT0n9YO5wKknFJnG2GuxD1sgUy_uAdzzsBPF4TH9ccIyQNNlAqMfFYab1OmRpkxG8YoXyCWJWuD-G2NO4Y57iK0XAXa8d3o4YMPfImiqU02iYClNkIUSgxQDJIYS5kJYOnY/s892/IMG-20210719-WA0009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="892" data-original-width="669" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXM4CVtALCT0n9YO5wKknFJnG2GuxD1sgUy_uAdzzsBPF4TH9ccIyQNNlAqMfFYab1OmRpkxG8YoXyCWJWuD-G2NO4Y57iK0XAXa8d3o4YMPfImiqU02iYClNkIUSgxQDJIYS5kJYOnY/w300-h400/IMG-20210719-WA0009.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kolak (Pisang)</td></tr></tbody></table><br /><span id="docs-internal-guid-fe8c258d-7fff-3f66-3bb9-c884442a00f8"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">My father’s helper is a multi-talented girl. Not only is she a capable nursing aid, she is also an enthusiastic cook.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Today, she served me a bowl of Indonesian dessert called Kolak. It’s a sweet potato and banana soup dessert but with a slight twist. The overtones of the syrupy soup has a hint of salt and ginger, which gives it a very complex taste that I like.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The original dessert uses coconut milk, but since it is not available, she used milk instead. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Here’s Trisna’s recipe, all portions adjusted to personal taste :</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sweet potato, cut to small wedges</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Some fresh ginger bits</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bananas, just ripe, cut to thumb size</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Milk (Coconut milk)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sugar, salt</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine sweet potato and ginger. Cook in water, sugar.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When the sweet potato is cooked, add banana, milk and salt to taste.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Turn off the heat.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Yummy, hot or cold.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credit: Eka Trisna</span></p><div><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-39516353438143033742021-06-19T18:03:00.005+08:002021-06-19T18:03:41.425+08:00Cranberry Breadstick<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB8YkJ_6oc5fLarodXU0bXM3teUPME2MLS7b8EEq5bovCdiwuigkXFZ48YzGkloMCwDjhxqnHmr4UrdEdeMj5U_SWmfPDmLzEWLrpzHkYsCTntMPnqatHiK9pa-OsHyFN00BpE47NzRM/s1200/WhatsApp+Image+2021-06-19+at+16.45.49+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB8YkJ_6oc5fLarodXU0bXM3teUPME2MLS7b8EEq5bovCdiwuigkXFZ48YzGkloMCwDjhxqnHmr4UrdEdeMj5U_SWmfPDmLzEWLrpzHkYsCTntMPnqatHiK9pa-OsHyFN00BpE47NzRM/w400-h266/WhatsApp+Image+2021-06-19+at+16.45.49+%25281%2529.jpeg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClvHJl-uoneZ2XwoAOncOzmm6sTEQ1_11ux1qfVoWPTOYJgvNvAl3-RelHODdb0j75AK5okLaA4cqdaJFnFL8XHcUpKG5LUtQiqs9I8woMaQqqtGSj87ZDBWxDVMHSNTNb0UeY5yI-ug/s1200/WhatsApp+Image+2021-06-19+at+16.45.49.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClvHJl-uoneZ2XwoAOncOzmm6sTEQ1_11ux1qfVoWPTOYJgvNvAl3-RelHODdb0j75AK5okLaA4cqdaJFnFL8XHcUpKG5LUtQiqs9I8woMaQqqtGSj87ZDBWxDVMHSNTNb0UeY5yI-ug/w400-h266/WhatsApp+Image+2021-06-19+at+16.45.49.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: Arial; font-size: 14pt; white-space: pre-wrap;">I made these on-the-go bread sticks for days when pandemic measures meant no dining-in anywhere. These lovely sticks have a thin crust, are soft and mildly sweet. The original recipe has a smattering of garlic on it to go with a meal. But since I meant them for breakfast or snack, I added hubby’s favorite dried snack instead.</span></p><span id="docs-internal-guid-52873235-7fff-3ae7-cb1b-50b04047b5b4"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 10 </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credits : adapted from </span><a href="https://dinnersdishesanddesserts.com/soft-bread-sticks/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Olive Garden</span></a></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp instant yeast + 1 ½ warm water + 2 tbsp caster sugar : combine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 ½ cups bread flour + 1 pinch of sea salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">30g soft butter </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ chopped dried cranberry</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Glaze:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cooking cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fine sugar</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine yeast, water, sugar. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine flour, salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When the yeast mix turns frothy, pour it into the center of the flour mixrture.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Start the mixer to knead.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add butter.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add cranberries.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare a lined tray.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the dough. Roll out into a rectangle.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cut out 10 breadsticks, roll to smoothen.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the breadsticks to the prepared tray. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Leave to rise for 1 hr.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Glaze with cream.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sprinkle sugar.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 200 C.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake the risen bread sticks at 200C for 12 minutes</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cool well before keeping. Sticks are mildly sweet and go well with any thick chowder.</span></p><br /><br /><br /></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-55773179119368365352021-03-26T16:37:00.002+08:002021-03-26T16:37:44.824+08:00 Banana walnut raisin yeasted bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtcUJTtzwPqy8zK6rachBGMUqO60ets98GwZAeVP0nZwTNE6zmIxyTzZALuYqQkdVLST9kNFEmkM7EEN04nbmkPg7Bx3-zVNzH09zHtQKm7cbaK-UvFLkcuxiVOk_tJpFCr3CUtVKFmA/s2048/20210326_163054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="2048" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtcUJTtzwPqy8zK6rachBGMUqO60ets98GwZAeVP0nZwTNE6zmIxyTzZALuYqQkdVLST9kNFEmkM7EEN04nbmkPg7Bx3-zVNzH09zHtQKm7cbaK-UvFLkcuxiVOk_tJpFCr3CUtVKFmA/w400-h254/20210326_163054.jpg" title="Yeasted banana bread" width="400" /></a></div><br /><span style="font-family: helvetica; font-size: large;"><br /></span><p></p><p style="text-align: justify;"><span style="font-family: helvetica; font-size: large;">This is all that was left of yesterday's night baking. Hubby had it for lunch and me, more as a post lunch snack. This recipe is incredibly soft, rises well and cuts well too. Most recipes use baking soda but with yeast, it feels more like lunch with a generous layer of olive spread., What can I say, but I would make it again if I have overripe bananas in the house. </span></p><span id="docs-internal-guid-1c1e2858-7fff-3495-f80f-9e03df8ad2b0"><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: helvetica; font-size: large;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credits : </span><a href="https://www.kingarthurbaking.com/recipes/yeasted-banana-sandwich-bread-recipe" style="text-decoration-line: none;"><span style="color: #1155cc; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">KingArthurBaking</span></a><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> yeasted sandwich bread</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Wet:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">200g warm milk</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">1 tsp sea salt flakes</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">1 tbsp honey</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">1 del monte banana mashed</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">50g unsalted butter</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Dry:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">400g bread flour</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">2 ¼ tsp instant yeast</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Additional:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">1 handful walnuts chopped</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">1 handful black raisins</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Method:</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Line a 9 x 5 inch tray.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Place milk, salt, honey, banana in the bottom of the mixer.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Mix flour and yeast. Tip flour yeast mix into the milk mixture.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Knead for 5 mins.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Add additional ingredients (nuts, raisins).</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Knead until dough forms a smooth ball.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Shape the dough to a torpedo shape dough.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Transfer the dough to the tray. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Score deeply into the center of the dough.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Let dough rise until the dough crowns the tray.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Preheat the oven to 180C.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Bake at 180C for 35 minutes.</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: helvetica; font-size: large;">Lovely with butter or olive spread.</span></span></p><span style="font-family: helvetica; font-size: large;"><br /></span><br /></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-87251437849425733702021-03-10T22:56:00.003+08:002021-03-10T22:56:50.459+08:00 Light Rye bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh01l5xixlWf-PEaylT0d4mmoKZYFQR7EMItTyf4U1Ir9YkImtBVpjcThzcjrwU1En8H8N-QbHkvLcuWNWq_Nt-bWUcfagNnJIn01MDKpM-pBajQd4-gk-ys26ZVi_S0F6nurr6eUx4eM/s1200/IMG-20210310-WA0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh01l5xixlWf-PEaylT0d4mmoKZYFQR7EMItTyf4U1Ir9YkImtBVpjcThzcjrwU1En8H8N-QbHkvLcuWNWq_Nt-bWUcfagNnJIn01MDKpM-pBajQd4-gk-ys26ZVi_S0F6nurr6eUx4eM/w400-h266/IMG-20210310-WA0004.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span id="docs-internal-guid-345ce2a1-7fff-a40b-4832-550ab27e17cb"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The recent instant rye bread was a success considering how quickly it was consumed. Hubby regretted that it did not come with the signature caraway taste so here I am, making it from scratch with seeds and all.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Due to the high protein flour, this bread has a generous rise despite the amount of dark rye flour used. Fluffy and medium density and texture and gives easily on the bread knife without collapsing; what's not to love?</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Verdict: Fluffy, mildly sweet and minty. The kind which tastes good even with just olive spread.</span></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credits : </span><a href="https://www.simplyrecipes.com/recipes/georges_light_rye_bread/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">simplyrecipes</span></a><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> with adjustments.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a mixer bowl, combine and stir :</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2.5 cups warm water + 16g instant yeast + 1/3 cup brown sugar </span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add in this order over the yeast mixture:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ cup olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 cups bread flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup wholemeal flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups dark rye</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tbsp fennel/caraway seeds</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tbsp sea salt flakes</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Using a dough hook, mix bread mixture on low for 5 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Increase speed to a notch higher and knead for another 5-10 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bread mixture may be shaggy but it is ok.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the mixture to an oiled bowl with cover.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Proof until volume nearly doubles, about 45 mins in my 30C kitchen.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare a Pullman box, oiled and dusted well ( to spare the grief of a stuck bread)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Roll the dough by pushing back and forth on the worktop until it resembles a mini torpedo. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Dust generously. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the dough to the Pullman.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">At this time, I make 3 deep scores on the dough using a very sharp knife.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Let proof until dough almost reaches the top (about 30 min)</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 180C, with a low baking rack and a shallow tray of water (about 100ml) to create steam.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mist dough.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake in the preheated oven at 180C for 50 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bread is ready when it sounds hollow when tapped.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Drop the Pullman on the worktop ( I do this to dislodge the bread from the pan sides).</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Gently remove the bread from the box and let cool completely on a rack.</span></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-34423901207540923212021-02-27T18:16:00.003+08:002021-02-27T18:16:37.903+08:00Instant Rye Baguette from Redman<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevWzYEveZeh4-OQ1Si-cruGLyY1MvkjaIzxwm7oEpflXf98Tnhw0pysnMduPoHiDuc-40Ce9ANSogRsB-VBukQOiRkA1SuWe4O2CMFjJ5FHqaG8o22_OOTRFr5syw6DSg8UMgwGzofmk/s1600/WhatsApp+Image+2021-02-27+at+18.04.50.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevWzYEveZeh4-OQ1Si-cruGLyY1MvkjaIzxwm7oEpflXf98Tnhw0pysnMduPoHiDuc-40Ce9ANSogRsB-VBukQOiRkA1SuWe4O2CMFjJ5FHqaG8o22_OOTRFr5syw6DSg8UMgwGzofmk/w400-h300/WhatsApp+Image+2021-02-27+at+18.04.50.jpeg" width="400" /></a></div><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">I chanced upon this pack of ready to bake rye baguette mix while snooping around Phoon Huat. I may have a bag of the real McCoy in my fridge, but this is too good to miss for a lazy person like me. What is so difficult about adding 5g of instant yeast and 320ml of water anyway?</span></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">I did this baguette on pizza baking day, to optimise the use of the oven. Just follow the instructions to the last letter and in under 2 hours, you will have a great smelling baguette.</span></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Oops about the shaping. I have never been a great sculpture but hopefully with more practice, the baguette will look more legit in future.</span></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Credits: Redman Instant Baguette, purchased at Phoon Huat.</span></p></blockquote></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><br /></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><br /></div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwREweHULAoY0FTW9pjAEE2d-JtdCvHudBWGcQcNJSa5xyR210xjBImrg1lmf6JletBMj8HsmRCfz9p9wqaBFm2fONDlkBbaQluPRzNMhuirZ05Ty5_YQ0UL7WpMLpRe6ZzkuoP6Yh19k/s2048/20210227_180145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwREweHULAoY0FTW9pjAEE2d-JtdCvHudBWGcQcNJSa5xyR210xjBImrg1lmf6JletBMj8HsmRCfz9p9wqaBFm2fONDlkBbaQluPRzNMhuirZ05Ty5_YQ0UL7WpMLpRe6ZzkuoP6Yh19k/w300-h400/20210227_180145.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TXIUDyDod70vZFMaiwahbOKtwn7gzV7L1kAtj6hIPkmUIoecTT6xOPIhhN3zHoRW9rsFPZq4Pio2mMvAFLMwzNiWkzQatiZH1UkDIzcWJwfQaQJVCNVU5LK6AuzU6n1jEv4Ulv8p6H4/s2048/20210227_180149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TXIUDyDod70vZFMaiwahbOKtwn7gzV7L1kAtj6hIPkmUIoecTT6xOPIhhN3zHoRW9rsFPZq4Pio2mMvAFLMwzNiWkzQatiZH1UkDIzcWJwfQaQJVCNVU5LK6AuzU6n1jEv4Ulv8p6H4/s320/20210227_180149.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-91249479902617037302021-02-22T18:50:00.004+08:002021-02-22T18:50:55.263+08:00Cheddar Broccoli muffins<p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_DtidMo9A34o-DcTC3rzz4DNadE2v6nf3Edt5tcSO1HzQSkqSzICKWUMTW809vndne5tOA0Uphimvrs5OwCdzXKyndRahNZFQWZXCpDChLmPBxiNJcZr9qSzkVynHHbN5iUbhHEaLio/s2048/20210222_183902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_DtidMo9A34o-DcTC3rzz4DNadE2v6nf3Edt5tcSO1HzQSkqSzICKWUMTW809vndne5tOA0Uphimvrs5OwCdzXKyndRahNZFQWZXCpDChLmPBxiNJcZr9qSzkVynHHbN5iUbhHEaLio/w300-h400/20210222_183902.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: justify;"><span style="font-family: Arial; font-size: 14pt; white-space: pre-wrap;">This quick to cook and fast to eat muffin was made as a takeaway lunch for hubby who prefers home cooked food over the canteen’s. After rounds of coconut mueslis and fusion wafers, I thought this recipe will be a happy change.</span></p><span id="docs-internal-guid-57e76cda-7fff-d3fc-eeaa-05d99f2da68a"><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Broccoli and cheddar is a fantastic combination and I have to whack my head for not thinking of it before. The recipe is as easy as pie and one that can be done in under an hour.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Top it with more cheese before popping into the oven if crusty cheese tops is your thing.</span></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Credits : <a href="https://parade.com/1154203/parade/broccoli-cheddar-muffins/ " target="_blank">Parade</a> with adaptations </span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 4 big muffins.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 egg</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup milk</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ cup oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp mustard</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups plain flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tbsp instant oat</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tbsp baking powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup broccoli floret</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup cheddar bits</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Whisk egg until fine bubbles form.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add milk, oil and mustard in a steady stream and whisk until well combined.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine plain flour, oat and baking powder. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add into the egg mixture and mix, on paddle.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the broccoli and mix until combined.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add cheddar. Combined to the main mix.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 200C.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spoon the batter to 4 big muffin cups. Best to put the cups on a tray for easy handling.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake the muffins at 200C for 22 mins or until skewer pierced in the center comes out clean.</span></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-81553380144456176802021-01-01T20:13:00.000+08:002021-01-01T20:13:29.008+08:00 Lagsana with meat, ricotta sauce<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VayK91A07FAv5KxzZsWY4RJzI87xXLeybO16hcUdmufFVPS8YrCOS2eY3nbPrH5hvorlCJw4f9lX8ct4b0PYwRI09dAIJ3Ov_4OTx-yDuz44vU3_UoBVRWGrcYfH9wYcIKeH8N8rdO4/s1600/IMG-20210101-WA0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VayK91A07FAv5KxzZsWY4RJzI87xXLeybO16hcUdmufFVPS8YrCOS2eY3nbPrH5hvorlCJw4f9lX8ct4b0PYwRI09dAIJ3Ov_4OTx-yDuz44vU3_UoBVRWGrcYfH9wYcIKeH8N8rdO4/w400-h300/IMG-20210101-WA0008.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><span id="docs-internal-guid-978e4bfd-7fff-75e6-5673-204f5cee1913"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I got this version from </span><a href="https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">allrecipes</span></a><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> that’s called ‘World’s Best Lagsana’. I have not eaten all the lasagna in the world to come to that conclusion but I think it’s got a lot of promise the moment I noticed there is no nutmeg in it. Nutmeg is not my favorite and I would avoid it if possible. Besides, a little can of nutmeg powder lasts for ages and is always destined for the bin when it expires.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I modified the recipe because it is just for the 2 of us on this cold, soggy new year’s day. I call this recipe the recipe of 250g because that’s what most ingredients weigh.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes enough for 3 as mains.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 biggish red onions, chopped finely</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">A clove of garlic, chopped</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">250g minced beef</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pinch of fennel</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tbsp of white sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 can of chopped tomato, unsalted, 250g</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">A pinch of red pepper flakes (I use Korean flakes)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Freshly ground pepper and sea salt to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 pieces of dried lasagna sheets</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">250g ricotta cheese</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 egg</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Shredded mozzarella cheese, 2 cups</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Saute onions and garlic until onions turn soft.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fry beef until brown and moisture is almost removed.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add fennel seeds and sugar.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour in the tomato and cook for about 5 minutes. Add chilli, s</span><span style="font-family: Arial; font-size: 16pt; white-space: pre-wrap;">eason with salt and freshly ground black pepper. The meat sauce should appear slightly watery. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Turn off heat and set aside.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Combine ricotta, egg and a pinch of sea salt. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Set aside.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare a medium glass baking tray, about 2 inch high.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Oil the tray. This prevents food from getting burnt and stuck to the sides.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Set aside.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bring a pot of water to the boil.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Boil the lasagna sheets for 7 minutes over high heat, taking care not to let the sheets stick to each other. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Drain the water and transfer the sheets to cold water to remove the starch.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Assembly:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spoon 2 ladleful of meat sauce on the tray base.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Lay 2 sheets of lasagna, side by side.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Top with ricotta.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sprinkle cheese.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place another 2 sheets of cooked lasagna on the cheese.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Repeat.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">At the last layer, top with cheese.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 190C.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Oil a sheet of aluminum sheet. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Foil over the dish.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Baked in the preheated oven at 190C for 30 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove foil.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake uncovered at 190C for another 25 minute.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Let the dish rest for another 15 minutes in the oven.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serve warm.</span></p><div style="text-align: justify;"><span style="font-family: Arial; font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-14031140408770785862020-12-27T19:54:00.003+08:002020-12-27T19:54:51.262+08:00Butter bun with assorted filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TcRQzrsB7JTWfv0DzXwYtAs-Q1GSVoC60ZrQeJNiUFiPp7qoq8U1EtgQ0iFY3Cb7Nw5Wl_-Bup9-QyVZy84eKmzKDCtqjTF8fOP0EjQFpHbXV08N9kGUuqSlhp8TifEgDJPTyXiJlsg/s2048/20201227_185631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TcRQzrsB7JTWfv0DzXwYtAs-Q1GSVoC60ZrQeJNiUFiPp7qoq8U1EtgQ0iFY3Cb7Nw5Wl_-Bup9-QyVZy84eKmzKDCtqjTF8fOP0EjQFpHbXV08N9kGUuqSlhp8TifEgDJPTyXiJlsg/w300-h400/20201227_185631.jpg" width="300" /></a></div><span id="docs-internal-guid-b0528f8d-7fff-3a45-6673-fce5aa58e88e"><div style="text-align: justify;"><span style="font-family: courier; font-size: medium;"><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">I have a long walk planned tomorrow but there is nothing in the shops that looks like a desirable pre-walk meal. So back to the kitchen I went, to create substantial buns that will give me the boost for the long walk from the west to the south of the island.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Of the 10 big buns I made, half was sesame paste and the other half sweet desiccated coconut. To make wrapping the filling easier, the fillings were scooped out and frozen for easy handling. </span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Just with about 500g of bread flour, I made some of the most humongous buns that will satisfy the hungriest moment. The water roux is an extra step that is so worth it because it keeps the buns moist for longer.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">This is a rich bun, with milk, milk powder and butter. Definitely a treat for the holidays but if a leaner version is what you prefer, then substitute water for milk. I meant this as a special treat so here I go for the full monty.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Verdict: Moist buns with part sticky part crusty top due to the drizzled honey and egg wash. Looks like I am well covered for tomorrow’s walk.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Makes 10 big buns</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Water Roux:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">30g bread flour</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">150g cold plain water</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Dry ingredients:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">400g bread flour</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">10g instant yeast</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">20g full fat milk powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Pinch of sea salt</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">70g fine sugar</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Wet ingredients:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">1 egg, lightly beaten</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">160ml full fat milk</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">60g salted butter (*only to be added when kneading)</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Eggwash:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Egg + 1 tbsp water</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Method:</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: courier; font-size: large; white-space: pre-wrap;">To make roux, cook 30g bread flour with 150g water over medium heat , whisking continuously, until mixture thickens and whisk makes faint lines.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Remove the roux to cool.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Meanwhile, in a mixer, combine dry ingredients of flour, yeast, milk powder, salt and sugar.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Combine the cooled roux with egg, milk. ** Do not add butter at this point **</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Combine dry and wet components. </span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Knead on medium low speed. Add butter after the first minute of kneading.</span><br /><span style="font-family: courier; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Knead until gluten strands form, about 10 minutes. </span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Remove the dough hook. Cover to kneaded dough to ferment in the mixer.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">While waiting for the dough to ferment, use an ice cream scoop to scoop out your desired bun filling. I had grated coconut molasses mix. </span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Freeze the balls of filling; it makes wrapping easier later.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">When dough is almost double in bulk, about 1 hr, remove the dough onto a lightly floured worktop with athin spatula.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Make out 10 equal parts. Roll. Let the rolled dough rest for 10 minutes.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Flatten the dough with the palm.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Transfer the frozen filling balls onto the dough.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Wrap the filling. Transfer to a lined tray to rise, about 15mins.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Repeat for the other 9 buns.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Brush the buns with eggwash. Sprinkle the top with seeds if desired. Drizzle a little honey to give it a tan and sheen when baked.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Preheat oven to 210C.</span><br /><span style="font-family: courier; font-size: medium;"><br /></span><span style="font-family: courier; font-size: large; white-space: pre-wrap;">Stick the tray of proofed buns to bake, elevated on a rack, at 210C for 12-14 minutes.</span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Buns are ready when tan.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Cool before packing. It is super yummy when eaten a little warm.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><br /></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com1tag:blogger.com,1999:blog-8220360628407874753.post-70165761621049009252020-12-25T23:21:00.002+08:002020-12-25T23:43:22.160+08:00Making a mask/face covering in this pandemic<p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">For the past few months, I have been on a quest to make fabric face coverings for myself, family and friends. Procuring materials during the pandemic when materials are barely available to now when the haberdasher is choc-a-bloc with plenty of choices has made me see how much Singapore is returning to normality.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Mask diplomacy became something that I got into to reconnect with friends. It made me aware of how Singpost is so costly and slow in overseas mail and how DHL can be a godsend when I need to send the masks quickly and reliably. My little one over in the UK received more parcels of face coverings in the last few months of <strike>lockdown</strike> circuit breaker than all the past 5 years combined. </span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Sewing calms me down and helps me focus on what matters at the moment; making a quality piece of reusable face covering that can keep my child and her friends safer in the community.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">The following are a (almost) step by step pictorial of my mask is made. Though this blog post is not about cooking, this is the public space I own that I can document my handicraft. Use the information here to make masks for your loved ones. All rights reserved.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">In my instructions below, I am sewing this for myself, a regular sized covering. For anyone with a smaller face, reduce the width by 1cm. I have not figured a golden ratio for a covering that makes one's face look slimmer. Use a piece of paper or scrap and superimpose on your face and see if the dimension is to your liking. A note though; do not have the covering too wide because depending on the material, the sides may not hug the face well.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Notes:</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">All materials can be had at any good haberdasher. I get mine from Brighton Sewing Accessories in People's Park Center Level 3.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Sanitize your hands before touching the fabric. I don a mask while sewing but I would advice washing the new face covering before donning it.</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Makes: 1 regular sized face covering, double layer, adjustable nose strip and loops</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Components:</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Cotton cloth for main covering and sides for loops</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Plastic coated wire strip, 8-9cm</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">2 elastic bands 13-14 inches, 2 silicon stoppers, thin wire for assembly</span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Method:</span></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz5SUwILO6dLwExWVi3HS3NWk3lSgWEKhiZQqckUfjk085_WkAGzTqt5SJgmnZtn2jtHlyl50zeaKW5AOG9D2n36Y6HJarewPYjV2JBeiKnbBv1K_Rw9QgvnoI_1v2COq7XPRRarZwSk/s1600/WhatsApp+Image+2020-12-25+at+18.35.47.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz5SUwILO6dLwExWVi3HS3NWk3lSgWEKhiZQqckUfjk085_WkAGzTqt5SJgmnZtn2jtHlyl50zeaKW5AOG9D2n36Y6HJarewPYjV2JBeiKnbBv1K_Rw9QgvnoI_1v2COq7XPRRarZwSk/w400-h300/WhatsApp+Image+2020-12-25+at+18.35.47.jpeg" width="400" /></span></a></div><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Make a paper template of the main body. For a regular face covering, the dimension that works for me is 16x18 cm. For a smaller face, 15x18cm should suffice. </span></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONyoxtqYHoNxW9VKmSzl563F79q7eWxV_LYkpbkKZExJDK_EOf1aRmeKSAG9L-lf4E_fiNGSoadPv6aamfFn9eoaIR8Wif1MOnCi4YwWGZTpmzZL7lIegmxGL3SUeN3tYbLuynm24rKw/s2048/20201225_184253.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONyoxtqYHoNxW9VKmSzl563F79q7eWxV_LYkpbkKZExJDK_EOf1aRmeKSAG9L-lf4E_fiNGSoadPv6aamfFn9eoaIR8Wif1MOnCi4YwWGZTpmzZL7lIegmxGL3SUeN3tYbLuynm24rKw/w300-h400/20201225_184253.jpg" width="300" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIRXr0pQ44RT_BijehSHVupglhYF7ldImFQCwiPtGvEsKqITMy2mXBLjOK3p070Dj9DYHnvcfzDTiZsJKBvscD0ymUVRK5TBR6hCdFri34Dh6QgwdXLdGMaLI9xMPKfF9SKIjmHNCTRI/s2048/20201225_184346.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIRXr0pQ44RT_BijehSHVupglhYF7ldImFQCwiPtGvEsKqITMy2mXBLjOK3p070Dj9DYHnvcfzDTiZsJKBvscD0ymUVRK5TBR6hCdFri34Dh6QgwdXLdGMaLI9xMPKfF9SKIjmHNCTRI/w300-h400/20201225_184346.jpg" width="300" /></span></a></div><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Fold the cotton cloth to make 2 layers. Place the template on the cloth and cut to size as the template. It is best to cut along the weave of the fabric for a cleaner finish.</span></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDho0J4v65Um6vQKdssroTjPfYs8k4mFl2uniiloLYEseOAY_8A9RF85uQ59GYJWiQis33E7OrCJnRm29Hs66yJSeDbHdq8VQ-43elocU2WJdlN9yQuGgHwZFxrcsEJyWgz6VjPO_hoA/s2048/20201225_184427.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDho0J4v65Um6vQKdssroTjPfYs8k4mFl2uniiloLYEseOAY_8A9RF85uQ59GYJWiQis33E7OrCJnRm29Hs66yJSeDbHdq8VQ-43elocU2WJdlN9yQuGgHwZFxrcsEJyWgz6VjPO_hoA/w400-h300/20201225_184427.jpg" width="400" /></span></a></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEwsojnaEbR5cZf8lXKmu3ppB259_d34x9BFzGI-lbaReLGj2uLsCf353uG-INUMfwCz8oQVEGPsaE3MR2Oa1WnWmQ7BCKZWDPxX9bzMfFN_-o4VCkYliKgnubw8vFhJVJE7fVhv7y0Pg/s2048/20201225_184505.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEwsojnaEbR5cZf8lXKmu3ppB259_d34x9BFzGI-lbaReLGj2uLsCf353uG-INUMfwCz8oQVEGPsaE3MR2Oa1WnWmQ7BCKZWDPxX9bzMfFN_-o4VCkYliKgnubw8vFhJVJE7fVhv7y0Pg/w400-h300/20201225_184505.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">With the cloth right side together, sew the cut edge together. Note the pitch setting on the sewing machine.</div></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXes59DL2aofW0adUNXTM8Va8qT0M9jyuG0aEFKXDh5npWlZvmqdpDPv0QXtX4y8rRcUdAIDM7E792eNObdPWEb6AJb1YnVLQ7kC6hUAyyPjzRHMPma9JVCxJ9x4CXZNRxfqgFysMD70/s2048/20201225_184655.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXes59DL2aofW0adUNXTM8Va8qT0M9jyuG0aEFKXDh5npWlZvmqdpDPv0QXtX4y8rRcUdAIDM7E792eNObdPWEb6AJb1YnVLQ7kC6hUAyyPjzRHMPma9JVCxJ9x4CXZNRxfqgFysMD70/w400-h300/20201225_184655.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Flip over to the right side of the covering. Steam press the seam.</div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0KSs4Rm4r25OovR3xOtsIa_W83WrHEckn9uB0_1YnIse8N4z-eN3zbkr191clWoDegnpDEtkVrY2AsPvDAxBcanc9QJswBIGEfL7hG6NlC0CrlHpz0p6J-mMTxpwbr7pV97MsV5-uWU/s2048/20201225_184715.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0KSs4Rm4r25OovR3xOtsIa_W83WrHEckn9uB0_1YnIse8N4z-eN3zbkr191clWoDegnpDEtkVrY2AsPvDAxBcanc9QJswBIGEfL7hG6NlC0CrlHpz0p6J-mMTxpwbr7pV97MsV5-uWU/w300-h400/20201225_184715.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Readjust the pressed covering, such that the seam is at the edge. Press to neaten the covering.</div></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShWdiAsI8IWHHYKv1THTBolpQGVEGOKFTu0ASBzRdPSJLefrJBf3mn9FpGaUf4YJTBIlvmLacJCUpWMx4ucfZyx0cqlWFAXaS4IX9C10S4Vtq63anXyRnK7KPzP0KGS2fUKdHIqORnQs/s2048/20201225_184757.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShWdiAsI8IWHHYKv1THTBolpQGVEGOKFTu0ASBzRdPSJLefrJBf3mn9FpGaUf4YJTBIlvmLacJCUpWMx4ucfZyx0cqlWFAXaS4IX9C10S4Vtq63anXyRnK7KPzP0KGS2fUKdHIqORnQs/w400-h300/20201225_184757.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">At the seam side of the covering, sew another line with width enough space to slide in a plastic nose strip later. This is the top of the covering.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmTQc3y3IXMhJA5Mk64ibhUiGansVh5Au0BClZftd2kVcKpGbzGjSM2xYq38Oy9Jy7toqAm0m4k9Wghkh6fkwyQlvihjxSMKCZm-xAGdvsvMlWWIruB6XcgK6m4p16oe1p3YugwwYEUY/s2048/20201225_184826.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmTQc3y3IXMhJA5Mk64ibhUiGansVh5Au0BClZftd2kVcKpGbzGjSM2xYq38Oy9Jy7toqAm0m4k9Wghkh6fkwyQlvihjxSMKCZm-xAGdvsvMlWWIruB6XcgK6m4p16oe1p3YugwwYEUY/w400-h300/20201225_184826.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">It should look like so. This is the top of the covering.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBDVv7WX7Ci4cI-jsjvH4OJKCkLNW3vTLR7CUp6ZMLZbuCB1jITiQH1oCs6aSkh5C5kLffQ99JBl-wHUAGxUwHSyuqgp1XbGx9GwaCJ5nMnRD6eEq_mY85CaruDr1Xl_SBH9rxGQUMBI/s2048/20201225_184956.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBDVv7WX7Ci4cI-jsjvH4OJKCkLNW3vTLR7CUp6ZMLZbuCB1jITiQH1oCs6aSkh5C5kLffQ99JBl-wHUAGxUwHSyuqgp1XbGx9GwaCJ5nMnRD6eEq_mY85CaruDr1Xl_SBH9rxGQUMBI/w400-h300/20201225_184956.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Make a mark 4 cm down from the top on both sides. Make a fold downwards, around 1.5cm. This is the 1st fold.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3t2s2LbcjPeh-pHcKyV2JT_3IS_I1_JoNZASwBci1TvnQi8aOxaZoIJ8uhANyNC9a_SNto8pBVOKCaKvDylPScUQpQlBTMNP0vXWMik1FQI5OP6eiM5bpPCX0udMwzHikKqZ5BsBInQ/s2048/20201225_185052.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3t2s2LbcjPeh-pHcKyV2JT_3IS_I1_JoNZASwBci1TvnQi8aOxaZoIJ8uhANyNC9a_SNto8pBVOKCaKvDylPScUQpQlBTMNP0vXWMik1FQI5OP6eiM5bpPCX0udMwzHikKqZ5BsBInQ/w400-h300/20201225_185052.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Below the 1st fold, mark 1.5cm on both sides. Pinch the 2 points and make the second fold, 1.5cm. Clip to secure. This is the 2nd fold.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOu2cx1H430WwvQDtdf9_E1zBkPpIyViHEy99Vm105uKjayORkoiofIU2HbyRsTQYdq_GrOY56o0Vnc3MJdn9I-gbIckPkrRwzI48mwjjY_zKvXRlyPjh1YdmuYw8vnNl42U6caUwI_o/s2048/20201225_185230.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOu2cx1H430WwvQDtdf9_E1zBkPpIyViHEy99Vm105uKjayORkoiofIU2HbyRsTQYdq_GrOY56o0Vnc3MJdn9I-gbIckPkrRwzI48mwjjY_zKvXRlyPjh1YdmuYw8vnNl42U6caUwI_o/w400-h300/20201225_185230.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Repeat the above to make the 3rd fold. Secure with clips.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDeU_qvQvrHFxROPxTtlPFUiIyaVwC_hPfzC4bCIEi-3pmHmvZI-AdC_FQDivMUb_ESL1XmZMLt8vGMmyTwBbuiMHi-fdgv-WMSPEYKLs-qK02r6BOka1RxkNoHNwnlld5rm4lDAN_yg/s2048/20201225_185348.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDeU_qvQvrHFxROPxTtlPFUiIyaVwC_hPfzC4bCIEi-3pmHmvZI-AdC_FQDivMUb_ESL1XmZMLt8vGMmyTwBbuiMHi-fdgv-WMSPEYKLs-qK02r6BOka1RxkNoHNwnlld5rm4lDAN_yg/w400-h300/20201225_185348.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Cut out a plastic nose strip, around 8cm. Too short, it's useless. Too long, it's uncomfortable. </div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2-BRbeWThfKjnFGudwPAWDi6qOmxKy4UVPfCL037ZukX4_CoTiMbAMyRirx4h1-cOm6mO0TQ8LA_5_OW-PhBnprRM6Aq4M7dk47rXVUe6AdSYasJ027vR_V17-kCZ6QUrKGcXVoR5Zg/s2048/20201225_185402.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2-BRbeWThfKjnFGudwPAWDi6qOmxKy4UVPfCL037ZukX4_CoTiMbAMyRirx4h1-cOm6mO0TQ8LA_5_OW-PhBnprRM6Aq4M7dk47rXVUe6AdSYasJ027vR_V17-kCZ6QUrKGcXVoR5Zg/w400-h300/20201225_185402.jpg" width="400" /></span></a></div><div><p style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">I slip in the strip at this juncture because I tend to forget after sewing the folds together. </span></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P4HMBfdiVGUkpFDfIeJXldGraj87KfSx-N9srOBra0pGUM8MiAVRzp-GEBR7U_cBwPWV4eNAwXoakH6Vjq5ds0dbKf4sRLKKnp_lWaNNzxmmviG14SKTVObELdPIxSBMDZgyVBuzB-0/s2048/20201225_185545.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P4HMBfdiVGUkpFDfIeJXldGraj87KfSx-N9srOBra0pGUM8MiAVRzp-GEBR7U_cBwPWV4eNAwXoakH6Vjq5ds0dbKf4sRLKKnp_lWaNNzxmmviG14SKTVObELdPIxSBMDZgyVBuzB-0/w400-h300/20201225_185545.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Increase the pitch ; the stitches will be removed later. Sew along to secure the folds. I add a red fancy tag (3cm, folded) below the first fold as my own 'brand' and mark the outer left side of the covering for orientation. It's tacky and if you are new at this, give this tag a miss.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yTNox4DUxihyphenhyphen-xpIM26k4gY5dkvyG-1i6RRDdhVSrM1sP1EwmTZHIKDk5DfDWC8cMaxuLOPbFubjq52VpZswhn4aHotUqLEn34uhmwB2UseDyRcppse_pXsyVc3cKeuxutYbPhUfvJo/s2048/20201225_185638.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yTNox4DUxihyphenhyphen-xpIM26k4gY5dkvyG-1i6RRDdhVSrM1sP1EwmTZHIKDk5DfDWC8cMaxuLOPbFubjq52VpZswhn4aHotUqLEn34uhmwB2UseDyRcppse_pXsyVc3cKeuxutYbPhUfvJo/w400-h300/20201225_185638.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div></div><div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrRke952Oq1DDL-tOl7hkUhwujBtfzjhdwEz_6Wx8pX5SjEPN3bol8mpZ23zdANGV7HTAEgckfZ578-qo4tVmzW8vxLGnlAGyE7GbUfTKMD3dfK6eGa1714ILQQwCOul3SURl4tYU4yY/s2048/20201225_185644.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrRke952Oq1DDL-tOl7hkUhwujBtfzjhdwEz_6Wx8pX5SjEPN3bol8mpZ23zdANGV7HTAEgckfZ578-qo4tVmzW8vxLGnlAGyE7GbUfTKMD3dfK6eGa1714ILQQwCOul3SURl4tYU4yY/w300-h400/20201225_185644.jpg" width="300" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Use a sharp thin appliance to keep the folds in place as the footer moves down the cloth.</span></div></div></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3trpwrpJ7Q2lU2u7E1xgyOyeut61q3CBotAbi_cweHk_5gtUJYVTRkhf5XQdhq5GWpr7orMGN2Za6BfySv26rB-KLrQ6ePvzttORDG2OlZmUh_eP1ONdYme6FWgrXV7eczeh20y0oEUU/s2048/20201225_185809.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3trpwrpJ7Q2lU2u7E1xgyOyeut61q3CBotAbi_cweHk_5gtUJYVTRkhf5XQdhq5GWpr7orMGN2Za6BfySv26rB-KLrQ6ePvzttORDG2OlZmUh_eP1ONdYme6FWgrXV7eczeh20y0oEUU/w400-h300/20201225_185809.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">This is the preliminary result. The folds are held together and do not need to be sewn through.</div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWpyRsDFSVhR_jANiGcqPmpnfRbtsCkYSkjR61VqGyDtMtci66i3a7no8hIeT47rAokUq2l9P7OAHayIpavsRsTXZXRFcqiuPBSNURVWIeXq7gfD4HHe8RND7VWGqCmOE0XdhDgTpkAk/s2048/20201225_185957.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWpyRsDFSVhR_jANiGcqPmpnfRbtsCkYSkjR61VqGyDtMtci66i3a7no8hIeT47rAokUq2l9P7OAHayIpavsRsTXZXRFcqiuPBSNURVWIeXq7gfD4HHe8RND7VWGqCmOE0XdhDgTpkAk/w400-h300/20201225_185957.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Cut 2 pieces of cloth for the sides, 10x4cm.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiGt1huNk9NP4pLRK7e3Yvm0tTUcGbIeeZPLv8rJ3b8QyoMtDbo8Bk_1MBPlkTxNldmvsOz49Lftmbx1SpaQat6wYrOiwf0TYb5lqCfVAefmaV3kz15sFrGgt_iS1ldOH3w61W7CPWas/s2048/20201225_190045.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiGt1huNk9NP4pLRK7e3Yvm0tTUcGbIeeZPLv8rJ3b8QyoMtDbo8Bk_1MBPlkTxNldmvsOz49Lftmbx1SpaQat6wYrOiwf0TYb5lqCfVAefmaV3kz15sFrGgt_iS1ldOH3w61W7CPWas/w400-h300/20201225_190045.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U1_EOHF_wH9uhyphenhyphenLzzGylrbZx29O98K5NmoKcleujxjCtcwrJV9_HRRXedaY1w9iRaGXHfNwD4ZgdN32vaQtxrBgrx_4AnXsKqZ0-FyTTF8yUpZTcHpeZvwJqZp08kg8ll7PH3GBevhM/s2048/20201225_190109.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U1_EOHF_wH9uhyphenhyphenLzzGylrbZx29O98K5NmoKcleujxjCtcwrJV9_HRRXedaY1w9iRaGXHfNwD4ZgdN32vaQtxrBgrx_4AnXsKqZ0-FyTTF8yUpZTcHpeZvwJqZp08kg8ll7PH3GBevhM/w300-h400/20201225_190109.jpg" width="300" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Place the side piece right side to right side at the edge of the covering. Wrap the extended ends and secure with clips.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujO9DCzA54DyUvdrnu5qoy8C7_O-2jDAjJITnirmCGIw-yYNDVXw2DGx4uUnxzj9U934L1jdRPQs584gkBjY8IuraTcQLJ8iHDSBQjegF__6vmwtwhtBbJrdyuis9kgyAuh7P81O4rGU/s2048/20201225_190135.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujO9DCzA54DyUvdrnu5qoy8C7_O-2jDAjJITnirmCGIw-yYNDVXw2DGx4uUnxzj9U934L1jdRPQs584gkBjY8IuraTcQLJ8iHDSBQjegF__6vmwtwhtBbJrdyuis9kgyAuh7P81O4rGU/w400-h300/20201225_190135.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWEILZxB83VVwijp78E9icaHdQVstPeXFakZC2oZdNrcvA0xNkjb1LCelxfW-p67w54i1Sjuol7aw1VwYGT8rQ3mMNfKrMLOkpYf40FBebcRcQQdhO-x7qyepUtveDrlVlzr5fi8dzkc/s2048/20201225_190207.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWEILZxB83VVwijp78E9icaHdQVstPeXFakZC2oZdNrcvA0xNkjb1LCelxfW-p67w54i1Sjuol7aw1VwYGT8rQ3mMNfKrMLOkpYf40FBebcRcQQdhO-x7qyepUtveDrlVlzr5fi8dzkc/w400-h300/20201225_190207.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Set pitch to regular setting. Sew to attach the side piece to the main body. Double stitch to secure. </div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmrv9K8OHR2sTePNBn7K0YEuHILpzMEh6aGr3y_eC-3ZpNU6k8TUQXCZgjg02pf1h2RrsFb8pDIcz70ECZdBCefCwsAMueMWA24wrQg1T88BUmty03buBEv5ubYM1H-G4XkdkeHWrIIM/s2048/20201225_190235.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmrv9K8OHR2sTePNBn7K0YEuHILpzMEh6aGr3y_eC-3ZpNU6k8TUQXCZgjg02pf1h2RrsFb8pDIcz70ECZdBCefCwsAMueMWA24wrQg1T88BUmty03buBEv5ubYM1H-G4XkdkeHWrIIM/w400-h300/20201225_190235.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Flip over the side piece.</span></div></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3VMML8h5GbPk6OR_X4mr8jd1vDEjAe-VQutgMaKPqOPdZljDa0lmUPgzwKrICe3U1k3rlc6TMmYPRueqKpN3A0cmcSTfzGTpqgYYV8__F9ogEoYpQo9lWPrutuc1mA8gSwOroET9eNk/s2048/20201225_190259.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3VMML8h5GbPk6OR_X4mr8jd1vDEjAe-VQutgMaKPqOPdZljDa0lmUPgzwKrICe3U1k3rlc6TMmYPRueqKpN3A0cmcSTfzGTpqgYYV8__F9ogEoYpQo9lWPrutuc1mA8gSwOroET9eNk/w400-h300/20201225_190259.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Flip over to show the raw side of the side piece. Fold the 2 ends and double fold to wrap the raw edge of the main body. </div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9QgPluoWEEnvOb_hRz7NLdl4GWoIA7w-He5qabDhK8JKx6KdJI2_muR8Yhm7dER8V-AfRgs4UiFwdKW0dukjbwEU8OacsXokVRn_V5FTz5Hp5OrvN_4MSQ8HyPehpNht0LL4kgpFdaA/s2048/20201225_190321.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9QgPluoWEEnvOb_hRz7NLdl4GWoIA7w-He5qabDhK8JKx6KdJI2_muR8Yhm7dER8V-AfRgs4UiFwdKW0dukjbwEU8OacsXokVRn_V5FTz5Hp5OrvN_4MSQ8HyPehpNht0LL4kgpFdaA/w400-h300/20201225_190321.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Secure the folded side piece.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-xDMplbxuTsjwp0x0QN4rFb7M0_Fg9Qhsk235HeJX8PXmpM7CQA5W1xX6-JR0M_8Ma4UkbT7L5uwhbAssQ4CJnDFRbXAGbXZIfa0_mOiJT9tfVsSf_rpNAX11YZMWURlQYUI32tYEJ0/s2048/20201225_190401.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-xDMplbxuTsjwp0x0QN4rFb7M0_Fg9Qhsk235HeJX8PXmpM7CQA5W1xX6-JR0M_8Ma4UkbT7L5uwhbAssQ4CJnDFRbXAGbXZIfa0_mOiJT9tfVsSf_rpNAX11YZMWURlQYUI32tYEJ0/w400-h300/20201225_190401.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Note that the bottom fold extends about 1mm beyond the intended seam line. This allows a neat finish. Now sew along the main and side piece slowly. </span></div></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9ouGZWNZXMEJWHogRCpkJSLCZiJyzNRwg1C4wlEiyzmzV3cqC4TxoXjwaD24ToOQcnLKPnBeYqpdEStELgkek7QdDW_IINhlil-EQvkpjSQXJ2mG3-opruslOESGZh9O5KcLZqUzpLg/s2048/20201225_202946.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9ouGZWNZXMEJWHogRCpkJSLCZiJyzNRwg1C4wlEiyzmzV3cqC4TxoXjwaD24ToOQcnLKPnBeYqpdEStELgkek7QdDW_IINhlil-EQvkpjSQXJ2mG3-opruslOESGZh9O5KcLZqUzpLg/w400-h300/20201225_202946.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Do a final check to ensure top and bottom of the main body is of the same length. If it isn't, mark and trim the other raw edge. This ensures the end product turns out professional looking.</div></span><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pJiyPYIg0jhBW0HEckD3Q4QWBi5MkWStPJK1gNjnU2hUDZq6juSzFxepPpJc7x25OzLy6UoU64Uz42Z51OgNDuytulqa3_laYEJP5mNMpVQ5BoZHLYU0bl8AZo5HZK9JMvItYKV8GKg/s2048/20201225_204207.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pJiyPYIg0jhBW0HEckD3Q4QWBi5MkWStPJK1gNjnU2hUDZq6juSzFxepPpJc7x25OzLy6UoU64Uz42Z51OgNDuytulqa3_laYEJP5mNMpVQ5BoZHLYU0bl8AZo5HZK9JMvItYKV8GKg/w300-h400/20201225_204207.jpg" width="300" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTpHQ_MiGrjpkvSYkPUWQPSn7x0HrMe4QIdb4dmfQyEJ1AMonNI3gGpTvlpGohG_UpgNXkVCbQBP8mBIAVoyydFHoMbRrAfx_fHnJp1EPEnnte5isIGLDymOVoFPeci4ZWfpW7GtNUiU/s2048/20201225_204327.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTpHQ_MiGrjpkvSYkPUWQPSn7x0HrMe4QIdb4dmfQyEJ1AMonNI3gGpTvlpGohG_UpgNXkVCbQBP8mBIAVoyydFHoMbRrAfx_fHnJp1EPEnnte5isIGLDymOVoFPeci4ZWfpW7GtNUiU/w400-h300/20201225_204327.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Repeat for the other side piece.</div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O5XerScY9UqM5wgm11Vdbj0JjjB_XIgBetvdROITXduFY-Y6gSHSM1sdsNZggnQeskZywRx2Dmz8j2V-T8Iy_2u-i5QBr_fK0pN3NZcpDvf1BBeBEkCMKootSSWaRXBgGvFcZ7iuSqM/s2048/20201225_205634.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O5XerScY9UqM5wgm11Vdbj0JjjB_XIgBetvdROITXduFY-Y6gSHSM1sdsNZggnQeskZywRx2Dmz8j2V-T8Iy_2u-i5QBr_fK0pN3NZcpDvf1BBeBEkCMKootSSWaRXBgGvFcZ7iuSqM/w400-h300/20201225_205634.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;">For a final check, make sure both top and bottom are of the same length.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6J4Ff5-01Lbo533qFxQ8pfyLohJIBiFqlFv18kMt3etT8IK7_owln5EmwfmfQqPi8Z7BtXpifosCzIN00qocRyHM1odPpERNhEO-9kfwrFTatE_gliRXApLCBxfHCNnYFtmHGNT-BXo/s2048/20201225_205732.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6J4Ff5-01Lbo533qFxQ8pfyLohJIBiFqlFv18kMt3etT8IK7_owln5EmwfmfQqPi8Z7BtXpifosCzIN00qocRyHM1odPpERNhEO-9kfwrFTatE_gliRXApLCBxfHCNnYFtmHGNT-BXo/w400-h300/20201225_205732.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Cut out 2 pieces of elastic bands, 3mm width, to 13-14 inches long.</div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7GrTrZBxE6HhUMtwhnFMYc1p_xSytcpfbJ-uUXqOwy_OF6hthOhXshejxZJhmAzp9Y-fhy9O9dLThtAHbj-RWMSlmxD50gHGY20P54UZzEfYkyCBQlefQThOtIKzcGKRGPzgJasTjV4/s2048/20201225_205841.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7GrTrZBxE6HhUMtwhnFMYc1p_xSytcpfbJ-uUXqOwy_OF6hthOhXshejxZJhmAzp9Y-fhy9O9dLThtAHbj-RWMSlmxD50gHGY20P54UZzEfYkyCBQlefQThOtIKzcGKRGPzgJasTjV4/w300-h400/20201225_205841.jpg" width="300" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Use the threading device to guide the elastic through the side side. For ease of threading, I use a cut drinking straw to guide the blue threader into it. It prevents the threader from getting stuck in the inside folds of the side piece.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43T4n9F0LifkkNeJVsJ_JGz7bMhyrE4W8S0rNpl2RslvFneAkj7GezH0rTitfJHtt5fLmf0aJBg1OCJ8qAnoIvqLmeGIT6gdhoEe3gOSX_n9cPHkb11tl99sOQC-cJK_h0tR7PB0mNZ8/s2048/20201225_205856.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43T4n9F0LifkkNeJVsJ_JGz7bMhyrE4W8S0rNpl2RslvFneAkj7GezH0rTitfJHtt5fLmf0aJBg1OCJ8qAnoIvqLmeGIT6gdhoEe3gOSX_n9cPHkb11tl99sOQC-cJK_h0tR7PB0mNZ8/w300-h400/20201225_205856.jpg" width="300" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">There it goes! Easy peasy!</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugBmrkvtChUYBEyn0tiK9zJZVxDGwCCVAjndZhP29Dj6nHD0YCIsUn0y8gyluzsyWcNi8pdolgqxBUZ93P6ujeQxpTQqcImtfHJ6sSPNRt6uPmcavXYrSpu59K0cS6Fj7SQYe6-ygxRE/s2048/20201225_210018.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugBmrkvtChUYBEyn0tiK9zJZVxDGwCCVAjndZhP29Dj6nHD0YCIsUn0y8gyluzsyWcNi8pdolgqxBUZ93P6ujeQxpTQqcImtfHJ6sSPNRt6uPmcavXYrSpu59K0cS6Fj7SQYe6-ygxRE/w400-h300/20201225_210018.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYVoxwwx8v71NK-861g58JBMMimizg0FY9f7a_BlhyMVUnWZQ6zgQ9TKMmgQj68j6tDw3iqSFFYKyXw2AeEo67wipOa4VPCF2GRh03paXtmVj1EqeJGQ_UBUe0lHGo_SutBiGfereh64/s2048/20201225_210403.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYVoxwwx8v71NK-861g58JBMMimizg0FY9f7a_BlhyMVUnWZQ6zgQ9TKMmgQj68j6tDw3iqSFFYKyXw2AeEo67wipOa4VPCF2GRh03paXtmVj1EqeJGQ_UBUe0lHGo_SutBiGfereh64/w400-h300/20201225_210403.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VNQl6S27D0WNBmkLD2lMaKdM0mZ79nJNbqTkw65-4ZBkZlQ6GOrZRX8k3VBbiJkuvFUMGSRXRh-QIrx9JX3Fbq6Aun2f6R347ZzjBEsXF-gZmzkwK2yuw9fZRYOdeXOsiyYEdD2vVBo/s2048/20201225_210447.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VNQl6S27D0WNBmkLD2lMaKdM0mZ79nJNbqTkw65-4ZBkZlQ6GOrZRX8k3VBbiJkuvFUMGSRXRh-QIrx9JX3Fbq6Aun2f6R347ZzjBEsXF-gZmzkwK2yuw9fZRYOdeXOsiyYEdD2vVBo/w400-h300/20201225_210447.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;">Almost there! Knot the elastic. Hide the knot in the side piece. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpcH7nnmDyu6Nq_dwPmJuPzreScY3SIGiDLLvN0SOb1dtHi5f_9TnrAGJeqgxY4ML40dm6RwDa5-ALUXdENIH-dqH9Q8Xy_wxuL2o7O2drR9E9IBEQi2wCk_9uLzXr3YEENCKUdRsGBk/s2048/20201225_210530.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpcH7nnmDyu6Nq_dwPmJuPzreScY3SIGiDLLvN0SOb1dtHi5f_9TnrAGJeqgxY4ML40dm6RwDa5-ALUXdENIH-dqH9Q8Xy_wxuL2o7O2drR9E9IBEQi2wCk_9uLzXr3YEENCKUdRsGBk/s320/20201225_210530.jpg" width="320" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">Here's the finishing touch! Use a thin wire to loop the elastic band through the silicone stopper.</div></span></div><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPiNn88eVr78P2fy3gl29bQ8AgXovNrXdyGptj2Z1chx6mYRkCji2AnzIkuExBQi4DtjGscHIQ-eKtc8HaKrH30KxZuQcYFEb0nMNH1UpxqhZXZjMmZvL61Hwxsjm0IMj0K9_d5UhdM0/s2048/20201225_210854.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPiNn88eVr78P2fy3gl29bQ8AgXovNrXdyGptj2Z1chx6mYRkCji2AnzIkuExBQi4DtjGscHIQ-eKtc8HaKrH30KxZuQcYFEb0nMNH1UpxqhZXZjMmZvL61Hwxsjm0IMj0K9_d5UhdM0/w400-h300/20201225_210854.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvpRPnSjybrDM0b4Hsf8oYbTrTL5-Na6OqS2lQZIJlXFIZtxxkjUVpwvwb4X9uSCebW26Vfo79prFK9CgrT6E3wBA7IdLsWwIRy6HZr2kFuBjlecdelO6c0siKNMb_gxURAzkHjq68k/s2048/20201225_211147.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkvpRPnSjybrDM0b4Hsf8oYbTrTL5-Na6OqS2lQZIJlXFIZtxxkjUVpwvwb4X9uSCebW26Vfo79prFK9CgrT6E3wBA7IdLsWwIRy6HZr2kFuBjlecdelO6c0siKNMb_gxURAzkHjq68k/w300-h400/20201225_211147.jpg" width="300" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYhPB7gyBznPw5jPOhjTigYFxrqMoWfZhbH7G0n8sJd79dyUIODQpO7MgnQXOYggJbN6CWN1gD6v5KnhFekZCxOy9XmXAQzVxbb5joanJeZB4K9QMo50BhVgqUEkbfoD0IBJUW28mfO8/s2048/20201225_211133.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYhPB7gyBznPw5jPOhjTigYFxrqMoWfZhbH7G0n8sJd79dyUIODQpO7MgnQXOYggJbN6CWN1gD6v5KnhFekZCxOy9XmXAQzVxbb5joanJeZB4K9QMo50BhVgqUEkbfoD0IBJUW28mfO8/w400-h300/20201225_211133.jpg" width="400" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;">The final product should be a symmetrical rectangle ( is there any non symmetrical rectangle ? But you know what I mean )</div></span><div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCEpyn3hHbu4_w8vCXhvxirwxD2f_4mLLy4hFWnph5CfA4eIzG7BjviJnPURAGvoL-4oNRMauJj1xUqcADqZ_ipsLm69GYpkdBCrNi88-sSvhlg_0m412202_GOy-ItXAi-TbA0DJjh0/s2048/20201225_211054.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCEpyn3hHbu4_w8vCXhvxirwxD2f_4mLLy4hFWnph5CfA4eIzG7BjviJnPURAGvoL-4oNRMauJj1xUqcADqZ_ipsLm69GYpkdBCrNi88-sSvhlg_0m412202_GOy-ItXAi-TbA0DJjh0/w640-h480/20201225_211054.jpg" width="640" /></span></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Ta-da! The final product that is good to go. Remember to give it a wash before using it. I iron mine for comfort before using them.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Handmade masks are 'artisanal' and therefore sizes vary between masks. Any deviation of more than 2 mm is visible to the eye, so take time to secure the material before sewing. </span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">A blessed Christmas to all my readers here.</span></div>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com4tag:blogger.com,1999:blog-8220360628407874753.post-264730749150683192020-12-08T14:58:00.002+08:002020-12-08T15:00:30.757+08:00 Brie and cranberry puff<p><span style="font-family: courier; font-size: medium;"><br /></span></p><span id="docs-internal-guid-38ceb48a-7fff-dc1b-e471-14ab7650a845"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFCpMTjz8MXShsu1h_jc6vT2mAXYf07girDvUFtb5nS-v84fYfdIJoCzP2Uo0Q34d89cUMDjG2q4eQ-LUnSeqSezcCxSYTr9sfTbowBzw_Dzxf2ULSGepSFsxgrAKPWy0ed8QrGydNss/s1200/IMG_0534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFCpMTjz8MXShsu1h_jc6vT2mAXYf07girDvUFtb5nS-v84fYfdIJoCzP2Uo0Q34d89cUMDjG2q4eQ-LUnSeqSezcCxSYTr9sfTbowBzw_Dzxf2ULSGepSFsxgrAKPWy0ed8QrGydNss/w426-h640/IMG_0534.jpg" width="426" /></a></div><br /><span style="font-family: courier; font-size: medium;"><br /><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">I first learned to eat brie when I stayed in Paris; hubby and kiddo could not have enough of the stinky cheese and night after night, the pungent smell of brie filled the dinner area. In fact. We visited the cheese shop so many times the checkout staff at the store asked if we had a ‘Friends’ card for our purchases.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Later, I progressed to bake that cheese that gives me goose pimples and found that it was quite palatable when baked. The baked version was a huge hit (baked with cranberry sauce or jam) with friends too. So this year, after an almost year-long social distancing from friends due to the pandemic, I am spoiling them silly at my get-together dinner (with social distancing rules in place, of course). And while I am at it, I might as well increase the level of oomph and throw in a puff pastry into the equation.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Store-bought puff pastry was a cinch to work; this whole dessert took me a mere 30 minutes from start to finish but I am not going to reveal how easy that is to my guests. For those who don’t care for brie cheese, at least this pastry is pretty to look at.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Presented on a gold paper dessert holder, it could be mistaken as a takeout from the pastry section of a buffet. The phrase “Eating with your eyes” definitely has some truth in it!</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Verdict: Savory, tart, light and crispy - an explosion of sensory experience on the palate.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Makes 5 modest portions.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Ingredients:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">½ cup of cranberry sauce</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Brie cheese, cut crosswise</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Puff pastry, store bought</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Long pastry dish/tray with removable bottom. Go free hand if you don't have it.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Method:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Preheat the oven to 200C.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Cut a piece of puff pastry to size.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Score a margin of 1 cm around the puff. This provides a kind of wall to keep the pastry and makes it look more complicated than it actually is.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Let the pastry completely thaw on the baking tray.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Drop cut pieces of brie cheese on the pastry, all within the scored area.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Spoon out thin layers of cranberry sauce onto the cheese.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Brush the margin with egg white.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Bake at 200C for 20-25 minutes or until the puff looks tan.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Cool and enjoy!</span></span></p><div style="text-align: justify;"><br /></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0tag:blogger.com,1999:blog-8220360628407874753.post-13399429368783691262020-12-02T22:05:00.002+08:002020-12-02T22:05:45.729+08:00Apple Turnover in puff pastry<p style="text-align: justify;"><span style="font-family: courier; font-size: medium;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: courier; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXiqQy_JhP17tCTjTz3-TsODOrBwNRdyIIiD7a9k7T0Si_SBCrUG8j78eQzvWFY5AGxzSPFMCK4u1cp2RikOUiIFXBKc5WDrZL0ijCBWlIQ_z8kQoR4vLwUWZnJKDQOkIfrRz-KF-obM/s1200/WhatsApp+Image+2020-12-02+at+22.04.09.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXiqQy_JhP17tCTjTz3-TsODOrBwNRdyIIiD7a9k7T0Si_SBCrUG8j78eQzvWFY5AGxzSPFMCK4u1cp2RikOUiIFXBKc5WDrZL0ijCBWlIQ_z8kQoR4vLwUWZnJKDQOkIfrRz-KF-obM/w400-h266/WhatsApp+Image+2020-12-02+at+22.04.09.jpeg" width="400" /></a></span></div><span style="font-family: courier; font-size: medium;"><br /></span><p></p><span id="docs-internal-guid-37bcb7c8-7fff-36c1-e0c5-4ba7cd71e9de"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">I thought I muddled the recipe when I misread the procedure. Instead of soaking the chopped apples in lemon infused water, I dumped every ingredient mentioned except the egg wash and cooked it over a merry pot.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: courier; font-size: medium;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">It was a relief; the outcome was brilliant and reminds me of accidental scientific blunders that turned out to be great discoveries. In anycase, I credit this </span><a href="https://www.allrecipes.com/recipe/59124/apple-turnovers/" style="text-decoration-line: none;"><span style="color: #1155cc; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">recipe</span></a><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> for its portion though I have interpreted it rather broadly.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Verdict: eggy pastry with apple filling that is tart with bright notes. The starch binds the filling so it is not soggy at all and keeps well over a day. </span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Makes 4 turnovers.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Ingredients:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">2 medium gala red apples, peeled, cored, chopped</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">2 small cups of water</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">1 tbsp brown sugar</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Juice of 2 wedges of lemon</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">1 tbsp cinnamon</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">1 tbsp cornflour + 1 tbsp water</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">1 puff pastry sheet, thawed</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Eggwash</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Method:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">In a pot, combine apples. Water, sugar,lemon juice, cinnamon.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Bring to a boil and turn heat to medium until water is reduced to almost dry, about 15 mins.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Stir in the cornstarch mixture. Cook at low heat until apples come together.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">cool .</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Thaw a puff pastry on a silicon mat / baking paper that fits the baking pan.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Cut the pastry into 4 squares.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Scoop the cooled apple filling onto the middle of each cut pastry square.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Bring a corner of the pastry and fold carefully to make a triangle.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Press the edges of the together to seal.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Brush the top of the puff with eggwash.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Use a slender knife and make 2 holes for venting.</span></span></p><span style="font-family: courier; font-size: medium;"><div style="text-align: justify;"><br /></div></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Preheat oven to 200C.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Place the tray on a rake and bake at 200C for 25 minutes.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: courier; font-size: medium;">Cool well and enjoy!</span></span></p><div style="text-align: justify;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com1tag:blogger.com,1999:blog-8220360628407874753.post-73360059873984361902020-11-18T22:20:00.000+08:002020-11-18T22:20:28.541+08:00Mini chicken puffs <span id="docs-internal-guid-be22d6cb-7fff-cb27-ca60-db81891ab38e"><span style="font-family: courier; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimln-ajk95C50XS4jmFfoJlv4Ndx0-YKPB9kkYXI_2_N9rGRxtClXPE1mfBZ7hk6Wbx2Ut2BgR0ORa6YBp2KLwb_gK8hcNWkvYSXtAkjApccgVfviuDOmRZ5RL0xOnNq8PMFrrMUWL-3k/s1200/WhatsApp+Image+2020-11-18+at+21.57.51.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimln-ajk95C50XS4jmFfoJlv4Ndx0-YKPB9kkYXI_2_N9rGRxtClXPE1mfBZ7hk6Wbx2Ut2BgR0ORa6YBp2KLwb_gK8hcNWkvYSXtAkjApccgVfviuDOmRZ5RL0xOnNq8PMFrrMUWL-3k/w400-h266/WhatsApp+Image+2020-11-18+at+21.57.51.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyuJJMj4tmIH9K3qhiq1NOK37A7nbqbgqupkxDMIj9t6hhVgDNrLuH8qCHKysBlOSZpKVCj75KAdfvrPbYAj54oqeE6SpnohpoYqGmX179zSLtk3EKLBKIrjWEMKrl_Y5OJHK_MigOG8/s1200/WhatsApp+Image+2020-11-18+at+21.57.52.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyuJJMj4tmIH9K3qhiq1NOK37A7nbqbgqupkxDMIj9t6hhVgDNrLuH8qCHKysBlOSZpKVCj75KAdfvrPbYAj54oqeE6SpnohpoYqGmX179zSLtk3EKLBKIrjWEMKrl_Y5OJHK_MigOG8/w400-h266/WhatsApp+Image+2020-11-18+at+21.57.52.jpeg" width="400" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><br /></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I have given up the idea of making pastry from scratch. It’s near impossible when the kitchen is a perpetual 30C, I have a very small counter top and a fridge that is overflowing on most days leaving no room for pastry making. Most importantly, I don’t have the patience for the whole pastry making process.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Today, for the first time in my baking life, I bought myself frozen puff pastry and endeavored to make my favorite chicken puff which has been costing me a little fortune to buy. The potato and carrot were from some abandoned cooking project so I put them to good use.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">After watching loads of videos on making puffs, I plucked up the courage to actually do it. It turned out pretty decent and I am ,as the British say, pretty chuffed about the entire thing. Can’t be anymore pleased!</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 5 smallish yummy puffs</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredientsw:</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Puff pastry (thawed partially)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 potato, 1 carrot both peeled and cut into small cubes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Half a chicken thigh, skinned and cut into small cubes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon of plain flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Egg Wash</span></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prepare a baking tray. Line with silicon mat. Set aside.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a pot, heat 1 tbsp of olive oil.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fry the potato, carrot and chicken over medium heat until chicken is cooked and potato soft, about 15 mins.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add chicken powder, salt and pepper to taste.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Do not drain the liquid in the pot.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add flour. Stir to coat until mixture binds together.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cool before use.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To make the puffs, use a big round cutter and cut out the partially thawed puff pastry.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spoon the potato chicken filling onto the cut out pastry.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Transfer the filled pastry carefully to the baking tray. </span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If you have a problem handling the soft pastry, cut out the circle and place it on the silicon mat before spooning the filling.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fold the round pastry to make a semi circle, pressing the edges to seal.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">With a skewer, pierce a couple of holes to vent the puff. </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">This ensures the puff does not get soggy from steam.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Brush with egg wash.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 200C.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bake the puffs for 22 mins. Puffs should look tanned.</span></p><div style="text-align: justify;"><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cool and enjoy!</span></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span></span><p style="text-align: justify;"><span style="font-family: courier; font-size: medium;"> </span></p>The Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.com0