chocolate semifreddo

ingredient:

- 1/2 cup whipping cream

- 2 egg yolks

- 45 g sugar

- 1/4 tsp salt

- 63 g bittersweet chocolate, chopped

- 85 g cream cheese

- 1/2 tsp gelatin (optional)

- 1 tbsp water (optional)

1. Line 3.5 inches pan with plastic wrap or parchment paper and set aside.

2. Sprinkle the gelatin over the water and let bloom for 5 minutes. 

3. Beat whipped cream until stiff peaks form.  Chill it in refrigerator.

4. Double boil egg yolks and sugar.  Keep whisking it until it reach 140F.  (The bowl should not touch the boiling water.)

5. Add chocolate and keep stir it for 1 min.

6. Remove the chocolate yolk mixture from the heat, add gelatin water and whisk it until the mixture cools to room temperature.

7.  Transfer the chocolate yolk mixture to cream cheese, whisk until completely smooth.

8. Gently fold the cream cheese mixture into the chilled whipped cream with silicone spatula.

9.  Once it's mixed, pour it into the prepared pan. Freeze for at least 12 hrs and up to overnight.  Mixture should be frozen solid.

9. Before serving, unwrap the plastic wrap or parchment paper.  Cut into serving size.  Defrost it at room temperature for 20 mins. Or defrost it in fridge for 1 1/2 hrs.  Ready to eat.

10. Semifreddo can serve with whipped cream.

potato pancake

ingredients:

- 1 potato, cut into matches sticks size

- 1 egg

- 1/4 to 1/2 cup Korean pancake flour

- 1/8 to 1/4 cup water

sriracha mayo dip (optional):

- 1 tsp sriracha sauce

- 1 tbsp mayonnaise or more to taste

1. Cut the potato into matches sticks size.

2. Add the egg and flour, mix.

3. Add water slowly, until the batter easy to pour but not runny.

4. Preheat medium high heat of the waffle maker.

5. When ready, scoops the potato batter, close the waffle lid and cook for 4 mins.

6. Ready to eat. Nice match with sriracha mayo dip.

easy cookie icing

ingredients:

- 1 cup icing sugar

- 1 tbsp milk (add more if need)

- 2 tsp corn syrup

- 1/4 tsp vanilla extract

- food colouring

1. Sift icing sugar.

2. Add the rest ingredients and mix well.

3. Add more milk if need.

4. Separate the icing not difference piping bags.

5. Add food colouring in each bag and mix well.

6. Ready to use!!

meringue

French meringue:

Better recipes for meringue cookie, pavlova
- caster sugar : egg white 2:1 (by weight)

- salt, rose water and or vanilla to taste

- marshmallow for each meringue cookie

1. Beat until the egg white has bubble with standing mixer.

2. Turn to medium high beat until foam bubble.

3. Add sugar slowly to the beating egg white.

4. After all the sugar added, continue beat for 8 mins.

5. Add salt, rose water and or vanilla, continue beat for 5 mins.

6. Pipe the base first, add dark chocolate chip, then pipe the meringue and cover the chocolate chip.

7. Preheat 215 F.

8. Bake for 45 mins.

9. Turn off the oven and cool the meringue cookies at the oven.

Swiss meringue buttercream:

Easier method to make buttercream

notes: not good for meringue cookie, pavlova, the texture will drier than French meringue.

- 4 large egg white

- 300 g sugar

- 400 g butter, room temperature

- salt and vanilla to taste

1. Double boil, stir until all the sugar dissolve or reach safety temperature 60-70 C.

2. Whisk for 15 mins.

3. Add butter slowly.

4. Whisk until smooth, silky buttercream.

5. Add salt and vanilla and whisk until mix.

Safe to keep 3 days at room temperature

Ruby chocolate buttercream:

- 2 large egg white

- 150 g sugar

- 200 g butter

- 200 g ruby chocolate

1-4. Same steps from above.

5. Add melt ruby chocolate and already cool a little bit to the buttercream, continue beat it until silky and smooth.  Ready to use.

Italian meringue:

better for meringue cupcake,

- 480 g caster sugar

- 150 ml water

- salt and vanilla to taste

1. Don't stir, heat medium low heat until 110 C, keep cooking sugar syrup

2. Start to beat the egg white, until foam bubble.

3. Sugar syrup reach 118-120 C (soft candy stage)

4. Add slowly on the side of the bowl to the beating egg white.

5. Keep beating about 10 mins.

ref: https://www.youtube.com/watch?v=QEtjZgeHRPY

Christmas apple cider

ingredients:

- 10 large apples, quartered

- 1/2 orange, halved

- 4 cinnamon sticks

- 1 tsp whole allspice

- 1 whole nutmeg

- 1/2 cup brown sugar

1. Put all the ingredients in a large dutch oven.

2. Cover with water by at least 2".

3. Bring to a boil, then reduce heat and simmer, covered, continue to cook for 2 hrs.

4. Remove orange.

5. Use potato masher to mash apples.

6. Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out.  Discard solids.

7. Serve warm!

cheesecake semifreddo

ingredients:

- 1/2 cup whipping cream

- 3 egg yolks

- 50 g granulated sugar

- 125 g cream cheese

- 137 g mascarpone cheese, or 125 g cream cheese

- 1/4 tsp salt

- 1 tsp vanilla extract

- 1 tsp lemon juice

- 1/2 tsp rum (optional)

- 1 tsp gelatin (optional)

- 1 tbsp water (optional)

**** The ingredients will be listed again @ below **** 

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- 1 tsp gelatin (optional)

- 1 tbsp water (optional)

1. Line 3.5 inches pan with plastic wrap or parchment paper and set aside.

2. Sprinkle the gelatin over the water and let bloom for 5 minutes. 

- 1/2 cup whipping cream

3. Beat whipped cream until soft peak form.  Chill it in refrigerator.

- 3 egg yolks

- 50 g granulated sugar

4. Double boil egg yolks, sugar, and rum.  Keep whisking it until it reach 140 F.  (The bowl should not touch the boiling water.)

5. Remove the yolk mixture from the heat.

- 125 g cream cheese

- 137 g mascarpone cheese, or 125 g cream cheese 

- 1/4 tsp salt

- 1 tsp vanilla extract

- 1 tsp lemon juice

6. During that time, whisk cream cheese, mascarpone, salt, vanilla extract and lemon juice, until soften.  Keep beating it, add the yolk mixture and add gelatine water, until completely smooth.

7. Gently fold the cream cheese mixture into the chilled whipped cream with silicone spatula.

8. Once it's mixed, pour it into the prepared pan. Freeze for at least 12 hrs and up to overnight.  Mixture should be frozen solid.

9. Before serving, unwrap the plastic wrap or parchment paper.  Cut into serving size. Defrost it at room temperature for 20 mins.  Or defrost it in fridge for 1 1/2 hrs.  Ready to eat.

10. Semifreddo can serve with whipped cream, fruit syrup, etc.

notes:  After we moved to Toronto, we missed the cheesecake from Cheesecake, etc. in Vancouver. I wanted to tried making the similar one.  And this ratio of the ingredients seems really like it!!

pumpkin pie

ingredients: (make 2 pies)

- 2 frozen pie shells

- 3 large eggs

- 1/2 cup dark brown sugar
- 1/2 cup white sugar

- 1 tbsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves

- 1/8 tsp black pepper
- 1/8 tsp ground cardamom (optional)
- 1/2 tsp lemon zest
- 2 cups pumpkin pulp purée
- 1 1/2 cups heavy cream or one 354ml can of evaporated milk

1. Preheat the oven to 375°F.

**** The ingredients will be listed again @ below ****

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- 2 frozen pie shells

2. Pre-bake the pie for 10 mins.

3. Turn the oven to 425°F.

- 3 large eggs

- 1/2 cup dark brown sugar
- 1/2 cup white sugar

- 1 tbsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves

- 1/8 tsp black pepper
- 1/8 tsp ground cardamom (optional)
- 1/2 tsp lemon zest

4. Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, cornstarch, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, pepper and lemon zest.

- 2 cups pumpkin pulp purée

- 1 1/2 cups heavy cream or one 354ml can of evaporated milk

5. Mix in the pumpkin purée.

6. Stir in the cream. Beat together until everything is well mixed.

7. Pour the filling into Pre-baked pie shell.

8. Bake at a high temperature of 425°F for 15 minutes.

9. Then after 15 minutes, lower the temperature to 350°F. Bake for 25 mins.

10. Put foil around the edge to keep the crust from getting too browned. Continue bake for 30 mins or more. Or until the pie is done when a knife tip inserted in the centre comes out wet but relatively clean. The centre should be just barely jiggly.

11. Cool the pumpkin pie on a wire rack for 2 hours.

12. Serve with whipped cream.

Note: that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. Serve with whipped cream.

Ref: https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/#tasty-recipes-74846-jump-target

and

https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

chicken strips

ingredients:

- 4 chicken breast, cut into 1/2 inch thick

- 1 tsp salt

- 1/2 tsp white pepper

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 2 tbsp milk

- 1/2 cup all-purpose flour

- 1 tsp salt

- 1 egg, beaten

- 1/8 cup milk

- 1/2 cup cornflakes crumbs

- 1/2 dried parsley flakes

- 2 tsp hot sriracha sauce

- 4 tbsp mayonnaise

**** The ingredients will be listed again @ below **** 

 ------------------------------------------------------------- 

- 4 chicken breast, cut into 1/2 inch thick

- 1 tsp salt

- 1/2 tsp white pepper

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 2 tbsp milk

1. Mix chicken breast, salt, white pepper, garlic powder, onion powder and milk.  Marinade for 20 mins or more.

- 1/2 cup all-purpose flour

- 1 tsp salt

- 1 tsp garlic powder

- 1 egg, beaten

- 1/8 cup milk

- 1/2 cup cornflakes crumbs

- 1/2 dried parsley flakes

2. Preheat the oven for 385F degree.

3. Prepare 3 bowls:

    1st bowl: mix all-purpose flour, salt and garlic powder.

    2nd bowl: mix egg and milk.

    3rd bowl: mix cornflakes crumbs and dried parsley flakes.

4. Coat 1st bowl flour on the chicken breast.

5. Dip into egg mixer.

6. Coat the chicken with cornflakes crumbs outside.  Repeat 4 to 6 for all the chicken strips.

7. Spray some oil on the Gotham Crisper Tray (or on an oven proof rack with a baking pan.)

8. Layer the chicken strips on the tray without overlap.

9. Spray some oil on top of the chicken strips.

10. Bake for 15 mins or until inside is 165F degree or clear water out. Bake about 3 rounds to cook all the chicken strips.

- 2 tsp hot sriracha sauce

- 4 tbsp mayonnaise

11. Mix hot sriracha sauce and mayonnaise to sriracha mayonnaise for dipping.

note:

reheat left-over chicken strip:

1. Preheat the oven to 385F degree, bake for 15 mins.

butternut squash soup

ingredients:

- 2 tbsp extra virgin live oil

- 4 cloves garlic, chopped

- 1 onion, chopped

- 1 butternut squash, about 3 lb

- 1 tbsp sage, chopped

- 1 tbsp thyme, chopped

- 1/2 tbsp rosemary, minced

- 4 cups chicken broth or vegetable broth

- salt and pepper, seasoning

- 1 tbsp whipping cream, whipped

1. Cook it a night before.  Heat the oil in a dutch oven or large pot over medium heat.

2. Add onion and garlic until soft.

3. Add squash and continue cook for 8 to 10 mins.

4. Add sage, thyme and rosemary stir and cook about 1 mins. until fragrant.

5. Add 3 cups broth and remove all the bottom brown.  Bring to boil.

6. Cover and reduce heat to a simmer.  Cook until squash is tender about 20 mins.

7.  Turn off the heat, keep it over the courter over night.

8.  Use blender to blend the soup until smooth.

9.  Pour the soup back to the pot and add the rest 1 cup broth and cook until boil again.  Stir occasionally.

10. Season with salt and pepper.

11.  Add whipped cream to decorate.

ref: https://www.loveandlemons.com/butternut-squash-soup/

stabilized whipped cream (or chocolate whipped cream)

ingredients:

- 4 tsp water

- 1 tsp unflavoured gelatin

- 1 cup whipping cream

- 1/4 cup icing sugar

- 1/2 tsp vanilla extract or 2 tbsp unsweetened chocolate powder

1. Add gelatin into the water and sit for a few mins.

2. In the meanwhile, whisk the whipping cream with hand mixer for few sec. and add icing sugar and vanilla extract, and whisk until soft peak.

3. Heat the gelatin water by microwave or on stove top until gelatin is fully dissolved, about few sec.

4. Use low speed to whisk the whipping cream and slowly add the gelatin water into the whipping cream.

5. Increase the speed and continue whisk the until stiff peaks form. Ready to decorate.

braised shiitake mushroom with fish maw 燜冬菇花膠

ingredients:
- 20 dried shiitake mushrooms

- corn starch, use to rub shiitake mushroom

- 1 shallot onion, minced

- about 10 g rock sugar

- 1 or 2 soaked fish baws, cut, optional

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 3 tsp corn starch with 3 tbsp water

- sesame oil, optional

**** The ingredients will be listed again @ below **** 

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- 20 dried shiitake mushrooms

1. clean the dried shiitake mushrooms.

2. Soak shiitake mushrooms in water at least half hour or stay overnight.

3. Squeeze the water out.  Save the shiitake water for later use.

- corn starch, use to rub shiitake mushroom

4. Remove the roots.  Use corn starch to rub shiitake mushroom.  Set aside for few minutes.

5. Rinse the shiitake mushroom.  Squeeze the water out again and ready to cook.

- 1 shallot onion, minced

- about 10 g rock sugar

6. Use thick bottom pan, medium heat, stir fry shallot onion.

7. Add 1 1/2 cups shiitake water (if not enough add water until 1 1/2 cups,) shiitake mushrooms, rock sugar.

8. Keep cooking with lid until boiling again.

9. Reduce the heat to medium-low. keep cooking with lid for 30 to 45 mins.

10. Add soaked fish maw if desire, keep cooking for 10 mins more. Otherwise skip this part.

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 3 tsp corn starch with 3 tbsp water

- sesame oil, optional

11. Add soy sauce, oyster, corn starch water and sesame oil(optional).  Cook until the sauce thick enough.  Ready to eat.

Pressure pot:

1-5. Same as above.

6. Use sauté to stir fry shallot onion.

7. Add 1 1/2  cup shiitake water, shiitake mushrooms and rock sugar.

8. Keep cooking until the rock sugar dissolve.

9. Change to pressure mode to cook for 20 mins. And auto release for 15 mins.

10. Add soaked fish maw if desire. Use sauté for 10 mins more. Otherwise skip this part.

- 2 tsp soy sauce

- 2 tsp oyster sauce

- 3 tsp corn starch with 3 tbsp water

- sesame oil, optional

11. Add soy sauce, oyster, corn starch water and sesame oil(optional).  Cook until the sauce thick enough.  Ready to eat.

Ref: https://www.christinesrecipes.com/2012/12/braised-shiitaki-with-fish-maw.html

soak fish maw 發花膠

ingredients:

- 1 or 2 fish maws (花膠) about 320 g

- 2 slices ginger

- few sticks of green onion

1. Put fish maws in a pot, add water until cover the fish maws at least 3 inches more.

2. Cook with high heat with lid until boiling.

3. Don't open the lid and turn the medium-low heat and continue cooking for 15 mins.

4. Don't open the lid.  Turn off the heat and remove from the stovetop. Set aside and soak it until the water cool down.  If the fish maws are thick, it can leave overnight.

5. Take the fish maws out and rinse.

6. Prepare a pot of boiling water, add ginger and green onion and fish maw.  Cook for 10 mins.

7. Take out the fish maws, cut it straight half, remove the inside skin.

8.  Cut it about 6 cm each. Ready to cook for dish.

9.  Left over can store in freezer.

Ref: https://www.christinesrecipes.com/2012/12/braised-shiitaki-with-fish-maw.html

流心奶黃 lava custard for snowy mooncakes

ingredients: (20 g each, make 12 pcs.)
- 1 salted egg yolk, cooked

- 1/8 cup whipping cream

- 2 tsp icing sugar

- 12 pcs of 奶黃餡

lava custard, lava part:

1. stream the salted yolk for 20 minutes.

2. smash the salted egg yolk until fine.

3. add the whipping cream and icing sugar to the egg yolk and mix well.

4. use sieve to fine the egg yolk mixer.

5. place a food wrapper on the mini ice cubes container.

6. pour the egg yolk mixed into the ice cubes container with plastic wrapper, make 12 pcs.

7. cover with plastic wrap and store in freezer for at least 24 hrs.

lava custard, make 4 pcs each time, keep the rest in the freezer:

1. weight the frozen custard and 奶黃餡 to 20 g together.

2. put the frozen custard inside 奶黃餡.

3. place them in the freezer again, until ready to do the next step.

beef blade roast

ingredients:

- around 1200 g beef blade roast

- 1 tbsp olive oil

- 6 cloves garlic, minced

- 2 onions, sliced

- 1 cup chicken stock

- 1 tbsp soy sauce (optional)

- 1 tbsp fish sauce (optional)

- 1 pinch dried rosemary

- 1 pinch thyme

- 2 bay leaves

- salt and pepper to taste

- 2 carrots, chopped

- 2-4 potatoes, chopped (optional)

- 4 - 8 mushrooms

- 1 1/2 tbsp cornstarch & 2 tbsp water, mixed (optional)

**** The ingredients will be listed again @ below ****

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- around 1200 g beef blade roast

- 1 tbsp olive oil

- salt and pepper to taste

1. Use sauté mode to brown the beef each side and season with salt and pepper. Set aside.

- 6 cloves garlic, minced

- 2 onions, sliced

- 1 cup chicken stock

2. Sauté the onions and garlic for 30 sec, season it and add chicken stock to scrub all the flavourful brown bits off the bottom of the pot with wooden spoon.

- 1 tbsp soy sauce (optional)

- 1 tbsp fish sauce (optional)

- 1 pinch dried rosemary

- 1 pinch thyme

- 2 bay leaves

- 2 carrots, chopped

- 2-4 potatoes, chopped (optional)

- salt and pepper to taste

3. Add the soy sauce, fish sauce, rosemary, thyme, bay leaves, carrots, potatoes.  And add salt and pepper to taste.

4. Place the beef back into the pressure pot.  Pressure cook for 45 mins and auto release for 15 mins.

5. Set aside the beef.

- 4 - 8 mushrooms

- 1 1/2 tbsp cornstarch & 2 tbsp water, mixed (optional)

6. Cook mushrooms by sauté mode.  And add cornstarch water to it and thicken the sauce.

7. Ready to eat!!  Enjoy the soft and tender beef blade with vegetable sauce.

ref: https://www.pressurecookrecipes.com/instant-pot-pot-roast/#recipe

korean pickling sauce

ingredient:

- 1/2 cup dark soy

- 1/2 cup water

- 1/4 + 1/6 cup sugar

- 1/4 cup + 1 tbsp vinegar

1. Add sugar in the boiling water and dark soy until it melt.

2. Set aside, let it cool.

3. Add vinegar and ready to use.

pickling vegetable ideas:

- garlic stems

- cucumbers

- chives

- cherry tomatoes, plus few slices lemon (cook the cherry tomatoes in boiling water for 10 sec.  rinse in cool water and peel off the skin first)

- spinach (cook for 10 sec in boiling water first)

ref: https://www.youtube.com/watch?v=xNUvkgONOOM&list=PLoABXt5mipg6mIdGKBuJlv5tmQFAQ3OYr&index=135&t=761s

Vietnamese dipping sauce

ingredients:

- 1/4 cup fish sauce

- 1/4 cup sugar

- 1/3 cup water

- 2 tbsp lime juice

- 2 tsp rice vinegar

- 1 clove garlic, minced

- 1 tsp chili pepper

1. Mix all ingredients together, and ready to use for dipping or mix with vermicelli.

homemade whiskey with whiskey stick

ingredients:

- 750 ml unflavoured vodka or moonshine

- 2 oak barrel aging staves (whiskey sticks)

1. Add 2 oak barrel again staves and vodka or moonshine in 32 oz mason jar.

2. Seal the jar and let it age for desired period of time.  Tasting periodically.

Day 0 - 5: Oaky

Day 5 - 10: Aged

Day 10 - 15: Bold

Day 15 - 20+: Charred

3. The sweet spot for aging is between 5 - 15 days.  But you should taste the whiskey as it ages and select the level fo flavour you prefer.

4. Wash the cheesecloth and funnel before use.  Strain the aged whiskey and enjoy!

5.  The oak barrel aging staves are reusable.  Let them dry and store it until next time to use.

makgeolli (Korean rice wine)

ingredients: (make 8 bottles)

- 1 1/4 cups Korean short gain rice, washed and soaked in cold water for at least 2 hrs

- 1 1/4 cups sweet rice, washed and soaked in cold water for at least 2 hrs

- 2 cups water, for cooking rice

- 3/4 cup nuruk (starter culture)

- 1/2 package of dry yeast

- 4 cups water, for fermenting wine

- 4 cups water, to dilute the wine

- 1/2 to 1 cups sugar (optional)

**** The ingredients will be listed again @ below ****

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- 1 1/4 cups Korean short gain rice, washed and soaked in cold water for at least 2 hrs

- 1 1/4 cup sweet rice, washed and soaked in cold water for at least 2 hrs

- 2 cups water, for cooking rice

 

1. Drain the rice and put into a heavy pot.  Add 2 cups water and cook over medium high heat for 15 mins.

2. Stir and turn the rice over.  Cover and simmer for another 15 mins over low heat. Remove from the heat.

3. Spread the rice on dehydrator layers evenly.  Set the temperature to 160 F degree for 3 hrs. Or until the the grain is hard outside, but moist inside.  OR dry the rice for several hours in a shallow basket set in breezy, sunny place.

- 3/4 cup nuruk (starter culture)

- 1/2 package of dry yeast

- 4 cups water, for fermenting wine

4. Mix the rice, nuruk and yeast in a wide mouth sanitized jar or container, add 4 cups water. And mix again.

5. Close the jar with coffee filter or air lock.

6. Mix it several times a day for 8 to 10 days or hardly be any bubbles at all.  The liquid on the top will be clearer and more amber and milky mixture on the bottom.  And start to smell sour or taste sour.

- 4 cups water, to dilute the wine

- 1/2 to 1 cups sugar (optional)

7. Stain the makgeolli with sanitized cloth and sieve.  Squeeze as much liquid as possible out.  Discard the solids.

8. Add 4 cups of water to dilute.  Add sugar (optional) to taste.

9. Store to BPA free sanitized plastic beer bottles. Store in refrigerator up to 3 weeks.  Ready to drink.

10.  Open the bottle in the first few days to release the air.

note:  I added 1/2 cup of chopped frozen blueberries at Step 4.  Ferment the rice and blueberries together. It changed the colour to pink and lighten the alcohol taste.

ref: https://www.maangchi.com/recipe/makgeolli

reduce fungus gnats on houseplants

watering ingredients:

- 1 litre water

- 1 tsp liquid dish soap

- 1/4 tsp white vinegar

1.  Mix well and use it to watering the plant every week.

spray ingredients:
- 1 part hydrogen peroxide

- 4 part water

1. Mix well and spray down the indoor plant soil.

trap ingredients:

- apple cider vinegar

- several drops liquid dish soap

1. Mix it, keep it in a cup or bowl which closed to the plants. Replace it every couple of days.

earl grey mousse cake (7" cake)

ingredients:

- 1/2 castella cake recipe

- 50 ml milk

- 4 g gelatine (1/2 pack of gelatine)

- 50 ml milk

- 8 g earl grey (or 4 tea bags)

- 30 g sugar

- 150 ml whipping cream

1. Bake Castella cake in 7" cake pan.  When ready, let it cool before add mousse.

**** The ingredients will be listed again @ below ****
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- 50 ml milk

- 4 g gelatine

2. Mix 50 ml milk and gelatine, set aside.

- 50 ml milk

- 5 g earl grey (or 3 tea bags)

- 30 g sugar

3. Boil the milk and turn off the heat, brew the earl grey in the milk for 5 mins.

4. Remove the tea leaves or tea bags, add sugar and stir until dissolve.

5. Add the gelatine milk mixer and stir until dissolve.

- 150 ml whipping cream

6. Whisk the whipping cream with an electric mixer until stiff peaks form. 

7. Combine one-quarter of the whipped cream with the earl grey mixture. 

8. With a spatula, gently fold in the remaining cream. 

9. Spoon onto the cake in an even layer. Refrigerate for 4 hours or freeze.

ref: https://tinysweettooth.com/2017/03/03/matcha-green-tea-mousse-cake/

tempura dipping sauce

ingredients:

- 3/4 cup water

- 1 tsp Dashi powder

- 3 tbsp soy sauce

- 2 tbsp mirin

- 2 tsp sugar

- 2 inch radish, grated and lightly squeeze to drain (optional)

1. Mix everything well.

2. Cook until it boil.

3. Set aside until it cool.

4. Grate daikon radish and squeeze water out gently and serve with the sauce.

note: store in refrigerator and save up to 2 weeks.

ref: https://www.justonecookbook.com/tempura-dipping-sauce/

pretzel buns

ingredients:

- 300 + 34 g all purpose flour

- 8 g active dry yeast

- 2 tsp sugar

- 1 tsp salt

- 1/2 cup sourdough

- 150 ml warm milk

- 2 tbsp butter or 1 1/2 tbsp vegetable oil

- 1 egg white, beaten

- pinch of coarse salt (optional)

 

soda bath:

- 4 cup water

- 3 tbsp baking soda

**** The ingredients will be listed again @ below ****

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- 300 g all purpose flour

- 8 g active dry yeast

- 2 tsp sugar

- 1 tsp salt

1. Mix flour, yeast, sugar and salt well.

- 1/2 cup sourdough

- 150 ml warm milk

- 34 g all purpose flour

2. Add milk and knead it until soft ball.  Add more flour if needed.

- 2 tbsp butter or 1 1/2 tbsp vegetable oil

3.  Add butter/oil and continue to knead it until the dough absorb all the butter/oil.

4. 1st proof until double size.

5. Cut it into 6 pieces and shape them as a ball or hot dog shape.

6. Cover and rest for 30 mins.

7.  Preheat oven to 425 F.

8. Prepare the soda bath, boil the water.  Change to low heat and add baking soda in and stir it.

9. Keep at low heat, cook the dough for 30 sec. each side.

10. Remove the dough out and place it to the drying rack until it dry.

12. Repeat doing the rest of the doughs.

13. Once the doughs dry completely, transfer the doughs on the baking pan.

- 1 egg white, beaten

- pinch of coarse salt (optional)

14. Wash egg white on the dough and sprinkle coarse salt if desired.

15. Score the top of each dough.

16.  Bake for 10 to 15 mins. until brown.

17. Cool it on the rack and ready to eat.

ref: https://www.youtube.com/watch?v=uhg3dlaKg1Q&t=196s

Japanese style baked oysters

ingredients:

- 4 oysters

- 2 tsp red miso, or 1 pack of instant miso soup miso

- 2 tsp mirin

- 2 tsp sugar

- 1/4 cup mayonnaise

- 1 clove garlic, minced

- 1 shallot, sliced

- 1/2 tsp lemon juice

- 1 egg, beaten or gouda cheese to replace

- 1 or 2 mushrooms, chopped

1. Wash the oyster under water until no more sand come out.

2. Open the oysters carefully.  Safe the oyster juice and remove the oysters from the shell.

3. Mix well miso and mirin.  Add mayonnaise, garlic, lemon juice, oyster juice (optional) and beaten egg.  Mix well.

4. Optional: Chop the oysters into cube pieces.

6. Place lightly crinkled sheets of aluminum foil loosely on the baking pan.  Place the oysters shell on the foil.

5. Fill the oyster shells with oysters and mushroom, add the miso mayonnaise sauce on top of the oysters.  Make sure the sauce doesn't spill out.

7. Boil on low boil for 12 - 15 mins. or until they turn to golden brown.

ref: https://deonoystercompany.com/japanese-style-baked-oysters/

green onion kimchi

ingredients:

- 100 g green onion

- 1/8 cup fish sauce 

For making porridge: 

- 1/4 cups water 

- 1 tsp sweet rice flour (glutinous rice flour) 

- 1 tsp brown or white sugar

 Seasonings and spices:

- 1/4 onion, minced

- 2 garlic cloves, minced

- 1/8 tsp ginger, minced

- 1/6 cup hot pepper flakes

- 1/2 tsp salt

- 1 tsp plum syrup

- 2 cups hot pepper flakes (gochugaru) 

 **** The ingredients will be listed again @ below **** 

-------------------------------------------------------------

- 200 g green onion

- 1/8 cup fish sauce 

1. Clean the green onions and cut off the roots.

2. Marinade the green onions ends with fish sauce for 10 mins.

3. Press the whole green onion into the fish sauce continue marinade for 5 mins.

For making porridge: 

- 1/4 cups water 

- 1 tsp sweet rice flour (glutinous rice flour) 

- 1 tsp brown or white sugar

4. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.

 Seasonings and spices:

- 1/4 onion, minced

- 2 garlic cloves, minced

- 1/8 tsp ginger, minced

- 1/6 cup hot pepper flakes

- 1/2 tsp salt

- 1 tsp plum syrup

5. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, hot pepper flakes, salt and plum syrup. Mix well with the wooden spoon until the mixture turns into a thin paste. 

6. Pour the fish sauce from the green onions to the seating and spice mixture, and mix well.

7. Spread the kimchi paste on the green onions.

8. Store in the container and keep in the refrigerator.

Ref: https://www.youtube.com/watch?v=9wdwnFf1Kvw

marinade soy boiled eggs

ingredients:

- 12 eggs

- 1/2 cup water

marinade sauce:

- 150 ml water

- 40 ml soy sauce

- 20 ml mirin

- 1 tsp brown sugar

- 1 star anise (八角)

- 1/4 tsp sichuan pepper (花椒)

1. Boil the marinade sauce about 2 mins.

2. Set aside until cool.

3. Cook the eggs with pressure pot, pressure mode for 2 mins.

4. Release the pressure, transport the eggs to cold water.

5. Remove the egg shells.

6. Store the eggs and sauce in ziploc bags and store in refrigerator at least 1 day.

7. Ready to eat.

marinade sauce 鹵水汁

Marinade Duck (2 lb, double the recipe but used 4 cups water)

ingredients:

- 1 slice ginger

- 1 star anise (八角)

- 1 cinnamon stick

- 1 tsp sichuan pepper (花椒)

- 3 cloves garlic

- 2 tbsp dark soy sauce

- 2 tbsp oyster sauce

- 3 cups water

- 45 g golden slab sugar (片糖)

- 1 tea bag

- 1 lb meat, seasoned

1. Stir fry ginger, star anise, cinnamon stick, sichuan pepper for 30 sec.

2. Add garlic to continue to cook for 30 sec.

3. Add dark soy sauce, oyster sauce and water.

4. Add sugar and tea bag, continue to cook until the sugar melt.

5. Remove the tea bag, add meat to cook until well done.

roast pork loin in pressure pot

ingredients:

- 2 to 3 lb pork loin

- 2 tbsp olive oil

- salt and pepper to season

- 1 onion, sliced

- 6 cloves garlic, minced

- 1 bay leaf

- 1 tsp dried oregano or 1 tbsp fresh oregano

- 1 tsp dried rosemary or 1 tbsp fresh rosemary

- 1 tsp dried thyme or 1 tbsp fresh thyme (optional)

- 1 tsp dried basil leaves or 1 tbsp fresh basil leaves (optional)

- 1 cup unsalted chicken stock

- 2 tbsp soy sauce

thickener:

- 2 tbsp all purpose flour

- 3 tbsp cold water

1. Add olive oil in the pressure pot and use Sauté function to brown both side of the pork loin about 3 to 4 minutes each side.

2. Season the pork loin with salt and pepper. and set aside.

3. Sauté onion and garlic about 3 minutes.

4. Add all the herbs and sauté for 30 - 45 seconds.

5. Add the chicken stock and scrubbing all the flavourful brown bits off the bottom of the pot. And mix it.

6. Add soy sauce in and put back the pork loin.

7. Closed the lid, and set to pressure function.

8. note:

- 2" thick pork loin: High Pressure - 8 mins, natural release - 30 mins.

- 2.5" thick pork loin: High Pressure - 8 mins, natural release - 45 mins.

9. When the pork is ready, remove the pork from the pot.

10. Turn on the sauté function again.

11. Mix the flour in the water first, then add in the sauce.

12.  Cook until desired thickness.  Season it if necessary.

13.  Turn off the pot.  Slice the pork loin and add the gravy on top.

ref: https://www.pressurecookrecipes.com/instant-pot-pork-loin

stir fry burdock root

ingredients:

- 1 cup burdock root, matchstick size

- 1 cup carrot, matchstick size

- 1 tbsp soy sauce

- 1 tbsp mirin

- 1 tbsp cooking wine

- 1 tbsp sugar

1. Stir fry the burdock root and carrot at medium heat for 30 seconds.

2. Add rest ingredients and keep stirring it for few minutes or until the sauce is reduced.

3. Ready to eat.

chocolate mousse cake

ingredients:

- 7 oz (200 g) dark chocolate, chopped
- 1 tsp gelatin
- 2 tbsp (30 ml) water
- 60 ml whipping cream (will add 1/4 cup sugar)
- 1/4 cup sugar
- 1 3/4 cups or 430 ml 35% whipping cream

- easy birthday cake (7.5" round pan)

**** The ingredients will be listed again @ below ****
-------------------------------------------------------------
- 7 oz (200 g) dark chocolate, chopped

1. Melt the chocolate by double boil or in the microwave oven. Let cool slightly.

- 1 tsp gelatin
- 2 tbsp (30 ml) water

2. Sprinkle the gelatin over the water and let bloom for 5 minutes.

- 60 ml whipping cream (will add 1/4 cup sugar)
- 1/4 cup (105 g) sugar

3. Heat 60ml whipping cream and sugar in a small saucepan over medium heat until the sugar has dissolved. 

4. Remove from the heat and stir in the gelatin until completely dissolved.

5. Add the cream mixture and stir to combine.

- 1 3/4 cups or 430 ml 35% whipping cream

6. Whisk the remaining cream with an electric mixer until stiff peaks form. 

7. Combine one-quarter of the whipping cream with the chocolate mixture. 

8. With a spatula, gently fold in the remaining cream. 

- easy birthday cake

9. Spoon onto the cake in an even layer. Refrigerate for 4 hours or freeze.

--------------------------------------------------------------------
For 5" round cake base:

ingredients:

- 100 g dark chocolate

- 1/2 tsp gelatine

- 1 tbsp water

- 30 ml whipping cream (will add 1/8 cup sugar)

- 1/8 cup sugar

- 215 ml whipping cream

--------------------------------------------------------------------

ref: https://www.ricardocuisine.com/en/recipes/7472-chocolate-mousse-cake

easy birthday cake

ingredients: (1 layer for 7.5" round pan)

- cake goop for coating the round pan

- 123 g cake flour
- 62 g (less sweet) or 82g (regular sweet)
- 1 tsp baking powder
- 1/12 ( 1/3 of 1/4 tsp) tsp baking soda
- 1/6 (1/3 of 1/2 tsp) tsp salt
- 76 g butter, room temperature

- 38 g milk (mix with oil)
- 28 g oil

- 57 g milk (mix with egg)
- 1/3 tbsp vanilla extract
- 1 egg

1. Preheat the oven to 325 F degree.

2. Prepare to coat cake goop in the pan.

**** The ingredients will be listed again @ below ****
-------------------------------------------------------------
- 123 g cake flour
- 62 g (less sweet) or 82 g (regular sweet)
- 1 tsp baking powder
- 1/12 ( 1/3 of 1/4 tsp) tsp baking soda
- 1/6 (1/3 of 1/2 tsp) tsp salt

3. Mix dry ingredients together.

- 76 g butter, room temperature

4. Mix in the dry ingredients unitl like coarse sand.

- 38 g milk (mix with oil)
- 28 g oil

5. Mix in and beat it for 2 mins.

- 57 g milk (mix with egg)
- 1/3 tbsp vanilla extract
- 1 egg

6. Mix milk, vanilla extract and egg togther.

7. Add in and mix well.

8. Pour to the round pan and bake for 30 mins.  Add more time if needs.

9.  Set aside and let's cool down until the cake shrink a bit.

10. Remove it from the pan. And let it cool down.

ref: https://sugargeekshow.com/recipe/vanilla-cake/

cake goop (homemade pan release)

Coat cake goop inside the baking pan to help to release the cake easily.

ingredients:
- 4.2 g butter

- 4.8 g oil

- 3 g all purpose flour

1. Mix everything together until smooth.

2. Ready to use.

3.  It can store in refrigerator up to 2 weeks.

(original ratio: 25 g butter : 27 g oil : 17 g all purpose flour)

ref: https://sugargeekshow.com/recipe/cake-goop-recipe/

garlic butter toast

ingredients:
- 2 cloves frozen garlic (it can be more or less)

- 2 tbsp unsalted butter, room temperature

- pinch of salt

- pinch of dehydrated parsley flakes

1. After the garlic defrost, continue to mince and press it until it super fine.

2. Mix it with butter, salt and parsley flakes.

3. Spread the garlic butter on the bread (best match with sourdough bread.)

4. Toast it for 3 - 5 minutes. Ready to eat!

lemon / orange madeleines

ingredients:

- 2 large eggs

- 1 tbsp honey

- 1 tsp vanilla extract

- 1/3 cup sugar

- finely grated zest of 1 lemon or orange

- 2/3 cup all purpose flour, plus more for molds

- 1 tsp baking powder

- 1/4 tsp sea salt

- 1/2 cup unsalted butter, melted and warm, plus unmelted for molds

- 2 tbsp milk

**** The ingredients will be listed again @ below ****

-------------------------------------------------------------

- 2 large eggs

- 1 tbsp honey

- 1 tsp vanilla extract

1. Whisk eggs until it's pale and thickens slightly. 

2. Add in honey and vanilla and mix well.

- 1/3 cup sugar

- finely grated zest of 1 lemon or orange

- 2/3 cup all purpose flour, plus more for molds
- 1 tsp baking powder
- 1/4 tsp sea salt

3. Add sugar, grated zest lemon, flour, baking powder and sea salt. Mix well.

- 1/2 cup unsalted butter, melted and warm, plus unmelted for molds

- 2 tbsp milk

4. Fold in melted butter until fully incorporated. 

5. Stir in milk. Batter should be smooth and shiny. 

6. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.

7. Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.

8. Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.

9. Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. 

10. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.

note: this recipe can make by mini donuts maker for 4 mins.  But it will be without the crunch outside.

ref: https://www.marthastewart.com/872193/madeleines

chocolate rice crispy balls

ingredients:
- 1 1/2 tbsp butter

- 2 tbsp cocoa powder (optional)

- 1 tsp vanilla extract (optional)

- 1/4 tsp salt (optional)

- 2 cups marshmallows

- 3 cups Kellogg's Rice Krispies cereal

1. Melt the butter in a large bowl, high heat in microwave, about 20 to 30 sec.

2. Stir in cocoa powder, vanilla extract and salt, mix well.

3. Add marshmallows and stir until melt.  If the marshmallows don't melt properly, high heat every 15 sec. and stir until just melt.

4. Add the Rice Krispies and stir until all mix.

5. Use hand to shape it.  Put with airtight container and store in room temperature. 

sweet and sour spare ribs

ingredients:

- 1 tbsp 鎮江浙醋 Zhen Jiang vinegar

- 2 tbsp cooking wine

- 3 tbsp sugar

- 4 tbsp soy sauce and dark soy sauce together

- 5 tbsp water

- 600 g spare ribs

- salt and pepper for seasoning

- 2 sliced ginger

- 1 clove garlic, minced

1. Cut the spare ribs into pieces and put them into boiling water for a few minutes to rinse away any blood.

2. Season the ribs with salt and pepper.

3. Heat oil in a frying pan. Cook the ginger and garlic.

4. Cook the spare ribs over medium high heat until lightly brown.

5.  Add the rest ingredients in the pan.  Use medium low heat, cover and cook about 30 minutes or until the spare ribs done.

Or it can cooked by Pressure Pot:

1. Season the ribs with salt and pepper.

2. Use sauté to cook the ribs until lightly brown.

3. Remove the ribs, add ginger and garlic to cook for 15 sec.

4. Add the vinegar, wing, sugar, soy sauce, dark soy sauce and water to the pot, scrubbing all he flavourful brown bits off the bottom of the pot. And mix it.

5. Put back the ribs, use pressure 30 mins to cook and until auto release finish.

6. Ready to eat.

note: My Australia's auntie taught me this recipe, it has a cool name, 數字骨, because the ingredients are measured by 1,2,3,4,5 tbsp.

soy sauce chicken

ingredients:
- 1.5 - 2 kg whole chicken
- 1 stalks green onion, cropped about 2 inches long
- 3 sliced ginger
- 2 tbsp cooking wine
- 3 - 5 slices ginger
- 2 cloves garlic, sliced
- 1 stalks green onion, cropped about 2 inches long
- 1/3 cup soy sauce
- 1/4 cup dark soy sauce
- 1 cup water
- 80 - 100 g rock sugar

**** The ingredients will be listed again @ below ****
-------------------------------------------------------------
- 1.5 - 2 kg whole chicken
- 1 stalks green onion, cropped about 2 inches long
- 3 sliced ginger
- 2 tbsp cooking wine

1. Rinse the chicken, dry it with paper towel.

2. Put 1 stalk green onion and 3 slices ginger inside the chicken. Tight the chicken legs together with cotton string.

3. Rub the chicken with cooking wine. Set aside.

- 3 - 5 sliced ginger
- 2 cloves garlic, sliced
- 1 stalks green onion, cropped about 2 inches long
- 1/3 cup soy sauce
- 1/4 cup dark soy sauce
- 1 cup water
- 80 - 100 g rock sugar

4. Use Dutch oven pot, medium heat, heat up some cooking oil and sauté ginger, garlic and green onion.

5. Add soy sauce, dark soy sauce and water. Bring to a boil. Change to low heat, simmer boil, add rock sugar, stir until it melt.

6. Place the chicken's breast down. Cover and cook for 10 minutes (bigger chicken cook few more minutes.)

7. Turn the chicken's back down. Cover and cook for 8 minutes (bigger chicken cook few more minutes.)

8. Turn the one side of chicken's leg down. Cover and cook for 13 minutes (bigger chicken cook few more minutes.)

9. Turn the other side of chicken's leg down. Cover and cook for 13 minutes (bigger chicken cook few more minutes.)

10. Turn the chicken's breast down again. Turn the heat to medium high until the sauce gentle boil again, cover. Turn off the heat, and let the remind's heat cook for 25 minutes (bigger chicken cook few more minutes.)

11. If the thickest part reach 165F, or the liquid comes out with clear color, it's done. If the chicken is not done yet, cut it into pieces and spoon the soy sauce on the chicken until no more blood from the liquid.

ref: https://www.christinesrecipes.com/2009/07/soy-sauce-chicken.html

Note:

The leftover sauce can cook another chicken one more times, then use it to make Korean-stir fried glass noodle.

星洲炒米 (for 4 serves)

ingredients:

- 4 X pieces of Chinese rice noodle (超力米粉)

- 1 can of ham

- around 150 g mince pork, marinade with soy sauce

- 2 X bell peppers

- 2 X onions

- 4 eggs

- 4 tsp Japanese curry powder

- 1 tsp Malaysia curry powder, (optional)

- 2 tsp turmeric powder

- 1 tsp ketchup

- 1/4 - 1/2 cup chicken broth

1. Soak rice noodle in warm water for 2 minutes, then remove the water. Or follow the instruction which write in the rice noodle pack. Set aside.

2. Beat the eggs and cook it as flat pancake.

3. Slice the ham, bell peppers, onion and eggs.

4. Cook the meat in Dutch iron bowl, then cook ham, onion and bell pepper.

5. Add curry powder, turmeric powder and ketchup, stir fry a few sec. 

6. Add rice noodle in and add chicken broth if need. Stir it until all mix.

7. Add salt and pepper to taste.

  

fry sourdough bread

ingredients:

- 1/2 cup sourdough

- 1/4 cup all-purpose flour

- 1 egg

- Italian herbs, salt and pepper, soy sauce, sugar to season

- meat (ham, bacon, beef, salmon etc.)

- sliced vegetables (kimchi, onion, green onion, corns, bell peppers, zucchini, mushrooms, etc.)

- pizza sauce (optional)

- shredder cheese (optional)

1. Mix well sourdough, flour, egg and seasoning.

2. Stir fry meat and vegetables until light brown.

3. Reduce to low heat, add sourdough mix. 

4. Cover the lid and keep cooking for few minutes or until the colour of the edge of sourdough is changed.

5. Flip over and keep cooking.

6. Season the sourdough bread and add pizza sauce and cheese. 

7. Cover the lid and keep cooking for a few mins on the second side or until the sourdough light brown.

8. Ready to eat.

Kimchi salmon fry sourdough bread

Kimchi salmon fry sourdough bread:

ingredients:

- 1/2 cup sourdough

- 1/4 cup all-purpose flour

- 1 egg

- salt and pepper, soy sauce, sugar to season

- 1/2 can of salmon

- diced vegetables (kimchi, onion, green onion, garlic)

1. Mix sourdough, flour, egg and seasoning.

2. Add salmon and diced vegetables, mix well.

3. Pan fry the batter until golden brown, ready to eat.

sourdough starter

material:

- glass or plastic container, which can store 3 cups or more volume

- coffee filter

- rubber band

1. Sterilized the container, store the starter in the container with coffee filter cover it and secure it with rubber band.

Day 1:
- 2 tbsp all-purpose flour

- 2 tbsp lukewarm water

- 1 tsp honey (optional)

1. Mix well and store in the room temperature without direct light for 24 hrs.

Day 2:

- 2 tbsp all-purpose flour

- 2 tbsp lukewarm water

2. Feeding it with adding flour and water to the starter and mix well and store in the room temperature without direct light for 24 hrs.

Day 3:

- 4 tbsp all-purpose flour

- 4 tbsp lukewarm water

3. The starter will start to active, will see some bubbles in it.

4. Feeding the starter with adding flour and water and mix well and store in the room temperature without direct light for 24 hrs.

Day 4:

- 8 tbsp all-purpose flour

- 8 tbsp lukewarm water

5. Keep feeding the starter with adding flour and water and mix well and store in the room temperature without direct light for 24 hrs.

Day 5:

- 2/3 cup all-purpose flour

- 2/3 cup lukewarm water

6. The starter should have more than 1 cup.  Keep 1 cup starter, discard the rest of the starter**.

7. Feeding 1 cup starter with flour and water and mix well and store in the room temperature without direct light for 24 hrs.

Day 6:

8. The starter is ready to use. Keep 1 cup of sourdough starter. Discard the rest of the starter**. The starter can store in refrigerator until next time use it.

Maintain:

9. Keep it in refrigerator if not use it all the time.  Feed it weekly if you can to maintain its healthy and active.  But it's ok to keep it in refrigerator up to a month without feeding too.

Before using:

For 1 cup sourdough starter:

- 1 cup sourdough starter

- 2/3 cup all-purpose flour, bread flour, wheat flour or rye flour

- 2/3 cup lukewarm water

1. Combine the flour and water with the sourdough starter.  Should come to 2 cups together.  Store @ room temperaturewithout direct light .

2. Wait for about 1 hour.

3. Use 1 cup of sourdough starter to the recipe and save 1 cup in the refrigerator.

For 1/2 cup sourdough starter:

- 1 cup sourdough starter

- 1/3 cup all-purpose flour, bread flour, wheat flour or rye flour

- 1/3 cup lukewarm water

1. Combine the flour and water with the sourdough starter.  Should come to 1 1/2 cups together.  Store @ room temperature.

2. Wait for about 1 hour.

3. Use 1/2 cup of sourdough starter to the recipe and save 1 cup in the refrigerator.

For sourdough bread:

- the weight amount of the recipe request of sourdough

- 1/2 weight amount of all-purpose flour, bread flour, wheat flour or rye flour

- 1/2 weight amount of lukewarm water

1. Combine the flour and water with the sourdough starter. Store @ room temperature for overnight.

2. Weight the same amount it need from the recipe, put the rest back to the sourdough starter in the refrigerator.

sourdough bread

ingredients:
- 60g sourdough starter

- 30g bread flour

- 30g water

- 300g water @ room temp

- 310 g bread flour

- 80 g whole wheat flour

- 8 g salt

- a little water

**** The ingredients will be listed again @ below ****

-------------------------------------------------------------

- 60g sourdough starter

- 30g bread flour

- 30g water

1. Mix everything together and start at room temperate for overnight.

2. Discharge 60g of sourdough starter back to sourdough on the next day morning.

- 300g water @ room temp

3. Mix the sourdough into the water.

- 310 g bread flour

- 80 g whole wheat flour

4. Mix all the flour with the sourdough water until no dry flour.

5. Rest for 20 mins.

- 8 g salt

- a little water

6. Combine the salt with little water to the dough until it all mix.

7. 1st Proof: Sketch and fold the every 30 - 45 mins.  Once the dough can hold a poke, it's ready.  About 3 - 4 hrs.

8. 1st Shape: Flour on the table, fold 4 sides and corner to the middle. Flip it over and cover. Rest for 10 - 30 mins.

9. Final Shape: Flour on the table, use the bench scraper to flip the dough over, seam side up. Starting from the top, tuck the right side to the centre, holding it in place while you bring the left side to the centre overlapping with the first.  Repeat this side to side stitching until reach the bottom of the dough.  Roll the bottom toward the centre, repeating as necessary until the seam is facing down, tucking to create tension. Flour the top of the loaf.

10. Coating inside of the proofing basket with flour. Use bench scraper to pick up the dough and flip it over, sam side up.

11. Final Proof: Cover the basket with cloth for 3 - 4 hrs at room temperature. It should like a water ballon. Or put in a plastic bag and place in the refrigerator for 8 - 24 hrs.

12. Remove the loaf from refrigerator about 1 hour before to bake.

13. Preheat a Dutch oven to 480F on the middle rack for 20 mins.

14. Carefully flip the loaf onto a parchment paper with seam side down.

15. Sprinkle a little flour onto the surface.

16. Score the top of the loaf with a razor blade about 1/4" deep to allow the loaf to fully expand.

17. Bake with the lid on for 20 mins.

18. Change the oven to 470F.  Add a baking pan under the Dutch oven. Remove the lid, bake for another 15 - 20 mins.  Spray water during baking.

19. Cool completely on the a wire rack before slicing.

Notes 1:

If using Lekue silicon bread maker mold (can't bake higher than 428F)  to bake:

13. Preheat oven to 425F.

14. Bake the dough in the mold with bread maker mold closed for 20 minutes.

15. Open the bread maker mold and continue bake for 30 minutes.

16. Remove the bread from bread maker mold and bake for 10 minutes.

17. Cool completely on the wire rack before slicing.

Notes 2:

Wash the top before bake:

with water - will have crusty top

with egg white - will have soft and shinny top

with butter - soft and butter smell

nothing on top - dry and doubt colour

Understand sourdough more:

- Sourdough can be not sour. If the sourdough starter is feeding frequency, it will reduce the sour taste. And salt can help to reduce the sour taste, too.  So the salt is used more than the other bread recipe.

- If want to have sour taste, let the sourdough starter ferments longer before use it.

- For my experience, I keep the sourdough starter in the refrigerator but I will use it every week for my hokkaido milk bread, hong kong style egg waffle, Belgian waffles, BBQ flavour waffles, soufflé's pancake, fluffy pancake, banana bread, etc.  I will put it @ room temperature and feed it about an hour before I use it. That keep my sourdough starter baking don't have sour taste.

note: delicious lunch with egg salad sandwich or tuna salad sandwich. And perfect snack with garlic butter toast!

Ref: https://food52.com/recipes/80565-table-loaf; https://www.sourdoughu.com/sourdough-university