Some reader asked me is there any standard calculation for the amount of sourdough starter to use to make bread. From my experience, for rusty or country sourdough bread, usually use very little of starter, around 25%-30% ( starter over total dry ingredients), as to slower down the fermentation and create very nice aroma and mild tangy taste of sourdough bread. As for Asian type of soft bread, based on my own calculation, usually i use about 70-80% (starter over total dry ingredients) , as to speed up the proofing process in order not to get a sour taste of bread. You know it will not taste nice if a soft buns tasted sour right?
This time i baked this batch of red bean buns using homemade red bean paste, and use very simple bread ingredients which easy to make, still resulted soft and nice buns.
Natural yeast from sourdough starter can be very versatile, not only can make into bread, even can use it to make baozi, steamed cake , kuih-muih, pancake, waffle and etc. This time i used it to bake a chiffon cake and great that it work well too. The best thing is I can't detect any sour taste and it just tasted like normal chiffon cake. So when you have discard sourdough starter, instead of throw it away, why not use it to make a chiffon cake?
Nowadays many people like to consume coconut related products example like extra virgin organic coconut oil, fresh coconut water and etc as they believe coconut is good for our health. When i combined fresh coconut water with natural yeast from sourdough starter to make this white loaf, i believe this is consider a super food ^_^.
This very soft and refreshing buns was made before CNY. After CNY rest for almost a month, now just got some free time to sit down record down this bun recipe using natural yeast from sourdough starter.
I have some leftover pineapple filling from making pineapple tarts , so just simply use it to try out a chiffon cake. Surprisingly it turned very nice, moist and especially like the small bits of pineapples (i used homemade pineapple filling, so not sure you can have same effect if use store-bought pineapple filling).
A totally new recipe from me ! Why it called as crumble cookie , because this cookie has bread crumbs, an ingredient hardly see in cookie making. These cookies are crumbly, buttery, salty and sweet, so aromatic ! And it is easy to bake too.
This is a real Penang Lobak that shared by my Penang friend's mother. When i first tasted this yummy rolls, I immediately requested for the recipe, and glad that her mom so kind sharing with me of her truly Penang Lobak recipe with her special method (scroll down to see what special ^_^). And this roll is perfectly to serve during CNY.
When i was trekking in Nepal on the last two weeks, at first I didn't know there was such a simple and yummy bread served at the tea house. After i knew this bread, I ordered this gurung bread on every morning at each tea house ( we trekked difference village on each day, so we stayed difference tea house on each night).