STARTER / LIQUID LEVAIN BUILD
15g Starter
15g Flour
15g Water
Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 28C)
SWEET STIFF LEVAIN BUILD
25g Active Sourdough Starter (100% Hydration)
75g Bread Flour
34g Water
13g Sugar
Overnight: 8-9 Hrs @ 23-24C air-conditioned
Room Temperature: 6 Hrs @ 28C
MAIN DOUGH
230g Bread flour
All of the sweet stiff levain
15g Milk Powder
10g Sugar
4g Salt
1 Egg (50g)
100g Plain Yogurt
20g Honey
25g Unsalted Butter
DUSTING
1-2 tbsp All purpose flour
Bake at 170C @ 15-18 mins
NOTE:
⚠️ This recipe yield 8 small or 6 medium rolls
⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of your starter
⚠️ Kindly adjust baking time and temperature according to your oven
Sherynn Note:
For main dough using breadmaker, add in all liquid ingredients first follow by all dry ingredients
20 g garlic 1 teaspoon black peppercorns 200 g onion cut in quarters 50 g oil 1000 g tomato cut in half with end removed 1 tablespoon sugar 1 teaspoon salt ½ teaspoon all spice or Chinese 5 Spice 2 teaspoon dried oregano Place the peppercorns and garlic in the TM bowl. Chop 3 sec/Speed 9. Add onion to the garlic mixture. Chop 3 sec/Speed 7. Scrape down the bowl. Add oil to the TM Bowl. Sautee 5 min/Varoma/Speed 1.5. Place the halved tomatoes in the TM bowl. Puree 10 sec/Speed 5. Add sugar, salt, allspice and oregano to the tomato puree. Simmer 40 min/120 degree/Speed 1.5 (MC OUT). Add the strainer to the top of the lid to prevent splatters. If you want to preserve the sauce add it to sterilized jars and place the topped jars in a large saucepan of boiling water. Allow the jars to boil for 2-3 minutes and then leave them to cool in the water. Once cooled the sauce will be vacuum sealed.
Souffle Cheese Bun | 舒芙蕾奶酪雪麵包 by Autumn Kitchen Ingredients (sweet stiff starter) – triple in 7-8hrs at 27-28C 45g starter 135g high protein flour 60g water 30g sugar Ingredients (dough) 320g high protein flour 35g sugar 4g salt 1 egg 110g milk 50g whipping cream 80g cream cheese 25g unsalted butter All the sweet stiff starter If you would like to go for same day bake, you may use the following sweet stiff starter ratio, it triples in 4-5hr at 27-28C 110g starter 110g high protein flour 30g water 25g sugar Sherynn Note: Sweet stiff starter ready in 6 hours at room temperature. Put on top of water filter machine. The warmth fasten the process. Use thermomix to mix and knead. Put in all liquid ingredients, speed gradually increase from 1-3, 16 seconds. Add in dry ingredients, mix 10 seconds on speed 2. Thermomix knead 3 minutes. Stop. Add in butter and knead for approximately 4-6 minutes more. Check dough to make sure it's tough, elastic and achieve window pane. Oil the ...
Basic Recipe 1kg AP Flour 360-400g warm water 2tsp soda ash or lye water a.k.a air abu (optional to make the noodle more chewy texture) 8g salt Stir and dissolve salt & soda ash in warm water. Mix in the liquid with flour bit by bit until incorporated. Dough will appear dry at first. It's ok as long as it form a ball and no dry flour left around. May add in 1tbsp water at a time if it's too dry due to different brand of flour may have different hydration level. Rest for 30mins. Knead again slightly for 5mins. Run through noodle machine to flatten it and cut to desired shape. Note: The amount of warm water may be substituted by puree - pumpkin/spinach, carrot, beet root, sweet potato. Using puree may cause the end result of the first mixing drier, suggest to add in water by 1tbsp at a time until just enough to incorporate the dough together. Remember the key is to keep it a very dry dough in order to get the chewy noodle texture. Using sourdough discard: 300g water, 60...
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