Monday, 23 November 2015

Belgian Waffles (II)

Lately I have been yearning for Belgian Waffles.  Perhaps I fell in love with those that I ate recently and was eager to see whether I can produce the same result.  

I don't really know how a good waffle should be but my personal choice will be crispy on the outside and fluffy on the inside.   

Now, I wish I have a deep waffle iron to work.  Somehow, it just taste different if it is a thin waffle.  Is it a mind game?   Haiz... the "must have" and the "nice to have" debate.

Some day some day.....

Findings: The waffle yield a crispy and yet fluffy texture.  If only I have a thick waffle iron, I think this will be as good as those available outside.

Now I have to churn out a batch of ice cream to go with this recipe real soon.

Definitely a keeper.

Source: Bruno Albouze

What you need:

250g plain flour
4g dry yeast
45g castor sugar
1g salt
250ml fresh milk
125ml beer
2 egg
1 tsp vanilla
1 tbsp vegetable oil
90g unsalted butter, melted and kept warm


Combine flour, yeast and salt in a bowl.

Whisk in the eggs, vanilla, milk and beer.

Add the warm melted butter and mix until well combined.

Transfer to a container and cling wrap.  Poke a hole and let it proof for 1 hour at room temperature.  Then refrigerate it overnight.

Bring batter back to room temperature before cooking.

Alternatively, you can let it proof at room temperature for 3 rooms and use immediately.

Cook waffle for 3 mins.

Serve with your favourite toppings.

Have a good week ahead.

Saturday, 21 November 2015

Strawberry Balsamic Galette

I have never pay much attention to the name Galette until this month Bake Along event and when I check out Pinterest, my conclusion was it is an open pie.

Now as I sat down to write up this post.  Something prompt me to do a little read up on this.  Surprisingly, Galette according to the French cuisine is basically a freeform crusty cake and the description according to the Wikipedia, is totally different from what I am offering today.

Mmmmm now I wonder who modified it, the American?

Well, it is raining and I think I have enough today, I am going to curl up and eat this Strawberry Balsamic Galette for tea.

What you need:


3 tbsp Cold butter
40g shortening
4 tbsp ice cold water
215g plain flour


500 fresh strawberries
2 tbsp Alce Nero balsamic vinegar
4 tbsp honey

1 tsp flour
1 tsp sugar
1 tsp almond flour

1 egg + 1 tbsp milk for glazing

Fresh ground pepper


Slice strawberries, toss in bowl with balsamic vinegar and honey. Let sit for 1 hour or more, up to 24 hours. 

Using a K beater, beat cold butter, shortening into the flour until crumb like.

Add in cold water and mix until water is incorporated.  Knead to form a dough.

Wrap in cling wrap and chill for 1 hour.

For the fillings: 

Combine the flour, sugar and almond meal and sprinkle around the center of the dough, leaving 2 inch border.

Shape dough into a disk.

Lightly floured the working top and roll dough into 10" (for a 9" dish).

Place dough onto dish.

Lightly scattered 1 tbsp of almond meal mixture into the centre of the dough.

Scoop strawberries into dough centre.

Fold in the dough only for the sides.

Brush egg glaze and drizzle some sugar on the dough sides.

Bake at 190°C for 45 mins or until filling is bubbly and sides are golden brown.

Put the remaining balsamic and honey in a small saucepan, adding 2 more tbsp of balsamic and 3 tbsp of honey, boil until thickened.

Remove galette from oven and top with freshly ground pepper. 

Serve warm with balsamic honey sauce. 

This is for Bake-Along #88: Galette hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.


Friday, 20 November 2015

Killer Toast (one proofing) 万人迷夺命软吐司(一次发酵)

After the 5 thousand dollar bread recipe 5, I read that Killer Toast is now creating storm in the cyberworld especially among the chinese blogs.  

As usual, my favourite blogger Victoria Bakes translated it and show us how easy to bake this bread with her comprehensive instruction.  Hope over to her detailed explanation on how to achieve this fluffy bread with success.

I didn't get a chance to bake this any earlier as I was busy and the home was loaded with bread.

As we depleted the supply, today is the opportunity to try out this recipe.

I made them into bun size instead of toast as I have some coconut left in the fridge.

Findings: I started off with 160g liquid and find that the dough didn't come together.  It was too dry so I added in 10g by 10g of liquid.  Eventually the end I used up 180g (56g egg, 80g whipping cream and the rest is milk).

After the dough pass the window pane stage, the texture is soft and smooth.  As today is pretty cool day, I took more than an hour to proof, in fact, I think I had to change to a hotter location to finish up the proofing.

The texture of this bun is really soft and fluffy.  I used have added 2 rounded tablespoon of coconut instead.  

This recipe is definitely a keeper.  Thanks Vic for sharing such a wonderful recipe.  Arigato.

Source: Victoria Bakes 

What you need:

260g bread flour
3g instant dry yeast
160-180g egg mixture (please see note) (56g egg + 80g whipping cream + 44g milk)
30g sugar (10g for salty toast)
2g salt (6g for salty toast)
30g butter (omitted as I use whipping cream)


Greased a 450g loaf pan. (18 X 12 X 7.5cm)

In a mixing bowl, mix all ingredients (except butter) together and knead till you get a silky and elastic dough

Add in butter and knead till window pane stage (crucial)

Divide dough into 3 portions, then roll out flat.  Roll up like swiss roll, and place into greased loaf pan

Cling wrap and let it proof until dough reaches 90% of height of pan

Bake in preheated oven of 170°C, second lowest rack for 45 mins, tenting bread with foil if it browns too quickly

Happy weekend.