Thursday, 17 August 2017

Fudgy Mochi Brownie

They said chocolate tends to lift up low spirit and I think I needed some.  Since my warabimochi attempt,  I have been yearning for mochi and as we have not had any brownies of late, I thought this will be a welcome for the family.

What you need:


100g of glutinous rice flour
60g sugar
140g water
1 tbsp grapeseed oil


150g of unsalted butter
120g semi-sweet/dark chocolate
80g sugar
100g brown sugar
100g corn syrup
2 tbsp coco powder
3 eggs
1½ tsp of vanilla extract
¼ tsp of sea salt
110g plain flour
1 tsp baking powder

Method (Mochi):

Mix glutinous rice flour, sugar and water in a shallow.  Sieve.

Steam for 10 - 15 mins.  

When it is warm enough to touch, stir in the oil and knead until oil is fully incorporated into the dough.    Cover and set aside to cool.  You can dust a little flour.

Method (Brownies):

Preheat the oven on 175ºC.   Greased and lined a 9″ x 9″ square mold.

Using a leftover water from steamer, melt semi-sweet/dark chocolate and unsalted butter in a medium sized bowl.  Remove from heat.

Whisk in the sugar, brown sugar, corn syrup, coco powder, eggs, vanilla extract and sea salt until evenly combined.  

Sift in plain flour and baking powder, fold until incorporated.  Do not overmixed.

Pour brownie batter into the square mold and smooth with a spoon.  Leave some for covering the mochi.

Divide mochi into chunks.   Place mochi dough into the brownie batter.  Indent them a little and cover the mochi with the rest of the brownie batter.

Bake in the oven for 20 - 25 min.  Do not overbaked.

Cool brownie completely before cutting.


Sunday, 13 August 2017

Herman Wholemeal bread

After making Herman Leige Waffles, I still have quite a fair bit of Herman Starter and thus I went on to make a Herman Wholemeal Bread.

Due to poor time management, I have over proof it because I have to do a hospital visit.

Findings: I am not sure whether the over proofing "damaged" the moisture of the bread but somehow is dry.  The sour tang is very evident because of this over proofing.

Thus I decided to turn it into French Toast for our breakfast for I knew my family will not eat this if I don't.

Will re attempt this recipe another day.

Overall, the crumb looks good.

What you need:

140g Herman starter
150m cold milk (start off with 120ml first)

200g unbleach bread flour
80g Wholemeal superfine flour
20g cake flour
3-4g salt

50g unsalted butter


Mix Herman starter with cold milk until well combined.

Add to all dry ingredients except butter and knead to form a smooth dough.

Add softened butter and continue to knead until pass window pane stage.

Preshape into a ball and place in an oiled bowl.  Clingwrap and let it proof for 30 mins.

Divide into 3 and flatten and rolled with end face down, put in the loaf pan. 

Let it proof overnight.

Bake at 190°C for 30-40 mins.


Saturday, 12 August 2017

Herman Liege Waffles

The last time I made Liege Waffles, I totally love it!  It has this rich buttery taste and crisp outer and the bites of pearl sugar makes it really delightful to eat.

So today, I am making some to bring to the hospital for my mom as she loves waffles.  I too read that eating carbo with natural yeast actually helps to curb reflux.  So today I shall see whether she will have this issue after eating Herman Liege Waffles.

Findings: I prepared this at 3pm but by night fall, there was no sign of double in volume.  So I just let it proof in air con condition room overnight and it did rise to the requirement.  Unfortunately, the butter was "leaking" and thus despite adding so much butter, the texture is not as fragrant as I would expect it to be.

I did not follow the exact weight for the pearl sugar as I was preparing this for my parents and am afraid that they will find it sweet.  This time round, I used pearl sugar from PH and I think I prefer those from SL.

Overall, the texture has a slight chew and a crisp outer when eaten hot.  Nice.


What you need:

250g of flour
50g brown brown sugar
1 vanilla bean
50ml milk (room temperature)
1 egg
100g of Herman Starter

150g of salted butter (will reduce this to 120g)
70g of Pearl sugar


In a mixing bowl, combine all the ingredients (except Pearl sugar and butter). Knead until dough is smooth (approx 5 minutes).

Add in softened butter and knead again for 5 minutes, butter must be completely incorporated into the dough.

Cover with clean cloth and let it proof for 2 – 3 hours or double in volume.

Punch down and add the Pearl sugar.  Knead by hand to incorporate the sugar into the dough.  Do not hesitate to flour your hands.

Divide into small balls and cover loosely with cling wrap.  Let proof for  another 15-20min on a sheet of cooking paper.

Heat your waffles maker and cook until both sides are golden brown.