Tuesday, 27 June 2017

Herman Hokkaido Bread

It's been a while since I last use Herman starter for my bread and today I decided to wake up my Mr Herman.

Was thinking of which recipe to try and I thought a white loaf will be a better choice for my girl's tomorrow breakfast.

Then Hokkaido Bread that I first tried out in 2006 came to mind.  That was the first time I tried out Angie's recipe and it was a success. I love the texture and the taste as well.  

Since I have Herman on hand, I went on to incorporate it into this Herman Hokkaido Bread recipe.

Finding: The texture is so fluffy and rich in flavour.  I think my kid will like enjoy with her favourite spread.

What you need:

190g bread flour
20g cake flour
120g Herman starter
20g fresh milk
70g whipping cream
30g egg white
15g milk powder
45g brown sugar
3g salt
12g butter


Mix herman starter with fresh milk, whipping cream and egg white.  

Add to the bread flour, cake flour, milk powder, brown sugar and mix to form a rough dough.  Let it sit for 20 mins.

Knead until it is smooth and add in the butter and salt.  Knead till pass window pane stage.  

Remove and placed inside an oiled bowl.  Let it rest until double in volume.

Punch down and divide into 3 portions and roll out into a rectangle.  Roll it up.

Put inside a pull man tin and let it proof overnight until 80% full.

Preheat oven to 190°C and bake for 35 mins.

Tuesday, 20 June 2017

Almond Creme 杏仁糊

Been coughing for a month plus but luckily it is improving. With this hot weather, I hardly can find the mood to bake.  Yet I feel lethargic, so make some Almond Creme 杏仁糊 to nourish my lungs instead.

Do note that 50g 北杏 is actually toxic if consumed too much.  So this proportion is ideal.

What you need:
(ingredients best purchase from medical halls)

200g 楠杏(sweet) (soaked overnight)
50g 北杏 (bitter) (soaked overnight)
40g rice (soaked overnight)
4 cups water (you can adjust this to the consistency you like)
Rock sugar to taste
2 tbsp gluntinuous rice flour + 4 tbsp water (if you like it thicker)


Grind the almonds and rice in a blender with 2 cups water.

Pour into a muslin cloth and squeeze out the juice.

Put into a pot and add the remaining water. 

Bring to a boil and add sugar to taste.

Boil till it foamed and reduce heat to a simmer.  Let it simmer for 20 mins.

Add in glutinous rice mixture, keep stirring till it thickens.  (if you don't like to thick, reduce the mixture to half).

Serve either hot or chilled.


Thursday, 15 June 2017

Neil's Pancake

Out of so many pancake recipes that I had tried, I think I love Neil's Pancake the most.

It is fluffy and yet full of flavour.  While browsing my old blog, I remembered this recipe and decided to document it here.

If your kid wants to prepare something special for Father's Day, why not give this a try.

I am sure it will make good memories.

What you need:

280g plain flour
8g baking powder
78g castor sugar
½ tsp salt
3 egg, separated
1½ cup milk
85g melted unsalted butter
1 tsp vanilla


Sift flour and baking powder. Add sugar and salt together into a large bowl.

Whisk yolks, milk, melted butter and vanilla together.

Whisk wet mixture into the dry mixture. Should be slightly lumpy.

Whip the egg white until medium peak. Not stiff. Do not over whipped the egg whites.

Gently fold in half of the egg white into the egg batter with a large spatula. Then for the the remaining egg white.

The batter should be slightly lumpy and have large parts of the egg whites not fully incorporated.

Heat pan and lightly oiled the pan with a kitchen towel.  Ladle a scoop of the batter and pour into the hot pan.

Flip over once brown to cook the other side.

Serve warm with cream and strawberries.