Friday, 28 April 2017

Herman Artisan Bread (air fryer)

Today, I attempted baking Artisan bread via the air fryer.  I was curious whether this can produce the same result as in an oven.

Then again, the highest temperature I can set in air fryer is 200°C.  I am not sure that 30°C difference will it alter the texture of this bread.



Don't try won't know right?  So here is Herman Artisan Bread using the air fryer.



Findings: I should have done away with another bowl and place the dough directly onto the net bowl instead.

This still yield a crusty top and tender bread.  Somehow, I don't get those big holey bread like most do.

Thanks NT for sharing this recipe.

Source

What you need:

120g herman starter
175g bread flour
75g water
¼ tsp salt
10g olive oil

Method:

Mix everything together except salt and knead until a rough dough comes together.  Let it sit for 30 mins.

Knead until smooth.

Leave it in the fridge overnight. 

Remove and shaped into a ball.  Proof another 2.5 hours. 

Preheat oven to 230°C with the dutch oven.(air fryer 200°C)* 

Place dough onto a baking paper and put into the Dutch oven and bake for 25 min.


Note: * Air fryer temperature 200°C with 1/3 cup of water in the base .



Enjoy!

Thursday, 27 April 2017

Chả Cá (Fish with dill and spring onion)

15 years ago, I was in Hanoi and it was a anxious 3 weeks stay there and I didn't get to see much of Hanoi back then.  During my recent trip to Hanoi, I totally enjoyed the stay as I get to move around freely and sample many food there.  

Our friend brought us to this restaurant that served only Chả Cá.  The restaurant was jam packed with patrons and the service is really good.  Hubby has been there many times but this was my first and I totally love this dish.  

It was so simple and yet taste delicious.  My first attempt, I bought a pot of dill specially for it and it lacks the herbs flavour because I added too little.

Then I stumbled into dill again when I went to a supermarket in Little India and I saw a big packet of it.  Immediately bought it, intending to reattempt this Chả Cá again.  

I am glad that I did it for this time round, the flavour is definitely much better than my first attempt.  It is so delicious and simple to put together.



Findings: Though I don't know what type of fish is served there but I think Batang fish that is easily available here is good enough.  

Also I should have brown the fish a little before packing it with the dill and spring onion.  

Nevertheless, it is still delicious and I did not over cook it.

What you need:

500g fish fillet (do not use salmon or cod as the taste will be too strong)
3 slices of ginger
2 tbsp of vietnamese fish sauce
1 tsp pepper
100g spring onion (50g + 50g)
200g dill

Method:

Marinate the fish fillet with fish sauce and pepper.  Let it sit chilled for at least 1 hour.

Heat wok with a little oil, and add gingers and spring onions (50g). Stir fry until fragrant.

Add in fish slices and cook both sides until white.  If you want, you can remove the herbs before browning the fish a little.

Add in the dill and stir fry until evenly mixed.

Season with pepper or fish sauce (to taste).

Serve hot.

Wednesday, 26 April 2017

Herman Chocolate Cake

My curiosity is on level 10 now using this Herman Starter.  Unfortunately I killed a batch of it as I totally forgotten to feed it.  During my spare time, I have been reading and searching recipes using this starter.   Luckily I have trial test a small portion of the starter in the fridge and somehow it survived.  
Thus, today I attempted this Herman Chocolate Cake since my son will be in this week.




Findings: The cake takes longer than expected to bake as the centre somehow could not cooked in time.  We find it too sweet so it is better to reduce sugar.  
The cake is soft but lacks the moistness which I am sure it is due to over baking.  

To counter this problem, I pair it off with a scoop of vanilla ice cream.


What you need:

85g butter, room temperature (I used increase to 100g)
100g castor sugar (I will reduce to 50g)
50g brown sugar
2 Eggs
30g cocoa powder
96g plain flour
¼ tsp salt
73g Herman Starter
½ tbsp vanilla

Method:

Preheat the oven to 180°C, greased and lined a 6” square pan.

Cream butter and sugar until fluffy. 

Beat in egg.

Fold in all the dry ingredients together.

Combine Herman starter and vanilla, add alternately with dry ingredients to the butter mixture.

Pour batter into your prepared cake pan and spread out evenly.

Sprinkle the top of cake evenly with semi-sweet chocolate and nuts.

Bake for 25 mins or skewer comes out clean.