mycookerygarden

Crusty buns. I found some dried up apricots in the fridge. I was thinking of the choices - either a stew (originally bought this for a Moroccan chickpea stew) or a bake. Bake it is - to use up more of the Waitrose DUCHY Organic Strong Malted Grain bread flour and see how the bread will turn out with no diary product. Well, it was harder and drier. So, this bread flour needs more liquid ingredients, somehow .. for the bread, maybe grated fruit or vegetable and a very wet dough to start with. Since the apricots were very hard, I soaked them in hot water for about 15 mins before chopping them up and starting the knead. 1 cup  Strong Malted Grain bread flour 1.5 cup white bread flour 1 tsp salt 1 tsp sugar 2 tsp instant yeast 1 tbsp olive oil Bread flour, salt, instant yeast, apricots soaking. 1st rise in room temperature. After a few hours' rise. After overnight in the fridge. Shaped. 2nd rise. Baking at 230C for 10mins, then 180C for

Soft texture I made some Yoghurt Bread because I did not like this brand of plain yoghurt that I had bought for breakfast. And I wanted to try baking with the Waitrose DUCHY Organic Strong Malted Grain bread flour that I had managed to get at a sale. As the yoghurt can also ferment the bread dough, I saw an article that advised using less yeast. After kneading to get a fairly wet dough, the first rise was at room temperature for about 2 hours, then overnight in the fridge. Shaped the loaves in the morning and left for 2nd rise for about 1.5 hours. Ingredients: 0.5 cup of yoghurt (and a bit more) 2.5 cups of bread flour 0.5 tsp of salt 0.5 tsp of sugar 0.25 tsp of yeast About 1 cup of water .. according to dough kneading Waitrose DUCHY Organic Strong Malted Grain bread flour - first time using this. Bread flour, sugar, salt, yeast and yoghurt. Very wet dough. After 2 hours at room temperature. After overnight in the fridge. Shaped ... Fina

How to get it round??? I made some onde onde a few days ago and had some remainder sweet potatoes. So, I decided to try this exotic recipe. Based on this recipe: http://honestcooking.com/sweet-potato-roti-flatbread/ Ingredients: Whole wheat flour - 2 cups 1 large sweet potato, peeled and cubed Cumin seeds - 1 tsp Red chilli powder - 1 tsp Hing - ½ tsp, optional Salt to taste Oil - 2 tsp I had quite a bit of sweet potato of the purple variety and no whole wheat flour at home. So, I used all-purpose plain flour without measuring - the amount was adjusted to the texture of the dough with the mashed sweet potato. I added about a quarter tsp each of ground ginger, crushed cumin seeds and chilli powder. Half tsp salt. One tsp of cumin seeds and chilli powder would have been too much for my taste. The dough left to rest for several minutes - should be 20 mins but it was late night already ... Ugly chapatis ... but nice Indian taste from the spices, sweetened naturally by

Forgot that I already have 2 posts on Kuih Bingka. Previous posts: https://applechoc1.blogspot.sg/2017/09/kuih-bingka.html https://applechoc1.blogspot.sg/2017/10/kuih-bingka-again.html This time, I made an eggless version to cater to a vegan in the dinner party. I found an eggless recipe at this website: https://www.rotinrice.com/tapioca-cake-kuih-bingka-and-awards/ Ingredients: 2 packet (2 lb/900g) frozen grated tapioca (cassava), thawed ¾ cup sugar 1½ cup (360ml) coconut milk 2 tbsp rice flour 2 tbsp butter, melted 2 tsp vanilla I omitted the butter in the mix. I bought about 1.1kg of tapioca from the market. After cleaning and processing in the food processor, there was about 940g left. I squeezed some of the tapioca liquid out and left the 'grated' tapioca to drain some more for 30-40 minutes. Then, discarded the clear liquid and added back the starch to the mix. Added 360ml (thereabouts) of coconut milk, 2 tbsp of rice flour, 2 tsp of vanilla and a bit