Today is Father's Day so I prepared meals for my dad. Normally, one will make some burgers for dad or prepare a carnivore feast but you know us, we love sweets and dad do not like to eat much meat anymore so I prepared some sweet and rich treats for him.
I made some fried pies. We really love fried pies especially peach and mango but I prepared a special one this time.
I made banana roti almost a year ago and we loved it! I also noted before that I will try this with mangoes come mango season and it's finally here! Banana roti is a famous street food in some South East Asian countries like Malaysia and Thailand, from the name it's obviously made with bananas but I've seen some made with a different fruit like mango. Mango is my favorite fruit and where I'm from is famous for its mangoes so I'm sure I will love it.
It has gotten cooler here at 81F so I gained some confidence to try puff pastry. I recently saw some very elegant apple turnovers (chausson aux pommes) and I can't get them off my head, I really want to make and taste them and that day finally came.
I really had luck when I finally raised my own sourdough starter. It was God's gift. Now I can bake my own bread that can't be really copied by anyone else. This is really a major leap in my baking. A bread made with primitive leaven baked with primitive methods back when there are still no ovens, this is some real primitive bread made with love.
Meet Zhou Clementine, my sourdough starter!
Exactly a fortnight ago I made "it" and documented my sourdough journey and success. I hope you enjoy it! Come along!
For years, I tried to raise my own starter to no avail. All of my attempts were futile despite my best effort to stick to the recipe as closely as possible. I don't know what was going wrong so after each attempt I go through a long period of reclaiming the broken pieces of myself before trying again.
First time to join a challenge like this, I'm so excited! The deadline for bread baking day is on June 1, 2016 so if you're interested to join, you still have time to formulate and submit your entries! Just follow the instructions here:
http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour
*I don't have an oven and measuring tools so I take a different approach to baking. I hope this one qualifies...
Just when I'm about to give up. God gave me this method to use for baking lean breads without an oven. This is my last attempt for "European style hearth breads" though pretty good, look-wise and taste-wise it still wasn't the same. It had a burnt "muddy" taste with slightly underdone crumb that is tight despite a very wet dough but I'm pretty contented with it.
When you want your comeback to be remembered, you have to come back with a bang! Here it is! Last week I promised to go back to bread baking after an addiction to pastries. Well these are viennoiseries, still a hybrid between pastries and bread but there's yeast in it so I consider it closer to breads. I made croissants and pains au chocolat for this week; it's an ambitious bake for an ambitious baker.
I am on a roll with oriental pastries lately but I gonna move to breads next week. I made hopia again because of my dad's request. If you've been reading my blogs, you probably know it already. Well if you still haven't, hopia is a pastry of Fujianese origin made with flaky pastry filled with various fillings from bean paste to sweet pork. I always want to improve it because it is one of my dad's favorite.
