Saturday, May 27, 2017

My New Pet ~ Herman 我的赫爾曼酵母

Finally, I started my little Herman project from scratch. Herman is a natural yeast which was grown from the mixture of flour, milk, sugar & instant yeast (please refer recipe here). And then feed them every five(5) days with the ratio 1 : 1 : 1:1 , meaning 1 cup Herman starter, 1 cup flour, 1 cup sugar and 1 cup milk. Unlike wild yeast, Herman starter is sweeter and watery. As for me, I grew my Herman with my old age leftover wild yeast which was kept in the fridge months ago and no commercial instant yeast added  I simply convert my wild yeast into Herman starter by adding in the ratio as given. I am truly happy that my natural yeast is working fine. The baby bubbling actively after feeding the first 5 days. You may keep your Herman in the fridge and reactivate it a day before, of course it may take some time. For further natural yeast info, you may check on my right hand side bar from USEFUL LINK.

However, I am still struggling if I should follow the recipe as given. I experiment my first attempt but failed. The bread tasted really unpleasant with a sourish aroma duel to long hours proofing. I too found that working with natural yeast is totally different from the commercial instant yeast. You don't need double proofiing method, unless you're working on a sourdough recipe. The most appropriate timing to proof your Herman soft bread is in between 3 hours after each feeding. It is the most active and appropriate period in generating carbon dioxide gas for your bread dough. Honestly, working with natural yeast is quite time consuming. So, I decided to plan for a double feeding process as follow. Please read on for more.

My second attempt on making Asian eggless soft bread from scratch as follow.

To activate the Herman culture, mix together the following ingredients overnight :
**3 TB Herman starter + 3 TB  flour + 3 TB water + 2 TB sugar

Ingredients :
150gm  Herman starter
150gm  bread flour
50ml   water

150gm   bread flour
80ml    water
1/4 tspn   salt
50gm   cold butter, chopped

Method :
(1)   since Herman already activate overnight, now start the 2nd batch of starter by mixing in the starter ingredients till well cooperated then leave to rest for 2-3 hours.
(2)   next, stir the main dough ingredients (except butter) into starter dough till everything well combined and became quite sticky at this stage.
(3)  add in butter and continue kneading till everything is well cooperated, the dough shouldn't be sticky anymore but elastic. Keep on kneading till smooth.
(4)  transfer dough to working table and divide into 9 equal portions, round them into ball shape and coat with some flour.
(5)  place shaped dough to a 7" (8" or 9" is better) greased baking tray and let to rest for at least 4 hours in the oven, with a cup of hot water.
(6)  finally, cover the dough with some dusting flour & bake at preheated oven at 185'C for 20-25 minutes or till brown.

These soft buns turned out beautifully, proving the yeast has did its job wonderfully. For the proofing stage, the shaped dough reached around 70% bigger instead of double its size. However, the dough expanding rapidly when baked under high heat. These buns rose almost double the size and bye bye to sourish aroma. Now I am one happy baker !

 So, stay tune for more Herman project from My Little Space. Enjoy & have fun !

Wednesday, May 24, 2017

Asian Spicy Roasted Chicken 亚洲香辣烘烤鸡

Last week I finally experiment my homemade steamed fish sauce in roasting chicken. Surprisingly, my boy became a big fan of this special roasted chicken. He is loving the sauce so very much and addicted to it since then. It is a blessing ! And here's what I did.

Ingredients :
1 whole free range chicken
2 cup   homemade steamed fish sauce
some cooking oil

Method :
(1)  cleaned & wash the chicken then marinade chicken with 2 cups of homemade steamed fish sauce and keep refrigerated overnight.

(2)  place chilled marinated chicken to baking tray the next day and let to rest for 30 minutes before going into oven.
(3)  finally, bake at preheated oven 190-195'C for about an hour or till brown. And at the same time, reheat the leftover sauce from the marinade chicken to serve it with the roasted chicken later on.

I'll have to say this is a super unique pairing between the two ingredients and it turns out to be so good. Highly recommended to all my readers and I'm sure you're going to love it too. Enjoy !

Monday, May 22, 2017

Homemade Steamed Fish Sauce 自制八宝蒸鱼酱料

There is a restaurant in Kahang (Johor), where steamed fish was served with this aromatic glossy red spicy sauce. I am in love with the sauce eversince then. After travelling so frequent to Kahang, finally a friend gave me the recipe. I am truly honoured & thankful for the generosity.  I would be happy to share this with my readers.

Ingredients :
3  blue ginger flower / bunga kantan
1/2 inch  ginger
1 inch  blue ginger/galangal
2  stalk  lemongrass, take only the white part
10  red chilies, seeded
10  garlic cloves, skinned & finely chopped
2 bottles of Maggie chili sauce
1 bottle  sweet plum sauce

Method :
(1)  put together ginger, ginger flower, blue ginger & lemongrass with some cooking oil, grind into paste and set aside.

(2)  grind red chilies into chunk and set aside as well.
(3)  now,  preheat wok or frying pan with 1/2 cup cooking oil.

(4)  stir in ginger paste and saute till fragrant, then add in chopped garlic and continue saute for another 3-4 minutes till fragrant as well. Make sure its not burnt.

(5)  now, add in chili sauce & plum sauce and bring it to boil, for at least 5-10 minutes.

(6)  finally, stir in chili chunk and continue cooking for another 2-3 minutes.

Finally, off the heat and let it cool before bottling. Keep refrigerated for further storage and reheat anytime you want to serve with steamed fish or fried fish. I'm sure you guys going to love it too !

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