Tuesday, January 30, 2018

How To Make Hokkaido Bread with Thermomix? and Oven..

I always have this thought of #AnythingToDoWithFlourWillFail cos out of 10.. 9 of them will go into rubbish bin. Hahahaha.. Like I said, I tried to change almost everything that many people advised, but in the end, the outcome after proofing still goes into rubbish bin. 

Image result for throw rubbish into dustbin

I have seen this Hokkaido Bread recipe for a very long time but I didn't have the courage to try to make them.. cos you know.. once failed, it's very depressing one lo.. 

But that day.. the mood was there, the ingredients were there.. So, I took the effort to try to make it. 


The ingredients are divided into Ingredient A and Ingredient B.

Ingredient A 
only consists of 
200g of Water 
40g of High Protein Flour
 is to makeTang Chung or Tangzhong.

Now many asked. What is Tangzhong? 
Google says:
tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a roux, before being cooled and added to the rest of the ingredients

Ingredient B
200g Tangzhong 
(as i read, majority do not remeasure the tangzhong from Ingredient A, so I did the same)
90g Sugar
2 eggs
60g Whipping Cream
60g Fresh Milk (Hokkaido Milk)
540g High Protein Flour
10g Milk Powder
50g Golden Churn Butter
1/2 tsp Salt

First proofing, wrap the dough with Thermomat for 45 minutes.

and the funny thing is, this is my first time seeing my dough proof until like that weiiii.. so cuteeeee.

So, the second proofing after 45 mins.
Divide dough into 2 portions (or more) depending on how you want your bread or bun to be like.
Use rolling pin to push out air bubbles. Roll up dough tightly. 
(i skipped this cos my dough was very sticky. I was thinking if I were to do this, probably all my dough will stick to rolling pin O.o ) 
Proof for 1-1/2 hours or double in size.
(mine was 2 hours cos we brought the little one out to cycle while waiting for the dough to proof and also to avoid being disappointed)

and then we went out for dinner...

It was about 2 hours when we came back to be greeted by the dough.. hehehehehe...

not pretty most probably due to I did not roll out the air bubbles I think.

and then in preheated oven, 180degree, 35 mins. 

(Self reminder: do it tray by tray instead of put two trays together into the small oven)

The most important part of all, Athena loves it.
(though it was just kosong bao)

More selfies.

I put this in Instastory. Haha..

If you really have the time, you can try this recipe. But if you don't, just go to the bakeries out there to buy one. Hahaha.. Save time and energy. 

For CNY, you can grab this at Ta Kiong Supermarket at the Spring. 
RM181.88 for 24 bottles.. so one bottle is only RM7.58
What are you waiting for? 

Friday, January 26, 2018

Baby Selfie

Human nowadays cannot live without a smartphone, be it adults or kids. TheHub and I are no exception. So is our baby girl. Most of the time, when we are dining outside, Athena will requests for phone. I only give it to her when I need a peaceful meal. She will watch baby songs / play baby games while we feed her so that she eats cos she doesn't normally eat when she is with us. :( 

At times, she will just "exit" all the youtube and games and start burst shot with my phone camera. My phone case is similar like this. 

Image result for flip phone cover

She always starts with something like this. 

and then she will syiok sendiri, then self smile (at this point, both of us still did not realise she has been on camera mode)

and then she will hold up the phone and start snap shots anything. 

and to laugh at the photos taken. 

and so, when i realized, I "flipped" the camera for her. 

and she normally smile or laugh after she snapped the ugly photos of her self. 

the timing is not right most of the time. 
She smiles to the camera. Then she laughs. Then she tries to press "snap" but she forgot about her smiles. All the time. 

and she will try to damage the phone..

See.. wrong timing again. 

By the way, looking at the umbrellas, you know this is Food Parade at Saradise around BDC area in Kuching. 

We were thinking to try something new, other than our usual dining places. So we came across this Food Parade at Saradise. Looks like a very happening place, but the food.. 

We ordered Bak Kut Teh cos it was raining at that time. Something soupy for the cold evening. Sounds like a great deal. We were charged RM10 for that bowl of Bak Kut Teh. Paying RM10 for a bowl of Bak Kut Teh we cannot complain much since it's Bak Kut Teh. You get it? 

But this is a bowl of KICAP with slices of Pork. You read it correctly. 
A bowl of soy sauce with slices of pork. 

Kicap or soy sauce is normally used to flavour dishes. 
What can I do with soy sauce?It makes a great marinade or can be splashed into stews or used in sauces for meat and vegetables. Use light soy sauce to flavour dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it good as a dipping sauce.
and we were served a bowl of super salty bowl of pork slices, that ruined our evening, wasted our hard earned RM10. 

and yes, when i mentioned and commented this and instagram and whatsapp, I got questions like why didn't you bring it back to the stall and tell them about it? Why must you put on social media and brag about it? 

My replies were:
I did not bring it back to the stall because there were only few slices of pork in that RM10 soup. We tried a few pieces trying to tell if it is really that salty and only a few pieces of pork left. If you were me, will you still bring back to complain about it? 

Why must I put on social media like instagram and whatsapp to complain about it? 
It is just like how you want to read reviews about a place. I did not simply complain. I paid RM10 for that bowl of salty "Bak Kut Teh" and I think it is not worth my money. So I want to "review" that. I did not make a fuss about it. I am just stating my honest opinion on my bowl of "Bak Kut Teh". 
Can or not? 

Monday, January 22, 2018

How To Make Radish Kuih with Thermomix?

To cut the long story short, there is Radish in my refrigerator. Initially, I bought the radish to make soup, but i did not have enough ingredients for soup so I googled up what can i do with Radish, other than to make it a dish that needs rice. 

Photos all from my instastory. Haha.. 
#RecyclePhotos #GoGreen

Haircut day.

Anyways, I found a few recipes from the Thermomix website and i jotted this one down on a piece of paper for easier reference. I think using phone screen during preparation of ingredients is very inconvenient. In my opinion , during my preparation la. 


Ingredient A ready to be dump into TM bowl. For first timer, the ingredients can be +/- .
Hahaha. I said so because the first time I cook, I follow 100% what is written in the Cook Book. If it says 40g of Garlic, I will chop and weigh the Garlic 40g. Not 39g, not 41g. Hahaha.. First time ma.. Don't laugh. 

I think I have been jinx, or I have no fate with flour. 
Most of the time, anything to do with flour, will very likely ended up in rubbish bin. 

Like there were few times i was trying to make bun or bread or bao, it just went into the rubbish bin. I followed 100% ingredients in the cook book. Other people successfully did that.. only I failed. 
I was told it could be the flour, so i changed to a better brand, Blue Key, good enough gua. But still ended up in bin. And then I was told to change the yeast, I did. Still ended up in rubbish bin. And thennn I was told to put the dough in the warmer place, in TM bowl with 37degree i tried, in preheated oven, i tried, in the end , still in the bin. Haha.. So, I'm thinking, it must be me and the flour.. and hence the #hashtag.

So while waiting for the the moment of truth, I cooked Lee Fah brand Instant Sarawak Laksa with fish balls and bean sprouts. Microwave 4 mins. Tadaaaahh. 

59 seconds to The Moment of Truth.

I don't have a square bowl, so i pour into two round shape plates. 

The recipe said wait for it to cool down completely and it is ready to be served. But Radish Kuih bo.. must deep fried them in oil baru considered ready to be served kan? We didn't want to make our place oily, so we opt for a lazier version. 

Oven baked them.
Preheated oven. 250degree for 10mins on one side. Another 10mins on the other side. 
and Taddaaahh..

Can you hear the "fresh from oven sound"?

Breakfast this morning.

Oh hey... I just realised this is my first post for 2018. 

Happy 2018 everyone. 
May all the good things, good vibes, good news be wrapped around all of us.