Showing posts with label sourdough. Show all posts
Showing posts with label sourdough. Show all posts

Monday, September 28, 2015

酒粕酵種 sake kasu (sake lees) starter





in fact i am very happy with my sourdough starter which i follow the steps of this blog http://girlmeetsrye.blogspot.hk/
as moon festival is coming i am thinking to make steam bunny bun with a different starter, sake kasu came to my mind.  last time it was a failure but i have a better luck this time.

recipe adapted from http://members3.jcom.home.ne.jp/yeast/content/koubo/sake/index.html

sake kasu yeast liquid
70 g sake kasu
10 g organic raw sugar
200 g mineral water

every time when you prepare yeast liquid or levain make sure container is sterilized with boiling water. leave it until it is cold to handle.  tear sake kasu into pieces and put it in a sterilized bottle together with sugar and mineral water. cover bottle with the lid but uncover once a day to release the gas trapped inside. after feeding, cover the bottle with a cling wrap, secure with a rubber band. pierce a few holes with a toothpick.

day 1 - 3 
you won't see a big difference. 

day 4
you will see small bubbles on the top. those smsll bubbles remind me of  the back of surinam toad. you may see some tiny pillars on the side of bottle. i guess this is the breath mark by the wild yeast.

day 4



















day 5
less bubbles. ready to feed the yeast liquid.  no need to drain.

sakekasu starter
get 100g yeast liquid with same weight of bread flour and mineral water.  mix well and put in a bottle.  use a bottle that big enough for the starter to grow triple. last week it took 2 hours to grow triple at temperature around 26℃.

1 1/2 hours after the mixing





















after 3 hours this is how it looks




















when it grows triple, you can start mixing for bread.  remember to save 50 grams of the starter for future use. you can store this starter inside the fridge.  if not baking often, it is better to feed once a week. if you bake bread regularly, you will get a better and stronger starter.










Wednesday, April 1, 2015

忌廉賓 cream bun



遠久前,讀中六的時候很愛到街角的麵包店買忌廉賓,仍記得是39p 一個,外貌平平無奇,但配搭就是我喜愛的覆盆子果醬和鮮忌廉,沒有炸甜圈的油膩,忌廉賓立刻取替了炸甜圈的位置。

剛巧2星期前做了兩大瓶玫瑰荔子覆盆子果醬,用來配忌廉賓一定好吃吧。

包包食譜參巧了 Celine Wong 分享的配方,改變的是用了星野酵種和牛奶爾克 (milk kefir)。

可做6 個軟包的分量

100g 天然酵種 或 20g 已培養的星野天然酵種
250g 高筋粉
3g 鹽
15g 原糖 或蜂蜜
15g 米糠油或你喜歡的油
162g 牛奶爾克 或 原味乳酪或牛奶

酵種、牛奶爾克、鹽、原糖和米糠油放碗裡拌勻,加高筋粉拌勻再用手搓至光滑。

麵團放在保鮮盒,蓋好,25℃發酵6小時至澎漲2.5倍。



排氣,分到成6等份,每份75g。滾圓,休息15分鐘。卷成長圓形。



室温發酵1.5小時或至澎漲2倍,撒上麵粉。180℃焗炉12-15分鐘。