the Weird, Bad and Lazy Cook

Note 1: Japanese bread calls for a starter technique called "yudane". Yudane was different than the Chinese starter, "tangzhong", by way of ratio. Yudane normally calls for 1:1 ratio of flour to water while Tangzhong calls for 1:5 ratio of flour to water. Note 2: I got side-tracked and lazy along the way... So, I basically used my yudane at the 4th day mark. Haha Note 3: Inspired from <https://mildlymeandering.com/hokkaido-milk-bread-shokupan/> Ingredients Starter (Yudane) 140 gm flour 140 (+ up to 70) ml boiling water Dough 2 1/2 cup flour (used: 300 gm bread flour) 1/4 cup granulated sugar 2 1/4 tsp active dry yeast (used: 7 gm instant dry yeast) 1 tbsp milk powder 1 tsp salt 1 cup milk 1 egg, well beaten 1/4 cup soft unsalted butter, room temp (used: 60 gm butter) Optional Heavy cream or melted butter (as glaze) Steps: Starter (Yudane) 1. Pour boiling water into the flour. Keep stirring with wooden spatula until the mixture clumps together to form a ball. ...

Note 1: Inspired from <https://www.rasa.my/kek-marble-jelita-kek-sedap-gebu-boleh-masak-3-cara/amp/>. Note 2:  Honestly, I butchered my first try haha. Nevertheless, I am a learner with grit. I shall not be overcome by failure! Try and try again. Also, next time to use 2 cups of flour instead of one. And baking technique. And failing that, last resort: ovalette. I will experiment on recipes without ovalette. Note 3: Update 12/8/2021: I improved! But not totally. Because the top of my cake is still burnt. Sad. But let me update the measurement I used. And I succumbed to temptation to use ovalette. But my topping did not move to the center, it stayed in shape and to me that's a win! But there's still some colour leaking to the bottom white portion of my cake. Do cover the top of your cake for the first 40 mins to get that golden brown complexion. Yield: For 6-inch cake (half measurement) Ingredients: 1 cup butter (1/2 cup or 113gm) 1 cup sugar (1/2 cup or 108gm) 1 cap van...

Note 1: Inspired from <https://www.aziekitchen.com/2014/08/roti-jala-yang-kekal-lembut-sampai-ke.html>. Honestly, so delicious and easy! Yield: 8" - 10" frypan gives 25 - 30 roti jala Ingredients: 3 cawan tepung gandum 2 1/2 tbsp minyak masak 1 tsp garam 1 biji telur 3 cawan santan cair Sedikit pewarna kuning (bukan serbuk kunyit) Steps: 1. Blend kesemua bahan dalam blender sehingga sebati. 2. Boleh masak dengan acuan roti jala dalam periuk rata (flat frypan) yang sudah diratakan sedikit minyak dan yang sudah di-preheat atas api kecil - sederhana. 3. Biarkan sejuk sedikit sebelum gulungkan roti jala. 4. Serve with curry.

Note :  Adapted from < https://www.chainbaker.com/yudane-buns/ >. After many R&D, the old recipe simply does not work. Starting again from scratch. Ingredients : 12 buns Part A : Yudane 100gm flour (tepung gandum cap ros) 100gm boiling water Part B : Yeast 300gm lukewarm milk 4 tbsp (48gm) sugar 8gm dry instant yeast Part C : Dough 500gm bread flour (470gm tepung gandum cap ros, 30gm wheat protein) 4 tbsp (40gm) salted butter or margarine 1/2 tsp (3gm) fine salt 1 whole egg (save 1 tbsp for egg wash) 2 tsp charcoal / butterfly pea powder Part D : Finishing Egg wash milk + sesame seed + butter brush (once done cooking) Knead 30 min. Rest 2 hours. Shape. Rest 2 hours. Bake 30 minutes. Steps: 1. Mix and rest Part A for 5-10 minutes depending until yeast has sufficiently bloomed. 2. Mix Part B until well combined for 2-3 minutes. 3. Slowly pour in Part A mixture into Part B in a steady stream of liquid. Let the machine knead the dough for around 15 minutes or until the dough ...

Note 1 : I kind of butchered the first try. Haha because I winged it. And got it terribly wrong. Well, so much for a first try. Haha Note 2 : Adapted from this recipe <https://www.aynorablogs.com/2016/07/resepi-biskut-bangkit-asli-yang-sedap.html>. I followed the weight grams but it turns out it was half of the 'cup' recipe. Terribly wrong. So next to try with this ratio from this recipe <https://resepibonda.my/resepi-kuih-bangkit/>. Ingredients: 2 cup or 270gm tapioca flour 1 cup or 130gm all purpose flour 1 cup of 225gm icing sugar (or castor sugar) 2 tsp baking powder 1 1/2 cup or 375ml coconut milk 2 eggs Steps: 1. Fry flour without oil on a pan. Roast until dry and light. Set aside to cool. 2. Combine flour with sugar and baking powder. Mix well. Set aside. 3. Beat eggs until it blooms, frothy and light. Combine with coconut milk. Beat alternately. 4. Pour in flour in batches and combine until it forms a dough. 5. Pre-heat oven at 150C for 15-30 minutes. 6. Rol...