the Weird, Bad and Lazy Cook

Note 1 : My first attempt at Cinnamon Roll (or as long as I can remember). Inspired by < https://www.spendwithpennies.com/copy-cat-cinnabon-recipe-delicious-cinnamon-rolls-at-home/ > and a twist on the bread (shokupan) for extra softness < https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/#recipe >. Brian Lagerstrom also inspired me a lot  < https://youtu.be/sfHT7r4XoJY?si=HnL8PpABlqVet-bU >. Note 2 : I used all purpose flour because I ran out of bread flour. 😅 Actually not bad, produces softer bread. Note 3 : I also ran out of cinnamon powder. So I just eyeballed it. Ingredients : A. Yudane 50gm bread flour (I used all purpose) 50gm boiling water (above 90°C) 1. Prepare the night before. Cover and refrigerate. B. Bread 150ml warm milk 1 tbsp sugar 4gm instant dry yeast 240 bread flour (I used all purpose) 40gm sugar 1/4 tsp salt 1 whole egg, beaten 10gm butter 1. Bloom yeast in warm milk & sugar for 5-10 minutes. Set aside. 2. In a bre...

Note 1 : Adapted from < https://www.loveandlemons.com/hummus-recipe/ > and < https://youtu.be/aXkyFSSjseo?si=foiqd1wjhguCvIVy >. Ingredients 1 1/2 cup (400gm) canned chickpeas, drained and rinsed 1/2 cup of tahini 3 cloves garlic confit 2 tbsp oil from garlic confit 2 tbsp olive oil 1/2 tsp salt, or as needed 1/2 lemon, juiced 5 tbsp water, or as needed Garnish : Drizzle of olive oil Black olive slices Dash of zaatar Dash of smoked paprika Sprinkle of chopped flat-leaf parsley / coriander Steps 1. Pulse chickpeas first to a fine grind. 2. Add the remaining ingredients except water. Pulse to a fine grind. 3. Adjust the preferred consistency with water. Adjust salt to taste as well (keep in mind that olive slices and zaatar will be quite salty as well). 4. Serve with garnishes immediately. You may store half of it in a closed container in the fridge although it will only keep for a day before getting spoilt.

Note 1 : This recipe is using a pre-ferment. Adapted from < https://youtu.be/HdoP33KPYtY?si=HFyzknXD21xAz_EX >. More detailed instruction on < https://www.brianlagerstrom.com/recipes/1-dough-3-loaves-2 >. Day 1 : Pre-Ferment 150gm water (room temp) 150gm all purpose flour A pinch of yeast (30-40 granules) 1. Available for use anytime between 4 - 24 hours of ferment. Great after 16 hours, best at 24 hours where flavours develop. Combine all and store in loose closed container away from sunlight on the kitchen countertop. Day 2 : Bread Dough 250gm water (room temp) 2gm instant dry yeast 1 tbsp sugar 450gm flour (400gm bread flour, 50gm whole wheat flour) (I don't have any available, hence I have to use all purpose flour) 6gm salt (originally 12gm, but we are reducing salt in our diet, hence halved) 1. Bloom yeast in sugar water. Set aside for 5 minutes. 2. Combine flour and salt. Mix well. 3. Combine all dry and wet ingredients, together with the pre-ferment. 4. Knead wit...

Note 1 : Sepatutnya crispy macam kedai, takdela rangup sangat tapi bolehla.. Adapted from here < https://www.google.com/amp/s/www.rasa.my/empat-langkah-nak-buat-waffle-yang-rangup-tidak-lembik/amp/ >. Bahan-bahan 1 1/4 cawan tepung gandum 1/4 cawan tepung jagung 1 1/2 tbsp gula 1/4 tsp garam 1/2 tbsp baking powder 1/4 tsp baking soda 1 cawan susu full cream 1/4 cawan air (+ maybe 1/8 more for a more liquid batter) 1 biji telur, kacau sebati 1/2 cap vanilla essence 1/4 + 1/8 cawan minyak masak Yield : 3 biji waffle besar Cara-cara 1. Satukan semua bahan kering. Kacau sebati. Masukkan susu & air sedikit demi sedikit sambil kacau. Masukkan telur, vanilla essence dan minyak. Kacau sebati. 2. Rehatkan batter selama 15-30 minit. Sambil itu, panaskan waffle machine. 3. Lumurkan waffle machine dengan minyak atau mentega / marjerin. Isi waffle machine dengan batter penuh. Masak sehingga crispy. 4. Angkat dan hidang dengan filling kesukaan.

Note 1 : < https://whattocooktoday.com/rainbow-cake-that-will-brighten-up-anyones-life.html > for the cake Note 2 : < https://preppykitchen.com/vanilla-buttercream/#recipe > for the buttercream A. Cake Too sweet, to reduce sugar Part 1 : Yolk Batter 5 egg yolks 50gm sugar (30gm sugar) 1 cap vanilla essence 65gm cooking oil 1/4 tsp salt 80gm milk 120gm cake flour 1 tsp baking powder 6 types of food colouring 1. Cream yolk, sugar, and vanilla essence until light and fluffy. 2. Stream in cooking oil while beating with hand mixer. Do not dump it all at once. 3. Add salt and stream in milk while beating with hand mixer. Do not dump it all at once. Beat until light. Batter may look runny at this point. 4. Sift cake flour and baking powder until light. Mix into the yolk batter 1/2 batch at a time. Beat until well incorporated. 5. Divide batter into 6 pans with diameter of 6-inch (i.e. 56-60gm into each pan). Lightly add a drop of colour (for pastel tone) into each pan and mix well...