the Weird, Bad and Lazy Cook

Note 1: Inspired by <https://anitalianinmykitchen.com/cranberry-scones/>. Though, I think I kinda made adjustments to it and my scones were very airy and almost bread-cakey like and not at all dense, dry, hard or crumbly like usual scones. Haha but my husband seemed to like it, so keeping it! Note 2: The recipe said if you don't have buttermilk, you can substitute with 3/4 whole milk + 1 tbsp whole cream + 1 tbsp vinegar. Or, if you are lazy like me, you can use yoghurt. Then they might have bread-cakey like texture. If using milk, rest the milk mixture at least 5 minutes before being incorporated in the dough.  Note 3: I don't have clotted cream or mascarpone cheese. Sour cream works well too. Yield: Depending on the diameter of your cutter, might yield 6-10 scones. Ingredients 1/4 cup granulated sugar (used: coarse) 2 cups all purpose flour 2 tsp baking powder 1 pinch of fine salt  1/4 cup + 1 tbsp of grated butter (used: 90 gm) 3/4 + 2 tbsp buttermilk or 3/4 cup who...

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 :  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 : Inspired from <https://www.gimmesomeoven.com/rosemary-focaccia-bread/> Ingredients: 1 1/3 cup warm milk 2 tsp or 7 gm of yeast 2 tsp sugar 3 1/2 cup or 480 gm of bread flour 2 tsp of salt 1/4 cup or 60 gm of olive oil Topping (Optional):   Olive oil Rosemary leaves Salt flakes Steps: 1. Proof yeast in warm milk and sugar until blooming. Might take 5-10 minutes. 2. In a bread maker, combine flour, salt and olive oil. Mix until well combined. 3. Add in proofed yeast mixture in a steady stream. 4. Let the machine knead the dough for 30-40 minutes until well combined and a soft dough ball is formed. 5. First proofing: Transfer the dough ball into a well-oiled bowl. Cover and let rest for 1 hour. 6. Second proofing: Roll dough onto a baking tray (which is dusted with flour and lined with baking paper) as thin as 1/2 inch or as possible within the tray. Let rest for another 1 hour.  7. Pre-heat oven for 30 minutes @ 400F / 200C.  8. Final shaping: Drizzle th...

Note 1: Why garlic confit? Because I like garlic bread. And do not want to waste oven power just to make garlic confit alone. Might as well bake garlic confit together with bread. And then I will get garlic bread each and everytime! Ingredients: Roti Sardin: 380 gm dry ingredients + 100gm water roux: http://nicemamaforever.blogspot.com/2013/03/roti-inti-sardin.html http://www.secubitgaramnor67.com/search?q=roti#axzz7X0mtade4 https://www.justonecookbook.com/japanese-milk-bread-shokupan/ Roti Sardin - Basic Soft Bun (12 mini buns) 380gm tepung roti 50gm horlick malt / susu tepung 50gm gula castor (40gm in flour + 10gm in water) 1/2 tsp garam halus 125ml warm water 7gm yeast 1 biji telur 100gm yudane (50gm flour + 50gm water) 30gm butter 30gm shortening 1. Combine all dry ingredients in one bread maker and mix thoroughly. 2. Add in water + egg + water roux. Knead for another 5-10 minutes until it formed a smooth dough. 3. Add in butter + shortening little by little. 4. Can double the knea...

Note 2 : Second try is taken from youtube < https://youtu.be/spgsx9I51V0?si=zCm-Qi3USH1Pkkwy >. This dough is super soft 🤤. Dreamy. Ingredients 150gm milk 6gm dry instant yeast 280gm all purpose flour 2 tbsp milk powder 30gm sugar 1 tsp baking powder 1/2 tsp salt 15gm margarine 60gm tangzhong (10gm flour, 50gm water) Yield : 7-8 doughnuts Knead 20 minutes Rest 1 hour. Shape. Then, rest 1 hour. Fry. 1. Combine warm water, condensed milk, and sugar until well dissolved. Pour in yeast and stir to fully combine. Let yeast bloom for 10 minutes before use. 2. Combine flour, baking powder and salt. Mix well. 3. Add in yeast mixture and mix to combine until dough is scraggly. If using a breadmaker, might only take a few seconds. 4. Add in margarine when dough is still scraggly. Knead dough until fully combined into a ball, soft and not sticking to the hand. If using a breadmaker, set the dough to knead for 30 minutes. 5. Rest the dough in a bowl at room temperature. Might take 1 hour to...

Note 1 : Birria soup or consomme was adapted from this recipe <https://houseofyumm.com/beef-birria-and-birria-tacos/>. Homemade flour tortilla was adapted from this recipe <https://growagoodlife.com/flour-tortilla-recipe/> Note 2 : I cheated. I used technology because I have too much work. Hehe I used bread maker and pressure cooker. Ingredients Part A - Beef Birria 500gm beef (mix of lean and fatty) 1/2 holland onion, diced 1/2 garlic bulb, halved 1/2 carrot, roughly chopped stew size +1 tomato 1 cinnamon stick 2 pc bay leaf 7-8 pc dried chili pepper 1 tsp coarse salt 1 tsp cayenne pepper 1 tsp cumin 1 tsp ground oregano +1 tsp smoked paprika Water Part B - Flour Tortilla Yield: 6 small tortilla 1 cup all purpose flour 2 tbsp cooking oil 1/2 tsp salt 1/2 cup water + extra if needed Part C - Assembly and Garnish Mozzarella Birria red oil or carotino oil (since my birria did not produce enough oil) Diced red onion Lime wedges Birria consomme Steps 1. Cook all of Part A in a ...