the Weird, Bad and Lazy Cook

A. Honey Hotteok Note 1 : Taken from / inspired by  < https://youtu.be/CMEG5Ms4cm0?si=cDE5xO6Mw3eJVVEY > Hotteok Bun 1 egg 4gm salt 30gm sugar 160gm warm milk 4gm yeast 300gm bread flour 40gm room-temp butter 1. Combine egg, salt, and sugar in a bowl. Beat until well combined. 2. Add warm milk and yeast. Stir until well combined. 3. Add in flour. Stir with a spatula until somewhat combined. Transfer the dough into a well floured surface and start kneading the wet dough. 4. When it has formed somewhat a cohesive dough, fold in the butter. Knead until dough formed a well rounded ball. 5. Proof in a dusted & covered bowl at a warm place for 1.5 hour. 6. After 1.5 hour,  degas the dough and knead to form a long dough. Cut into 8 similar balls. 7. Roll the dough flat (circular shape) and scoop enough honey filling onto the centre of the dough. Close the seam of the dough tightly to form into a ball. Place onto a well covered area for second proofing until it doubled in si...

Note 1 : Inspired by < https://www.loveandlemons.com/brownies-recipe/#wprm-recipe-container-42107 >. This is a vegan recipe, no crinkle cut. I cut off a lot of sugar. Ingredients 1/2 cup (100gm) granulated sugar 1/2 cup (60gm) all purpose flour 2/3 cup (65gm) cocoa powder 1/2 tsp salt 3/4 cup (130gm) dark chocolate chips 2 large eggs 4 tbsp (60gm) milk 1/2 cap vanilla essence 1/2 cup (95gm) canola oil >> too much oil? Perhaps to reduce to 80gm Double batch can use 8" (tall) or 9" (short) 8" = 20cm x 20cm For 4cm x 4cm cut, can get 25 pieces Peanut butter topping < https://cloudykitchen.com/blog/tahini-brownies/ > 90gm peanut butter (or tahini) 30gm honey (to grease the peanut butter) Steps 1. Preheat oven with a fan on under 160°C for 30 minutes. In the meantime, line a square 7"x7" baking pan with baking paper. Set aside. 2. Sift sugar, flour, cocoa powder and salt together. Add in chocolate chips. Set aside. 3. Mix eggs, water, and vanilla e...

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 240gm bread flour (I used all purpose) 40gm sugar 1/4 tsp salt 1 whole egg, beaten 10gm butter 240gm baker's choice  = 90.5% wheat + 9.5% gluten content = 217.2gm + 22....

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 flour (100gm all purpose flour, 50gm wholemeal 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) (if using all purpose flour, to reduce water to 220gm because structure is too weak) 3gm instant dry yeast 1 tbsp (12gm) sugar 450gm all purpose flour 6gm salt +10gm wheat protein +1 egg 45 minutes bake. Uncovered, strong thick crust. Covered, weak soft crust. Shorter uncover, softer crust. For round tall bread, dough is only enough 1 bread. 1. Bloom yeast in sugar water. Se...