Toffee Pecan Scrolls
RECIPE Equipment : 30cm (Length) x 22 cm (width) x 3.5 cm (depth) baking tin DOUGH 5g Instant Yeast 85 g + 1 Tbsp. Castor Sugar 125...
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ALMOND CROISSANTS
HAVE SOME LEFTOVER DAYS OLD CROISSANT AND DON'T KNOW WHAT TO DO WITH THEM? If you have some days old croissant and do not know what you...
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CROISSANT
FUNDAMENTALS OF CROISSANTS Croissant is one of the two main pastries that are made through the lamination technique by creating multiple...
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#7 Sourdough: 50% Whole Wheat - 93% Hydration
Let's Get Started! Levain 25 g 50% Mature Starter 50 g 100% Whole Wheat Baker's Flour 50 g 100% Water (21°C) Dough Formula 200...
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Soft Sourdough Milk Bread
If you like the flavour that Sourdough bread gives, you are going to love this soft and fluffy Sourdough Milk Bread. This bread requires...
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Sourdough #5: 15% rye, Olive and Goat's Cheese
Hi all, if you have read my Sourdough #4 post, you would have know that I am starting to see some progress in my bread. I still lack the...
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Matcha and Black Sesame Babka
RECIPE Yield: 2 Loaves Baking Tin: 190mm x100m x100mm Loaf tin YUDANE 90 g Bakers Flour 90 g Boiling Water FINAL DOUGH 470 g Baker's...
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Coffee Shokupan
Coffee Shokupan RECIPE Baking Tin: One 190mm x100m x100mm Loaf tin Yield: 1 Loaf COFFEE PASTE 3 tsp Instant Coffee Powder 2 tsp Cocoa...
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Pistachio Babka
TO MAKE THE PISTACHIO BABKA... RECIPE Yield: 1 x Babka Equipment: 170mm length x 90mm width x 88mm depth Loaf Tin BRIOCHE DOUGH * Butter...
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Mixed Seed Shokupan
To make the Mixed Seed Shokupan... RECIPE Equipment: 200mm length x95 mm width x 95mm height loaf tin Yield: 1 loaf YUDANE FINAL DOUGH...
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#22 Sourdough - Mixed Seed, 30% Whole Wheat
This is my sourdough #22 with mixed seeds, one of my many favourite bakes. RECIPE Yield: 1 x Loaf Levain 60 g Water at 24°C 60...
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Apple Caramel Cinnamon Scrolls
If you like scrolls, you are going to love this apple cinnamon scrolls with home made salted caramel. This recipe consist of a Tang Zhong...
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Ube Yudane Bread Loaf
Ube, also known as purple yam in the South East Asia is widely used for both savoury and sweet. In this Yudane Loaf, I have used a dried...
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Brioche with Blueberries and Coconut Crumble
This coconut and blueberry brioche brings back a lot of memories. It reminds me of the time when getting to work before dawn to prepare...
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How to Calculate Dough for your Loaf tin
This post teaches you how to calculate the dough you need to make a perfect block of Shokupan loaf with your Pullman Baking Tin. I...
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Strawberry profiteroles
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