happylina's blog

I like Millet ferment. So I mix all-purpose flour with homemade millet wine as water. I use 350ml wine and 50 water,  500g all-purpose flour, and  some Millet from ferment . About 100g 100% no active stater. A pinch of.solar salt. Here winter already cold. I put the mixture(no use 50ML water) in  12 degree room one night. Stretch and fold 3 times with 50ML water in morning.  The dough in room time about  20 hours. When the dough size bigger I shape to one about 100g ball for pizza and another big boule. After take out room. 1 day 2 night after I take back room. dough already a little froze.  So I waitting time again. Looking dough change to big . I bake pizza first in 250 degree. Pizza  blow up bubbles. So I think for boule no problem.  Before pizza out 5 minutes I take out boule from bowl and score. 

For keep heat, I take Mini Oven advice, before baking pizza I put 6 pieces broken earthware on oven bottom. And a little grain on ovenware(experience from Eric, after I think maybe not enough). pizza baking time is 15 minutes 250 degree. After take out pizza. I quickly take boule dough on ovenware. And cover with a  thin aluminous pot. This pot have 2 small holes on bottom. Under layer 20 minutes 250degree with pot cover. After I take off pot. I can see small water round hole.  20 minutes 210 degree. boule top very brown and other place not brown. So I cover top with folded aluminum paper. Round bread 10 minutes heat again. round and 10 minutes more. 1 hour heated stop. Open oven.

20 minutes later I take boule out. 

 

 

Happy crack and brown color.  When I see bottom. Bread edge already black. Compare aluminum pot before I use, ovenware get heat very quick. bread edge always near heating tube. So black.  Next time I 'll try to take ovenware on middle layer. 

After bread cool. I cut and the bread show me: Near edge big hole and bread center heat not enough no big hole.

 

With Millet wine, bread flavor good. even 3 or 4 days crumb still very soft. 

 

Thanks for your reading 

Any appraise and advice will be appreciate

 

Happylina

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By the way, I cover with bread pot same with this pot. Of course I took off the pot ears already. 

 

When I see Mexican Chocolate Crackle Cookies from Daisy_A in TFL:

http://www.thefreshloaf.com/node/20755/mexican-chocolate-crackle-cookies

I like this cookie so much. And I special interesting with chilli chocolate. For me it's very new taste. Normally chilli only on my fried salt meal. And that this cookie lovely white clour and crackle also attract me. 

The first week I no have egg ,after I no have almond.  I thought I can replace with local bitter apricot.  Almond and apricot same name in my place, Just Big Xing'ren and Xing'ren. After I found introduce about almond. Mention about Almond and apricot are very different nuts. Only similar name. So I think maybe I can replace with  walnuts. I like walnuts.So I cut baked walnuts to small pieces. About coffee wine,I only know name. So I replace it to my wine-"China red wine"(a kind of sweet wine, popular for state banquet in 30 to 60 years ago no luxury goods time) mix with a little Nestle coffee power. I use no more than 2 pieces graning baked chilli. vanilla powder replace cinnamon(I no have). After I mix chocolate with wine I also mix a little black sugar. I think I use about 30g(15g white ice sugar in egg) sugar in chocolate mixture. 

I follow receipe and get 2o piece ball.  The first plate 12 pieces I roll in granulated ice sugar. Than roll in sugar powder and rice flour mixture. After 12 minutes baking I get  yellow and brown clour  corackle cookies.  The last 8 pieces I roll in granulated ice sugar after roll in  sugar powder. For more whiter colour, I sifter remaining sugar powder on chocolate ball. So after baking 12 minutes. I get white cover crackle chocolate. I think if I roll in non melting sugar.chocolate will be more white.  Of couse Dancy_A version cookies better than mine. For me this chocolate cookies already good. Good crackle, good taste and long tail chilli remaining taste. Very special chocolate cake for me.  I need baking more for sending to friends in new year!

Yellow color cookies are rice flour version(^_^)

Many thanks to Dency_A. You share this very good recipe in blog.  And  give me additional advice for  baking this wonderful cookie. 

 

Thanks all in TFL(^_^)  

Happylina

 

 

After I try to baking country bread from one month ago. Many failed stone bread enter my stomach. So my stomach start to strike now,"I want soft, sweet, oily bread...(^_^)" 

 I have no any special patterns for baking. Maybe baking bread like buttermilk cluster is a good idea for me. I can try to use my pot again(^_^).When I see GSnyde very nice Challah photos in Thanksgiving, I like this Challah so much.  I try to braid my first braiding pumpkin bread this time. I'm not sure, I hope they're also Challah. 

I like pumpkin. So I use all I have, about 400g,I use a bag of milk.

Levain:

whole wheat flour 100g, all porpose flour 300g, 

Mashed pumpkin 260g, milk 120g, 

Instant levain 1t

Main:

All purpose flour 240g, 

Mashed pumpkin 140g, milk 80g, 

Coffee creamer powder 1T,Ice cream powder 1T,

White ice sugar 1T, Salt 1/2t, 

butter 60g, 

Levain all.

At last I get about 1380G pumpkin milk dough.  5/8 for cluster. 3/5 for Challah.

 

 

I cut cluster dough to 17 pieces, make them to ball.and seven pieces wrapper with Chashao fillings. After I found the pot size not enough for 2 circle. So I place them to the pot lid.  I have to cut 6 pieces outside ball to half for suitable size.

This cluster baking time  210 degree 10 minutes, 200degree 10 minutes, 180 degree 10 minutes. After baking I  taste Chashao bread, On plate center, bread bottom heating not enough. Maybe I can baking more long time. 

 

 

 

Before baking These braided breads, I place one piece broken earthware pot on bottom of oven. 180 degree 25 minutes. These braided breads baking better than cluster.Even bottom  have good crust. I'm not sure if they get more heat from bottom earthware pot. Or for Only 3 pieces braided breads on bakeware. These braided breads same looking and similiar taste with I often get from local bread shop  "ma hua"-translate name "fried dough twist". Mine just get from baking. "same world,same food". So Now I don't know these breads are Challa, or Ma hua, or only braided breads.

They are all very delicious. And same dough different taste. 

Thanks for good ideas from TFL.

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Chashao sourdough get from starter:

I fed low gluten flour to my fresh starter for Chashao bao dough. After 3 days 

looks starter no big holes as before. So I fed all purpose flour. After I get 1 piece 100g dough. Looks it work ok. So I mix with all purpose flour and water. When the dough have wine smell, I mix with low gluten flour,baking powder, sugar and oil. It was Chashao dough now. Cut to 6 pieces, wrapped with Chashao fillings. The dough up quickly. Even I thought one finished wrapping bao was a dough ball.So Made mistake again(Number 1 good wrapped bao broke). This time I wrapped more same looking as ball than last time. Before finish wrapping. I heat steaming pot. after wrapped all. I quickly steamed them. And this time midium high heat 10minutes, midium heat 2 minutes, small fire 2minutes. After stop fire, waitting 2 minutes, Than open pot lid slowly. This time, I get more natural more happy face Chashao bao(^_^).

(Normally steaming sourdough : For get good shape. need enough steam at first. After sourdough already enough hot and steam in pot, can down heat. before stop heat more small fire.  Gradually  down heat. It's good for keeping shape. Even stop heat. need 2-5 minutes more cool.  If no waitting time. steaming food cool quickly. Shape no good. My mother give a word to like that steaming bao or bread"气死"--“die with anger” )

 

I have a question about starter now. If only low gluten flour can feed for starter? 

 

Thanks for you reading.

Have a good weekend.

Happylina

 

 

 

Hello TFL loafer:

 

I'm glad to come here as a new member. I'm a new baker. I just start baking western bread from 1 month ago. I find here 2 weeks ago when I want to find pot bread. I like here many charming breads. And I'm very interesting with here Tartine bread pot experiment now! Thanks for information about baking bread. Thanks for this website organizer.

 

I want to take dumpling in this weekend. So I buy pork and celery. Daisy_A ask me if I know char siu bao. I know this South China bread from my tongue. I been take this in restaurant when I stay in  Guangdong. The char siu pork is my favate dish in Guangzhou. But here Beijng no many char siu. I been try to baking this pork last month. It's not same with restaurant. But already ok.  Package,pack, bundle; packet; parcel;bag; yurt all call "Bao" in China.  char siu bao is wheat flour parceled with char siu pork. Many people no take lunch and dinner in Guangdong. They like to take morning tea with small cake and midnight snack with big dish in restaurant.  So Guangdong have many delicate snack.  char siu bao so popular and came from Guangdong. So normally char siu bao meaning  Guangdong style char siu bao.

 

I search in net. If I want making it samilar with restaurant. I need making a along time raising sourdough. But I want take now(#^.^#). So After 1 day waitting for pork saltd. I finishd char siu baking. I start to making char siu dumplng.  Dumplng dough no need yeast. So I can get quickly. I already have char siu now. So I will making Guangdong char siu soon. And now this my style char siu bao(char siu dumpling)

 

BBQ sauce：

Soybean sauce 2 T(30ML)*，

Red colour preserved beancurd 1 piece，

Sugar 45G*，

Five-spice powder 1/2 t(2.5ML)，

garlic chopped 5G，

Cooking rice wine 1T(15ML)，

oyster sauce1T(15ML)*，

Red rice or preserved beancurd sauce 1T（15ML）(optional)

meat：pork 250g

brushing liquide：Maltose(or honey) 30g，water 30ML

 

 

Pork mix with BBQ sauce, 2 OR 3 days later, Brushing liquide on pork, 200 degree 35-45 minutes. 3 or 4 time Brushing liquide.

Cha shao Bao fillings:
1.cha shao 400g, diced meat
2.ginger 2 piece green onion 1, cut up
3.water 1/3 CUP(This receipe is for Bao, For dumpling,about half)
0,light soy sauce 2t,   dark soy sauce 1T,BBQ sauce 1T, oyster sauce1.5T, surgar 1.5T,  sesame oil 2T,
4.Cornstarch 1T mix with 2T water.
5.plant oil 1T
WATER for Bao 1/3 CUP, For dumpling, Just a little

Making filling:
Cha shao FILLING: Frying pan big fire-> 5.plant oil 1T->add 2.ginger 2 piece green onion fry ->add 3.boiled-> add 4.-> add 1.chaoshao ,mix, cold, ok
VEGETABLE: Half green onion, half piece ginger, 300g celery, chopped,mix with plant oil 1T,
mix with five spices powder 1/4t, mix all with sesame oil,chicken essence ,salt,

Dough: 250g all porpose flour 125g water 4g salt 1 egg white,   knead 3 or 4 time every5 minutes at first. Can add little  water. 50% dough to 60% dough all ok.

wrap dumpling: Waitting about 30 minutes, kneed and making the dough to a  long strip. cut to small pieces about 2cm diametical 2 cm long. rolling pin  make it to about diametical 7Cm.

put vgetable,after BBQ pork,after close the dumpling. If it dry ,can use some water for easy making.

Fry: For one pan fried dumpling: 100g water 10G all porpose flour mix
1T plant oil on Pan, medium heat,place dumpling as flower looking. Move the pan often. when bottom get yellow colour, pour into wheat flour water on pan. cover tha pan. Move the pan, all the place same heat. After 5 minutes for cooked meat and vegatable, 10 minute for no cooked meat. open cover,stop heat.
 Take a big plate, cover the dumplings, and  the pan cover the plate quickly.

 Ice flowers fried dumpling coming. It's Chinese festival food.

Boiled dumpling: After water boiled, Put dumpling to water. High heat until boil then low heat and add cold water, boil again, add water, until dumplings as ball floating on water. 

 

 

 

 

 

 

 

 

 

 

I also use my electric cooker aluminous pot baking my pot bread. This bread I use many DIY material: I use millet rose ferment(I made in 1 week ago) mix with soy bean and ginkgo dregs(residue from beans after I making tofu) and full wheat (11/3cup all purpose wheate 11/3 cup whole wheat no bran and 1.5 cup  whole wheat with bran )   80G 100% yeast(20g all porpose flour 20g whole wheat flour). I use about 350Ml  wine and 50 water. ferment and bean dregs all wet. So my dough more than 80% water flour I think. And in room 14 degree 12 hours it's already big up. I think maybe from my wine. I take it out room. It's already cold enough outside. About 33 hour later. It's more big. I take back room in 14 degree. After I finish my Chashao Bao lunch. I remember my big bread. It's already very big and sticky.So I preheat my oven with pot in 200 degree in 10 minutes. After I take dough to hot pot close lid 250 degree 20 minutes. after I take the lid away, 20 minutes 210 degree. After I take pot over and move bread 10 minutes again. After I turn the bread top down. top heat 200 degree open 10 minutes. After stop I open the oven door. Not so happy feeling. so I open oven 200 degree 10 minutes again. After really stop,I open oven waitting about 5 minutes. I take the bread out. And quickly open it.  The time from I start his dough already 48 hours.

 

 

 

 

Thank you for your reading

 

have a good weekend

 

Happylina

 

This my first time making Chaoshao Bao. I'm lucky this bao open flower----Smiling ball.  although it's not big  laughing bao. They are shy(#^_^#)

When I introduce my baking experience.  Kindly new friends talk with me in TFL blog. They tell me they also interesting with Chinese bread.  Daisy_A ask me if I have good recipe for Cha siu bao. And Daisy_A already try to making delicious Cha siu bao. This food we call Cha shao bao.  Since it's from south china rice area. They making this as cake. It's sweet bread with cha shao meat.  I take many Cha shao pork When I live in Guangzhou. But for Cha siu bao. I always thought restaurant for saving money no put enough fillings. And maybe I more like salt pork bao than sweet bao. So I no often take this cake. For me the BBQ pork more interesting. 

I search in internet 2 days ago. There's many receipes for Cha shao bao. But normally they use ammoniapowder for bulking. Many home recipe no flower. I been taken festival opening flower mantou(steamed bread) from my friend before. That bread had very big bursting head. It's familly making tradional food. I think they no use ammoniapowder. At last I find a receipe. The long time leavening sour loaf reacts with baking powder. Big quicklly steaming. After can get big opening flower. So I try this recipe  and get my first Cha shao bao at last night. I know here have many good baker. And texfarmer making very nice bao. So I'm shy to show my Chinese bao. I just want to share this recipe with you: 

Dough Recipe:

 

A:

leaven dough:

water:125g

caster sugar: 1/2T

Instant yeast:1/2t

low protein flour: 225g

B:

sweet main dough:

leaven dough: all

low protein flour: 225g

powdered sugar:125g

lard oil(or white oil):60g

baking powder:2t

water:40~50g

Makng:

1) Mix A to a smooth dough.waitting one night.

2) dough turn into paste. fuller vinosity.

(Mine no change into like this)

3)Mix A and B, kneed to smooth and soft sweet leaven dough.

4)Apart to 14 pieces. For one about 53g.  roll to ball. 

5)squash(or crush???) to wrapper,fill into about 33g fillings. 

(If you want big flower no put many fillings. close the ball like a ball. No need making fronce. And thick top better for open flower)

6)You can use cooking paper for every piece(I use one thin gauze). place to steamer. warm place 30 minutes.

7)Boiling water pot. Up the Chashao bao steamer. steam 12 minutes on medium strong heat.   

 

I made some mistake when I making. This loaf need enough time polish. The recipe write polish time is one night. I made polish loaf in early morning. Mix with half main flour and house made sweet sour rice wine in morning. So it's only 5 hours. And south China very warm. Here my room only 14 degree. So Maybe I need find more warm place. So I have to waiting  to midnight until I think it's ok.  

This is cake not bread. I made half of this recipe. I use 20ml my homemade sweet rice wine  instead of water. I no like very sweet. so I use half sugar of this recipe. 

Cha shao pork and fillings recipe you can see here: 

http://www.thefreshloaf.com/node/20835/water-fried-chashao-vegitable-dumpling-water-boiled-chashao-dumpling-millet-ferment-full-

 If you want to know how to making, you can see from here:

 

http://blog.yam.com/homeeconomics/article/28118784

You can get infomation from google translator.

 

Thank you for your reading

Happylina