Comparing the two batches the first one i prefer most because it give me bouncy and softer compared to the 2nd ..i dunno where did it gone wrong..Next post i will be sharing more about my "Baby" with you. Stay tune!
Saturday, September 21, 2013
Am I Alone?
Ever since i started this blog i never update it..such a lousy blogger i am. I'd been baking using Sourdough since July 2012. After a year of having this "Baby" (my sourdough) the baker yeast of mine sat quietly in my freezer. Actually beside baking using to bake bread, i too now learning to use it to make Chinese Steaming goodies too.. And this is one of the recipe from Sally .
This is the first batch with a slightly extra adding 1 tsp of ENO into the batter before steaming process and giving it a good stir before pouring into the steaming cup at 90% full.
This is the 2nd batch, using originally without any changes and fill the cup 100% full then steamed.
Comparing the two batches the first one i prefer most because it give me bouncy and softer compared to the 2nd ..i dunno where did it gone wrong..Next post i will be sharing more about my "Baby" with you. Stay tune!
Comparing the two batches the first one i prefer most because it give me bouncy and softer compared to the 2nd ..i dunno where did it gone wrong..Next post i will be sharing more about my "Baby" with you. Stay tune!
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哇。。都发得好美哦。。
ReplyDelete想知道你放这么久的酵母，蒸好的发糕有没有酸味呢？
期待你下次的分享哦：）
Hi Sally,
Deletewhenever i wanna use it, i will feed it to see if it is healthy and active or not. if it started to rise happily within 1 hour then only i will use it. if not i will feed it again the 2nd time then only use it.. if it is happy and active then surely it won't be sour.. sometime when i bake bread, i love to mix everything except butter at evening and leave it in the fridge (this is called autolyse), until the next morning only mix in the butter and continue to knead until window pane then rise 4 hours and proof for 2 hours.