May 03, 2024
Let's Start making own chocolate praline bon bon
First you may need to fine a chocolate you like
1.Coverture Chocolate , in block either in button sharp with different.
2. Melting and Tempering
Tempering by seeding method, If you no marble table for tempering chocolate, this might an option for you.
1. Heat up part of the chocolate 45°C and add about 20% (these are the seeds(button) back in to cool the chocolate down 27°C and develop stable crystals.
keep above stirring and control with checking the temperature.
Molding chocolate
1. pipe / pour chocolate for molding, you can coloring the mold before molding (colored cocoa butter , oil soluble color
From scratch to make own Chocolate coverture !
1. Cacao Nibs > Cacao paste > Chocolate
cacao paste, cacao nib, cacao butter
2. with chocolate refiner couching from cacao nibs to cacao paste by adding approx 20% cacao butter and sugar / milk powder depending your flavor into chocolate mass
3. follow the tempering chocolate method for chocolate mass.
- with out refiner couching, make chocolate start from cacao paste by adding cacaobutter and sugar.
Chocolate world polycarbonate mold -
over 3000 design, help you to create your unique chocolate praline bon bon
with a lot of kinds colored cacao butter and color powder to create many design on the unique chocolate like chocolatier
February 24, 2024
Vanilla Pastry Cream
A:
250ml | Milk |
1/2 | vanilla pod |
45gr. | caster sugar |
20gr. | cornstarch |
2 |
egg yolks |
25gr |
total 390gr.
1. Milk in a small pot
2. Cut the vanilla pod in half. scratch the vanilla seed bring to heat. Add sugar and stir
3. Egg yolk with cornstarch combine well mix with the whisk.
4. slowly pour milk into the "step 3" and quick well stir with the cornstarch egg yolk mixture.
5. transfer the above back into pot and continue over the medium heat, stirring constantly until the mixture thick.
6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.
390gr. | above part Vanilla Pastry Cream |
350gr | Whipping cream Whipped Cream |
1 | piping bag* |
August 15, 2023
WHAT IS PECTIN?
Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.
Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).
Mainly used at less than 1%,
Dosage: 10 to 12 grams per kg
Dose:
Soft nappage: 0,5-1%
Hard nappage: 1,5-2%
Custards: 1,5-2%
Dose: Jams: 0,5-1%
Jellys and creamies: 1-1,5%
Properties:Amidated Low Methoxyl (LM) pectin.
Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.
Application:Dairy products and fruits rich in calcium.
Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.
Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3%
Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
August 04, 2023
A low carb loaf that looks and tastes like real deal! This vital wheat gluten bread is super easy to make!
November 05, 2022
A Butter dough for the Weckmann, a typical Christmas bread in Europe, German and Switzerland.
Poollish
200g Milk
200g Bread flour 550
4gr. instant yeast (or 2gr. fresh yeast)
Bread dough
above poolish (400gr.)
460gr. milk
30gr. instant yeast (12gr. Fresh yeast)
800g bread flour550
6g cinnamon (optional)
20g salt
100g Butter (soft)
1. mix the poolish in a dough and rest for a dough in fridge (or in room temp for 3 hours)
2. main dough mix all ingredients and poolish. until smooth and then add the butter last in dough.
3. Rest the dough in a cover bowl / container for one and half hours. take it out and cut it in 3 - 4 pieces. Roll in a long shape and rest for half hour.
4. Roll out the dough like in pic. and cut with dough cutter then place on the tray for another 1 hours.
5. Brush with egg wash and decorate with raisin , pearl sugar and the ceramic pipes.
6. Put in a pre-heat 220 degree oven, bake for 20-25 mins.
roll the dough in long shape and cut with dough cutter.
For decorate with raisin , pearl sugar , and ceramic pipe, then brush with egg wash and bake in 200-230 degree oven for 20-25 mins
March 10, 2022
This baked kale chip recipe is perfect for when you want an easy healthy snack. Low in calories and high in nutrition, this quick to make snack is sure to satisfy!
Prepare time: 15mins
Baking time: 45mins
Baking temp: 165° Celsius
Nutrition Facts | Serving Size serving (30g) |
Calories | 132 |
Total Fat | 7.6g |
Saturated Fat | 1.4g |
trans fat | 0g |
Sodium | 354mg |
Total Carbs | 9g |
Sugar | 7g |
Protein | 5g |
Ingredients:
Bunch (240g ) Curly Kale
6 tbsp Honey dijon Mustard (or 4 tbsp Original dijon mustard 2 tbsp honey)
2 tbsp Oliver Oil
1 tsp Garlic powder
1 tsp Black pepper
1 tsp smoke paprika
1 tsp turmeric (optional)
1. Start with a fresh bunch of Kale, Look for curly sturdy leaves.
2. Next, use kitchen shears or your hands to cut the kale into bite-sized pieces. And then wash and dry the kale leaves thoroughly. It helps to use a salad spinner to make sure there’s no moisture left on the kale leaves. You can also lay them out on a kitchen towel to dry them.
3. Using your hands, massage the kale leaves with all ingredients.
Then it’s baking time. Watch them closely in the oven and turn then halfway through to make sure they are crispy and not burnt. You want the leaves to become dark green but not brown. If any leaves are brown, they will have a bitter taste.
February 15, 2022
Fresh Pasta
Semolina flour comes from durum wheat, and it is made by removing and purifying the coarse centers of the grain. You can also find semolina-type flour made from rice or corn.
for 2 servings (double recipe for more servings)
prepare time: 15mins
total time:65 min
October 20, 2021
Chia seed soak in water or oat milk
Coconut whipped cream
add some toasted coconut flakes
Coconut whipped cream is a dairy-free version of whipped cream. It’s made from the hard coconut cream that separates from the water in a can of full-fat coconut milk. When it’s blended with a hand mixer, it fluffs up to form soft peaks, just like regular whipped cream. Yet it’s also vegan and paleo friendly (depending on which sweetener you use).
Native Forest Organic Coconut cream Premium
Let's go Organic Heavy Coconut Cream
With just 3 ingredients and a hand mixer, making coconut whipped cream couldn’t be any easier. Here’s how to do it, with a few additional notes.
August 02, 2021
Looking for an easy way to add flavor to your favorite dishes?
Similar to roasted garlic, the cloves become very sweet, soft, and extremely flavorful,. the garlic cloves are cooked through and soft, you can mash the garlic cloves easily and spread them on top of bread for a delicious spread or garlic bread, cracker, bread and Pork chop...
RECIPE:
1 cup Garlic cloves(120-150gr)
250 ml Olive Oil
1 sprig Rosemary
1. Whole garlic cloves cooked in an oven safe jar light cover with olive oil.
2. 200°C for about 30-40 minutes, until they are incredibly tender.
Similar to roasted garlic, the cloves become very sweet, soft, and extremely flavorful,. the garlic cloves are cooked through and soft, you can mash the garlic cloves easily and spread them on top of bread for a delicious spread or garlic bread, cracker, bread and Pork chop...
use the oil for sauté any kinds vegetable, salad, meat....
*Seal lid and refrigerate; use within 3 to 5 days.
light cover with olive oil.
! Reminder : remove the lid before you put the glass jar in oven.
July 14, 2021
A chewy bagels easy made, wonderful breakfast for your family and kids.
Bagel dough : 4 servings Preparing time : 90 mins
knead by hand for 3 to 5 minutes. Form it into a ball and place it in a large bowl. Cover the bowl with plastic wrap and set it aside for 60 to 90 minutes, until the dough has almost doubled in size.
divide it into 4 pieces. Roll each piece into a ball. rest for 30 mins and roll into a rope. Two fingers are centered on top of the rope. Fold each side of the dough over your fingers, roll it on the countertop to seal the two ends together.
Let the bagel dough for rest around 30mins. prepare the boil water with malt syrup
Boil water malt syrup 2 Liter. + 5 g malt syrup. Put the proofed bagel dough into the boil water for each side 20 second. Than take out on the towel.
Prepare the topping and seasoning the bagel
I do 2 seed toppings for this baking, pumpkin seed, sunflower seed and sesame seed on my Red fife whole wheat bagel.
Soak Bagel board in the water for few mins before put into the oven
placed topping side down on the wet burlap side of the bagel board in the oven for 4 mins and then flipping on the tray.
Or Put on the silpain mat if you haven't a Bagel board.
Baking time: 25 mins at 220 ℃
TOPPING
Everything bagel seasoning:
White sesame seeds
Dried minced onion
Dried minced garlic
Black sesame seeds
Salt flakes
Poppy seeds
mix all above you like
if you don't want to do extra work or not often to bake the bagel, you also can buy the popular brand -Trader Joe’s everything bagel seasoning, this is all in one simple and quick avoid too many ingredients to keep in the kitchen.
Red Fife whole wheat bagel : 4 servings
June 30, 2021
Hey, if you are bread baking lover, you worth to try the freshly mill your own flour. The result will surprising you. There are many way and recipe for different kind of Wheat berries
Beside there are still many good idea to cook wheat berries, this chewy, nutty, whole grain is a delicious addition to soups, salads and add in the bread dough!
The whole wheat kernel is left intact, in these small berries have a high protein content, rich in iron, dietary fiber and vitamins.
the fresh mill flour content all intact nutrition.
For salad, soap or serve with fish; meat and more:
1. 1 part berries to 3 part water pinch of salt(optional)
2. medium heat, simmer until tender, checking after 20mins, until the grains are tender. some berries will take longer time.
3. Drain out water and you can serve right away or keep in a glass container cool down and cover in a glass container and refrigerate for up to 2 days or freeze for up to 1 month.