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All Chilled and Frozen items are temporary not available for delivery, as the logistic company needs to organize their system. Store pick up only
We will resume this service as soon as possible.
由於物流公司需要更新配送系統，冷凍貨品暫時停止送貨，只限自取!
我們將盡快恢復此服務!
Make a Home sprouted alfalfa seeds in only 5 days, great for sandwiches, salad and especially your home made sourdough bread.
What you need:
1 quarter Mason Jar
1 Mesh Sprouting lid
2 Tbps ( 24g) Alfalfa seeds (see all sprouting seeds)
500 ml Water
1. Soak alfalfa seed in 500ml water for overnight. Pic. 1
2. Drain all water off in the morning, invert the jar over a bowl at a angle, so that the air will be able circulate.Pic. 2- 3
3. Night time, after about 8 hours draining. Rinse with water and drain water off again. Pic. 4-5
4. Repeat rinse and drain every night between these 3 days.
5. 3th day Tiny sprouts should begin to form Pic. 6
6. Keep continue rinsing and draining for possible 2-3times daily.
7. Until sprouts have grown in 4 - 5 cm.
8. Drain water off and enjoy a freshly green salad or with bread.
Einkorn is the oldest wheat known to scientists, and is considered man’s first wheat. The term einkorn is derived from the German language and interpreted to mean “single grain”. Einkorn wheat is known in taxonomy as either Triticum boeoticum (wild wheat)
Einkorn單粒小麥是一種遠古野生小麥，也是目前唯一非雜交品種，為2倍體AA(14個)染色體的麥種。在18,000多年前開始被人類種植。由於在Einkorn的莖上有單粒的麥，德文將其譯為「一粒(single grain)」。今天所有品種的麥種都是Einkorn野生麥的後裔。
Here is my test baking with using EinKorn flour, easy to mix and flavor is good. The texture is great too.
The color of EinKorn flour is light yellow. I will use sourdough starter instead instant yeast or fresh yeast for this test. See the result how good it is.
We already made the sourdough starter,(check this out if you haven't one) so now we make the leaven, and this “leaven” is ultimately what gets mixed into the dough. It’s made with a tablespoon of your active starter and a specific amount of flour and water. A tablespoon of starter might not seem like much, but you’ll be surprised at how quickly the yeasts in that tablespoon multiply and make the leaven bubbly!
1.5 Tbs spoon sourdough starter
50 g water
50 g Flour
Make the leaven at night time (or morning time if you want let's it sit for 6 hours) before you plan to mix the dough and leave it on the counter. By the next morning , it should be bubbly and smell slightly sour. You can test that it’s ready by dropping a spoonful into a cup of water; if it floats, it’s ready!
After you’ve mixed the leaven with the remaining flour and water, let it sit for at least 30 minutes or for up to four hours. During this time, the flour absorbs the water and becomes fully hydrated, which helps gluten formation during the next step. Enzymes in the flour also start to break down the starches into simpler sugars, which become food for the yeast and bacteria in the leaven and also make the bread more flavorful.
110 g The Leaven (above sourdough starter)
435 g Einkorn All purpose flour
350 ml Water
9 g Salt
After this resting step, mix in the salt. Salt is necessary for a flavorful bread, but can inhibit the activity during the autolyse step.
Proofing baskets support the shaped loaves during their final rise before baking. You can buy a proofing baskets that bakers use, sieve flour in the basket before you put the bread dough or you can simply use a canvas put in the mixing bowl or salad bowl. Use your fingers to rub the flour into the canvas, this is what will keep the dough from sticking.
Shaping Dough method see details>
Slow fermentation
This whole process, from mixing the initial dough to baking the bread, is a long, slow, drawn-out affair. You can do it in a day if you’re at home and feel like tinkering around in the kitchen for a few hours between rest and shaping the dough. In the recipe where you can pause and put the dough or the shaped loaves in the fridge overnight. This time in the fridge actually helps develop the flavors in the dough even more!
Here is my schedule:
Morning time prepare the leaven
I mix the dough around at night time 8 -9 pm, and wait for a 45-60 mins then shape the dough.
Put it in flouring basket for a hour and put it in fridge.
and bake it another morning around 10-11 am.
Proofing baskets - Banneton don’t need much maintenance. After you’re done baking, knock out any loose flour, can use the cleaning brush for cleaning out the flour or sticky dry dough, let them dry on the counter, and then store them on shelf. If you bake fairly frequently, you don’t need to wash the dishtowel — in fact, letting the flour build up will help prevent the dough from sticking. Keep an eye out for mold, though, and always let the cloths and the baskets dry thoroughly before storing them again.
Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.
Before you make a sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacteria. Having a “ripe” or fully developed, starter ensures a good flavor and rise development in your sourdough bread.
You can make your own starter in about 5-7 days. You can use the yeast water to make your starter.
Once you have a starter, you never have to make one again. feed once a week, and take it out 1-2 days before you make a bread dough
You also can buy a sourdough starter by goldrush or our sourdough starter to speed up the process and different kind of starter become different flavor in your dough.
Process time: 5-7 days
Day 1
100 g Organic rye flour
150 ml Luke warm water
mix it and keep in counter top for 24 hours
Day 2
75 g mixture from day 1
50 g Organic rye flour
50 g white flour
125 ml Luke warm water
mix it and keep in room temp. for another 24 hours.
Day 3
75 g mixture from day 2
100g white flour
125 ml water
Cover with plastic and rest in room temp. for 24 hours, wait to see the bubble in the starter. And keep doing the same method as Day 3 for Day 4 and 5 ..
Your starter is ready and you can keep in the fridge and keep feeding 2-3 times per week.
Or you can use the Yeast water to develop a starter
Process time: 3-4 days
Day 1
100 ml Yeast water
100g Flour
mix it well and wait 24 hours
Day 2
above
50g flour
25ml water
wait 24 hours
Day 3
Check your sourdough on day 2 and day 3 , are they develop any bubble on top. if not keep it in room temperature for another 12 or 24 hours.
Keep this sourdough in fridge and feed it once a week if you not baking regularly.
Feeding 1:1 (water:flour)
25ml water
25 g flour
Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.
Make perfectly spiced mulled wine at Christmas.
Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
Remove from the heat and cool, leaving to infuse for about 30 mins.
To serve, heat without boiling, stir in the sloe gin (if using) and pour into mugs or heatproof glasses.
I’m interested in sustainability, and when I learned that 90% of corrugated boxes are only used once before they are sent to the landfill or recycled, we use recycled packaging. Our boxes may be ugly, but we are committed to recycling.
Choux pastry
Paris Brest
Servings : 4
finish time: 90 mins
INGREDIENTS
Pastry Cream (custard cream)
2 large egg yolks
50g sugar
12g cornstarch
1 teaspoon vanilla/1 vanilla pod
240 ml milk
Choux Pastry
240ml water
115g unsalted butter, cubed
Pinch of salt
95 g cake flour
4 llarge eggs
Filling
300g heavy cream, whipped
Powdered sugar, for garnish
PREPARATION
Make the custard: Mix 40ml milk with cornstarch, whisk together the sugar, vanilla, and 200ml milk bring to boil then add egg yolk, stirring when you cook. Pour into corn starch and back to heat, stirring well until custard texture and very smooth. Cover with plastic, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes - 45mins
Preheat the oven to 190˚C. Line a baking sheet with parchment paper.
Make the pastry choux ring:
In a medium saucepan, bring the water, butter,and salt to a boil over medium heat.
As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and
add eggs to the dough, one at a time, being sure to fully incorporate each egg before adding the next. continue stirring vigorously and they will eventually come together to form a smooth, shiny dough.
Photo copyright -bakingwarehouse
Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top.
Bake for 20 minutes.
Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
Turn off the oven and leave the puff pastry inside for another 10 minutes.
Photo copyright -bakingwarehouse
Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Place the top half of the shell. Dust with powdered sugar.
Enjoy!
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Sous vide over 10 hours at 80 Celsius. Un-wax lemon 🍋 in yellow rock sugar with chenpi (sun dried tangerine peel) A traditional Chinese herbal drink, a hot winter drink, just add hot water with 1 -2 tea spoon 🥄 lemon syrup👆🏻, you can add 2 slices ginger if you like.
I use 4 lemons and 400g yellow rock sugar can fill up 2 -3 16oz Ball mason jar
Storage up to 4-6 months in refrigerator.
*will try to add the syrup in Water Kefir 2f
#ballmasonjar #sousvide#lemondrink #hotdrink #winterdrink #陳皮冰糖燉檸檬 #anova #recipes @bakingwarehouse
