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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
Baking Warehouse is now selling 2 types of Scoby , dehydrated and live. Which one better?
What is Kombucha?
The Kombucha starter culture is a symbiotic colony of bacteria and yeast (SCOBY), held together by polysaccharides. Its appearance is similar to a mushroom cap, which is why the culture is also referred to as a mushroom, though it is not a fungus. Kombucha is known to contain a variety of yeast and bacteria.
What is SCOBY?
A SCOBY is a Symbiotic Colony of Bacteria and Yeast. A kombucha scoby is also known as a mother or mushroom, due to its appearance.
Dehydrated Scoby need to activated in sugar tea. dehydrated Scoby is easy to storage and shipping everywhere, long shelf life
Live Scoby packed with kombucha, Open and brewing.
Kombucha is tangy, slightly sweet, and can be effervescent. The flavor varies greatly depending on the culturing time and tea used. The culturing time determines whether the kombucha tea has a very mild taste or a very strong vinegar-like taste.
Live scoby come with kombucha (starter) , easy add to the tea you prepared.
Dehydrate scoby need to activate with 1 cup kombucha(every previous batch) can buy from supermarket ark your friend, this is fast way to activate the dehydrate scoby. If still can't find a cup of previous batch kombucha add 2 tea spoon vinegar .
photo credit by Baking warehouse
my kombucha fermenting in 7 days and bottled. You can flavor with ginger, orange juice, turmeric.... and fruit juice create more fizz
Now the weather of temperature (25-29C) in Hong Kong is good for fermenting kombucha, Summer time may need to keep it in living room....
i am drinking Jun , Water kefir, Kombucha instead all carbohydrate drinks for a long time.
Although kefir and kombucha both contain healthful microbes, kefir is a richer source of lactic acid bacteria (LAB). So you could think of kefir as a drinkable probiotic supplement, and kombucha as more of a digestive aid. Another big difference is that kombucha typically has caffeine, since it's made from tea
27 Oct 2017
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DIY Smoked Salt
Homemade smoked sea salt, simply seal kosher sea salt, flaky sea salt, Himalayan salt in a plastic zipper bag before inserting the smoking gun's nozzle.
Smoked Cheese
Gouda, Cheddar or any kind softer cheese, semi hard ,hard cheese, since these guns use cold smoke, you can flavor the cheese like goat or ricotta.
Smoked Soft Boiled Egg
Whether you like them soft-boiled or hard boiled, you also could make a smoked egg.
Cocktail
Simply cover the cocktail with plastic bag and inserting the smoking gun's nozzle, whether it's s cocktail or special drink.
Herb, meal, ...
Any kind of dishes ...salmon fish, Pork chop, french fries....
Water Kefir is a probiotic beverage made with water kefir grains or a powdered kefir starter culture. Water kefir grains can be used to culture sugar water, juice, or coconut water. A powdered kefir starter culturemay also be used to culture coconut water or fruit juice.
Water kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The term kefir grains describes the look of the culture only. Water kefir grains contain no actual "grains" such as wheat or rye.
Kombucha Scoby | Milk Kefir Grain | Water Kefir Grain ..
Seasoning your skillet!
While the pan comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Restore Cast Iron:
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color or if rust appears, follow the seasoning process below.
Processing Lodge Cast Iron - Made in USA
Pizza dough
150 g Bread flour
105 ml water
3g fresh Yeast
3g salt
pizza ingredients: tomato sauce, mozzarella, basil, black olive, pepper and salt.
Dough in room temp rest for 1 hours then fold it up in ball shape and keep it in a container and storage at fridge for few hours, take it out rest for half hour before use.
Pre-heat oven in 250 C , prepare the pizza ingredients and bake it for 15mins
Recipe for 2 servings
280 g Flour T55
5g salt
5g fresh yeast
2g malt
40g sourdough
180g Water (room temp.) (65% hydration)
Folding the dough
After the 1st fermentation, lightly folding the dough and keeping cover with the plastic film for the 2nd fermentation.And then weighing out and shaping the dough.
Kefir is a fermented food rich in yeast and probiotics, or healthy bacteria, that aid digestion. Kefir is typically made by adding kefir grains to an open jar of milk, often raw goat or cow's milk, and allowing the milk to sit at room temperature for 24 hours. Afterward, the thin, yogurt-like solid can be consumed while the grains are used to produce more kefir. Kefir grains can be stored for short periods of time when not being used to actively produce kefir.
Clean a glass jar thoroughly with warm water to remove any acidic residue such as tomato sauce. Dry the jar.
Place the kefir grains inside the jar, making sure they don't go all the way to the top. If they do, use multiple jars.
Pour enough milk over kefir grains to cover them completely. Screw the lid onto the jar.
Place the jar in the refrigerator for up to two weeks at 40 degrees F, according to the Kefir Yoghurt for Life website. If you're storing the kefir grains longer, make sure to change the milk at least once every two weeks.
Boil water in a large stockpot. Remove the pot from the burner and allow the water to cool completely.
Place a colander in the sink and put the kefir grains inside. Pour the cool water over the kefir grains to rinse thoroughly.
Lay a clean, cool towel made from terrycloth or another absorbent cotton fiber on the counter and place the rinsed kefir grains on top. Pat the grains dry with another clean towel, making sure to remove all moisture.
Place the kefir grains in clean glass jars or freezer-safe, zipper-sealed plastic bags. Add enough dry milk powder to cover the kefir grains completely, then seal the container and stick it in the freezer for up to two months.
