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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.

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

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.

Sort of Wheat berries >

Buy wheat berries >

Galette des Rois with Frangipane 

Vanilla Pastry Cream

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 and add the unsalted butter continues stirring until the mixture thick. 

6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.

Sugar glace:

150gr. caster sugar

75ml water

bring to boil in a slow heat, until thick glaze on the surface on the pastry when it's still hot. 

Tools use in this recipe:

small knife

brush

hand whisk

Spatula scraper

scale and measuring

silicon mat and rolling pin

Christstollen is a traditional German, a dense fruit bread cake-like made with yeast, water and flour, with nut, spices and dried or candied fruit. 

Other ingredients: mixed spices( [ginger bread spices]) content: nutmeg, cardamom, cinnamon, fennel, star anise.... milk, sugar, butter, almond. 

Some recipe is with a rolled marzipan/almond paste into the stollen, you can add into the stollen if you like. This is a bakery recipe where i worked  in Switzerland, normally every years we start baking Christstollen around end of November -  2nd week of December. Stollen is salthered with melted unsalted butter and rolled in caster sugar [instead icing sugar] resulting in a moister product and keep longer and better, The dried fruits macerated in rum or brandy for a superior tasting bread.

The texture dense with full with rum fruit bread, i like the taste with spices. 

Prepare time: 200 mins 

make 2 pieces @ approx. 680gr.

Soak all Dried Fruit one day before:

Predough

Mixing in a dough and let it cover and rest for 60mins.

Main dough

weight above ingredients and mix with the rum dried fruit and pre-dough. 

1. Let it bulk ferment for 45mins. 

2. Cut it half each piece approx. 680gr. 

3. sharp the dough round and roll out with rolling pin

4. Fold in half of dough in the middle.↑↑↑

5. Preheat oven @190C

6. Let it set on the baking tray for 20mins, that in preheat oven for 40mins.

7. Brush the melted butter on the surface and cover with sugar.

One of my favorite bread, wholewheat with sunflower seeds. Of course you can optional add the sunflower seeds or without. And this dough base is very match with sunflower seeds. 

Time: 15 hours 

Room temp: 26 celcious

7 pieces 125g roll or 2 pieces Loaf

Recipe:

65g sourdough Levain 

350g Flour (200g BF, 150g Wholewheat flour )

7g sea salt

7g organic malt powder

280ml water 

200g sunflower seeds (20 g topping) 

1. Light mix flour, water and Sourdough Levain , malt powder, autolyse for 1 hour.

2. stretch and folds 2 times in 6 hours (approx. 2-3 hours/time) add salt and sunflower seeds in 2nd time. Why? salt will slow down the fermentation process, i will add salt at last before bulk ferment for a better texture develop.

3. bulk proofing in room temperature for 3 hours, stretch and folds put into basket(3.1) for retard ferment 8 hours in fridge.

3.1 with sunflower seeds on top, moist the dough surface and stamp on the sunflower seeds and put into the basket cover with dough canvas.

4. Bake in a dutch oven 30 mins, remove lid after 10 mins.

Artisan chocolate makers like to make their own chocolate from bean and deal with the farmer. Simply 

see the range of cacao

Grinding, Refining, Conching, and Tempering

Cacao paste tastes the most like a chocolate bar (without the sugar) compared to all other cacao products. Cacao is believed to contain high amounts of antioxidants such as flavonoids, and many other nutrients and minerals like stearic and oleic fatty acid, anandamide (the bliss chemical), theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. The list of cacao’s acclaimed health benefits is lengthy and includes anti-inflammatory and heart-protective properties, calming hormones, restoration of feelings of well-being, increased energy, fighting chronic fatigue, anti-aging, and appetite-suppressing properties, improved kidney and cognitive functions, skin and tooth protection, and more. 

Cacao paste often comes molded into blocks or pieces and is also known as unsweetened baking chocolate or bitter chocolate. It can be eaten as is, or it can easily be transformed into dipping chocolate or chocolate treats.

Storage: Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed. 

Chocolate mold 

A Professional praline chocolate mold with a popular ganach filling, need to take a right tempering of converture molding to get a shining surface. 

Another way to make a delicious snack with using cacao paste and make a healthy chocolate snacks.

Ingredients: Dates, sunflower seeds, raisins, cacao powder, cacao paste, apricots, sesame seeds, coconut flake, goji, and amazing special aroma Tonka bean 

Quick and easy to make cashew cheese, takes less than 10 mins

Prepare time 1 h

Ingredients: 

1. Soak the Cashew for a hour

2. Blend the Cashew smooth with Garlic, Lemon Juice, ,paparika, Tumeric powder, Cayenne, Salt, Maple syrup (or sugar), Nutritional Yeast and 200ml of water. 

3. Rest (150ml) water cook with the Agar Agar in a bowl, pour the above mixture to this Agar Agar water and cook and stir for  around 3-4 mins.

4. Pour in to a mould (souffle cup) which coated with coconut oil. And set in fridge for 2 hours cover with a plastic flim.

5. This cheese can keep in fridge for 2 months.

*You can taste it and add more acid or salt to seasoning the mixture.

Nutritional yeast it's rich in B vitamins and B12. It's an inactive yeast that is made from sugar cane or beet molasses that have been grown for their nutritional properties.

#vegancheese

Here is the recipe for Swiss königs kuchen (kings cake(bread))

Middle part 160g 8 pieces@40g

Cake shouldn't be off the menu just because you have a gluten-free diet so why not enjoy these moist and absolutely delicious chocolate cake.

Many people think the gluten free /egg free cake are not delicious, as a baker my aim is how to make it delicious like a regular cake. This is the time i bake this chocolate cake in 3 versions, one at a time, only few ingredients has change to GF ingredients. Let's see the cake you never know it is made with Gluten free and Gluten and Egg free cake when you taste it.

Prepare time : 1hours

Baking time: 45-50mins

Quantity: 1 piece (bakeform for 600g-650g)

CUP4CUP Multipurpose flour 1 :1 (rice flour base GF flour)

Neat egg - a egg replacer (chia seed and bean)

Trimoline - invert sugar (creating a smoother mouth feel and control the moisture)

How easy to make any recipe to be a Gluten free recipe with the 1 : 1 gluten free multipurpose flour. Just few ingredients replace and easy make a gluten free cake and the taste is so good until i don't telling you it is Gluten free

All come out nicely, moist in texture, rich of chocolate, You'd never guess that it's free from eggs, wheat. Yummy. 

non-gluten free cake isn't big difference compare the gluten free in taste texture. Due this gluten free flour are based from rice flour and starch.

The last one is Egg free and Gluten free,  stretchy texture and dense as the neat egg ingredients are chia seed and garbanzo beans, sticky egg-like substitute. And you can see in the recipe is half weight from regular recipe on fresh egg. The garbanzo bean enhance a extra special flavor in this cake. worth to try!

Chocolate cake recipe:

150g (3)	Eggs		Eggs	21g Neat Egg +42ml water
45g	Trimoline		Trimoline	Trimoline
75g	Caster Sugar	beat together with eggs	Caster Sugar	Caster Sugar
		until light yellow
45g	Hazelnut Meal GF		Hazelnut Meal GF	Hazelnut Meal GF
73g	Pastry cake Flour		Gluten free flour by CUP4cup	Gluten free flour by CUP4cup
15g	Cacao powder		Cacao Powder GF	Cacao Powder GF
4.5g	Baking powder GF	Sifted all dry ingredients(2)	Baking powder GF	Baking powder GF
		finish the mix
72g	Cream 35%		Cream 35%	Cream 35%
45g	Butter	melt @45°C	Butter	Butter
1 pinch	salt		salt	salt
88g	70% Dark Chocolate GF	melt @37°C add to	70% Dark Chocolate GF	70% Dark Chocolate GF
Total	620g		620g	520g
weight after baking	587g		570g	499g
Baking Time & Temp.	45mins@165°C		50mins@165°C	50mins@165°C

well beat the egg until fluffy and light yellow

• (Egg free version)

• pipping butter on the cake to get a nice crack.
•  checking with bamboo skewer

Photos; Author by May Leung

Product find in section here

Taste of Italy - Panettone

Prepare Time: 48 hours

Quantity: 2 pieces 17 cm

Ambient Temperature: 29°C

Difficulty : ***** (experience making sourdough bread)

[Day 1: #1Levain(3hours)>#2Levain(3hours)>#3Levain(3hours)>predough(12hours)]

Day 1 at 6am

#1 Levain

• How make a natural yeast (your own starter  >>
• From starter to Levain>>
• fast way to use Lievito Madre

Why bob's red mill artisan bread flour?

Artisan bread flour is good to make a long fermentation bread dough, as it is high gluten protein to 13.5%, you may use T80, as i use both before in bakery (see flour protein comparison>>) 

*if you have a stronger starter(age starter) you can start from #2 : )

Day 1 at 10 am

#2 Levain

Day 1 at 2 pm

#3 Levain

 Point:

1.Each part refresh levain allow to rise for approx. 3 hours and tripled in volume (the method is similar same as the "Build a Leavain")

2. check the temperature to adjust the time or volume. 

3. Stir the dough for around 5 mins and cover in a container and the refresh levain need to be waited until tripled in volume.

4. Take out the butter in room temperature, prepare for the predough in next step.

REMARK: If your starter is store in fridge, take out from fridge at night before you start to make the #1 Levain. Otherwise from #1>#2>#3 between refreshing time is longer that 3 hours.

Panettone Predough: (The time is around 6-7pm. check and until the levain is tripled in volume, before to make the dough.)

Point:

1. Melt the caster sugar in the water over a low heat(don't boil), then add the flour and half of egg yolk combine in a stand mixer and mix thoroughly to obtain a smooth an elastic dough.

2.  Add the #3Levain with remain egg yolks, mixing until combined. Finish by adding the soft butter a little at a time. 

3. Let them ferment for 12 hours @ 28°C cover with plastic wrapper. 

Day 2: 2nd dough(1 hours)>Cut it half and proofing(6 hours)>Icing topping> Bake(50mins)>Up side down(6-12 hours) 

Day 2 at 7:00am

1. Knead the dough with day 1 pre-dough for about 10-15 mins

2. Add the sugar and egg yolks x 3 into the dough when kneading

3. Add honey, vanilla pod(seeds), orange and lemon zests. 

4. Butter little by little add to the dough and mix until smooth, shiny and elastic. Mix together the candied oranges cube and raisins in finally. Allow to rest for one hour with cover. 

5. divide the dough 1.5 hours later, cut in 2 pieces approx. 1000g in the Panettone mold Leave to rise for another 5-6 hours@28°C

6. AT around 3.30pm. Bake in a preheat oven @180°C for 20 Mins 170°C 30Mins

Icing Topping

•  Recipe and Author by Bakingwarehouse | see more Blog post