SAY NO TO PLASTIC

Everyday changes you can make to help save our planet,
plastic is non-biodegradable substance that can harm flora and fauna for decades, a small change you can make is to use reusable bags instead of plastic bags, which can be cost-effective, durable and most importantly, harmless to the environment.

Real chain supermarket in German(Dusseldorf) is staring banishes plastic bags for fruit and vegetables.(detail) UK, US's supermarket to get rid of plastic bag.

Hong Kong some supermarket are stop providing single-use plastic produce bags --Finally... and that plastic is non-recyclable.

Choose to use reusable shopping bags and produce bag for your vegetable and fruit .

We can do more to save our Earth

running out vanilla extract in kitchen.... you can make your own vanilla extract! Even as a gift for your friends and families

Easy 3 steps- slice , shake , wait ...

Vanilla bean - slice the vanilla bean each

Alcohol - Vodka, rum, bourbon, brandy

easy to pour an alcohol in ready use Infusion kit with a ready swing top bottle.

Look! after 8 weeks vanilla extract!

Prepare time: 1 day for sourdough , half day bulk ferment and folding, retard the dough approx. 8-12 hours. 

Recipe

Utensil: Proofing Basket, scraper, Dough whisk 

A Golden gorgeous loaf today. Adding turmeric to the dough is not only healthy, it makes the bread look nice too. This was using basic sourdough bread that needs a pinch Turmeric powder you easy found in kitchen. 

Bakes into a beautiful color, crunchy crust , moist,  spiced loaf. Prepare the sourdough one day before. feeding twice. Hand mix all ingredients in a dough except the salt.  Rest around 2-3 hours for autolyse, sprinkle the salt in the first flow.

I mostly doing the way:  folding 2 times in bulk > (divide) shape > retard the dough* in the basket 14 hours in fridge, then for next day for baking straight in the preheat oven 250°C for 35 mins with steam.

For this time i make a bit different (bulk) folding 3 times every 1-1.25 hours > shape > form in proofing basket with plastic cover for 2.5 hours at room temperature and bake in a preheat oven with steam. 

What does "retarding the dough" mean? D. Monsborough from https://www.goodfood.com.au

Yeast is a single-celled organism that converts sugar into carbon dioxide, water and alcohol. It also produces enzymes that convert the starch in flour (polysaccharides) into simple sugars (monosaccharides) that are in turn converted into CO₂ and alcohol. Modern bread mixes contain bread improvers, such as the enzyme amylase, and malt to give the yeast something to eat while the enzymes work. If bakers don't want to add improvers, they can slow the fermentation to allow the yeast to create enough enzymes to convert the starch to sugar. Bakers do this by allowing the bread dough to ferment, forming it into loaves, then placing the unbaked loaves in a cooler. This is retarding the dough. Yeast is still active at low temperatures, but it works very, very slowly. While it is working, it also produces other organic compounds that give subtle aromas to the bread. You can do this at home. Make bread according to the recipe, form the loaves, place them on the tray, dust them with flour, and wrap them in plastic. Refrigerate overnight. Allow the loaves to rise again in a warm place until they double in size – about two hours – and bake according to the instructions.

German type rye flour vs rye flour from US 

Just trying to make both in a simple traditional Roggenbrot mit sauerteig (Ryebread with sourdough) 

Sour culture - In a glass jar/ bowl, combine flour and water , cover and ferment at room temperature (25-28°C) 16-24 hours. The sponge will have a strong sour aroma in following day 2

Using the 1:1 rye flour , water as sourdough, feeding 2 times a day continue feeding for 2-3 days

1	Mix the dough with all ingredients, Cover and ferment at room temperature until the dough has visibly expanded and shows broken bubbles on the surface, 30-40 minutes.
2	take out the dough and roll it in ball shape, like in my video below, put it in well-floured proofing baskets.
3	cover and proof for another 40-50 mins
4	Turn it out and bake with a preheat oven 250°C with the baking surface in the middle bake on a pizza stone for 15mins ( in dutch oven take out the cover after 15 mins) , then reduce the temperature to 220°C and continue baking for 15 mins . Transfer to a rack and cool thoroughly before slicing.

Once you have the sourdough starter, you can ready to build a Levain for your bread dough. 

Feed it 3 days in advance. (i like to feed it 3 days for a stronger stiff levain, specially in winter)

you can feed it for 2 days. click to download the time schedule with step by step and easy bake your  sourdough bread! 

Gelatin used in food usually runs from 125 Bloom to 250 Bloom.

Add gelatin into other ingredient, first hydrate and soften it (called blooming) in cold liquid. 

• soak the gelatin sheet in cold water for around few minute. squeeze the water out. Melt in a bain-marie stir until dissolve or add softened gelatin in hot liquid.(like pudding/jelly)

You can use the exciting gelatin sheet to converting into other gelatin grade if need.

following is the conversion formula allow us to use in different recipe.

example you have 5 g of silver grade 160 bloom want to convert to gold 200 bloom gelatin

160>200 bloom convert factor 1.12 =1.12 x 5 = 5.6g  (5.6 g silver = 5 g 200 bloom gold grade)

if to exchange the covert from 200 > 160 bloom

0.89 x 5 =4.45g (4.45g gold = 5 g silver 160 bloom grade)

gelatin mass

• 100 g Gelatin
• 50 g Water

Hydrate gelatin in cold water. Allow to set in cooler.
Melt gelatin. Allow to set and cut to scale as needed

Soft drinks are carbonated beverages with lot of sugar, color, flavor, and unknown E-number. But on a regular basis may also contribute to a higher risk of developing diabetes. The sweeteners and caramel coloring added to soft drinks, may decrease insulin sensitivity.

But we like Sparkling drink! Why don't make it by ourselves? Simple carbonated water and add some fresh fruit juice. zero calorie and healthy for your kids and family. And it is much cheaper to buy in super market. less that HK$7 per Ltr.  iSi Twist'n Sparkle set included a 24 recipes, inspiration to make your own. Extra bottles are available for you to make more drink in fridge. 

Delivery service is resume for chilled and frozen items!

冷凍貨品恢貨送貨服務

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!