News & Tips

A Paris–Brest is a French dessert, made of choux pastry

Photo copyright -bakingwarehouse

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

1. Scoby in sweet tea (black/green tea)
2. well cover with cotton cloth and put it in a corner. Don't move during the fermenting days. 
3. 1-2 days after, you will see the baby scoby is foaming. keep fermenting...
4. 4-5 days the scoby is thicker and see how healthy grown in a kombucha tea.

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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A Kitchen Handheld Gadget - Smoking Gun

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....

-smoke gun>>

-wood chips>>

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 ..

Lodge Cast Iron 

Seasoning your skillet!

Use and Care:

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.

• Seasoned with oil for a natural, easy-release finish that improves with use
• Easy care: hand wash, dry, rub with cooking oil
• The right tool to sear, bake, broil, braise, fry or grill
• At home in the oven, on the stove, on the grill or over the campfire
• Great for induction cooktops
• Brutally tough for decades of cooking

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.

 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.