Formula Library

Raisin water yeast - Home made natural Leaven, Here is the Ratio 1 : 3

100 g Raisin

300ml water

Choose raisin (non oil coated) , . Prepare a glass Jar sterilized by boiling.

Put above raising and water in jar and store in a room temp. the raisins are soaked with the water.

Shake the raisin water vigorously. In summer time keep it in room temp. 3-4days (winter 6-7days) 

Check points:

Raisin will be floating on top , will be lots of bubbles. 

smell will be very strong alcohol 

tips: open jar daily to allow gas buildup. And shake !

Once the raising yeast water ready. You can start to preparing the raisin wild yeast dough.

*water yeast can use raisin, orange peel, water melon, apple, ginger and more to find out.

Here below i use the watermelon for the water yeast.

• For the watermelon water:
• few pieces watermelon, roughly chopped
• 2 cups (500ml) warm water 
• Leave it in counter top for 4-5 days and shake every time you see the bottle as possible 

Wild yeast water Bread

• For the dough:
• 40g light rye flour
• 460g strong white bread flour ( T65 / Artisan bread flour)
• 380g watermelon water/(Rasin Yeast water) from above
• 10g fine salt
• oil

Shape a round loaf: flatten the dough  Lifting the edge close to you, roll it away until you get a fat long roll. Flip it seam side up and roll in the opposite direction into an even fatter sausage. Flip it seam side down, cup its far side with your both hands and gently drag it towards you. You’ll feel the top smoothing and tightening. Turn it 90 degrees and drag it towards you again. Place it in the floured proofing basket seam side up, cover the basket with a plastic bag and leave at room temperature for an hour. Then place it in the fridge for 12 – 18 hours. 

Preheat oven for a hour and bake with 250 °C with steam and for 25-30 mins

see Bread with sourdough>

-Oreo

*Profiber Stabilizer for ice cream and sorbets, free from synthetic emulsifiers and additives, uses 100% plant-based fibres

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream base, stirring it in vigorously using a blender to disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 24 hours so that it hydrates correctly and churn it in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as possible.

 Mix the liquids and heat to 30 ºC. Infuse the vanilla. Add 
the previously mixed solids and pasteurize. When the temperature of the mixture has dropped (60 ºC), blend with a hand-blender. Chill for 12 hours and churn.

cameral filling

 Heat the cream, milk, glucose (2), vanilla and salt to 90 ºC. 
Heat the trehalose and glucose (1) to 185 ºC. Add the hot 
cream mixture to the trehalose and keep beating. Contin
ue heating to 105 ºC. Remove and cool to 70 ºC. Add the 
butter and place in the fridge. When it is cold, take 300 g of 
the caramel and mix it with 37 g of milk.

Pour the mix into a flat pan/tray 

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream 
base, stirring it in vigorously using a blender to 
disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 
24 hours so that it hydrates correctly and churn it 
in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as 
possible.

Temper chocolate

Tempering is done by melting solid chocolate to a temperature high enough that the crystals  in the cocoa butter break down. This temperature is between 45-48°C. Once the chocolate is fully melted, it must be cooled to about 28°C, a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify. The chocolate’s temperature is then raised back to about 31°C, where it is very fluid and can be poured into chocolate moulds and used for other applications. 

The crystals that start to form when the chocolate is cool (Beta 5 crystals) are stable crystals contained in the cocoa butter of chocolate. They provide the necessary structure for the chocolate to become shiny, smooth and have a good “snap” when it is set. The chocolate that has not been tempered or that has been improperly tempered will look flat or discolored. It will lack the sharp “snap” of tempered chocolate and will typically not be as smooth as it melts.

Cocoa butter silk

To make easy and more guarantee the result of chocolate shine and snap, use the cocoa butter silk to be added into the temper chocolate. 

dosage 1% -2%of chocolate

example : 500 gr. temper chocolate add 5 gr. -10gr. cocoa butter silk

What is cocoa butter silk?

as follow the above, cocoa butter Silk is basically a solid or soft paste made of 100% cocoa butter that is in the proper tempered form (Form 5)which also called beta 5(33.6°C). A small amount can be added to any temper chocolate by providing a framework on which the remaining cocoa butter crystals form. This technique is a way of easily “seeding” your temper /unwell tempered chocolate without as much fuss of precisely controlled temperatures.

pic1, beta form1-6

pic2.

pic3.

for adding cocoa butter silk into the temper chocolate typical temp between 29-33°C, but not add when over 33.6°C, it will break the crystal beta back to unstable. see pic 1.

#絲綢可可油

#預結晶可可脂

#可可油調溫法

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.

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