Friday, March 28, 2014

Move to another corner

My dear friends,
I'm glad to announce that I've moved to another corner with my own domain.
Hope to see you over there!

Sunday, December 22, 2013

Christmas Gift

Is time for Christmas party again~ 
I'm a bit lazy to go for Christmas shopping this year, 
so I decided to make  my own Christmas gift.
Let see who will be the lucky one to get this special handmade gift this year.^^
Merry Christmas!!!!! 
Have a  great year end party and Happy New Year!!!!!

Saturday, November 9, 2013

Kimchi bokkeumbap

Kimchi is always a "must have" dish in my kitchen. Since I'm going to make a new 
batch of kimchi, I decided to clear the stock by making kimchi bokkeumbap (kimchi fried rice)
This is a very simple dish, you can either use the store 
bought kimchi or use  homemade kimchi like me.
Please visit maangachi's page for recipe.


Monday, November 4, 2013

Red wine cranberry walnut bread

This is one of my favorite recipe so far. Look at the crust..yum~ 
I just can't resist to make it over and over again. 

Here's the recipe from Caroleasylife
Since it's  in chinese, I'll try my best to translate it into english.

Main ingredients:
Old dough 50g (see below for recipe), Bread flour 200g, Wholewheat flour 50g, water 90g (I used 100g), 
cranberry 40g, red wine 100g , chopped walnut 40g, salt 3/4 teaspoon, instant yeast 1/2 teaspoon.

1. Soak cranberry in 50 g red wine(from the 100g red wine) and keep in fridge for 2 days. 
Drain and gently pat dry with kitchen paper towel before use.  
2. Toast the walnut in oven for 7-8 minutes, 150c.
3. Boil the red wine before use, if not it will affect the dough fermentation process. 

Old dough:
Bread flour 125g, water 75g, instant yeast 1/4 teaspoon, salt 1/4 teaspoon.
1.Mix all the ingredients and cover to rise in room temperature 
for 4 hours or leave it in fridge to rise overnight.
2 Cut the fermented dough into 50g each. Freeze it if you can't finish it in 3 days.

Let's start:
1. Mix all the main ingredients except walnut and cranberry.
2. Knead the dough until smooth and past the windowpane test. 
3. If the dough is too dry, just add a bit more water. 
The dough should feel smooth and supple.
4. Knead in walnut and cranberry. Be gentle, not to break the cranberry.
5. Cover with kitchen towel for 60 minutes.
6. After the dough double its size, gently punch down the dough, lightly floured the dough and transfer to a proofing basket .If you don't have one is ok, just leave it on a baking pan for second rise, about 60 minutes.
7. When the dough is ready, remove from the basket and put it in a baking pan. 
Use a shape knife to cut a cross and brush some olive oil on it. 
8. Spray enough water on the dough  surface and bake for 20 -25 minutes, 210c.
9. In order to make a great, crispy and caramelized crust, place a glass of water 
on the baking pan to create steam into the oven.