Butterfly Pea Flower Open Crumb Sourdough Bread Recipe 

Pumpkin Sago Dessert Recipe

1. Peel, wash and cut the potato into half.
2. Steam for 20 minutes until cooked.
3. When cool enough to handle, cut into cubes at your desired size.

Homemade Digestive Biscuits Recipe

1. Preheat oven to 180C (top and bottom heat).
2. Line baking trays with parchment paper.  Set aside.
3. In a mixing bowl, combine whole wheat flour, baking powder and salt. 
4. Add butter and use a knife to cut the butter into cubes. Then change to a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
5. Add in sugar.  Use the scrapper to mix all ingredients.  
6. Slowly pour in cold milk while mixing all the ingredients until finish all milk.  Divide dough into 2 portions and form each portion into a ball.
7. On a slightly flour surface, roll out the dough to 1/8 inch thick. Keep the balance of the dough in the fridge. Use a round shape cookie cutter to cut. Dip the bottom portion of the mound/cutter in flour first each time before cutting the dough to prevent the dough from sticking. 
8. Use the scrapper to transfer the cookies on the prepared baking tray, place 2 cm apart.  Use a skewer to prick some holes on the cookies.
9. Bake at preheated oven for 15 - 20 minutes or until slightly golden brown.
10. Once baked, transfer to a wire rack to cool.

I don't understand why but my hubby doesn't like chocolate in bread.  So, I added some coffee to make it into Mocha Bread instead.  Luckily, he likes this one.  I personally don't mind chocolate bread.  You must wonder why I always take the extra step to prepare some Yudane but the outcome is totally satisfying.  Bread made using Yudane method always stays fresh longer.  Please visit here if you would like to understand more about the Yudane Method.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The taste is not very sweet.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Mocha Soft Sourdough Loaf Using Yudane Method Recipe

1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
2. Cling film and place in the fridge for at least 4 hours or overnight.  
3. Take out from the fridge 30 minutes before using to return to room temperature.

1. Heat up milk in a small sauce pan. Stir in instant coffee until the coffee dissolved.  Set aside to cool.
2. Put all ingredients, including the 150g sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
3. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
5. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It took more than 2 hours.  This one took approximately 4 hours. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
6. Fifteen minutes before baking, preheat the oven to 180C.
7. Bake at preheated oven for 30 minutes, or until golden brown.
8. Remove bread from oven and let them cool on rack completely before slicing.

New York Cheesecake Recipe

1. Preheat oven to 180C (top and bottom heat)
2. Line the base of the pan with parchment paper.  Set aside.
3. In a mixing bowl, combine plain flour and whole wheat flour.  Add butter and use a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
4. Add in sugar and salt.  Use the scrapper to mix all ingredients by pressing and cutting until all the flour is mixed in.
5. Spread the mixture on a baking tray.
6. Bake at preheated oven for 10 - 12 minutes or until slightly golden brown.
7. Once baked, pour into the prepared pan.  Press with the back of a spoon to flatten and smooth it.
8. Return to oven and bake for another 8 - 10 minutes until golden brown.
9. Set aside to cool.

1. Preheat oven to 150C.
2. In a bowl of stand mixer, mix cream cheese and sugar till creamy with the paddle attachment at medium speed
3. Add in sour cream and mix till smooth at low speed.
4. Pour in whipping cream and mix until just combined at low speed.
5. Whisk eggs in a bowl.  Add in whisked egg gradually at low speed until combine.
6. Add in lemon juice and vanilla extract, mix well.
7. Sift in corn flour and salt, mix well.
8. Once all fully mixed, strain mixture through a sieve to remove lumpy bits or any air bubbles.
9. Stir in lemon zest until well mixed.
10. Pour into the prepared pan.  Place the cake pan into a pan slightly bigger before placing into another bigger pan filled with hot water until 1/4 full.  You may also wrap the bottom of the pan with aluminium foil if you do not have enough bigger size of pan.
11. Bake in a water bath at preheated oven at 150C for 60 minutes and increase to 170C and bake for another 8 - 10 minutes until top is golden brown.
12. Turn off oven, leave cheesecake in oven for 1 hour with the door slightly open.
13. Let the cake cool down, refrigerate for 6 hours or overnight.
14. Run a knife around the inside edge of the cake pan first. Then place the cake on an upturned glass and slide the pan downwards.  Then use a knife to slide the cake from the base and parchment paper onto a cake board or plate.
15. Spread sour cream mixture on top of the cheese cake and pipe some swirl buttercream if you wish. 

Digestive Biscuit Base

Spelt is an ancient whole grain that is now making a come back as a health food.  Its claimed to be more nutritious and healthier than the bread flour.  It is a cereal grain in the wheat family and spelt does contain gluten, which can substitute bread flour.

As you can see from the below method, I reduced the kneading time to 10 minutes instead of the usual 15 minutes that I usually knead my bread.  This is because spelt has a more delicate gluten structure that may be easily damaged if over kneaded.  The dough is more dense too if compare to bread flour.

The texture very soft on the first day.  However, it lost a little softness and moisture on the second day.  By the second day, it is best to toast them before eating to get back some softness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft Spelt Sourdough Bread Recipe

1. Put all ingredients, including the 255g levain into the bowl of stand mixer. Using the hook attachment, knead for 10 minutes until the dough comes together and window pane stage.
2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size. 
3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough double the size.  It will take more than 2 hours.  This one took about 4 hours.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
5. Retard in the fridge for almost 13 hours and bake the next day or you can bake straight away.
6. Take out from the fridge the next morning for around 30 minutes before baking.
7. Fifteen minutes before baking, preheat the oven to 180C.
8. Bake at preheated oven for 30 minutes, or until golden brown.
9. Remove bread from oven and let them cool on rack completely before slicing.