invest for myself : excuse

So long, thinking to buy one stretch board (or pestry board)...


Think think think...





Finally I bought it!!



bought from CUOCA, set come with stretch board, roller and skepper =)


Also bought kitchen scale which can be measured from 0.1g,
Thermometer (to check dough temperature) and Baking text books.



Study about baking and bread more seriously, maybe???



Anyway all these will be bringing back to Singapore for self study =P






Take my pace to slowly study lor~~~~lol

test & research

Kneading is really important for bread.
Knead less not good, knead too much also not good.
Of course, temperature also important.


I just would like to bake and eat tasty bread,
I have no much knowledge about baking yet.
(I should study about it more, of course)



Well, I just test by myself to know the kneading difference.
It's better than desktop / text book study.


I will do test and research on my pace then.



for kneading test, I refer to 'Pain De Mie' recipe,
used 'Camellia' bread flour (from U.S or Canada, about 12% protein)
took same Proofing time and baking time, used pound cake mould.



long kneading weight lighter = lost more water


Bread top in photo is knead for more than 30 mins,
bottom is knead for 10 - 15 mins.

for the long kneading bread, when I stop kneading, it felt pretty heavy kind of feeling. Quite bouncy but it's something like Bagel kind of dough I felt.





For the 'oven spring', normal kneading is slightly better.
(really only a small difference)
But the long kneading one is more like 'bread' looks.





Sliced, inside look like this.
Inside is seems like I am not good in kneading or so...=( ???

After baking, both are look so different.
Long kneading bread look like bigger more but seems like dough never well expanded.
Once I eat, there is no taste at all. quite chewy but it's not like tasty, just not nicely chewy.
I can easily feel sick of eating if the bread is like this...haha
Still normal kneading tasted better. have the taste.




Now I understood what people say knead too much is no taste,
dough never be 'α'.


Cannot anyhow knead and knead...

in the bread maze...

Today I learned steamed bun.


Nowadays I feel so confused about baking bread.
(Although I am a very new for baking world)



Learn and learn, study and study,
do and do, [BREAD] is really deep food...



It's really super difficult!!!




mix Yomogi (harb), contains sweetened dry bean. it's tasty matching...=)


I am not good in look the point of baking.





I have to bake, bake and bake and slowly getting to know and understand the all points for baking...







I am just bread lover, I will trying to bake the bread I like...


I am not a professional, but wish to have my dream bakery...

Summer memories...

It was super hot summer this year.

I never stayed in Japan for 2 years,
still feel Japan's summer is much hotter than Singapore.



Summer, the season is really makes people feel having cold thing.


This is sometimes I buy since I was a child,
[Suika Bar], Suika is Water melon in Japanese.


no diff frm last time till now...hahaha

Looks like sliced water melon, it even hav chocolate seeds in it!
This is kind of ice bar for children but I still buy it...quite refreshing taste too =)


Another cold thing, [Golden Spoon].
US originated this shop is just open recently in the city.


Choco and Raspberry flavour. smooth!


They sales frozen yogurt, taste rich and smooth, doesn't feel like having frozen yogurt...I quite like it =)



Temperature is getting lower, season is changing to Autumn,
I will not be having cold thing till next summer soon...

rabbit or wife

It's Mid-autumn festival day today.
In Japan, it's known as '十五夜(Juu go ya)'.


In Singapore, peoples are guying and eating Moon cakes during festive period while Japanese may eat 'Tsukimi Dango (kind of rice dumpling, not mochi rice cake)'.

Tsukimi dango has old old people's believe that rabbits living in the moon.
Moon cake has a story of Chang Er, a little bit sad story...
Although both following lunar calender but takes very different way to celebrate this festival...
Which you like?




Tsukimi dango, bite size. old time people sit out side, look up moon and eat this.


Luckily today it's quite clear sky and I am able to look up full moon.



By the way I think Moon cakes are getting more varieties every year...

Mochi Mochi Bagels!

I got infor from baking school student,
there is a nice bagel shop somewhere in city,
I should check it out!!! =D



It was rainy day but same as what I heard, some peoples are Q up and was waiting for bagel shop to open.


The shop is open at 12noon, but soon after opening, most of bagel are sold out.
This shop established in 2007, no wonder I didn't know about this shop as I was already started my life in Singapore...



Their bagel flavours are around 10, quite heavy and super mochi mochi (chewy)!!



about 130g/bagel. bought green tea white choc and wheat germ.


Surprisingly, bagel dough is knead by hand, and only able to make about 250 bagels per day.
I was so impressed!!!


Shop space is very small, yet cute interior and feel so cozy.





Wish I can own bakery like this someday...=)




CHELsEA BAGEL
1-19-2F Naka-ku, Nakamachi, Hiroshima
http://chelsea-b.com

Bagels @ Baking Studio

Today I baked bagels at baking school.


Their way of bake bagels are different from common process.
Make shape after 1st proofing, then do 2nd proofing (common way doesn't do this), boil and bake. Also add oil when making dough.


However, the taste was quite chewy and not bad =)
Tasted like bakery's bagel...hahaha.



many blueberry in it =)



Maybe I still follow common way as I am lazy to do 2nd proofing at home for bagels...=P



After lesson I felt very hungry, finished all bagels I baked (abt 1,300Kcal total), and also had some chocolates...ends up consumed more than 3,000Kcal...+4kg...woah...I need to do more exercise...=X =X