While writing my last post on Red Wine and Dried-Fruit Bread, I have talked about Wu Pao-Chun and his Fermented Glutinous Rice and Dried Longan Bread. Someone who closely related to Wu Pao-Chun is Chen Fu Guang (陳撫洸) - the legendary bread master who is the mentor of Wu Pao-Chun and the one who lead him to explore the wonderful world of tastes.
I have come across his book "堂本麵包店 小巷𥚃的味蕾奇蹟" (ISBN 978-986-93284-4-9) and would like to learn from the master by following some of the recipes and tips shared by him.
My little boy is having school function today and so no outdoor activity for me as well. Since it is terribly hot in Hong Kong with temperature rising over 30ºC, baking at home sounds like a good choice. Instead of continuing with my journey on sliced bread as for the past few weeks, I plan ...
My little niece returned home for her Easter holiday in early April. During her stay, she talked about the dark brown sugar bread served in Outback Steakhouse and how delicious it is.
Rather than taking her to Outback, how about giving her a surprise? A loaf of freshly baked dark brown sugar bread sounds like a good idea.
Yesterday was my boy's 10 years old birthday. With only six months of cooking experience, I am still not a good cook. Nevertheless, I should be able to feed my family (No complaint so far). As such, I decided to cook a birthday dinner for him.
In the past X’mas and New Year holidays, I have baked a number of no-knead breads using recipes from the famous blogger Carol Hu. Some minor adjustments on the proportion of the ingredients and the fermentation time were added.