#sourdough curry mantou

[la-quarantine-bakery]

Quick bites: week of 6/22/20

Most bakes this week were dictated by my sourdough starter. My little guy could really eat!

Sourdough discard chocolate chip cookie

Using wild yeast to leaven cookies is very intriguing. I was impressed by how much the cookies puffed up - wonder if it’s more the baking soda or the sourdough starter. The texture is interesting, less crispy and more bready, and there’s a strong taste of flour (though that could just be because of the whole wheat pastry flour).

I wonder what fermenting longer in refrigeration would taste like.

Recipe: chocolate chunk sourdough cookies from Baked the Blog

Sourdough discard granola

This was pretty straightforward to make, ignoring the part where the spatula kept tipping over, one time falling on the floor and spreading granola everywhere (fortunately thanks to the starter, some of the pieces stuck together). The cooking temperature might’ve also been too high as it browned rather quickly. Overall I’m happy.

Side note: apparently I never refrigerated the hazelnuts I bought and they ended up being expired a few months ago. I’m not sick yet...and hopefully I can use them up this week.

It looks so pretty in my Talenti container!

Recipe: sourdough granola from Cook til Delicious (but chocolate chip stirred in comes from chocolate chip granola from Brown Eyed Baker)

Zongzi filling

I’m pretty proud of this one - who would’ve thought I’d be able to make yummy savory sticky rice? I also got to use up a bunch of ingredients I had lying around, including sweet rice, spam, and quail eggs.

What I would change:

The mung beans added nice chew and I wonder if I should’ve cooked it with the meat (the original recipe had chestnuts)

More mushrooms! The mushroom to meat ratio is off

Recipes:

Mostly came from easy no-wrap sticky rice dumplings from What to Cook Today

Mung beans came from pork zongzi from Omnivore’s Cookbook

Sourdough curry mantou

I accidentally put too much curry powder in the mantou and the end result definitely reflected it. So I stuffed some cranberries inside. But the cranberries were dry and hard and punctured the dough.

The texture was nice and I got nice air bubbles even after overnight refrigeration. I’m not sure if the sour taste is from the yogurt or the sourdough.

I’m excited to perfect sourdough mantou!

Recipe: dual-color yogurt Chinese steamed buns (mantou) from My Little Simple Fun Blog

Sourdough discard brownies

This recipe was interesting: the sourdough discard provided the only source of flour (and I was hoping to use up some teff flour). I did get to stuff it with hazelnuts because apparently I bought nearly expired hazelnuts in March and didn’t refrigerate this whole time.

I was going tor a Ferror Rocher taste but I think adding coffee next time might make it taste even better. Or a coffee ganache once I learn how to do those things.

Recipe: sourdough brownies from Baked the Blog

Coconut flour banana chocolate hazelnut muffin

No sourdough discard in this one, but tried to use up coconut flour, old frozen bananas, and hazelnuts. I also didn’t clean the brownie mixing bowl on purpose, so the muffins also came out chocolatey. Haven’t had a chance to try them yet but I think the ingredients can’t go wrong.

Recipe: coconut flour banana chocolate chip muffins from 24 Carrot Kitchen

Sourdough discard kimchi pork bun and dumpling

I was stockpiling too much sourdough discard and this discard dumpling recipe uses up 100g of them! I didn’t make them into dumplings though. Instead I made them into 8 large buns and used up a small container of kimchi along the way.

I did make some of the bun skins too thin in order to stuff too much filling. So the filling was breaking through. And I still ended up using dumpling skin. And I understuffed the dumpling skins to try to use up the whole packet and didn’t manage that. Need to get better at my dough and filling ratio!

If my eczema wasn’t acting up, probably would’ve mixed in more sourdough discard and made pancakes. Mmmm.

Recipes:

Bun wrapping from sourdough discard dumplings from Du’s Doughs

Filling inspired by kimchi ppang from Maanchi