#sourdough furikake cracker

[la-quarantine-bakery]

Pandan and palm sugar: week of 8/30/21

Sourdough croissants, pain au chocolat, and croffles

Grade: A- (croissants), B+ (pain au chocolat), B (croffles)

Wanted to make croissants with Kerrygold butter. Using commercial yeast this time too, which helped with the dough not being too sour like last time (wow has it really been almost 9 months since I tried to laminate dough?!).

Burned (er, caramelized) the bottoms of those croissants. The Trader Joes chocolate I stuffed into the pain au chocolat was probably not intended for chocolate filling as they sort of became grainy. They taste quite good overall, quite flaky actually.

I used leftover scraps to make croffles for my brother. Those turned out less well. For some reason — maybe the lack of proofing — they tasted somewhat sour and needed powdered sugar or sweet topping / filling to balance.

Recipe: sourdough croissants from Baking Sense

Sourdough carrot cake

Grade: A-

Had shredded carrots and Puffy discard, so why not? Turned out quite nice. I could’ve baked at a muffin temperature (vs. a cake temperature) for better texture, but the flavors worked out.

Recipe: whole wheat sourdough carrot cake from Veggie Converter

Modifications: reduced sugar by >50%; coconut yogurt for vegetable oil; gingerbread spice for chai spice

Sourdough furikake crackers

Grade: B+

Burned them, but taste was pretty good.

Recipe: sourdough crackers from Feasting at Home

Modifications: dumped in all of my remaining salmon furikake seasoning

Bingka tepung buras

Grade: B-

Too watery last time so wanted to remake. Somehow, they were even more watery this time despite achieving porridge consistency. I guess I need to keep working on this, though it worked out nicely when stir fried with eggs.

Recipe: bingka tepung buras from What to Cook Today

Ongol ongol hunkwe

Grade: B+

Might as well use up my sticked rock sugar so made this too. A bit on the sweet side, but mung bean flour made for nice sweets.

Recipe: ongol ongol hongwe from What to Cook Today

Pandan coconut macaroons

Grade: B+

Had leftover pandan coconut flakes from ongol ongol hunkwe (which really didn’t need that much coconut coating). A bit too salty from all the salt I added while steaming. I technically didn’t have enough egg white for all the coconuts, but the moisture level actually felt a bit on the high side probably from the steaming.

Recipe: coconut macaroons from Just One Cookbook

Modification: steamed unsweetened coconut with pandan and salt instead of out-of-bag unsweeted coconuts

[nelliievance]

Furikake Sourdough Discard Crackers

These thin and crispy Furikake Discard Crackers are the perfect solution to your sourdough discard! What is Sourdough Discard Sourdough discard is the portion of your sourdough starter that you get rid of whenever you do a feeding. While some people toss their sourdough discard, I save mine because I feel bad “wasting” all the...

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The post Furikake Sourdough Discard Crackers appeared first on Carmy - Run Eat Travel.

Furikake Sourdough Discard Crackers published first on https://steroidsca.tumblr.com/

[la-quarantine-bakery]

Return to seeds and Asian recipes: week of 1/4/21

Sourdough seed bread

Grade: B

I’m still trying to make seed sourdough happen but I haven’t managed yet. This recipe is nice in that it features 25% seeds, so it will be a good way to use up random seeds and grains that I can’t finish. Like sorghum.

I think I still need to shape the bread more tightly, because the oven spring is less than ideal. It might also be underbaked, but I can’t tell if it’s because of the moisture from the seeds, for which I did a soaker (the recipe doesnt). Or maybe I needed more salt. Whatever it is, the bread tastes okay but it’s still not the amazing sandwich seed bread that I want.

At least I broke out my meat thermometer for the first time to verify that (1) it works and (2) my bread does indeed exceed 190 degrees Farenheit.

Recipe: seediest seed bread from Flavorrd

Date paste rice muffin

Grade: A-

I used Silk coconut milk instead of water, but the batter needed a bit more liquid. I also reduced sugar from 30 grams to 7 grams - honestly, I think the cake part could have no sugar because it’s more about the texture.

The sweetness and the smoothness from date paste pairs with the cake nicely, and I sprinkled sesame seeds falling off from the seed bread on top which tasted nice too.

Recipe: cranberry rice muffins from Yan Pan’s little kitchen

Sourdough furikake rice crackers

Grade: B

Used the wrong recipe - meant to use this one which worked out nicely last time - although rolling out the dough thin helped in making it crunchy, so I guess it’s less about the recipe than the execution.

The output was crispy but still a bit too oily, and overbaked by a few minutes. I subbed rice flour instead of wheat flour caused the crackers to fall apart and it didn’t taste like senbei, the effect that I was hoping for.

So I guess I’ll need to keep iterating on furikake crackers.

Recipe: sourdough crackers with olive oil & herbs from Love & Olive Oil

Sourdough ma lai gao

Grade: B+

I wanted to try using Puffy in ma lai gao in place of yeast, so it will be another way of using up discard. The cake indeed has a slight taste of Puffy, and I think maybe I understeamed it because the texture feels more gummy than the last time I made this, or perhaps it’s the lack of baking soda and the usage of dark brown sugar instead of coconut sugar. I wouldn’t mind experimenting with this further.

Recipe: ma lai gao from Coaster Kitchen

[la-quarantine-bakery]

Quick bites: week of 9/7/20

Sourdough discard furikake crackers

Grade: C

I think this happened the last time I tried this too: I need to roll this out more thinly because I ended up with pita bread rather than crackers.

Recipe: sourdough crackers with olive oil & herbs from Love & Olive Oil

Sourdough corn tortilla

Grade: B+

This was fun to make as I’d wanted to make my own corn tortilla for the longest time, and sourdough combatted the lack of masa harina because of the gluten it provided for the yellow cornmeal I used instead.

Again, needed to roll it out more thinly, but I got nice bubbles as the tortilla was frying and it made for some nice pairings:

With eggs and avocado

With pork belly and kimchi

Recipe: home-milled corn and wheat sourdough tortilla from Breadtopia

Sourdough pork leek dumpling

Grade: A-

They aren’t lookers, but they are my cute little dumplings. I finally used this recipe for what it was actually meant for: dumplings! And using up leeks that were stinking up my fridge with some ground pork. Even though I haven’t eaten those dumplings yet, I think the filling tasted quite nice (added the leftovers to soup) so I feel confident about their taste.

Recipe: sourdough discard dumplings from Du’s Doughs

Yang chun soup

Grade: B

Trying out pork lard in soup...you can’t really taste it, but the combination of everything was yummy.

Inspired by: yang chun noodle soup from the Woks of Life

Matcha mochi cookie

Grade: B

Trying to perfect mookies now that I have a scale. Alas, I still don’t have the thin crispy cookies of the recipe author. But you can’t really go wrong with mookies.

Recipe: the matcha mochi cookie: square one from Nichijou Ramen

Miso pork belly and vegetable soup

Grade: B+

Using up miso, pork belly, and vegetables in another soup. Pretty yummy. I do love the pork belly from Katagiri.

Sourdough discard everything mochi cookie waffles

Grade: B+

This was an interesting mochi cookie recipe that doesn’t call for butter. I substituted Puffy for some of the milk and the sweet rice flour, so I could taste it in the final product. I also “baked” the dough in a wafflemaker because it was such a small batch. Decadent.

Recipe: everything mochi cookies from Sook

Sourdough discard granola

Grade: B+

This time, I used dried chopped dates along with roughly chopped almonds (using a rolling pin) and tamari pumpkin seeds. And coconut milk in the preferment (can’t really taste it). Good solid granola, to be eaten with ice cream or Greek yogurt.

Recipe: homemade sourdough granola from 24hourkitchen

Stovetop kinako cookies

Grade: B+

Wanted to try kinako in cookies. Easy to make, small batch “baked” on stovetop.

Recipe: easy quick & luxurious kinako cookies from Cookpad

Lazy huevos rancheros

Grade: A-

Using sourdough crackers in my lazy version of huevos rancheros. Pretty filling breakfast!

Carrot and cabbage two ways

Grade: B

Those have been sitting in my fridge for a while, so tried them in two recipes:

Sourdough discard pancakes with imitation crabs and bean sprouts

Regular stir fry with tofu curd

I need to get better at flipping the pancake so it doesn’t break, but it was a bit fragile because I had to thin it out with water in order to accommodate all the vegetables.

Rose mochi ice cream

Grade: B+

I want to see if I could put rosewater in the mochi wrapper filling in preparation for snow skin mooncakes. The answer is...maybe, but I put way too much and I’m still burning.

Recipe: mochi ice cream from Just One Cookbook

[la-quarantine-bakery]

Cookie galore: week of 1/18/21

A pretty good week of cookie making (and eating).

Baked oatmeal with cherries

Grade: A

I basically love this recipe and the only downside is that it takes a while to make and will need to be reheated before eating. But the texture! And the flavors! Using sourdough to replace the banana or applesauce binder was perfect. Used up the rest of the frozen cherries. I feel like buying more frozen fruits just for this recipe.

Recipe: 1-bowl baked oatmeal from Sally’s Baking Addiction

Sourdough earl grey chocolate chip cookies

Grade: A-

My favorite bakery sells earl grey infused cookies and banana bread, so I got the idea of trying this out myself given I need to use up my sourdough discard every week. It went well with this recipe: since I have to melt the butter anyway, I melted it on the stovetop and steeped it with around 1 teaspoon of earl grey tea leaves (for a half recipe with 150 grams of flour). I probably could’ve steeped it for longer for a stronger flavor, but I was in a hurry.

The only mistake was that I added too many chocolate chips - 40 grams too many. Oops. Volume to weight conversion doesn’t always work out for me. So freshly baked cookies tasted like regular chocolate chip cookies because the chocolate was overwhelming.

Fortunately, refrigerating the cookies brought out and intensified the earl grey tea flavor, so they tasted amazing after a few days. Next time I’ll try to age the cookie dough and reduce the chocolate chips so we can have this strong flavor from the beginning.

Recipe:  soft sourdough chocolate chip cookies from Home Grown Happiness

Sourdough pork floss pull apart bread

Grade: B+

I was disappointed with my bake last week so this was my redemption. This time Puffy rose the dough nicely on its own and puffed up nicely in the oven (without tearing).

The flavor of pork floss with the scallion wasn’t as great as I was expecting. I think I still prefer furikake. The texture of the bread is also still not perfect - a bit too doughy still - so I’ll keep practicing this recipe. 

Recipes:

Flavor from pork sung buns from the Woks of Life

Dough from sourdough Hokkaido milk loaf from Make it Dough

Coconut macaroons

Grade: A-

I was surprised by how good this recipe came out with regular shredded unsweetened coconuts, as I just baked on a whim to fill up a cookie bucket for my cousin. They look so legit and I didn’t even really whip the egg whites because I’m lazy (even though it’s supposed to give more volume).

I already finished all the ones I didn’t give away...must definitely make another batch for family.

Recipe: coconut macaroons from Just One Cookbook

(Oven baked) kinako cookies

Grade: B

Last time, I “baked” them on the stovetop. This time, I baked them in the oven. Texture wasn’t too different, nor was the flavor. A good solid cookie that was quick to make.

Recipe: easy quick & luxurious kinako cookies from Cookpad

(Oven baked) kakimochi

Grade: B+

I happened to see kirimochi on sale at my local Asian grocery store so gave this a try. I didn’t want to air dry the mochi and didn’t want to deep fry either, so here is my oven-baked version. Less crunchy, but nice a chewy, and the furikake flavor was great.

Recipe: rice cracker recipe from Just One Cookbook

[la-quarantine-bakery]

Improvements and regressions: week of 1/11/21

Non-bread improved. Bread either stagnated or regressed. Trying to develop my signature flavors this year!

Sourdough ube coconut flakes milk bread

Grade: B+

I like ube for the color, even though the flavor in the final bread is very mild. Mixing ube into the dough also makes the bread dough really, really soft, which is nice, although I think I underkneaded a bit.

I also sprinkled coconut flakes on top because I needed to use them up and coconut went well with ube. And indeed, it added a nice crunch!

Overall, the bread was underproofed, baked okay, and tasted nice, so there’s a lot of improvements to make.

Recipe: purple sweet potato soft sourdough bread from Bake with Paws

Sourdough chicken buns

Grade: A

I tried adding sugar and salt into the base dough recipe because usually it tastes a bit too sourdoughy and overwhelms the filling. I’m not sure if it worked. Other than that, I used up the last of my tasty sauce on the ground chicken filling, mixed with napa cabbage, tofu curd, and corn. So it was also a good way to use up some aging ingredients.

Filling tasted great and the wrapping went well with the flavor! The extra filling also made for nice stir fry with vermicelli and with tofu. Now to get more of this tasty sauce or make my own.

Sourdough scallion crackers

Grade: B+

I used duck fat in this batch, which was pretty good - oily enough that I didn’t need to brush oil on top. Flavor-wise...I think still too salty? Too oily? Maybe I should try butter next time. I got the crispiness down but the flavor is still not quite there to my disappointment.

Recipe: sourdough crackers from How Sweet Eats

Sourdough chocolate butterscotch cookies

Grade: A

A surprising A, given that I didn’t like butterscotch chips in the sourdough oatmeal butterscotch cookies. I could’ve added more cocoa powder to highlight the chocolate taste - I didn’t want to add too much because the flavor of Dutch-processed cocoa could be too strong, but here I made the wrong call. I also used Miyoko’s vegan butter which was fine.

But the cookies baked up so nicely! And the dough was easy to work with and didn’t stick to me as I shaped them. And when cooled, the texture of the butterscotch chips was quite nice. Sadly I used up most of my butterscotch chips, but maybe I can do a hybrid batch in the future.

Recipes: 

Flavor from chocolate butterscotch cookies from Wild Wild Whisk

Dough from soft sourdough chocolate chip cookies from Home Grown Happiness

Sourdough pork floss pull apart bread

Grade: C

This batch of bread was so disappointing, even though I should be getting better at the base milk bread dough and I’ve made the pork sung buns before. Well, the pork sung wasn’t the issue, that tasted nice with the furikake. But the dough was a wet sticky mess even when mixing and I actually had to add commercial yeast to help Puffy, which still wasn’t ideal.

A few things went wrong:

My stiff levain wasn’t very strong, it either needed more time or more active seed culture

I mixed milk, flour, and egg together, and then refrigerated it, and tried to mix in more ingredients like sugar and salt before it came to room temperature

The juxtaposition of the warm melted butter and cold dough might’ve been too much, and the salt and sugar never felt like they fully blended

Oh well, I got to try out pull apart bread for the first time so not all is lost. And the bread still tasted nice, just not what I had hoped to make.

Recipes:

Flavor from pork sung buns from the Woks of Life 

Dough from sourdough Hokkaido milk loaf from Make it Dough

[la-quarantine-bakery]

Quick bites: week of 6/29/20

Sourdough discard chocolate chip hazelnut shortbread

Making this came out of the need to make the most of my sourdough discard and use up my mini chocolate chips and expired hazelnuts. Since the original recipe called for a fun flour, I thought it could be cool to try out Joanne Chang’s hazelnut flour from her milk chocolate hazelnut cookies, something I’ve been thinking about for a while.

Whipping out the ancient KitchenAid food processor that I inherited from my apartment’s previous owner was quite interesting, but good to know that the gadget still worked. And I got to use up more hazelnuts and combine two recipes.

They spread quite a bit while baking - I think it’s a combination of using low-gluten flour (pastry flour) and no-gluten flour (hazelnut meal) as well as less flour than the recipe asked for. And the butter not being perfectly blended. But the taste is quite amazing, very buttery and crumbly. I had four and froze the others as soon as I could so I wouldn’t be tempted.

Recipes:

Cookie from sourdough discard chocolate chunk shortbread cookies from Du’s Dough

Hazelnut flour and chopped hazelnuts from milk chocolate-hazelnut cookies from Joanne Chang’s Flour (free on Amazon Kindle)

Sourdough discard Ferrero Rocher cookies

This batch turned out quite well - I added cocoa powder in addition to hazelnut flour and because it’s not shortbread this time it’s less crumbly (and hopefully I also measured out the balance of flour better).

Next time, I want to try toasting the nuts (hehe) both for the flour and the toppings, as well as use brown sugar (I used only white sugar this time because I wanted to clean out my sugar jar).

Recipe: soft sourdough chocolate chip cookies from Home Grown Happiness

Sourdough celery and pork buns

I brought Puffy home to meet my parents (its grandparents) and to convert my mom to some sourdough cooking. I was afraid that Puffy wouldn’t like the bleached flour at my parents’ house and at first it didn’t seem like the dough was rising. And then it rose quite nicely after we added a few good dollops of happy Puffy.

The bun dough smelled nice and sweet (like jiu niang) and tasted slightly sour once steamed, which went nicely with the celery and pork filling actually. And Puffy was rising quite nicely by the time I left my parents’, so I hope it and my mom will have a good time cooking together.

Sourdough discard crackers

I remember seeing this recipe while researching recipes for my last batch of crackers. At the time, having sourdough discard seemed so far away. And now I have my Puffy!

I used whole wheat pastry flour and salmon furikake, and instead of butter I used olive oil. I was careful with the salt since my last batch was super salty, although I didn’t completely succeed. It turned out nice and still a bit puffy from Puffy. I probably could’ve pricked it with a fork but forgot. Nevertheless, delicious!

Recipe: sourdough crackers from King Arthur Flour

Sourdough baked karipap

I had made this recipe before as a curry, replacing pork with beef and sweet potatoes with potatoes. This time I followed the fillings more closely and tried to make the curry puff shells as well. Except I forgot that I was making pastry shell and melted the butter to make things easier for myself. I also used Puffy, so really I made curry bread. But curry bread with burst seams. I even threw in some liquid whey from the last of the Greek yogurt container, since that’s supposed to go with curry. It didn’t stand out or detract from the dish.

It tasted good though - the sweetness of the sweet potato (which came with brown sugar) complemented the curry well. I’m so close to using up the extra curry powder.

Recipe: baked beef and sweet potato curry puff from El Mundo Eats (but empanada covering from a beef & cheese empanada recipe from the Woks of Life)