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Pig in a Blanket 香肠面包
Pig in a Blanket 香肠面包 Sausage Bread, or Pig in a Blanket, is a staple in the Chinese Bakery. However, the bread sold at the bakery tends to be too sweet, and I am also not sure what sausage or hot dog was used in the roll. So I decided to make my own where I can control the taste, and use the hot dog I can trust.
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Ciabatta Bread
Ciabatta Bread Ciabatta Bread is an Italian bread that’s chewy and light with a thin crispy crust. It’s surprisingly a very easy bread to make! When I was reading Paul Hollywood’s recipe for the first time, I thought I read it wrong! It has a super high hydration percentage. While most of the dough for bun, pizza etc has a hydration rate below 50%, Ciabatta bread has hydration of 80%!!! Imagine how wet and sticky the dough will be. That, in a way, makes it a no-knead bread ?. Since we do not want to handle the dough much after the rise, it’s better to let the dough rise in…
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French Onion Soup
French Onion Soup Fascination with Julia Child’s French cooking continues… French Onion Soup, something we always love, but never dared to try at home. Honestly, when we order from restaurants, it’s always a hit or miss, that makes me think that French Onion Soup is really difficult to make ?. Julia made it look quite simple though. The other nice thing about the soup is that the ingredients are quite simple, nothing I do not have in my pantry or refrigerator. For the soup, I used 3 huge sweet onion, about 3 pounds! According to Julia Child, the browning should take 2 steps, cook onion first till they are soft…
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French Baguette
French Baguette My very first attempt at French Baguette. It turned out incredible. Who did I learn from? The one and only, queen and goddess of French cooking – Julia Child! Her video is in such great detail, with steps, with reasons and with a lot of humor. It’s just so Julia, witty, unassuming, yet brilliant! Many recipes I read, explored seemed way too dry to me. I adopted Julia’s recipe with 3.5 cup of flour and over 1.5 cup of water. The dough was soft, but not sticky to a quick pinch. Let it rise very slowly, like triple in 3 hours. Pat the risen dough but not punch,…
