|View from my balcony at 5pm on a usual day|
|View from the same balcony at 10am, 24/06/13 with the haze getting worst|
Here's some of the titles reading in newspapers:
Prime Minister declares Haze emergency in Muar and Ledang districts.
All schools in KL and Selangor to close today
686 schools in Johor and 313 in Malacca (API 415) closed
Cloudless skies and dry weather prevent cloud-seeding
Below is the picture to tell you what is a normal API and those of Unhealthy to Hazardous.
|Picture source wildsingapore.com reading was on the 17th Jun|
So those of you away from this region, breath in as much fresh and clean air as you can, run wild in parks, pack a picnic and have lovely "Apero" sessions till late in the evening.. cause here in Malaysia and Singapore people are wearing mask and confine in indoor with windows shut-tight!!
Just received an email from the French school saying tomorrow school will be closed. I have to think of what to do with my son Art and crafts, baking, TVs and may be tidy up his room..
|45% Wholemeal Sandwitch bread|
This is what I baked two days ago. Very happy with the result. This is my very first sandwitch loaf. Recipe is from Yin's handmade, do drop by to see many wonderful recipes.
Here's my take to the recipe.
200g Bread flour
165g wholemeal flour
12g Milk powder
8g Active dry yeast
150 ml Milk
120g Tang Zhong (50 g flour dissolved in 250g water, cook to a glue like paste, cooled)
30g Melted butter ( I used Extra Virgin Olive Oil)
1. Make Tang Zhong, set aside to cool.
2 Sieve and mix all ingredient A be careful not to let salt and sugar in direct contact with the yeast.
3. Make a well in the flour mixture then pour in Milk and Tang Zhong. Mix well and then knead, knead and knead. I don't have a mixer hence it was a good muscle workout. It took me about 20mins of kneading to get to pass the windowpane test.
4. Add in all the melted butter (I used olive oil) and work on it until fully absorbed then continue to knead again until it pass the windowpane test again about 15 to 20 mins.
5. Dough is ready for it's first rise. I waited for 2 hours for the dough to double it's size.
6. Punch down and divided the dough into 3 equal part and rest for 15 mins.
7. Roll out each portion of dough into thin rectangular strips ( not too thin but about the width of your baking tin) then roll it up like a swiss roll.
8. Placed in a well greased baking pan, cover and let rise for second time until one and half the size of the original rolled up dough.
9. Spray some water on bread dough and bake in a preheated oven of 180 C for 15 - 20 mins then tent it with foil to avoid over burn top and continue to bake for another 15-20mins.
10. Take out, cool, slice and marvel at the soft cottony texture..
Linking to Yeast Spotting and My Meatless Monday host by My Sweet and Savory
Wow, that looks so soft!! I'll have to give baking with Tang Zhong a go!ReplyDelete
Thank you for dropping by. In Asia, we eat soft bread..bakeries sell mostly soft, briochy bread, I guess must be the result of Tang Zhong. It's definitely worth a try :)
Very nicely done. I love this technique as well. Nice idea to substitute the butter with olive oil.ReplyDelete
Such an honour to have a visit from you. I have been learning a lot from you which you might not know..hahah..Love your Parmesan buns too and Thank you very much for your kind words :)
The bread looks so soft and fluffy! Good handwork! I bet both arm must have firm muscles there already! :-)
You didn't get to buy mixer over Groupon?
Btw, thank you so much for sharing my blog, appreciated it. :-)
We should find time to meet up since you are back in Malaysia.