She Knows Bagel

To my Surprised, Bagel has never in my "To do List" ever since I've started baking bread. "Bland,hard" was my first unpleasant experience with a store bought bagel from a supermarket .


Until when she keep posting her various Bagel bakes, I was drooling over the round,cute puffy look bagel made by her. With the basic dough, it can turned into many others flavour, sweet or savoury, ie chocolate,coffee,pumpkin, mixed veggie etc. It seems that cream chees spread goes well with it , will try a cream cheese spread on next attempt.

Will keep playing with others different flavour


Oreo biscuits added

A day in Kamakura (镰仓散步)

Soba shop , Neat pathway,Peaceful Ambience in the bustle city

Seasonal Sakura snacks on shelfs

Interesting Toy Live band

Anyone whom read these books, the author's shop located just 10 mins walking distance from Kamakura station.

Confiture shop by Romi Unie (五十岚路美)

My favourite fabrics store

Quilt In Progress

When Chiemi announced to me that her 2nd child will be due on May , the words just slipped out from my mouth that I will sew a baby quilt for her newborn, thereafter till last 2 months, I was told that is a baby girl. the making of quilt started then.

Pink or pastel colour will always be my prior choice, since not much time left to her due date, have to make it simple ,hope this simple but hand sewn with love baby quilt will keep her little princess warm.

A final touch on the binding to completion , it will be ready to send to Tokyo to welcome the little one in the next few days.

HONEYCOMB CAKE

I would rather called this honeycomb "kueh" than "cake" ,cos the texture is "kueh" like (Chinese/Nonya steamed pastry) . This is the cake that we'll usually focus on the texture inside make sure it formed a honeycomb like texture for about 3/4 portion height.

Have been seeing these cakes around for awhile ,with a few recipe on hands with slightly different methods ,wasn't sure which one to try untill lately chance upon this clip
Is really not that complicated as what I've thought .

The crucial part is during preparing the caramel, be aware not the over-cooked the sugar cos it'll burnt with seconds delayed. Also be sure to add in boiling water into the cooked caramel.


If you could feel the soft & "springy" touch by hand after baked as first check , next is to slice & check if those honeycomb formed.

Recipe Source

Tokyo Sweets

Japan Celebrity Patisser 辻口博啓 owned pastry shop Mont Saint Claire is a must-go place for desserts
seeker .His other shop located in the same district selling mainly rolls cakes are also well known by locals & tourists, I've witnessed that the Q even formed before the shops open.

After a 10 mins stroll in a drizzling rainy morning from hotel, a slice of warm apple pie did make my day .

This little cup of Hot chocolate is heavenly send in the cold winter , thick, smooth,Hm....

Some of the signature pastry from "Mont.St Claire"-Jiyougaoka


Perfect ingredients combination of his pastry, the display will tantalize your tastebud & to my surprised overaul are not at the sweet side.

Baguette (Natural Grape Levain+Maison Kaiser flour)

I've always wanted to make country rustic bread using Natural Grape Levain(葡萄种天然酵母) instead of commercial yeast cos its enhances the bread texture as well as aroma which commercial yeast can't. To start from scratch,from the grape starter to Biga, it stretch into 2 weeks for pre-fement .

Plain Baguette

The 1st bread to try out after all these preparation is Baguette, bake both plain & chocolate flavour Baguette on Sunday.

Process: 1st floor time : 90 mins - 2nd proofing (mine took extra 30 mins): 40 mins - final proofing: 60mins

Bake at 250 deg c for 20 mins (steam require)

Remarks: slashing - failed (slashed portion did not stretch during oven spring )

Recipe source

Chocolate Baguette Characteristic of natural levain bread, uneven big hollow

ZOPF (Swiss Braided bread)

Noticed my weak point when it comes to bread shaping, I've chosen breads that require shaping in my recent bakes, tried milk (dinner) roll (pict not taken), and this is my 2nd shaping bread this week -Zopf

It does get confused when first started, thanks to blogger Angela for her step by step guide .
Practice makes perfect, will try out the 6 braided shaping in the next recipe.

Final proofing /ready for baking

Bon Appetit !

English Crusty Bread (Nissin Super King Flour +LV1 Levain)

It took a total 4.5 hours (1st -2 hrs , follow by 1 hr,then 30 mins & another 60 mins before send in to oven)proofing time for this crusty bread , the thin crust on top is its characteristic. You could still hear the "cracking" sound after taken out from the oven, what a nice " bread melody" at 1 am pass midnight.

With the long hours fermentation/proofing, the texture is chewy,moist,all you could taste is the aroma of the wheat,have it plain or go with its best companion -Marmalade.

Duration : Started :6.30pm Completion: 1.15am

Baking time Require: Total 40 mins

Initial Temp setting: 240 deg c (Bottom fire) for 15 mins, remaining 200 deg c (top/bottom fan).

Steam : Required
Recipe Source

Milk Toast (SAF LV1 Levain+ Nissin Super Camelia flour)

From this blog, I've learned a lot about various types of high quality flour,yeasts which produces a totally different taste on bread whether is simple plain toast or country rustic bread.

Been upset by lacking of choice we could source in local specialty store/supermarket owing to the market demand, I first experienced it with fresh yeast hunting, so far could get it from a German grocery store along bukit timah .Isn't it a hassle to travel all the way from east side just to get that little block of yeast ? Understand that Cold storage used to carry them but is moving very slow thus they disappeared from shelves for this reason.

I have to go thru the hassle of getting this Lv1 Levain from a specialty store in Taipei , ordered the various types of Nissin brand bread flour from this site but I must said that the effort is worth
than anything after tasting the baked bread using all these ingredients.

This recipe is using "sponge" method, it took a little longer on 1st & final fermentation/proofing.
I can be proud to shout out that the bread texture & aroma is as good as the toast I bought from "Sun Moulin"

Baker's Paradise -Kappabashi 合羽橋道具街

If you happen to be in Tokyo hunting for baking stuffs, you can't afford to miss this spot-Kappabashi near Asakusa area. Worry that you will lost control & overstuff your shopping bag? the local courier Yamato is there to solve your transporting problem. What's more, some vendors provide local delivery service, no more excuse, let's start explore till you see what I've got

The food inside this store are for your eyes only, they looks yummy but inedible

My favourite store, they have a great selection of Le Crueset cookware & many unique gadgets


Very creative window display,guess what's in store

Huge selection of Japanese Pottery, where's my truck?

PS: Price here compare with downtown is definitely a bargain.

To be continued......

See here for more info

Tokyo Trip Jan 09 - Baking lesson

My dream came true,I got to attend a single baking lesson during my recent trip to Tokyo.

Before my departure, been searching on-line for baking class, found this chained cooking studio offer 1st timer a trail lesson for only Yen 500 for a single lesson (including ingredients & you get to bring back a loaf of 3 finished bread plus a bonus homemade jam )

Look at the cakes couses they have for different stage , How I wish I could stay there & attend everyone of them.

This is the brochure of the trial lesson which I have attend.

The chocolate layer bread which we saw on e-pan website , after final-proofing ,before sending to the oven


Finishing bread, next to it is the addition jam which they suggested goes well with this bread, rasberry & clementine, made it while the bread is still in the oven.

Thanks to my Japanese friend Ms Eri for her help & joined me there as interpreter. Is absolutely a fantastic learning experience .