power of the yeast

I finished my last exam for my BA just last week and I'm currently waiting for the uni system to update my status so I can enrol into my Masters. But for now, I get to enjoy the rest of November and the entire summer off. So far I have been successful in keeping myself relatively busy by swimming - something I randomly decided to pick up again during my exam period after a 6-7 year break. Other days I spend time doing things I normally do.

To make up for not using the bread machine during the exam period, I've used it thrice this week alone. Last night I adapted my current waffle recipe (meringue method) into a yeast waffle. By using bread flour and yeast, the waffle was better in terms of flavour and texture. These taste best freshly made, but if you have leftovers, just nuke them in the microwave or toast them in the oven.

★ ★ ★

yeasted pandan & coconut waffles      makes 6 using the breville waffles creations appliance

200ml coconut milk (the full fat variety please), warmed

a few drops of pandan paste

50g unsalted butter, melted

100g caster sugar

large pinch of sea salt

1 large egg, beaten

handful of desiccated/shredded coconut (optional)

200g bread flour

1/2 tsp bread improver (optional)

2 tsp dry active yeast

If you have a bread machine, just add the ingredients in the order according to manufacturer's directions. Set the machine to the 'dough' function (30 minutes kneading, 60 minutes proving). Cook waffle mixture on a hot waffle iron according to manufacturer's directions. I like to use the 'darker' setting.

If you don't have a bread machine, just combine the dry ingredients in one bowl and the wet ingredients in another. Make a 'well' in the dry ingredient bowl and stir in the wet ingredients until thoroughly combined. Cover and leave in a warm place until mixture doubles in size. Cook as above.

cheese & tomato melt

Recently I've been hesitating whether or not to buy a jar of dill pickles. Although I like dill pickles, I'm not sure if I can finish them before they go mouldy. But now I don't have to buy them at all. By chance I have found myself a sandwich combination that tastes very similar to a dill pickle! Best sandwich combination ever!

I've had this for two days in a row and I think I'll have this for lunch again tomorrow. All you have to do is assemble (reconstituted garlic,) sliced medley tomatoes, balsamic vinegar, black pepper, dill and melted tasty cheese on a toasted butter slice of bread.

chocolate raspberry

Multi-component desserts is a lot of work, but it is also very fun since there are many basic techniques required in the recipe itself. I was scrolling through cakechef the other day and decided that Koji Yamamoto's IMPEC would be easy to make. Initially, I was going to make half and finish the rest the next day, but I finished the first bit earlier than expected so I made the rest. Taste wise, I liked the chocolate almond sponge and the chocolate creme, but I'm unsure of the vanilla diplomat cream. My mum thought the raspberry gelee was too sour and ruined the cake, but it was kind of bland and lacking in flavour to me. I would have liked more raspberry kick.

Things I did different was straining out the seeds for the raspberry gelee (maybe that's why the gelee was bland?), making a chocolate ganache glaze instead of the chocolate glacage and garnished with cocoa nibs instead. It was fun experience though and I took lots away from it. I need more work with the glazing though.

I scaled down certain parts of the recipe (half portion of the: gelee framboise pepin, diplomate vanille, creme chocolat; 1:1 ratio of sugar and water for the syrup) and made a 18x18cm cake. 

Components in composition order:

Chocolate almond sponge, sugar syrup, raspberry gelee, vanilla diplomat cream, chocolate almond sponge, sugar syrup, chocolate cream (mousse?), dark chocolate ganache, cocoa nibs (garnish).

Edit: It tastes so much better when left in the fridge for 24 hours!