Search Results

When I first learn how to bake, I went through a video describing how to make a sourdough bread. The whole complicated process and time consuming to make this bread really frustrate me and I thought no I don't think I can ever do this. But then for so many reasons I had a calling, a motivation to just try. I never had a sourdough bread in my life at that point, so it is not because I already knew how it tastes and wanted to enjoy the bread again. I mean I just knew this bread is something worth learning and no matter how hard it is to make, I will have to try it. It turns out I was right. I love sourdough bread and the whole process to produce it. It taught us about patience, delicateness and the beauty of hard work. If you are looking for something to challenge yourself, you are at the right place. Let 's try making a sourdough bread. Sourdough Bread Recipe Equipments: Dutch oven Proofing Basket Scoring Bread Lame Preparation: If you already have and know how to make sourdough starter, you can skip this and go to the ingredients. If you have not, then be prepared to wait for 7-10 days to create your sourdough starter before you come back to this page for making the bread. Here is the link to make sourdough starter: https://www.oneteaspoonart.com/post/sourdough-starter Sourdough Bread Ingredients for 1 loaf (duplicate if you want to make 2 at once): 340g (2 cups) bread flour 90g (3/4 cup) whole wheat 9g (1 1/4 teaspoon) fine sea salt 70g (1/4 cup) leaven 330g water Procedure: A night before, prepare leaven (8-12 hours before adding in the dough) by mixing: 10g sourdough starter (active, fed) 30g whole wheat flour 30g water Next morning - Day 1 11:00 am: Start the autolyze (a.k.a. fully hydrated flour). Mix bread flour, whole wheat and water. Mix until the dough comes together. Take 3-5 minutes. Don’t over mix. Proof for 1 hour. 12:00: Mix sourdough starter and salt in the dough. Bulk fermentation starts (4 hours in total). 12:15: #1 stretch and fold. Rest 15 minutes. 12:30: #2 stretch and fold. Rest 15 minutes. 12:45: #3 stretch and fold. Rest 30 minutes. 13:15: #4 stretch and fold. Rest 30 minutes. 13: 45: #5 stretch and fold. Rest 30 minutes. 14:15: #6 stretch and fold. Rest 1 hour 30 minutes. 15:45: Transfer the dough to a clean surface. Pre-shape the dough. Let rest 15 minutes. 16:00: final shape. Then place the dough in proofing basket. Proof overnight in the fridge. Next morning - Day 2: Preheat the oven to 500 F. Place a dutch oven in and let it sit in the preheated oven for 45 minutes. Take the dough out of the fridge, place on a parchment paper, score the dough so it can easily open up when rising. Take the dutch oven out right after the scoring is done. Hold the parchment paper and carefully place the dough inside the dutch oven. Close the lid and place in the oven. Reduce the oven down to 470 F and bake for 20 minutes first. After 20 minutes, remove the lid, reduce the temperature down to 450 F, let the bread bake for 20 minutes more. Here is my sourdough bread gallery:

I bake cinnamon rolls every time when autumn arrives. The smell of cinnamon, the soft warm rolls and the creamy cheese topping are just right to make autumn days more cozy and comfortable. In other seasons, I bake these rolls as a joyful way to remind myself the vibe of fall. No matte what season you are in now, if your are here, it is your sign to bake cinnamon rolls. Let's do it. Cinnamon Rolls Recipe DOUGH INGREDIENTS (for 6-8 rolls): 360g (2 1/2cup) bread flour 8g (2 teaspoons) instant yeast 6g (1 teaspoon) fine sea salt 160g (2/3 cup) whole milk 50g (4 tablespoons) sugar 42g (3 tablespoons) unsalted butter 1 whole egg (54g) CINNAMON SUGAR FILLING: 60g (4 tablespoons) unsalted butter 60g (1/4 cup) brown sugar 17g (2 Tablespoons) cinnamon powder CREAM CHEESE SPREAD: 80g cream cheese room temperature 40 - 60g powder sugar (taste while mixing and add more or less up to you) 2 tablespoon heavy cream (add more heavy cream up to your liking if you want more watery spread) PROCESS: 1. Prepare the dough: stir the dried ingredients together. Then add egg, milk, butter slowly while kneading. Knead until the dough forms a smooth ball. Proof for 1 hour or more until double in size. 2. Prepare the filling while waiting for the dough to be proofed: - Take out the butter from the fridge so it is back to room temperature. - Mix brown sugar with cinnamon powder. Set aside. 3. Make cream cheese spread: whisk cream cheese with sugar. When they are incorporated, add heavy cream and whisk a bit more to combine them. Taste and adjust sugar and heavy cream to your liking. Chill in the fridge before using. 4. Shape the rolls: - After the dough rises double in size, bring it to a clean surface, knead for a couple of minutes to release air bubbles. - Roll into a large sheet, spread butter, then sprinkle cinnamon sugar, roll into a log and cut 6-8 pieces. - Place the rolls on a baking pan, proof again in 60 minutes until double in size. - Brush egg wash and bake at 350F in 25 minutes. 5. Let the rolls cool down and then serve with cream cheese on top. Enjoy. Here is my cinnamon rolls gallery:

If you love sourdough bread, this is where you should get started with. Sourdough starter is like a natural yeast for your sourdough bread. You can not buy it at any stores. There are 2 ways to get it: (1) be patient and create your own yeast in 7 days; or (2) you are lucky enough to have a friend who already did the job so can borrow some to start with. Either way, here is a guide to create and maintain your sourdough starter. Let's get started. Sourdough Starter Guide: You will need: a glass jar a digital scale whole wheat flour lukewarm filter water (85F/ 30C) Instructions: 🫙Day 1: 50g whole wheat flour 50g lukewarm water. In a glass jar, mix flour and water, put the lid on (don't need to tightly close it), then leave at room temperature for 24 hours. You can not notice any activities on day 1. That’s normal just keep moving on. 🫙Day 2: 35g starter from day 1 50g whole wheat flour 50g lukewarm water. Mix them all together, put the lid on, and leave at room temperature for 24 hours. 🫙Day 3+4+5: repeat day 2 process 35g starter from previous day 50g whole wheat flour 50g lukewarm water. Mix them all together, put the lid on, and leave at room temperature for 24 hours. You can start noticing the yeast activities at this point. The starter will rise double or triple in volume after 8 hours or so. 🫙Day 6: 25g starter from day 5 50g whole wheat flour 50g lukewarm water (ratio:1:2:2) Mix them all together, put the lid on, leave at room temperature for 24 hours. 🫙Day 7: 25g starter from day 6 100g whole wheat flour 100g water (ratio:1:4:4) Mix them all together, put the lid on, and leave for 24 hours. You should be able to see your sourdough starter has lots of bubbles, rise more than double after 8 hours feeding, has pleasant yeasty smell. It is ready for making bread after day 7. In case you don't see the signs as described on day 7, feed more up to 10 days to reach it. Be patient! 🫙Onward: there are 2 ways to feed Feed once a day, EVERYDAY, using ratio 1:2:2 like day 6. Keep the starter in the fridge, take out ONCE A WEEK, bring back to room temperature. Then feed using ratio 1:4:4 like day 7. Use the amount you need to make bread and put the rest of starter back to the fridge after 24 hours feeding. My sourdough starter day 6

Long ago, I believed I had no interest in using bananas to make bread. It did not sound like something tasty in my imagination. Then, in a rainy afternoon, I was bored and there were those dark black ripe bananas on the table. I thought ok let's make banana bread. Since the bread came out of the oven with its amazing smell and taste, my perception has changed. Banana bread is a worth trying recipe. Let's do it today. Banana Bread Recipe Ingredients: 195g (1 1/3 cup) all purpose flour 80g (1/2 cup) brown sugar 5g (1 teaspoon) baking soda Pinch of salt 60g (1/4 cup) plain yogurt 60g (4 tablespoons) unsalted butter 2 whole eggs 4 ripe bananas 80g (1/2 cup) dark chocolate Instructions: In a mixing bowl, crack the eggs, whisk until there are lots of bubbles. Add sugar in the eggs and whisk until incorporated. Continue to add butter, yogurt and mashed bananas, mix until all combined. Sift flour and baking soda in the batter, mix well. Add a pinch of salt and dark chocolate, stir to harmonize. Pour the batter in a 9” x 5” baking pan. Bake at 350F (180C) in 60 minutes until golden brown. Here is my banana bread gallery:

When you can make basic buns, you can later create many delicious dishes, from breakfast, brunch, treats and even to main course dinner. Let's bake. Bread Rolls/Buns Recipe Equipments: Baking tray, Rolling pin, Brush Ingredients: for 6 servings A. Tangzhong: 15g (2 tablespoons) bread flour 25g (2 tablespoons) water 45g (4 tablespoons) whole milk B. Bread Dough: 350g (2 1/2 cup) bread flour 8g (2 teaspoons) instant yeast 6g (1 teaspoon) fine see salt 26g - 40g (2 - 3 tablespoons) granulated sugar 1 whole egg (54g) 120g (1/2 cup) whole milk 42g (3 tablespoons) unsalted butter C. Egg wash: 1 whole egg Flash of whole milk (optional) Instructions: To cook tangzhong, mix all ingredients in a saucepan, bring on high heat, whisk continuously until it gets sticky and becomes a paste (takes about 2 minutes). Wait until it cools down to room temperature before adding in the dough. To knead the dough, mix all the dried ingredients together first. Then add room temperature tangzhong and egg, start kneading. Pour milk slowly while kneading. When the ingredients come together, continue to add butter spoon by spoon and knead until it forms a smooth dough. It is ready when the dough does not stick to your hands or the mixing bowl. Proof the dough for 1 hour or more until it rises at least double in size. Punch and knead the dough again after proofing to release air bubbles. Divide the dough in to 6 equal pieces, weights ~ 110g for each. Shape each bun into a round ball. Place them in a non stick baking tray, each bun stays 3 inches apart from the others. Proof the buns again for 1 hour until at least double in size. Brush egg wash on each bun before baking. Bake at 350 Fahrenheit for 18 - 20 minutes until golden brown. Optional: Brush melted butter on the buns after they get out of the oven. Gallery:

I grew up eating bao buns. They can be stuffed with many fillings such as sweet custard, minced pork, or char siu pork. The plain bao buns are already great to enjoy. When they are combined with various fillings, each one makes the taste an amazingly satisfied experience. Let's try make buns today. Illustrated by @foodillustration.studio Bao Buns Recipe Equipments: Bamboo Steamer Basket Bun Ingredients: for 8 servings 300g (2 cups) all purpose flour 60g (1/2 cup) corn starch 4g (1 teaspoon) instant yeast 2g (1/2 teaspoon) fine sea salt 50g (1/4 cup) granulated sugar 190g (3/4 cup) whole milk 24g (2 tablespoons) vegetable oil Instructions: To knead the dough, mix the dried ingredients together first. Next, add vegetable oil to the dried ingredients. Then pour milk slowly and start kneading. The dough is ready when it forms a smooth ball and nothing sticks to your hands or the mixing bowl. Proof the dough in a warm area for 30 minutes. Punch the dough after proofing to release air bubbles. Divide the dough into 8 equal pieces. To shape each individual bun, knead the dough, roll it into a thin and long stick. Then roll it back in round shape. This process helps release all the bubbles in the dough so the buns can be smooth after steaming. Knead for a couple of minutes and form a smooth round ball. Place the bun on a square parchment paper before putting in the bamboo steamer, each bun stays 3 inches apart from the other. Proof the buns again in a warm spot for only 20-30 minutes more. The total of proofing time should be around 1 hour in summer time. Over proofing may result in collapsed or shriveled buns. To steam the buns, add 2 cups of water in a cooking pot. Turn on high heat and wait until the water starts to boil. Reduce the heat to medium low. Place the bamboo steamer basket on the pot. Steam the buns for 15 minutes. Leave them covered for 10 minutes or more before opening the lid. * Be careful NOT to open the lid while steaming. Sudden temperature change might cause the buns to be shriveled. Filling Ingredients: A. Custard filling 2 egg yolks 30g (2 tablespoons) granulated sugar *taste while you cook the sauce and add more sugar if you like. 1 teaspoon vanilla extract 180g (3/4 cup) whole milk 20g (2 tablespoons) corn starch a little salt B. Char Siu Pork 0,5lb (250g) pork belly 4 - 6 tablespoons Char Siu Sauce (Chinese Barbecue Sauce) * you can buy this sauce at Asian market. 1 tablespoon sesame oil 1 tablespoon chopped scallion Soy sauce, sugar, sriracha (optional adding depending on your taste) Instructions to make fillings: A. Custard filling In a small mixing bowl, mix egg yolks with sugar, vanilla extract, corn starch and little salt. In a saucepan, add milk, turn on high heat to warm up the milk. Turn off heat before boiling. Add the egg yolks mixture in the hot milk. Whisk a little to combine them. Turn on medium heat, whisk continuously until the sauce gets thick. Wait until it cools down, then chill in the fridge for at least 2 hours before putting in the buns. B. Char Siu Pork filling Marinate the pork with 2 - 3 tablespoons char siu sauce for at least 2 hours or over night. Bake at 350F (180C) for 30 minutes. If you use air fryer, cook at 370F in 20-25 minutes. Chop the char siu pork into small cubes. In a saucepan, add the rest of the char siu sauce, sesame oil, 4 tablespoons of water. Turn on high heat. Add the chopped char siu pork in the pan, cook for a couple of minutes to thicken the sauce. Tase while you cook and add little more soy sauce/sugar/sriracha if needed. Add chopped scallion at the end and turn off heat. Let it cools down to room temperature before putting in the buns. Instructions to put filling in the buns: Roll the buns out so it is thin outside and thick in the center. Place the filling in the center. Be careful not to let the filling sauce touches the edges of the buns. It will be very messy and the buns will not be able to be tightened up. Pinching the dough, then pressing it on the pinched edge unit the bao closes. Make sure to close the bun tightly so it will not be open up again after proofing and steaming. Gallery:

This bread is a French origin. The high egg and butter content gives the bread a rich and tender crumb. It is great to use for French Toast recipe. Let's bake it. Illustrated by @foodillustration.studio Brioche Recipe Equipments: 9"x5" baking loaf pan Ingredients: 450g (3 cups) bread flour 8g (2 teaspoons) instant yeast 6g (1 teaspoon) fine sea salt 50g (1/4 cup) granulated sugar 3 whole eggs (47g each) 120g (1/2 cup) whole milk 120g (8 tablespoons) unsalted butter Instructions: To knead the dough, mix the dried ingredients together first. Then add eggs and knead until combined. Pour milk slowly while kneading. When the dough starts to come together, add butter spoon by spoon and knead until the dough is smooth, doesn’t stick to your hands or the mixing bowl. Proof the dough for one hour or more until it rises at least double in volume. Punch the dough and knead for a couple of minutes to release air bubbles after proofing. Divide the dough into 8 equal pieces. Shape into round balls. Place the dough balls in a baking loaf pan. Proof again for 60 minutes or more until double in size. Brush egg wash. Bake at 350F (180C) in 30 minutes. Optional: brush melted butter on the bread when it gets out of the oven. Gallery:

If you have ever heard of "Bánh Mì" in Vietnam and ever tried it, you will definitely want to bake these baguettes at home. It is easier than the French version. The ingredients and the process are simple. The baguettes go very well with different toppings and fillings, from a simple sunny side up egg to a sophisticated beef stew. Let's make it today. Illustrated by @foodillustration.studio Vietnamese Baguettes Recipe Equipments: Baguette baking pan 15”x13” Rolling pin Spray bottle Bread razor Ingredients: 510g (3 1/2 cup) bread flour 8g (1/2 tablespoon) fine sea salt 9g (2 teaspoons) instant yeast 15g (1 tablespoon) granulated sugar 40g (3 tablespoons) vegetable oil 22g (1,5 tablespoons) rice vinegar or white vinegar 290g (1 1/4 cup) water Instructions: To knead the dough, mix dried ingredients together first. Then add oil and vinegar, mix them with the flour. Pour water slowly and start kneading. The dough is ready when it is smooth and does not stick to your hands or the side of the bowl anymore. Proof the dough for one hour or more until it rises at least double in size. Punch the dough and knead for a couple of minutes to release air bubbles. Divide the dough into 6 equal pieces and pre-shape into round balls. At this point you should preheat the oven to 500 Fahrenheit. Place a hot tray of water on the bottom rack to create steam in the oven. Oven should be preheated 30-45 minutes in advance with steam to achieve the ideal temperature for baking the bread. Now come back to shape each individual baguette, use a rolling pin to roll the dough into triangle shape. Next, use your hand to roll the pointy top of the triangle to the sides and pinch the edges tightly together. Place the shaped dough on a baguette baking pan. Continue with the rest. Proof the shaped dough again for 30 - 45 minutes. Spray water on the baguettes dough. Use a sharp razor to score 1 straight line from the top to the bottom of each baguette. Reduce the oven temperature down to 475 Fahrenheit. Place the baguettes on the second lowest rack and bake for 10 minutes first with the stray of water in the oven. After 10 minutes, take out the tray of water, reduce the temperature down to 450 Fahrenheit and continue to bake for 5-8 more minutes until the baguettes are golden brown. Baguettes Gallery:

This basic homemade bread is one of my most regular baked goods because it is a comfort food for either breakfast, brunch or starter for dinner. Just try a bite of this bread when it is freshly baked and you will never want to buy the supermarket version of it anymore. Let's bake. Basic White Bread Recipe Equipment: 9"x 5" loaf pan Ingredients: 450g (3 cups) bread flour 8g (2 teaspoons) instant yeast 6g (1 teaspoon) fine sea salt 35g (2,5 tablespoons) granulated sugar 250g (1 cup) whole milk 1 whole egg (50-54g) 42g (3 tablespoons) unsalted butter Instructions: Knead the dough by mixing the dried ingredients together. Then add egg, mix to combine with the flour. Pour milk slowly and start kneading. When the ingredients come together, add butter spoon by spoon and keep kneading until the dough is smooth, nothing sticks to your hands or the mixing bowl. Proof the dough for 1 hour or more until it rises at least double in size. Punch and knead for a couple of minutes to release air bubbles. Use a rolling pin to roll the dough into a large rectangle. Then tightly roll it up into a tube that fits in your loaf pan. Proof again for 60 minutes or more until the volume has increased at least double in size. Brush egg wash and bake at 350 Fahrenheit (180C) for 25-30 minutes until golden brown. My white bread loaf gallery:

This Vanilla Cream Donut Recipe is a big hit on my Instagram feed. It is very satisfied to enjoy as a treat. Once in a while, we all deserve a Creamy Donut. Let's go! Illustrated by @foodillustration.studio Vanilla Cream Donuts Recipe Ingredients 1. Vanilla Cream (to fill about 10 donuts) 6 egg yolks 100g (1/2 cup) granulated sugar 500g (2 cups) whole milk 2 teaspoon vanilla extract 50g (6 tablespoons) corn starch 2. Dough ingredients (for about 10 doughnuts) 560g (4 cups) all purpose flour 60g (1/3 cup) granulated sugar 10g (1 tablespoon) instant yeast 6g (1 teaspoon) fine sea salt 240g (1 cup) whole milk 2 whole eggs 112g (8 tablespoons) unsalted butter at room temperature Instructions Make Vanilla Cream filling: In a small mixing bowl, mix egg yolks with sugar. Whisk until combined. In a saucepan, heat up milk. Before boiling, turn off heat. Make sure it is hot but not boiling. Add egg yolks mixture in the hot milk, mix well, while the oven is still off. Next add vanilla extract and corn starch, stir well. Turn on medium heat again. Continuously whisking until the sauce becomes thick. Wait until cool down. Transfer to a piping bag and chill in the fridge before using. Make Donuts: Whisk the dried ingredients (flour, salt, sugar, yeast) together first. Then add the eggs, whisk to combine with the flour. Next, add milk by pouring half of it at first, keep kneading, continue to add the rest of the milk while kneading. Lastly, add butter spoon by spoon, knead until the dough can form a smooth ball. Then proof for 1 hour or more until it is double in size. Divide the dough into 10 or 12 equal pieces. Depends on how big you want your donuts to be. Shape the doughs into round balls. Then place each one on a square parchment paper and proof them for 1 hour or until double in size. In a frying pan, add vegetable oil, turn on high heat and wait until it reaches 350F (180C), then reduce to low heat. Place each doughnut in and fry for about 4 minutes each side. Be careful to control the heat so it is not burnt from the outside while the inside is not yet cooked through. Let your doughnuts cool down after frying. Fill them with vanilla cream and enjoy! Here is my vanilla cream donuts gallery:

This dessert is really a masterpiece. While I am enjoying this carrot cake, I always think about the first person who invented it, and want to let her/him know I appreciate the creation. It is a must try. Let's bake! Illustrated by @foodillustration.studio Carrot Cake Recipe Ingredients: Cake batter - 140g (1 cup) all purpose flour - 140g (1 1/2 cup) grated carrots - 100g (1/2 cup) brown sugar - 150ml (2/3 cup) vegetable oil - 2g (1 tsp) ground ginger - 3g (1 1/2 tsp) ground cinnamon - 2g (1 tsp) nutmeg - 2g (1/2 tsp) salt - 4g (1 tsp) baking soda - 2 whole eggs - 4g (1 tsp) vanilla extract - 30g (1/4 cup) raisins - 30g (1/3 cup) crushed walnuts Cream cheese frosting - 220g (8oz) room temperature cream cheese - 50g (1/2 cup) powder sugar - 30g (3 tablespoons) heavy cream - little salt to taste Instructions Preheat the oven to 350F. Grease a round cake pan 16cm ~ 6 inches / or you can use square pan 18cm ~ 7 inches, line the bottom with parchment paper. Grate your carrots by a cheese grater. In a mixing bowl, crack 2 eggs, whisk until they increase in volume and have lots of bubbles. Continue to add sugar and whisk until smooth. Add oil and whisk until combined. Next, add dried ingredients (all purpose, baking soda, cinnamon, nutmeg, ginger, salt). Whisk until the batter forms. Add grated carrots. Whisk until combined. Mix raisins and walnuts in the batter. Increase the quantity if you like to have more. Pour the batter in the baking pan. Place in the middle rack of the oven and bake for 35 - 45 minutes until browned on top. You can check by inserting a toothpick in the cake. If it comes out dry then the cake is ready. Make cream cheese frosting while waiting for the cake to be baked: whisk room temperature cream cheese with sugar, then add heavy cream, salt and keep whisking until smooth. Chill in the fridge before using. Let the cake cool down. Serve it with cream cheese on top. Enjoy! Have a look at my carrot cake gallery:

This cheesecake will not fail to make you fall in love with. It is very creamy, cheesy and satisfied. It is also very easy to make with basic ingredients and method. Shall we try it? Illustrated by @foodillustration.studio Ingredients 335g (1 1/2 cup) room temperature cream cheese 100g (1/2 cup) granulated sugar 30g (1/4 cup) all purpose flour pinch of salt 2 whole eggs 190g (3/4 cup) heavy cream 1tsp vanilla extract 15ml (1 tbsp) lemon juice Directions Preheat the oven to 400 F. In a medium mixing bowl, whisk the cream cheese with sugar until smooth. Cream cheese should be at room temperature so the mixing is easier. In another mixing bowl, crack 2 eggs and whisk until you see lots of bubbles and the eggs have increased in volume. I don't mix the eggs directly to cream cheese so it is easier to beat. Add egg mixture in the cream cheese, whisk until smoothly combined. Add liquid (heavy cream, lemon juice, vanilla extract), continue to whisk until combined. Sift flour and a pinch of salt. Whisk until smooth. Pour the mixture in a 16cm ~ 6 inches round mould lined with parchment paper. Bake at 400 F in 50-60 minutes until it is burnt on top. Hope you enjoy it. Here is my Basque Burnt Cheesecake Gallery: