Steam Meat Bun (Raisin Yeast)

Going back to Asia! So exciting! But worry about my husband~ >_<

Steam Buns (Raisin Starter)

This is my first time to use my raisin starter to make steam buns. I was so nervous. The judgement time was when I open the lip of the steam pot. I was so afraid the buns would shrink! It was not that bad, but not perfect!

Green Tea (Raisin Starter)

Green tea flavor with walnut inside

zucchini with chicken

My husband's cooking~ very dilicious~ Well, I think if you don't need to cook and just sit and wait for food, everything will be dilicious! =^(OO)^=

Sweet Potato (Raisin Starter)

I know they don’t look nice, but they taste not bad!

In the first one, sweet potato puree has 37%, white sugar, ginger candy, and water. In the second one, it has 17% sweet potato, brown sugar, 10% whole egg, cranberry, and the rest is water. From the ingredient, you can tell which one is tastier~ well; the first one can taste the sweet potato flavor, more softly. But the second one has the egg’s flavor; the sweet potato here is just for the texture, no taste at all!

I like the second one better, in my own opinion,
-- The bread with egg has the tender texture, smells good. The bread with only water is soft only.
-- White sugar is only for the sweetness. But the brown sugar gives the bread one nicer aroma; I think I will keep on using brown sugar only.
-- For the first bread, the sponge with Raisin starter raises 9 hrs (over night). But for the second one, the sponge with Raisin starter raises 9 hrs, and then in the Fridge over night. The following are the same - the 1.5 hrs for the first rise for the bread dough (with the oven warmed, around 30 C), 2-2.5 hrs for the second rise (room temperature, around 23 C).
Not only from the picture, I also can taste the second bread has more air in it! What a surprise discovery! How about extend the first rise of the bread dough in low temperature?
Hahaha… more experiment needed~ ^_______^

Purple Rice (Raisin Starter)

Today, I read a baking book in Chapters. It says, the starter is unpreditable. Different people, in different house, at different time, can make different taste of bread! This is so true. And that is why I love my starter. It always give me surprise about the texture of my bread.

This time, I added 80G of cooked purple rice in the bread dough (300G flour). The bread didn't disapponted me. the texture is so soft, with the chewy purple rice. Nice~

Sticky Rice

These are not professional. But better than nothing! I am living in North America. >_< Miss mon's flavor So Much!