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The Pseudo Artisan Baker : Donuts

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It was quite simple to make Donuts. Just a standard yeast dough, proofing, shaping and proofing again. Then deep fried a few minutes to get that beautiful golden brown. I made these for a Sunday breakfast and kept the coating relatively simple with just regular sugar, powdered sugar and glaze.

Of course I made the Donut Holes as well. I’d probably make it all Donut Holes next time because it is just easier and less messy to eat, especially with kids.

-hazrock, Down In A Hole (Alice In Chains)

 
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Posted by on January 3, 2014 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Cinnamon Rolls

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This is probably my 3rd time making these lovely Cinnamon Rolls. I think this time it finally came out just how I like them. Soft and fluffy yeast dough, sweet cinnamon filling and just a drizzle of glaze over the top. It kept well in the fridge for a couple of days. And I just reheat them in the microwave for about a minute or so. Tasted freshly baked again.

-hazrock, don’t make me do the cinnamon challenge. That looks nasty!

 
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Posted by on December 30, 2013 in The Pseudo Artisan Baker

 

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The Barista Wannabe : Vienna Coffee

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Maybe I should just admit it. I don’t like black coffee. Nope, not even when it’s topped with whipped cream like this Vienna Coffee. I probably should have added more whipped cream. Anyway, Coffee with milk and sugar anytime!

But I must say, this looks beautiful. Because I made it! Haha!

-hazrock, Milk (Anthrax)

 
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Posted by on December 25, 2013 in The Barista Wannabe

 

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The Pseudo Artisan Baker : Sourdough

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Day 1 : Starting the starter

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Fast forward to Day 5 : Starter getting bubbly and sour

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Finally Day 6 : We have Sourdough Bread

I finally got down and attempted conquered the Sourdough! Just followed the experts and embarked on a dangerous territory/journey/experiment. What I did was just a few minutes of work each day to sort of cultivate yeasts in the starter. I’m no professional baker, but I am a good follower and learner. So I just did what the experts do.

The crust on the bread was achieved by spraying water a few times while it was baking. Love the “bakery” look it gave to the final product.

-hazrock, happy as can be

 
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Posted by on December 24, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Nutella Bear Claws

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Disclaimer : This is not an “authentic” Bear Claw. The dough I used was not puff pastry. And the filling was not almond paste. As long as I shaped it like a Bear Claw, who cares.

One day, I will make Bear Claws properly (puff pastry, albeit frozen). Now I’m just a little intimidate by it so I guess a basic bread dough will do. And who doesn’t love Nutella?

-hazrock, Nutella is a food group.

 
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Posted by on December 23, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Ciabatta

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There was a lot of contemplation while I was deciding if I should try making a Ciabatta bread. I found a recipe on Foodwishes and it requires no kneading but a lot of WAITING! Fermentation took18 hours to be exact. I gave it close to 24 hours because I was at work.

Look at all the big air pockets on it! Soft interior with a hard crusty exterior. My kind of bread!

-hazrock, waiting is torture

 
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Posted by on December 18, 2013 in The Pseudo Artisan Baker

 

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The Barista Wannabe : Chai Tea Latte

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Warm spices were infused into this Chai Tea Latte. Ginger slices, whole cloves, whole cardamons, cinnamon sticks. All thrown into a pot of milk and heat them up until it almost boil over. Reduced the flame, and bring it up back again. I probably should have used black tea leaves for a stronger flavor and strained them in a sock-like strainer (or a sock!). But I used 2 tea bags instead because sometimes, I’m lazy like that.

-hazrock, has anyone seen my socks?

 
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Posted by on November 30, 2013 in The Barista Wannabe

 

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