Baking Bread at Home - Bread, Pizza, Steaming the Bao-Zi

BAKING， 烘培


Baking At Home - Bao-Zi

20241225 0500 Wednesday 

           




Steam Bao Zi 包子 20 minutes

The electric induction cum ceramic stove that they promoted at NTUC asking for SGD1, 200.00.  I bought this SGD65. 00 plus sea freight from TB, didn't feel much different.  Just don"t know how long it can last.  Let"s try it out. 

  


Not too bad. First time try out.


Step 1 preparation

.  

1 kg minced pork, using 300 g. 

season according to your favour.   I use salt, soy sauce, pepper, black  vinegar, rose wine, spring onion, coriander etc.,   season and mix well.  Boil 6 eggs. Use 3.

   


20241225 1400 Wednesday 
STEP 3 
Making the skin, over turn and it drops off. 
Add some flour, knead and cut round shape. 
Use 1/3 for the bao, 1/3 for pizza crest, and 1/3 for the bread. 

         

First time wrapping bao-zi in my life.  Gave up.  Eventually use baking mold. 

 

First time wrapping bao-zi in my life.  Pai Seh! 
Gave up!  Eventually get the help with the baking mold. 

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STEP 2 PROOFING
Spin another 10 minutes again for 2nd proofing for 1 hour. 

  


Second proofing gives a smooth surface


20241225 0500 Wednesday 
STEP 1 PREPARATION

Spin / knead 20 minutes, cover for fermentation, > 2 hours, or keep in fridge > 24 hours. 

Knead and send for 2nd proofing, 

Bake and consume within 24 hours. 

500 g self raising flour

250 g ( or < 60 %) water 37°C  (warmth for the fermentation)

5 g Yeast

15 g Sugar

10 g olive oil

20241225 0900 it raise well at room temperature 26 °CB

Bloated more than 4 times size. 

        


3 g Baking powder 



15 g Sugar


5 g yeast (this little scope is 2.5 g) 

FERMENTATION 
Google the relationship between flour, yeast, sugar, and salt. 


Baking At Home - Pizza

20201228 Friday

Crispy Wholewheat Pizza Crust with Juicy Fresh Mushrooms.

INGREDIENTS

  • 1 cup             wholewheat flour
  • 1 teaspoon    instant yeast
  • 50 g               sugar 
  • 5 g                 salt
  • 1 cup             warm water
PREPARATION

  • Stir, Mix and Knead for 10 minutes.
  • Proof in Room Temperature for 2 hours, leavening the dough.
  • transfer the dough onto the baking pan.
  • poke small holes with folks to allow better airflow.
  • Proof for another half an hour.

PREHEAT OVEN

  • Preheat Upper and Lower Heater 230°C for 10 minutes

BAKING

  • Bake 230°C for 20 minutes

Turn Over / Topping

  • Cut crust into 6 or 8 portions.
  • Pasta Sauce
  • Green / Yellow / Red capsicum/pepper
  • olive/blueberries/pineapples
  • Juicy Fresh Mushrooms (Cut Thick Thick)
  • 2 slices ham and/or 1 Sausage
  • (or seafood: Prawn, Squid slices, Salmon, etc)
  • Mozzarella Cheese

Bake 200°C for 15 minutes

Serve while warm.

Enjoy.

REMARK:
Adjust the baking temperature and time according to your oven's requirements.

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