For some, you might be aware that I have changed my email address. Not too long ago, I was logged out of it. Tried contacting yahoo on this issue but they were unable to help me.
It was long ago that I signed up on this old email address and to be honest, I couldn't remember my security answers. Without that, they (yahoo staff) couldn't do a thing for me even though I volunteer to them all personal particulars. Pathetic but such is life.
With past experience on my hard disk, I then stored my recipes on this email address, both my personal ones as well as those friends who are kind enough to share.
After this incident, I trust no more on technology. It is still the trusty paper that I will stick to from now onwards. Haiz.... there goes my green movement of Reduce, Reuse and Recycle.
So to those who holds my old email either on msn or yahoo and still wants to chat with me, please update with my new one, firstname.lastname@example.org. Cheesy ID but just couldn't think of any interesting ID that is already not taken.
To end the day, I baked some Mini Baguettes. Another good recipe from Dough. I left it to proof over night as I needed to visit my dad in the hospital the night before.
First of all, many thanks for all your well wishes. My dad is on the road to recovery. He was diagnosed with chronic eczema. His whole body swelled to an unbelievable stage. I actually got really worried for him. Such swelling can be fatal if it is around his airway.
Before being admitted, he actually consulted many doctors and even a specialist but it was useless. Thus sometime, it really depends on your luck to find the RIGHT doctor.
My mom who stayed with me last night as I didn’t want her to travel up and down to visit my dad. I baked these for her breakfast today and am glad that liked it as it is chewy and crusty when warm.
This is what the author called White Dough. It can have many varieties to it, thus by adding some lemon zest, voila …. A Lemon Rolls is created.
See how soft this is? Another recipe to keep.
I went ahead to also bake a chiffon for my mom as she loves cakes. Unfortunately, it just couldn't make it.
See my pathetic and ugly chiffon.
This is a 5 eggs recipe and it actually supposed to be a nice tall 8" chiffon but look at this.... short and stumpy.
I am not going to give up but I hope my fellow bakers can share some advice with me.
I'm submitting this post to Aspiring Bakers #5 Fruity March hosted by Jess from Bakericious.
Source: Richard Bertinet, Dough
What you need:
10g fresh yeast
500g bread flour
zest of 2 lemon
Rub yeast into flour till crumble.
Add salt and water.
Mix together to form a soft dough.
Pour onto table and knead till it is elastic.
Add zest just before finish kneading. Ensure it is evenly distributed.
Form the dough and into a ball and proof for 1 hour.
Cut the rested dough into 9 - 10 pieces and form them into balls.
Cover and let it rest for 5 mins.
Shaped them into a round ball and cover and let them proof for another 1 hour in a warm area till double in size.
Place the rolls on a baking tray and score the tops with a razor (I omit this step).
Bake for 9 - 10 mins at 220 degree.