dccokinn

On Friday evening, our family made an impromptu decision to take a road trip to Melaka! It's been a long time since we last visited so I was pretty excited =D (Took only some photos as it's difficult with the kiddo around and I wanted to take it easy for this trip. Quite lazy to blog actually, so just some photos and captions with some highlights of the trip.) Due to the terrible jam at Tuas Checkpoint (we were stuck for 1.5hrs, TYVM SG), we reached Melaka only close to midnight. It was a glorious Saturday as we woke up to great sunshine! Lovely view from our Deluxe Lago Room at Casa Del Rio. This is not an advertorial, but seriously Casa Del Rio offers impeccable service on top of their luxuriously appointed room. Quote my kiddo, we are on a luxurious holiday! Love the breakfast at the River Grill Restaurant, Casa Del Rio. We could order an item cooked-to-order from the menu, in addition help ourselves to the already sumptuous ala-carte buffet spread.  Yummy Egg Benedict, look...

I've been baking breads/buns from time to time, usually using the 65C water roux method or the Yukone water roux method, or even straight dough method. But recently I'm hooked on using the old dough method which I learnt from this recipe book (bought in HK) called Bread of Water-roux, Sponge-dough and Old-dough Method. The old dough method uses flour, water, sugar, salt and yeast, knead into dough and let it proof for one hour. Thereafter, divide into portions, keep them in zipped bags and then freeze for low temperature fermentation. Bread made by this method is chewy yet soft, and I love the texture and taste. I find that the texture even improves the next day. It's very convenient as I can prepare a large quantity and just defrost when needed. In our humid weather, it takes 30-45 mins, so by the time I prepare all the baking ingredients, the old dough is ready to use. Old-Dough (yields 330g of dough) Ingredients 200g bread flour 3g fine sea salt 3g caster sugar 3...