What did you cook or eat today (November 2024)

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badjak said:
Work in progress
View attachment 121219

View attachment 121220

Lotus leaf buns (above) and bao pao.
I'm using the same dough.
Filling of (dried) mushroom, ground beef, onion, spring onion, garlic, ginger, chinese rice wine & vinegar and chili bean paste.

Now hoping they come out OK
Click to expand...
OK
IMG_20241130_115923_929.jpg

Not very happy.
They didn't rise enough
I wonder why I figured an open pack of yeast on the counter would still be active, esp since I can't remember the last time I used yeast
BUT: they were still very very tasty
And since I got filling left, and everything is still standing around, I decided on a new batch...
New piccies to follow (I've already felt a difference in the dough)
 
badjak said:
OK
View attachment 121221
Not very happy.
They didn't rise enough
I wonder why I figured an open pack of yeast on the counter would still be active, esp since I can't remember the last time I used yeast
BUT: they were still very very tasty
And since I got filling left, and everything is still standing around, I decided on a new batch...
New piccies to follow (I've already felt a difference in the dough)
Click to expand...
If you can add warm water, less than 115°F/46°C, to your flour when mixing it up it'll help the yeast. Over those temps and you're killing it.
 
medtran49 said:
I got some of those mats. Do they work good?
Click to expand...
Yes, they work a dream.
Before I had those, I used grease proof paper and still anything bread would stick.
They are easy to clean as well.

Cabbage leaves work well, but impart a smell.
Banana leaves work, but my banana doesn't grow very well. I'll still need to try turmeric and galangal leaves, but again, not for bread
 
badjak said:
OK
View attachment 121221
Not very happy.
They didn't rise enough
I wonder why I figured an open pack of yeast on the counter would still be active, esp since I can't remember the last time I used yeast
BUT: they were still very very tasty
And since I got filling left, and everything is still standing around, I decided on a new batch...
New piccies to follow (I've already felt a difference in the dough)
Click to expand...
Did you proof the yeast? I always do that even if I had used it recently. Yeast is kept in a jar in refrigerator.

I always add a bit of sugar to warm water and yeast to give the yeast a boost.
 
badjak said:
Yes, they work a dream.
Before I had those, I used grease proof paper and still anything bread would stick.
They are easy to clean as well.

Cabbage leaves work well, but impart a smell.
Banana leaves work, but my banana doesn't grow very well. I'll still need to try turmeric and galangal leaves, but again, not for bread
Click to expand...
I've been using squares of parchment I cut up, but wanted to not have to do that. Lettuce leaves worked okay in the past, but don't always have lettuce.
 
medtran49 said:
Did you proof the yeast? I always do that even if I had used it recently. Yeast is kept in a jar in refrigerator.

I always add a bit of sugar to warm water and yeast to give the yeast a boost.
Click to expand...
I normallly forget as it isn't needed for the yeast I use.
I should have and did for the 2nd batch.

The first batch would have worked if I would have given it more time...
Just my own silly mistake.
It did rise a bit but not as much as it should have. And to top it off, I put it too quickly on the steaming water.
You live and you learn and you get to eat the mistakes (as well as the successes) :wink:
 
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