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Sunday, September 27, 2009
Nguing nguing nguing
Chocolate rollie (pre-baking)
This is my new experiment. I placed a flat layer of chocolate dough on top of the soy milk dough I made last night and rolled them together into a log which I then cut into little wheels. I could almost shape them into little rose buds but I'll leave that to next time.
Chocolate rollie (post-baking)
The chocolate dough has almost 50-50 ratio of wheat flour and cocoa powder, to which I added a teaspoon of yeast (and a tonne of brown sugar). Overnight, it did little raising so I didn't want to bake it on its own. Surprisingly, despite the high content of sugar, it isn't too sweet or very sweet at all.
The panda bread, whose snout fell off during baking
I also made an attempt at making panda bread with the same doughs, unfortunately the snout fell off during baking. There are much optimization to be done but once done, I will post the recipe up together with some tips on assembling in anticipation of falling snouts. :)
is an Indonesian by birth, Chinese by descent, Australian by nationality and a citizen of this global village at heart, trying to make her mark in the world through her foodprints. She is a pre-doctoral medical research scientist (a.k.a. PhD student) studying metabolism by day and an obsessed amateur baker/cook by night.