Chicken (or Veggie Bao for Vegans) for some comfort food.....

There are days when you crave for food you grow up with.... and oh so satisfying!

Chicken Bao or Bun

Ingredients:

Dough:

· 280g Plain flour

· 25g castor sugar

· 2 tsp instant active yeast

· 160 ml lukewarm water

· 2 tsp oil

· 2 tsp baking powder

· 2 tsp cold water

Fillings: (for vegans, leave out the meat & double the veggie portions)

· 2 Chicken breasts – cut into 1 cm squares, season with: 2 tbs sesame oil, 2 tbs soy sauce, 1 tbs sugar, white pepper, 1/2 stock cube. Marinade for half hour.

· 5 dried or fresh mushrooms (drained of excess water) – cut into 1 cm squares

· 4 Chinese cabbage leaves – cut into 1x2-cm cm strips (drained of excess water)

Method:

1. Mix the flour and sugar together and the prepared yeast and lukewarm water mixture slowly until well mixed.

2. Add oil and knead by hand for 10-15 minutes until a soft smooth dough is formed.

3. Cover the dough with a cloth and rest it for about an hour till it’s doubled in size.

4. Meanwhile, prepare the filling and seasoned well. Leave aside for 30 mins.

5. When dough is ready, dissolve the baking powder in the cold water and add into the dough, kneading it well until the dough is smooth and not sticky.

6. Turn dough onto floured surface and divide into 12-14 equal pieces. Roll each piece into a 3 inch (7.5cm) discs into a thickness of 2 mm and spoon the filling onto the centre of the discs.

7. To fold the discs into the right shape, fold the 2 edges of the disc first and use one hand to hold firmly whilst using the other hand to fold inwards until it’s done. Twist the top to secure the filling. (See my video on Instagram account)

8. Once done, put the bao on pieces of grease proof papers cut out in 7.5cm (3 inches) squares beforehand and arrange them into a bamboo steamer (or use a pot)

9. Meanwhile prepare the water for steaming by heating the covered steamer over a pot of water.

10. When water is boiling, put the baos to steam for 10 minutes on high heat.

11. Remove the steamer from the fire and uncover. Ready to serve!

Sourdough Foccacia - Basic Recipe - with cherry tomatoes & rosemary

A savoury Italian bread which is simple but yet delicious......for lunch or supper!

Sourdough Foccacia

Basic Recipe

Baker’s Percentages:

30%: 100%: 80%: 2.1%

Ingredients:

Starter: WBF: Water: salt

60g: 200g: 160g: 5g

Toppings:

Extra Virgin olive oil (EVOO)

Cherry tomatoes

Fresh or dried rosemary

Fresh or dried oregano

Himalayan Pink salt or any other

Method:

1. Mix the starter with the flour and water (leave 5% for later) into a shaggy dough. Rest for 30 mins.

2. Add the 5% water and salt using your hand to mix well. Rest 30 mins.

3. *Stretch & Fold’s – pull up one edge of the dough and fold backwards. Repeat 3 times whilst rotating the bowl in a clockwise manner for E-N-W-S directions. That's one set. Repeat another 3 sets at intervals of 30 mins.

4. Place the dough in the fridge for 8 hours or overnight as the flavour develops.

5. Take dough out from fridge and rest at room temperature for 30-60 mins for ease of handling.

6. Meanwhile, prepare the toppings while you turn on the oven to 250 deg C.

7. Press the dough into a greased tray and stretch the dough out from the centre to all corners to even it out to the same thickness.

8. Lightly oil the top with EVO, dimple the dough with your fingers and sprinkle with salt.

9. Decorate with toppings and bake for 20-25 mins till crusty and brown. ENJOY!

*Stretch & Fold's - will be doing the video later in my Instagram account.

Sourdough Foccacia - an Italian savoury bread....feast for your eyes!

If you've always fancy going Italian, this is a easy-to-do and most delicious bread that you feel like you haven't quite got enough each time you have it ......

Sourdough Foccacia with olives & herbs

Ingredients:

Starter: WBF: Water: salt

60g: 200g: 160g: 5g

Toppings:

Extra Virgin Olive Oil (EVOO)

Red onions - sliced

Black olives - halved

Garlic - cloves

Rosemary sprigs

Oregano sprigs

Himalayan pink salt

Method:

1. Mix the starter with the flour and water (leave 5% for later) into a shaggy dough. Rest for 30 mins.

2. Add the 5% water and salt using your hand to mix well. Rest 30 mins.

3. *Stretch & Fold’s – 3 sets at intervals of 30 mins.

4. Place the dough in the fridge for 8 hours or overnight as the flavour develops.

5. Take dough out from fridge and rest at room temperature for 30-60 mins for ease of handling.

6. Prepare the toppings while you turn on the oven to 250 deg C.

7. Press the dough into a greased tray and using your fingers, push the dough out from the centre to all corners to even it out to the same thickness.

8. Sprinkle the top with EVO, dimple the dough with your fingers and sprinkle on the salt.

9. Decorate with toppings and bake for 20-25 mins till crusty and brown. ENJOY!