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Bake with Paws
Malaysia
Приєднався 20 чер 2010
I'm Yeanley, a full-time homemaker with a passion to discover healthy tasty everyday recipes. I love researching to develop practical recipes using as much fresh and natural produce as possible. Being from Penang, I am especially fond of the Nyonya flavours introduced to me by my late mother. While some of our family recipes may have been lost, I am now rediscovering them and recreating the comfort foods I grew up with.
I also love to bake and I especially like lighter and less sugar recipes that don’t compromise on taste. Being a full-time homemaker, I have the opportunity to experiment in my kitchen with a group of willing but tough critics (a.k.a. the family). Having been disappointed by recipes that often don’t work, I only share cooking and baking recipes that are tried, tested and successful in this blog. If I can do it, I am sure you can too!
I also love to bake and I especially like lighter and less sugar recipes that don’t compromise on taste. Being a full-time homemaker, I have the opportunity to experiment in my kitchen with a group of willing but tough critics (a.k.a. the family). Having been disappointed by recipes that often don’t work, I only share cooking and baking recipes that are tried, tested and successful in this blog. If I can do it, I am sure you can too!
Matcha Swirl Bread
This Matcha Swirl Bread is so soft and fluffy. The bread stays fresh quite well too.
I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.
FOR WRITTEN RECIPE:
www.bakewithpaws.com/2018/01/matcha-swirl-bread.html
FOLLOW ME:
Instagram: bakewithpaws
Facebook: bakewithpaws/
I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.
FOR WRITTEN RECIPE:
www.bakewithpaws.com/2018/01/matcha-swirl-bread.html
FOLLOW ME:
Instagram: bakewithpaws
Facebook: bakewithpaws/
Переглядів: 473
Відео
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Wow
Hi, may I know why the bottom of my cake turned out like that? But the taste and texture are delicious.
This looks tempting 😋😋😋
Recipe please
my fave
How much charcoal powder u used to get this color
Hi, thank you for watching. It is about 8g. Please refer to the full details recipe here: www.bakewithpaws.com/2022/10/charcoal-burger-buns-sourdough.html Cheers :)
Thank you for the recipe May i ask? Cold water is ice cold water or room temp water? Thank you❤
Hi, you are most welcome. I used cold water from the fridge. Cheers :)
Hi.. I’d like to try this recipe, can I use paper cupcakes instead of pan ?
Hi, thank you for watching and your interest in this recipe. Yes, you can. Please adjust the baking time accordingly. Cheers :)
@@YeanleyOh Thank you
❤
Thank you :)
Can i have the receipt pwease 😊
Hi, thank you for watching. Please click the below link. www.bakewithpaws.com/2019/08/butter-toasted-oat-porridge-sourdough.html However, you can just visit www.bakewithpaws.com for all the recipes. Cheers :)
Woow se ven muy ricas la pasta se hace tipo hojaldre
Thank you for watching and your comment :)
Thank you for watching and your comment :)
What if the loaf doesn’t rise during the final proof?
It means the sourdough starter could be the issue.
May I know which recipe can I use ?
Hi, this is yeast version. Please click the below link: www.bakewithpaws.com/2017/08/japanese-purple-sweet-potato-loaf.html Thank you for watching :)
@@YeanleyOh thank you 😊
high I want to try his recipe soon, just one question, would be possible to roll 3 times the whole dough combined instead of doing it one by one? would I get the same result?
Hi, Thank you for your interest in this recipe. I have thought of this before. But, you will loose a lot of pastry skin as you need to cut into circle to shape the curry puff shape. You can also cut into square and shape into triangle shape. Happy Baking :)
Any difference between old dough and stiff starter?
Thanks for watching. This old dough is made from instant dried yeast whereas the sweet stiff starter from my sourdough bread is made from sourdough.
Beautiful!
Thank you! Cheers!
Hi what is size for cast iron pot thk u
Hi, sorry for late response. I used IkeaI Oval Cast Iron (5L) and around 25cm x 30cm. Cheers :)
I missed you😢, and happy now you back❤
Hi, 👋 Thank you for following my post ❤
Looks great 😊
Thank you! Cheers!
Epok epok
Does same day levain means 65g starter with 65g flour and water to get total of 190g?
Hi, thank you for watching. Yes. Cheers :)
❤❤❤❤❤
Thank you :)
Recipe please.
Recipe please 🙇🏻♀️
after all these year...this clip still so interesting n amazing especially when you extract the liquid on 3rd day using a syringes...yes i do use this recipe for pandan butter cake. thanks so much for this vid..or else i would hv just used paste or emulco..
Hi, thank you for watching and your kind comment. You can also pour out slowly if you don't have a syringes. Cheers :)
WHITE DUTCH PEOPLE THINK THEY HAVE A TASTE OF CHINESE FOOD ALSO HAVE THE KNOWLEDGE AND THE ABILITY TO MAKE OUR FOOD THEY ARE VERY STUPID FOR A DONKEY IS SMARTER🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 DUTCH CAN ONLY DO BAD COPPIE FROM CHINEES PRODUCT 😡😡😡😡
Beautiful!!!!!
Thank you! Cheers!
And my search is over for the flaky dough empanda crust this is the one im looking for.. thank you for sharing the recipe, the best 👍
You are so welcome! Thank you for watching and your comment :)
Are u gonna share the recipe?
Hi, All my recipes is in my blog www.bakewithpaws.com For this recipe, here is the link: www.bakewithpaws.com/2020/07/chocolate-soft-bread.html Thanks and cheers :)
Yummyyyy.
Thank you :)
Curry purrt
😍❤️
Thank you :)
Hmmm. Aspiring to have my own bakery. Can i do this recipe for business? Process looks so long
Hi, Thank you for watching! It is totally up to you :)
inspiring puff dough..
Thank you :)
Thank you.... ❤
Most welcome :)
Great! Look yummy 😊
Thank you :)
I tried your method and it turned out fantastic, my previous efforts using other recipes all failed, thank you for your tutorial! Thumbs up !!
Thank you for trying and your kind feedback. This means alot to me. Cheers :)
Hi, thanks so much for this recipe. Please what is Yudane. I like to try this this recipe. Thanks
Hi, thank you for watching and your interest in this recipe. Yudane is scaled dough method. Please visit the below link to understand more. www.bakewithpaws.com/p/bread-making-methods.html Cheers :)
Thanks
Most welcome! Thank you for watching :)
Hello @bakewithpaw Recipe please
Hi, Thank you for watching. Recipe is in the blog link in the description. Recipe Link: www.bakewithpaws.com/2024/03/easy-croissant-recipe.html Cheers :)
@@YeanleyOh
Amazing!! Love this idea
@@YeanleyOh
Any recipe on this and video ? Thanks
Yes.. All my recipes in my website: www.bakewithpaws.com Just search for the recipe you like. Here is the link: www.bakewithpaws.com/2017/07/pineapple-rolls-pineapple-tart.html Cheers :)
@@YeanleyOh thank you
@@YeanleyOhthe link doesn’t work any other ideas
Recipe pls
Hi, all the recipes in my blog. Just search for the recipe that you like. Here is the link: www.bakewithpaws.com/2019/05/sourdough-focaccia.html Cheers :)
This is second time i doing with this recipe...first time a bit sticky so added some flour during machine kneading maybe used up all the water requirements to full...2nd time dough can form but dough seems a bit hard eventhought can form into dough maybe not used up all the water
Hi, thank you for trying and your feedback. Sometimes the bread flour make a big different. It could be the bread flour you used. Not all Japanese High Gluten Flour is the same. Cheers :)
Tq for taking the time to reply
Very good recope easy to follow. Many thanks for sharing. May i check if after shaping...can continue to proof in the fridge. .i just done final proof half way as got urgent matter to attend so just leave it in the fridge ti continue proofinf process😅
Hi, thank you for trying. Yes, you can. Cheers :)
Tq...Cheers!..will try your other recipes
320克班兰叶，加420克水只取乙 混合并揉捏直至成为光滑的面团。混合并揉捏直至成为光滑的面团。 170克 绿豆 将浸泡2小时的绿豆沥干。3 班丹乐 用中火与香兰叶一起蒸30分钟至软。75克 红糖 当豆子还热的时候，加入糖和油。45克植物油 当豆子还热的时候，加入糖和油。
Hello from London. Thanks so much for sharing a detailed recipe of your Pandan cake. I also read your blog about this Pandan cake. One thing I learned is the waterbath technique, which is very effective for having a soft, Moist and pillowy chiffon cake. My cakes are no longer deflating.☺️
Hi, you are most welcome :) Thank you for trying the recipe. Cheers :)
My sourdough shokupan always had a big hole inside the loaf, it looked like split dough. Any advice, please?
Hi, thank you for trying. Try to tighten when you roll up the bread dough. Make sure there is no gap in between. Cheers :)
Thank you for your advice. I will keep practicing.
I just read How to Make Sourdough in your blog. I found very helpful information for the starter maintenance. thank you
Hi, thank you for visiting my blog. Glad to hear that it is useful for you. Cheers :)
I am very to baking. It would be great if you can add Baking Schedule time option . Thank you!
Hi, thank you for suggestion. I will try to add in next time. Cheers :)
My topping is very dry, not staying together.
Hi, thank you for trying. Did you over baked?
@@YeanleyOh No, I had to add more butter.
My mom loves to bake this Baked puff since im small tilll now...thank you for sharing your version
My pleasure 😊
I tried twice..both were great!!!
Thank you for watching and trying this recipe :) Glad you like it.