Salad Dressings Have Just Gotten Better and Healthier with Hellmann’s New Drop! 😋😋
.
Cooking from home doesn't have to feel like a chore, Hellmann’s is offering Malaysians a way to rediscover their joy of cooking with a healthy-made tasty alternative. 😍😍
.
With that, Hellmann’s is proud to introduce its new range of salad dressings that are made with real and trendy ingredients to upgrade your meals. Inspired by a combination of Asian flavours, the three new flavours put life into pleasure by featuring a bold and exquisite taste ranging from farm-fresh Blueberries & Lime, Triple Citrus and Miso Ponzu. 👍👍
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Read More 😀 https://bit.ly/HELLMANNNewDropSaladDressings
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Hellmann's
Hellmann's Malaysia
#FollowMeToEatLa
#HealthyMadeTasty #HellmannsRealTaste #HellmannsMY
同時也有69部Youtube影片,追蹤數超過236的網紅Jessica Chong-Jhingoree,也在其Youtube影片中提到,Hello! Thanks for stopping by. I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials...
「the joy of cooking」的推薦目錄:
- 關於the joy of cooking 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的精選貼文
- 關於the joy of cooking 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最佳貼文
- 關於the joy of cooking 在 Facebook 的最佳貼文
- 關於the joy of cooking 在 Jessica Chong-Jhingoree Youtube 的最讚貼文
- 關於the joy of cooking 在 Chef Chu's Kitchen Youtube 的最佳解答
- 關於the joy of cooking 在 The Meatmen Channel Youtube 的最讚貼文
the joy of cooking 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最佳貼文
Salad Dressings Have Just Gotten Better and Healthier with Hellmann’s New Drop! 😋😋
.
Cooking from home doesn't have to feel like a chore, Hellmann’s is offering Malaysians a way to rediscover their joy of cooking with a healthy-made tasty alternative. 😍😍
.
With that, Hellmann’s is proud to introduce its new range of salad dressings that are made with real and trendy ingredients to upgrade your meals. Inspired by a combination of Asian flavours, the three new flavours put life into pleasure by featuring a bold and exquisite taste ranging from farm-fresh Blueberries & Lime, Triple Citrus and Miso Ponzu. 👍👍
.
Read More 😀 https://bit.ly/HELLMANNNewDropSaladDressings
.
.
Hellmann's
Hellmann's Malaysia
#FollowMeToEatLa
#HealthyMadeTasty #HellmannsRealTaste #HellmannsMY
the joy of cooking 在 Facebook 的最佳貼文
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others. 👨🍳👌😍
The tedious, laborous process that used to take hours, if not days in the kitchen preparing large quantitiea of food is now being simplied by using technologically-advanced modern kitchen equipment such as #NabooBoosted #combioven from @lainox_ali & #RobotCoupe blitzer, exclusively distributed in Malaysia by @fnb_equipment.
the joy of cooking 在 Jessica Chong-Jhingoree Youtube 的最讚貼文
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
—————————————————————————————
#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
the joy of cooking 在 Chef Chu's Kitchen Youtube 的最佳解答
懷舊西餅之提子合桃蛋糕,識整一定自家製 ??How to make Walnut & Raisin Cake super easy recipe
?更多有關蛋糕的教學影片,一click即到!
【零失敗原味牛油蛋糕】https://youtu.be/X5GDpSG0SrI
【紐約芝士蛋糕】https://youtu.be/7mraX1RWx1o
【高成功率瑞士卷】https://youtu.be/kNygPR2Ih0o
?或者你會感興趣?
【新豬肉泰式肉碎生菜包】https://youtu.be/y0e4DjWcRog
【網紅奶棗】https://youtu.be/L35zGJvSDps
【提子丹麥條】https://youtu.be/Ft0Dps4Kwqg
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the joy of cooking 在 The Meatmen Channel Youtube 的最讚貼文
Pen Cai, also known as ‘poon choy or poon choi’ is a braised treasure pot of goodies with an unmatched flavor and fragrance! This dish is normally filled to the brim with layers and layers of premium seafood and meats for that intense umami flavour, so what’s not to like about this?
In Singapore, it is often eaten on the night of the reunion dinner where families indulge in this pot of 'treasure'. It is always an exciting experience as we uncover the different layers of delicacies in the pot.
So try this recipe and welcome richness, joy, and abundance together with your loved ones this coming chinese new year!
Recipe Link: http://themeatmen.sg/pen-cai-盆菜/
From The Meatmen, wishing everybody an Advanced HUAT HUAT Happy Chinese New Year! :)
Do hit the like button if you like this recipe and subscribe if you haven't already done so! We will be updating regularly so turn on your notification bell and look forward to our weekly updates! Also, if you cooked one of our recipes, do take a photo and tag us on our Instagram @themeatmensg
Until then, Happy cooking ~
#chinesenewyear #poonchoi #meatmensg #sgfoodies #seafood
#meat #shiok #pencai #poonchoy
00:00 - 00:15 B-Roll
00:16 - 01:50 Making the Soup Base
01:51 - 02:17 Blanch Lobsters & Prawns
02:18 - 03:10 Layer Ingredients in the Pot
03:11 Add Soup Base into Pencai, Gentle Boil Ready to Serve!