The Long Table Cookbook
Menus for sharing, with the shopping lists, timings and the order to cook things in.
Weeknight Rice and Noodles
Fast, generous dinners built around a pot of rice or a packet of noodles.
Pickles, Ferments and Sauces
The jars and bottles that make plain food taste like yours.
The Whole Kitchen
All three books together, for the cook who wants the whole shelf.
Making Chickwizz from scratch
Watch me and @virtuousi made Chickwizz from scratch
Bread ingredients for this recipe:
Tangzhong (Starter Paste)
AP Flour: 20g
Water: 100g
Main Dough Ingredients
Remaining AP Flour: 230g
Powdered Milk: 17g
Sugar: 55g
Instant Yeast: 5g (approx. 1½ tsp)
Salt: 4g (approx. ¾ tsp)
Large Egg: 35g (lightly beat 1 egg, measure 35g for the dough, save the rest for egg wash)
Remaining Water: 35g
Softened Butter: 32g
Tangzhong: All of the 20g/100g tangzhong paste
Mix and knead for 20 minutes until windowpane is achieved then bake at 350g for 35 minutes.