Thursday, May 5, 2016

Bake Along Final Post - Bundt cake

I think by now many of you already knew that Bake Along is coming to an end and this will be our final post for our 5 year event. This was not anticipated earlier as we have already lined up the baking theme for the next coming months but due to some unexpected circumstances, we decided to end it.

Well, it is not a sad thing after all i believe that we have spent 5 good years baking together with fellow bloggers throughout the event and i want to thank all of you who has been supporting the event and baking along with us in regardless just once, two times, three times or many many times. Thank you so much!!  ...and to my 2 cooperative baking buddies cum co hostess,  Joyce from Kitchen Flavours and Zoe of Bake for Happy Kids, thank you very much to both of you. It has been good and wonderful baking with both of you, trying out recipes and trying out something which i have never baked before . Cheers to Bake Along and Happy 5th Anniversary! We shall end this event with our final theme, Bundt Cakes, good bye bake along.

i have baked these same marble butter cakes in one of our previous theme, Marbled Butter Cakes, only in minis this time, You can view everyone's marbled butter cakes here on that theme. If you would like to participate in our final theme, bundt cakes, kindly post from today up till May14 and drop us a comment so we know. Happy Baking!

115gm salted butter, softened
1/3 cup sugar
156gm  all purpose flour
3/8tsp baking powder
2 large eggs
1/2 tsp vanilla extract
12 cup milk
2 oz semi sweet chocolate /bittersweet chocolate, coarsely chopped

1. Lightly grease and flour the mini bundt pan.In a heatproof bowl over simmering water, melt the chocolate.
2.Preheat oven to 175C . Sift together flour, baking powder and salt
3. Using electric mixer, beat butter and sugar till pale and fluffy. Add eggs one at a time, making sure each egg is properly mixed in before adding the next one. Add in vanilla.
4.Add in the flour and milk in alternate batches. Flour first and then milk and so on.
5. Pour half of the cake batter into the melted chocolate. Fold in gently till well mixed. Drop large spoonfuls of chocolate batter, then plain batter into the pan hole.
6. Bake for 30 mins .Remove from oven and let cool for about 30mins in the pan before removing.

Thursday, April 21, 2016

Chocolate Cranberry Muffins ( Williams Sonoma )

Want some stress free baking? Think muffins. They are probably one of the easiest thing to bake , we do not need to worry if we will get a nice flat top surface unlike cupcakes,no frosting required, some dont even require a hand mixer to make muffins and they are quickie bakes too...and here we have this chocolate muffins which the recipe was adapted from Williams Sonoma. There isnt much changes i made to the recipe itself except to replace the dried cherries with dried cranberries, used yogurt instead of buttermilk and omitted the nuts. Oh yes, and also the chocolate itself. I cant remember if i have come across unsweetened chocolate bar but i used what i have at home. The original recipe can be found here

At the same time, Bake Along would like to inform that due to some unforseen circumstances, we are unable to proceed with the linking tool . Those who have baked and wished to link with us can drop us a comment below or at Joyce or Zoe 's blog and provide a link back. Sorry for the inconvenience caused for the time being!

Recipe ( from the book Williams Sonoma Essentials of Baking )
makes 6 muffins, half the original recipe
30gms unsweetened chocolate , chopped ( i used 40gm 70% cocoa dark chocolate )
140gm cake flour/ all purpose flour
1/2 tsp baking soda
1/8 tsp salt
65gm butter, slightly softened
110gm golden brown sugar ( i used 80gm)
1/2 egg
1/2 tsp vanilla extract
1/2 cup buttermilk ( replaced with yogurt )
50gm dried cherries / cranberries
30gm toasted, skinned and chopped hazelnuts ( omitted and used a handful of choc chips to sprinkle on top of the muffins )

Position a rack in the middle of the oven and preheat to 190C. .Grease the muffin pan cups.

Place the chocolate in a small saucepan over another pot of simmering water. Heat and stir often until the chocolate melts. Set aside to cool slightly.

Stir together the flour, baking soda and salt in a bowl . In another large bowl, beat the butter on low speed until creamy. Gradually beat in the sugar till dissolved. Beat in the egg, vanilla and chocolate. Add the dry ingredients in 2 batches alternately with the buttermilk or yogurt and mix on low speed just until smooth.

Fold in the cherries and nuts. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full and bake for 20-25 mins or util when a cake tester inserted into the center of the uffin come out clean. Let cool in th epan on wire rack for 2 mins, then turn out onto the rack. Store in airtight container up to 2 days.

Tuesday, March 22, 2016

Herby Roast Crispy Chicken 香草脆皮燒雞

We are sharing roast chicken recipes this week at Bake Along. I was not well prepared for this post as i just came back from a trip days ago and all i wanted to make is a simple, with not much ingredients needed to make a roast chicken and i too do think sometimes with just some salt and pepper will also make a good roast chicken.

Anyway what i am sharing here today is a recipe from a video i have bookmarked quite sometime back. It is simple and what prompted me to try is the marination that i hv not tried before. It is a garlic mash or garlic paste mixed with some mixed herbs, salt and olive oil and leave them to marinate overnight. After that, just another step before baking, we pan fry the chicken to enable them to look more golden and also crispy, splash with some wine and roast them in the oven. You can watch the video if interested, it's in cantonese with english subtitles.

Recipe ( reference from here ) with estimated amount of ingredients
1 chicken, quartered
- mine is a small kampung chicken, after cutting is about 800gms

10 cloves garlic, minced finely
3 tbsps olive oil
1 tbsp of Italian Mixed herbs
1 tsp salt
some cut chilli ( optional )
dash of ground black pepper

1/3 cup of white wine

The video at the link actually blend the garlic with olive oil to make a garlic paste but because what i am using is a small quantity, i just minced the garlic very finely and uses the flat blade of the knife to press to make so called 'paste'. Otherwise just chop very finely which is just as fine.Then add in the olive oil, herbs and salt and mix them all together in a small bowl. This is how it looks like.

the marinate which consists of garlic, Italian mixed herbs , salt and olive oil

Make sure the cleaned chicken parts are pat dry before we put in the marinates. Then sprinkle with some black pepper over the chicken . Cover with plastic wrap and marinate it overnight in the fridge.

Next day, take it out from the fridge. Heat up some oil in a frying pan and pan fry the chicken till golden brown on both sides. When they have turned golden brown, pour in 1/3 cup of white wine, put on high heat and let it simmer for about half a minute. Remove from heat

Pan fry the chicken on both sides till golden brown . Not only they give a nice colour after roasting, it also helps to make the skin crispier. 

Put the chicken parts as well as the gracy or juices from the pan and bake them in a preheated oven at 200C or 180C with fan turned on for 25-30 minutes.

Cant help to post this..LOL! Delicious!
If you would like to join JoyceZoe and myself for this roast chicken theme ( can be parts or whole ), post it up on your blog by March 31, 2016. Thanks!

Thursday, February 25, 2016

Chocolate Chip Cookies ( Back in the Day Bakery )

This chocolate cookie recipe is taken from the Back in the Day Bakery Cookbook and for our information, Back In the Day is actually an existing bakery located in Savannah, USA. I guess many of us staying here may not know cos it is located at the other side of the globe but those around the neighbourhood and have travelled to this town i bet surely know of this famous bakery.  I read there are quite many good  reviews on this bakery for those who have been there and i believe that those regular customers of this bakery were more excited when the owners shared some of the favourite recipes from the bakery in this book!   This is what the owner said in the book introduction, " with this cookbook, we are inviting those who cant make it to our bakery to slow down and taste the sweet life in their own kitchens" How generous and sweet of that!

these appear flatter and larger compared to the ones which chilled before baking

Their chocolate chip cookies recipe is not anything extraordinary but comes with some sprinkling of some fleur de sel before baking. Please note that that these cookies really spread a lot so leave about 2 inches apart between these cookies for baking. I made them in 2 pans and i refrigerated the first pan while i was shaping the 2nd batch of cookies and the non refrigerated ones came out flatter but both textures were the same, They were soft crispy and tender but i failed to get the chewiness in the center which is the way it supposed to be. I guess i would have to adjust the time and perhaps up the temperature a bit the next time. I would suggest chill the cookies before baking if you do not want them to spread so much.

these cookies dough were chilled before baking, appeared thicker. 

Glad to be baking these chocolate cookies for our bake along with Joyce and Zoe, If you like to bake and link with us, get hold of your favourite or trusted chocolate, start baking and  post it up by March05, 2016. Thanks!

Recipe ( from Back in the Day Bakery Cookbook )
this half the recipe, makes around 20 plus large cookies
156gm all purpose flour
1/2+1/8 tsp baking soda
1/2+1/8tsp fine sea salt
113gm unsalted butter, softened
1/2 tsp vanilla extract
100gm granulated sugar
100gm  brown sugar
1 large egg, room temperature
1 cup semisweet choc chunks( i used roughly 11/4 cup NESTLE®  TOLL HOUSE  semisweet choc morsels )
Fleur de sel for sprinkling

Position a rack in the lower third of oven and preheat to 177C. Line 2 cookie sheets with parchment.

Sift together flour, baking soda and sea salt. Set aside.

Using electric mixer or handheld mixer, cream together butter, both sugars and vanilla on medium speed until light and fluffy, 3 to5 minutes. Add egg and mix no more than 1 min, the egg will not be fully incorporated, turn the speed down to low and add dry ingredients, in 2 batches, beating just till combined. With the mixer running, sprinkle the choc morsels or chocolate chunks, beating until just combined.

Use a large ice cream scoop or 1/4-cup measuring cup ( i used 1/8cup ) to form the cookies and place on the prepared cookies sheets, leaving 2 inches apart between the cookies to allow for spreading. Sprinkle the cookies with fleur de sel. Bake the cookies , one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers, ( I baked 2 trays at a time, 18mins ) Let cookies cool on a wire rack.

Thursday, January 21, 2016

Strawberry Shortcake

When i googled strawberry shortcake, i can see that there are 2 types of strawberry shortcake. One is in a biscuit form ( looks like a scone) which is filled with cream and strawberries and the other type is in a cake form. All along, i only know the cake type of strawberry shortcake until   when Zoe suggested this theme and mentioned it's cookie like or biscuits. Anyway what i have chosen to make is the cake type of strawberry shortcake. It is a 2 layered sponge cake that is filled with cream and strawberries. Just that and from what i just read from Nami's  blog, strawberry shortcake is probably one of the most popular and classic cake in Japan and no wonder some called it as Japanese Strawberry Shortcake, the type that its sponge is soft and fluffy

If you have a favourite sponge cake recipe, you can use it and here i'm just trying out this sponge recipe and isnt disappointing, the fact that i like is there is no egg separation. Well, with 2 eggs recipe, it came out rather a short cake with a 7 inch pan but after filling it with cream and strawberries, it looks just right. If you want a taller and bigger cake, you can double the sponge recipe and use a 8 inch pan as what Nami did.

So this is my strawberry shortcake cake and baking along with Joyce and Zoe. You can choose to make the cake or biscuits version, the link will be up till Jan30, 2016. Cheers!

Recipe ( from Ochikeron and with reference from Just One Cookbook )
makes one 7 inch cake

Ingredients for sponge
2 eggs
60gm caster sugar
60gm cake flour, sifted
20gm melted butter
1 tbsp milk

Syrup for brushing the sponge
Add 1/2 tbsp sugar into 20ml hot water and stir. Add 1tsp liquor of your choice ( i used rum)

1 cup of whipping cream plus 2tbsp of sugar and whip till soft firm peaks or spreadable consistency
( i have used non diary whipping cream)
Strawberries, cut into half or sliced

More whipping cream for decorate the cake

Method for sponge
Preheat oven to 170C. Line the base of the baking tin. Prepare a basin of hot water, not  boiling..Lightly whisk the eggs in a bowl. Add in the sugar and put the bowl over the basin of hot water and using hand whisk, whisk till sugar melts and mixture is warm to touch. Remove the bowl and using electric whisk, whisk on high speed till the mixture is pale and thick and glossy. This will take several minutes. Reduce the speed to lowest and beat for another minutes to set the texture.

Gradually add in the flour in 2 batches. Using a hand whisk, gently fold in the flour ( you can watch the video here how to fold in the flour by pointing the whisk downwards and fold in ). Then sprinkle in the melted butter and milk using a spatula and carefully mix it in as not to deflate the batter,
Pour the batter into the prepared pan. Drop the pan onto the counter to release air bubbles and bake for 25 mins.

When sponge is ready, remove from oven. Drop the pan onto the counter one more time . and turn the pan upside down onto the wire rack and let it cool. When it has cooed down, wrap the cake in plastic and keep in the fridge for few hours or up to 2 days

Assemble the cake
Slice the cake horizontally into 2 layers. Brush one layer with syrup and apply a layer of cream all over the base layer. arrange the cut or sliced strawberries onto the cream and apply another layer of cream on top of the strawberries. Cover with the remaining sponge layer that is also brushed with syrup. Frost the entire cake with cream if desired.


Thursday, January 7, 2016

Ruby Jewel Cookies

Happy New Year everyone! Soon, another few more weeks a lot of us here will be celebrating Chinese New Year, i am already hearing some restaurants playing chinese new year songs..i think those guys already in the mood..:) i believe that many of my blogging friends are going to start baking chinese new year cookies soon too. Well, these ruby jewel cookies i tend to believe that they are almost similar to thumbprint cookies which its name are more common being used and although these cookies are quite popular for christmas baking, i think they are just as good for chinese new year baking. We can use kumquat jam , add a little orange zest to the dough as another variation of this for chinese new year.

These cookies are buttery and a little tender and if you like something buttery for cookies apart from our favourite traditional chinese new year cookies, you can try this.

Recipe ( from Williams-Sonoma Baking Book )
makes about 20+ cookies in a miniature muffin pan/ baking pan
1 large egg yolk
1/2 tsp vanilla extract
180gm all purpose flour
70gm granulated sugar
125gm cold unsalted butter, cut into small piece
about 50gm raspberry jam or other thick jam ( using strawberry jam here )
Icing sugar for dusting( optional)

Preheat oven to 180C and get ready the miniature paper muffin liners. In a small bowl, whisk the egg yolk and vanilla , set aside.

In a food processor, combine the flour and sugar and process briefly to blend. With the machine running, add the butter 2 or 3 pieces at a time and process until mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of  the bowl.

Turn the dough onto a sheet of plastic wrap and shape into flat disk, wrap and refrigerate until chilled, about 1 hour. ( i did not chill as the dough is quite firm, i shaped right away )

with lightly floured hands, shape the dough into 2 cm balls and place each ball into the liner, if using.
Place the cookies 1 inch apart if on the baling sheet . Using the end of the wooden spoon handle dipped in flour to prevent sticking, make an indentation in the center of each cookie but do not press all the way through the dough. Using a spoon or a pastry bag with plain tip, fill each indentation with about 1/4 tsp jam. If your jam is not seedless, then use spoon.

Bake for about 20 minutes until the edges of the cookies are golden, let the cookies cool on the pans on the wire rack. If baking on pan without paper liners, use a thin spatula to loosed the cookies carefully while they are still warm. Transfer the cooled cookies and dust with icing sugar if desired.

Our next bake along will be 2 weeks from now, on jan21st and strawberry shortcake is the theme. Feel free to join me, Joyce and Zoe for our bake along together!

Thursday, December 3, 2015

Christmas Stollen

Our theme for bake along  which i am baking with Joyce and Zoe is Christmas yeasted bread, breads that are usually eaten during christmas season or any yeasted breads that you think it's appropriate or nice to serve during this festive season. I have picked to make a Stollen. It is a traditional German fruit bread which contains dried fruits , nuts and covered with icing sugar. I have never eaten a stollen before and most of the recipes i see comes with a marzipan filling but i am happy to try making one without marzipan.

Some say that it's never a christmas without stollen...i guess it's like me saying it's not Chinese New Year without Nin Gao and mandarin oranges..hehe. I have started by soaking the dried fruits in rum ( or any liquer of your choice ) along with some spices and start preparing the starter dough which needs to proof for about 1.5 hour. After the rise, the dried fruits are added in . It is not a bad idea here to only add in the fruits later as there are lots here and it may affect the rising of the dough if added in  at the initial rise..hmm..i think. Stollens are usually heavily covered with icing sugar to keep well but i just sprinkled mine lightly..i know these wont keep long in the house :)

Recipe ( from World of Bread by Alex Goh) with some changes
Starter Dough
2.5tsp instant yeast
20ml water
160gm bread flour
1 tbsp milk powder
90ml-100ml cold water

Mix yeast and water and let it stand for 5 mins . Add into  the bread flour, milk powder and slowly add in the cold water to form a dough . This starter dough is quite wet. Leave aside for 1-1.5 hour. Meanwhile prepare the following fillings

120gm raisins
50gm orange peel
1/4 cinnamon powder
pinch of nutmeg
4 tbsp rum

I have used a mixture of dried cranberries, golden raisins, black currants, glazed cherries and mixed peel for the above. Mix all of the above to soak in rum for at least an hour.

Main dough
1/2 tsp salt
40gm sugar
1/2 egg
90gm bread flour
80gm butter ( i used 40gm as the dough is quite wet )

when the started dough is ready, in a electric mixing bowl, add salt, sugar and the egg into it and beat till well mixed. Put in the bread four and continue beating to form a dough. The dough will be quite wet . Add in butter and continue to knead for about 10 mins for a smoother dough. Add in more bread flour if necessary as the dough is quite sticky at this point. I added about 1/8 cup of flour. Lastly add in the soaked dried fruits I threw in the rum as well! you can opt not to if you find that the dough is already very sticky. . Mix till well blended.

Remove the dough to a floured surface and mould into a ball. Cover with cloth and let it rest for 10-15mins. Roll the dough into oval shape. Fold the bottom third up and the top third down, making sure the top does not extend over the base. Flour your hands and transfer to the prepared baking pan. Let it proof for about 40 mins in a warm place.

Bake in a preheted oven at 170C for 30 mins. Brush with melted butter when out from oven and leave to cool on a wire rack, Dust with some icing sugar when ready to serve.

Also linking this to Cook and Celebrate Christmas 2015 organised by Yen of Goody FoodiesDiana of Domestic Goddess Wannabe and Zoe of Bake for Happy Kids

Tuesday, November 17, 2015

Tomato and Olives Galette

Bake Along is back, so am I! It has been almost 2 months since my last didnt even thought that i would be taking such a long break....During this period, apart from going for a short weekend holiday, i dont know what else i was doing. Cooking i did, baking a little, my baking ingredients are getting lesser and lesser cos i didnt stock up for quite some time. Making this galette was also just 2 days ago and therefore I was trying to make something with just whatever i have at home

I have several tomatoes at home so i thought i can just used up a bit. The rest of the ingredients are already there but I did went out and get some thyme leaves for this. As for the base of the galette, i hv mixed a little wholegrain mustard with some kewpie roastsed sesame dressing, perhaps sound a little weird but it was okay. You can choose cheese or pesto as alternative as i see some did it with those but i have neither both..or marinara sauce too. Infact i find that this tomato galette do have some similar taste like a tomato pizza! Wondering now what galettes are Joyce and Zoe making, havent been talking to them for quite a while! Anyone wishing to join us for our galettes theme are free to link with us from today up till Nov29, 2015. Till then, bye!

Galette dough recipe ( adapted from here )
makes two 5 inch sized galette
125gm plain flour
56gm butter , cut into 1/2 inch cube
1/2 tsp salt
1/2 egg ( the remaining 1/2 egg can be used for brushing the crust )
30ml cold water

Combine the egg and cold water in a small bowl. Put the plain flour and salt in the bowl of the food processor and pulse to combine. Add in the butter cubes and pulse a few times till the mixture resembles coarse meal. Pour in the egg water mixture slowly and pulse a few times till the dough comes together. Divide the dough into 2 pieces ( or whole as you wish ) . Flatten and roll each dough into circle . Then wrap each dough with clingwrap and let it chill in the fridge for 30 mins or up to 2 days.

2 medium size tomatoes, sliced thin
1/2 medium sized red onion , sliced
1 tbsp olive oil
3/4 tbsp wholegrain mustard
3/4 tbsp kewpie roasted sesame dressing
2 black olives, sliced
some thyme leaves
salt and pepper
balsamic vinegar for drizzling

Lay the sliced tomatoes on a clean kitchen towel or cloth and pat them dry. Combine the sliced onion with the olive oil and some thyme leaves. Leave aside. In another bowl, mix the wholegrain mustard with the roasted sesame dressing. Preheat oven to 190C

Bring the chill dough out from fridge and transfer it to a baking pan.  Let it sit for several minutes till the dough just turns soft to enable the edges to fold . Spread some mustard sesame dressing on the base of the dough.Put in some onions, followed by the sliced tomatoes. Sprinkle some salt and pepper over. Then fold over the edge of the dough over the filling and brush the crust with the remaining 1/2 egg. Baked in the preheated oven at 190C for 35minutes till the crust turns golden brown. Remove from oven , sprinkle with some olives and drizzle with some balsamic vinegar over the filling.

Thursday, September 17, 2015

Chocolate Pots de Creme ( William Sonoma )

If you are looking for some easy make ahead desserts, you can try making some pots de creme, just like this one here. Easy here means simple, no mixer required, no complicating or confusing steps, no beating of egg whites ..etc. We just need to melt some chocolate together with some cream and milk and then blend them into the egg mixture... that's probably all...goes into  the oven.

This is a custard type of dessert, it is cooked by using the water bath method  Making pots de creme reminds me of making creme brulee in one of our bake along session long time ago. I remember when i did my first creme brulee, i had some calculations made worrying that my custard wont set properly but here i didnt bother, it sets beautifully. The texture is neither too solid or runny, i'm just very pleased with the outcome. I must confess though half way thru the baking, i was on the phone and totally forgotten about the custard in the oven after that. So my pots de creme actually sat in the oven 30 mins more after the heat went off! It didnt do any harm to the pots de creme luckily, the custard is very smooth and the surface didnt get rough...could be also due to the pan has been covered with some foil paper, phew!

can be kept for several days before serving. Serve chilled!

So if you are keen on some make ahead chocolate desserts, do consider trying out this and get some good quality chocolate or make some this weekend and join JoyceZoe and myself in this bake along.

Recipe ( from Williams Sonoma Baking Book )
this is half of the original recipe
170ml heavy cream
170ml milk
3oz bittersweet chocolate ( i used dark choc with 50% cocoa) finely chopped
1/2 tbsp expresso powder/instant coffee powder
3 large eggs yolks
25gm sugar

Get ready 3 180ml ramekins and a shallow roasting pan. Preheat oven to 150C

In a small saucepan over medium heat, combine the cream, milk, chopped chocolate, coffee powder and cook, whisking frequently until the chocolate has melted and the liquid is hot. Do not let boil. Remove from heat.

In a bow, whisk the egg yolks and sugar together using a hand whisk until well blended. While whisking constantly, gradually pour in the hot chocolate mixture into the egg yolk mixture. The pour the custard over the sieve into a glass measuring jug. Skim off any foam and bubbles from the top.
Divide the custard evenly among the ramekins. Place them in a shallow roasting pan and pour hot water to come halfway up the sides of the ramekins. Cover the pan with aluminium foil.

Bake the custards until they are set but centers still jiggle slightly when  the ramekin is slightly shaken, about 55-60 minutes. ( after 55 minutes, i left the custards in the oven for another 30 mins with power off ) . Remove the pan from the oven, cover the ramekins and refrigerate until well chilled. at least 2 hours or overnight.

Thursday, September 3, 2015

Salted Pretzels - Auntie Anne's Pretzel's Copycat Recipe

With this copycat recipe, we can now make these very similar auntie anne's pretzels at home! Pretzels can be very addicting. Flavours aside, the soft , the fluffiness and the chewiness of the pretzels are loved by many. I have tried pretzels from another chain outlet but i personally like Auntie Anne's more...

..and so to bake this, i began searching for a recipe. Wow,  there are actually Auntie Anne's copycat version of pretzels in the internet, quite a number of them, each with almost similar recipes. So i settled for this recipe here for my bake along with Joyce and Zoe. The dough was easy to form and handle though i read from the reviews that the dough is a bit sticky but mine was alright . No additional flour was needed..everything works well. The harder part was forming a balanced long rope at both ends before shaping them. Noticed how long it takes for the workers at the mall to shape pretzels? Probably just 2 seconds for each pretzels.....genius!

This recipe makes 6 regular size pretzels. It comes with a sauce, i didnt make the sauce. I just made some simple salted plain ones. If we do not want to shape them like pretzels, we can turn them into nuggets.  Yes, these pretzels are comparable to Auntie Anne's :D

Recipe ( from cooking classy, )
1 cup milk
2 tsp / 6gm instant yeast
3 tbsp brown sugar
280gm bread flour
2 tbsp melted butter
1tsp fine salt
1/3 cup baking soda
kosher salt/coarse salt for sprinkling

8 tablespoons of melted butter ( for dipping the warm pretzels ) - i didnt do this. I brushed the pretzels with some egg wash and sprinkled some kosher salt just before baking.

Combine milk, instant yeast and sugar in the mixing bowl and using a dough hook, whisk till well mixed. Stir in the 2 tbsp of melted butter. Using low speed, gradually mix in the four and salt . Increase the speed and let it knead till the dough is smooth. Shape into a ball and transfer the dough into a lightly greased bowl, cover with plastic and let it proof till almost double its size.

Deflate the dough and divide into 6 pieces. Roll and stretch each piece of dough into a long rope, about 25-30 inch , holding the ends and slapping the dough as you stretch. Shape each dough into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzelin the soda solution and arranged on a baking sheet, sprinkle with salt and bake for 10-12 mins.After baking, dip the warm pretzels into the 8 tbps of melted butter, turning to coat. Let excess butter drip off.  ( i changed the method here : Prepare a pot of boiling water ( 8 cups of water ) and let it simmer . Dissolve the baking soda and it gently transfer the pretzels into the pot ( i do 2 at a time ) and let it boil in the soda water mixture for 30 seconds. You can use a slotted spoon to gently press the pretzels down as it is boiling ( cos i did not flip over the pretzels ) . Drain and place the pretzels onto a prepared baking sheet. Brush with egg wash, spinkle a generous amount of kosher salt onto each pretzels and bake in a preheated oven at 230C for 10-12 mins or till golden brown.