Ingredients

• 6 Cups Bread Flour
• 4 Teaspoons Baking Powder
• 3 Teaspoons Salt
• ⅔ Cup Oil, plus 2 tablespoons
• 2¼ Cups Boiling Water

Instructions

1. In a mixing bowl of a standing mixer, add the flour, salt, baking powder and oil.
2. Using a dough hook, turn the mixer onto low speed, never high and mix until the mixture comes together and looks like moon sand or barely wet sand. You can squeeze it in your hand and it holds together.
3. Add the boiling water, about 1/2 cup at a time with the mixer on low speed. Run, adding water as you go until the dough comes together. Allow the mixer to run for another 2-4 minutes until the dough is satiny.
4. Very lightly flour the work surface and pinch off balls of dough smaller than the palm of your hand.
5. Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
6. Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes.
7. Heat a griddle to medium heat.
8. Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.
9. Cook the tortilla on the hot pan until bubbles grow large, flip over and cook again until light browning shows.
10. Remove from heat and serve

Remove the screen from the Window Frame.

• Lie the Window Screen flat on a table or another hard surface
• Use a pick (or another small pointy object) to pull the Spline cord out of the frame
• Slowly and carefully pull the Screen mesh away from the Frame
• Take new Screen Tab and clip it into the existing Frame
• Gently push the Screen & Spline back into place in the Frame of the Window Screen
• Use a roller to tuck everything tightly back into the Frame
• Make sure you get the Screen Mesh in tight around the new Screen Tab, so that you don't pull it out when you reinstall the Screen into the Window Frame

Notes

1. j'ai utilisé un pic à bigorneaux pour soulever la corde de maintien.
2. j'ai utilisé le côté arrondi d'un pic à brochette pour remettre la corde de maintien.
3. sur mes moustiquaires, je n'ai pas besoin de soulever le tissu de la moustiquaire.

Ingredients

Tangzhong

• 50gm （1/3 cup) bread flour
• 250ml （1cup water, could be replaced by milk, or 50/50 water and milk)

Bread

• 350gm (2½ cups) bread flour
• 55gm (3 Tbsp+2 tsp) caster sugar
• 5gm (1 tsp) salt
• 56gm egg (equals to 1 large egg)
• 7gm (1Tbsp +1 tsp) milk powder (to increase fragrance, optional)
• 125ml (½ cup) milk
• 120gm tangzhong (use half of the tangzhong you make from above)
• 5 to 6gm (2 tsp) instant yeast
• 30gm (3 Tbsp) butter (cut into small pieces, softened at room temperature)

Fillings

• bacon, to taste
• cheese, to taste

Instructions

Tangzhong

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Ingredients

• ¾ cup raisins, tossed in 1 Tbsp. flour
• 3 cups unbleached flour
• 1 cup brewed coffee, warm (not hot)
• 1 Tbsp./Packet Red Star Platinum yeast (7g)
• 3 Tbsp. canola oil
• 1 egg, lightly beaten
• 1-½ tsp. salt
• 3 Tbsp. sugar
• 1 tsp. cinnamon
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves

Instructions

1. Toss raisins with 1 tablespoon flour; set aside.
2. Combine coffee and yeast in EZ DOH bucket and stir.
3. Rest for 1-2 minutes.
4. Add 1 cup of flour, then remaining ingredients.
5. EZ DOH-it for 2-3 minutes, until dough is smooth.
6. Remove dough from bucket, spray bucket with cooking spray and return dough to bucket.
7. Cover and let rise until doubled.
8. Preheat oven to 375.
9. Roll dough out into rectangle, then roll up and tuck in ends.
10. Place in 8 ½ x 4” loaf pan.
11. Cover and let rise until doubled.
12. Bake 30-35 minutes, until golden on top and loaf sounds hollow when tapped.
13. Remove from pan and let cool on rack.
14. Drizzle with confectioners icing, if desired.

C'est bon mais ce n'est pas mon préféré. Par contre, ça a fait fureur à la maison. Je sens que je vais devoir en refaire :).

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