Today our baking queen baked her very first loaf of hand-kneaded bread, which is Brioche loaf bread and Brioche buns! According to her, the bread is not 100% perfect as the texture is not super fluffy and pillowy but her sisters and I think that it’s pretty good — super soft, buttery and rich (she used 6 eggs and an entire block of butter for all these). In fact she even marked her Brioche as ‘FAILED’! That’s how much a perfectionist and critical she is, just like her dad.
Brioche burger buns… but we think they look like ‘Heong Peang’ 😆 Nonetheless. taste and texture are commendable.
Lunch today is Sundubu jigae (Korean Spicy Soft Tofu Stew) again as there’s still one last portion of homemade Gochujang in the fridge which Sherilyn made some two weeks ago. She also made a side of Oi Muchim (spicy Korean marinated cucumber). Everyone thoroughly enjoyed the Sundubu jigae which tastes so much better than the ones at Korean restaurants as ours is less salty (and doesn’t give me a bad aftermath of unquenchable thirst) and most of the ingredients are organic.
Dinner tonight is Nasi Hujan Panas from hubby’s kitchen.
Today marks the last day of the Movement Control Order (MCO) and tomorrow begins the next phase ~ Recovery Movement Control Order (RMCO). Our country is slowly but surely on the way to recovery! 🙏
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