A thai high tea - Hibiscus biscotti, Sang Kaya Fuk Thong (Pumpkin Coconut custard)
My PhD research, my cooking all seem to follow a similar pattern these days; I read something or come up with a solution for 1 problem then I realise this must be tried in another, existing problem and it would fix it beautifully. I spend hours trying to adapt the new idea or technique to the pre-existing problem and sometimes miss the obvious reasons why the solution was never tried in the first place; But, I always learn something new in the process, whether it is in research or it is in cooking. I have fallen in love with the artisan bread in 5 minutes a day idea of late, baking breads everyday for the past week. This monday when I went over the generally cracked results of the eggless biscotti baking roundup, I realised I had never thought of making a yeasted version of biscotti. All I had to do is make it thinner and bake it longer. except. Letting the sponge/yeast develop overnight would develop the gluten to an extent where it would be impossible to have a hard ...