❤️ Welcome to WR family cooking and life. It is our new channel. My name is Robert and my wife Weiwei. on the channel we will be making our favorite recipes. These may include American classics, Tex-Mex and even some Chinese recipes! We are so excited to show you a glimpse into our kitchen, and maybe even inspire you to cook something of your own! If this interestes you at all. ❤️please subscribe with the notification bell on so you never miss a video.
@@Ritanarecipes you can store in a ziplock bag for 3 days then refrigerate up to 10 days. The outside cake will dry out and start cracking. Anything after 10 days needs to be vacuum sealed and frozen. They are better fresher.
Hello, wonderful dish, it’s simple, fast and tasty, thanks for sharing your great recipe, friendly like, good luck and all the best, have a nice day🥰🥰😍😍🤗🤗
This is a terrific video, thanks for making it! The interaction between you two is so sweet and loving, thanks for showing it. It really adds to the cooking demonstration. 🙂 I read the description of the poolish. Is it somewhat like a sourdough starter, but made each time (not allowed to go sour)?
Thank you for your comments! We really like cooking together each and every time. We hope that this continues to show in our videos. You are correct. The poolish is like a sourdough, but it is not allowed to sour. Made fresh for each recipe.
Great coconut bread!! I used Poolish when baking my rolls or any bread. Have you heard of using Tanzhong or Yudane bread making? Try watching Novita Listyani. She will talk about how Poolish will help your bread last longer and taste better. Also, I used the Yudane Japanese style making bread too. I love watching bread making. Now, I am into learning how to make the best Croissant. Also, I seen people bake Flan. It's funny how everyone have their own style. In the Filipino culture, Flan is a favorite dessert serve during special occassion. It was introduce to our country by Spain during colonization. Anyway, thank you for sharing your coconut bread.
I use 150 grams of bread flour, 150 grams of water. The water temperature should not exceed 35 C degrees and 1 grams of yeast. Add the yeast to the water and mix well, then add the flour. Set aside, let it rise until it doubles is size. Then refrigerate for use the next day over night.
