It has been quite the stressful few weeks. Mostly because of the changes in my work environment. When I get really stressed I get really homesick. And when I get really homesick I bake something that I can eat from home.
I’m really grateful my sister has bought the Goldilocks Bakebook for me. I have had feedback from friends that the book has been discontinued due to the errors and omissions in the book. I must agree that the book could do with a few editorial tweaks so that it will read smoother. The recipes and baking instructions need a little reworking so that the procedures are clear, so that the users and bakers know exactly what to expect from the recipes and the steps. But I am still thankful for the book. It has allowed me to bake things that are familiar, things I grew up eating. It has helped me with the homesickness, because even the act of simply reading the book makes home a little closer.
This weekend wasn’t any different. I’ve been planning the baking of mung bean bread for a while. Mung bean is mongo in Filipino (pronounced mong-goh). Mongo bread is a bakery staple and most local bakeries in the Philippines have a version of this bread. The Goldilocks Bakebook recipe called for red mung bean and red mung bean isn’t exactly something you can pluck from the shelves of the local supermarket. I had to go to a supermarket in Chinatown in London to find red mung beans (and even now, I’m not quite certain what I picked off the shelves were actually red mung bean, but hey, they worked!). So after having purloined the main ingredient, I studied the recipe and made certain tweaks. After following most of the directions, I have made notes and am ready to try the recipe again with my additional tweaks. But the first attempt has produced quite a pretty loaf! Hopefully, when I attempt the recipe again (and post it on the blog!), it will still turn out like the first loaf. Fingers crossed!
Presenting, my mongo bread —