Monday, December 28, 2009

Cheese Wallet

Can you see the cheese in the wallet?





Can see the brown edges after 7 minute cooking.



Batter looks like a pillow in the pan.





I didn't manage to make any bread for today's breakfast. So this Cheese Wallet came to my mind. Something I know my son will definitely enjoy. Because it has CHEESE! I am please to know it's got no baking powder needed to make this yummy breakfast dish. It's fluffy inside and the brown skin that's so full of lightly burnt flavor. I wouldn't say it's very simple dish to prepare, but neither it's too much work to do. Many people would feel it's a heavy thing to do once they heard hand mixer is the main tool to make this dish.
I top some raspberries and cream to go with the Cheese Wallet. It's all up to us how we want it. Strawberry jam, maple syrup...
.
Ingredients:
Egg 1 Large
Sugar 30g
Plain Flour 10g
Cream Cheese wedges 2
.
Method:
1. Beat egg and sugar to reach Ribbon Stage. Sieve in plain flour and use a rubber spatula to fold in nicely.
2. Heat up a none stick pan and brush with butter. Pour the batter in from the centre and let the batter spread to a circle by itself. The batter suppose to stay thick and looks like a pillow.
3. Cover the pan and let the batter cook in low flame for 7 minutes. After the 7 minutes, add in cheese wedges and cover the lid again for 1 minutes.
4. Flip half of the cake to make a semi circle. And let it cook for 3 minutes. (without lid)
5. Bring the cake up, and serve it with jam and fruits.

Ribbon Stage

Ribbon stage.



Volume building up...

Many sponge cake need to have eggs and sugar whisk till Ribbon Stage, that is how we can get a light and fluffy sponge with that high volume of air bubbles. Many recipes taught to start off with eggs and sugar beat (by hand) over a pot of hot water to let the sugar melt as well as getting it warm that will help to build up air bubbles at the beginning stage of it. After the sugar is melted, then we can move away from the hot water and continue to whip up the volume. When you pull the egg batter up , and the drips are able to leave 'marks and shape' it means it has reach the ribbon stage. You may even write a letter on the batter!

Mix Fruits Pound Cake




I always find Mix Fruits Pound Cake has got a very Christmas feel. May be is the colour of the mix fruits?
Baked this fruit cake last night, nothing so special about it. It's just another pound cake with some mix dried fruits, that gives the colourful finishing, as well as the taste of rum make the difference. But I think this is one of the nicer ones I ever tasted. The sponge is light and not greasy. I reduced the dried fruits a little, as my hubby not very keen with dried fruits. I used self raising flour for this cake, cause I have ran out of plain flour. I find this cake very pretty though. :)
.

Ingredients:

Unsalted Butter 150g
Sugar 150g
Eggs 3
Flour 150g
Baking Powder 1tsp
Mix dried fruits (soaked in rum over night) 100g
Rum 1 tsp
.

Method:
1. Cream butter with hand mixer. Add in sugar and continue to beat till it's pale and fluffy. Add in one egg at a time, and make sure everything is well incorporated. To avoid egg and butter to curd, just pour in small bit of egg while mixing.
2. Fold in flour and baking powder. Use cutting method to mix in flour.
3. Coat the fruits with flour before adding in to the batter. Mix in fruits and pour the batter in to a lined 6 inch square tin. Bake the cake for pre heat oven for 45 minutes at 180'c.
4. Cool the cake without tin on wire rack. Brush rum on top of the cake while cooling on the rack.

Sunday, December 27, 2009

Decorated Hotel Bread and My Greatest Fans
















I have couple of little fans who enjoy my bread. They are sooo adorable and I really feel so great when seeing them enjoying the bread I made. Yesterday I made another Hotel Bread ( in a bowl shape)and decorated it with a ribbon to have that Christmas feel. Now got to think about what to make for the coming New Year!

Matcha Azuki Roll Cake

I still need to work on my rolling skill.





I invited some friends over for simple lunch, and a last minutes idea to make a Matcha Azuki Roll. Think I am too proud with new matcha powder I bought and can't wait to share with friends. I simply enjoy the green that it gives to the cake finishing...
This is a new recipe which I find it's the best so far for Matcha Roll Cake. There are plenty of roll cake recipes I am eager to try out. This recipe is simple and fast. Not to mention the result of the cake. Not the type of smooth roll cake it is, but the light texture and green tea taste is great, to go with cream and Azuki. Everyone enjoyed the cake and I am glad to share the recipe.
..
Ingredients:
Eggs 3
Yolk 1
Sugar 80g
Top Flour 75g
Matcha Powder 5g
Unsalted Butter 20g (melted)
Milk 30ml
.
Filling:
Whipping cream 150ml
Azuki (Boiled red bean) 30g (May add more if like)
.
Method:
1. Mix melted butter and milk in a bowl and set it aside. In mixing bowl, whisk eggs and yolk with sugar over a bowl of hot water, to dissolve the sugar.
2. Away from hot water, beat egg batter using hand mixer/ stand mixer with balloon whisk till ribbon stage.
3. Sieve in flour and green tea powder, gently fold in flour to the egg and bring out 1/4 portion of cake batter to mix with butter and milk. Pour the mixture back to the cake batter and fold everything well gently, without breaking too many air bubbles.
4. Our the cake batter into a lined Swiss roll tin 29 x 29cm bake in pre heat oven at 200'c for 12 minutes.
5. Bring the cake out from the tin once it's baked, and let it cool on wire rack.
6. Spread whipping cream and Azuki over the cake and roll up to make a roll cake. Keep in the fridge for 20 minutes before slicing and serve.

Dual Colored Sweet Potato Bread


Dual colour sweet potato loaves






Purple sweet potato bread.









Few days ago, I bought a purple sweet potato from supermarket, was thinking I may wanna make sweet potato chiffon. But ended up I made a sweet potato bread instead. I mixed both the yellow and purple ones to have some colour contrast. It always looks very sweet with these two colours together. This bread has one of the softest texture most people wanted. And with a light touch of Cinnamon, it brings out that sweet sweet smell, even before you taste it. But this bread may not stay soft for more than 2 days, like Hotel Bread and Sweet Bread.




I got this recipe through one of the food websites here. Thought it's a bread machine recipe, however I did it manually. I am happy with the result!

Wednesday, December 23, 2009

Pandan Chiffon




A not so green Pandan Chiffon, but it's full of flavor.


I always have problem removing the cake from the tin. Look at the holes!

One of the most popular chiffon cakes would be Pandan Chiffon. It is also my very first chiffon cake I learnt to make. I didn't have a proper recipe for it since my first time baking it. I just convert the Orange Chiffon recipe to make my own Pandan Chiffon. Well, it works!




For this particular chiffon cake, I referred to one of my chiffon recipe books and fix up my own concoction, as the Japanese they don't have Pandan Chiffon in their books. The best of all, I did not use any baking powder! Which most mommies would choose not to. The cake is very moist and soft, I can't see any different from those with baking powder. I also use pure Pandan juice and never use Pandan paste from the bottle.


**


Ingredients:
.
Yolk 3
Sugar 70g
Veg Oil 30g
Coconut Milk 30ml
Pandan juice 50ml
Top flour 80g
Egg white 4

.
Method:


1. Yolks and half of the sugar mix in a bowl, followed by oil , coconut milk and pandan juice. Make sure the sugar is melted and mix in the flour.



2. Beat egg whites with the remaining sugar and beat till stiff peak. Fold 1/3 of the white to yolk batter and fold in well, before adding the batter to the remaining white. Use folding technique to mix both batter till well blended. Be gentle during the folding, and not over mix.



3. Pour the batter to a 17cm chiffon tin, bake in pre heat oven at 180'c for 30 minutes. After the cake is baked, invert the cake tin and let the cake cool completely before getting the cake out of the mould.

Tuesday, December 22, 2009

Matcha Chiffon ( Disastrous Version)

The result of my Matcha Chiffon (without oil)


Few days ago, I bought a packet of Matcha powder from a baking shop at Seah street. Wondering would it give a good green to my cakes. And it did! But.....


My sister was keen to learn to bake Matcha chiffon, so we decided to make one. I used the new Matcha powder and during the mixing process, I could see that the Matcha green is going to be the green that I have been looking for. However, I made a mistake, I forgot about the salad oil!!! Anyhow, I still went ahead to bake the cake.
The texture of cause won't be as silky soft as the usual ones with oil added. But my mom still find it soft and she felt very healthy eating the cake. Ha ha... think my mom is being very kind to me AND my sister.
I will make another Matcha chiffon with oil. And shall post it soon. :)
**
Ingredients:
Egg yolk 3
Sugar 80g
Veg Oil 50g
Water 60g
Flour 80g
Matcha powder 10g
Egg White 4
.
Method:
1. Sieve both flour and matcha together twice. Leave them aside.
2. In a mixing bowl, in go yolks and sugar. Mix well and add in oil, give it a good mix, followed by water.
3. Add in sifted flours and stir well till they are very well mixed.
4. Beat egg whites till stiff and mix in 1/3 of white to green tea batter. After it's well blended, pour the batter to the remaining egg white and fold them with the biggest spatula you can find. Mix both batter till well mixed and pour into a 17cm chiffon cake tin. Give the tin a tap before going into the oven. Bake the cake in pre heat oven at 180 'c for 30 minutes.
5. After the cake is baked, invert the cake tin and let it cool completely before getting the cake out of the tin.

Sunday, December 20, 2009

Christmas Log Cake


I am suppose making a Christmas Log cake is all bakers would do during this holiday season. I have never made a Christmas log cake in my life. This is my first log cake, and would wish to make another one to try out different recipe and think of other way to decorate the cake.
This is not a good looking log cake I must say. The cream wasn't beat to the right consistency , though it gives a better body to ice the cake. I really miss the Japanese fresh dairy whipping cream that Meidi-ya used to sell. So far I have yet to find one that is close to that.
MERRY CHRISTMAS TO ALL !!

Thursday, December 17, 2009

Butter Loaf















An old fashion Butter Loaf that has the crusty top, soft and moist inside. One of the most straight forward, yet beautiful bread to enjoy with your favourite choice of good quality ham and a cup of coffee or tea.



The smell of the butter after the bread's baked really irresistible for a person who likes simple breakfast bread. My son saw the loaf brought out from the kitchen, he couldn't wait but keep asking me when can he slice the bread. Keep coming to the loaf and smell the crust and said '' mommy mommy, I want french toast. '' Wonder what makes him think of french toast, by smelling the loaf ?



The slit on top give that typical Butter Loaf look is enough to make me feel the warmth of it. I find that breads do give me that cosy and comforting feeling.



**





Ingredients:


Bread Flour 250g

Yeast 4g

Sugar 13g

Salt 4.5g

Warm Water 165g

Unsalted Butter 12.5g

Butter 5g (topping)

.



Method:


1. Dissolve sugar and salt with 1/3 of water in a bowl.


2. Add flour to the water mixture and have a rough mixing and add in the remaining water to get a dough, followed by the yeast. Give a good knead (can be done by machine) and add in butter, into 3 separations.


3. Bring the dough on to work top and continue to knead for another 15 minutes till you get a firm and smooth dough. Cover the dough and let it have the first rise till it's double the volume.


4. After the first rise, give the dough a few more gentle knead and shape it to a ball shape, and rest for 20 minutes.



5. Roll the dough flat and roll up like a Swiss roll and put it in a bread tin for the final proofing. After it reaches 2 times the volume, slit the top of the dough and fill the slit with 5g of butter. Bake the dough in pre heat oven at 180'c for 30 minutes. When it's done, cool bread on wire rack.
6. While the bread is stil hot,. brush on butter to have a glossy finishing.

Wednesday, December 16, 2009

Raisin Bread






Christmas is the time where we get many bread and biscuits or even scones that made with dried fruits and nuts. So I thought I wanna follow this festive season and make something with Christmas feel. My son likes raisin bread, but he is not keen to eat the RAISIN! How strange... I have never been a nutty person , so I won't bother to add nuts in my bread neither.


Thought I won't repeat the same recipe as I have used for the Mix Dried Fruits Bread, which it was suppose to be a Raisin Bread recipe. So I've picked another Raisin Bread recipe to share with everyone. I used black sugar to get that brown and sweet smelling result. This is not that kind of soft and light airy bread. Yet, you'll still get the smooth touching sponge. It's great if you let it have the last proofing in the fridge and bake it the next morning, after it's come to room temperature. I won't suggest this bread to keep for more than a day , if you expect the bread to stay as soft as the some day after baking. So enjoy it while it's fresh!


**



Ingredients,

Bread Flour 250g
Instant yeast 3g
Sugar 30g
Salt 5g
Skim milk 10g
Unsalted Butter 20g
Warm Water 170ml

.

Method:


1. Except butter and raisin, mix everything to a rough dough, before adding the butter to get the smooth and springy dough.

2. When the dough is smooth and springy, fold in raisin , work this on your work top.


3. When the raisin is all well wrapped, shape the dough into ball. Let it Rise in worm place for one hour.


4. Bring dough out on work top, give it a soft knead and shape it again to ball and have a rest for 15-20 minutes.


5. Roll the dough flat and get the length of the bread tin. Roll the dough up like a Swiss roll and put in the bread tin. Let it have the last proofing for another one hour or the dough reach double the size. Bake in a pre-heat oven at 200'c for 30 minutes.


6. After baking, remove bread from tin and cool it on wire rack. You may brush the loaf with melted butter.



Saturday, December 12, 2009

Sweet Bread

Not so promising bread dough before going in the oven.



Think my Pooh bear is over fed.


This is really a cotton touch.








The second rise in the tin with the smooth side down.




I will have to say this is the softest bread I ever made! It even out shine the Hokkaido Milk Loaf that's many home bakers' favourite. Easy to make and fantastic result. It's especially great for mother who wanna have fresh bread in the morning which the dough can be prepared a night before. According to the recipe this is a ' Cold Rising Dough' ,Suppose I can do it the usual way.



I prepared the dough at night, and let the dough rise in the fridge till the next morning. I was very anxious to know how's the dough would turn out to be. The result I would give - FIVE STARTS!


**


Recipe:


Bread Flour 200g
Cake Flour 50g
Salt 5g
Sugar 30g
Instant yeast 6g
Butter 15g
Fresh Milk 205ml

Method:
1. Melt sugar and salt together with egg. Bread flour and yeast in a mixing bowl.
2. Add egg mixture to flour and yeast, and start mixing a little bit, before adding the milk. After the milk is added and knead to get a sticky and rather runny dough.
3. Mix in the cake cake flour and continue to knead to get a firmer dough, then followed by butter. As the usual requirement, knead the dough till it's firm and smooth before the first rise.
4. Cover dough with cling film and put it in the fridge for over night rising. It will takes roughly 8-12 hours for the rise in fridge. (however, I let it rise longer than 12 hours).
5. The next morning, bring the dough out and give a gentle kneading on your work top. Portion the dough into 2 , and form it to 2 round balls for a 15 minutes rest time.
6. Roll the dough flat and use folding inwards methods to form a ball, and put the dough in the tin with the smooth side down. Do line the tin to prevent bread sticking to the tin after baking. The dough may not look good from the top. But it will give a natural finishing effect after it's baked. You may do it the smooth side up too.
7. After the second rise in the tin ( about one hour) ,bake dough in pre heat oven at 180'c for 25 minutes. Cool bread without tin on wire rack after baking.

Tuesday, December 8, 2009

Mix Dried Fruits Loaf







I wanted to bake a raisin bread last night. But realized that I only have mix dried fruits instead if raisin. So I replaced the raisins by using the mix fruits. I'm suppose it'd be nice if I throw in some nuts! Well, knowing my son and I are not quite a nutty person, so I dropped the idea.
Nothing too complicated compared to the rest of the bread I have made. A loaf that suits people who likes healthy dried fruits, this would be the bread to go for. In fact, we can add in anything we like!
**
Recipe:
Bread flour 250g
Yeast 5g
Sugar 20g
Salt 4.5g
Warm Water 165g
Unsalted butter 20g
mix fruits or raisins 75g
.
Method:
1. Put all dried ingredients in mixing bowl. Add in warm water and knead to get a rough dough. Knead in butter to get the smooth and springy dough.
2. Mix in dried fruits in 3 separations, using wrapping methods. Once all fruits are well mixed in, leave the dough in the bowl and cover to let it have the first rise. It'll takes about one hour to get to double the size.
3. Bring dough on to work top, and form into a big round ball shape, and cover with cloth to have a rest time of 25 minutes.
4. Roll the dough flat and into rectangular shape. Roll up from the edge to get a Swiss roll loaf. Put dough in bread tin to have the last rise. Rise till 2 times the size, bake loaf in pre heat oven at 200'c for 30 minutes.
5. While cool the bread on wire rack, brush on melted butter for the glossy look and buttery taste.

Everyday White Bread

Look at each slice of soft white bread...



My nice Pandan Kaya, spread on white bread.










Before I can make my own bread, I often get those commercial bread from the shelves. They are often dam and kind of rubbery. When you give it a squeeze, the bread become a dough again!
That's not the kind of bread I wanna let my family enjoy everyday.
This white bread is so smooth and soft, be it making an egg sandwich or just go with jam and butter. Best if you toast it and top with coconut jam! And don't forget a cup of coffee and soft boiled eggs. Yes, Kopitiam! Besides the white bread, I made my kaya (coconut jam) while the bread was baking in the oven. My son simply enjoy this perfect match this morning.
**
Recipe:
Bread flour 250g
yeast 3g
Salt 5g
Sugar 10g
Warm water 170g
Unsalted Butter 10g
.
Method:
1. Mix all dry ingredients in a mixing bowl. Pour in water and mix to form a dough. After couple minutes of mixing, add in butter and knead to get that smooth and springy dough.
2. Cover dough to let it rise till it's double in size.
3. Bring the dough out and cut it into 2 portions and form to ball shape. Give it a 15 minutes rest time. Cover dough with cloth during the 15 minutes rest.
4. Flatten the dough and roll out like the English Bread shaping methods.
5. Let dough rise in bread tin to double the size and bake it in pre heat oven at 200'c for 30 minutes.
6. Cool bread on wire rack.

Sunday, December 6, 2009

English Bread

Shaped dough in the bread tin.
Both dough will look like this.

Roll up like Swiss roll from the narrow edge .


Fold both long sides to the center.


Roll dough to rectangular shape .









The dough is fully rise up before going in the oven.


This is the everyday favourite for my family members. They like the soft and spongy texture and that nice wheat taste. Be it spread it with butter and jam or make it a sandwich. My son was impatiently waiting to cut the bread, after the bread was out from the oven. He'd walk round and round the table and keep asking when can he cut the bread! The brown top is his most love part of the bread.
However, we must Wait till the bread is cooled before we cut it. Otherwise you will get that uneven cutting pattern on each slice of the bread.
This is one of the well liked bread to bake for most bread makers. It's pretty easy and simple ingredients.
**
Recipe:

Bread flour 280g
sugar 14g

Salt 4.5g
Yeast 5.6g
Warm Water 182g

Unsalted butter 14g


Method:

1. Mix flour, sugar and salt in mixing bowl. Add in water and mix to form a rough dough. Cover the bowl and let it rest for 10 minutes.

2. Add in yeast and knead the dough to get the springy texture, followed by butter. Let machine do the kneading for good 6 minutes, and you will get a smooth and soft dough. cover the dough and let it have the first rise, for 60 minutes or dough rise to double the size.

3. After the first rise, divide dough into 2 equal portions, and form to ball shape to let it rest for 10 minutes. Please cover dough with cloth for every rising process.

4. Roll the dough flat like a round disc, and fold them to half to get a semi circle dough, and let it rest for another 10 minutes.

5. After both cycles, roll the dough out to get a rectangular shape, and fold in both the long sides to the middle, roll up the dough from the narrow edge like rolling up a Swiss roll. Put both dough into the bread tin, and let it have the last rise for 60 minutes or double the size.
6. Bake in pre heat oven at 160'c for first 10 minutes. Bring up to 190'c for 20 minutes, and lastly at 200'c for 5 minutes.
7. After ti's baked, bring the bread out from tin and cool it on wire rack.


# Never let the dough over rise , as it will turn 'smelly' and also it's not give you a soft and spongy bread. You may use the over rising dough to make pizza instead.

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