Tuesday, May 25, 2010

Chocolate Swirl Loaf







A loaf I made after a daunting week..... Things are over, and I'm feeling all good now!! My baking fairies are back and here I made this chocolate swirl bread, shall share with everyone.
I recently realised this particular book has got very good and soft bread recipes since the water roux method I tried couple of weeks ago. Though the steps are more than the usual ones. But I think it's worth the effort for a soft and fine texture loaf.
I used nutella instead of cocoa paste. No special reason, just simply too lazy to mix the cocoa paste called in the recipe. Something about this loaf, it has a very tasty crust compared to other usual bread loaf. I specially liked it with fermented butter or salted butter. You get that crispy and tasty crust, at the same time the soft and fine sponge inside. I am sure it can be made a very soft and tasty plain loaf without the chocolate swirl.
.
Ingredients:
Bread Flour 250g
Sugar 25g
salt 5g
Milk Powder 5g
Unsalted Butter 8g
Shortening 13g
Yeast 3g
Water 150ml
Cocoa Powder 10g + Water 25ml = Mix to form cocoa paste
.
Method:
1.Except butter and cocoa paste, mix all ingredients to form a rough dough.
2. Add butter to dough and knead till you get a soft and smooth dough.
3. Portion 1/3 of the dough to mix with cocoa paste to get a cocoa dough. Put each dough in different bowl and cover with cling film to let them have the first rise in a warm place for 60 minutes.
4. Punch out the air form both dough, and simply fold them into ball shape and let it have a second rise for 40 minutes this time. The dough shall rise up to double the volume.
5. After the second rise, punch out the are again and give the dough a rest for about 15 minutes.
6. When the dough are well rested for 15 minutes, roll the dough flat and stack the chocolate dough on the plain dough. Use the rolling pin give the dough another press then roll the dough up like a Swiss roll and seal the end. Put the shaped dough into 600g bread tin for the last proving, till the dough reach the 90% high of the tin.
7. Bake the dough in pre heat oven at 200' c for 30 minutes. Cool the bread without tin on wire rack.

Tuesday, May 18, 2010

Roasted Chicken with Roasted Organic Vegetables




I was watching a programme on Asian Food Channel. I particularly like 'French Food At Home'. After watching the programme, hubby said the roasted chicken and veg look very good, and requested that for our next day's dinner. I bought all the organic veg and a hormones free chicken for this meal. It was simple yet very nice. No fancy seasoning, nor needed much preparations. I just had to cut all the veg, sprinkle with salt and pepper, drizzle some olive oil and few knobs of butter for the veg, and rub the chicken with salt and pepper, then tie the chicken to maintain the shape. After roasting, the chicken skin got very crisp up and the meat remain smooth and juicy! I really liked the roasted veg. They are so sweet and I enjoyed the veg more than the chicken!! Ha ha....

Berry Berry Berry Muffins







Went to NTUC Finest couple of days ago. Saw there are many nice and fresh berries on the shelves. So I though I'd make something Berry! After we got home, settle with our lunch..... I started to flip through my recipe books. Slowly the idea of muffins came to me. So I picked this!
Berries are very healthy compared to things like chocolate, coconut, peanut butter and nuts. Of course, I know there are many people out there prefer chocolate, nuts.... Whatever it is, I gave it a try. The result of the muffins were really good. Light and fluffy muffins I got. Unlike the usual ones I often encounter. They are dense, heavy and oily!! Worse of all, they are heavily added with baking powder and soda! Each time after I ate one, my mouth would have that after taste and felt really YUCK! So I though it'd be good if I can bake my own muffin that has got nothing or less of those sort that added to my food.
Besides using berries, we can always change to other flavor. In this recipe it has a little touch of cinnamon powder in it. I guess it's a really great match for the berries. The cinnamon simply add on some sweet smell and taste to the muffins. My next one should be banana muffin I guess!
.
Ingredients:
Cake Flour 100g
Baking Powder 1tsp
Cinnamon Powder 1/2 tsp
Castor Sugar 70g
Egg 1
Unsalted Butter 60g ( melted)
Milk 1.5 Tbsp
Berries 100g ( I used blackberry, blueberry and raspberry)
.
Method:
1. With a hand whisk, beat egg and sugar till pale and sugar dissolved.
2. Add in melted butter to and mix well. Followed by milk.
3. Sieve in flour , baking powder and cinnamon flour to the batter and give it a quick mix. Do not over mix the batter. It's OK to have lumps. add in berries to the batter and mix.
4. Scoop batter into 6 muffin tray/ cups. Bake it at 180'c for 25 minutes.
5. Cool the muffins on wire rack after baking.

Melon Pan




Ever since I got the recipe for the new water roux method to make soft sweet buns, I have been thinking of all different kinds of buns to make. Obviously they are mostly the Japanese buns. Melon Pan is something very similar to our Chinese Polo Bao. But melon pan is more subtle compared to the Polo Bun. Many people like it because of its crispy cookie topping I guess? The same thing that these two different types of buns are, they have nothing to do with the name given to them. Melon Pan; there's no melon in it! Polo (pineapple) bun; there's no pineapple in the bun!! Just the look that they look like the fruits, that's why they are called melon and Polo buns. How cute!
.
Ingredients for Cookie Top:
Unsalted Butter 56g
Sugar 112g
Egg 60g
Flour 214g
Vanilla 1/2 tsp
Lemon Rind 1/2 Lemon
.
Method:
1. Beat butter and sugar till pale. Add in egg bit by bit and mix them will light.
2. Add in vanilla and lemon rind and mix well. Sieve in flour and make it to a cookie dough.
3. Wrap the dough with plastic and keep in the fridge for at least one hour before use.
4. After the bread dough is shaped to ball shape. Roll the cookie dough to 30g each, flatten cookie dough and place over the shape bread dough and use a scraper to give it a light cut to make the melon skin effect.
5. Dip the cookie top with some sugar and place the dough on a baking tray and let them have the last proving. Takes about 50 minutes.
6. Bake the buns in pre heat oven at 200'c for 12 minutes .
7. Cool the baked buns on wire rack.

Friday, May 14, 2010

Coffee Roll Cake






Yes! I finally get to make this long waited Coffee Roll Cake. I have couple of roll cake recipe books, the pictures in the books look so good that I always tempted to try them out one by one. But for some reasons, I didn't really get to. It's either the weather have been so hot, or I didn't have the mood. Of course, I want to have a day when my hubby around and enjoy this roll cake with his cup of coffee.



The cake texture is really soft and moist. It's so easy to roll it up nicely and the shape stays very well. I used decaf instant coffee since I don't have any coffee paste that the recipe call for. On top of that I added coffee essence to enhance the coffee flavor. Indeed it turned out so well. I am looking forward to mu hubby's return and shall have this roll cake for our tea break. Hope we'll have a cool weather tomorrow!
.


Ingredients:
Egg 3
Yolk 1
Castor Sugar 80g
Milk 20ml
Melted butter 20g
Coffee Paste 1tbsp ( I used Instant Coffee powder mix with little water)
Coffee Liquor 1tsp ( I used coffee essence)

.
Cake Deco:

Caster Sugar 20g
Instant Coffee 1tsp
.


Method:

1.Mix milk and melted butter in a bowl. Set aside. In a mixing bowl, beat eggs over hot water for one minute. Add in sugar and beat till sugar dissolved.

2. Move the bowl away from hot water and beat egg to ribbon stage.

3.Sift flour to egg batter and fold in gently till well blended.

4.Take a small portion of the cake batter to mix with milk and butter mixture. Then pour the mixture back to the cake batter and fold in gentle till well blended, followed by coffee paste and coffee liquor.

5.Pour the mixture to a 29cm x 29cm Swiss roll tin lined with parchment. Bake at 210' c preheat oven for 12 minutes.

6.When the cake is baked, bring out form cake tin and let it cool on wire rack till it's completely cool before spreading on cream.

7. Whip up dairy cream with sugar to soft peak and mix in coffee essence to 1/3 of the cream and continue to whip till firm. Decorate the cake as you wish!

Peach Cream Cheese Bun




I always like the look of the Japanese custard bun. But, I never really fancy custard. I have tried making the custard bun look with Kaya, red bean and roti boy. But I find it rather difficult to wrap in those fillings. So I kind of gave up the idea, until early this week, a friend of mine bought me a cranberry cream cheese bun, that was so delicious that made me have the idea of making the similar cream cheese filling and make it into the custard bun look!




So, I did it this morning. I simply beat in cream cheese, sugar, lime juice and double cream to get a creamy texture, then add in some cubed peaches. Well, the taste is good. and I also tried out a new recipe for the bun. It's another type of water roux method, so the buns are softer and lighter. However, my shaping of the bun is not quite there. Guess practise makes perfect! I will definitely make it again.
.
Water Roux:
Bread Flour 175g
Sugar 13g
Yeast 4g
Water 63ml
.
Sponge Dough:
Bread Flour 25g
Cake Flour 50g
Sugar 63g
Salt 3g
Butter 38g
Water 45ml
.
Method:
1. Mix all ingredients of water roux to a sticky dough. leave the dough in a bowl and wrap with cling film, let the dough rise for 90 minutes.
2. When the water roux rise up to double the volume, mix in all the ingredients of sponge dough (except butter). Knead the dough till smooth and add in butter and continue to knead till the dough is smooth. You will have a very sticky dough for this water roux method. So have to keep kneading till the dough is smooth and springy.
3. Let the dough rise in a warm place, till its double the volume. Divide the dough to 45g each and roll them into ball shape. Let the dough rest for about 15 minutes. After the resting, wrap in the cream cheese filling and shape them to the cream bun look. Let the dough have the final rise in a warm place, till 1 and half size bigger. Brush with egg wash, and bake in pre heat oven for 12 minute at 200'c.
4. Cool the baked buns on wire rack.

Wednesday, May 12, 2010

Pumpkin Bun




Saw some nice and orange Japanese pumpkins at Finest supermarket. So the thought of making this pumpkin bun came to my mind. I like the look of it, that look a mini pumpkin, and my son said it looks like daisy flower!
The recipe of the bun is the same as my cinnamon roll. In the book, it uses white bean to mix with pumpkin to make the filling. But I have yet to find white bean in Singapore. I guess, it'd be easier to find in Japan. Instead of the white bean, I used Japanese sweet potato to mix with the pumpkin. The finishing, I just brush the bun with egg wash and decorate with pumpkin seeds. It's so typically Japanese bun this is. My son liked it, and keep asking for more. I wonder is it the shape of the bun that he's attracted??
.
Pumpkin Filling:
Japanese Pumpkin 120g
Japanese Sweet Potato 60g
Rum 1/2 tsp
Method:
1. Steam both pumpkin and sweet potato till soft and mash them up to get the paste like texture. Add in rum and mix well. You may add in some sugar if you like it sweeter.
2. Let the pumpkin paste cool and keep in the fridge if not using immediately.
.
* To shape the buns:
Wrap the filling in each 45g dough, and seal up the seam. Use a scissors to cut 5 cuts to get that openings of the sides. When it rises up to double the size, bake the buns in per-heat oven for 12 minutes at 210'c. Cool the buns on wire rack after baking.

Monday, May 10, 2010

Beef Stew




I have been cooking this dish for my family almost every few weeks. It's a very nice one pot dish for a simple and quick meal. It can go with either pasta or rice. The gravy is really rich and full of flavor. The sweetness of the dish comes from all the nice vegetable that used to cook as the base of the gravy. On top of that, the chicken stock or beef stock is also playing an important roll for this flavourful dish. I will not compromise this dish using other part of the cow besides the brisket or the ox tail. It will not be the same if using other parts like shin and cubes, though they are meant for stewing too. Many of my friends and relatives simply love this dish. Who wouldn't??

Thursday, May 6, 2010

Country Boule Rye Bread




Since the first loaf of Rye bread, I still have quite a lot of rye flour left in the jar, and I realize how much I actually like the taste and smell of rye. What more it's a healthy ingredient for bread. So as I flipping through the recipe books, this came to me and I gave it a try. This boule bread is nothing like the previous ones I have made. It's a more compact sponge which is what a country boule bread should have. The crust is wonderful. Nice crisp, and the aroma of the wheat is simply what I like about the boule. The recipe has a slightly different preparation to start the dough. It's pretty similar to the water roux method. It suppose to give a softer sponge after baking.
.
Ingredients:
Bread Flour 200g
Yeast 4g
Warm Water 120ml
Salt 3g
Sugar 10g
.
Water Roux:
Rye Flour 20g
Warm Water 20ml
.
Method:
1. For the water roux, mix both ingredients to paste form, and let it cool.
2. Mix all the ingredients together with the cool water roux to a rough dough, then use hands to knead it till smooth and springy.
3. Let the dough prove till town and a half time bigger.
4. Bring dough out and release the air. Form the dough to a ball shape. Let the dough rest for 20 minutes with a wet cloth cover the dough.
5. Flatten the dough and reshape it to a ball shape, then keep in a warm place and let it have the last proving. It'll will takes about one hour and thirty minutes to reach double the volume.
6. After the last prove, slit the dough with sharp blade to give the dough a rustic look and room to rise further while bakes in the oven. Spray the dough with water just before going into the oven. Bake the dough in pre-heat oven for 20 minutes at 200'c.

Tuesday, May 4, 2010

Wormy Buns ( Milk Buns)


Was in the mood to make something cute for my boy to bring to his schoolmates. So I thought of something which was simple to make and nice to eat. The milk bun came to my mind that I could make it into this caterpillar. His classmate came to me and said she had the ' Caterpillar ' for her breakfast! How cute.

Monday, May 3, 2010

Maxican Buns ( Roti Boy)











Oh, Roti Boy Roti Boy, Mexican Bun, Coffee Bun....!! There are so many names for the same type of bun. Though this is not the real Roti Boy. But it's consider quite close to one. I miss this addictive bun very very much! My hubby and son are oh-so in love with it. My son could eat two buns at one time. My hubby simply couldn't resist the coffee flavor topping. He and his cup of Italian coffee to go with.... ahww...!
I combined two recipes into one bun. The bread sponge, I got it from my Japanese books, the coffee topping was from one of the local baker's books. They both went so well. Since I know my son gonna love it, I used decaf instant coffee. I'm not sure if I use normal coffee would give it a better and stronger coffee taste.

Sunday, May 2, 2010

Matcha Castella


Cut into dainty slices.

Out of the frame. Still standing tall!



The top getting brown.


The cake looking good in the oven.

Well, who would mind eating this wonderful sponge again!! Made this Castella vanilla version couple of months back and made it again with Matcha powder added as well as Sakura for topping. All I needed to do was just sieve in 4g of Matcha to the flour and mix into the batter. This time I bake the cake in the traditional wooden frame, which it suppose to be.
Had great feed backs from hubby's colleagues. I'm so glad they liked it!


LinkWithin

Related Posts with Thumbnails