Thursday, September 29, 2011

Cinnamon Loaf







I was going through a beautiful blog some times ago, and came across a Cinnamon loaf which I miss place the recipe. After much time hunting and searching, I decided to turn one of my Bread recipes to this cinnamon loaf.

I thought Dark sugar raisin loaf should do, and I was right! A rather sweet bread always goes well with cinnamon. To make it even better, a spread of Nutella makes it heavenly good!!

Sunday, September 25, 2011

Victoria Sponge Cake



Royal Blend black tea that is mild for afternoon tea.



I have few back dated posts queuing behind, and this is one of them. Hubby came back from London and brought me few tubs of double cream which I love after the Japanese. I always long for him to have trips to London ,so he could bring me the real things. Since I have the yummy cream, I made this Victoria sponge which is one of the common cakes the Brits like. And my hubby loves this simple and rich cake ones in a while when we have this double cream.  

Wednesday, September 21, 2011

Eva's Forth Birthday





I am sure all of you would say '' What a pretty little girl!!" Oh yes, she indeed a Miss Universe to be !! Who would not say she is PRETTY! This princess cake is for my friend's daughter who just turned 4. And her mommy told me that Eva's current favorite is to be a princess. So I made her this princess cake which made her so delighted. Eva simply couldn't keep her hands off the cake the moment I arrived at her place. I am truly glad I made this little Princess Eva the happiest gal on her 4th birthday!!

Monday, September 19, 2011

Japanese Sweet Potato Bread

On days when my son has school, I would try to make bread that is more flavorful so that he could eat on the go. He loves to sit down for breakfast especially when the daddy is home. However, on those rushing mornings, he'd just have the bread or buns without any butter or jam on his way to school. 


For the past few bread I posted are all from the same recipe book that I mentioned many time lately. It has very good recipes, and I am still looking at more to try them out. This sweet potato bread  should be my fifth one from the same book. 

The recipe call for more amount of black sesame seed , but I didn't follow, as I know my son would not be very keen. So I just added 1 teaspoon instead of 1 table spoon. Just to keep the Japanese characteristic of the bread. 





 A very pretty sweet loaf that looks like a blossom. With the bits of purple of the sweet potato, added some special touch to this simple bread.










                  Here are a few simple steps in pictures, so that you may have a better idea how it's shaped.









Ingredients:

Bread Flour   200g
Yeast   4g
Sugar   30g
Butter  30g
Salt  2g
Egg yolk   1
Warm milk 120ml
Black Sesame seeds   1tbsp ( I use just 1/2tsp)


Filling:
Japanese Sweet  Potato  150g
Sugar   1tbsp
Butter 1tbsp

*cook these ingredients in microwave for 3 minutes, and drain away the excess butter using a sieve.

Methods:

1. Mix all bread ingredients together and knead by hands till it's smooth ans springy, cover the dough and let it rise for about one hour, till it's double the volume.

2. Split the dough into two equal portions and roll it flat to a rectangular . Fill the  * cooked sweet potato and roll the dough up like a Swiss roll. Make two, and join the two end together twist them up.

3. Place the shaped dough in a 18cm round cake tin, and let it rise till double the size. Slit the dough top to create some openings and butter the dough before sprinkle on some fine sugar. Bake in pre heated oven at 180'c for 25 minutes or more till it's brown.

4. Cool the bread on the wire rack without the cake tin.

Thursday, September 15, 2011

Flora Cake For Ling's Mom




A friend of mine requested for a birthday cake for mom's birthday, and I came out with some thing that I think most ladies would like. Flowers make the cake come alive and the soft colours make the whole cake so soothing. Do you agree?

Tuesday, September 13, 2011

Japanese Diary Whipping Cream & Sakura Blossoms





I just wanna share what I used for my previous post on the Sakura roll cake. Though I have posted these ingredients in the past. In case you are interested to know about the cream and Sakura I mentioned in the recipe. :)

Sakura Roll










Hubby came back from Japan and brought back our favorite Peaches! We are very lucky to get to enjoy this wonderful fruit at a much lower price!!!! I saw these peaches selling at NTUC Finest with the price tag $15.90 for just two in a pack. Which is something I will not spend on with that kind of price tag. Hubby lugged back eight of them at one third of the price of what is selling here. They are heavy and sweet, not to mention it's so juicy and the fragrance of the peaches filled up our home.....

On top of these delicious peaches, he also brought back my all time love- Japanese dairy whipping cream! So I thought I'd make some thing with the cream to match with the peaches. Than I remember I still have some Sakura in the fridge..., so there we had a mini Japanese feast!! A simple vanilla roll cake with the smooth and creamy fresh cream... Hmmmmm....


Ingredients:

Egg  2
Sugar  60g
Top flour   60g
Unsalted butter  6g (melted)
Milk  1tsp

Cream:
Fresh dairy cream  200ml
Sugar    2tbp

Pickled Sakura   few pieces for deco.


Method:

1. Whisk eggs and sugar over a  hot water to dissolve sugar. Away from the hot water and continue whisking till ribbon stage, and sift in flour. Carefully fold in the flour.

2, In a smaller bowl, mix both butter and milk, and transfer small amount of cake batter to butter mixture. Mix  them well, and pour back to the cake batter and gentle combine together.

3. Lay sakura on the Swiss roll tray 22x30cm  lined with parchment paper. bake in pre heated oven for 8-9 minutes at 180'c.  Cool the cake on wire rack and peel off the parchment paper.

4. Whip up the cream with sugar till soft peak and spread over the brown side  of the cake sponge and roll it up.  

Monday, September 12, 2011

欢乐庆中秋


This year is my very first year of making my own moon cakes. I have always more keen to eat the baked brown moon cake pastry than the sweet and rich paste filling inside. So I had been thinking one day if I were to make my own moon cake, I would make the one that has thick pastry and little sweet paste filling. And I did it! In this case, I am able to take more pieces of the moon cake.  




                              Made these small piggy heads for my boy and nephews.







I was at my son's school today to help the children make their very first mini moon cakes for this festival. It was quite a fun to see the kids started to put the lotus paste in their mouths while were where rolling the paste into a small balls before wrapped with the pastry. They simply couldn't resist the sweet and tasty lotus paste, even the raw pastry dough!! I could see the smile on their faces when they saw the dough turned into moon cakes....... 





Pandan lotus paste with single yolk, after my first attempt using white lotus paste. Got them from Phoon Huat which are sugar free. My hubby and friends find it pretty well balance of the sweetness. I worked out some adjustment form the recipe I have and got the most ideal taste that I wanted. I am going to summit this to this month's Aspiring Bakers #11 mid Autumn Treats ,holds by Happy Home Baking. Thank her for being the host of the month.



Ingredients:

Plain flour    240g
Custard powder   10g
Golden syrup  140ml
Alkaline water   1 tsp
Peanut oil  60ml

Lotus paste. 1kg
Salted egg yolk  (optional)


Method:

1. Mix all ingredients to form a soft dough and cover the dough to let it rest for about 20 minutes.

2. Divide dough into 10 equal portions and wrap in lotus paste. Shape them into moon cakes and place on baking sheet. Bake in pre heated oven 170'c for 10 minutes. Bring the cakes out and brush on a thin layer of egg wash. return the cakes in to the oven and bake for another 10 minutes.

3. Cool moon cakes on wire rack. Keep the moon cakes for about 2 days before serving.

Friday, September 2, 2011

Creamy Peach Two Tier Cake



A request of my friend to do this Birthday cake as a gift to one of her best friends. A very lady lady!! Tried my best to make the cake as Lady as Karen the birthday girl.

Thursday, September 1, 2011

Apple Sweet Bread










            The softness of the bread, shows on the thin layer of it's crumb when tearing apart of each portion.




I thought I have ran out of ideas for bread making, before I came to this apple sweet bread. My intention of getting some apples was to join the last Aspiring Bakers for the month of August to make an apple pie, however, I was too busy with some cakes making and decided to give it a miss. What a pity! While I was searching through my 'Bibles' ( recipe books) , I found this apple bread which  reminded me the apple bread I've tasted during bread challenge while I was in Paris, and been hoping to find a bread recipe uses apple.

Nothing too complex in the recipe, besides the cooking part, as the apple needs to be cooked slightly before wrapped into the dough. I added some cinnamon powder during the cooking process to get an extra flavor and it did well! I would say this is pretty much a girl's bread as I notice my son and hubby didn't quite interested with the apple filling, however not, everyone loved the ultra cottony soft crumb! The bread can just make without any filling and turn into an egg loaf like those selling at the Hong Kong style bakery.


Ingredients:

Bread flour   200g
Instant yeast   4g
Sugar   25g
Butter   40g
Yolk   1
Milk   120ml
Salt  2g


apple filling:
Red apple  200g, cut into bite size.
Butter  20g
Sugar  40g


Method:

1. Cook apple, butter and sugar till apple turns soft, leave it to cool.

2. Mix all ingredients to form a rough and sticky dough, and knead by hand till the dough become smooth and springy. Cover the dough and let it rise in a warm place till it's reach double the volume.

3. Roll the dough to a rectangular shape, and fill in the cooked apple then carefully roll the dough up like a Swiss roll and seal the end. Cut the filled dough in to six equal rings and place them cut side up in a 18cm round cake tin that has line and greased with butter, Let the dough rest till it reaches double the size.

4. Brush the dough with some egg wash, bake in a preheated oven 180'c for 20-25 minutes. If the top of the bread starts to turn brown, use a parchment or foil to cover the bread to prevent it getting burnt. Cool the baked bread on wire rack.  

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