Friday, September 16, 2016

Pumpkin Coconut Micro Buns 微波南瓜椰香面包











Recipe adapted from here.

Ingredients :
Sponge Dough :
600g bread flour
12g or 3 tsp instant yeast
48g milk powder
1 egg about 50g
200g milk (add in slowly according to require, I used about 180g)

Main Dough :
200g bread flour
90g sugar
12g salt
105g coconut milk
90g butter

Method :
1. Mix the starter dough ingredients together until a dough is formed. Cover and proof for 1 hour or double the size.
2. Tear the starter dough into small pieces. Mix with all the main dough ingredients (except butter) until a smooth dough is formed. Add in butter and continue to knead until the dough is elastic and can be stretch into a thin membrane without tearing.
3. Divide the dough into in equal portions. Roll them round and rest for 10 minutes.
4. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
5. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
6. Place them on a baking tray and proof for 50 minutes.
7. Brush the bread with egg.
8. Bake in preheated oven at 170C for 15-20 minutes or until golden brown.


* Yield 1630g dough.
* The dough is too big for my KA mixer, so when beating the dough actually a bit overflow to the mixer hook.
* The dough initially is sticky but continue to knead and it will become smooth and a bit sticky. The dough is easy to knead and manage.



Verdict?
The buns are very soft with hint of pumpkin sweetness and coconut fragrance, very nice to eat. It stays soft till 3rd day.


Monday, May 16, 2016

Perfect Butter Cake 完美牛油蛋糕









This is the recipe that I had promised to post the recipe up ASAP but was on hold due to my busy schedule.

I always think that Mrs Ngsk Butter Cake is the best, I won't be fell in love with another butter cake until I met this Perfect Butter Cake. This recipe really lives up with its name, it is really PERFECT! I have not tried yet bake these 2 recipes together to have a taste test but base on my memory, I am hands down on this perfect butter cake. If not of this recipe requires additional egg yolks, which making the left over of eggwhites (which I have a lot of stock in the freezer) and also the extra steps to bake the cake, I will definitely go after this cake when I am craving of butter cake. So for now, Mrs Ngsk butter cake still also my favorite heehee...



Recipe adapted from 星厨房

Ingredients : for 7" square cake pan
3 eggs
3 egg yolks
1.5 tsp milk / water
225g unsalted butter
150 caster sugar
 1/2 tsp salt
180 top / cake flour (sifted with baking powder for 3 times)
3/4 tsp baking powder

Method :
1. Whisk eggs, egg yolks and water/milk in medium speed for about 5 mins until thick and pale, double to triple volume. Set aside.
2. Cream the butter (I used hard butter, straight from fridge) and sugar until pale and fluffy, about 10 mins.
3. Add no. 1 in a few additional to no. 2, beat for 10 mins.
4. Add in salt and beat for awhile.
5. Add in the flour and baking power in 3 additional and mix until well incorporated.
6. Pour the batter into the baking pan and bake in pre-heated oven at 150C for 35-40 mins or the skewer come out clean.
7. Cool the cake at the wire rack.

Tips :
1. after done with  the step 1, do not need to clean/wash the mixing bowl, use it straight to cream the butter.
2. if afraid of eggy smell, you may add in 1 tsp vanilla extract in step 1.
3. the method of beating eggs separately before mix into the butter, is more easier to incorporate both the mixtures.
4. must sift the flour for 3 times so that the cake will be soft, will not be dried and crumbly.
5. the cake taste even better the next day.



Verdict?
The cake is moist, buttery and very soft with very fine texture and a fragrance (is it due to the additional of egg yolks or the method of beating the mixture?). This cake is very addictive to my family, we can easily gobble down a few slices at one go (this is why my waistline keep expanding lol). If you are a butter cake lover, it is a must to try this out! Please use a good butter to maximize the taste, I used President Butter which is one of my favourite butter.

Thursday, May 5, 2016

Gula Melaka Butter Cake 椰糖牛油蛋糕 - Bake Along Final Post : Bundt Cake







When I was informed by Irene that the event of  Baking Along - Bundt Cake organise by Zoe of Baking for Happy Kids will be the final theme, and invited us to join in the post-it-together. Without hesitation, I immediately agreed to join in.

I am so unlucky or if positive side, so lucky cos my oven dead after baking this cake lol, if not I will not be able to join in this event.

Baking this bundt cake gave me obstacles too. Initially I wanna bake a passion fruit bundt cake, however the passion fruits that I bought are not ripe enough so I have to forgo the idea. So I changed to orange bundt cake using this recipe, I only realised the orange has not much of liquid after I blend it and I dun have any spare orange at home (which is unusual cos my MIL normally will stock up a lot of oranges) so that's it. Finally, I decided to bake a gula melaka cake since my colleagues just hinted me they want a gula melaka cake as recently they ate a very nice cream cake that I will post it up soon.


Recipe adapted here.

Ingredients :
250g butter
200g gula melaka aka palm sugar
100ml coconut milk
40g brown sugar
5 eggs (my eggs are small)
200g top flour
20g coconut powder
5g baking powder
1/8 tsp baking soda
adequate shredded coconut 

Method :
1. Cook coconut milk and gula melaka until melt, set aside.
2. Beat butter and sugar until light and fluffy.
3. Add in eggs, one at each time, beat thoroughly after each addition.
4. Fold in sifted flour, baking powder and baking soda, alternate with melted gula melaka, well mixed.
5. Sprinkle dessicated coconut on the baking pan.
6. Pour the batter into the cake pan.
8. Bake in pre-heated oven at 170C for about 35-40 mins or until the skewer come out clean.


Verdict?
This cake is moist and soft, full of coconut fragrant, yummy.

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