Friday, April 30, 2010

Non Bake Mango Yogurt Cheesecake

As the birthday cake that I had baked for my sis broke into half and I wanted to compensate her with another cake. Sis had been saying the Choclate Fondant Ultra cake was good enough, dun need to bake again but I still insisted.

Before my sis's birthday , I got her to choose which cake she want for her birthday, she said chocolate or cheesecake. Since I had baked the chocolate cake so this time round I am looking at cheesecake.

There are so many cheesecake recipes and all look so yummy, I have headache for selecting. Finally I decided on the Non Bake Mango Yogurt Cheesecake from Alex Goh's Fantastic Cheesecake cos I have a few very ripe mangoes that given by my brother siting in the fridge.

I used 4 mangoes in total for the mango puree, mango cubes and the mango slices for decoration.

I didn't do a good job on the decoration of mango slices. For me it is not an easy job cos of slicing of the mangoes. I can't slice it to thin cos it will be too soft & weak to roll into shape, I can't slice to thick cos will not be possible to roll it. Thus, some of the mango slices actually went into my stomach hahaha...

Luckily the making of cake was quite smooth, although there were more works to be done to make this cake but I had great satisfaction when the cake turned out to be not bad :P.

Most importantly, my sis loves the cake.

Recipe adapted from Alex Goh's Fantastic Cheesecake with some modification.

Ingredients :
Base :
80g digestive biscuit crumbs
20g ground hazenut
50g melted butter (a bit too wet, next time shd use 40g)

Filling :
250g cream cheese
35g castor sugar
1 tbsp lemon juice
150g mango puree (as I had sliced the mangoes to thin or thick, I actually thrown it to blend for mango puree so the puree was about 220g)
140g mango yogurt
1.5 tbsp gelatin powder
60g water
150g whipping cream (whipped)
1 mango (cubed)

Top Glazing :
50g mango puree
1 tsp gelatin powder
3 tbsp water

Method :
1. Mix the cake base ingredients together and press firmly into an 7" springform/removeable base cake tin, baked at preheated oven for 5 - 10 mins for 180C, chill for minimum 2 hours once is cooled.
2. Whip whipping cream till stiff and chill for later use.
3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
4. Cream cheese and castor sugar until light and fluffy.
5. Add in mango puree and mix until well combine.
6. Add in mango yogurt and mix until well blended.
7. Pour in gelatin solution and mix until well blended.
8. Fold in whipped cream and mix well. If desired, remove about 1 cup of the mixture, set aside to use for piping.
9. Remove cake tin from fridge and place the mango cubes on the base.
10. Pour cheese mixture onto cake base and chill for at least 1 hour.
11. For top glazing : Dissolve gelatin powder with boiling water and stir into mango puree. Pour topping (reserve 1 tbsp for the slice mangoes) gently onto chilled cheesecake.
12. Slice some mangoes for garnishing. Decorate the cake with mango slices and spoon retained mango glaze over them. Chill or freeze for at least 3 hours before serving.

The cake is light and refreshing, it tasted so much like ice-cream when I freezed the cake. Everyone likes the cake especially dear daughter, she ate a big slice and I need to request for 2 slices to bring back home for her and she finished the next day.

Monday, April 26, 2010

Banana Walnut Cookie

I wanted to do some baking at my mum's place but as she dun have baking equipments at home so I decided I should try to bake cookies that do not require mixer, just a mixing bowl and spoon can do the job.

As I had one banana left that I wanna use it up, so I decided to try this recipe from Peng's Kitchen.

Probably I had scoped too big tablespoon of batter, the cookies seem too big to be baked within the baking time. I had to double the baking time then I was able to get the cooked cookies.

I am not sure did I bake this recipe successfully cos my cookies dun look as good as Peng's Kitchen, her cookies were more appeitising.

Ingredients :
225gm plain flour
1 tsp baking powder
125gm butter, cubed & chill
120gm light brown sugar
100gm walnuts, chopped
1 large banana
1 egg
50ml milk

1. Sift flour and baking powder into mixing bowl. Add chilled butter and blend with fingertips until mixture resembles fine breadcrumbs.
2. Stir in sugar and walnuts.
3. Mash banana and beat in egg. Stir in milk. Fold into butter mixture and mix till combined.
4. Drop 1 tbsp of the dough onto baking sheets and bake in preheated oven at 180 deg cel for 15mins or until golden brown. Cool completely on wire rack before storing.

The cookies were crispy at the edge and soft at the center, I am not sure is it the right texture of this recipe. The cookies tasted quite nice (if expectation is not high) but there was only a hint of banana taste, probably is the type of banana used.

Wednesday, April 21, 2010

Grilled Chicken Wings

Wanted to bake chicken wings at my mum's place, flipped through my recipe folder and decided to try out this grilled chicken wings from Jthorge's Kitchen as the ingredients are simple and can find in my mum's place.

14 chicken wings
2 tsp cooking wine
2 tsp sesame oil
4 tbsp light soya sauce
4 tbsp dark soya sauce
4 tbsp oyster sauce 4 tbsp honey or maple syrup
2 tsp pepper

1. Combine all the ingredients and marinate the chicken wings for about 2 hours or overnight (keep in the fridge).
2. Grill the chicken wings in the preheated oven at 200 deg C for about 30 minutes or until cooked and golden brown (reduce the temperature to 160 deg C after 20 minutes of cooking).
3. Rotate the tray around in every 10 minutes and flip the chicken wings using a thong or a pair of wooden chopsticks.

Another simple and easy dish but very delicious.

Friday, April 16, 2010

Chocolate Fondant Ultra Cake

I asked my sis what cake she want for her birthday, after flipping my shortlisted recipes to her, she still cant't decide and kept telling me any recipe that I wanna lay my finger on, she is ok since she likes most of the cakes especially chocolate cakes. Well, we are alike, both of us love chocolates so of course chocolate cake will be our top favourite among all cakes :P.

Finally, she suggested that either cheesecake or banana chocolate cake, she still remember the banana chocolate cake from Choc.a.bloc and Awfully Chocolate that I bought for my mum's birthdays a few years ago.

Since I am eyeing on chocolate fondant ultra cake from Honey Bee Sweet, I decided to bake this chocolate cake and layer with chocolate cream and bananas, frost it with chocolate ganache. I am sure this cake will definately be very yummy from the description of HBS & Food Beam. I was day dreaming this is going to be my master piece. :P

I baked the cake in 6" cake tin and left over batter baked into cupcakes for own consumption. I topped nutella on the cupcake and it was really yummy. If not cos of my waistline, I can consume more than 1 cupcake at one go.
My oven is too hot, see the top of the cake cracked terribly and I had over baked the cupcakes where I forgot to look after that let them baked for about 25 mins, the cake was quite crumbly and a bit dry to swallow. Neverthless, it was still very yummy.

I dun ve luck this time for the layer and icing for this cake. Unfortunately, my planning turned out to be desaster. Not sure is it the cake too fragile or cos of the moving of cake too frequence, after I coated the cake with ganache and wanted to shift the cake to the cake board, the cake broke into half suddenly!

For that moment, I was stunned and shocked, dunno what was going on and thought it was a dream, this has never happened to me before. At that moment, I do not know how to react on this nightmare. I almost wanna throw the cake away and make another cake. However it was too late at night and I was so stressed that I lost my confidence and engery to bake another cake.

I tasted the cake and it was actually very yummy despite the broken outlook. Thus, I decided I still go ahead to bring the cake to my mum's place for their consumption. And I will bake another cake next week to compensate my sis.

The recipe was from HBS where she got from Foodbeam.

Ingredients :
200g plain flour
1/2 tsp baking soda
50g cocoa powder
195 caster sugar
175g butter
2 eggs
1 tbsp vanilla extract (I used vanilla essence)
175g chocolate , melted (I used lindt dark chocolate)
80g double cream (I used whipping cream)
125g boiling water

Method :
1. Preheat the oven to 170°C. Grease and line 6" cake tin with baking paper, making sure you cut it well above the rim so you’ll have handles to later get the cake out from its tin.
2. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla extract, melted chocolate and double cream into a bowl, and mix with a wooden spoon until smooth. Slowly incoporate the boiling water and pour the batter into the cake tin. For balance batter pour into muffin tray in cupcake cases.
3. Bake for an hour, or until firm to the touch.
4. As soon as the cake is baked, remove from its tin using the baking paper, and place on a cooling rack, leaving the baking paper in place.

In fact, this is a simple and easy recipe. Although the cake was overbaked but it still tasted vert delicious. I believed it must be tasted heavenly if I didn't overbaked it, what a waste :(.
The cake was well received by my family, my sis especially likes the cake and she ate 2 slices at one go. The cake was left less than half once sliced to serve.
I will definately bake this cake again but I must ensure no more over baking. HBS, I will get your help when I am baking.....

Thursday, April 15, 2010

Buttermilk Country Cake II

Since the non successful of baking buttermilk country cake, I have been thinking to bake again. So here I am.
This time was better than the previous attempt, however still not consider successful cos the cake still a bit wet and not fluffy like what original recipe should be. :( My cake was also much shorter as well.

The skewer came out clean and I baked extra 5 mins but the cake still a bit wet like under bake. Hmmmm... not sure I have enough courage to bake another time.

Recipe adapted from Aunty Yochana.

4 yolks (I used 3 whole eggs)
160g buttermilk (I used 1 tbsp of lemon juice mix with 160ml of milk and let it sit for at least 10 mins)
5g vanilla (1 tsp)
200g sifted cake flour
200g sugar (I reduced to 130g)
15g baking powder (about 3 tsp)
1/8 tsp salt
120 g butter

Method :
1. In a bowl, lightly combine the yolks with 40 ml of the buttermilk.
2. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
3. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins to aerate and develop the cake's stucture.
4. Gradually add in the egg mixture and beat for another min.
5. Pour batter into an 8" round pan and bake in preheated oven at 175 degree for about 50 to 60 mins or till skewer inserted comes out clean.
6. Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.
7. Slice and serve.

Well, although the cake was not considered successful, it was still very delicious, my mum especilly liked it a lot.

Sunday, April 11, 2010

Hawaiian Pizza

Dear daughter has been requesting for pizza for many times but I kept delaying on the making of pizza until finally, I granted her wish cos do not wanna see her disappointed face again :P.

I used back the recipe as my previous pizza from Happy Home Baking.

I didn't use any pizza tray or cake tin for the dough, just roll the dough to the thickness I desired, one dough has thicker crust and the one was slightly thinner and I placed them straight on the baking tray to bake.

The size for the thicker crust was about 10" and the thinner crust was about 12".

Dear daughter likes hawaiian pizza so I included pineapples for both pizza, one was just ham (chicken & pork) and pineapple and the other one was bacon, sausage and pineapple.

This was our dinner. :)

Ingredients: (make one 10" & one 12" pizza dough)
250g bread flour
50g plain flour
1/2 teaspoon salt
1 1/2 teaspoons instant yeast
1/2 teaspoon dried mixed herbs
1 tablespoon olive oil
180ml lukewarm water

1.Place bread flour, plain flour, salt, yeast and dried mixed herbs in a mixing bowl. Mix well with hand. Make a well in the centre and add olive oil and water. Using your hand, gradually work the ingredients together to form a soft dough.
2.Turn dough out onto a lightly floured work surface and knead for 10-15mins until the dough becomes smooth and elastic. Shape dough into a round ball and place in a lightly oiled mixing bowl. Cover with cling wrap and leave to rise for 1 hr or until double in size.
3.Turn out the risen dough onto a lightly floured work surface and knock it down to release the air. Give it a few gentle kneading. Divide dough into 2 equal portions. Shape into two balls, cover loosely with cling wrap and let the doughs rest for about 10mins.
4.Roll or press out each portion to a round, about 12" in size. Place dough on baking tray lined with parchment paper or on a greased pan.
5.Spread some pizza sauce over the dough to within 1 cm (0.5 inch) of the edge. Arrange a layer of grated cheese (I used grated mozzarella & cheddar), followed by preferred toppings. Sprinkle the top all over with grated cheese.
6.Bake in a preheat oven at 220 degC for 15-20mins or until the crust has turned golden and the cheese has melted. Serve warm.

Dear husband and dear daughter like the pizza a lot, dear husband commented that the taste is nicer than store-bought (thanks dear for always praising for my cooking to give me confidence) and was much better than my 1st attempt but if I can roll the pizza dough to be rounder than will be perfect. OK dear, I will try my best to roll it very round next time.
Dear husband brought 2 slices of left over pizza to office the next day and shared with one of his staff, he was very impressed that it was home baked kee kee kee... As for the other 2 slices, finished by dear daughter during her tea break.

Thursday, April 8, 2010

Breadcup Quiche

I saw there were 2 unfinished pack of bread (left about 1/2 loaf) inside the fridge and 1 loaf on the kitchen table. I know that these bread going to stay inside the fridge for a period and the final fate will be dumped inside the trash bin. Thus after going through my collection of recipes, I found this recipe from My Culinary Journal that caught my attention so I went ahead without hestitation. I just used 7 slices of white & wholemeal bread for trialing.

Ingredients :
7 slices bread (white or wholemeal)
1.5 cup milk
3 eggs
2 slices ham
some grated cheese
a dash of salt
a dash of pepper

Method :
1. Trim the crust of the bread away.
2. Grease the muffin tray.
3. Roll the bread thinner and make 4 slits and stuff into muffin holes.
4. Whisk eggs with a cup of milk, season with salt & pepper.
5. Add in bits of ham and pour onto breadcups, sprinkled with grated cheese.
6. Bake at 180 degree for 25 to 35 mins till golden, fluffy or to your liking.

This is simple and delicious, a good way to use up the unfinish bread. Beside adding ham, we can add other ingredients like sausage, bacon, tuna etc, anything you like.

Monday, April 5, 2010

Nutella Chocolate Mousse Cake

This is the birthday cake for dear husband's 2nd niece V. Time flies, I still remember when first known her, she was just a new born baby and now she has grown up to be a lovely adorable teenage girl. I can never forget her age, cos her age is same years I known dear husband and what's else, we share the same chinese horoscope :).

She likes dolls since toddler and she is the collector of barbie and other expensive dolls (luckily her parents are rich enough to substain her hobby :P). And since I am able to get the barbie edible icing, I decided to use it to deco the cake.

Understand from SIL that she likes chocolate cake, I have been searching for good chocolate recipes and short-listed a few with good reviews.

Finally until the day before baking, I decided that I should bake the rich chocolate cake from Honey Bee Sweets. Since a chocolate lover like her praised on this cake, I shouldn't hesitate to try it.

I didn't use the chocolate buttercream from HBS as I am not sure will V like buttercream but I am quite sure she and her siblings will definately like chocolate mousse. Thus, I looked through all my recipes and narrowed down at this recipe from Kitchen Corner. Beside looking delicious, another reason is the egg yolks will be cooked. I am not quite comfortable to let kids eat uncook eggs which a lot of mousse recipes do not cook the yolks.

Furthermore, I dun need to be headache about the left over egg yolks from the chocolate cake, I can use them for the chocolate mousse. :)

Ingredients : (for 6" cake tin and 2 cupcakes for me to taste the cake)

For Chocolate butter cake from HBS
90g unsalted butter, room temperature
150g caster sugar (I reduced to 120g)
75g cake flour
50g unsweetened coca powder
1/2 tbsp baking powder
100ml fresh milk (I used UHT milk)
2 egg whites
1/2 tsp vanilla extract
Pinch of salt

1. In a large mixing bowl, cream butter and 100g sugar together.
2. Sieve the flour, coca powder, salt and baking powder into the butter mixture. Mix well.
3. Add milk and vanilla extract and stir till well blended.
4. Preheat the oven to 180°C. Butter and line a 6" round cake pan with parchment paper and butter again.
5. In a separate bowl, whisk egg white till foamy, add reminding sugar and whisk till shiny and almost stiff peak.
6. Gently fold in the egg white to the flour mixture till just incorporated.
7. Pour batter into prepared cake pan and bake in the oven for 35 to 40 minutes for till tester comes out clean.

For Nutella Chocolate Mousse : adapted from Kitchen Corner
20g egg yolks (I used the 2 yolks left over from the chocolate butter cake)
30g sugar
80ml melted butter (I used 80g of butter to melt)
150g dark chocolate (I used 100g dark chocolate 50g nutella)
250ml whipped cream
5g gelatin powder + 20ml water (I added this cos not sure will the mousse melt easily)

* left a little after the pipping.

Method :
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Melt dark chocolate and nutella over a pot of simmering hot water and stir till mix well and set aside to cool down to room temperature.
3. Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
4. Add the melted dark chocolate & nutella to the egg yolk mixture, mix until well combine.
5. Add in the gelatin solution and mix well.
6. Fold in the whipped cream into the chocolate mixture.
7. If desired, remove about 1 cup of the chocolate mousse, set aside to use for piping.

To assemble:
1. Slice the cake horizontally into 2 layers.
2. Place one layer of the chocolate butter cake in a 7" round pan with a removable base/springform pan. Spread about 1/2 of chocolate mousse on the cake layer. Send in to the fridge for 15 mins to let it set a bit.
3. Place the last layer of chocolate cake on on the chocolate mousse and spread the remaining filling on the surface evenly. Gently tap/bang the pan on the table to remove any empty air pockets in between the cake layers and the filling. Leave the cake to chill in the fridge for at least 3~4 hours or overnight. If you like the filling to be ice cream alike, you may freeze it.
4. Remove cake from fridge, unmold and decorate as desired (pipe rosettes using the reserved chocolate mousse). Keep the cake in the fridge before serving.

The chocolate butter cake indeed is very rich and chocolately. And for the mousse, taste really yummy and I think if freeze it sure taste like ice-cream. But I can hardly taste of nutella, probably put too little liao.

Sunday, April 4, 2010

Cream Cheese Brownie

When I saw this cream cheese brownie from Nasi Lemak Lover's blog that she got the recipe from another blog Moon 月亮, the photos of the brownie looks so inviting that made me set my mind that I must try this recipe.

My cream cheese brownie cracked during baking, luckily the cracks are not very visible after cooled down. I will try using water bath in future.

Initially I thought the spider web design will not be easy to manage but in actual fact, it is not difficult at all. I didnt even use pipping bag, I just used a small plastic bag and cut a small hole at the corner. :P

Although my spider web didnt look perfect but I guess practise will makes perfect. I will use this design for birthday cake decoration in future :).

And think my oven's temperature too high so the top a bit brown, next time I will cover it with aluminium foil.

Recipe from Nasi Lemak Lover that she adapted from Moon 月亮.

Ingredients : (I used 8" cake tin)
Brownie Layer:
120g dark chocolate
120g butter
20g brown sugar
2 whole eggs
60g all purpose flour (sift)

Cream Cheese Layer:
200g cream cheese
40g sugar
½ tsp of vanilla essence
1 whole egg

Steps for brownie layer:
1. Melt dark chocolate, follow by butter and sugar in a pot over simmering water.
2. Add in eggs into mixture 1 and mix well.
3. Sift flour into egg mixture and combine well.

Steps for cheese layer:
1. Beat cream cheese and sugar till creamy.
2. Add in eggs and vanilla, beat till well combine.

Combine both layers:
1. Pour brownie mixture into a baking pan, keep 1 tbsp for decoration.
2. Pour cheese mixture on top of brownie mixture.
3. Fill the 1 tbsp of brownie mixture into a piping bag, and follow to Moon’s step here to decorate.
4. Bake at pre-heated oven at 180c for 40mins.

This is very similar to the chocolate swirl cheesecake, except for the chocolate portion, as this is brownie so the texture is more compact, fudgy unlike the chocolate portion of chocolate swirl cheesecake which is soft, fluffy and moist. However both recipes are truely delicious, and of course very sinful :P.
I shared the cream cheese brownie with my friends and they gave thumbs up.

Friday, April 2, 2010

Black Forest Cake

This black forest cakes was baked as a birthday gift for my bro's girlfriend E. She is one of the favourite person that dear daughter very close to and E dotes her a lot as well.

I do not have any headache on what cake to bake for her as I know she likes black forest cake. My concerned was the frosting and decoration of the cake cos this is my weakest link :P. But I believed she will definately appreciate my effort even the cake is not perfect and as beautiful as the store bought.

Overall, I am quite satisfied with the outlook of the cake although is not perfectly done but I do feel that my pipping and frosting skill have improved slightly. Well, practise make perfect, so how long more that I need to practise to meet the perfect.... :P

For the chocolate sponge cake, I used my favourite recipe that so far success rate is 100%.

Ingredients: (yield 6" cake 5 cupcakes)
For Chocolate Sponge Cake
5 small eggs
100g caster sugar
2 tbsp glucose
1g salt
32g oil
21g cocoa powder
106g plain flour
1g baking soda
21g milk

1. Put the pot on the fire, pour in the oil immediately to heat up and off the fire when the oil start to warm.
2. Add in the cocoa powder and stir well to dissolve the cocoa powder with oil and set aside.
3. Mix eggs, sugar, salt in the mixing bowl and whisk in high speed till thick and creamy, increase the volume unitl the color turn pale.
4. Add in glucose and whisk in medium speed until ribbon stage.
5. Mix in the sifted flour and baking soda, whisk in low speed for 3 circles to let the flour mix into the egg mixture. Then turn to medium speed and whisk for about 20 circles (about 20 seconds) to mix well.
6. Fold 1/3 to 1/2 of the batter into cocoa mixture and mix well. Pour the mixture back to the remaining batter, add in milk to mix well.
7. Pour the batter in the cake tin till 60-70% full.
8. Bang the cake tin on the table lightly to reduce some air.
9. Bake at lower heat 160 degree upper heat 180 degree for 35 mins.
10. Once done, remove from oven and turn the cake tin upside down on wire rack for it to cool down.
11. When the cake is cool, press round the top side of the cake and push up the bottom plate to remove the cake.
12. Press round the bottom of the cake to remove the cake from the bottom plate.

For Filling and Frosting :
260g whipping cream
1 can dark pitted cherries
60g shaved chocolate

1. Whip the whipping cream till stiff.

To Assemble :
1. Slice the cooled cake into 3 layers.
2. Place one layer on the turntable/cake board and brush with some cherry syrup.
3. Spread whipped cream and scatter pitted cherries over it.
4. Place the second layer and spread the whipped cream and scatter the pitted cherries.
5. Set the third layer of sponge on top of it and spread top and sides of cake with remaining cream.
6. With fingers, gently press chocolate shavings into cream on sides of cake.
7. Decorate with whipped cream rosettes and garnish the pitted cherries (drain the cherries till dry with kitchen tower).
8. Finally sprinkle some chocolate shavings on the top and chill for 2-3 hours before serving.

Thursday, April 1, 2010

Butter Roll Crisp Bread

I always wanted to try baking bread but as I do not have any bread machine or heavy duty mixer (Although my kenwood mixer came with a dough hook but I dare not try to use it to knead the dough, afraid the mixer cannot tolerate the torturing and declare advance retirement :P), and thinking of kneading the dough by hand really back me off.

I have been flipping through the bread recipes recently, went to library to borrow baking books on bread etc. The reading made me even more urge to lay my fingers on the dough.

Finally, I decided to bring the ingredients to my mum's place for 1st trial of bread making. Thinking if I am over tire of kneading the dough, my dearest helpful sis will sure lend me her helping hand hehehe...

1st mistake, I should have knead the dough on the table. Instead, I put the dough in the mixing bowl and knead it in the bowl while watching TV. Thus, the kneading seem never ending as I didn't put in effort to knead (well, guess I am not a multi-tasking person) and the effort needed is double if knead in the mixing bowl vs on table top.

2nd mistake, I shouldn't use eggwhite to brush the top of the bread, I think this will harden the surface of the bread.

3rd mistake, I should have monitor closely on the oven rather than leave it till times up that caused the burnt top.

4th mistake, I should have chose another more easier recipe for 1st bread making as this recipe is not easy to manage as it needs to fold and roll up the dough after spreading the butter twice and also the cream cheese.

Recipe from Honey Bee Sweet.

400g bread flour
20g quality unsalted butter
50g caster sugar
6g salt
1 egg yolk
220ml fresh milk (I replaced by strawberry milk)
6g instant active yeast

60g quality salted butter, room temperature (divide into 2 portions)
30g cream cheese, room temperature

1. Knead the ingredients bread dough together till it's smooth and elastic.
2. Let proof in a covered container up to 90 minutes or more till double in size.
3. Punch out the air and roll into a ball. Let rest for 20 minutes before shaping.
4. Roll out the dough on a lightly floured surface into 20cm by 40cm rectangular sheet.
5. Spread one portion of the salted butter on to the dough evenly, leaving 1" at the edges.
6. Fold up the dough in a letter form and again roll out into 20cm by 40cm rectangular sheet. At this point if the dough is hard to manage, chill in fridge for 15 minutes before working with it again.
7. Spread the 2nd portion of the rectangular sheet dough and fold in letter form again. Again repeat the above, then spreading the cream cheese at last. Finally fold and roll out into 10cm by 20cm.
8. Using a rubber scraper, cut the dough into half, meaning 2 pieces of 10cm by 10cm.
9. While working on one, chill the other portion. Cut the dough into 10 strips of 1cm by 1cm. Do not worry if you don't get the measurement accurately, just make sure you can get at least 8 to 9 strips of dough out of one portion.
10. Twirl the strips, cut side facing up and coil the dough up and place in a greased baking pan of your choice. Repeat till all dough is used.
11. Let proof for 45 minutes. Preheat the oven to 200°C.
12. Brush the top with egg wash and bake in the oven for 20 to 24 minutes till top is golden brown.
13. Once out of the oven, you can glazed the top with warm jam else leave it to cool on rack.

Although the bread was burnt with ugly outlook but it tasted quite soft and very fragrant. Dear husband and sis commented was nice and kind sis kept praising and to proof, she helped herself with 2nd serving.

Buttermilk Country Cake

When I 1st saw the buttermilk country cake from aunty yochana's blog, I told myself I must try it since I like butter cake. However thinking of need to purchase buttermilk just to bake the cake and I am afraid that the balance buttermilk will stock until expire (such case always happened :P), the plan has been shelving for quite sometimes until I got to know that I am able to use milk + lemon juice to substitude the buttermilk.
Since I have lemon and milk in the fridge and the rest of ingredients that I always will keep stock so I just went ahead to bake.

When the cake was baking inside the oven, the aroma of the cake was so strong, I kept breathing deeply to inhale the fragrance. My neighbour can definately smell it too. :)

As the baking steps of this cake seem simple, I was taking forgranted that I didn't prepare the ingredients 1st. I just proceed with the baking steps by steps at the same time, prepared the ingredients. This was really a big mistake! Probably due to this, I had over mixed my batter that caused the deflated of the cake.

Look at the cake, looked wet like uncook although the skewer inserted came out clean. :(

Recipe from Aunty Yochana.

80g egg yolks (about 4 small size eggs)
160g buttermilk (I put 1 tbsp of lemon juice in the measuring cup and pour the milk in to fill up to 160ml and let it sit for at least 10 mins)
5g vanilla (1 tsp)
200g sifted cake flour
200g sugar (I reduced to 130g)
15g baking powder (about 3 tsp)
1/8 tsp salt
120 g butter

Method :
1. In a bowl, lightly combine the yolks with 40 ml of the buttermilk.
2. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
3. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins to aerate and develop the cake's stucture.
4. Gradually add in the egg yolk mixture and beat for another min.
5. Pour batter into an 8" round pan and bake in preheated oven at 175 degree for about 50 to 60 mins or till skewer inserted comes out clean.
6. Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.
7. Slice and serve.

The cake is very fragrance, it taste quite nice even the cake is compact instead of fluffy that it should be. If not cos of the overmixed of batter, I believed this cake must be very delicious. I will definately bake it again!


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