Monday, November 20, 2017

Brioche Croissant With Apricot Jam 布莉歐牛角面包


Another French classic baked ~ the brioche enriched with loads of egg & butter. Unlike the common laminating croissant, this is a light & airy bread like pastry which is highly recommended. to all bakers. I have repeated this recipe for many many times and my family & friends just love it so much. And I am still coming back without bored. I was thinking maybe you can include this into you coming X'mas breakfast or X'mas eve menu. Who knows !!! Please read on for more.

Ingredients for brioche dough :
280gm  bread flour
260gm   all purpose flour
1 TB  instant yeast
4 TB  sugar
1-1/2 tspn  salt
250ml  warm milk
3 egg yolk
1 whole egg
200gm  cold butter, chopped

*Fillings : one jar of apricot jam
* Egg glazing : 1 egg yolk mixed with 2 tspn milk


Method :
(1)  combine flour, sugar, salt & yeast into a big mixing bowl then mix well.
(2)  then stir in milk and eggs till soft dough is formed.
(3)  now, add in butter little by little till everything cooperated.
(4)  next, place soft dough to plastic bag and nicely sealed. Then keep refrigerated overnight.
(5)  divide chilled dough into 2 portions, round it and return it into to fridge for another 30 minutes.
(6)  now, take one out from the fridge and place it to  floured working table. You need extra flour for coating for this one. Then flatten dough into a big round disk between a plastic sheet.
(7)  next, cut dough into 12 portions as picture shown and place on the jam, then roll it up like a swiss roll from the larger edge to the sharp edge to form a croissant. Repeat the remaining chilled.

(8)  when done, leave rolled dough to rest for 20-30 minutes then brush on egg glazing.
(9)  finally, bake at preheated oven 180-190'C for 18-20 minutes or till golden brown. The bread became dry & dense when its overly baked.

Here is the best part ...... once the bread became cool enough, decorate all brioche with sugar dusting and serve

I can take half a dozen of these delicious brioche at one time. Yeap..... if you don't believe it !  Just try one shot ...... I bet you're going to addicted to it as well. >o< Want to challenge me !!! haha.....

Friday, November 17, 2017

Viennese Chocolate Sable Cookies 维也纳巧克力黄油曲奇


I am finally making one of the famous recipe from The Patisserie of Pierre Herme, Viennese chocolate sable the classic Austrian soft butter cookies. Pierre Herme is one of the best classic pastry kitchen in Europe. No doubt that this recipe is highly recommended by all bakers. ( Click here to read more of Pierre Herme Paris ) Once you enter the door of Pierre Herme, I'm sure you won't comes out with empty handed. I think I will most probably went broke just in one shopping and won't leave the shop untill I tried every single piece of desserts there. Holly molly ! haha..... 

Some recipe adding in three (3) egg white instead of two but I tried the two egg white and its fine to me. The shaping turns out really sharp at all edges.

(Recipe adapted from here)
Ingredients for cookie dough :
250gm   butter, softened at room temperature
100gm   icing sugar
1 tspn   vanilla essence
250gm   all purpose flour
30gm    cocoa powder
1/2 tspn  salt
2 large egg white

Method :
(1)  mix together flour, cocoa powder & salt till well cooperated.
(2)  cream butter, vanilla and sugar till fluffy & pale or almost double in volume.
(3)  now, fold in flour mixture beating in low speed till everything well combined.
(4)  whisk egg white till stiff or in soft peak then fold them into the batter.
(5)  spoon batter into pastry bag fitted with a large star nozzle and pipe the cookies onto baking tray lined with silicon sheet.
(6)  finally, bake at preheated oven 180'C for about 18-20 minutes or till the bottom dry & crispy.
(7)  once its done, cooled and then keep in airtight container.

No fail recipe ! I am a HAPPY HAPPY baker indeed. Since X'mas is just at the corner, you can start you little baking project with this recipe now. Hope you guys will love it too. Enjoy !

Tuesday, November 14, 2017

Yorkshire Pudding 約克郡布丁


I heard so much about yorkshire pudding and finally managed to put my mind set to go for it. Yorkshire is originated from England and it is something quite similar to popover, which is called the American yorkshire. However, I went through checking out the making of yorkshire on Gordon Ramsey page and also on The Spruce, and both are very informative which helps a lot in the making. Please read on for more.
,
Ingredients :
4 eggs
1 cup  full cream milk
1 cup  all purpose flour
1 tspn  vanilla essence/extract
a pinch of salt
* some cold butter diced

Method :
(1)  beat the egg together in a mixing bowl then shift in the flour & salt to make it a smooth batter.
(2)  next, whisk in the milk till combined, then transfer to a large measuring cup & set aside to rest for an hour.
(3)  when ready, preheat oven at 250'C and place diced butter to each muffin cups and put tray into oven for 15 minutes or till butter turns really hot which will help the rising.
(4) now carefully pour batter to hot muffin cups then put tray straight back to the oven and let to bake for 15 minutes or till risen & turns golden brown. Do not withdraw tray from oven, just slide out the tray and fill in the batter then push it back straight.

Look ! The batter will slowly rise and rise..... and rise and then finally turns brown.

Finally, here's how the first batch looks !  For me, this is still not perfect enough.

I am so glad at least I had my final two which turns out perfect in shape. The main factor is the tin & butter is hot enough at the same time, which the melted butter started sizzling.

Now, you can serve them with sweet & savory filling as desired. I love it sweet and I made some apple pie filling for this. Yummmm ..... just so addictive ! This is a simple recipe, yet need a good skill to keep the pudding to bloom in a perfect shape. I can do it, I am sure you can too !  Happy baking everyone & have fun.

Saturday, November 11, 2017

Khachapuri With Otak-Otak 哈恰普哩


Khachapuri was in my list to do since yeeeeears ago, which means cheese filled bread.  I found it when flipping my collection paper file yesterday..... yeap, paper file not pen drive ! Since hubby & I going to attend dinner party tonight, I decided to prepare this for my boy..... for his dinner. >o<  He will be over joy whenever I prepare western food for him cause his papa is not a western food person. haha..... I just grab whatever I have in the fridge. Wow.... didn't expect it turns out looking so amazingly delicious !  I gave one away to a friend and one for my boy.  And they both coming back asking for more. LOL

Ingredients for creamy filling :
50gm   butter
2 TB  all purpose flour
250ml   full cream milk
salt & pepper to taste

Method :
Melt butter over low heat then stir in flour to mix well. Just about done, add in half of the milk immediately and continue stirring the mixture to form thick paste. Add in the remaining milk and keep stirring till smooth & runny paste is formed or to the consistency as desired. Set aside.

Ingredients for topping :
3-4 cups  shredded mozzarella cheese
some homemade otak-otak 
1 pce  turmeric leave, thinly sliced
2 TB crashed black peppercorn
1 TB  chili flakes


Ingredients for bread dough :
350gm  bread flour
150gm  all purpose flour
1 TB  sugar
1/2 tspn  salt
2 tspn   yeast
280ml   warm full cream milk
2 TB   corn oil

Method :
(1) mix together warm milk & yeast and let to rest for 10 minutes, add in oil once its ready.
(2) combine flour, sugar & salt into a big bowl then mix well.
(3) now, stir the wet ingredients into flour till smooth dough is formed. Then let to rest for an hour or till double in size.
(4) next, punch dough to release excess air and knead till smooth.
(5) place dough to working table and divide into two portions, let to rest for another 15 minutes.
(6) now, flatten dough into oblong size, as shown in picture below.

(7)  slightly fold both longer side of dough inward and seal the meeting point of the edges, as picture shown below.

(8) now, place shaped dough to a slightly flour parchment paper. Then spread on creamy filling and then top with otak-otak pieces, sliced turmeric leave.

(9)  finally, top with extra mozzarella cheese and sprinkle on some black peppercorn & chili flakes.
(10)  and then go straight to the oven and bake for 10-12 minutes at 230-250'C to till the bread is nicely brown.

Now, sprinkle on extra turmeric leaf and serve.  No one can ever expect the surprises underneath !

Thursday, October 26, 2017

Skolebrod @ Norwegian Custard Bun 挪威蛋羹包子

My brand new discovery SKOLEBROD, the Norwegian custard bun also meaning sweet school bun.  I accidentally stumble on this gorgeous bread a while ago and it just captured my attention immediately. And that it ! I knew I got to do it and I did. Yay。。。。Please read on for more.

Ingredients for dough :
Ingredients for dough :
275gm  bread flour
3/4 tspn   yeast
100ml  warm milk
1-1/2 Tb  sugar
¼ tspn  salt
1 egg
40gm  butter

Method :
(1)  combine flour, yeast, sugar, salt, egg & milk into a large bowl and mix to form sticky dough.
(2)  add in butter and continue kneading till smooth dough is formed, then leave to rest for an hour or till double in size.
(3)  now, punch to release excess air and knead till smooth.
(4)  place dough to working table and divide into 10 portions about 48gm each. Rest for 10 minutes, then round them by folding dough inwards to form the shaping.


(5)  place shaped dough to greased tray and leave to rest for 30 minutes or till double in size. Then press center with a rolling pin as shown on picture to form a hole.
(6)  fill center with custard. Finally, bake at preheated oven 195'C for about 20-25 minutes or till golden brown.

Ingredients for vanilla custard :
3 egg yolk
50gm  sugar
190ml   milk
20gm  all purpose flour
1 tspn  vanilla essence/extract

Method :
(1)  beat egg yolk & sugar till light & fluffy, then stir in flour till cooperated
(2)  heat milk till starts bubbling then pour half into egg mixture and mix well.
(3)  next, pour egg & milk mixture back to the remaining hot milk and cook over low heat till thick.
(4)  once its done, off the heat and leave to cool before used.

Ingredients for coconut frosting :
125gm  icing sugar
2-1/2 TB   lemon juice
1/2 cup shredded coconut
(mix all ingredients till well cooperated)

Once the buns are cool enough, spread coconut frosting over it then serve.

Looks just like a golden egg yolk on the bread. Don't you love it too !

Sunday, October 22, 2017

Swirl Cinnamon Pillow Cake 肉桂枕头蛋糕

Something truly inspired me when I was scrolling across facebook the other day. I saw a video with swirl cinnamon sheet cake and instantly thought of making it. However,  I was about to try something new by making the cake with Western flavour in combination of Eastern baking technique. How do you love the idea ! Let's find out. Please read on for more.

Ingredients :
(A)
8  egg yolk
125gm   all purpose flour
1 tspn    baking powder
90gm     corn oil
110gm   full cream milk
1 tspn   vanilla essence

(B)
8  egg white
110gm   castor sugar
1 tspn   salt
1/8 tspn   cream of tartar

(C)
1 TB  cinnamon powder

**Frosting : 1/2 cup icing sugar mix with 1 tspn  lemon juice





Method :
(1)  sift together flour & baking powder and mix well.
(2)  now, heat milk, oil and coffee powder for about 2 minutes or till mixture became about to hot, not boiling.
(3)  stir flour mixture into warm milk mixture till everything well blended ( as picture shown above), then add in egg yolk in few batches and continue beating till well cooperated. Set aside.
(4)  next, in another mixing bowl beat egg white till foamy by adding in sugar & cream of tartar gradually, continue whisking till egg white became soft peak (meringue like).
(5)  now, fold the meringue into the yolk batter in 3 batches and mix till everything well cooperated.
(6)  transfer half batter into a 8" lined with parchment paper on bottom, mix together 2 tablespoon of batter with cinnamon powder till cooperated then spread half over to batter and make a swirl. Place the remaining batter over and add in the remaining cinnamon mixture as well to make a swirl.
(7)  Level batter by holding pan 2" above counter, dropping it flat on the counter. Repeat this several times to release air bubbles.
(8)  finally, bake at preheated oven 170'C for first 20 minutes on lower rack (for 42L oven size), then 150'C for 60 minutes. Please adjust your oven temperature according to your oven cause some used only 140'C for other half baking.
(9)  once its done, ajar oven door for 5 minutes before bringing out the cake, invert and remove parchment paper. Slice the cake only when its cooled.
(10)  drizzle icing frosting over the top then serve.

So far, I have to admit that this is the best sponge cake I've ever tested. The texture is really really light & bouncy. And not too sweet.

Bet you guys going to love this ! It's soft, moist & delicious. However, you may try making this with a 9x13" tray to transform into sheet cake. Definitely, more surprises ahead. Have fun everyone !

Tuesday, October 17, 2017

WBD 2017 Cheesy Earthquake Bread 地震奶酪面包

HAPPY WORLD BREAD DAY 2017 !!! Gosh, I've been extremely busy for the past whole week. I rushed home from the forest after camping 4 days there and then drove all the way to my mother in law's place to celebrate her 88 year old birthday on the following day. Anyway, I am lucky because hubby did the entire driving.... hehehe..... I've got everything prepared to start my little bread project to celebrate 2017  World Bread Day at my mother in law's place. Thank goodness, I managed to take down some photos before my family polished off everything.  haha.....  And then came back home found out my home wifi is out of order !!!!  WHATTTT !!!! The service technician only turns up an hour ago to get this thing fixed. Thank you so much guys ! And also a big thank to Zoe @ Bake for Happy Kids for the inspiration.


Outdoor photos always look so good & refreshing. Isn't it !

World Bread Day, October 16, 2017
Ingredients for dough
275gm  bread flour
3.4 tspn   yeast
100ml  warm milk
1-1/2 Tb  sugar
¼ tspn  salt
1 egg
40gm  butter

*2 TB   orange colour cheddar cheese powder
*100gm   cheddar cheese block, grated finely

Method :
(1)  combine flour, yeast, sugar, salt, egg & milk into a large bowl and mix to form sticky dough.
(2)  add in butter and continue kneading till smooth dough is formed, then leave to rest for an hour or till double in size.
(3)  now, punch to release excess air and knead till smooth.
(4)  place dough to working table and flatten it into 8x12" sheet then spread on the cheese powder.
(5)  roll dough to form a swiss roll then place it to a 4x4x9" tray lined with parchment paper.
(6)  leave to rest for 30 minutes then brush the top with some butter and then spread on the grated cheese.
(7)  finally, bake at preheated oven 175'C for about 20-25 minutes or till golden brown.

Who doesn't love the cheesy topping !

HAPPY WORLD BREAD DAY 2017 EVERYONE !!! Enjoy & have fun.

Monday, October 9, 2017

Savory Mushroom Floss Baked Sponge Cake 咸甜蘑菇丝烘蛋糕

I am so happy to give this version a trial and I am loving it to bit. My family is addicted to this cake as well. This is the kind of cake you can't easily get from anywhere. I actually tried the steam version and it is as good too !  I'll have to say I love both. Frankly, I am not a good essay writer, not even during my school days.... haha....  After blogging I started to write more. This is NOT so MEeee..... !!!  Please read on for more.

I am using the common sponge cake method on this recipe. The cake turns out isn't as bouncy as the cooked method.

Ingredients :
(A)
7 egg wolk plus 1 whole egg
90ml  corn oil
90ml  full cream milk
125gm  all purpose flour
1/2 tspn  baking powder

(B)
7 egg white
100gm  sugar
2/3 tspn  salt
1/8 tspn  cream of tartar

(C)
1 cup   mushroom floss
2 TB   parmesan cheese powder
2 TB   roasted sesame seeds
1 TB   nori flakes
(mix well)

Method :
(1)  for ingredient (A), mix together milk, corn oil, egg yolk & whole egg, beat till pale & light.
(2)  next, stir in flour & baking powder till well cooperated. Set aside.
(3)  for ingredient (B), whisk egg white till foamy then add in salt & cream of tartar, continue beating till fine foam then add in sugar. Beat to stiff foam.
(4)  now, fold meringue into mixture (A) in 3 batches till everything well cooperated.
(5)  pour half portion of batter to a 8" tray lined with parchment paper, spread on mushroom floss mixture and pour in the remaining batter spread to cover. Sprinkle on the leftover mushroom floss mixture.
(6)  finally, bake at preheated oven 170'C for about 20 minutes then lower to 150'C for another 60 minutes.
(7)  once its done, invert the cake and leave to cool completely before slicing.


 
No matter its cooked method or common sponge cake version, baked or steamed...... this cake is a STAR !  Just in case, you want to go for the cooked version, please click here for the recipe. I bet you will love it to bit as well. Happy baking everyone & enjoy your week ahead !

Wednesday, September 27, 2017

Red Velvet Cream Cheese Snowskin Mooncake 红色天鹅绒奶油乳酪冰皮月饼

I wanna start making mooncake so very much but the lazy bugs kept buzzing me for months. And that out of the blue something finally inspired me to keep me motivate. Thanks to Whisknfold ! If you're craving for some ice cream mooncake, this should be something to satisfy your need. Please read on for more.

Ingredients for cranberry cream cheese filling :
250gm   cream cheese, softened at room temperature
50gm   icing sugar
1/2 cup  frozen cranberries, chopped

Method :
(1)  beat cream cheese and icing sugar till well cooperated.
(2)  now, add in cranberries and mix well, then keep chilled for 2 hour or till set.
(3)  next, divide cream cheese into 40gm each and round it.
(4) finally, keep into freezer for another 2 hours or till well set, which is hassle free during the wrapping session.

Ingredients for Red Velvet dough :
130gm   cooked glutinous rice flour / Koh fun
1 TB   cocoa powder
3 tspn   beetroot powder
100gm   icing sugar
45gm   crisco shortening
100ml    ice water

Method :
(1)  combined koh fun, cocoa powder, beetroot powder & icing sugar into a bowl then mix well.
(2)  now, stir in shortening and rub with your fingers till everything well cooperated.
(3)  next, add in cold water and stir to form a soft dough. Knead till smooth then set aside to rest for 30 minutes.
(4) once its ready, divide dough into 35gm each and flatten each with rolling pin between plastic sheets into a round disk.
(5)  insert a cream cheese ball onto flatten dough then push to seal it nicely.
(6) coat wrapped dough with koh fun then shape it with a mooncake mould.
(7) finally, keep chilled to set before serving.

Well, working along with cream cheese is like chasing time, as cream cheese became softened too quickly.

Thankfully, my mission completed in no time and the cake still in one piece. haha......  By the way, have anyone of you tried the Red Velvet Mooncake from Calton Hotel ? Kindly describe the deliciousness to share. Many thanks.

Monday, September 11, 2017

The Famous Crater Cheese Honey Cake Copycat 芝士火山口蛋糕

My family & I have spent a day travelling to Kuala Lumpur last weekend. We are sending my girl to her new place for a 3 months practical training there and glad there's no traffic jam along the way. After settling down, we went for lunch around her residential area. Phew.... I realized that food is getting pretty pricey in the city these days. Well, I am NOT forgetting to get my girl some storage food as well before we're leaving. So, we went to a nearby bakery shop. And this is the cake I first spotted when I stepped into the shop. hahaha..... I bought one to try it. But still think the top cheezy layer is too thin and causing me craving for more. Sooo.... I knew I am going to make one when I got home and I did. I actually make two and its incredibly yum. Really something to die for. Please read on for more.

Ingredients for cheese honey topping :
( recipe for 3 units 6" cake)
90gm  butter
20gm  condensed milk
40gm  honey
140gm   cheddar cheese
1 TB  parmesan cheese powder
80gm   heavy cream

Method :
Put everything together into a stainless bowl then place bowl to double boiler and let to heat till everything melted. Then set aside to cool completely. Finally,  transfer cheese mixture to pipping bag and its ready for use.

Thanks to Sue Gan @ As The Deer for the inspiration.

I made two sponge cakes and almost messed up with one, due to my carelessness when setting the temperature. Luckily ..... the cake is still edible and yummy too !

Ingredients for sponge cake :
( recipe for 1 unit 6" cake)
(A)
50gm   butter
50gm   all purpose flour
60ml  milk
3 egg yolk

(B)
3 egg white
50gm  castor sugar
1/8 tspn  cream of tartar

Method : 
(1)  Ingredient (A), heat up butter & milk till just butter melted (not boiling) then add in flour to form a thick paste. Leave to cool for 10 minutes then stir in egg yolk and beat till everything well cooperated.
(2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add in the remaining sugar and beat till top foam.
(3)  now, fold meringue into mixture (A) till everything well blended. Do not over mix.
(4)  transfer batter to a 6" baking tray lined with parchment paper (only the bottom).
(5)  finally, bake at preheated oven 170'C for 20 minutes then 150'C for another 40 minutes.
(6)  discharged from tray and leave to cool completely, then keep chilled for an hour.

(7)  finally, squeeze on the cheese topping over the cake and then bake at preheated oven 230-240'C for about 6-8 minutes or till brown. And I love it really really brown.

Ooo...wow.... such great looking piece of work ! I am on cloud 9 already....

The burnt cheese topping is totally amazing. I dig in right away after a few shootings. Gosh, I am speechless ! The cake tasted soooooo sooooo good. Truly satisfying piece of cake. Oh yeah, this is a highly recommended treat to all my readers. Definitely something to die for !

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