Wednesday, March 30, 2011

Maple & Raisin Scrolls

Hi all, I've been alittle quiet lately huh..;) Just came home from a short vacation with my hubby, and it was really nice that we let go all things behind for awhile. But leaving my girl behind was quite difficult, and I don't know how much I've spent for my phone bills..haha! Anyway I do had a great time, shopping and hunting for good food!! Well, good to be home and good to work in my kitchen again. Seems like lost my mind for awhile looking for new recipes and when I glance into my to-do-lists...there really alot to bake! Without any hesitation, I just chose a simple one for our breakfast this morning. Warm scrolls for breakfast...yummy! A recipe adapted from Women Weekly Magazine but with quite alot changes...heehee! Recipe: 1/2 cup raisin 1/2 cup almond powder 2 tbsps brown sugar 3 cups self raising flour 30g butter, chopped 1 cup fresh milk ** maple syrup (amount as desire) Method: ~ Preheat oven at 220'C. Lightly greased a 7" round pan and line with parchment paper. ~ In a small bowl mix together sugar, raisins and almond powder. ~ Sift flour into a large bowl and rub in butter with your fingertips. ~ Make a well in the cneter and pour in milk all at once. Using a butter abd bread knife mix quickly into a soft dough. Do not over mix. ~ Turn to a lightly floured surface and knead gently. Roll flat dough into a rectangle and 2cm thick. Sprinkle raisins mixtre and roll up tightly like a swissroll. ~ Cut the log into 8 pieces and place into the prepared pan. ~ Bake at 220'C for 15 minutes. Transfer onto wire rack and top with maple syrup. Hot scrolls right from the oven! I never thought those scrolls taste so yummy though because it was the first time baking. Trust me, you'll love it. The original recipe called for dates and pecans, then top with honey instead. I'll like it this way though and raisins is our favourites instead of dates.
Texture was good. Very crispy outside and soft inside. We can have 3-4 in a go...YUM!

My daughter said the shape looks like cinnamon rolls but taste better..haha! Okay I know that, I think she's trying to tell me she dosen't like cinnamon..;p

Have a nice week ahead!


Wednesday, March 16, 2011

Cutie Strawberry Rolls

Few days ago, my aunt (舅母) sent me a link bout this cute strawberry roll, once I opened it, my reaction was...WAH!!! SO CUTE!! While I was planning to try it out, my aunt and my youngest sis have posted theirs..haha! Their work was so fine and nice..:) So without any delay, I did mine this morning!
This was from a blogger in Taiwan, and of course everything was written in Mandarin. You can have a look at hers here.

Not much changes have been made here, I used some pandan paste for the strawberries leaves instead..;p And why is my rolls got holes ha? Maybe I've folded it too much..:(

See, this is how it looks after cute isn't it...haha! Anyway I think I should post the recipe here which I'll translate it to English for my own reference.
Egg yolk Batter:
6 egg yolks
20g sugar
60g fresh milk
45g cornoil (original called for salad oil)
100g cake flour (original called for low gluten flour)
15g cornflour
Egg Whites:
6 egg whites (original called for 5.5 egg whites)
70g sugar
Ingredients for little strawberries:
20g egg whites
10g sugar
few drops strawberry paste or red colouring
** some cocoa powder diluted in some water (brown color)
** some pandan paste (green color~leaves)
Some whipped cream and some halved fresh strawberries.
~ First, preheat the oven at 180'C. Then lightly whisk the egg yolks together with 20g sugar, then add in fresh milk and coinoil and mix well.
~ Add in cake flour and cornflour and stir well. Set aside.
~ Spoon out 30g egg yolk batter and mix in the red colouring or strawberry paste. Mix well.
~ Whisk the egg whites and sugar (ingredients for little strawberries) till half soft peak form and add in the prepared 30g egg yolk batter. Stir well.
~ Spoon the pink batter into a piping bag with tip #3. Pipe some little triangles onto lined tray (10"x14").
~ Bake at 180'C for 1 minute then set aside.
~ Whisk the 6 egg whites together with the 70g sugar until peak form.
~ Fold into the remaining egg yolk batter. Then pour batter over the half-baked strawberries.
~ Flatten the top with a spatula and bake at 175'-180'C for 12-13 minutes.
~ Transfer on to wire rack to cool completely. Then slice into half.
~ Once completely cooled, spread the whipped cream and place some strawberries on the cream and roll up.
~ Once the rolls are stable, colour the strawberries with prepared cocoa powder and pandan paste.
** For more step by step details and pictures, you can find it here.
There'll be 2 rolls all together, and I did one with a cute Hello Kitty...does it look okay?....LOL
Luckily when I asked my daughter what can she see here, she did answer Hello Kitty...haha!

Texture is super soft. Maybe I'll try it with some other fruits. Kiwi? Orange? Banana? Or maybe durian...;p


Thursday, March 10, 2011

Mini Banana Chiffon Cake

Holiday...HOLIDAY!! 2 more days there'll be the first term break for all schools in Malaysia. It seems that I'm more excited than the! I need a break, I need to shop, I need to gather with dear friends and I need to bake!! seems 1 week is not enough for me!!
When I am in such a good mood, I used to sleep less and spend more time in the kitchen..heehee!
I've just baked a mini size banana chiffon for our breakfast tomorrow. This was adapted from Kevin Chai's chiffon cake is done, but with some adjustment to fit in my 4" mini chiffon pan..;p
Though this was my very first time of baking a banana chiffon cake, and you know what happen?
I've inverted the pan once done, and left the house to fetch my little girl. Then when we got home, my cake was lying on the table istead..haha! I thought I fail but no was still good!
Here's it..have a look!

Soft and fluffy it was. Happy with it and of course I've shared half of it with my dear friend. Yup, she said nice...:D Then my daughter took a piece, I took a piece...well well, there are only 3 left..haha! Suppose to be our breakfast...LOL!

Okay, if you want to bake a small chiffon using only a 4" pan, here's the recipe..:)

Egg yolk batter:
3 egg yolks
1/8 tsp salt
30ml cornoil
85g banana (smashed)
20g sugar
55g plain flour

Egg white foam:
4 egg whites
1/4 tsp cream of tartar
45g sugar

~ Preheat oven at 170'C.
~ To make egg yolk batter, lightly whisk sugar, salt and egg yolks together, then add in oil, smashed banana and mix well. Lastly add in flour and mix to form a batter.
~ To make egg white foam, beat egg whites and cream of tartar until soft peaks form then gradually add in sugar beating at high speed until frothy and stiff peaks form.
~ gently fold beaten egg white foam into wgg yolk batter until well blended.
~ Pour into 4" chiffon tube pan. Bake in preheated oven at 170'C for 25-30 minutes until tester comes out clean.
~ Remove from oven and invert cake until completely cooled.

Have a nice weekend!!

Tuesday, March 8, 2011

Bread Fever

Hi, are you in a good mood? I am!! And I'm counting down for this weekend's meet up with my dear friend..:) You know who you! Well well...when you are counting down and waiting for the day to come, it seems to come so slow, but when the days'll be over very fast..;p
That's what they say..happy moments don't last..;p
While counting down my days, I'm trying to make myself busy. That I feel the days past faster..haha! And so I did bake alot this!
Last weekend I got myself some new books and one of them is 麵包教室 (5'C冰穜的美味). I didn't know that this book is written in mandarine, and I took quite along time reading and understanding it...haha! It's a good book anyway.
Without any hesitation, I try it out as soon as I finish reading. Here's all the bread from the book!

Since I've made quite alot of the starter dough, so here comes all kinds of bread I baked in 1 night! We had a bread feast the next!
1st, the chicken floss buns, then red beans buns and lastly a coconut loaf!! All with the same starter dough I prepared...:)

Here's th recipe translated for easy reference...
Recipe for the starter dough:
500g bread flour
325g water
2g instant dry yeast
~ Mix everything in a mixer until a dough form.
~ Then place in an airtight container and let rise for 1 hour. Then transfer the dough into the fridge and chill at 5'C for 20-24 hours.

Recipe for Red Beans & Chicken Floss Buns:
315g bread flour
120g sugar
6g salt
75g eggs (without shells)
18g yeast
105g water
25g honey ( I used golden syrup)
60g butter
400g starter dough
Red bean paste
Chicken floss
~ Mix all ingredients together until an elastic dough form. Let proof for 80 minutes.
~ Separate dough into 90g each and round up. Let proof for another 20 minutes.
~ Wrap in red bean paste and chicken floss into each and let proof double in size (about 30 minutes)
~ Egg wash each buns and bake at 180'C for 12-15 minutes.
~ For the chicken floss buns, rub some butter on the buns while they were still hot and sprinkle some chicken floss on top.
Texture was super duper soft!! They were still soft the next day...:) Well since I still have some starter dough left, I baked another recipe from the book, a coconut loaf. The loaf was great, soft with milky coconut fillings..YUM!!

Opps..the top alittle burn..haha! That have to do with my uneven heat oven...;p
Now, the recipe....
206g bread flour
100g fine sugar
5g salt
15g instant yeast
1 egg
75g fresh milk
50g butter
390g starter dough
**Coconut paste
Method for the bread dough:
~ Mix everything together until an elastic dough form. Let proof for 80 minutes.
~ Cut dough into 225g each (altogether 4), round up and rest for 20 minutes.
~ Flatten each dough and roll up like a swiss roll. and rest for another 20 minutes.
~ Flatten each dough again and spread the coconut fillings. Roll up like a swiss roll and place in a prepared loaf tin (I used 2 tins - 9"x4.5"x4.5"). (2 rolls in a tin)
~ Let rise till almost 90% full of the tin then spread some remaining coconut fillings on top of each loaf.
~ Bake at 160-180'C for 35-40 minutes.
~ Remove bread from tin once ready.
Recipe for the coconut fillings:
4 eggs
180g sugar
40g milk powder
100g butter (melted)
400g grated fresh coconut
~ Mix well all ingredients before adding the grated fresh coconut. (Make sure the milk powder are totally well mix.
~ Then add in grated fresh coconut and mix well, and its ready to use.
Super soft inside with crispy top...super delicious! I'll try to bake all the recipes from this book and that means we'll have lots of bread from now on..haha! It's abit time comsuming but it worth the wait..:) Maybe you can try to have alook at this book at your nearest book store, you may like it too.


Sunday, March 6, 2011

Nyonya Tapioca Kueh

Schools holiday is around the corner. Another week to go I'll have a nice break and a gathering that I've been so looking forward to. That means we'll have delicious and yummy food too, oh so excited!! Oh watch my diet...I have to remind myself for that..haha! But there is always "eat first then starts diet tomorrow"...;p
Okay, forget about the diet thing, and I've baked this yummy tapioca kueh for supper few days ago.

It's not as high as the picture shown in the book, probably I've used the wrong pan for this recipe..;p Anyway the texture was good but not the next day. It gets harden the next day even I've heated it..:( So if you are trying this recipe, do finish it the day it was freshly bake.
Recipe adapted from "Nyonya Traditional Kueh by Chef Ricky Ng".
Here's the recipe for easy reference....
1kg grated tapioca
few banana leaves
2 eggs (beaten)
1 tbsp milk powder
1 tbsp custard powder
1/2 tbspsago flour
160g sugar
30g fresh grated coconut
30g butter (melted)
**1 beaten egg & a pinch of salt for brushing the top.
~ Squeeze dry grated tapioca, then add in all others ingredients (except banana leaves)
and mix well.
~ Line the 7" square tin (has been corrected) with banana leaves, then pour in tapioca mixture and steam over high heat for 30 minutes. (by the same time, preheat the oven at 180'C)
~ Remove from steamer, brush with (topping ingredients) egg mixture.
~ Bake the kueh at 180'C for another 30 minutes. Test the kueh with a bamboo skewer comes out clean, then cool the kueh completely before slicing.

The top was slightly crispy and the insidde was soft. Chewy and soft texture when its fresh. I can say this kueh is slightly light and healthy because there's only 30g of grated coconut used rather than coconut milk.

Try it out and let me know whether you like this recipe or not. Happy baking and have a nice day...:)


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