Japanese Cream Bread

This is recipe is so simple and fail-proof. Good start for beginner like me. :D

Source: Magic Bread by Alex Goh

Ingredients:

A.  120g       bread flour

  85g       boiling water

B.  380g       bread flour

  75g        sugar

 6g        salt

 8g        instant yeast

60g         warm water

C.    60g       cold milk

100g       whipping cream

1          cold egg

D.    40g      butter

Method:

1. Add the boiling water from A into bread flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Add instant yeast into warm water, set aside for about 10 minutes
3. Mix B until well blended. Add in yeast mixture and C then knead to form rough dough. Add in A and knead until well-blended.
4. Add in D and knead to form elastic dough.
5. Let it proof for 40 minutes. Divide the dough into 12 pieces, 80g each and mould it round. Let it rest for 10 minutes.
6. Flatten it and roll it into oblong shape. Place 3 pieces of the dough onto a greased 17x9x6.5cm loaf tin. Make 4 loafs.
7. Let it proof for 50 minutes. Bake at 180’C for 20-25 minutes.

I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest

Vintage Rose Nail Art

Assorted Buns

One of the main ingredients for making bread is PATIENT! The waiting time for proofing is so long. But one bite of fresh bread from oven will make u think all the time and effort is worthy. :D

Below is my amended recipe.

Source: Baking Made Easy from Agnes Chang

Ingredients:

Sweet Bread dough

500g       bread flour / high protein flour

1 ½ tsp   instant yeast

100g       castor sugar

1tsp        salt

270ml     water

50g         soften butter

Fillings:

Chicken Sausages

Sweet Potato + Sugar + melted butter

Method:

1.     Get ready all the ingredients.

2.     Add instant yeast into 50ml warm water, set aside for about 10 minutes

3.     Put bread flour, castor sugar and salt into mixing bowl and mix well.

4.     Slowly pour in instant yeast mixture and water.

5.     Use slow speed to knead the dough till gluten is formed (can pull into a very thin sheet without tearing). Add in butter and knead till well-combined.

6.     Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth.

7.     Leave aside to prove till double in bulk. To test, press with finger: the depression should rise up and back to shape

8.     Punch down and knead again till smooth. Leave aside to rest for 15 minutes.

9.     Divide the dough into 20 equal portions and form into rounds. Rest for 10 minutes.

10.   Shape the dough and add in filling.

11.   Arrange shaped dough on a greased baking tray 5cm apart to prevent sticking.

12.   Brush with beaten egg, cover and leave to prove till double in bulk (about 30 minutes)

13.   Baked in a pre-heated oven at 200’C till golden brown, about 12-15 minutes. Remove and leave to cool.

I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest.

Still in Bunny Mood

Still in my bunny mood whenever I see my handphone casing... ;p

So i did another set of rabbit nail art this week.
Im using white, orange and green acrylic powder here.
Green nail polish as base and pink for polka dot
Lastly is black and pink acrylic paint to deco the rabbit and carrots.

Green Tea Mushi-Pan 日式蒸蛋糕

Source : http://ellenaguan.blogspot.com/2011/05/japanese-steamed-chocolate-cake.html

Ingredients: (makes 7 cupcakes)

85g 70g   Cake Flour (replaced with Self-raising flour coz out of superfine flour)

1 ½ Tbsp Green Tea Powder

1 Tsp       Baking Powder

1 Large    Egg

2 Tbsp     Drinking Water

3 ½ Tbsp Caster Sugar

2 Tbsp     Corn Oil

Method:

1. Sieves cake flour, baking powder and green tea powder together. (sieves at least twice)

2. Using a balloon whisk, beat egg and sugar till foamy and pale (about 5 minutes).

3. Stir in water and oil in sequence then follow by the flour mixture till well combined.

4. Lastly toss in 1.5 tablespoons of chocolate chips. Spoon mixture into prepared foil/ramekins cups that are lined with paper liners.

5. Place the cups in steamerwok (with boiling water in it), cover and steam over high heat for about 10 - 12 minutes(depending on the size) or until a skewer inserted into one of the buns and comes out clean.

Note for improvement:

1.   Will try again with cake flour and reduce flour volume coz the cakes’ texture are not as soft and smooth as expected with self-raising flour.

2.   Need to add in more sugar coz original recipe contain chocolate chips. My green tea Mushi-pan turned out not sweet at all.

 Before

After

Rabbit Everywhere

So excited after I bought this rabbit casing.. love the furry tail so much. :)

In order to match the casing, I decided to have rabbit nail too.

Rabbits' eyes for left hand is drew by my bf. very ugly. ;p

 Love my rabbit pen drive too. ;p

Bread Pudding

Love bread pudding so much and this is very easy to make. From preparation of ingredients till put into oven is just less than 30 minutes.  Tried this recipe for a few times never failed. But, recently my fridge is out of butter, I replaced butter with equal amount of vegetable oil. The pudding turned out soggy.

Source: http://www.momswhothink.com/easy-recipes/bread-pudding-recipe.html

Ingredients:

2 cups whole milk 

1/4 cup (57g) butter

2/3 cup brown sugar (light or dark, depending on taste preference)

3 eggs

1/4 teaspoon ground nutmeg (depending on taste preference)

1 teaspoon vanilla extract

3 cups bread, torn into small pieces (French bread works best)

1/2 cup raisins (optional)

2 teaspoons cinnamon (depending on taste preference)

Method:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 175 degrees C for 45 to 50 minutes or until set. Serve warm.

Bread Pudding Sauce

Ingredients:

1 cup whole milk

2 Tablespoons butter

1/3 cup granulated white sugar (light brown sugar can be substituted)

1 teaspoon vanilla

1 Tablespoon flour

dash of salt

Methods:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).

I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest.

Chewy Chocolate Cookies & Shredded Coconut Cookies (Subway style)

Source : http://allrecipes.com.au/recipe/10263/-subway--cookies.aspx

Ingredients
2 cups (250g) self-raising flour
170g butter, melted
160g 130g brown sugar
100g 80g white sugar
1 tablespoon vanilla essence
1 egg
1 egg yolk
1 cup ¾ cup chocolate chips
¾ cup ½ cup shredded fresh coconut
Methods
1.   Preheat the oven to 165 degrees Celsius. Line two cookie trays with baking paper.
2.   Sift the flour, set aside.
3.   In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4.   Split the dough into two equal portions. Stir in the chocolate chips by hand using a wooden spoon into first dough. Repeat the same process for shredded coconut into second dough.
5.   Drop big, round tablespoons of the dough onto the prepared cookie trays, leaving plenty of room for spreading.
6.   Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

For further improvement

1.   The coconut cookies is a bit too oily compare to chocolate chips cookies which might cause by coconut oil.  In future, need to add more flour and less shredded coconut for coconut cookies.

2.   The cookies are too sweet. Need to reduce sugar from strike-through measurement.

All the ingredients

(Clockwise from top left)

1. Brown Sugar + White Sugar

2. Added all the liquids

3. Mixed well dough with flour

4. Added chocolate chips into first dough

Step 5. Must leave big gap in between.

Finished product-Chocolate Chips Cookies

Finished Product-Shredded Coconut Cookies