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

Chocolate Butter Cookies 巧克力德国酥饼

Made this right before Chinese New Year, but now only get to blog about it. :p This biscuit is inspired by German Butter Cookies from Min’s blog.

Below is my modified recipe, I use the dough to make 3 type of cookies with different decoration.

Ingredients：

(A)

250g         Butter牛油

  80g         Icing Sugar糖粉

(B)

250g         Potato Starch马铃薯粉

100g         Plain flour面粉

2 tbsp       Coco powder可可粉    

For Decoration Purposes:-

Sugar Beads糖珠

Chocolate Chips巧克力片


1.  Mix butter with sieved icing sugar with hand mixer.
2.  Add in sieved ingredients B and form a dough.
3.  Divide the dough into small balls (depends how big you want your cookies to be)
4.   Now you can choose to decorate your cookies with different style:-
  (i) Press the small dough with fork

 (ii) Press the small dough into sugar beads then shape it.

(iii) Press the small dough with fingers then decorate it with chocolate chips.

5.   Pre heat oven to 170’C. Bake for 15-20 minutes.

I am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

Afternoon tea

Hot Dog Buns

 A loaf of bread

 Danish Pastry

 Strawberry Pie

 Donuts

 Waffles with honey butter or Waffles with orange ice cream+strawberry sauce?

 Assorted ice creams

 It will be great to end with a cup of Milo. :)

Smaller Roses

Trying to make smaller roses (at least less than 1cm). hmmm... not really satisfied with the result. >.<

White Sugar Cake (光酥饼)

After googled only realized English name of this cake is White Sugar Cake. First tried this cake in Hong Kong, I love the taste and the texture.

Here is some of the recipes googled online.  I tried first recipe, my white sugar cake is a bit hard and it look yellowish but taste good. Will try 2^nd recipe tonite.

Ingredient：

 (A)

100g                 High Protein flour高粉

  50g                Low Protein flour低粉

    1g                Baking soda小苏打

 3g                Baking Powder泡打粉

 (B)

  80g                Sugar白砂糖

  55g                Milk牛奶

  15g                Egg蛋液

 

 (C)

  20g                Melted Butter牛油

Method:-

1.      Sieve (A), then add in (B), mix well.

2.      Add in melted butter. Mix lightly.

3.      Rest the dough for 15 minutes then divide into 6 small flat ball

4.      Bake for 15 minutes at 180’C.

Translated and by reference to :- http://www.xinshipu.com/%E5%85%89%E9%85%A5%E9%A5%BC-5108.htm

Ingredients: (8 pieces @ 6cm diameter)
(A)
 2g     yeast
30ml   warm water

(B)
90g     plain flour
10g     corn starch
  4g     baking powder

(C)
4g       skim milk powder
35g     sugar
10g     condensed milk
20g     lightly beaten egg
½ tsp  vanilla essence
 1 tsp  corn oil
Method:
1. Mix (A) well and stand aside for 5 - 10 minutes.

2. Sieve (B) into a mixing bowl. Make a well in the middle of the flour mixture, add in (A) and (C). Stir with a pair of chopsticks (or use your hands) till a sticky dough is formed.

3. Cover the mixing bowl with a piece of glad wrap and rest dough for one hour.

4. Flour working surface and hands. Divide dough into 25g pieces each (or any size you desired) and shape it into a flat round disc.

5. Place shaped dough on to a floured baking paper and dust some flour on the surface of the dough. Cover it with a damp towel without touching the surface. Rest shaped dough for 30 minutes.

6. Cover the Guang Su Bing with a piece of foil (make some holes in the foil with a toothpick) loosely and bake in the middle rack at 180C for 13 minutes

Edited and by reference to:- http://wlteef.blogspot.com/2008/06/guang-su-bing.html