Baked a whole wheat butter bread loaf. 100% hand knead and 101% <3.
bread flour 200g
whole meal flour 100g
instant dry yeast 1/2 ts
salt 1/2 tsp
unsalted butter 30g
cold water 200ml
Combine all the dry ingredients into a mixer bowl, except butter. Pour in the wet ingredients bit by bit. Reserve 30ml first until the dough is formed, then add in the remaining wet ingredients. Add in butter and continue to knead until the dough turns smooth and elastic. Proof for 60mins or until the dough increase in double size. Punch in the dough to release the air and rest for 10mins. Divide the dough into 270g each (approx) and roll out (approx 40cm) and shape into swiss roll. Put the dough into the loaf tin and proof for 60mins. Bake in preheated oven at 210C for 40mins.
I love pumpkin. And all those natural coloured root vegetables, like beet root, sweet potato, carrot etc. Every week I will just stock up these veggies and cook soup for baby Ian and Zann. However ytd, I couldn’t find pumpkin in the supermarket near our place. I have to call Hub and asked him to buy. So he lugged back two big pumpkins from Orchard. lol
Ok back to this recipe. My first time using yakult to make jam. And it taste good with pumpkin. Except Zann, who refused to try.
Recipe adapted from Anncoo Journal.
I hardly make pie and other types of puffs-like pastry. Because it’s a lot of work and washing for me.
Well, today I decided we will have pie for lunch since I am so sick of the usual rice and noodle. By the way, I cook everyday although I seldom post. This beef pie took me 2 days to prepare. I did the pastry crust one day in advance. Easier for me so I can take care of baby conveniently.
Baby Ian had his separate beef pie as well and he loves the combination of cheese and tomato.
tomatoes 2 big ones
tomato puree 100g
salt 1/2 tsp
mozzarella cheese 150g
Boil the two tomatoes in a saucepan to soften, cut into cubes and set aside.
Add olive oil, put in garlic and onions and stir fry. Add in the tomatoes and tomato puree. After that, add in beef and continue to cook until gravy dries up a bit. Stir in 1/3 of the mozzarella cheese. Put in the filling into the crust and add remaining cheese on top. Bake at 210C for 15min.
Cake flour 150g
salt 1/4 tsp
unsalted butter 65g
cold water 20g
Sift the flour into a bowl. Add in unsalted butter. Use hand to mix together into crumb like texture. Add egg and cold water. Slowly knead to form a soft dough. Chill the dough for at least 30mins. (I left it in my fridge overnight)
Baked these blueberry muffins for the girl who requested to bring to school. I was surprised she didn’t asked for pink cake or creamy stuffs. Hah.
Recipe (adapted from 孟老师的100道小蛋糕 pg 40)
120g veg oil
200g cake flour
2tsp baking powder
1/4tsp baking soda (I omitted)
100g blue berries
Using hand whisk to mix eggs and sugar. Add veg oil and combine well. Add milk and yogurt. Mix well. Fold in sifted flour (with baking powder and baking soda). Fold in the blueberries. Pour the cake batter into the cups 70% full. Bake in preheated oven for 25mins.
Homemade pumpkin pau for pumpkin filling for baby Ian who likes them.
Even hub also likes them, except Zann. She only wants pink and cream.
So anxious to try my new bread maker which Hub has bought for me. The bread is totally different from the ones I hand kneaded. Bread made from bread machine are shorter and gets out of shape easily. I still prefer to hand knead, but then there are days I am just so tired to use my hands….. :D
Cheesecake again….I have so many other bakes to try but this one was requested by Zann many times already.
I am not really a big fan of cheesecake. But the two of them are. Zann and Hub can finish the whole cake by themselves in 2 days. I prefer those lightweight cheesecake especially the Japanese Souffle Cheesecake. This time, I stick to the recipe from Diana Dessert. I have read so much good reviews on Dr Leslie Tay’s cheesecake recipe, which will be on my next to be baked list.
80 ml milk
40 g butter, at room temperature, cut into small pieces
140 g cream cheese block, at room temperature, cut into small pieces
50 g cake flour, sifted
15 g cornstarch, sifted
⅛ tsp salt mix evenly with sifted cake flour and cornstarch
75 g egg yolks
180 g egg whites
90 g caster sugar
Preheat the oven at 160°C.
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Sieve, twice so that mixture is silky smooth. Fold in the flour, the cornflour, salt, egg yolks and mix well. Whisk egg whites until foamy. Add in the sugar and whisk until soft peaks form. Add egg whites to yolk mixture in 3 batches. Pour into a 7-inch round cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Put cake pan in a bigger pan. Fill outer pan with boiling water to about half-way up sides of inner cake pan. Bake cheesecake in a water bath for 160C for 15mins and then at 150C for 60mins or until the top of the cake turns golden brown.
Note: I left the cake to cool down in oven with opened doors for 30mins to prevent the cake to collapse.
I love Black. Other than charcoal powder, black sesame paste is another favourite! I wanted to bake something from the sesame paste I have just bought. But other than chiffon, I can’t find anything suitable from my cookbook. Black Sesame ice cream? Erm, I will try that next time . Okay, this time I baked for my aunt. I wanted her to bring back my bake and remember me….haha. Actually, I feel happy knowing that someone enjoy eating my bakes..which I don’t mind baking twice a day..or thrice a day….if you understand why. Do you ?
Recipe (adapted from Okashi Sweet Treats made with Love)
Top flour 70g
Egg yolks 5
Brown sugar 20g
Black Sesame paste 20g
Canola oil 40g
Black Sesame seeds 20g
Castor Sugar 90g
Corn flour 10g
Egg whites 180g (5 eggs)
Preheat oven 180C. Sift flour once.
Combine egg yolks, brown sugar and sesame paste in a bowl and mix well. Add water and oil and blend together. Add flour and fold in sesame seeds. Batter will become sticky.
Make meringue. Combine sugar with corm flour. Beat egg whites until foamy. Add half of the sugar and corn flour mixture, continue to beat for a few minutes, add remaining sugar and corn flour mixture and beat till stiff peak.
Add 1/3 meringue into the yolk mixture and fold in lightly. Add remaining meringue and fold again. Do not over mix. Pour batter into 20cm chiffon cake tube pan. Bake 40mins. Remove from oven and turn the pan over. Leave cake to cool.