Sesame Bread

This bread has no different from other breads that I have made previously, except that with lots of sesame. I read an article that described black sesame high in calcium that each 100g of black sesame contains 2000mg of calcium whereas white sesame contains 440mg of calcium. Also described, black sesame contains 18 times more calcium than fresh milk!

After reading it, I decided to add in some sesame into my wholemeal bread to have more nutrition. I followed a wholemeal bread recipe which I believe it can be mixed with other plain bread or milky loaf too!
The first dough I baked was not covered with a lid as I purposely want to shape it like homemade country bread. Therefore, I egg-washed the dough and sprinkled it with lots of sesame seeds.

The bread was beautifully baked in golden brown color with very fragrant flavor. The bread crumb was very soft and its top with sesame provides a crunchy texture.
Then, I decided to make a second sesame loaf as my other half is crazy about it. I baked it with a Pullman tin with lid and added lots of sesame as well.

This time, the dough had turned into a square sandwich loaf. The texture has no different compared to the previous loaf I made.

Again, the fragrant of the sesame had given us another delicious and healthy breakfast!

Recipe:

1st recipe with 10% wholemeal (much softer version)

270g bread flour
30g whole wheat flour
6g sugar
6g salt
3g yeast
240g low fat milk
12g butter

30g white sesame (toasted)

50g black sesame (toased)

2nd recipe with 33% wholemeal (much healthier version)

250g bread flour

80g whole wheat flour

10g oat bran

30g sugar
¾ teaspoon salt
5g yeast

1 egg

150g ice water

15g low fat milk

30g butter
30g white sesame (toasted)
50g black sesame (toased)

Method:

1. Mix all the dry ingredients in a mixing bowl.


2. Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything has just combined.
   
3. Add butter continue to mix for 1 or 2 minutes.


4. Change to a dough hook continues kneading for about 20 minutes at medium speed.


5. Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
   
6. Knead the dough on a lightly floured work surface until the dough smooth but not sticky.


7. Mix sesame into the dough.


8. Shape it into smooth round dough, cover with cling film and let it rest for 20 minutes.


9. Knead the dough and punch out the gas. Divide the dough into three equal pieces and roll to form three even 'ball' shapes.


10. Flatten dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.


11. Flatten the rolled-up dough and roll out again into a long rectangular shape. Add in some dried fruits on top then roll up the dough tightly.
    
12. Do the same for the other two remaining dough. Place the rolled dough in greased bread tin. Spray with some water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.


13. Put the lid on when the dough rise near to the top. Take out the tin from the oven and preheat the oven at 190'C.


14. Bake approximately 40 minutes or until golden brown. (I increased the temperature to 210'C for extra 10 minutes until the bread had a golden brown color).


15. Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it for keeping it fresh for the next serving.

Bread Corner | HT | 7:10 PM No comments Read More

Mango & Coconut Chiffon

Chiffon cake is my favorite dessert. I've tried different flavors of chiffon and this has been added into my best flavor list recently. As this chiffon was not served for any special vocation, so I left it plain without any dressing to experience the natural flavor. I kept it in a fridge after it had cooled down from the oven for reserving a better texture.

We're totally refreshed by the little mango and shredded coconut with chilly sponge in the very hot and humid weekend.

Recipe for 17cm chiffon tin:

110g egg whites/55g caster sugar/5g corn flour

50g egg yolks/36g water36g/vegetable oil/55g plain flour/10g caster sugar/50g mango juice/25g dried mango (chopped)/24g shredded coconut

1. Whip egg whites until peak form then slowly add in caster sugar continue whipping until a shiny and smooth consistency.


2. Add in the cornflour and whip until just combine.


3. Mix egg yolks, oil, water, peach puree, flour and caster sugar in another mixing bowl until everything combine.


4. Then mix in chopped dried mango.


5. Add in 1/3 of the egg white mixture into (2) until combine. Then add half of the left over egg whites mixture continue mixing. Then mix in the remaining egg whites until well combine.


6. Add shredded coconut and mix until just combined.


7. Pour into the baking tin and bake 35 minutes at 160'C.


8. Turn the cake upside down for cooling before unmold it.


9. Chill in a fridge for better refreshing texture.

Chiffon Corner | HT | 8:49 PM No comments Read More

Milky Loaf 牛奶面包

First of all, thank you HHB for this wonderful recipe!

This is my first attempt on making white bread. Ever since I was crazy of making wheat bread but not white bread. So, I was thinking to try something different for our next breakfast.

I've got some advised before making this bread, so everything went very well with a very simple straight dough method.

The simplicity of making this bread was using some basic ingredients which normally would have stored in a kitchen. This bread recipe was using milk rather than water as I've got some references about milk could give a softer texture and that's why it named "milky loaf".

The dough rise very well and filled up the pullman tin within 60 minutes (not sure it's due to the warm weather). I was quite happy that the loaf was almost a perfect square.

The milky flavor was fantastic that I could smell it while it's still baking in the oven. I was very satisfied with the soft and cottony texture.

Lastly, we are so pleased to have a wonderful breakfast.

Bread Corner | HT | 9:29 PM No comments Read More

Fruity Wholemeal Bread

This is a wholemeal bread recipe given by a guru I knew recently. As he knows I'm very keen about wholemeal bread, therefore he shares this recipe with me. This bread contains nearly 25% wholemeal flour which is more than the basic wholemeal bread I have tried previously.

The original recipe was written it is optional to add some sunflower seeds and pumpkin seeds. I found that it is a good idea to add something in the bread so that it makes a little bit different from the previous bread I've made. Furthermore, added those seeds, nut or dried fruits could increase some nutrition. Therefore, I've added some sunflower seeds and pumpkin seeds as well as some dried cherries and raisin to make it a fruity flavor.

When I cut out a slice, I found those little dried cherries looks quite pretty attaching the bread. If I will make this bread again, some dried apricot, dried mango, or other dried fruits and nuts will be adding in as well. I loves the wholemeal smell with every bite of dried fruits and seeds that I don't even need to spread jam or peanut butter on it. If you are a fan of wholemeal bread, why not give it a try!

Recipe from guru:

• 250g bread flour
• 80g wholemeal flour
• 30g sugar
• 3/4 teaspoon salt
• 5g yeast
• 1 egg
• 150g ice water
• 15g milk
• 30g butter

Optional ingredients:

• 10g sunflower seeds (toasted)
• 2 tbsp sunflower seeds (toasted)
• some dried cherries, raisin or others dried fruits and nuts

Method:

• Mix all the dry ingredients in a mixing bowl.
• Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything just combine.
• Add butter continue to mix for 1 or 2 minutes.
• Change to a dough hook continue kneading for about 20 minutes at medium speed.
• Off the machine and clear the stick dough at side of the bowl and add 1 tablespoon bread flour. Continue kneading for few seconds.
• Knead the dough on a lightly floured work surface until the dough smooth but not sticky.
• Mix pumpkin seeds and sunflower seeds into the dough.
• Shape it into a smooth round dough, cover with cling film and let it rest for 20 minutes.
• Knead the dough and punch out the gas.
• Divide the dough into three equal pieces and roll to form three even 'ball' shapes.
• Flatten a dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.
• Flatten the rolled-up dough and roll out again into a long rectangular shape. Add in some dried fruits on top then roll up the dough tightly.
• Do the same for the other two remaining doughs. Place the rolled dough in a greased bread tin.
• Spray with some water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.
• Put the lid on when the dough rise near to the top. Take out the tin from the oven and preheat the oven at 190'C.
• Bake approximately 40 minutes or until golden brown. (I increased the temperature to 210'C for extra 10 minutes until the bread had a golden brown color).
• Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it into pieces to let it stay fresh for the next serving.

Bread Corner | HT | 10:27 PM No comments Read More

Baked Chocolate Cheesecake

I have been waiting to bake this cheesecake for quite some time. Due to the high fat of cream cheese, I don't think we would like to eat a whole cheesecake just by two of us ( though how I wish :P ). So, I was waiting for some guests to pay me a visit so that I could bake cheesecake and share it together.

I was so pleased to have my friends with me weeks ago and shared this cheesecake together with them. I drizzled over some chocolate glaze before serving to make it much chocolaty.

This is a very strong and rich chocolate cheesecake. You would rather let it melt slowly in your mouth for few minutes and swallow it slowly before the next bite.
Chocoholic will not miss this!

Original recipe from Nigella Lawson (Nigella Feasts)

For the base:
125g digestive biscuits
60g butter
1 tablespoon cocoa

For the filling:
175g dark chocolate
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon cornflour
3 large eggs
3 large egg yolks
150 ml sour cream
½ teaspoon cocoa, dissolved in 1 tablespoon hot water

For the glaze:
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrup

To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tips them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing.
Preheat the oven to 180’C. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it and then add the sugar and cornflour, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filing. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve,
To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

Cakes Corner | HT | 1:30 AM No comments Read More

Marble Bread 大理石面包

This bread has no different from "a basic bread" recipe I have made previously. In fact, the cocoa or matcha I added in didn't give much flavor. It was just the color that makes it looks a bit fancy. I divided the dough into three equal portions then continue kneading by adding in 1/4 teaspoon cocoa and 1/4 teaspoon matcha powder for two separate doughs and left another dough stayed plain. I got this idea from my idol chef "Happy Home Baking" from her recipe of "green tea and chocolate marble bread". This version is slightly different in terms of its folding method that would give a messy marble effect. I rolled out each dough in longish shape and stack them together. Then, rolled up the dough as shown in the following picture.

I divided it into three equal portions and rolled out the dough. Some marble effects would start to appear during this stage.

Rolled it up again then place in a grease baking tin and proof for 60 minutes.

Somehow, I found the color was not sharp enough. I might have put too little cocoa and matcha powder. But it's too late, therefore I left it to proof in the oven.

The dough rise very well and it was almost a square toast.

It wasn't too bad when I cut a slice out. Each slice had its own characteristic and it's as soft as the previous basic bread.

I could slightly smell the cocoa and tea flavor but just couldn't taste it.
After all, it could still be served with jam or peanut butter!

Bread Corner | HT | 6:53 PM No comments Read More

Totally Chocolate Chocolate Chips Cookies

I had this cookies recipe from a book of my favarite chef "Nigella Lawson". It is a very dark rich chocolate cookies that I shall remind you to drink more water after eating it. If you like to feed it to children, please use less than 70% cocoa solids so that they don't feel too beater. As for me, I really like those dark and beater flavor when eating those chocolate dessert. This recipe is just right for those chocoholic.

Original recipe from Nigella Lawson:

125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
½ teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g semi-sweet chocolate chips

• Preheat the oven to 170’C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.


• Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
  
• Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.


• Beat in the vanilla extract and cold egg, and then mix in the dry ingrdients. Finally stir in the chocolate morsels or chips.


• Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are he best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.


• Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.


• Leave to call slightly on the baking sheet for 4 -5 minutes, then transfer them to a cooling rack to harden as they cool.

Craving Corner | HT | 7:45 AM No comments Read More