Polo Bun 菠萝包 (2)

I made this polo bun quite often but there is a difficulty in handling the pastry as the butter melt very fast and cause it sticking on my hand while I'm trying to gather the dough with the pastry. Recently, I found another solution which would be much easier to handle. The original recipe asked to beat the butter until pale and fluffy then gradually add in sugar powder, salt and milk powder and beaten egg till everything combine. With this method you would get a wet pastry paste which you may need to store in the fridge for some time to harden before use (but it'll melt very fast in this hot weather, so it's not easy to handle).

For the new method, cut the cold butter into 1cm pieces (store them in the fridge if there start melting). With the same method as shortcrust pastry, process the flour, sugar powder, cold butter in a food processor till the butter mix thoroughly with the flour like the fine breadcrumbs. Add 1 tablespoon of beaten egg then pulse several times until its become a chunky breadcrumbs but not a dough (don't over process). Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. Divide the pastry into pieces and it's ready to use. I found that the texture is much better and most wonderful thing is, it's easily to put together the dough with the pastry.

Bread Corner | HT | 10:13 PM No comments Read More

Biscotti

Biscotti is my daily snack, I have it in my kitchen at all time for my craving teeth. I know many of you know how to made it but it's just a sharing as I didn't bake and blog much recently. This is a recipe from James Martin. I've been using his recipe for many years as my snack or gift for friends. I find homemade biscotti is always richer because we could add any nuts as we like and the quantity of nuts added will not stingy at all. The nuts I like the most is Almond, Hazelnut and Pistachio. Other than nuts, I find that adding some lemon zest into the mixture taste really good. I used food processor to make the mixture, it's really a simple snack to make and nice to crave!

Recipe of James Martin (Desserts):

250g plain flour
125g caster sugar
1 1/2 tsp baking powder
3 medium eggs, lightly beaten
1 lemon zest
75g shelled pistachio nuts
50g whole blanched almonds
50g shelled hazelnut

1. Toast the shelled nuts in the preheated oven at 100'C for about 15 minutes.
2. Mix the flour, sugar, lemon zest and baking powder in a large bowl (I mix the ingredients in a food processor). Add half the beaten eggs and mix well, then add half of what's left and mix again. Now add the last quarter a little bit at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the toasted nuts and mix well.
3. Divide the dough into six, roll into sausage shapes and place on the lined baking tray (wetting your hands before rolling these cut helps to prevent the dough sticking). Lightly flatten the doughs.
4. Bake for 20 - 30 minutes until golden brown. Remove from the oven and leave for 10 minutes to cool and firm up.
5. Using a serrated knife, cut the biscotti on an angle into slice. Lay the slices on the baking trays. Return to the oven and cook for 8 minutes, then turn the slices over and cook for a further 10-15 minutes or until a pale golden colour. Cool on wire racks, then store in airtight jars.

Craving Corner | HT | 4:37 AM No comments Read More

Passion Fruit Chiffon

I bought five passion fruits week ago then left it at the room temperature to ripe. The passion fruits filling could fill up 250ml of glass. It's great!

I used them to make some chiffon cake. This is my first attempt on making chiffon cake by using the passion fruits, and it's really refreshing.

I made two of 17cm chiffon. One for myself and another for my friend who taking care of me very much during my sickness.

I made simple decoration with some passion fruits for topping. If you don't mind to eat the seeds, it's really refreshing dessert and smell so good!

Recipe:

Egg white mixture:
110g egg whites
55g sugar
5g corn flour

Egg yolk mixture:
40g egg yolks
36g vegetable oil
50g passion fruit
55g plain flour
Decoration:
200ml whipping cream
20g sugar powder
some passion fruit juice without seeds
some left over passion fruit

Method:

1. Scoop out 50g of passion fruits and set aside.
   
2. For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.


3. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.


4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)


5. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. .
   
6. Whip the cream with sugar powder until thicken, then mix in some passion fruit juice without the seeds.


7. Cream the chiffon cake then deco with some leftover passion fruits on top of the cake.
   Keep the cake in the fridge it could last for 4 days. Best serve in 3 days.

Chiffon Corner | HT | 11:03 PM No comments Read More

Coconut Bun

I'd like to make this for quite some time but there are just too many recipes to try out and I'm glad this is the time to try. I like to eat coconut bun, it's one of my childhood favorite snack and my mum loves it too! So must give it a try so that I don't need to buy from the bakery shop next time.

I use the milky loaf recipe to make the buns whereas the coconut filling is something new for me and I'm glad I've got the taste and flavour with the guidance of my mother-in-law. I'm using her bread machine to do the kneading this time, the dough need to have extra kneading until it's smooth and elastic. I don't have raw sugar so I used caster sugar. I believe using raw sugar the flavour would be much better. Overall, I'm very happy with the result. The bread soft and the filling very tasty. Yummy!

Recipe for 12 buns:

143g fresh milk

35g egg

25g caster sugar

5g salt

250g bread flour

4g Instant yeast

38g unsalted butter

Filling:

1 tbsp cooking oil

100g raw sugar or caster sugar (I used 50g caster sugar only)

100g coconut sugar

100g coconut water

2 tbsp plain flour

4 tbsp water

300g shredded coconut

How I made it:

1. For the dough. Place all the ingredients in the bread machine except butter. Knead until everything combine about 10 minutes. Add in the butter continue the kneading process until it become smooth and elastic. I used 30 minutes for the kneading process. Shape it into a smooth round dough, cover with cling film and let it rest for 60 minutes.


2. While waiting for the dough. Heat the oil in a wok at low heat, add in raw sugar or caster sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Let it cool down on a plate before use.


3. Divide the dough into 12 equal pieces of doughs and roll to form 'ball' shapes. Then, cover with cling film let it rest for 15 minutes.


4. Flatten each dough and wrap in the coconut filling and shape it into smooth round shape then place on a baking tray for 60 minute proofing.


5. Brush some milk on each doughs and sprinkle some shredded coconut. Bake approximately 18 minutes at 180'C preheated oven until nice and light golden brown.

Bread Corner | HT | 5:36 AM No comments Read More

Dairy-Free Brownie

I love naughty desserts and simply feel good to eat something sweet after every dinner which I've no idea why. However, I really concern about the contents especially after I know about baking these years. I read through and experiment many healthy dessert recipes but I don't think my friends or guests would like it although it's healthy. I must admit naughty desserts always win over the healthy desserts. What about you? Well, I would normally serve my family and myself the healthy desserts whereas those naughty desserts would be give away or served during my guests visit then I can have a small bite unless my guests request for a healthy version.
Well, if you're looking for a healthy version and don't mind it's not the real yummy dessert, these dairy free brownie just right for you. It contains no eggs, no butter, using maple syrup and raw sugarcane instead of conventionally refined white sugar, using more whole wheat pasty flour and dried fruits to get a guilt-free of dessert.
You would find the difference of this brownie compare to those classic brownie as the ingredient used are totally different. The special ingredients here is the prune puree replaces most of the fat and add a healthy dose of fiber. However, you would still able to get the fudgy, dense a little gooey and deeply chocolate low fat brownies. Furthermore, the chocolate peanut frosting really boost up the texture which contains with no butter too! Try it and tell me what you think about it, OK!

For the Chocolate Peanut Frosting:

5 tbsp maple syrup

3 tbsp brown rice syrup

1/2 tsp apple cider vinegar

1/4 cup cocoa powder

Dash salt

1/3 cup peanut paste (roast some peanut, take off the skin and blend until a smooth paste)

1 tbsp vanilla extract

For the Super Fudge Low Fat Brownies:

3/4 cup whole wheat pastry flour

1/2 cup plain flour

1 tbsp cornflour

1 cup unsweetened cocoa powder

1/4 cup light natural cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

3 tbsp canola oil

1 cup maple syrup

1/3 cup prune puree (Soak with some hot water for 30 minutes and blend to a puree)

2 tbsp water

2 tsp vanilla extract

1/2 cup dark chocolate chips (optional)

1/3 cup walnuts, toasted, cooled and coarsely chopped (optional)

How I made it:

1. For the frosting, combine the maple syrup and rice syrup in a small saucepan. Bring to a boil over low heat, stirring a few times. Add the vinegar and simmer 1 minutes.
2. Whisk the cocoa powder slowly into the simmering syrup. Simmer for 2 minutes, whisking frequently until the cocoa is dissolved.
3. Remove the saucepan from the heat, add the salt, peanut paste and vanilla extract, stirring until smooth. If you find the mixture is too thick to mix. Blend the mixture in a blender or food processor, adding some water (tablespoon at a time) and blend until you get thick and smooth consistency. If the frosting is too thin, refrigerate it until thickened.
4. For the brownie, place the baking paper into a square baking pan. Preheat the oven to 180'C.
5. Shift the whole wheat flour, plain flour, cornflour, cocoa powder, cane sugar, baking powder, baking soda and sea salt.
6. Whisk oil, maple syrup, prune puree, water and vanilla in a separate bowl until no lumps of prune puree remain and the mixture is well blended. The batter will be thick.
7. Pour into the dry ingredients and stir until smooth. Stir the chips and walnut, if using, into the batter.
8. Spread the batter into the prepare pan evenly. Bake for 17 minute, don't over cook it! A tester inserted into the center will be coated with very moist cake. The brownies will firm as they cool.
9. Place the pan on a rack and cool to room temperature. Frost the brownies while they are warm with chocolate peanut frosting. Enjoy a big portion of this guilt-free brownie!

Reference: More great good dairy-free desserts from Fran Costigan

Dairy-Free Corner | HT | 4:31 AM No comments Read More

Chilled Coffee Cheesecake

It's been long long time I didn't make this cheesecake and I'm recently quite naughty with sweet and rich flavour of desserts. So, I made this to fill my appetite. The cheesecake very creamy with rich coffee flavour and the chopped chocolate beads has enhanced its texture!

Since my biscotti and cookies jar had emptied, I tried the wholewheat cookies recipe from HHB to refill some cookies to the jar. I don't have any pretty cookie cutter so I just cut them into square. It's quite a rustic but I love the country look. The texture is crispy and crunchy! Although the process was a bit troublesome but it's worthwhile! Thanks HHB for sharing a great recipe again!

Chilled Coffee Cheesecake Recipe for 8 inches baking tin or 8 of 5cm chef rings
Bottom base:
90g digestive biscuits crumbs
30g oreo biscuits crumbs
75g butter (melted)
Fillings:
250g cream cheese
60g sugar
12g instant coffee (dissolve with 1 tablesppon water)
2 teaspoon gelatin (dissolve with 1 tablespoon hot water)
170ml whipping cream
40g chocolate beads
Toppings:
150g whipping cream
50g dark bitter chocolate
8 pieces of mocca beans (deco)

Method:

1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Pour into the baking pan or chef rings and chill in the fridge until it set.
6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!

Cakes Corner, Cheesecake | HT | 5:14 PM No comments Read More

Coffee Bun

Some say "roti boy" some say "mexican bun", whatever it is, I must say it's delicious! I think everyone will hardly resist the coffee smell when it's about to come out from the oven. For me, it is.

The buns are super soft and I didn't feel I've eaten two of it in a short time. I hardly tell the difference of the commercial one with these buns. Yes, we can get this kind of bun easily everywhere but I just feel good to make it myself and it's as good as the commercial one! Try it out!

(Recipe for 10 little buns)

For the dough:

250g bread flour

38g caster sugar

3g salt

4g yeast

1/2 beaten egg

135g fresh milk

30g butter

For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar

For the topping:

50g butter

40g icing sugar

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water

pinch of cinnamon powder (optional)

50 plain flour

How I made it:

1. For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
2. For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
3. For the dough, knead all the ingredients together except butter. When the dough become a smooth dough add in butter and continue the the kneading process until the dough become smooth and elastic but not sticky. I used a standing kneading mixer to knead for approximately 30 minutes at speed 2.
4. Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.
5. Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)
6. Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
7. Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200'C preheated oven.

Enjoy!

Bread Corner | HT | 10:34 PM No comments Read More