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.

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

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!