Kitchen Corner

August 27, 2009

Honey Buns & Rosemary Walnut Cookies

First of all, I would like to apologise that I've made some mistake on my previous post on the soft bun sandwiches and cheesy bread strips. I simply forgot to include the 45 grams of unsalted butter at the recipes. Please accept my apology.
My hands feel very itchy when I'm away from home as I miss touching on those utensils and ingredients. Without any recipe books with me and my mind was running out of idea, I try to find out some interesting recipes from others blogger. First, I tried this Honey Buns recipe from HHB which the result came out really soft and fluffy. I must say, using her recipe will never fail. I was inspired by MH that had just tried out this recipe recently. It remind me I need to try out this recipe when the last time read HHB's blog. My family like this honey bun very much as it's really soft and the smell of honey taste really good. I've no chances to took more pictures as it's finished in no time.
Here is another recipe that I tried from Piggy's Cooking Journal. I must say it's really yummy as I like its smell and crunchiness! The smell of the rosemary is fantastic with the walnut gives extra crunch of texture. All thanks to all the great blogger sharing the excellent recipes!

August 24, 2009

Coffee Bread

Water roux dough again :P My first attempt on coffee bread making. This is a bread that rich in coffee flavour and super soft. It's nice to serve during tea time when it's freshly bake from the oven. I hardly resist the smell of coffee and I ate a whole loaf of it for my afternoon tea. It's not as soft as the freshly bake on the second day but here is my tips of making it soft again. Preheat your oven to 120C for 10 minutes, turn it off then place the whole loaf of bread into the oven and close the door. Let it warm in the oven for five minutes. Took it out from the oven and enjoy the taste of freshly made soft bread. Enjoy!
Recipe for two loaf of 19cm x 8cm x4.5cm:
190g bread flour 44g caster sugar 2g salt 4g yeast 20g lightly beaten eggs 50g milk 12g instant coffee 60 water roux dough (refer to water roux formula) 20g unsalted butter some nibbed almond or flake almond
Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!
Methods:
  1. Combine all the buns ingredients except butter for kneading until smooth dough. Add butter and continue the kneading process until smooth and elastic. The dough is ready when it's no longer sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. Divide the dough into even size of 12 portions and let it rest for 10 minutes. Shape the doughs into a ball shape and place on a loaf tray and let the dough proof for 40 minutes.
  3. Egg wash the dough and sprinkle some almond flakes and bake at 180C preheated oven for 15 minutes, enjoy!

August 21, 2009

Nutella Chocolate Tart

This is something similar to my previous attempts on Tarte au Chocolat. The only different is the topping change to shredded chocolate instead of hazelnut. Craving for rich and smoothie chocolate dessert? Here you go...
Recipe from BBC Olive magazine:
Make 4 x 10cm tartlets For the pastry: 220g plain flour 110g unsalted butter 20g sugar powder
pinch of salt 2 egg yolk + 2 tbsp cold water For the fillings: 275g hazelnut paste (or Nutella) 125g 70% dark chocolate, plus a block for brushing the pastry 300ml double cream 450ml milk 3 eggs, lightly beaten some chocolate shavings or toasted nuts for topping
Making the tart pastry:
  1. Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
  3. 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. You can keep the pastry at this stage for 2-3 days if not using it immediately.
  4. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.
  5. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it.
  6. Heat the oven to 200'C. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. You must cook and colour the pastry properly, once the chocolate goes it it won't colour any further. Turn the oven down to 160'C.

Making the filling:

  1. Put the hazelnut paste and chocolate in a bowl. Bring the cream and milk to a boil and pour it over., mix everything together with a whisk until you have a smooth liquid. Whisk in the eggs.
  2. At this point you'll find it hard to believe that the filling will set but it will end up with a beautiful creamy texture. Putting the tart together Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it i still warm so the chocolate soaks in and fills any little cracks.
  3. Put the tart back on the oven shelf and pour in the filling right up to the top. Cook for 40 minutes the tart should still be very wobbly but not liquid. Once its completely cool down, it'll set. Top with shredded chocolate.

August 18, 2009

Cheesy Bread Strips

I'm crazy making water roux bread recently as the satisfaction of finest result is great! All the recipes from this book 65C度汤种面包 are quite straight forward. This recipe has no much different from my previous attempts. It's just slightly different in shaping the dough.
I like to buy those cheesy bread strips whenever I pass by a bakery shop, (I've no idea how to name it, sorry! Please correct me if I'm wrong) it's one of my favorite bread. It's great that I can make it myself. Again, this recipe wasn't disappointed me.
Recipe for the 9 buns (approximately 60g for each dough):
195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter / some pizza cheese or mix of shredded mozzarella cheese, shredded cheddar cheese and Parmesan cheese
Recipe for the water dough "water roux":
Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!
Methods:
  1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
  3. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly. Place on a baking tray and let the dough proof for 40 minutes.
  4. Egg wash the dough and sprinkle with some cheese and bake at 180C for 15 minutes. Enjoy!

August 12, 2009

Matcha Ice Cream

Can't wait to share this recipe here as it's real yummy after my first attempt. This recipe from "The Perfect Scoop" is a winner! I feel that the key ingredients for this recipe is using a quality green tea powder or named it matcha powder. This matcha powder will always in my pantry no matter for making cakes or ice cream, stock on-hand is a must! I've tried few recipes from The Perfect Scoop, there are all excellent. If you could make a good custard, it's not a problem making a rich, creamy and smooth ice cream. Just to need some patient on cooking the custard at a little low heat from the stove and you're nearly there. Making it into something extra, give a big scoop of matcha ice cream top on a piece of green tea lotus swiss roll is a bonus!
Recipe of The Perfect Scoop:
250ml whole milk 150g sugar (I used 100g only) Pinch of salt 500ml heavy cream 4 teaspoons matcha 6 large egg yolks
Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until custard is frothy to dissolve the green tea powder. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

August 9, 2009

Soft Sandwich Buns

After a first attempt on water roux recipe of milk crisp buns, here is my second attempt on this sandwich buns.
I've been using a hotdog bun recipe for my sandwiches and thought it's the softest bun recipe I could use. However, this new recipe really make me fall in love with it because its softness really surprise me and stay fresh for few days.
It's fun looking at the doughs baking in the oven while it's inflating. I like its chubby look.
Sandwich could be my everyday meal, no matter is breakfast, lunch, dinner or snack. Baby spinach, tomato, ham and cheese is the best sandwich ingredients for me.
These soft buns could use for making different kind of sandwiches, like egg mayonnaise, tuna, curry chicken..... you name it! I'll definitely put this at my dining menu.
Recipe for the 9 buns (approximately 60g for each dough): 195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter
Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!
Methods:
  1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly.
  3. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place on a baking tray and let the dough proof for 40 minutes.
  4. Bake at 180C for 15 minutes. Sandwich the buns with your favorites ingredients, enjoy!

August 6, 2009

Milk Crisp Buns 奶酥面包

I've no idea how to translate 奶酥面包 to English, kindly advise, thanks! I find this recipe is quite different which is using 汤种 method that I named it "water dough", please correct me if I'm wrong. The whole recipe books of 65C度汤种面包 is using this water dough formula which I find it's quite interesting and hope it turns out soft and nice.
PS: Just noticed it's translated as "water roux" and the bun named as Milk Crisp Bun. Many Thanks to MH
I'm quite happy with this formula as the buns turn out really soft. This 汤种formula came from the Japanese according to the book. It needs to be prepared with a water dough that using water and bread flour to cook until 65C and cool down before adding it into all other ingredients for kneading. This would definitely took some time but worth it! I like the buns very much as well as the milky fillings which contains quite a lot of milk powder. There are few buns that I didn't seal it tightly ended up it burst out during the baking. Yes, I need more practice :P I don't have enough dessicated coconut so the last bun topped with sesame seeds. It looks like an alien sitting with others bun that topped with desiccated coconut. I've try out another water dough of bread which is another good attempt and will definitely share with you here on next posting.

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Recipe for the 9 buns (approximately 60g for each dough): 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter

Recipe for the fillings: 70g butter / 30g sugar powder / 1/8 tsp salt / 30g beaten eggs / 1 tsp corn flour / 80g milk powder

Methods:

  1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. For the fillings, beat the butter with sugar until light and pale. Gradually add in the beaten eggs. Mix in the corn flour and milk powder with a spatula until everything well combine. Do not over mix. Divide each dough with an ice-cream scoop and place on a plate lined with greaseproof paper. Let it chill in the fridge until needed.
  3. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
  4. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly.
  5. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut. Place on a baking tray and let the dough proof for 40 minutes.
  6. Bake at 180C for 15 minutes. Enjoy!

August 3, 2009

Cho.Milk Cotton Cheesecake

I always admired a few blogger they could bake very nice cotton cheesecake. I really hope I could make it although I've failed before. Thanks for Happy Flour giving me some tips and technique.

Finally the cotton cheesecake turn out quite nice. I can't say it's perfect as I'm not sure isn't the right texture and the outlook is what it's should be. Overall, I'm quite satisfy with this result and will practice again.

The texture is very light and soft like cotton that I don't feel I'm adding some calorie on my diet. No wonder this cheesecake named as "cotton"! I hope to try out some others flavour. If you've any good cotton cheesecake recipe with coffee, pandan, green tea or other flavours, please share with me. I'm falling in love with this cotton cheesecake :P

I make this cheesecake for a birthday party. I'm not creative and no skills on cake decoration, so I just simply sprinkle some shredded chocolate on the top.

The outlook doesn't looks good but my friend all love the texture. I like the chocolate sponge for the base as its softness goes very well with the cotton cheesecake.

Chocolate Sponge:
3 whole eggs 90g caster sugar
75g plain flour
15g cocoa powder 30g unsalted butter (melted)
Cheese Mixture: 380g chocolate milk
250g cream cheese
50g plain flour (sift)
18g caster sugar
5 egg yolk
5egg white
75g caster sugar
\How I made it:
  1. Make the chocolate sponge. Preheat the oven to 180C. Grease and line the baking parchment at the side and bottom of a 9 inches round cake tin. Shift the plain flour with cocoa powder three times.
  2. In another clean bowl, whisk the eggs and gradually add in the caster sugar. Whisk until it double the size. The texture should be fluffy and pale in color.
  3. Gradually shift the shifted flour into the egg mixture and use the spatula gently fold it in.
  4. Add in the melted butter and fold it in gently.
  5. Pour into the baking tin and bake in the oven for 20 minutes.
  6. For the cheese mixture. Line the side and base of a 9" round springform baking tin with grease proof paper and place the sponge cake at the bottom. Wrap the base and surrounding of the tin with 2 layers of foil.
  7. Double-boil milk, cream cheese and sugar until cream cheese has melted completely.
  8. Add in flour, stir and cook until mixture has thicken.
  9. Remove from stove and set aside to cool.
  10. Preheat oven to 170C. (I preheated at 150C only as my oven had a weird heating system)
  11. Whisk in egg yolk into the cream cheese mixture until well combined.
  12. Use a cake mixer and whisk the egg whites till frothy. Gradually add in the sugar and whisk till soft peaks form. Fold in 1/4 of the meringue into the cream cheese mixture until combined.
  13. Then fold in the rest of the meringue lightly in 3 portions until well combined. Pour batter into the prepared springform pan.
  14. Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 140C and continue to steam-bake for 1hr and 45mins.15 (I reduce the temperature to 120C as I mentioned my oven had a weird heating system.)
  15. Leave the cheesecake to cool in the oven for 1hr with the door ajar. Remove cake from tin and chill in the fridge for over night. (You can also chill the whole cheesecake in the cake tin.) Cut and serve the cheesecake.