Kitchen Corner

December 24, 2009

Happy Christmas!

This will be my last posting of the year 2009. Year end normally would be the most busiest time for me. I really have no time to think a new log cake this year, however manage to made a log cake last night which is exactly the same log as last year. Hope you don't feel bored with this old log.
Wishing everyone have a blessed Christmas and thank you for all your comments and encouragement to help me go on with this food blog. Look forward to seeing all the lovely post on you all. Happy New Year!

December 11, 2009


Last year, I made Panettone for X'mas but did not manage to try out any Stollen recipes. So, this year I got to try a Stollen recipe first before Panettone. It's something new to me and I think the texture is something like Panettone. Again, Stollen is also one of the bread that Italian will have during the X'mas but now everywhere having it for this lovely season.
I'm not sure why Stollen had its unique shape, anyway I just followed the recipe. The texture is soft on the day it's baked and taste quite good with some dried apricot, cranberries, raisin and the crunchy pecan had given it extra texture. Not to forget, my favorite ingredients "cinnamon" make this bread taste better. My hubby and I very much prefer Stollen and Panettone instead of Fruit Cake.
The bread wasn't that soft the next day. So, I tuck it back to the oven at 200C losely wrapped with aluminium foil to warm it back, then it's turn soft again and it's nice to serve warm I feel. My first experiment told me that I should make it again to give away as a gift very soon.
Recipe from 65度汤肿面包 (make two loafs)
(A) 270g bread flour / 30g plain flour / 1 tsp cinammon powder / 30g sugar / 3g salt / 6g yeast (B) 135g milk / 30g beaten egg
(C) 90g unsalted butter
(D) 130g dried fruits (apricot, raisin, cranberries) / 50g pecan nuts (toasted and chopped)
  1. With a dough hook mixer, mix ingredients (A) and (B) at low speed unitl a crumbly consistency.
  2. Gradually add in the unsalted butter until everything combine. Change to a medium low speed continue the kneading process until it become smooth and elastic.
  3. Add in ingredients (D) until everything stick with the dough. Take out the dough from the machine, add in any dried fruits or nuts that didn't stick to it. Make the dough into a smooth round shape and let it proof for 40 minutes in a clean bowl cover with cling wrap.
  4. Divide the dough into two portions and shape them into smooth round dough. Let it rest for 15 minutes.
  5. Roll out the dough to a flat round shape, fold 2/3 of the dough from left to right. Use a rolling pin press all the way down at the other 1/3 of the dough. So here you've got three paddle stollen.
  6. Let the doughs sit at the baking tray proof for 40 minutes cover with cling wrap.
  7. Bake at 180C for 30 minutes until golden brown. When the bread out from the oven, immediate brush some melted butter on the dough and sprinkle over lots of sugar powder.

December 2, 2009

Scones (Savoury)

I made some savory scones this morning and it took me no time to get a fresh yet delicious scones out from the oven. It's truly yummy with some cheese and back bacon added. I must say the crumbly and fluffy texture is a winner. One thing for sure it's got to be eaten warm. Anyway, it's really a simple and no much time consuming recipe that you can make it at anytime either in the morning or make it for afternoon tea. For me, it's my all time favorite snack! This great recipe came from "Do What I Like". I've slightly changed the recipe as I made it into a savoury version. The first thing I do is making the buttermilk by adding two teaspoons of freshly squeezed lemon juice to 150ml of full fat milk and let it stand for 30 minutes. If you've got the commercial buttermilk and that will safe you some time. While I was waiting for the buttermilk, I chopped two slices of back bacon and fried them in a pan until it slightly golden brown. Turn off the heat and let it cool down while I continue with other stuffs. Roughly cut 30g of cheddar cheese into little cubes. It don't have to be in good shape as it will melt and stick at the scones when it bakes in the oven. Shift 200g self-raising flour into a large bowl. Add 1/2 teaspoon salt and 1 1/2 tablespoon sugar. Give it a quick stir to combine with the flour. Roughly cut 50g of butter and quickly tuck it into the flour and rub in the butter until a crumbly consistency, it don't have to be well combined, you would rather let those tiny bits of butter stay in the flour. Just don't over combine. This took less then a minutes to combine and by this time the homemade buttermilk should be ready. Make a well in the center of the flour mixture, pour in 2/3 of the buttermilk and use chopstick to mix everything until it turn into a mess. You don't want a smooth round dough but a sticky and messy mixture. If dough is too dry, add in more buttermilk. For me, 2/3 is more than enough for the mixture.Turn the mixture out onto a lightly floured working surface, add the fried bacon and cheddar cheese. Using both hand to bring everything together and pat the mixture into 2cm thickness. Cut the dough with 5.5cm floured cutter and pressed all the way down without twisting or turning the cutter. Place on a baking tray lined with baking paper then glaze the surface with some leftover buttermilk. For more cheesy texture, sprinkle some shredded cheddar cheese on top. Bake in a preheated oven at 220C for 15 minutes. Serve warm and no jam or cream needed. Enjoy!