Thursday, 22 January 2015

Tangzhong Cinnamon Red Flame Raisin Bread - Kneading in Tesco Breadmaker

001 tangzhong cinnamon red flame raisin bread003 汤种肉桂葡萄干面包

Try hard to get softer bread whenever I know how to make bread.
Since using “tangzhong ” in bread will make the bread softer, I tried it and believed in it.

I also mixed the bread with red flame raisin and cinnamon powder instead of eating white bread.
One need to cook the tangzhong 1 or 2 days ahead.
Original recipe is from Carol, Taiwanese. 
I used less tangzhong because it was some leftover of tangzhong after I made a tangzhong wholemeal bread.


The tangzhong I made : ( Mix all ingredients and cook under low heat until you get a very thick mixture)
50 g of bread flour
150 ml water
100 ml milk 


Tangzhong Cinnamon Red Flame Raisin Bread: (Kneading in Tesco Breadmaker )
Ingredient A:
60 g tangzhong
50 ml milk
50 g ( 2 tbsp) sugar
3/4 tsp salt
1 large egg( about 60 g-65 g)
1 tsp cinnamon powder

1 tsp yeast 

Ingredient B:
250 g bread flour( high protein flour)

Ingredient C:
30 g butter

Ingredient D:
40g-50 g red flame raisins ( I chopped the raisin slightly )


Method :
1. Put all Ingredients A first in the bread pan.
2. + cinnamon powder  +  bread flour on top .
3. Mixing all ingredients by pressing No. 8 ( dough).
4. + yeast after 10 mins later. ( or you can put the yeast on top of bread flour in step No. 2)
The machine stops after 20 mins of mixing. Press " stop".
5. Press No. 1 +  butter  and let the machine run until the beep sound is hearing ,+ red flame raisins.
Press "stop" when the breadmaker  finishes the kneading stage. Switch off the electricity and let the dough rising in the breadmaker for 1 hour or 75 mins ( depends on the temperature of the day).
6. Punch down the dough. Take the dough out of the machine and shape it into a ball and let it rest for 15 mins.
7. Roll out the dough with a rolling pin.
8. Shape the dough and seal the seam of the dough. Let the dough have the second proofing for 45 mins.
9. Preheat oven : 230 C for 10 mins.
10 . Oven temperate( upper and lower heat - lowest rack ) : 
       200 C ( for the first 10 mins); 
       190 C ( 20 - 25 mins)

004 tangzhong cinnamon red flame raisin bread 006 tangzhang cinnamon red flame raisin bread

Tuesday, 7 October 2014

Perfect Orange Cupcakes ( Low sugar)


It is the first time for me to make cupcakes. 
But this is the second attempt to bake them without cracking on top.
( The cupcake cracked like a muffin for my first baking )
These cupcakes were very soft but I was just too lazy to give them some buttercream topping or any frosting.
I think a cupcake will look like a cupcake if it comes with frosting.

The recipe was origin from Glorious Treats and the one that I first came across was from Natasha's Kitchen , the Perfect Vanilla Cupcake Recipe.

004 Orange zest
Grated orange zest was cut tiny later.

 Perfect Orange Cupcakes ( low sugar , make 10 )
( paper cup size : diametre on top 7cm , base 4.5 cm and height  3.7 cm)

Ingredients: 
160 g self-raising flour ( I omitted baking powder and bicarbonate of soda) + 1/2 tsp salt

2 large eggs ( about 70g each)
1 tbsp orange zest ( from 1 orange, grated and cut tiny) ( I will put 1 more tbsp in future as I found that it will taste even better)
50 g sugar  ( you can increase it to 100 g if you like it sweeter)
100 ml corn oil
70 ml whipping cream + 30 ml orange juice (Let stand for 5 mins , to substitute buttermilk)

Method:
1. Beat eggs with high speed for 30 seconds and set aside.
2. + sugar , beat 30 seconds.
3. + corn oil, mixed well in low speed + whipping cream and orange mixture + orange zest.
4. + flour, mixed with a stainless steel balloon whisk to beat up all flour lumps.
5.  Pour batter into a lined muffin pan.
6.  Bake in a preheated oven : 170 C. ( I usually bake cake at 180 C with my oven. Lower temperature is used to avoid cracking.)
     Baking time : 35 mins ( or until golden in colour)



005 Orange cupcakes





Wednesday, 1 October 2014

Chicken Curry with Carrot and Lady Fingers

054 cook curry

Curry cooking always becomes an active activity for preparing my meal.
I always keep some frozen curry paste in my freezer in order to overcome the thirst of craving for curry.
Using different types of leaves for cooking curry will produce different types of aroma in the curry.
This time I use turmeric leaves and kaffir lime leaves in cooking chicken curry. The taste of this chicken curry as if the rendang ayam due to the turmeric leaves.
055  chicken curry with lady finger and tomato056

Chicken Curry with Carrot and Lady Fingers : ( for one person)

1 chicken drumstick( cut into pieces , skinned and removed visible fat)
5 lady fingers
1 tomato, wedges
1/2 onion
1/2 carrot, slices
3 lemongrass, smashed and cut into pieces
some chopped garlic

2 pcs turmeric leaves, sliver
3 pcs kaffir lime leaves, sliver
1 tbsp curry powder
1/2 cup of ready-made curry paste


Method :
1. Marinated chicken with  salt, curry powder + kaffir lime leaves.
2. Heat oil + garlic + onion + chicken + carrot + lemongrass + curry paste ---- stir fried + 1/2 cup water. Simmer for 10 mins.
3. + lady finger + tomato + turmeric leaves , cook until  the vegetables become soft.
4. Seasoning :  salt and sugar.

058 chicken curry with lady finger and tomato



Ingredients for making curry paste:

IMG_1790  Curry Ingredients : onion大葱 , garlic蒜头 , dried chilli辣椒干 ,ginger 姜, turmeric 黄姜,  galangal (lengkuas蓝姜 ),  lemongrass香茅         Onion, garlic, ginger, galangal, turmeric, dried chilli, lemongrass.

IMG_1866 Spices for cooking curry Coriander, fennel, cumin, black peppercorns, cardamons.

IMG_1846 玉桂皮cinnamon sticks ,丁香clove和八角anise starCinnamon sticks, cloves, five star anise.






Friday, 26 September 2014

Caramel Cheese Cube Banana Cake



This is my second time baking the Banana-Caramel Cake.
I followed  exactly the recipe from Piggy's Cooking Journal for the first time. The taste of the banana cake has changed after adding caramel sauce and  beating some cream cheese into the cake.

My friends who tried the cake told me that it is better to make it a “ Banana Cake ” ,  otherwise, the cake would lose its originality as a banana cake.

So,  this gave me an idea of  making a banana cake but with  more cream cheese cube to be added in the cake, then caramel sauce as topping to the cake. Hence, I have changed the name of the cake to " Caramel Cheese Cube Banana Cake"  Voila !


019 Caramel Cheese Cube Banana Cake


The caramel  sauce has the "burnt effect" and seemed a bit bitter . 2 Tablespoons of condense milk was added to the caramel sauce. They were perfectly matched and the bitterness has gone.






Caramel Cheese Cube Banana Cake : ( using 3 eggs , 8"x 8" square pan )

1) To prepare caramel sauce:
1. 50 g castor sugar - cook in a sauce pan.
2. + 1 tbsp water + 2 tbsp liquid whipping cream after the caramel is done.
3. + 2 tbsp condense milk when the caramel completely gets cool.


Ingredients :
3  large eggs  ( about 70 g each )
70 g castor sugar  ( * I take less sugar)  or you can increase sugar to 100 g or more for a sweeter banana cake )
150 g butter
170 g flour + 1 tsp baking powder  + 1/8 tsp bicarbonate of soda - sieve together
120 g banana , mash it with a fork

100 g cream cheese , cut into cubes :  about 1/2 x 1/2 x 1/2 inch


2.) To prepare egg white foam:
  1. Beat  3 egg whites +  1/8 tsp cream of tartar. Beat 5 mins , speed 3 until a stiff peak is formed)

3.) Cake:
1. Beat butter + sugar  until fluffy + 3 egg yolk , one at a time. Speed 3, mix well.
2. Sieve in  flour (+ 1 tsp baking powder + 1/8 tsp bicarbonate of soda) . Mix well with a spoon.
3. + 1 tbsp water + 1 drop of banana essence. ( mix well before adding into the flour mixture)
4. + banana + cream cheese cubes
5. + egg white foam. Mix lightly and thoroughly.( with a spoon).Pour the mixture into a greased-paper pan.
6. Arrange slices of banana on the cake before baking.
7. Preheated Oven:  temperature - 180 C
     Baking time : 45 to 50 mins.




Sonia - The Nasi Lemak Lover also made this banana cake on the same day. You may take a look of how she presented her banana cake.




Tuesday, 2 September 2014

Chocolate Chip Muffins


I stumbled upon The English Kitchen and know that Marie makes a lot of good muffins. You may visit her blog to know what she bakes recently.
I have chosen this Chocolate Chip Muffins as my nieces like chocolate chips very much.


Some changes were made to the recipe :
1. Less sugar was used because the chocolate chips that I bought are quite sweet. 
2. Evaporated creamer was added instead of milk
3. No walnut in the muffins.




Chocolate Chip Muffins ( 10 muffins)

A . Dry ingredients: ( Stir until all well blended in a bowl )
200 g flour
50 g sugar
2 tsp baking powder
1/2 tsp salt
180 g chocolate chips

B. Wet Ingredients: ( Stir well in another  bowl )
2  large beaten eggs ( about 70 g each)
150 ml evaporated creamer / milk
100 ml melt butter or 1/2 cup melt butter
1 tsp vanilla essence


Method:
1. Pre-heat the oven to 200 C .
2..Pour B into A  -----> stir together until combine and look lumpy.
3. Spoon batter into the paper cups.
4. Baking temperature - 200 C.
     Baking time : 20 mins












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