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Pain Au Lait / Milk Bread



Pain Au Lait / Milk Bread

Ingredients:

230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter

Methods:

1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.

8. Roll out individual dough into round shape then roll up the with your hand and use a scissor to lightly cut on the surface in ziczac way. (this is how it looks after cutting with scissor)

9. Transfer to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakingmat instead of parchment paper).

10. Pre-heat oven at 180c.

11.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

12.Remove from oven and transfer to a rack to cool off.

Serving suggestion : use as sandwich bread or on toast.

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Nutella Bread Rolls


My original plan was to make just a simple milk bread recipe / Pain Au Lait, half way through my so called "creativity" struck, that's how i invented this Nutella Bread Rolls. I like the texture of this bread, it is not hard or chewy.


Nutella Bread Rolls

Ingredients:

230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter

Methods:

1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.*see notes below*

8. Roll out individual dough into the shape that you want and transfer it to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakeware,this save me from a lot of hassles).


9. Pre-heat oven at 180c.

10.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

11.Remove from oven and transfer to a rack to cool off.


* During step 7, i roll the dough into a near rectangular shape and spread a layer of Nutella in, that how it looks like inthe middle when it is done.

You can add cheese, jam, ganache or whatever you want during this process.

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Fried bread sticks / You Tiau / Yau Char Kwai

Been wanting to take the challenge to try to make Yau Char Kwai, but the last time with different recipe it turned out to be like the Beignet..LOL.. this time is quite successful considering i used some substitute ingredients. The original recipe requires Alum (i replaced it with cream of tartar) and Ammonia Powder (i replaced it with bicarbonate soda and baking powder) which i don't have intention to 'invest' on these ingredients as i don't think i will use it often. I made a little twist and it turns out surprisingly quite good *grins*.

The process is same as making bread, not that difficult just need a little patience to wait for the dough to prove.

Here you go my first ever successful

Yau Char Kwai / Yau Tiau / Fried Chinese Bread Sticks.

Ingredients:

(A) sift and mix well
300g bread flour /high protein flour)
50g all-purpose flour
1/2 tsp baking powder

(B)
1/2 tsp sugar
2 tbsp lukewarm water
2 tsp yeast

(C) mix well
250 ml water
1 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 tsp baking powder
2 tsp salt

(D)
Oil for frying about 2 cups (use smaller frying pan or wok will use lesser oil)


Methods:

1. Mix ingredient B in a small bowl and set aside to let the yeast froth.

2. Pour the sifted ingredient A into a bow and make a well, then mix in ingredient B and C gradually. Combine all the ingredients well until a dough is formed and knead for 5mins.

3. Transfer the kneaded dough into a lightly oiled bowl and cover with cling wrap and let it prove till double in size about 40mins to an hour.

4. Roll out the dough and on a lightly floured worktop and knead the dough till smooth.

5. Roll dough into a rectangle shape and cut them into about 1" x 4" strips. Place 2 strips on top of each other and press down with a chopstick or skewer in the middle and set aside to rest for about 5mins.

6. Heat oil in wok. Stretch the dough by pulling 2 ends before dropping into the oil. Turn every about 10 second till golden brown.

7. Drain on paper towel and serve hot. It can be served in it's own or with coffee or congee / porridge.

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Cheese Sticks


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Soft Water-Roux type bread






Will post the recipe soon.. stay tune.......

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Marble Butter Cake

I have a little twice on my usual butter cake recipe this time. Sometime ago a friend told me she tried another method to make the butter cake is by separating the egg white and egg yolk during the process, i found it very troublesm that is why i didn't really try it.
But today i decided to give it ago and with a little twist and it turns out great.

When the cake was out from the oven i had no time to take photo as i was rushing out, i only managed to take this last piece. LOL! well.. better than nothing though.


Here you go.

Ingredients"

250g softened butter
250g self-raising flour
200g caster sugar (put more if you prefer sweeter up to 250g)
5 eggs separated
1/2 cup milk
1/4 cup cocoa powder (put more if you want)
1tsp vanilla essence
1/2tsp cream of tartar

Method:

1. Preheat oven at 180c.
2. In a bowl beat butter and sugar until thick and pale form then beat in egg yolks,vanilla essence and milk until the texture of the batter become smooth.
3. fold in flour until it is well combined (don't over mixed).
4. Spoon out a portion of the batter into a separate bowl and add in cocoa powder and mix well.
5. In a separate bowl (make sure it is totally oil free) beat the egg white unill peak form half way through add in cream of tartar.
6. Fold in the egg white mixture into the butter batter until low speed for about few second until you see the mixture is well incorporated.
7. Pour the batter into the springform pan, add in the cocoa powder mixture and make a swirl freely to create the marble cake look patent.
8. Bake for about 45mins or screwer come out crean.(the time might differ depending on what type of oven)


* If you find it troublesm to fold in the egg white, you can do without separating the eggs and just leave without the cream of tartar.
at step no.2 just beat the whole egg in and just obmit step 5. You can try both to see the difference, for myself i notice by beating the egg white and egg yok separately the texture of the cake is smoother and finer.
well..as i always say.. we all have difference preference, a friend of mine prefer the very moist type but i have friends prefer dry type.

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Cake Flour substitute DIY

Cake flour substitute


Ingredients :

1 3/4 cups all-purpose flour
1/4 cup cornstarch

Method :
To make two cups of cake flour combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.

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Pandan Vanilla Chiffon Cupcake


This is how it looks like when still hot / just came out from the oven.



This is how it looks like after cooling off, it will deflate quite dramatically.


The fluffy and airy texture of chiffon cake


Serve with your favourite coffee...yummmmm..

Finally i managed to buy a bottle of Pandan essence, but the smell and taste is way different from the real pandan..well.. better than nothing.

Pandan Chiffon Cake has been my all time favourite since i was little, i like the fluffy airy texture of the chiffon cake and the aroma of the Pandan....

Finally i got it baked with a little twist as i can't find the real Pandan leaves (Screwpine leave) and i don't have the tube cakepan, i use the ramekins instead and it turns out pretty well.

Ingredients:

8 eggs (seperate egg white and yolk)
1 1/4 cups caster sugar
3/4 cup corn oil / light virgin oil / any light vegetable oil
1 tsp. vanilla extract
3/4 cup Santan / coconut milk
1 tsp pandan essence
1 tsp vanilla essence
1 cup self-rising flour (sift 3 times)
1/2 tsp. cream of tartar


Method:

1. Prehet oven at 180c
2. Mix coconut milk and pandan essence in a small bowl and set aside.
3. In another mixing bowl beat egg yoks,sugar, oil and vanilla essence until well combined and slowly beat in the coconut millk mixture.
4. Add the sifted self rising flour into the egg mixture.
5. In another totall oil free bowl beat the egg white until frothy and add in cream of tartar until it reaches firm peaks form.
6. Fold in the egg white mixture into the egg mixure (in two batches) gently.
7. Pour into ungreased mould (never oil the moulds)
8. Into the preheated oven for about 45min if using the tube bakepan, 25min- 30mins if using the ramekins or until it is spongy to touch.
9. Remove the cake and immediately turn it upside down onto a cooling rack and DO NOT remove the cake from the mould until it is COMPLETELY COOL.

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Chives Turnips Dumpling / KuChai Kueh

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This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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