Search your recipe here

Bookmark and Share

No Knead Bread

As i have mentioned in my previous post, i have been experimenting bread baking lately, this no kneading needed crusty bread turned out to be a gem for me. The texture of this bread is like the bread that i once had in an Italian restaurant. The bread was served before the meal and it goes with extra virgin olive oil with Balsamic vinegar. I love the texture of this bread, it is crusty on the outside and for the inside i don't know how to find a correct word to describe....it's a little chewy ,elastically spongy but not those rubbery type of chewy..hhmmmm let me find the right word and update here later :) This bread goes well with cheese or dips as snack.




No Knead Crusty Bread


Ingredients:

1 cup bread flour
1 tsp yeast
1 tsp sugar
pinch of salt
1/2 tsp olive oil
1/2 cup warm water
1 tbsp milk
1 tbsp salt water for brushing (dilute some salt in warm water)


Method:

1. In a bowl put all the ingredients EXCEPT salt water. Use a spatula to make all the ingredients well combined and a stick dough formed.

2. Leave the dough in the bowl and cover with cling wrap to let it rise at room temperature for 8hrs (yes, 8 hrs! you can just leave it there and go for your shopping).

3. After 8hrs you will see the dough is double in size and with lots of bubbles. Now, spread the baking pan with some oil follow by sprinkling some corn flour on top of the oiled pan.

4. Transfer the dough on to the baking pan with a spatula and shape the dough with your lightly floured hand. Rest it for another 2hrs.

5. Pre-heat the oven for at least 30mins at 200c in advance.

6. Have a brush of salt water on the dough and sprinkle a little flour on top, in oven and bake for about 20mins.

7. Transfer the bread on rack and let it cool off before serving.

Read more...

Orange Chiffon Cake / Cupcake


Just came out of oven before inverted to cool off.




Off from the mold.


The airy, light and fluffy typical Chiffon Cake...yum....


Have been experimenting a lot of breads lately, suddenly crave for Chiffon Cake. I have all the ingredients that i need with one last orange..yay!

This time the look and fragrance is much better then the last time i made :) as usual i don't have the tube pan to bake the chiffon cake i use ramekin and my Pyrex bakeware instead another Yay!

Quite satisfying.


Orange Chiffon Cake / Cupcakes


Ingredients:

(A) Egg white mixture

egg white from 5 eggs
1/2 tsp cream of tartar
1/3 cup caster sugar (i reduced to 1/4 cup to suit my taste)


(B) Flour mixture

5 egg yolks
100 ml coconut milk
4 tbsp vegetable oil
1/3 cup raw sugar / caster sugar
4 tbsp juice of orange / orange juice
1 tsp orange zest
1 tsp vanilla essence
150g self-raising flour (sifted)
a pinch of salt


Method:

1. Pre-heat oven at 170c.

2. Mix all ingredient (B) EXCEPT self-raising flour in a bowl until well combined, then gradually add in the half of the sifted self-raising flour gently until well combined then add in the balance. (do not over-mixed, over mixing flour will cause the top of the cake hard) Leave aside.

3. Now work in ingredient (A)In a separate bowl beat the egg white and cream of tartar until soft foam formed, then add in sugar and beat until stiff foam achieved. (turn the bowl on top of your head if it doesn't drip on your head that means it is a stiff foam..hehehe..)

4. Fold in the egg white mixture into the flour mixture gently until well combined (again not to over-mixed).

5. Pour the mixture into your tube pan if you have any or like me use the ramekin as mold. *VERY IMPORTANT NOTE: Never use non stick bakeware for chiffon cake because you need the cake to cling on the wall of the mold.

6. In oven bake for 30mins in a tube pan or 20 to 25min in ramekin or until skewer come out clean.

7. When the cake is out of the oven, invert the mold immediately and to let the cake cool off completely before serving (probably will take about an hour or two).

This is my creative way of "hanging" the mold ;)

Read more...

About This Blog

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

Blog Archive

Labels