Tuesday, March 29, 2011

One Lovely Blog Award

Thanks to Cosy Bake for dedicating this award to me. :)

Tuesday, March 22, 2011

Fruity Bread

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011), hosted by Bakericious.


Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
320g bread flour
15g milk powder
65g sugar
4g salt
6g instant yeast

130g water
1 egg

40g butter

100g dried mixed fruits

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Add in (D) and mix until well-blended.
7. Cover dough and let it prove for 50mins.
8. Knock down proved dough, hand knead on a lightly floured surface for a while.
9. Cover and prove for another 10mins.
10.Divide dough into 90g each.
11.On a lightly floured surface, mould it into round ball.
12.Arrange it into 3 greased 8" x 17" loaf pan, cover and leave to prove for 50mins until it doubled in size.
13.Preheat oven to 180C.
14.Brush surface with egg wash.
15.Bake in a preheated oven for 15mins until brown.
16.Remove bread from pan and cool it on a wire rack.

Monday, March 14, 2011

Dark Chocolate Chocolate Chips Cupcakes

Two weeks ago, I bought a tub of Special Dark Cocoa powder from Hershey's Chocolate Shop, located at City Link (City Hall Mrt Station). It do give bakes a stronger colour but aroma and taste wise I still prefer Valrhona Cocoa powder.
Recipe from here.

Monday, March 7, 2011

Apple Chiffon Cake

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011), hosted by Bakericious.


3 egg yolk
20g caster sugar
1/4tsp salt
40g veg. oil
1 green apple (remove core and skin)
(about 130g)
30g apple juice
95g cake flour
1/4 tsp ground cinnamon
3 egg white
60g caster sugar
1/4tsp cream of tartar

1. Preheat oven to 175C.
2. Sift flour and ground cinnamon together, set aside.
3. Blend apple and apple juice together till puree . (I use ginger grater to grate the apple into the apple juice.)
4. With a hand whisk, whisk egg yolk, salt and sugar together.
5. Add in the oil, apple puree and flour together.
6. Whisk until well combined.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue in two portions lightly until well combined.
11.Pour batter into a 20cm tube pan, smooth the surface.
12.Place pan into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table top and leave it cool.
14.Remove cake from pan and serve.

Thursday, March 3, 2011

Assorted Buns

Cheese and sugar stick

Ham and mushroom pizza bread

Hotdog bread

Ham and cheese bread

Tuesday, March 1, 2011

Hazelnut Financiers


Ingredients (yield 10 financiers)
65g egg white
35g caster sugar
25g cake flour
1/2tsp corn flour
pinch baking powder
pinch salt
25g ground hazelnut
50g unsalted butter

1. Preheat over to 190C.
2. Melt butter over low fire until slightly brown and gives off a nutty aroma.
3. Set aside to cool and strain.
4. Sift flour, corn flour, baking powder, salt and ground hazelnut together and set aside.
5. Whisk egg white in a clean big bowl until foamy.
6. Add in sugar and continue to whisk till sugar dissolved.
7. Fold in flour mixture until well blended.
8. Lastly, fold in the melted butter until well blended.
9. Spoon batter into greased mould till 90% full.
10.Bake in preheated oven for 10-15mins or till it is lightly browned.
11.Remove financiers from mould and cool it on wire rack.