Retire from Bentoing Christmas Buns Bento Woof Woof Bun Bento Piggy Family Hotdog Buns Sleeping Doggie Hotdog Buns Oreo Buns with Oreo Fillings Pikachu Custard Bun Bento Butter Rolls Bento Trick or Treat Bento Happy Mid Autumn Festival Bentos

January 9, 2013

Retire from Bentoing

December 11, 2012

Christmas Buns Bento

November 28, 2012

Woof Woof Bun Bento

November 22, 2012

Piggy Family Hotdog Buns

November 19, 2012

Sleeping Doggie Hotdog Buns

November 13, 2012

Oreo Buns with Oreo Fillings

November 8, 2012

Pikachu Custard Bun Bento

November 6, 2012

Butter Rolls Bento

October 30, 2012

Trick or Treat Bento

Newest

Double Espresso Chiffon

I am planning to bake some birthday cakes in coming months, if time permits. I have just found a new full time job and will be extremely busy from now onward, so I was hoping to try out a few recipes and use one or two of them for the birthday cakes. I stumbled upon this recipe while looking for coffee chiffon. Instead of using instant espresso, I used the real espresso. LOL! The cake smells awesome!

The only thing I will modify in this recipe is the sugar level. It is too sweet to my liking. I shall post the original recipe here and try baking this again in lesser amount of sugar.

Ingredients:

Coffee Batter
8 egg yolks
2 tablespoons instant espresso (I used real espresso diluted with hot water till 3/4 cup)
¾ cup hot water
2 ½ cups cake flour
1 teaspoon salt
3 teaspoons baking powder
1 ¼ cups sugar (next time I will use only 1 cup of sugar max!)
½ cup vegetable oil (use a light oil such as canola)
1 teaspoon vanilla extract
Meringue
8 egg whites
1 teaspoon cream of tartar
¾ cup sugar

Instruction (originated from the blog)

  1. Preheat oven to 350° F. Prepare a 10-inch ungreased 2-piece tube pan.

  2. Separate egg whites from egg yolks and place egg whites in a clean, grease-free mixing bowl. Set aside.

  3. Add the instant espresso to the hot water and stir to dissolve.

  4. In a bowl, sift together the flour, salt, baking powder and 1 ¼ cups sugar.

  5. Make a well in the center of the dry ingredients and pour the oil and dissolved coffee. Whisk well to combine.

  6. Add yolks and vanilla and whisk until smooth and well blended. Set aside.

  7. Using the wire whip attachment of a stand mixer, start whipping the egg whites at medium speed until frothy. Slowly add the cream of tartar. Do not add the cream of tartar all at once, rather, add it in small amounts so that it doesn’t clump and settle at the bottom.

  8. Still on medium speed, gradually add ¾ cups sugar to the egg whites. Continue to whip until medium to stiff, but not dry, peaks. The meringue will look glossy, not dry, but neither should it be too runny or soft.

  9. Gently fold a small amount of egg whites, around 1 cup, into the coffee batter to aerate and loosen up the batter.

  10. Add about 1/3 of the meringue into the coffee batter, cutting and folding with swift strokes to combine and taking care not to deflate the meringue. Turn the bowl clockwise each time the batter is folded over.

  11. Add the remaining meringue into the batter. Cut and fold to combine with the batter. Add the last third of the meringue and continue cutting and folding until well blended. Do not over mix.

  12. Pour the batter into an ungreased tube pan. Bake for about 45 minutes. Cake is done when it springs back when lightly touched.

  13. Remove cake from oven to cool.  It must be inverted immediately and suspended above table or countertop.

 

I decided to give frosting a pass this time as I was making a trial cake. On the actual birthday cake, I shall try normal whipped cream frosting which is easier to be prepared.

double espresso chiffon copy
Double espresso chiffon

5 Thousand Starter Dough Bread

This recipe is originated from this Chinese blog and you can also refer to translated version at Victoria Bakes. I will only post the ingredients as reference and please refer to the Chinese blog on how to shape the buns. It’s not hard at all if you are familiar shaping with tangzhong recipes, nevertheless it’s a sticky dough.

Ingredients (I halved the ingredients listed)

  1. Starter dough
  • 210g bread flour
  • 90g cake flour
  • 24g caster sugar
  • 6g instant dry yeast
  • 240g water

 

2. Main dough

  • 210g bread flour
  • 90g cake flour
  • 96g caster sugar
  • 1 1/2 tsp salt
  • 24g milk powder
  • 90g egg
  • 54g water
  • 72g unsalted butter, softened

 

You can keep the starter dough refrigerated overnight and bring it out to room temperature before mixing it with the main dough.

5kdough bread copy
5K starter dough bread

 

The buns are soft on the first day and got slightly harder on subsequent day. However, as comparing to straight dough method, it was still pretty soft and yummy.

Kaya

I love kaya and it has been awhile since I last made one. I can easily buy pandan coconut jam here in Bangkok but I still prefer the brownish Malaysian coconut kaya. There are 2 recipes which I follow by heart. One of them is from Desperate Housewife, which uses a double boiler method, and another one is from Raya Malaysia, which is faster and easier. I chose the latter for today’s kaya.

Ingredients:

  • 5 eggs
  • 200g sugar
  • 1/2 cup coconut cream
  • 3/4 coconut milk
  • 3 pandan leaves tied into a knot (I replaced this with a teaspoon of pandan extract)
  • 1 1/2 tablespoon of corn starch + 1 1/2 tablespoon of water (mix well)
  • Caramel — 50 – 75g of sugar

Here’s my step by step preparation:


Prepare the ingredients


Whisk the eggs


Add in coconut cream, coconut milk and sugar and mix well.


Filter the mixture with a strainer by pouring it into a non-stick pot.


Add in a teaspoon of pandan extract or 3 pandan leaves tied into a knot.


Cook in low heat and keep stirring!


Add in cornstarch mixture to thicken the kaya. Lumps will be formed when the kaya is cooked but don’t worry about it.


In the mean time heat up the 50 – 75g of sugar in a pan / pot until it melts into caramel.


Mix the caramel with kaya and stir well. The kaya should turn golden brown but mine was only light brown. :P Then turn off the heat.


Let the kaya cool down before transferring it to a blender. Blend the kaya for a couple of minutes to remove all the lumps. It should be silky smooth by now.

Transfer the kaya into glass bottle. Kaya is best to be refrigerated and it will stay fresh for a week.


Here’s my homemade kaya.


Kaya and butter toast

Roller Coaster Year 2013

It’s reaching the last quarter of year 2013, and I have been through more than I have anticipated for a year, just by this year alone. As bad as it may be, I don’t see myself going downhill yet, or maybe I just refuse to being down and feel sorry about lots of things which had happened. I’m going to have a great time in the last quarter of 2013, if God permits.

Firstly, I must work better on my health. No more late nights chasing series or reading, and I will hit the sack for a better morning, each day! Then it’s all about eating and exercising. And then comes parenting. A fitter mother, both physically and mentally, is always a better mommy. :)

Spam Buns, Our All Time Favorite

My gal once said, mommy, I don’t like the bread you buy from the stores. I only like the buns and bread you bake. Argh….so sweet. But she makes the mother busier. :)

Once of my regular bakes, probably like one in 2 weeks will be Spam buns. I know Spam is bad but then how to resist this delicious meat?

spam buns with or without sesame
Spam Buns, with and without sesame.

 

I baked a bunch last night and we had them as breakfast this morning. Kids enjoyed them, obviously. What’s your favorite bake?

Piggy Meat Floss Buns

I got this idea from a pic shown in Facebook, which were lotus paste moon cakes shaped as pigs. I would love to try making moon cake but I can’t find alkaline water here, so I decided to bake meat floss bread instead. The buns were made by using Hokkaido milk bread recipe, which is my kids’ favorite so far.

wmpig buns1 copy
The kneading process was done with a bread maker and after the first proofing, take out the dough and punch out the air.

wmpig buns2 copy
Split the dough into equal sizes. I cut a portion of the dough into smaller pieces to make tiny piglets.

wmpig buns3 copy
Shape them into round buns. Cover and let them proof in room temperature for 15 minutes (2nd proofing)

wmpig buns4 copy
After the 2nd proofing, flatten the dough with a rolling pin.

wmpig buns5 copy
Place meat floss or any fillings of your choice.

wmpig buns6 copywmpig buns7 copy
Seal well and place the sealed area down.

wmpig buns8 copy
Proof the buns in an enclosed (non heated) oven for 40 minutes (3rd proofing)

wmpig buns9 copy
Egg wash the buns and cut 2 triangles on them with a pair of scissors. Preheat the oven at 180C

wmpig buns10 copy
Add ham as nose and black beans as eyes. Then bake the buns at 180C for 15 minutes.

So here are the pig buns.

wmpig buns12 copy

 

Twinings Wild Berry Tea Chiffon

I still have Twinings Wild Berry Tea bags which I bought for previous chiffon cake recipe, and decided to use them for baking. A friend of mine bought some salted sakura for me from Japan, and I used them as decor at the bottom of the cake mold. Actually, it’s a big mistake as they are too salty!

Ingredients

  • 6 egg yolk
    30g caster sugar
    2/4tsp salt
    80g veg. oil
    6 bags Twinings Wild Berry Tea
    120g hot water
    150g cake flour
    3/4 baking powder
  • 6 egg white
    130g caster sugar
    1/2tsp cream of tartar

Prep and Cooking Instructions

1. Preheat oven to 160C.
2. Sift flour and baking powder, set aside.
3. Cut the tea bags, pour tea leaf into a cup.
4. Pour hot water into it and leave it aside to cool.
5. With a hand whisk, whisk egg yolk, salt and sugar together.
6. Add oil, tea together with the tea leaf residue and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a mixer, whisk the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue in two portions lightly until well combined.
12.Pour batter into a tube pan, smooth the surface.
13.Place pan into a preheated oven and bake for 55mins.
14.Remove from oven, invert cake onto table top and leave it cool.
15.Remove cake from pan and serve.

wmtea chiffon and salted sakura copy
Wild berry tea chiffon

 
wmtea chiffon and salted sakura1 copy
I would say omit the sakura and the cake is yummilicious

Piggie Tarts for School Fair

To my kids, I’m a superman. They have the impression that mommy can fix most things, in the shortest time, and very good at what she is doing. O.o

My boy needs to sell something at the school fair this afternoon, and I was informed about it last night. It was my fault for not checking the school dates correctly and I thought the fair is held next week. So, I rushed like mad to make these tarts, with limited ingredients at home. Imagine seeing only 5 eggs left in the fridge! It’s a baker’s nightmare.

wmpiggie tarts copy
Piggie Pineapple Tarts for sale

The boy is delighted to see the tarts this morning, while the mommy is seriously lack of sleep. :P I hope he can sell them off.

Moist Chocolate Chiffon Cake

I’m a chocolate lover and I love anything in chocolaty taste. I found this chocolate chiffon recipe online some time ago, but I can’t remember the actual source. It was saved in word file in my laptop, without the proper website link.

The recipe required 18cm chiffon mold but since I do not have the exact size, and baked the bake with 20cm cake mold, my cake was rather short. Nonetheless, it tasted perfectly chocolaty well.

 

Ingredients:

Egg Yolk Batter :
4 eggs
30g castor sugar
1/4 tsp fine salt
50g vegetable oil
50g milk
30g cocoa powder mixed with 100ml hot water
100g cake flour
1/2 tsp baking powder

White Egg Meringue :
4 egg white
60g caster sugar

Method:

  1. Whisk egg yolk and sugar until well incorporated.
  2. Add vegetable oil and mix well.
  3. Add in milk and mix well.
  4. Add in sifted flour, baking powder and salt to form a thicker batter. Set aside.
  5. Beat egg white with sugar in high speed until stiff peak.
  6. Scope 1/3 of the meringue and fold in with the yolk batter until well mixed.
  7. Then, add in the rest of the meringue and fold the batter until incorporated.
  8. Baked in preheated oven at 160C for 35 – 45 minutes. (My cake was done in 35 minutes)

wmmoist chocolate chiffon cake copy

Chocolate chiffon
 

Kaya Pandan Loaf with Crumble Top

My auntie brought me some kaya from Malaysia, and I used it to make this wonderful kaya pandan loaf with crumble top. There is a great recipe online which used coconut milk in the bread, which I haven’t tried but will do so one day. I used the recipe for pandan bread with overnight dough for this loaf instead and it turned out just fine.

As for crumble top, I used this recipe:

30g unsalted butter
30g caster sugar
60g plain flour

You might increase the portion for the crumble toppings, as I found it hardly sufficient for my loaves of bread.

After the second proofing process, roll the dough into flat sheet and spread some kaya on the dough. Then roll it up to form loaves of bread and let it proof for the 3rd time (up to 90% of the bread tin), before egg wash and top the loaf with crumbles. Then bake the loaves at preheated oven at 180C for 35 minutes.

 

wmkaya loaf with crumble tops copy
The kaya pandan loaves with crumble topping

wmkaya loaf with crumble tops1 copy
Here’s the slices, perfect with a cup of kopi-O (Americano)

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