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.
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 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?
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.
The kneading process was done with a bread maker and after the first proofing, take out the dough and punch out the air.
Split the dough into equal sizes. I cut a portion of the dough into smaller pieces to make tiny piglets.
Shape them into round buns. Cover and let them proof in room temperature for 15 minutes (2nd proofing)
After the 2nd proofing, flatten the dough with a rolling pin.
Place meat floss or any fillings of your choice.
Seal well and place the sealed area down.
Proof the buns in an enclosed (non heated) oven for 40 minutes (3rd proofing)
Egg wash the buns and cut 2 triangles on them with a pair of scissors. Preheat the oven at 180C
Add ham as nose and black beans as eyes. Then bake the buns at 180C for 15 minutes.
So here are the pig buns.
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!
- 6 egg yolk
30g caster sugar
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.
Wild berry tea chiffon
I would say omit the sakura and the cake is yummilicious
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.
Piggie Pineapple Tarts for sale
The boy is delighted to see the tarts this morning, while the mommy is seriously lack of sleep. I hope he can sell them off.
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.
Egg Yolk Batter :
30g castor sugar
1/4 tsp fine salt
50g vegetable oil
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
- Whisk egg yolk and sugar until well incorporated.
- Add vegetable oil and mix well.
- Add in milk and mix well.
- Add in sifted flour, baking powder and salt to form a thicker batter. Set aside.
- Beat egg white with sugar in high speed until stiff peak.
- Scope 1/3 of the meringue and fold in with the yolk batter until well mixed.
- Then, add in the rest of the meringue and fold the batter until incorporated.
- Baked in preheated oven at 160C for 35 – 45 minutes. (My cake was done in 35 minutes)
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.
The kaya pandan loaves with crumble topping
Here’s the slices, perfect with a cup of kopi-O (Americano)
I’m not a big fan of pound cake as I have always preferred the soft and fluffy texture of chiffon cake. Nevertheless, I bought a new cake mold and decided to bake with it for the first time. I found this lemon cake recipe from Joyofbaking.
- 230g unsalted butter, room temperature
- 200g granulated white sugar
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- Zest of 1 large lemon (outer yellow skin of lemon)
- 260g all purpose flour (I used cake flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 60ml fresh lemon juice
- 115g confectioners’ (powdered or icing) sugar, sifted
- 2 – 4 tablespoons fresh lemon juice
- Preheat the oven to 180C.
- I used a nonstick cake mold, so I didn’t spray any cooking oil on the mold. But if yours is not the nonstick type, please spray some oil or apply butter on the inner side of the mold.
- Beat butter and sugar until light and fluffy.
- Add in vanilla extract and mix well.
- Add in eggs, one at a time until well incorporated.
- Fold in sifted flour, baking powder, salt and lemon zest, by adding in lemon juice alternately in 2 or 3 addition until you have a smooth batter.
- Pour the batter into the mold and smooth the top with a spatula
- Bake the cake for 40 – 50 minutes.
- Once baked, take out the cake and unmold it. Let it cool down on a wire rack.
- Place icing sugar in a mixing bowl and add in lemon juice until you have a thick and smooth glaze. Pour the glaze on the cake and allow it to drip down the sides. Let the frosting dry before storing.
Here’s my lemon pound cake. I just bought a cake cover which is taller than my existing ones.
I should have added more frosting!
These dog buns are inspired by Pitachan and my kids said that they looked like our Shihtzu! The dough were made with Hokkaido milk bread recipe, which is my kids’ favorite so far.
After the first proofing, deflate the dough.
Cut and form these dough balls, weigh about 45g (for the head) and 10-12g for the ears and mustache. Let them proof in room temperature for 15 minutes.
Flatten the biggest dough with a rolling pin.
Wrap and seal any fillings of your choice. I used a small piece of SPAM.
Flatten one of the smaller dough balls.
Cut it into halves.
Gently form a water droplet-shaped by bending and joining the ends of the dough. Actually, an oval dough sheet will do the same trick too, and you can just cut it with an oval cookie cutter.
Place the “ear” dough sheets beneath the face.
Flatten the other dough ball and cut it into halves as well.
Cut a line on a semi-circle sheet.
Place the sheet on the lower part of the face. Let the dough proof for 40 minutes.
Apply egg wash and gently press down and add raisins as eyes and nose. Bake the bread in a preheated oven at 180C for 12 – 15 minutes.
So, here’s the Shihtzu bun. I made sleeping doggie buns too.
And some coffee buns for hubby and me.
My gal requested me to make her a pink Swiss roll and thus it’s time to follow the instruction of Junko’s book. My Thai friend just told me yesterday that it’s translated in Thai now, so do check it out at major book stores in Thailand if you are interested.
As usual, this type of Swiss roll is quite time consuming. The book is always a great reference though so you can’t fail making a pretty Swiss roll as long as you follow the instructions well.
Pink Heart Swiss Roll.
My gal wanted more cream on her cake.
And she added a cupcake canny and sprinkles too!