Tuesday, October 17, 2017

WBD 2017 Cheesy Earthquake Bread 地震奶酪面包

HAPPY WORLD BREAD DAY 2017 !!! Gosh, I've been extremely busy for the past whole week. I rushed home from the forest after camping 4 days there and then drove all the way to my mother in law's place to celebrate her 88 year old birthday on the following day. Anyway, I am lucky because hubby did the entire driving.... hehehe..... I've got everything prepared to start my little bread project to celebrate 2017  World Bread Day at my mother in law's place. Thank goodness, I managed to take down some photos before my family polished off everything.  haha.....  And then came back home found out my home wifi is out of order !!!!  WHATTTT !!!! The service technician only turns up an hour ago to get this thing fixed. Thank you so much guys ! And also a big thank to Zoe @ Bake for Happy Kids for the inspiration.


Outdoor photos always look so good & refreshing. Isn't it !

World Bread Day, October 16, 2017
Ingredients for dough
275gm  bread flour
3.4 tspn   yeast
100ml  warm milk
1-1/2 Tb  sugar
¼ tspn  salt
1 egg
40gm  butter

*2 TB   orange colour cheddar cheese powder
*100gm   cheddar cheese block, grated finely

Method :
(1)  combine flour, yeast, sugar, salt, egg & milk into a large bowl and mix to form sticky dough.
(2)  add in butter and continue kneading till smooth dough is formed, then leave to rest for an hour or till double in size.
(3)  now, punch to release excess air and knead till smooth.
(4)  place dough to working table and flatten it into 8x12" sheet then spread on the cheese powder.
(5)  roll dough to form a swiss roll then place it to a 4x4x9" tray lined with parchment paper.
(6)  leave to rest for 30 minutes then brush the top with some butter and then spread on the grated cheese.
(7)  finally, bake at preheated oven 175'C for about 20-25 minutes or till golden brown.

Who doesn't love the cheesy topping !

HAPPY WORLD BREAD DAY 2017 EVERYONE !!! Enjoy & have fun.

Monday, October 9, 2017

Savory Mushroom Floss Baked Sponge Cake 咸甜蘑菇丝烘蛋糕

I am so happy to give this version a trial and I am loving it to bit. My family is addicted to this cake as well. This is the kind of cake you can't easily get from anywhere. I actually tried the steam version and it is as good too !  I'll have to say I love both. Frankly, I am not a good essay writer, not even during my school days.... haha....  After blogging I started to write more. This is NOT so MEeee..... !!!  Please read on for more.

I am using the common sponge cake method on this recipe. The cake turns out isn't as bouncy as the cooked method.

Ingredients :
(A)
7 egg wolk plus 1 whole egg
90ml  corn oil
90ml  full cream milk
125gm  all purpose flour
1/2 tspn  baking powder

(B)
7 egg white
100gm  sugar
2/3 tspn  salt
1/8 tspn  cream of tartar

(C)
1 cup   mushroom floss
2 TB   parmesan cheese powder
2 TB   roasted sesame seeds
1 TB   nori flakes
(mix well)

Method :
(1)  for ingredient (A), mix together milk, corn oil, egg yolk & whole egg, beat till pale & light.
(2)  next, stir in flour & baking powder till well cooperated. Set aside.
(3)  for ingredient (B), whisk egg white till foamy then add in salt & cream of tartar, continue beating till fine foam then add in sugar. Beat to stiff foam.
(4)  now, fold meringue into mixture (A) in 3 batches till everything well cooperated.
(5)  pour half portion of batter to a 8" tray lined with parchment paper, spread on mushroom floss mixture and pour in the remaining batter spread to cover. Sprinkle on the leftover mushroom floss mixture.
(6)  finally, bake at preheated oven 170'C for about 20 minutes then lower to 150'C for another 60 minutes.
(7)  once its done, invert the cake and leave to cool completely before slicing.


 
No matter its cooked method or common sponge cake version, baked or steamed...... this cake is a STAR !  Just in case, you want to go for the cooked version, please click here for the recipe. I bet you will love it to bit as well. Happy baking everyone & enjoy your week ahead !

Wednesday, September 27, 2017

Red Velvet Cream Cheese Snowskin Mooncake 红色天鹅绒奶油乳酪冰皮月饼

I wanna start making mooncake so very much but the lazy bugs kept buzzing me for months. And that out of the blue something finally inspired me to keep me motivate. Thanks to Whisknfold ! If you're craving for some ice cream mooncake, this should be something to satisfy your need. Please read on for more.

Ingredients for cranberry cream cheese filling :
250gm   cream cheese, softened at room temperature
50gm   icing sugar
1/2 cup  frozen cranberries, chopped

Method :
(1)  beat cream cheese and icing sugar till well cooperated.
(2)  now, add in cranberries and mix well, then keep chilled for 2 hour or till set.
(3)  next, divide cream cheese into 40gm each and round it.
(4) finally, keep into freezer for another 2 hours or till well set, which is hassle free during the wrapping session.

Ingredients for Red Velvet dough :
130gm   cooked glutinous rice flour / Koh fun
1 TB   cocoa powder
3 tspn   beetroot powder
100gm   icing sugar
45gm   crisco shortening
100ml    ice water

Method :
(1)  combined koh fun, cocoa powder, beetroot powder & icing sugar into a bowl then mix well.
(2)  now, stir in shortening and rub with your fingers till everything well cooperated.
(3)  next, add in cold water and stir to form a soft dough. Knead till smooth then set aside to rest for 30 minutes.
(4) once its ready, divide dough into 35gm each and flatten each with rolling pin between plastic sheets into a round disk.
(5)  insert a cream cheese ball onto flatten dough then push to seal it nicely.
(6) coat wrapped dough with koh fun then shape it with a mooncake mould.
(7) finally, keep chilled to set before serving.

Well, working along with cream cheese is like chasing time, as cream cheese became softened too quickly.

Thankfully, my mission completed in no time and the cake still in one piece. haha......  By the way, have anyone of you tried the Red Velvet Mooncake from Calton Hotel ? Kindly describe the deliciousness to share. Many thanks.
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