March 16, 2010

Raisin Cinnamon Wholemeal Bread

I baked this bread many months ago on 21 Dec 2009. I was about to share this recipe with a friend by pointing to Florence's "Do What I Like" site for the recipe and then I realized that now her blog is opened to invitees only. If I only know it now, it goes to show that I am not part of the invited group.

Thankfully, before my iPhone arrived, I had a habit writing the recipe down in brief on a post-it note and sticking it to my fridge so that I can refer to it as much as I can during the baking process. Glad I did that or else I would have lost this wonderful recipe!

I am not even sure if I have halved the recipe or not. Nevertheless, it made one small cute loaf as shown below. Hopefully blogspot won't fail me or else I will lose all the brilliant recipes again.


Raisin Cinnamon Wholemeal Bread

Ingredients:
Main bread dough
165g bread flour
75g wholewheat flour
1 lightly beaten egg
1 tsp instant yeast (about 5g)
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar (can use caster sugar)
20g caster sugar
15g melted butter
80-100g raisins


For the filling:
20g melted butter
20g caster sugar
1/2 tsp cinnamon powder (more if you are a cinnamon fan like me)

Method:
  1. Preheat oven to 190C
  2. Line a loaf pan with parchment or baking paper
  3. Knead all the ingredients together except butter & raisins to make a dough. When the dough becomes smooth, add in butter and continue kneading. (I used a standing mixer with a dough hook)
  4. Knead in the raisins once the dough is smooth again.
  5. Continue kneading till the dough passes the elastic pane test. (Stretch some parts of the dough and open it up like a window pane. It should be elastic like chewing gum. Then the kneading is complete).
  6. Cover the container with a cling wrap or a damp cloth and let it prove for 60mins or till it doubles its size.
  7. Once the proofing is down, punch the dough to let out air and let it prove again for about 10 mins
  8. Take the dough and on a lightly floured surface, rolled it into a rectangular sheet.
  9. Brush the dough sheet with the melted butter and rest of the fillings.
  10. Roll it up like a swiss roll and put it in the loaf pan
  11. Prove for another 60mins
  12. Bake at 190C for 30-35mins or till golden brown.

March 13, 2010

Milk Pudding 鲜奶酪

My hubby loved the milk pudding which we stumbled upon while touring in Hong Kong back in Jan 2008. I am not a milk fan at all and hence didn't appreciate anything linked to it e.g. milk pudding. But he was crazy about it! We visited various branches of the shop at least 3-5 times a day just to satisfy his cravings for it. Now he still have fond memories of the wonderful puddings he had.

So recently, I thought... perhaps I should surprise him with a homemade pudding.

Hence, after a few searches and comparisons, I decided to settle on this recipe and made a few slight adjustments.

Unfortunately, there's something wrong with my cream as I used whipping cream instead and I accidentally poured too much gelatin powder! So it turned out to be a very stiff pudding. Hopefully you have better luck than me with this.


Milk Pudding 鲜奶酪
Make 2 small ramekins pudding

Ingredients:
200g fresh milk (husband preferred FULL CREAM so I used that)
133g fresh cream (I used whipping cream instead)
 25g castor sugar (he prefers it less sweet so I used only 20g)
 5g gelatin powder


Method:
  1. Lightly heat fresh milk, cream and sugar in a pan until the sugar has dissolved. Make sure you keep stirring and DO NOT bring it to a boil.
  2. Scoop a some of the milk into a small bowl and dissolve the gelatin powder in it
  3. Once the gelatin powder has dissolved, pour the content back into the pan with the rest of the milk
  4. Mix till well combined.
  5. Pour into ramekins (suggest you pour through a sieve so that no ugly bubbles will form. I'm too lazy to wash one more item so....) and chill in the fridge till set (about 2 hours)

p/s: Just read somewhere that I could have done without the cream! Argh.... next try then.

    March 12, 2010

    Chocolate Raisin Walnut Muffins

    Hubby went for a badminton game today. Usually I will eat out, get some simple takeaway or order McDonald's online whenever he does that. Today I decided to bake myself some salmon. However, it wasn't enough. By 11pm I was hungry again.

    Hubby went for a simple dinner after his game and the portion was too small. Similarly he was hungry at 11pm.

    So I decided to make something quick and muffins sounded good to both of us tonight.

    I made 6 small muffins using the cake cups I had. We only ate two since we are conscious of late night binge eating. The next day, the muffins turned out even better when I had one for breakfast. It was moist and not too sweet for me as I reduced the sugar. When I came back during lunch time and wanted to bring the rest of 3 muffins left to office for tea, they were mysteriously gone. Yeah, Hubby gobbled them down, yet he refused to admit that they were good. ;)



    Chocolate Raisin Walnut Muffins
    Adapted from Kitchen Corner
    Makes 6 cups

    50g Unsalted butter (I used salted and omitted the pinch of salt)
    Pinch of salt
    60g Caster sugar
    1 Egg
    85g Self raising flour, sifted
    15g Cocoa powder, sifted
    60g Milk

    Optional:
    Walnut, chopped (50-60g or more if you prefer)
    Raisins (30-40g or more if you prefer

    Method:
    1. Beat the butter with sugar until light and pale in color.
    2. Add in the egg then pinch of salt, beat until well combined.
    3. Add milk, flour and cocoa powder. Using a hand whisk mix until well combined.
    4. Add in walnuts and raisins. Mix well.
    5. Fill the muffins cups and bake at 170'C in a preheated oven for 30 minutes.

    March 7, 2010

    Magic Coconut Pie

    I saw this recipe at the back of the packet of dessicated coconut which I bought for another recipe (Apricot Walnut Slice... another backlog blog). Usually I would need a picture or two to convince me to try a recipe so that I have a visual idea of how it should look like. Somehow it has been a while since I last baked, I need to finish off the packet and the recipe seemed so super easy (it is!), so I just braved it.

    As I was just going to put the pie in the oven to bake, Hubby decided that we should have a outing with the kid. So I had to put the mixture into the fridge to chill and plan to bake it the next day for breakfast.

    In the end, I think I under-baked it slightly as I did not wait for it to reach room temperature before baking it. Yah, I woke up late and was so hungry that I simply took it out of the fridge and into the oven. Thankfully my hubby looooooovvvveeeed it. Yes, will try it again with my next purchase of dessicated coconut.


    Magic Coconut Pie
    Makes 1 shallow 20cm pie (since I halved everything so that the leftovers will be enough)

    Ingredients:
    55g dessicated coconut
    85g caster sugar (I used 75g only)
    35g plain flour
    25g unsalted butter (I used salted butter and omitted the pinch of salt)
    2 eggs
    210ml milk
    1/2 teaspoon vanilla extract
    1/4 teaspoon baking powder
    Pinch of salt

    Method:
    1. Preheat the oven to 180ºC
    2. Whisk all the ingredients together until thoroughly combined.
    3. Pour into a greased deep 20 cm/8 inch pie dish.
    4. Cook for about 45 minutes -1 hour.
    5. Serve warm or cold from the dish