Thursday, July 2, 2015

Swedish Cinnamon Rolls @ Kanelbullar

The other day while I was strolling through the internet and got lucky to bump into this blog, What's Gaby Cooking. I was instantly hooked up with these little Swedish Cinnamon Rolls. So, without thinking for long I gathered everything on the table and get going.... You see, I have to get my hands on it before my inspiration gone. haha.... Hopefully, this Swedish ones turned out as good as my Danish Cinnamon Roll cause I've high expectation on this.

(Recipe adapted from here)
Ingredients for dough :
Starter
2-1/4 tspn  instant yeast
1 tspn  sugar
2 Tb  water
(combined and let to rest for 10 minutes or till bubbling)

Main Dough
1 cup  milk
125gm  butter
2 tspn  cardamom powder (omitted)
1 egg & 1 egg yolk
3 TB  sugar
1/2 tspn  salt
4 cups  all purpose flour
* 1 egg white + 1 tspn milk (for glazing)
* extra sugar for topping

Note :  I replaced cardamom powder with cardamom seeds then boil together with milk to infuse the aroma.

Ingredients for fillings :
100gm  butter, softened
100gm  superfine sugar
2 tspn  cinnamon powder
2 TB  full cream milk
(beat all ingredients together till creamy & smooth)

Method :
(1) cook milk with cardamom seeds over low heat for 10 minutes then add in butter and off the heat immediately after that, set aside to cool. Drain the milk after butter has melted completely.
(2) now, put together flour, salt & sugar into a big bowl and mix well.
(3) while waiting for the milk, you can prepare the fillings by beating all ingredients together till creamy smooth.
(4) get the starter prepare once the milk is ready, then stir milk mixture, eggs & yeast into dry ingredients to form a soft dough. Then set aside to rest for an hour or till double in size.
(5) punch dough to release extra air bubbles and knead to smooth then place dough to working table and divide into two portions.
(6) flatten dough by rolling it into 9x13" length sheet each then spread half of the filling to each of the sheet. Its best to brush the filling by using your hand, so that its nicely spread.
(7) now, fold dough into three to form an envelope. Then slightly roll to flatten it to fit the size for 7 to 8 stripes dough. So, you'll probably get about 14-16 portions of them.
(8) from here you can refer the shaping details, click here.
(9) place shaped dough to greased tray and let to rest for 20-30 minutes, then brush with egg white glazing and top with sugar.
(10) finally, bake at preheated oven 175'C for about 25 minutes or till nicely brown.

I actually tried baking it with different temperature in two batches. I tried one with 175'C and bake for 25 minutes. Then the other one at 190'C for about 15 minutes. And I found that the one baking at 190'C for 15 minutes, the texture is much softer than the earlier batch and the moisture is just right.

I am drooling ! These rolls are really really delicious. I'm going to make another batch soon when my girl come back for long holiday. I bet she'll love it too.

Monday, June 29, 2015

Negeri Sembilan Spicy Lemongrass Chicken

For the past couple of weeks, hubbys' friends started gather around and hanging out at my place during the night for tea. We usually get together and meet up at the kopitiam or coffee shop but they're suggesting to go to my place. So, ended up everyone comes here. And the other day, a friend bring in a huge poultry (about 3kg chicken) and asked me to make something out of it for the night. I then decided to bring in two recipes with one chicken. I used half of it for this spicy lemongrass fried chicken which my Malay sister in law used to make. Since my Malay sister in law is from N.Sembilan, so I named it after her.

And here's what I did.
Ingredients :
1/2 or 1.5kg  chicken, chopped
3 TB  corn flour
salt to taste

Blended paste :
1 large onion
6 cloves  garlic
3 stalk   lemongrass, thinly sliced
1 inch  ginger, sliced
10  bird eyes chilies
1"  turmeric or 1/2 TB  turmeric powder
(bring everything into blender & grind into paste)

Method :
(1) marinade chicken with the blended paste & salt for about an hour (drained if they're extra juices).
(2) now, preheat a wok or deep frying pan with enough cooking oil to fry the marinaded chicken meat.
(3) at this moment, add corn flour into marinaded chicken meat and mix to combine then transfer chicken to hot oil and fry till golden brown.

This delicious bite is best to go along with some beer. I guarantee you won't stop at one. Enjoy & have a great ahead everyone !

Wednesday, June 24, 2015

Black Treacle Chiffon Cake

I supposed life is getting exciting each day. I just found an old friend on facebook today. It was such a great joy ! And then awhile later, I found a few more of them..... my secondary school classmates. haha..... The first reaction when I saw their latest picture I was like.... huh.... Is it really them ?? A kinda of surprise how's everyone has changed after 28 years but still be able to recognize some of them. Life is just so short, isn't it ! And so is this black treacle chiffon cake, its going to end up into everyone stomach soon after this. Black treacle is called as gula hangus in Malay, which is widely used in many local kuih-muih and as well as in baking. I think you can easily get this kind of black treacle sauce at those specialty cake house anytime anywhere now. This store bought black treacle sauce is as good as those homemade ones indeed and its hassle free. Its not expensive at all. I am highly recommended it.

So, here's what I did.
Ingredients :
(A)
5 egg whites
3 TB  sugar
1/4 tspn  cream of tartar / 1/2 tspn  cornflour

(B)
5 egg yolks
2 TB  sugar
50ml  milk
3 TB  black treacle sauce
90gm   all purpose flour
60ml   corn oil / melted butter

Method :
(1) whisk egg white till foamy then add in cream of tartar & sugar one tablespoon at a time till everything well combined or till egg white became stiff.
(2) next, beat egg yolk & sugar till pale & fluffy then add in milk & black treacle and continue beating till everything well corporate.
(3) now, fold in flour bit by bit till well combined and then follow adding in the oil.
(4) once its ready, transfer batter to a 7" chiffon cake tray coated with flour (I'm using a 8" tray which is too big for it). Remember, do not brush your chiffon cake tray with butter or cooking oil. NEVER !
(5) finally, bake at preheated oven 170'C for about 20-25 minutes or till tester came out clean.
(6) place the cake tray upside down when done and only discharge the cake when its cool.

As expected, the cake is so aromatic and the texture is fabulous as well. I have to make good use of those sauce. Hope you guys will love it too. Have a great week ahead guys !

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