Thursday, October 26, 2017

Skolebrod @ Norwegian Custard Bun 挪威蛋羹包子

My brand new discovery SKOLEBROD, the Norwegian custard bun also meaning sweet school bun.  I accidentally stumble on this gorgeous bread a while ago and it just captured my attention immediately. And that it ! I knew I got to do it and I did. Yay。。。。Please read on for more.

Ingredients for dough :
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

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 divide into 10 portions about 48gm each. Rest for 10 minutes, then round them by folding dough inwards to form the shaping.

(5)  place shaped dough to greased tray and leave to rest for 30 minutes or till double in size. Then press center with a rolling pin as shown on picture to form a hole.
(6)  fill center with custard. Finally, bake at preheated oven 195'C for about 20-25 minutes or till golden brown.

Ingredients for vanilla custard :
3 egg yolk
50gm  sugar
190ml   milk
20gm  all purpose flour
1 tspn  vanilla essence/extract

Method :
(1)  beat egg yolk & sugar till light & fluffy, then stir in flour till cooperated
(2)  heat milk till starts bubbling then pour half into egg mixture and mix well.
(3)  next, pour egg & milk mixture back to the remaining hot milk and cook over low heat till thick.
(4)  once its done, off the heat and leave to cool before used.

Ingredients for coconut frosting :
125gm  icing sugar
2-1/2 TB   lemon juice
1/2 cup shredded coconut
(mix all ingredients till well cooperated)

Once the buns are cool enough, spread coconut frosting over it then serve.

Looks just like a golden egg yolk on the bread. Don't you love it too !

Sunday, October 22, 2017

Swirl Cinnamon Pillow Cake 肉桂枕头蛋糕

Something truly inspired me when I was scrolling across facebook the other day. I saw a video with swirl cinnamon sheet cake and instantly thought of making it. However,  I was about to try something new by making the cake with Western flavour in combination of Eastern baking technique. How do you love the idea ! Let's find out. Please read on for more.

Ingredients :
8  egg yolk
125gm   all purpose flour
1 tspn    baking powder
90gm     corn oil
110gm   full cream milk
1 tspn   vanilla essence

8  egg white
110gm   castor sugar
1 tspn   salt
1/8 tspn   cream of tartar

1 TB  cinnamon powder

**Frosting : 1/2 cup icing sugar mix with 1 tspn  lemon juice

Method :
(1)  sift together flour & baking powder and mix well.
(2)  now, heat milk, oil and coffee powder for about 2 minutes or till mixture became about to hot, not boiling.
(3)  stir flour mixture into warm milk mixture till everything well blended ( as picture shown above), then add in egg yolk in few batches and continue beating till well cooperated. Set aside.
(4)  next, in another mixing bowl beat egg white till foamy by adding in sugar & cream of tartar gradually, continue whisking till egg white became soft peak (meringue like).
(5)  now, fold the meringue into the yolk batter in 3 batches and mix till everything well cooperated.
(6)  transfer half batter into a 8" lined with parchment paper on bottom, mix together 2 tablespoon of batter with cinnamon powder till cooperated then spread half over to batter and make a swirl. Place the remaining batter over and add in the remaining cinnamon mixture as well to make a swirl.
(7)  Level batter by holding pan 2" above counter, dropping it flat on the counter. Repeat this several times to release air bubbles.
(8)  finally, bake at preheated oven 170'C for first 20 minutes on lower rack (for 42L oven size), then 150'C for 60 minutes. Please adjust your oven temperature according to your oven cause some used only 140'C for other half baking.
(9)  once its done, ajar oven door for 5 minutes before bringing out the cake, invert and remove parchment paper. Slice the cake only when its cooled.
(10)  drizzle icing frosting over the top then serve.

So far, I have to admit that this is the best sponge cake I've ever tested. The texture is really really light & bouncy. And not too sweet.

Bet you guys going to love this ! It's soft, moist & delicious. However, you may try making this with a 9x13" tray to transform into sheet cake. Definitely, more surprises ahead. Have fun everyone !

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

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

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 !
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