Sweet Corn Buns

Regular readers would know that my family are big time bread consumer. We could actually consumed up to 2 loaves a day. Anything bread/bun recipe that I tried is usually popular with them - whether nice or not. Luckily for them, the recipe that I tried this time is truly good. One look at the photo attached with the recipe, one could see that the bread is yummy, fluffy and soft type. And true enough, it was. Even the next day.

Soft & Fluffy Sweet Corn Buns

Recipe here.

Comfort Baking

Tall & Fluffy Pandan Chiffon Cake

I have heard about comfort food but is there such thing as comfort baking? Well, there is, at least for me. Baking can be very therapeutic, particularly when you are baking stuff that you have baked a few times before - those tried & tested recipes that everyone likes.


Walnut Raisin Bread

Fly Me To The Moon 2006 (Mooncakes!)

It is 'that' time again. October 6th marks the 15th day of the eighth month in the Chinese Lunar Calendar - Mooncake Festival.

This time, I started off with some grand plans to make various types of mooncakes. But with one more week to go and no mooncakes in sight, I have to scale down my grand plans to less ambitious means and settled in just making some 'ping pei' or chilled mooncakes. Much easier and less time-consuming to make than the traditional baked types. Although I did make a traditional baked type but in flaky pastry version.
Let's kill the suspense, here are my humble offerings for the Mooncake Festival:

Nutty Coconut Chilled Mooncake

Black Sesame Red Bean Mooncake (A bit 'cacat' looking because I tried out another mooncake skin recipe but taste wise, my favourite)

Traditional Flaky Mooncake with Pumpkin & Sweet Potato Paste. (No sugar-added)

To see what I baked last year, please click here, here, here and here.

I ended up with some leftover mashed pumpkin so I baked a loaf of Honey Wholemeal Pumpkin Bread with Pumpkin Seeds. Very nice, if I may say.

All about Cheese and Bread (Cheese Sticks & Cheddar Cheese Bread)

Another business trip, another busy weekend. No time to indulge in my favourite hobby. Still, I made time to at least use the oven.

Another recipe from Alex Goh's World of Bread recipe book, this time it is the Cheddar Cheese Bread. Recently, my family had discovered a very nice bread shop near our house called RT Bakery or something like that. My personal favourite is their yummy walnut wholemeal bread (really soft) and the kids' favourite is their Cheddar Cheese Bread with cheddar cheese swirled within the loaf. Saw Alex's recipe and contemplated to give it a try in order to duplicate and compare with the bakery's version. Alex's version uses some herbs and nibbed almonds. I omitted these and just sprinkled some parsley flakes on top of the bread. The original recipe yield 2 loaves but I fit it all in one standard bread tin although I took some portion out to make some Sugary Cheese Sticks.

And as usual, Alex Goh's bread recipe didn't fail me.

Sugary Cheese Sticks


Cheese Bread


Really soft bread. Swirled Cheese inside!

Let's Go Green (Pandan Custard Red Bean Buns, Pandan Chiffon & Kiwi Apple Jam)

Theme of the day - the colour green! As in pandan leaves and kiwi fruits. Get it???

Ok, bad joke aside. All I wanted to make for today was the Pandan Custard Red Bean Buns. But since my maid plucked additional pandan leaves from our garden, I used the extra to make one of my family's all-time favourite, the Pandan Chiffon Cake.


Pandan Custard Red Bean Buns
Rather simple to make. Just use your favourite 'sweet dough recipe'. After the first proofing, divide into 50g rounds. Rest for 10 mins.

Wrap each with about 30g ready-made red bean paste. Arrange in a greased pan and let it proof for about 45 nins. Prepare some custard with pandan juice. Pipe onto the buns. Brush 'un-piped' area with egg wash. Sprinkle top with dessicated coconut. Baked in pre-heated oven at 180-190c for about 18-20 mins, or till done.


Pandan Chiffon cake.
I usually reduced the sugar from the qty stated on the recipe for my chiffon cakes. But this time, I accidentally forgot to add the portion reserved for the egg yolk mixture. That is like 50% of the total sugar portion required for the recipe! I was screeching like a mad woman when I saw the bowl of sugar sitting on my counter about 5 minutes after I put the cake into the oven to bake. Was half-tempted to just dump the entire load in but then I thought - what the heck, let's just give this severely sugar-reduced attempt a try. And surprise! It was good. The lack of sweetness was evident but only subtly so. I think from now on, I would bake my chiffon cakes with this sugar ratio.


I had some extra time to kill so decided to make this simple & easy Kiwi Apple Jam, using the microwave. The jam can be done in less than 15 minutes. Recipe found from this cute blog.

Surely Not? (Fat-free Banana Chocolate Chip Bread)

Fat-free? Surely not? But yes, they are. No butter, margarine, shortening or oil of any kind. And, if you exclude the eggs (if you are concerned, just use 2 egg whites instead of one whole egg) and chocolate chips. But then, the amount of fat that these contribute is negligible, right? I would like to think so. And no thanks, please don't come and enlighten me.

Anyhow, they are good for breakfast, particularly when toasted until just a tiny bit burnt around the edges. Really!

Based on recipe by "Everybody Likes Sandwiches"
3 medium to large ripe bananas, mashed
2 large eggs (or 2 egg whites + 1 egg)
1 1/2 c plain flour
3/4c sugar (1/2 granulated sugar + 1/4T organic molasses sugar)
1 t baking soda
1 t pure vanilla paste
1 T cinnamon powder
6T semi-sweet chocolate chips
Topping: 2T sugar (white + brown/molasses) mixed with cinnamon and 2T chocolate chips.
Method:
Mix mashed bananas with eggs and combine thoroughly. Add flour, sugar, baking soda, vanilla paste, cinnamon and mix well. Add chocolate chips into the batter. Pour batter into a greased and bottom-lined small loaf tin (about 8x4 inch). Sprinkle with toppings. Bake at 180-190c for 40 minutes (cover top with foil if top browns too fast) or until skewer test comes out clean. Remove from pan and cool on wire rack.

Was it the Sun? (Golden Egg Tarts, Coconut Custard Buns)

Was it because of the sun? It must be. Pictures taken today are more goldenish yellow than usual.
Take a look.


Golden Egg Tarts
I made a mistake when making custard fillings for my buns. Instead of wasting it, I used the egg-milk mixture to make egg tarts. Had to improvise from the previous try, but still good.


Coconut Custard Buns

My Bread Maker Is Back! (Mixed Fruit Plaits)

(To the tune of the song "My Boyfriend's Back")
My Bread Maker is back, and I'm gonna be so Happy..

Yep, it is finally back from the workshop (service center)! To much relief. No more hand-kneading and sweating buckets while worrying that the bread ain't gonna be soft enough.
To celebrate, I made Mixed Fruit Plaits based on the ever-trusty Alex Goh's World of Bread.

Based on original recipe in Alex Goh's World of Bread, adapted for bread machine
Ingredients:
250g bread flour
35g sugar
1/2t salt
10g skimmed milk powder
2t instant yeast
1 egg (slightly beaten)
100ml cold water
30g unsalted butter, softened
120g dried mixed fruits mixed with 1/4t cinnamon powder
Almond flakes and egg wash
Method:
1. Dump everything into the bread machine pan except mixed fuits and almond flakes according to the order recommnended by your bread machine manual.
2. Set it to "Dough" function. At the first beep, add in the mixed fruits.
3. When it is done, turn the dough to a lightly floured surface. Divide them into 6 equal parts and shape them into balls. Rest for 10 mins.
4. Roll into 6 long strips, about 30cm each. Plait 3 strips together to form 2 braids. Tuck the ends under.
5. Cover with clean damp cloth and let rise till double in size (apx. 45 mins).
6. Brush top with egg wash and sprinkle almond flakes on top.
7. Baked in pre-heated over at 180c for about 15-20 mins (watch). Remove and let cool completely on wire rack.

Lesson learned: Line Your Pans! (Low-fat Lemon Walnut Slice & Mixed Berries Yogurt Bread)

Yup, line your pans people. Especially when baking slices. Do not take chances (or be lazy) like me. Although the recipe did not ask for this step, I have baked enough to know that it is best to line the pans when baking slices and squares. Especially when no or little fat is involved.

Alas, I didn’t. And as a result, my lovely lemon curd on walnut crust stuck to the bottom of the pan. Like glue. I guess the instruction to “let it cool in pan” gave it plenty of time to adhere itself like a 2nd skin to the pan. I spent a good 20 minutes trying to pry it up from the pan. A task similar to Cinderella’s step sisters trying on the glass shoe aka impossible! If I hadn’t tasted the “oh-so-fine-tasting” lemon curd, I would have abandoned the attempt altogether.

So, for my hard work, I got these. Out of the entire square, I managed to save 3 ‘ok-looking’ slices.

Click for original recipe
The rest? In my stomach…

And somewhere along the way, I also baked a Mixed Berries Yoghurt Bread with Blue Poppy Seeds. Coincidentally, like the lemon slice, it contains no fat too.

Clearing Leftovers! (Pandan Walnut Chiffon Cake, Light AnzacBiscuits, Apple Cheddar Muffins, Raisin Cinnamon Swirl Bread)

First of all, I have to confess the recipes of choice today were picked based on some leftover ingredients that I have used before and needed to finish up before they spoil.

1st leftover ingredient: 3/4 packet coconut milk
Finished product: Pandan Walnut Chiffon Cake

It has been awhile since I last baked this. This is a thoroughly tried and tested recipe and my favourite chiffon cake recipe among a few others that I have tried. Recipe is by Amy Beh (try searching on cyberkuali.com). Always "gone in no time", it remains as a huge hit among my nephews and nieces. Basically, this cake is always baked for them. In an attempt to add a new twist to the recipe, I added some walnuts to make it more interesting.

2nd leftover ingredient: About 1/4 packet of rolled oats
Finished product: Light Anzac Biscuits

Have been wanting to bake myself some Anzac Biscuits since I received some from a BBM event some time ago. The recipe that I used here is a "lighter" version from Cooking Light. Not bad!

3rd leftover ingredient: 1 apple and some leftover cheddar cheese block
Finished product: Apple Cheese Muffins

Ah, need to use up the remaining cheddar cheese block before it starts to ferment and go to waste. Coincidentally, I have one (not-exactly-fresh) apple in the fridge that no one wants. Just perfect for this recipe. Slightly sweet and salty at the same time, it provides an interesting change to the usual sweet muffins that I baked.

Filled with apple chunks!

And also a "No-Knead" Raisin Cinnamon Bread after coming home from the Sunday Bubbly Brunch (check out the post above)

Life's Hard without a Bread Maker Machine (Sunflower Seeds Bread)

Life's hard without a bread maker machine. My family had been deprived of fresh home-baked bread every morning since my bread machine broken down. The thing is, I am convinced it is not totally broken as the motor and the kneading blade is still working. It is only when the dough becomes heavy (e.g., mixing the liquid with flour), the kneading blade could not move. :-I But unfortunately, I have no idea how to fix it.

In the mean time, if we want bread, it has to be hand-kneaded. And this is the task that I dread the most. Try kneading bread dough on a hot afternoon in a hot kitchen and you will know what I mean. The amount of sweat is similar to 1-hour of gym class. And each time I hand-kneaded a bread dough, I would swear that was the last time that I will do so.

Anyhow, here's my latest (or last) attempt. A hand-kneaded Sunflower Seeds Braided Bread, recipe from a talented baker on KC.

Can see the braid properly as it is covered by the sunflower seeds.

2 Bread and a Muffin (Raisin Plait, Oatmeal Carrot Bread and Sweet Corn Muffin)

Bad news for me! My bread machine died on me after faithfully serving me for 1 year and 4 months. Rather short-lived, wouldn't you say? Then again, it was used almost every day to make bread for my family. The brand is Empress and I got it for quite a bargain from Cosway. About RM199, I think.
Due to this, I have to manually knead the bread dough. I think till I have a working bread machine again, no more bread-making for me.

Raisin Plait topped with Cheddar Cheese (recipe from Alex Goh)


Oatmeal Carrot Bread (recipe based on Alex Goh's)



Sweet Corn Muffin (recipe here)

Monday's Breakfast: Kugelkopf Bread

For breadfast today. Recipe from Alex Goh's World of Bread.

Monday's Breakfast: Mocha Raisin & Walnut Wholemeal Buns

Nice with a big cup of coffee! Mocha Wholemeal Raisin & Walnut Buns.

Recipe given by aunty:
310g bread flour + 40g wholemeal flour (sifted)
1/4t salt
1/4t Softpro
9g instant yeast
30g sugar + 20g brown sugar
40g softened butter
1tsp instant coffee diluted in 1/2 cup warm milk
1-2 T cocoa powder
1 egg (lightly beaten)
At the beep for adding fruits & nuts: Add 30g toasted walnuts and about 1/4c of raisins. (Add more or less to suit your taste)
Put everything in the breadmaker machine in order recommended by your breadmachine manual. Knead until dough is eleastic and not sticky. Take out and roll it out into a rectangular shape on a floured surface. Roll into a log shape and cut into 60g portions. Shape each portion into a ball. Cover and let rise until double in size. Brush top with water and sprinkle with some oats. Bake in preheated oven at 190c for 12-15 minutes or until nicely browned.

Need a Healthy Fix? (Angel Muffins, Chewy Walnut Squares, Homemade Protein Bars, Pumpkin & Sweet Potato Chowder

Sometimes, I would the occasional guilt from having over-indulged on desserts. This was what happened to me recently so rather than putting a total stop to desserts, I set about looking for healthier dessert recipes and here’s what I found (and made):

Angel Muffins (Fat-free, primary ingredient: Egg whites)


Chewy Walnut Squares (Fat-free and yummy! Recipe found from Comfort Food blog page. I used a mixture of molasses sugar and light brown sugar)

Updated: I have posted the recipe here.

Homemade Protein Bars (Main ingredients: Yoghurt, Wholemeal flour, toasted almonds, sunflower seeds, pumpkin seeds, sesame seeds, dried cranberries and golden raisins – yum)

Updated: I have posted the recipe here.

Pumpkin & Sweet Potato Chowder (so good….! Particularly with some plain bread or Pumpkin Seed Sandwich Bread)
Note to Malaysian readers: Recipe found in complimentary recipe booklet by HL Milk together with latest issue of Appetite Magazine

Today's Breakfast: Buns!

Breakfast for the family:

From L - R: Crabmeat Mayo, Sesame Chicken Floss Mayo and Sausage Roll

What to do with extra Cheddar Cheese? (Cheddar Cheese Black Sesame Loaf & Cheddar Cheese Muffins)

I have some leftover block of cheddar cheese sitting in the fridge for quite a while now. I thought I better use it before it turns bad...

Found these 2 recipes;
1) Cheddar Cheese Muffin


2) Cheddar Cheese Black Sesame Bread

I have to say I like this a lot. Baked in a tube pan, it looked good too. Easily one of my favourite bread recipe.


Soft and fluffy texture inside!

Desserts Round-Up

Rounding up the stuff that I baked/made for the past week or two.


Sweet Peanut Cream Soup (Fa Sang Wu)


Green Tea Ice-cream (Matcha Ice-cream)


Orange & Poppy Seed Cake


Pandan Chiffon Cake housed in a cute cake server, courtesy of a sweet friend.
ps: Thanks for the present, sweetie.


Buns: "Pai Pau" & Black Sesame Red Bean Bun

Re-creating a Favourite (Pumpkin & Sesame Seed Bun)

One of my favourite bun from a bakery is the Pumpkin & Sesame Seed Bun from Bread Story, a local bakery. Here's my attempt in recreating it with pumpkin seeds, black and white sesame seeds with walnuts and raisins in the filling.

Let's Feast on Pumpkins!

Halloween and Thanksgiving may be over but one does not need a particular festival to feast on pumpkins.
I bought a 1kg pumpkin today with the intention to experiment with making Pumpkin Paste tong shui (sweet consomme). Then I realised that I only needed 500g of it so that means I was left with another 500g.
A quick ponder, and I decided to make a Pumpkin Bread with half of the leftover and Chilled Pumpkin Jelly with the other half.
Luckily, I love pumpkins and so do most of the adults at home. Otherwise, the above trio would be an over-kill for us. :)

Pumpkin Paste Tong Shui (Recipe here)

Chilled Pumpkin Jelly


Based on this recipe for Sweet Potato Bread, I improvised and made:

Pumpkin Bread from the bread machine. (Improvised recipe here)