Friday, April 30, 2010
The reason why I decided to make this quiches coz it's my hubby's favorite! The day before I baked, we had the conversation regarding one shop's selling a variety of pie. He was wondering why they're doing well in the business. We assumed this state by many branches around Singapore and have their own transportation with a cute cartoon logo driving around. Anyway we ended up the conversation by he asking me... do I know how to make pie? Was he trying to hint me that he felt like eating? These was in my mind :)
Next day morning after breakfast, I immediately checked up my fridge for ingredients. Luckily I had all ingredients which I could make. But I remember that my hubby likes quiche a lot, every time we were at Starbucks he always orders quiche together with his coffee. For me, I do like quiche as well!
I wrote down this quiche recipe for long time and it's also the chance for me to try how it could be from this recipe:
Starting with making the pastry crust, I did not use up all egg and water as in the recipe asking for. I have basic skill of making the crust which is we have to notice our pastry dough before put all wet ingredients coz it might be too wet or too dry. My pastry dough looked a bit wet once I put half of egg amount so I just only added 1 tsp. of cold water and I could from the dough already. Afterward I followed the recipe till I got the nice brown tart shells (I got 2 pcs. of 5.5" medium tart shells and 3 pcs of 2.5" small tart shells)
The filling, I changed the amount as follows:
Egg 100 g. (beaten before weigh)
Egg Yolk 1
Milk 50 g.
Whipping Cream 100 g.
* And I added yellow mustard 1 1/2 tsp.
For topping, I prepared stir-fried onion with smoked ham, mozzarella cheese and cheddar cheese. Once they came out from the oven, the smell really tempting us. My hubby finished up 3 small quiches in 5 mins. and we also shared the medium size for our lunch. Actually he wanted to finish all but I had to hide 1 medium and told him to keep for breakfast tomorrow. I guess you guys probably know that this quiche is absolutely worth to try!
Sunday, April 25, 2010
I had tried to find a good chiffon cake recipe which I can use for standard recipe when I feel like making chiffon cake without any frosting or cream layer. Finally I found it!
My intention on the day I baked this cake, I wanted to make Pandan Chiffon but I had not enough pandan juice due to I used the leftover pandan leaves which the amount was too little to get more juice and I did not want to use those artificial colouring in to food. So I decided to add more 1/2 tsp of vanilla extract in to the cake batter to prevent eggy smell and I baked in squre cake tin (10 x 10 x 2") coz I didn't want to see my cake in round shape as in normal. More benefit of baking in sqaure tin, it helped me cut down the baking time and top of the cake was not really collapsed so much like baking by round cake tin.
If you don't fancy eating plain cake like me, you can layer chiffon cake with butter cream or whipped cream as you prefer :)
Sunday, April 18, 2010
I had been waiting for sometimes to decide of baking this Hokkaido Milk Loaf though I have all the ingredients sitting in my kitchen. Finally the reason which made me decided coz of my whipping cream is going to expire next month. The recipe you can find in many websites but I got it from my friend's blog who I though she's really professional about making bread (MaeJJ). Due to not enough bread flour to make the full recipe so i just halved the recipe to give it a try and this was a good time for me to use my pink silicone loaf and Calphalon baking mat as well :)
The process of kneading the dough I prefer to use my lovely pink Kitchenaid and it took about 25 mins (by Speed 2) to get an elastic dough for the 1st proof. The dough was smooth and soft not difficult to handle and I was shaping the dough on Calphalon baking mat which made it more easier for me, besides that I did not use any flour to dust the surface at all... Superb!
My bread came out quite fine for me coz the texture was soft but the crust was too brown and over baked, I prefer the soft bread for both of crust and texture inside, so it seems like I have to make it again and beware of my oven temperature as what my profession bread baker friend (MaeJJ) suggested me.
Saturday, April 10, 2010
*********I had been requested by my family to bake healthier cookies instead of what I usually bake as in chocolate chips cookies. So I was thinking of the recipe that I can use my oatmeal since had bought it for long time and haven't opened the box yet!
This version of oatmeal cookies have the main ingredients;oatmeal, cashew nuts & raisins. Most of the recipes called for rolled oats, to give more textures of the cookies. Honestly I do prefer the cookies with rolled oats than quick cooking oats too, just that I have quick one on hands so it's better for me to try of using what I have in the kitchen and see the result which I might change my mind from rolled oats cookies.
The result of this oatmeal cookies were great! I did in 2 styles, first one i just scooped the cookie dough on the baking tray after the mixing process was done and another one I dropped cookie dough in the quick cooking oats and slightly pressed both sides to make oatmeal sticked to the dough then place it on the baking tray. For this style, I found it much more better in texture when you were eating the cookies furthermore the cookies can show themselves that they are oatmeal cookies.