Tuesday, August 24, 2010
It has been sometimes that I never baked bread.. I missed the smell from the oven when my bread is baking inside, I missed keeping my eyes on the dough when it's rising up, all this feelings were enough reasons for me to bake a loaf of bread or buns!
At first place I was thinking to bake wholemeal bread loaf coz i've got a big package of organic wholemeal flour in my cupboard but there was a matter to change my mind not to make loaf bread and the reason was I happened to buy 800 g. of honey baked ham the day before and it turned my idea to make this rolled bread instead. I noted this recipe from one blogger: dailydelicious.blogspot If you like to see the recipe, please go to this link http://dailydelicious.blogspot.com/2008/02/ham-and-cheese-ring-bread.html (Thank you to Khun Pook for always posting such a good recipes)
Regarding the flour in the recipe, I did not follow exactly. My version, I have modified by mix 3 kinds of flour which are bread flour, cake flour and wholemeal flour and the result came out very good in soft texture and healthier also I used cheddar cheese sliced only when rolling with bread dough. Besides of result of the bread, another thing I like about this recipe is it's super easy to knead the dough. For my idea, it's a good bread dough recipe which I think you can modify according to your preference when making bread next time :)
Sunday, August 22, 2010
Since I was in love at the first time after baking Double Chocolate Cupcakes from Donna Hay's recipe, I'm quite excited to try more of her recipes. This time I chose to try this chocolate muffins and I was curious to know would it be good as the cupcakes in my earlier post.
The recipe is very simple like general muffin recipes nothing complicated at all.... For my preference, I would love to bake muffins without using butter but using oil instead. I feel that oil can give the moistness to the muffin's texture very well and definitely it's more healthier than using butter, also can reduce the calories! With my modification, it turned out to be as below:
Triple Chocolate Muffins
Yield 5 cups big size or 9 cups in small size
*The original recipe created by Donna Hay*
All purpose flour 90 g.
Baking power 1/2 tsp.
Baking soda 1/4 tsp. (original recipe doesn't have)
Salt 1/8 tsp. (original recipe doesn't have)
Cocoa powder 2 tbsp.
Sugar 90 g.
Milk 50 g.
Oil 60 g.
Vanilla 1/2 tsp.
Dark chocolate (chopped into chunks) 150 g.
Semi-sweet chocolate chips to sprinkle on top
1. Preheat oven at 190C and line muffin tray with paper liners
2. Shift flour, baking powder, baking soda, salt and cocoa powder, stir in sugar and set aside
3. Mix egg, oil, milk with whisk and pour to the dry ingredients and mix well (Do not over mix). Fold in chocolate chunks.
4. Fill the batter into muffin cases and sprinkle some chocolate chips on top.
5. Bake for 18-20 mins
The muffins came out with a nice dome on top and good taste which not so sweet. It's such a perfect muffins indeed! Anyway, I highly recommend to keep this muffins in the air-tight container and enjoy your breakfast with this muffins in the next day :)
Wednesday, August 18, 2010
Last week I was looking for some fruits to buy back home at the supermarket and I ended up buying 10 ripe bananas which had been offered only S$1! My hubby and I eaten 4 and I let them getting ripest so I can store some in the freezer when I need to bake something about banana. What would I bake for the rest of very ripe bananas? I was hesitating to bake either muffins or quick bread. Then I realized that in my blog only have 1 post of quick bread, so I decided to put a new quick bread recipe in my blog.
I like banana bread but I made banana cupcakes last week and I was afraid that my hubby might be bored with simple banana cake or bread again. For this reason, I was surfing internet and I came across this blog http://sisterscafe.blogspot.com/2009/05/double-chocolate-banana-bread.html (Thank you to The Sisters Cafe for your post). Her Double Chocolate Banana looks great and if you notice the comments ... everyone who tried this recipe were happy about the result. But for my modification to this quick bread, I did not put chocolate chips into the batter and I sprinkled chopped almonds on top. If you are looking for a new thing which is better than just a banana bread, this one can be a good option for your next baking.
Chocolate Banana Bread (Quick Bread)
*Modified from The Sisters Cafe*
Make 1 loaf
All purpose flour 1 1/2 cups
Baking soda 1 tsp.
Salt 1/2 tsp.
Cocoa power 1/2 cup
canola oil 1/3 cup
Sugar 1 cup
Mashed banana 1 1/4 cups (approx. 3 ripe bananas)
Vanilla butter (flavoring) 1 tsp
Chopped almonds for topping
(Optional: semi sweet chocolate chips 1/2 cup-fold into the batter
1. Prepare 1 loaf pan and grease with cooking spray
2. Combine flour, cocoa powder, baking soda and salt in the bowl then set aside
3. Beat eggs, sugar and oil with medium speed till combined
4. Beat in mashed banana and vanilla butter with low speed then add flour into mixture and beat low speed till combine (Do not overmix)
5. Pour the batter into loaf pan and sprinkle with chopped almonds on top
6. Bake 175-180C for 55-60 mins
Sunday, August 8, 2010
This cake is one of my modification with chocolate soft fudge cake recipe. If you ask me which type of cake is my favorite, of course .... it's chiffon cake. Why I like so much about this type of cake.... there are a few reasons.... super soft and less fat.
I baked this cake last Thursday after I got a big branch of pandan leave from the market. Recently I always go to supermarket to buy things coz for me I find it's more convenient but I never got a fresh pandan leaves. Once I saw fresh pandan leaves I could not stop myself buying them and the idea came along I want to make pandan kaya. Unfortunately I did not stock coconut milk at home so I had to think of what could I make. Finally I realized that I did not bake pandan cake quite sometimes already and now it's a good time since I got so much pandan leaves to use. The cake is rich of pandan fragrance with a nice green natural coloring not artificial color furthermore the texture is super soft as I love it to be. It goes well with pandan custard and coconut flakes which I drizzled on top. The combination never went wrong when you mix pandan with coconut :)