Wednesday, February 23, 2011
This amazing recipe had been created when I found out the butterscotch sauce was sitting in the fridge. I thought of making banana bread immediately! However I never try this combination before, I hope these could make some differences to my banana bread. By right, I made the butterscotch sauce for topping of coffee cake but I end up with using it in my banana bread as a new baking experiment.... luckily my ideal of this combination turned out well!
The banana bread recipe I used this time, had been modified from my old post "Coffee Chocolate Chips Banana Bread nevertheless you can choose your favorite banana bread recipe and substitute the sugar amount with butterscotch sauce. Here is what I did....
Banana Butterscotch Choc Chips Bread
Self-raising flour 2 cups
Baking soda 1/8 tsp.
Salt 1/8 tsp.
Sugar 1/2 cup (scoop out sugar 1 Tbsp)
Brown sugar 1/4 cup
Buttermilk 1/2 cup
Canola oil 1/4 cup
Vanilla 1/2 tsp.
Mashed banana 1 cup (2 big bananas)
Butterscotch sauce 2 Tbsp. *
Chocolate chips 1/2 cup
Chopped almond (for topping)
1. In the mixing bowl, put flour, baking soda, salt, sugar & brown sugar then stir by whisk and put chocolate chips.
2. In another bowl, mix buttermilk, oil, egg, vanilla, mashed bananas and butterscotch sauce all together.
3. Make a well at the middle of dry ingredient and pour wet ingredient into. Stir with rubber spatula but be careful not to over mix the batter.
4. Pour the batter to greased square loaf tin add chopped almond for topping and bake in preheat oven 175C for 50-60 mins.
This sauce can be stored in the fridge for 2 weeks.
Brown sugar 70 g.
Sugar 70 g.
Water 30 g.
Whipping cream 95 g.
Evaporated milk 65 g.
Butter 70 g.
1. Pour brown sugar, sugar and water in the saucepan and put over medium heat. Bring to boil till get caramel texture (do not stir)
2. Mix whipping cream and evaporated milk together and pour over caramel (be careful coz the mixture will be very hot). Stir to combine then add in butter and mix well. Cool down to room temperature before using.
Monday, February 14, 2011
Posting these photos for my memorial on Valentine's Day 2011.... Started the day with being busy in the kitchen to make Premium Valrhona Chocolate Mousse Cake to surprise my hubby. We got a plan for dinner in the evening so I was thinking to surprise him before dinner time. He got back from his work early today with something special. I did not bother to talk to him much coz I was busy in the kitchen once I done I came to the bedroom and I found a cute bear's holding a lovely bouquet which had been put on the bed! I took the bear from the bed with a very big smile to him.... Thanks for brightening my day :)
We celebrated in the evening by eating my cake with some cocktail which I prepared. He was very enjoyed eating this cake liked a meal. Not only he like this cake all of my family also love this cake a lot coz of it taste fabulous and they said can't stop eating it so 8 big sliced pieces were finished in 1 day ^_^
For chocolate cake, you can use any of your favorite chocolate cake recipe and below is the chocolate mousse recipe:
Chocolate Mousse (For layered cake)
Premium dark chocolate 170 g. (Valrhona is preferred)
Whipping cream (1) 1/4 cup
Evaporated milk 1/4 cup
Gelatin powder 1 1/4 tsp.
Whipping cream (2) 300 g.
Caster sugar 25 g.
1. Mix whipping cream (1) with evaporated milk in a heavy saucepan then add in gelatin powder and stir to mix well.
2. Put the saucepan over slow heat and keep stirring till gelatin powder dissolved and the ingredient is hot.
3. Bring down the saucepan and add in chopped dark chocolate. Stir till well incorporated then let it's cool at room temperature.
4. Pour whipping cream (2) in the mixing bowl then add in caster sugar and beat at high speed till get a soft cream.
5. Add in chocolate mixer to whipped cream and fold till incorporated. Divide into two portions and pour one portion to the first layered cake (cake should be wrapped with hard plastic to help the mousse form the shape). Put the first layer to the fridge for 30 mins then pour the second mousse portion to make the last layer. Chill in the fridge for at least 1 hour or best to chill over night.
*The original recipe was taken from Khun Pong (Bake by Pong Bloggang) and I had changed some ingredients to suit my preference.
Tuesday, February 8, 2011
I was so busy with baking during Chinese New Year especially last week due to lots of order for pineapple tarts and cookies :) really no time to update my blog even though I got a few things to share here. After Chinese New Year celebration gone...now it's time for me to activate my blog again and I would like to share these Chocolate & Raisin Buns with Chinese Style Custard Filling. I hope they will be an idea for people who like steamed custard buns to change their mind when the custard was filled in bread instead.
I chose to make the bread by using the basic bread dough and added chocolate paste together with raisins to the plain dough coz I felt that chocolate favor will go well with the custard filling. For the custard filling I suggest that you should make it earlier to get the firmed filling and easily to roll into a ball. It might take a little bit more time for making both filling and bread but I'm sure you will be pleased with the outcome of this nice buns.
Chinese Style Custard Filling
All purpose flour 1 Tbsp
Cornstarch 1 Tbsp
Milk powder 1 Tbsp
Custard powder 1 Tbsp
Unsalted butter 100 g.
Sugar 110 g. (if you prefer more sweeter custard, you can add sugar more)
Condensed milk 50 g.
Evaporated milk 50 g.
Vanilla 1/2 tsp
1. Shift all purpose flour, cornstarch, milk powder and custard powder together and set aside
2. Beat butter and sugar with hand whisk till just combined then add eggs, condensed milk, evaporated milk and vanilla. Stir to combine.
3. Add shifted flour to the butter mixture and stir till smooth.
4. Bring the mixture to steamed about 30 mins and open the cover to stir every 10 mins. Let it's cool down to room temperature and put into the freezer till get firmed filling and easy to roll into a ball.
Chocolate & Raisin Buns
Bread flour 150 g.
Cake flour 50 g.
Yeast 5 g.
Sugar 40 g.
Milk powder 13 g.
Salt 1 g.
Milk 120 g.
Unsalted butter 40 g.
Raisins 30 g.
1. Mix all dry ingredients in the mixing bowl with low speed then add in milk and knead till combine likes a dough.
2. Add butter, chocolate paste and raisins then keep kneading till get smooth and elastic dough. Wrap with cling film to let it rise for 1 hour.
3. Punch down to release the air and divide the dough into small portion about 20-30 g each and cover with tea towel for 10 mins.
4. Roll out the dough into flat disc shape and put the custard filling then shape into a ball.
5. Put the dough into muffin pan lined with paper case. Once you finish up rolling the dough, cover with tea towel or cling film and let the dough proof for 1 hour. Bake in preheat oven 175C about 12-15 mins