Twisted Cheese Bread

Twisted Cheese Bread

As I was preparing to back home for Chinese New Year, there were still had some leftover cream cheese in the fridge that I should use it before it expired. So, I've chosen this bread recipe just to used-up the cream cheese.
Here is my first attempt on this cheese bread recipe which I really like to share it with you because it's beautifully baked and taste really good. When I cut out a portion from the bread, it gave me a "love" piece of bread. That I feel so lovely.
I know it's nothing related to CNY but you may try it when the "hurricane" is gone. Wish all of you have a blessed new year and all the best!



Recipe:

(A) 200g bread flour / 35g sugar / 1/4 tsp salt / 3g yeast / 125g water / 15g butter
(B) I50g cream cheese / 1/4 tsp lemon juice / 10g bread crumbs or biscuit crumbs
(C) 10g almond flakes

Method :

1.
Mix ingredients (A) except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough.

2.
Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed for the kneading process until it become a smooth and elastic dough.

3.
Place the dough into a clean bowl and cover with cling wrap to proof for 80 minutes.

4.
While waiting for the dough, mix the ingredients (B) until it become a smooth paste.

5.
Divide the dough into 2 portions and round them into small balls. Let them rest for 15 minutes.

6.
Flatten the dough to a round disc and spread the filling at the center. Roll the doughs into round shape and rest for 5 minutes.

7.
Use a rolling pin and gentle roll the dough out to a flat disc. Use a scissor to cut 2 inches at the edges for 12 petals. Twist in two petals face to face and you will get six pairs of petals. Let it proof for 30 minutes.

8.
Egg wash the doughs and sprinkle over the almond flakes on the center of the flower shape doughs. Bake at 190'C preheated oven for 22 minutes until golden brown.

Happy Chinese New Year!

Happy Chinese New Year!



Hello! Just want to wish everyone who are here always to give your support and lovely comments. May this season brings you lots of joyful and all the best on your continuous baking. I've got nothing to proud about my new year cookies because there are nothing special which I made them before. There are not the best but still edible and presentable. I hope mum will satisfy with all these goodies as well as the guests who are going to visit us very soon. I'll be away for some time, but will definitely drop by at all my lovely supporters to read your new updates. Happy Chinese New Year!

Durian Butter Cake

Durian Butter Cake

I seldom bake recently, life without baking is just so boring and dull. I found an excuse to bake a butter cake last week that had shared with my cousin and family. Although it's just a simple cake, it makes me feel better touching the kitchen stuffs.
After the first attempt on berries butter cake, I would like to give it another try on durian flavour, and also took this opportunity to use a new cake mould. I'm not sure it's called bundt mould or something else, correct me if I'm wrong. Beside berries, durian is also one of my favorite fruit. So, I came out with this durian butter cake. The taste is very flavourful indeed with the slightly moist and rich texture. I feel the bundt cake mould make it looks prettier rather than just baking in a flat baking tray. Hope you will like this recipe of Kevin Chai. His recipes is quite simple and nice. Don't forget to use the sweet and flavourful durian and you will get the result.



Recipe:
250g butter
170g caster sugar
4 eggs
250g durian flesh
230g self raising flour
1/8 teaspoon baking powder
1/4 teaspoon bicarbonate of soda

1.
Grease a baking mould. Preheat oven to 170C.
2.
Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after each addition.
3.
Stir in durian flesh. Fold in sifted flour, baking powder and soda. Mix until well blended.
4.
Spoon batter into prepared mould. Bake in the preheated oven for 45 minutes or until cooked

Chocolate Marble Bread

Chocolate Marble Bread

I'd this recipe from some of the blogger and also from the book of 孟老师的100道面包. At first, it looks like a bit complicated but after a trial, I think I would do it again as it's not that complicated as I imagine and it taste really good! I think children definitely will like this bread as the cocoa flavour and chocolate chips really boost up my appetite in the morning.

The edges of the bread a bit chewy whereas the crumbs are supper soft. I toasted the last two slices on the 3rd day, that is another special texture which is incredibly crispy and cholatey.

Recipe:
(A) 1 piece of cheddar cheese kraft
70g fresh milk
20g bread flour
(B) 260g bread flour
40g sugar
1/4 tsp salt
4g yeast
130g water
(C) 20g butter
(D) 25g chocolate chips
2 tbsp cocoa powder
2 tbsp water

Method:

1.
Melt the cheese kraft with the milk in a pan at low heat. When the cheese completely melted, add in the flour and keep stirring until it become a dough. Let the dough cool down on a plate and cling wrap it then tuck it into the fridge for about one hour.

2.
Knead the ingredient (B) with the cheese mixture (1) until a smooth dough then add in the butter. Continue the kneading process till a smooth and elastic dough.

3.
Weigh 200g of out of the dough for the plain dough and the rest for cocoa dough.

4.
Mix the chocolate chips into the 200g plain dough and shape it into a smooth dough. For the cocoa dough, mix the cocoa powder the water until it foam a small cocoa dough. Knead the cocoa dough with the rest of the dough until the whole dough become chocolate dough. Shape it into a smooth dough. Let the doughs proof for 80 minutes.

5.
Roll out the cocoa dough into 20cm square in shape and 16cm for the plain dough. Place the plain dough on top of the cocoa dough. Roll it up and place it into the bread tin. Let it proof for about 60 minutes till the dough fill up to 90% of the bread tin.

6.
Lid on the bread tin and bake at the 190'C preheated oven for 30 - 35 minutes.

Whole Wheat Bolognese Pizza

I like the bolognese sauce recipe from Jamie Oliver. It's very simple yet delicious! Once the bolognese sauce has cooked, it can be stored in the freezer and use at anytime especially when I feel lazy to cook, so it's good to cook extra. Simply cook some pasta then mix it with the bolognese sauce, job done for my lazy day.

Another way to do is, which I've just realized that bolognese sauce go so well with a cheesy pizza. What I did is just to spread the sauce on a pizza dough and sprinkle all kind of cheeses that I've in the fridge and bake. To add a bit of the goodness for my pizza, I make a whole wheat pizza dough to go with it. The whole wheat pizza dough really surprise me as the crust texture is very delicious and crispy. I make the bolognese sauce a bit spicy as I add in some chili at the earlier stage. So, the crusty whole wheat pizza, the spicy bolognese sauce and all the cheeses... what to say.... simply the best!
Recipe for the whole wheat pizza dough: In a mixing bowl, add 100g bread flour, 100g whole wheat flour, 10g caster sugar, half teaspoon of salt, half teaspoon of instant dry yeast and 110g water. Knead all the ingredients until they become a crumbly consistency then add in 10g olive oil. Continue to knead until smooth springy soft dough, cover it with cling film and let it rest for 1 hour. Divide the dough up into two equal portion and roll them into two of 8 inches round baking pan. Let them rest for 15 minutes. Spread the bolognese sauce onto the pizza dough then sprinkle with some freshly grated cheddar cheese, parmesan cheese and mozzarella cheese. Continue to proof for another 15 minutes. Bake the pizza at lower rack in the oven at 220 preheated oven for 12-15 minutes.

Recipe for the bolognese sauce: Finely slice 2 rashes of smoked streaky bacon, peel and finely chop 2 medium onion, garlic, carrots, celery and a fresh chili. Place a large casserole-type pan on a medium to high heat. Add 2 lugs of olive oil with the sliced bacon and 2 heaped teaspoons dried oregano and cook until bacon is slightly golden. Add the chopped veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly colored. Stir in 250g mince beef and 250g mince pork together with 2 x 400g tins of chopped tomatoes. Fill both empty tins with water and add to the pan. Stir in a good pinch of salt and pepper. Finely chop a small punch basil stalks and stir into the pan. Bring to the boil. Turn the heat down and simmer with a lid on for about an hour, stirring every now and again to stop it catching. Remove the bolognese sauce from the heat. Finely grate 100 gram parmesan and stir half into the sauce. Tear and stir in any larger basil leaves, keeping the smaller ones for sprinkling over before serving. Mix up everything and taste and season with a little more salt and pepper if needed. At this stage you can allow it to cool, bag it up and freeze it, or eat it straight away with your pasta or pizza.