Monday, 30 September 2013

Hokkaido Milk Buns with Sweet Purple Potato Fillings
北海道牛奶紫薯小面包

Have been to Hokkaido once, I was really impressed by the local diary products such as cheese, butter, chocolate and ice cream.  Even the fresh milk in Hokkaido also tastes smoother. So, when I heard Hokkaido Milk Bread is the theme of the month chosen by Free and Easy Bake Along event, I am more than happy to join the organisers (Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Frozen Wings ) and bake along this savory bread!

 

Saturday, 28 September 2013

Soft Tuna Bread 金枪鱼面包

Last week, a colleague followed my simple bread recipe and successfully made her first batch of bread. She told me with excitement that the bread is soft and fluffy, smells so nice that her whole family love it! The best part is that the recipe is fool-proof, which gives her a lot of confidence. She can't wait to explore other recipes from my blog.  I am really glad for her,  and hope she enjoys herself in the wonderful land of baking.

Prior to her baking, she asked me a few questions, which are common among all the beginners. One of the question is how to convert cup to grams. Though the information is readily available all over the web,  it's quite troublesome to check one by one for all the ingredients used in a recipe.  That reminds me of this long overdue task , which is to consolidate the measurement conversions for the most often used baking ingredients into my blog.So, I created a new page namely "Conversion of Measurement Units". Currently, the page covers volume and weight conversions for flour, butter, sugar, salt and yeast. Will gradually update the list for the convenience of my readers, especially those beginners.
 My colleague's enthusiasm for bread inspired me of making my own bread this week. Instead of repeating my own recipe, I decided to try a different method from Frozen Wings, the so-called gelatinized dough method.


The bread is soft, which is similar to the one made with tangzhong method. However, I perfer this method more as the "starter" is easy to make, while tangzhong method has strict requirement for the temperature (65C).
 
SOFT TUNA BUNS

Ingredients A

100gm bread flour
70gm boiling water

Ingredients B
- 300g bread flour
- 100g plain flour
- 80g sugar
- 6g salt
- 20g  milk powder
- 9g instant yeast (I used 11g active dry yeast )
- 175g cold water
- 60g cold eggs (I used 1 large egg)
- 60g butter

Egg Wash:

- 1 egg, lightly beaten
- 1 tablespoon olive oil



Fillings:
- 1 can of Tuna chunks in mineral water (185g)
- 2 tablespoon mayonnaise
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley flakes


Directions
  1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool and refrigerate it at least for 12 hours.
  2. Mix dry ingredients in B until well blended. Add in the cold water and eggs and knead to form rough dough. Add in A and knead until well blended
  3. Add in butter till form elastic dough.
  4. Let it proof for 40 mins -1 hour until double in size.
  5. Divide the dough into 60g each and mould it round. Let it rest for 10mins and flatten it. Place 2 tablespoons of tuna filling in the center and wrap it up. Shape it into a ball. I used a loaf tin, so, I shape the ball into an olive shape.
  6. Place onto a greased pan. Repeat for the rest of the dough.
  7. Proof for 30 minutes or until double in size. Brush with egg wash.
  8. Place some grated cheese, sesame and bake at 200C for 12-15mins.


Recipe adapted here.

Sunday, 22 September 2013

Greek Spiced Walnut Cake - 希腊肉桂核桃蛋糕

Yesterday was one of my colleague's last working day in the company. To bid farewell, he bought us a delicious hazelnut cream cake. The cake is light and moist with  aroma of cinnamon. Everyone likes the cake,  and some of my colleagues even said the cake reminded them of my walnut cake! It's really a compliment to me.

Actually, my walnut cake does not have cinnamon in it.

Saturday, 14 September 2013

Blueberries Buttermilk Bundt Cake
蓝莓酪乳Bundt 蛋糕

September mid-term school holiday has passed quietly. As we did not plan to go anywhere in such a short period, kids stayed at home most of the time, and I went to work as usual. Without the pressure of waking up at 6am in the morning, I stayed up late on a weekday and baked my 2nd Bundt cake.
 
 
Some left-over blueberries have been in my freezer for months. I used them mostly in cheesecake

Saturday, 7 September 2013

Heavenly Handmade Suzhou-Style Meat Mooncakes
无以伦比的苏式鲜肉月饼

 
As Mid-Autumn Festival is around the corner, restaurants and supermarkets are piled up with different type of mooncakes. Talented bloggers are also making beautiful mooncakes that rival the commercial ones.  As a mooncake lover and home baker, how can I miss the fun? given my fondness for Suzhou-style mooncakes, I decided to bake meat mooncakes.

Peach Cream Cheese Cobbler
黄桃奶酪酥糕

This Peach Cream Cheese Cobbler is by far the most scrumptious cheesecake I have ever baked. It's made with butter crumble, juicy canned peaches and rich cream cheese. Baked in a glass pan,  it can be very tantalizing just by looking at it, not to mention the wonderful smell!

Sunday, 1 September 2013

Lemon Buttermilk Bundt Cake
浪漫的香橙酪乳Bundt 蛋糕


A facebook friend posted a photo of her homemade Poppy Seed Bundt cake last month. I was completely sold the moment I saw it. What a beautiful cake! It looks so moist, delicious and ... romantic!

A quick search on the internet, I learned that Bundt cake is simply the name used for a cake baked in a Bundt pan, and it's not generally associated with any single recipe. 
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