YUMMY Yam Swirl Bread

As I walked towards school that faithful morning, the sweet, refreshing, lovely aroma of yeast-and-sugar-and-flour… oh…oh…that heavenly smell I wished I could bottle up to form some airspray (or sth similar)… swam into my nose, tempting me to inch my way into the old-school bakery.

“Boss, your bread is so good! Please! Take me as your disciple! I’m willing to work hard! I promise!”

The stern, lethargic, old man hesitated. He looked into my eyes. “I see your earnesty, young girl. I shall agree to your request…”

“QITING WAKE UP WAKE UP YOU’RE GOING TO BE LATE FOR SCHOOL!!!!”

Bleary- eyed, I aroused from my sleep. God, it was so real! Ha, I almost thought I was about to become a potential bread master. Gosh I was dreaming…

But not really.

In the comfort (squeeziness/cosiness) of the tiny (1m x 1m) kitchen, I conjured up a loaf of bread with yam paste so similar to that awesome bakery I almost ALMOST cried with joy! Oh the deliciousness! Oh the awesomeness! Oh…oh…oh… I need a pill for overreactivity.

No I don’t. Anyway, here’s the recipe. For my ugly looking but heavenly bread.

Yam Swirl Bread

 (YAM PASTE)

Yam (steamed and mashed) ½ cup
Milk 5 tbs
Maltose (ultra thick liquid form) 5 tbs

Mix all ingredients together until smooth with a fork or in a blender.

 

(Dough)

 Instant Yeast  3g
 Bread Flour 125g
Sugar 15g
Salt 1g
Yogurt 80g
Mocha/chocolate paste (optional) 1 tsp

 

 

 

 

 

 

 

 

Method:

1. Mix together dry ingredient evenly in a large bowl. Add all liquids and stir to form dough. Knead into soft and elastic dough (pass windowpane test). Place the dough back into the bowl and cover with a wet cloth. Let dough rise for 1 hour (till 2.5 times bigger)

2. Roll the dough into a ball and let stand (with wet cloth covering) for 10 minutes.

Preparing the pan (skip if you think chocolate affects the taste—spray oil instead)

Applesauce 1 tbs (or more depending on size of pan)
Cocoa powder 1 tbs (or more depending on size of pan)

4. Use your CLEAN fingers or a pastry brush to spread some applesauce on the interior of the baking pan(s)

5. Using a sieve, or your fingers, sift/ sprinkle the cocoa powder to cover all the spread applesauce. (Applesauce ≈ butter & Cocoa powder ≈ flour)

 

To finish

Whole Egg 1 tbs
Sesame seeds (optional) 1 tbs

 

Roll out the dough into a rectangle (2:1). Spread the yam paste on the middle of the dough. Wrap both ends of the dough over to cover the yam paste completely. Seal the edges tightly.

Gently roll dough from one of the shorter ends like a Swiss roll. Place it carefully into a loaf-pan

Let rise for 60 minutes or until 1.5-2 times larger in size.

Brush egg wash on the top. Top with some sesame seeds (optional)

Bake in a preheated oven for 20-25 minutes at 190°C.

I’m submitting this to yeastspotting

 

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Banana bonzanza– Oat Bran Brownie-Bar

These brownies are… weelll… they don’t really taste like brownies, but they are very useful to satisfy a chocolate craving or a banana craving… while being EXTREMELY healthy at the same time.

Texture: Chewy

Taste: Sweet

Health value: 4/5 (1 cup of sugar is ALOT… to me)

Oat Bran Brownie-Bar

adapted from “Secrets of Fat -free Baking”

 Makes 16 servings

Ingredients

Oat bran 1 cup
Cocoa powder 1/3 cup
Sugar 1 cup
Mashed bananas ¾ cup (about 1 ½ large)
Egg whites 3
Vanilla extract 1 tsp
Raisins 2 tbs
Baking powder (optional) ½ tsp
Semi- sweet Chocolate chips 1tbs

 

 

 

 

 

  

 

 

 

 

1. Combine the oat bran, cocoa, baking powder and sugar, and stir to mix well. Stir in remaining ingredients.

2. Use your CLEAN fingers or a pastry brush to spread some applesauce on the interior of the baking pan(s)

3. Using a sieve, or your fingers, sift/ sprinkle the cocoa powder to cover all the spread applesauce. (Applesauce ≈ butter & Cocoa powder ≈ flour)

4. Spread the batter evenly in the pan and bake at 160°C for 25 to 30 minutes, or until the edges are firm and the centre is almost set.

5. Cool to room temperature, cut into squares and serve.

ENJOY

Creamy Yogurt Cake

Its sour. Its sweet. Your taste palette may not find it agreeable. But if you like sourness and sweetness fused into a creamy clone of a yummy cheesecake (in looks and texture but not taste). A healthier alternative? Yes. It is, in fact, enough to satisfy my dreamy cheesecake fetish. My testers (mummy and I — I baked it too late at night to share) have agreed that it has a delicate texture and smooth taste. So here is!

 

Creamy Yogurt Cake

Adapted from here

Ingredients

Non-fat Yogurt 115g
Condensed milk 20g
Eggs, separated 2
 White vinegar ½ tsp
Flour 13g
Corn flour/cornstarch 12g
Sugar 50g
Vanilla Essence 2 drops

 

 

 

 

 

 

 

 

 

Method:

1. In a large bowl, mix the condensed milk into yogurt and stir in smoothly. Mix in the egg yolks one by one. Sift in the flour and cornstarch. Stir in the vanilla essence.

2. In another bowl, add in the egg whites, vinegar and sugar and whisk with an electric mixer till a trail of foam can stay on the surface of the egg whites mixture for 15 seconds.

3. Add 1/3 of the egg whites into the yogurt mixture and fold the whites in with a spatula. Fold in the rest of the egg white mixture.

4. Pour the batter into a baking tin and bake using a water bath. See here for how. Bake at 160°C for 15 minutes and then at 185°C for 45 minutes. Cool for 15 minutes before eating (the edges will leave the sides of the tin). Cake tastes better chilled!

Chocolate Banana Swirl Bread

I hate bananas. Period. Somehow, it has a smell and texture a little like durian, a slippery skin that is the culprit of accidental slip-and-falls (in our primary school textbooks) and yet… wears my favourite colour–yellow.

But bananas in baked goods are just… heaven on earth, a Godsent invention. Taste, chew, swallow, savour…

Banana makes a bread more moist and fragrant, cakes and muffins healthier and delicious. A magic fruit. As long as it isn’t eaten raw.

And there’s nothing better than chocolate and banana. Chocolate– the top of the pyramid in the baking ingredient hierarchy– jumbled up with the magical baking ingredient. There’s nothing better than this dream couple. So, here we go… knead wince knead wince knead grumble knead wish-I-have-a-dough-hook-stand-mixer knead grumble knead wince…

Bringing to you the loveliest… fat free…

Chocolate Banana Swirl Bread

Ingredients

(Dough)

 Instant Yeast  3g
Non-fat milk powder 5g
 Bread Flour 150g
Egg  15g
Sugar 15g
Milk 15g
Water 23g
Mashed banana 65g

 

 

 

 

 

 

 

 

 

 

Note*: Your banana must be EXTREMELY ripe—black all over. If yours isn’t, you can nuke your bananas in a microwave oven/electric oven for 5 minutes at 200°C (or lower depending on how ripe your banana is)

Method:

1. Mix together dry ingredient evenly in a large bowl. Add all liquids and stir to form dough. Knead into soft and elastic dough (pass windowpane test). Place the dough back into the bowl and cover with a wet cloth. Let dough rise for 1 hour (till 2.5 times bigger)

2. Roll the dough into a ball and let stand (with wet cloth covering) for 25 minutes.

 (Filling)

Cocoa powder 9g
Milk 40g
Egg white 1
Sugar 25g
Cake flour 10g

1. Mix sugar and cake flour into the egg white until smooth.

2.
Place milk in a saucepan and heat till just simmering.Add cocoa powder into the milk and stir till cocoa powder is incorporated into milk.

4.
Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens and form a thick lump.Leave to cool. Place in a plastic bag and roll into a square. Keep refrigerated before use.

Instructions:

In a small bowl, mix all topping ingredients together evenly.

Preparing the pan

Applesauce 1 tbs (or more depending on size of pan)
Cocoa powder 1 tbs (or more depending on size of pan)

 

4. Use your CLEAN fingers or a pastry brush to spread some applesauce on the interior of the baking pan(s)

5. Using a sieve, or your fingers, sift/ sprinkle the cocoa powder to cover all the spread applesauce. (Applesauce ≈ butter & Cocoa powder ≈ flour)

To finish

Roll out the dough into a rectangle (2:1). Place the chocolate sheet on the middle of the dough. Wrap both ends of the dough over to cover the chocolate sheet completely. Seal the edges tightly.

Gently roll dough from center to the edges to form a long rectangle. Fold the dough into 3 folds. Cut into 2 long stripes. Twist both ends with different direction to from the swirl. Seal the ends underneath.

Let rise for 50 minutes or until 1.5-2 times larger in size.

Brush egg wash on the top. Top with some chocolate chips and sliced almonds (optional)

Bake in a preheated oven for 35 minutes at 190°C.

Adapted from Yujai’s blog

I’m submitting this to yeastspotting

Banana Bonzanza- Custard Banana Minis

Custard Banana Minis


Ingredients

(Dough)

Dough from Monkey bread 1  portion

 

(Topping)

Skim milk 8 tbs
Custard powder 2 tbs
Brown sugar 1 tbs

 –


Instructions:

In a small bowl, mix all topping ingredients to form a smooth watery mixture. To test, lift some with a spoon and drip them into the bowl to check if it does not drip in clumps but smoothly as would maple syrup.

Preparing the pan

Warm water 8 tbs (or more depending on size of pan)
Custard powder 4 tbs (or more depending on size of pan) + 1tbs

 


4. Mix the warm water and custard powder to form a thick mixture. Spread the mixture onto the bottom of the pan. Spread the remaining tablespoon of custard powder on the sides of the container (spread some applesauce before the custard powder if custard powder does not stick)To finish

Applesauce 2 tbs (or more)

 

6. Cut the dough into 20 pieces. Roll each small piece of dough into a small ball and place it on the prepared baking pan. Cover with a wet cloth and let rise for another hour in a warm place (I do it in an oven that has a large cup of hot water in it)

7. Drizzle the topping generously over the prepared buns after they have doubled in size again

8. Bake in a preheated oven for 25 minutes at 180°C.

9. You can drizzle the remaining topping if you are not yet sick of custard.

I’m submitting this to yeastspotting!

Banana Bonzanza- Monkey-bread Makeover

I wonder if bananas do make people smart. I really hope so! Been making banana bread for the past few days. I hate eating bananas but love banana bread/muffins/cakes. Hey, I’m sure I ‘m not the only one!

This banana bread was made with 100% risk of me having to polish them off myself… or wasting them. I showed my mum a photo of some monkey bread onling and she dismissed them as plain “ugly”. My dad… ha… a traditional Chinese what was I thinking…

BUT

there is always a BUT. IT TASTED DELICIOUS! and it was, as usual HEALTHIER. Note, not healthy but healthier. The tons of sugar (aka empty calories) makes it so. But who cares? The eater is happy. My mum likes it (says its really ‘special’ — to a Chinese I guess…and ‘not bad’) My dad says its ‘okay’. And me? I polished off 3/4 of it (not all in one go of course).

Here’s the recipe.

Monkey Bread Makeover

Ingredients

(Dough)

 Instant Yeast  1  tsp
Non-fat milk powder  1 tbs
 Bread Flour 1 ½ cup
 Salt  3/8  tsp
Sugar 2 tsp
Cinnamon 1 tsp
Water 1/3 cup
Medium banana 1

 

 

 

 

 

 

 

 

 

 

 Note*: Your banana must be EXTREMELY ripe—black all over. If yours isn’t, you can nuke your bananas in a microwave oven/electric oven for 5 minutes at 200°C (or lower depending on how ripe your banana is) 

Method:

1. Mash the banana and mix it with the water. Combine dry ingredients and mix in a separate bowl.

2. Mix the banana mixture into the dry ingredient mixture slowly. Knead till a smooth soft dough forms.

3. Place in a lightly floured bowl and cover with a wet cloth. Leave to rise for 1 ½ hour until the dough doubles in size

 (Topping)

Cocoa powder ¼  cup
Cinnamon 3 tbs
Brown sugar ½ cup

 

Instructions:

In a small bowl, mix all topping ingredients together evenly.

Preparing the pan

Applesauce 1 tbs (or more depending on size of pan)
Cocoa powder 1 tbs (or more depending on size of pan)

 

4. Use your CLEAN fingers or a pastry brush to spread some applesauce on the interior of the baking pan(s)

5. Using a sieve, or your fingers, sift/ sprinkle the cocoa powder to cover all the spread applesauce. (Applesauce ≈ butter & Cocoa powder ≈ flour)

To finish

Applesauce 2 tbs (or more)

 

6. Cut the dough into 20 pieces. Roll each small piece of dough into a small ball and coat it lightly with applesauce with your fingers. (Make sure you have CLEAN fingers) Then dip the balls, a few at a time into the topping mixture and completely coat them with the mixture. After completion, you may lick your fingers and then wash them. 😀

7. Cover with a wet cloth and let rise for another hour in a warm place (I do it in an oven that has a large cup of hot water in it)

8. Bake in a preheated oven for 25 minutes at 180°C.

Homemade Cream Cheese

Cream cheese is super super super super expensive in Singapore, unless you are one of the >80,000 millionaires or their family members…

Anyway, I discovered that WOW I can make my own… which tastes absolutely gross and disgusting (like those American school cafeteria food we see in movies) without any sugar or salt. I guess that’s normal…

I showed my cream cheese to my father and he asked me where I bought it. And then tactfully hinted that he would like some of yesterday’s banana coffeecake. Well, cream cheese… if only my coffeecake had cream cheese frosting!!!!!!!

Homemade Cream Cheese

Ingredients:

 Milk (Low fat/ skim)  1  litre
Citric acid  1  tsp
Warm water ½ cup

 

 

 

 

 

 

Method:

  1. Pour milk into a pan/pot and heat till it boils. Switch off the stove.
  2. Dissolve the citric acid into the warm water and immediately pour this mixture into the hot milk
  3. Wait PATIENTLY for 5 SHORT minutes for the milk to curdle (this step is amazing! seconds after pouring the water+citric-acid, the whiteness of the milk sinks!)
  4. Ignore your impatience and pour the mixture through a sieve (with EXTREMELY SMALL HOLES) or a cheesecloth that is covering a large bowl
  5. The stuff in the sieve/cheeseclot is your pre-cream-cheese
  6. dump your collected pre-cream-cheese into a blender (with 1 tbs of whey– stuff left behind in the bowl) and blend till smooth and VOILA you get lovely lovely cream cheese and start wondering what the hell you are going to do with it 😀

oh, please remember to keep cream cheese in a tighly sealed container. Use immediately or else freeze it. We don’t want mould to grow. Trust me its gross.