Cinnamon Choco-raisin Bread (with plain bread dough)

It has been about a year since I’ve taught myself baking. From heart- wrenching chiffon cake disasters which ended up tasting like tapioca cake to horrifying bread that looked like plastic figures, I’ve just about seen them all. Anyway, before I can allow my writing skills to fail me, let the baking begin! 😀

 Cinnamon Choco-raisin Bread (with plain bread dough)

Adapted from J’s Kitchen

 

Ingredients

(Dough)

Sponge  
 Instant Yeast  4g ( 1 tsp)
 Bread Flour 80g
Lukewarm skim milk 70 ml
Final dough  
Bread flour 60g
Cake  flour 60g
Sugar 20g
Salt 2g
Lukewarm skim milk 70 ml
Egg 19g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method:

1.      Mix together all ingredients with your fingers until you get a dough (it doesn’t have to be smooth). Cover it with a wet cloth and let it rise for 60 minutes

2.      Punch down the dough and let it rest for 10 minutes. While that’s happening, mix together the remaining flour, salt and sugar in another bowl. Make a hole in dry ingredients and add the sponge, egg and water.

3.      Mix and knead the dough until it forms a smooth, even dough (about 15 minutes)

4.      Place dough in a bowl and cover with a wet cloth in an oven

5.      Let rise for 60 minutes until doubled in size

6.      Punch down the dough and let it rest for 10 minutes. While this happens, line the baking pan with non- stick baking paper.

 (FILLING)

Milk 2 tsp
Demerara sugar 2 tbs
Cinnamon 1 tbs
Raisins (pre-soaked for 10 min and squeezed dry) 3 tbs
Chocolate chips 2 tbs

Roll the dough into a 2:1 rectangle. Brush the surface with milk and sprinkle with the remaining ingredients. Roll it up from one end like a swiss roll. Cut the roll into 4 portions. Place each roll with the side facing upwards into the pan.

Let rise for 60 minutes

Preheat oven to 200°C near the end of the 60 minutes. Bake at 200°C for 10 minutes then switch to 170°C and bake for 20 minutes.

I’m submitting this to yeastspotting!

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Healthy Thin Crust Tuna Pizza

Who says pizza can’t taste good and be healthy at the same time? Obviously, that wasn’t me, and after reading this post, you wouldn’t be the one either.

 Healthy Thin Crust Tuna Pizza

Ingredients

(Pizza Dough)

 Instant Yeast  2g ( ½ tsp)
 Bread Flour 100g
Cake  flour 100g
Sugar 10g
Salt ½ tsp
Water 110g
Applesauce 10g

 

 

 

 

 

 

 

 

 (Topping)

Light Mozzarella cheese ½ cup
Tuna 1 can
Mushrooms (sliced) 10
Chopped pineapples ½ a small pineapple
Chopped onions ½ an onion’s worth
Tomato paste ½ small can
Salt and pepper To taste

 

 

Method:

1.      Mix together all ingredients with your fingers and knead till it forms a smooth dough (I kneaded for about 10 minutes)

2.      Add applesauce and continue kneading till smooth (I kneaded for about 15-20 minutes)

3.      Place dough in a bowl and cover with a wet cloth in an oven with a bowl of boiling water.

4.      Let rise for 60 minutes until doubled in size

5.     Split dough into 2 equal portions and roll them into VERY flat circles (the size and thickness you want your pizza to be). Use your fingers to press each circle into a properly floured pizza pan/mould (I use a oven- friendly plate)

6.      Cover with wet cloth and let rest for 15 minutes

7.      Using a fork, make dents on each dough.

8.     Spread a thick layer of tomato paste, than add some mozzarella cheese. Next, add tuna, mushrooms and pineapple. Sprinkle some salt and pepper. Add a final thicker layer of mozzarella cheese.

9.      Preheat your oven to 220°C. Final proofing for 15 minutes.

10.  Bake for 12- 15 minutes.

I’m submitting this to yeastspotting, ’cause why not?

Banana bonanza– Chocolate Banana Custard Jam!

I LOVE CHOCOLATE BANANA JAM!

I hate bananas.

But I love bananas…

… with chocolate

Like most other mums, my mum has sort of a set of ‘beliefs’ that she parents by. Not rules, but kinda… just, well, beliefs. Anyway, among them is that smart kids become smart because they eat bananas and walnuts. And that food not made in Singapore or Taiwan is bad for you, pasting stickers on your eyelids give you double eyelids, etc. But don’t get me wrong. I absolutely love my mum! Every teeny weeny thing about her. She was so happy when I started this ‘banana bonanza’ thing. Thought it would make me smarter. I’m not sure if I’ve got an increase in IQ yet. I don’t think so.

I adapted Roni’s chocolate banana dipping sauce to make it into custard jam. This can be used as spreads on toast, fillings for bread, dips for soda biscuits (all of which I have tried and approved) and whatever you can think of.

Chocolate Banana Custard Jam

Ingredients

Banana 1 medium
Cocoa powder 1 tbs
Sugar 2 tbs
Instant custard powder 2 tbs

 

 

 

 

 Method:

1.      Peel off banana skin and bake banana in a preheated oven at 200°C for 5 minutes

2.      Mash the banana

3.      Add cocoa powder, sugar, custard powder and mix into the banana.

4.      Grab a spoon and eat it.

My first BAGUETTE

I love baguettes!!!!!!!!!!!!!!!!!!!!!!!!

I finished 3/4 of one large one on the way home a couple of months ago.

My brother loves baguettes.

He finished 1 large baguette for tea break.

My mom and dad love baguettes.

They finished 1 gigantic baguette together.

My family loves baguettes.

We finished 4 baguettes in less than 30 minutes.

We blame it on our genes.

I baked baguettes today. With wholemeal flour too. I couldn’t help it. Really. 100% white flour? Just kill me. No way. So obviously I had to change the recipe. And again risk failure

I got my baguettes. My mum and I finished all of them before my dad could even snick a bite.

I’ll make them again.

After all, my family loves baguettes.

Bake wholemeal BAGUETTES

Adapted from Steamy Kitchen


Ingredients

(Dough)

 Instant Yeast  ½ tsp
Salt ½ tsp
 Bread Flour ¾ cup
Wholemeal  flour ¼ cup
Warm Water ¾ cup
Sugar ½ tsp

 

 

 

 

Method:

1.      Mix yeast, flours, salt and sugar together till even

2.      Add all the water and mix with a dough hook at medium speed for 3 minutes. Add additional water/flour 1 tablespoon at a time if the dough is too dry/wet.

3.       Let dough rest for 5 minutes. You can wash your utensils.

4.      Continue mixing with dough hook for 5 minutes.

5.      Flip dough onto a floured surface. Shape it into a ball. Put it in a floured bowl and cover with wet towel.

6.      Place it in an oven with a bowl of hot water in it. Let rise for 1 ½ hours.

7.      Cut dough into 2 portions and roll each portion into a ball. Using a rolling pin, spread it into an oval shape. From one long end of the oval, roll the dough to form a weird rod. Seal the edges together tightly. Cut 3-4 cuts on each loaf with a knife. Place on a baking sheet that has non- stick paper on it and cover with wet cloth. Preheat oven to 220 °C. Let rest for 30 minutes.

 

Preparing the pan 

 Spread sheet over baking pan and press down nicely

 

To finish

Demerara sugar 2 tbs (1 per loaf)
Water (in a spray bottle)

Spray the loaves with water and sprinkle them with the sugar.

Bake for 20 minutes.


These baguettes are going to yeastspotting!

Chocolate Irish Soda Scones

It is the only thing cinnamon cannot be dumped into.

It is (one of) the only things you have to use real sugar in.

Crusty, chewy, healthy. That just about sums up this irish soda scone.

I sixth-ed a recipe for breakfast. Eat it yourself if you make it. Don’t give it to your friends/neighbours. There’s no butter, no oil, in fact a bit dry– tastes perfect with some jam/kaya. No nut butter please. It will burn a hole in your throat. I’m sure you don’t want that, do you?

For someone quite used to eating dry stuff (soda biscuits and toasted bread), the irish soda scones were fine for me. Will it be okay for you? I don’t know. Would you like to try your luck?

Chocolate Irish Soda Scones

Adapted from Joy of Baking

 

Ingredients

Makes 1 serving 

 All purpose flour 4 tbs
Whole wheat  flour 4 tbs
Cocoa powder 1 tbs
Baking soda  15g
Sugar 2 tbs
Baking soda (I roughly estimated this) 1/6 tsp
Salt (I roughly estimated this) 1/6 tsp
Buttermilk ¼ cup (60ml)
To make buttermilk,  Add ¼ tbs of lemon juice/white vinegar to a bit less than ¼ cup of preferably skim/low fat milk.Let sit for 5-10 minutes before using.

 

 

 

 

 

 

 

 

 

 

 

 

Method:

  1. Preheat oven to 220° C and place rack in center of oven. Line a baking tray with parchment paper. 
  2. In a large bowl, whisk together the flours, cocoa powder, sugar, baking soda, and salt. Make a well in the centre of the flour mixture and add most of the buttermilk. Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough.
  3. Transfer the dough to a lightly floured surface and gently knead the dough into a round. Cut this circle into triangular sections. Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little flour. This gives the baked scones a wonderful floury brown crust.
  4. Bake for about 20 minutes or until nicely browned and a toothpick inserted into the centre of a scone comes out clean. Test by tapping the bottom of a scone – it should sound hollow. Remove from oven and place on a wire rack. These scones are best served warm from the oven with jam or kaya (with butter if you want).

 

Meat… -free?

It all happened as I was skipping excitedly into the living room to catch yet another episode of Taiwanese drama “爱”. (Yeah I like watching my grandma’s favourite show)

“QI TING! DON’T LOOK! WALK AWAY! COVER YOUR EYES!”

“What? Why?”

“Just… DON’T LOOK!”

Too late. I approached just in time to watch a whining pig trying to dodge the shiny sharp knife held by a ma… murderer. At the background, a narrator joyfully continued elaborating about pig slaughtering.

“NOOOOOOOOOOOOOO… AAAAAAHHHHHHH…” I screamed and ran to find a corner to hide in.

“MUMMY I’M NEVER GOING TO EAT MEAT EVER AGAIN! THAT PIG IS SO CUTE. HOW CAN THEY DO THAT???!!!!”

The next day at the supermarket…

Mum reaches to buy a piece of chicken breast.

Me: “No. You can’t buy that. I won’t eat it. Let’s get some mock meat instead okay?”

Mummy: Chicken breast is nutritious and healthy and natural. Mock meat… is well… MOCK

Me: But then the chicken would assumingly have died for you! That can’t happen! Please no!

Mummy: The chicken died before I wanted to buy it. Too bad. i’m buying it.

Me– whines and walks away

That was yesterday. Today I happily packeted a lunch of char siew rice without char siew home to eat with some mock meat otah and home-cooked vegetables.

Banana Bonzanza– Only Oatmeal Oatmuffins

Bread is a perfect breakfast good. But ‘perfect’ is not enough. What matters is ‘perfecting perfection’– quoting a wonderful Mr **** in my school. Perfecting perfection… with an amalgamation of oatmeal and muffins. Nutrition, health, low GI, low fat, fruity… I WANT MY BREAKFAST FOR DINNER. Give me 45 minutes, inclusive of baking time, and there goes your breakfast for the next few days…

Been busy with talking lately. Broke my water record. Six 600ml bottles of water in a morning.  Anyways, Roni did it again. Love her recipes! Introducing her BANANA OATMEAL CUPS with chocolate chips and raisins. Sorry. Can’t go on typing anymore. I’m floating… floating to heaven… YUM!

Banana Only Oatmeal Oatmuffins

From Roni’s website (THANK YOU RONI!!!)

 

Ingredients

Mashed bananas 1 medium (about 120g)
Skimmed milk 1/3 cup
Eggs 2 tbs
Rolled oats 1 cup
Baking powder 1 tsp
Sugar 3 tbs
Vanilla extract 1/3 tsp
Semi- sweet chocolate chips 1 ½ tsp
Raisins 1 ½ tsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 Method:

1.      Preheat oven to 190°C.

2.      Stir the bananas, milk, eggs, sugar and vanilla extract in a medium/large bowl

3.      Mix together dry ingredient evenly in a large bowl. Add to liquids and stir till evenly distributed.

4.       Stir in chocolate chips and raisins into the batter

5.      Pour batter into muffin cups or you can even make bars.

6.       Bake for 30 minutes. You will see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot but are removed easily when cooled for a bit.