Tag Archives: bread

Guilt Free Decadent Malted Marbled Banana Bread

Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus. 

The recipe for the banana bread/cake base is from: http://chocolatecoveredkatie.com/2011/11/02/polka-dot-banana-bread/

I changed it by:

  1. Using sugar free maple syrup instead of agave or pure maple syrup
  2. omitting the 1 stevia packet
  3. using 1 cup cake flour + 1 cup whole wheat flour instead of 2 cups spelt flour 

The other changes, like marbling the bread/cake with milo batter are given in the following picture.

The ‘milo truffle’ mixture mentioned can be found here.

Recipe for milk crumbs was adapted from here.

I am submitting my post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.

Revive Your Buns– Just another Bread Pudding ?

Since school ended last December, I’ve ‘discovered’ some really impressive stuff. So I decided to compile everything and call it “Wrappy’s Recommendations” (not “Qi Ting’s” because I don’t really like my name, because its given by some Buddhist Temple in Taiwan and I’m Christian.) Hopefully, I will pass this ‘enthusiasm’ to you guys.

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Wrappy’s Recommendations

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1. TOUCH (Season 1, thus far)

File:Touch s1 Poster 001.jpg

TOUCH is about this little kid who happens to be super cute, mute and is able to see the past, present and future through numbers. Every episode, he leads his really awesome Dad through a series of puzzles/ personal stories that are somehow related to each other in the most amazing way. The stories are touching, thrilling, sort of creepy, mysterious, heart-warming and just about everything everyone needs in a story (in this case, a really long one). Lori Rackl, of the Chicago Sun-Times, said the show “operates on the mind-blowing premise that people around the world are linked to one another and their lives intersect — with potentially major repercussions.” which is how I should have phrased it. That. That’s absolutely right. Michael Landweber of PopMatters called the show “stunningly effective” and praised “its mix of spirituality and science, familial and global struggles.” You get the idea. (Quotes from Wikipedia the FREE Encyclopedia. Isn’t the world getting better by the day???) And did I mention how talented all the actors are???

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2. SoundHound

In the midst of wandering around in Whatsapp (no idea what that is I now know what that is), Facebook, Instagram, and other privacy-invading, stalker- encouraging programs, probably few of you’ve heard of SoundHound.  What’s SoundHound?, you-who-don-t-know-how-to-use-Google ask.

I’ll put it this way. Let’s say you walk into a 7-Eleven, Cold Storage, Walmart, Whole Foods, or wherever there’s music. You hear this mind-blowing song. You have no idea who sang it or what song it is. You’re angry, pissed off at the world (probably exaggerating, but if its a good song, this is no exaggeration) for making you feel deprived for the last few years of your life. Here’s where SoundHound comes in. You activate the application, hit a button, and in about 5 seconds, the name and singer of the song appears on your screen, along with buttons that link you to its YouTube video and lyrics. And that’s how I found “Jetlag” (Simple Plan, featuring Natasha Bedingfield) and “What Makes You Beautiful” (One Direction). You can even sing a song to have it identified. I hope you sing in tune. Simply revolutionary! I have it on Android 😀

Curious? Check out http://www.soundhound.com/.

(Unfortunately, it can only identify songs in English)

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3) theoatmeal.com 

This website features tons of dumb, ingenious stuff. It’s taken me through a few of the times when I’m being stupidly sad. You’ll probably get hooked on it. 

Be sure to check out airplanes feature. Those are my favourite!

Check it out here: theoatmeal.com 

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4) Shake to Charge (for your Android/iPhone)

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This app transforms the kinetic energy (movement in the form of shaking)  applied to electrical potential energy (i.e. energy for your battery).

You get a workout AND your phone charged. Talk about killing two birds with one stone.

Its supposed to work. I think it does. 

Then again, I’m easily deceived. 

Check it out here: http://download.cnet.com/Shake-to-Charge-Battery/3000-2094_4-12504829.html

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5) Blender

Sample images from http://www.blender.org/features-gallery/gallery/art-gallery/

Its not a real blender. You  know, for juices and stuff.

Nonono. 

Its a FREE 3D software. You heard me right. FREE!

You can make 3D images and videos of say, Nemo from Finding Nemo, your friend, yourself, your room, your favourite cartoon, anime, etc.

3D softwares are always a challenge to me. I’m still suffering from the after-effects of my blue donut and purple coke can. No joke.

Check out Blender here: http://www.blender.org/features-gallery/

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Nevermind the above. Its now time for this. 

On first glance, it looks sort of like a cake. Yet it’s not cake. 

No, its a bread pudding. And made from buns! Best of all, you’ll only need 5 minutes of preparation, excluding all the waiting time. Its the kind of bread pudding that’s not wet, that makes you feel like you’re eating s french toast cake, that makes you want to reach out for another piece. For the foundation of the bread pudding, its preferable that you use buns filled with a sweet smooth paste like red bean paste, kaya, lotus paste, nutella, peanut butter, cream cheese, etc. 

The recipe is adapted from Smitten Kitchen

Bread Pudding Tart with Brown Sugar Crumble (low fat & whole wheat)

Dear Barney, or Mr Stinson (Recovering Mentally Unsound human being, Whatever you prefer I call you),

You’re handsome, hot, surprising sensitive, sometimes hilariously dumb, an insult to Barney the Dinosaur (since you two share the same name), terribly rich, gorgeously well-dressed and would totally win a Girls’ Choice Award. Unfortunately, I chanced upon your patent for “back boobs”. Seeing that its an atrociously disgusting idea, I take back everything I said.

Yours sincerely,
Representative of all who are grossed out by your warped ideas.

*wrote this draft last week but didn’t want to waste it. sorry if he took back the idea.
only if. 

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This Bread Pudding Tart enriched with cinnamon, the nuttiness of whole wheat flour, addictive crunchy brown sugar crumble and hints of apple is one of my most favorite creations. It may look not at all appealing, but be rest assured that its as flavorful as I described. Topped with custard-y vanilla goodness, its hard to resist!

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recipe notes:

Tart Crust is adapted from: 2至4人, 低脂轻量蛋糕甜点
author: 小欣子 

Brown Sugar Crumble ia adapted from: Crusta Bakes

Bread Pudding is adapted from: All Recipes

Vanilla Sauce is adapted from Oven Haven

brown sugar crumble: 46g whole wheat flour 70g whole wheat flour

Matcha Black Sesame Entremet with White Sesame Nougatine

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I think you know.

I’m not trying to say you can read my mind– cus you can’t… right?

But if you’re a regular reader, you’ll know that I’ve met the worst educators that exist on this planet. People who packed their hearts AND conscience (if they even had any to begin with) into a triple sealed box, wrapped the box tightly with layers of foam (totally unneeded if you ask me), then placed the entire thing into a sturdy, permanently sealed metal container AND SHIPPED IT OFF TO OUTER SPACE. In short, cruel, heartless people in case you failed to get my perfectly apt analogy.

Teachers who let you sacrifice good grades to improve their own (yes, teachers too are graded). The cash bought their damn conscience I say!

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How to be an absolutely horrific teacher:

  • turn an entire class against one student
  • feign ignorance when seeing a student get bullied
  • ask a student to do tons of work for another’s portfolio, to another’s credit… while continuing to expect more from the former
  • i.e. executing favouritism to the extreme
  • take photographs of handcuffed student just before he is carted away by police
  • Spray students with air freshener for ‘smelling of curry’ (okay, you’ve got to laugh at this… unless you feel offended, then I’m sorry :-()
  • mock students’ mistakes with absolute determination to welcome collective mocking
  • Attach McDonald’s job applications to failed tests (I’m sorry I laughed. It’s really NOT funny.)
  • not apologise when you make terrible, unforgivable mistakes. That’s setting a bad example.
  • BE EVIL AND SCHEMING.

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I have a lot against bad teachers. They don’t belong in STOMP, they belong in The freakin’ Straits Times where stories of them almost never get published. There are psychological tests for Taxi drivers and none to pick out to-be monster teachers???!!! What’s up with this world??

But I’ve also met a couple pretty amazing ones. And they don’t belong in this post. Because they keep their hearts and consciences attached to their body. Unlike some people…

People from the Ministry of Education, you’re welcome to email me for the names of the horrific teachers and their heartless deeds. Not that I expect you to. Because you won’t. :/

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This recipe is completely inspired by Evan’s Kitchen ramblings, one of the most visually appealing blogs, made more awesome by Evan’s generosity in providing recipes. Evan’s recipe for Matcha Black Sesame Entremet can be found here.

I’ve been meaning to make something different from what I usually do. To challenge myself with an entremet.

According to Stick of A Chef,

Within the pastry world, an entremet is typically a multi-layered mousse-based cake comprising of different complementary flavors with varying textural contrasts. A well executed entremet should adhere to the basic principles of visual appeal, textural contrast, and, of course, taste. The beauty of entremets comes from the myriad of shapes it can take on (round, pyramid, rectangular, hexagonal, teardrop, dome shapes) and the abundance of colours within the multi-layer attributes of this mousse cake. The taste receptor should be challenged as well with different combinations of taste sensations like salty, sour, sweet and bitter.

Conceiving a well constructed and well balanced tasting entremet lies in it the way each flavor component is assembled and complements each other.Within an entremet, it is typical to have three or four different complementary component flavors of varying textural contrasts.To the uninitiated, an entremet may seem like a lot of work that is very difficult to produce but in actual fact, making entremets are easy if you approach it in a step by step fashion.

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It was 100 times easier than I expected. Simply said, the sponge cake was the hardest part of the recipe.

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From this experience, I learnt:

1. Whipping cream is magical!! After whipping for a moment or two, the liquidy cream zaps into a more solid form, that’s spreadable like soft butter. Totally cool.

2. Baking full fat is much easier than baking low fat.

3. The addition of butter to sponge cake changes the texture of the sponge cake completely! But I still I prefer the butterless sponge cake. Its much more moist and soft.

4. Gelatin = magic. But gelatin ≈ cow’s skin = much disgust + uneasiness.

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I found this brilliant lower fat version of whipped cream that is miraculously more affordable that regular whipped cream. It worked perfectly in this recipe! 

Do try it if you get the chance!

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Chocolate Glacage is adapted from: http://www.worldchocolatemasters.com/en/763 

Matcha sugar syrup, matcha mousse and sponge cake are from: http://bossacafez.blogspot.com/2010/09/matcha-black-sesame.html 

Black sesame mousse and white seame nougatine are adapted from: http://mushitza.blogspot.com/2011/01/matcha-black-sesame-entrement.html

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Click here for larger version.

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Qi Ting says ‘bye’. 

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Healthy Hokkaido Bread (Taiwan-inspired!)

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6 years ago…

Location: Kaoshiung International Airport 高雄国际航空站

Crazy people: Me, Bro, Mum

Airport Security: What are you carrying?

Mum: Bread.

Airport Security: Really? (Disbelieving)

Mum: Yes. (in a ‘Duh!’ manner)

Airport Security: Is it really that delicious? (More than ‘disbelieving’-ly)

Me: Yes. (instead of raising redundant suspicions with a sarcastic “no, we are smuggling drugs”)

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I can safely say it was the most ridiculous thing we have ever done. It was the most fragrant, milky, soft bread we had ever eaten.

After 5 hopeless failures, I finally got it right. 

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It contains 5 forms of milk, which together create a sweet milky aroma that stimulates a craving in even the most determined dieter.

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If you’ve never eaten bread without spread, start here!

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Healthier Hokkaido Bread

No. of servings: 12 thick slices

Adapted from: Angie’s Recipes

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Tangzhong preparation method:

Mix 50 grams of bread flour and 250 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

  • 200 g bread flour
  • 150 g Whole Wheat flour
  • 20g milk powder
  • 120 g tangzhong
  • 60 g White sugar
  • 8g instant yeast
  • 5 g Salt
  • 1 Egg
  • 30 g fresh milk
  • 40g low fat evaporated milk
  • 10g low fat condensed milk (do not omit!)
  • 30 g low fat cream cheese, diced (tastes richer with full fat cream cheese- recommended!)

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Directions

  1. Place all other ingredients, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. Knead until the dough has become very smooth and elastic.
  2. Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
  3. Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

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Its soft, fluffy, chewy, sweet and lasts 3 days that way! 

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That’s it! 😀

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This post is going to YEASTSPOTTING!!!

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Peanut Butter Povitica (Vegan, Reduced Fat & Whole Wheat)

I have been watching ‘Lizzie McGuire’. 

And conducting detailed research of what happened to the main characters: 

Hilary Duff is now pregnant and has a smaller head. I still love her voice.

Adam Lamberg : MIA

Lalaine looks pretty much the same and she has been singing. That’s cute. 

Jake Thomas grew out his hair and now looks… shockingly different?

Amazing what time can do!

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And yes, I did watch ‘Lizzie McGuire’ while baking this Povita. It was fun.

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I used a regular sweet bread recipe for the dough, concocted my own Povitica peanut filling and made the bread like a Povitica. I’m pretty sure it tastes good. Because it does.

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This was the peanut filling. It tasted really good on its own. Better than peanut butter. Waay better.

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Peanut Butter Povitica

No. of servings: 5

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Ingredients

For Dough
  • 100g bread flour
  • 100g Whole Wheat flour
  • 30g cake flour
  • 1/4 tsp salt
  • 25g sugar
  • 115g unsweetened soy milk
  • 25g egg (coconut milk for vegan version)
  • 3g instant yeast
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  • 3 tbsp reduced fat spread, softened
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For Peanut Butter Filling
  • 1/2 cup peanut flour
  • 1/4 cup maple syrup
  • 3 tbsp reduced fat spread
  • 3 tbsp coconut milk OR egg
  • 3 tbsp demerara sugar or palm sugar
  • 3 tbsp black sugar or brown sugar
  • some water
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Topping
  • 2 tbsp strong cold coffee
  • 1 tbsp sugar or condensed milk
  • 2 tbsp demerara or palm sugar
  • 3 tbsp reduced fat spread
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Directions

For Dough:

Add all ingredients into the mixer bowl of a stand mixer.

Mix at speed 2 for 6 minutes or until the dough, when stretched slightly, does not split i.e. passes the windowpane test.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Roll and stretch the dough out on a lightly floured surface into a rectangle.

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Peanut Butter Filling:
Mix all ingredients except water. Add enough water while mixing to give a filling of the consistency in the photograph above. 

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Topping:

Mix the coffee with sugar.

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Assembly: (adapted from Daring Kitchen)

Thoroughly oil a bread tin.

Mark off 1” along all the edges of the dough.(You will not spread any filling on this edge.)

Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the peanut butter filling. Be careful to leave your 1” edges clean.

Using a pizza roller or knife, cut the rectangle into 3 with the cuts parallel to the long edges. 

For each section, begin at the far longer edge and roll up the dough toward the 1” clean edge. Like a cinnamon roll.

Press to seal the ends to prevent the filling from leaking.

Pleat the 3 rolls into a braid. 

Fold into half and place into a rectangular bread tin.

Cover with plastic wrap and let rise for 45 minutes.

Brush the top of the loaf with the coffee and sugar mixture, cover with plastic wrap, and let stand for 15 minutes.  

Meanwhile, preheat your oven to 350°F/ 180°C.

Bake for for 15 minutes.  

After 15 minutes, lightly brush the top of the loaf with a tbsp of low fat spread , and lower the oven temperature to 300°F/ 150°C.

Cook for 45 minutes at this temperature, but make sure to check it after 30 minutes.  If the top of the loaf begins to brown too soon you can cover it with tin foil. 

Once ready, remove the loaf from the oven and coat the top of the loaf with remaining low fat spread.

Allow to cool on a wire rack for 20-30 minutes.  

Make sure to leave the loaf in the pan during this time so that the loaf can hold its shape.  

You can remove the loaf from the pan once it has completely cooled to room temperature. 

Best eaten fresh and warm. To store, freeze in sealed plastic bag.

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See the filling leaking out after it was baked?

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This post is going to YEASTSPOTTING!!!

Enjoy your Povitica! 

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Magical Cinnamon Rolls w Vegan Option (Low Fat & Whole Wheat)

If you’ve never seen a fluffy, wholewheat, sticky, gooey cinnamon roll, I have a question for you:

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Who are you???

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Crawl out of that cocoon you’re living in right now.
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And stare.

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You’re looking at it.

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Fluffy.
Gooey.
Soft.
Sticky.
Yum.
Who knew it would be whole wheat?

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No one.

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Magical Cinnamon Rolls

No. of servings: 9 big rolls or 16 small ones

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Ingredients

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For dough (very loosely adapted from here)
  • 2 tbsp water
  • 1/2 cup buttermilk (vegan: 1/2 tsp + enough soy milk to make 1/2 cup and let rest for 5 minutes)
  • 1/4 cup non-fat yogurt (vegan: use soygurt or coconut yogurt or 1/4 cup melted earth balance or 3 tbsp oil)
  • 25g egg (well beaten) (vegan: 1 tbsp oil or 2 tbsp Ener-G Egg Replacer)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp/ 25g white sugar
  • 2 tbsp/ 25g black or brown sugar
  • 1 1/4 cup/ 162g unbleached white bread flour
  • 1 cup/ 128g whole wheat flour
  • 1 1/4 tsp instant yeast (1/2 envelope)
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For Filling
  • 3 tbsp reduced fat spread, softened (I used oil based spread, which is vegan)
  • 2 tbsp palm sugar (type that has been chopped into very small chunks) You can also use demera sugar but the taste is slightly different
  • 15 mini marshmallows (use vegan marshmallows)
  • 3 tbsp icing sugar
  • 1 tsp cinnamon powder

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Directions

Dough:

  1. Mix all wet ingredients in a bowl.
  2. Add all dry ingredients  into the mixer bowl of a stand mixer.
  3. Add wet  ingredients.
  4. Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.
  5. Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.
  6. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
  7. Roll and stretch the dough out on a lightly floured surface into a 15” by 24” (38 cm by 61 cm) rectangle.
  8. Mark off 1” along the 24” edge of the dough, closest to you.(You will not spread any filling on this edge.)

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Filling:

  1. In a food processor, add in marshmallows and icing sugar.
  2. Process till marshmallows are sort of minced. (The icing sugar prevents bits of marshmallow from sticking) Alternatively, use manpower!! Like I did.
  3. Mix well the marshmallow mixture with palm sugar and cinnamon powder.

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How to assemble

  1. Spread the softened reduced fat spread over the dough with a rubber spatula and then evenly distribute the filling. Be careful to leave your 1” edge clean.
  2. As a final step, use your rolling pin to lightly roll the filling mixture.
  3. Starting at the far edge of the dough, roll it up tightly.
  4. Begin at the far 24” edge and roll up the dough toward the 1” clean edge.
  5. The clean 1” edge is used to seal the finished roll.
  6. Trim the left and right ends of the roll. The result will be a 24” roll.
  7. Trim off the left and right ends of the roll so that you have a fulsh end at each end of the roll.
  8. Then mark the roll every 1 1/2 inches (3.8 cm).
  9. Cut the roll into 1 1/2” long portions.This may be done with a knife.
  10. Line your baking pans with parchment paper.
  11. Place 5 rolls into 8” square baking pans 1” apart. (One roll in each corner, and one in the center.)
  12. Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour.
  13. After rising, rolls should be touching each other and the sides of the pan.
  14. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
  15. Preheat oven to 375F/180C. Bake for 10-15 minutes. 
  16. (Optional but recommended step) Brush the tops with butter! once removed from oven.

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This post is going to YEASTSPOTTING!!!

Enjoy.

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