Sausage Buns

School reopens today and my children are back to school after their month-long holiday.
To kick start the term, i bake some soft & fluffy sweet buns for their breakfast and some for them to bring to school for recess.

Sweet Buns:

400 Bread Flour
100 Plain Flour
1 tbsp instant yeast
100g castor sugar
1 tsp salt
220ml water
75g soften butter
* some sausages
* egg wash (1 beaten egg + 1tbsp water)
 
Method:


1. Preheat oven 190deg

2. Mix bread flour, plain four, yeast, sugar, salt and slowly pour in water.

3. knead the dough till gluten is formed.

4. Add butter and knead till dough smooth & elastic.

5. Leave aside to prove till double in bulk.

6. After proof, weigh and slice dough in equal weight ( 10 pieces, each weigh 50g) and shape it round.

7. Leave aside to rest for 15mins

8. Next, roll the dough into individual long rod shapes. Wrap dough over the each sausage.

9. Place them on baking tray. Cover tray with plastic wrap. Leave them for final proof till double in size, estimated time about 30 minutes.

10. Brush with egg wash on top of buns, baking time about 20mins

11. Leave it to cool.

*i uses some dough shape into long sweet loaf, sprinkle with almond slices.
 
 
Recipe reference: Basic Sweet Bun Dough by Agnes Chang

Eclair au Chocolat

While i was flipping through some old photos taken during our trip in France many years back, i saw a picture of a French bakery that serves wide selection of delectable pastries.  Eclair au Chocolat was what i ordered then. In a snap of fingers, I knew i just have to bake that for tea! 

Tho i can't replicate the actual taste then, but a bite of my home bake Eclair au Chocolat certainly rekindle sweet fond memories we spent in the desirable Paris.  A romantic stroll along the banks of the Seine, amazing panorama of the city at the pinnacle of Eiffel tower and many more...

At that moment of time, i thought i was in Paris!!!

Well, a glass of icey lemon tea did brought me back to reality! 

For now, lets go back to this easy & enjoyable to make pastries filled with rich, creamy & savoury chocolate, topped with dark chocolate glaze. Bon Appétit!

Choux pastry dough:

125g Butter

1 cup water
1 cup Plain Flour
4 eggs
pinch of salt
 
Method:
1. Preheat oven at 180deg
2. In a saucepan, melt butter with water till boiling.
3. Add salt and flour. Stir until a sticky batter is formed.
4. Beat in the eggs, one at a time, until the batter is smooth and thicken but not watery.
5. Pipe choux pastry on a grease-proof lined tray.
6. Baking time about 20-30mins depending size
 
Fuss-free chocolate cream filling:
150g Whipping cream
50g Chocolate cream
* Whisk whipping cream and add chocolate cream till well-combined
* Slice choux pastry into half and pipe chocolate fillings on it. Alternatively, prick a hole across choux   pastry using a satay stick, filled up the hole with chocolate cream using fine piping nozzel. 

Chocolate glaze topping:
150g Whipping cream
150g Quality dark chocolate (cubes)
* Double-boil whipping cream and add chocolate cubes. Stir till chocolate melt.
* leave aside to cool
* Dip / pour / pipe chocolate glaze on top of eclairs.

Nice to go along with cold drinks and serve from fridge.  Cool~

Blueberry Light Cheese Cake

My family all time favourite, blueberry light cheese cake for dh to celebrate Father's Day.

Blueberry light cheese cake

*I used Biscuit base for the cake
Biscuit base Ingredients:
160g Cream cracker biscuits (finely crushed)
100g melted butter

*some blueberry jam as toppings and fillings

Ingredients for cheese cake:
(A) 400g fresh milk
       250g cream cheese
       60g plain flour (sieved)

(B) 5 Yolks
      20g lemon juice (omitted)

(C) 5 Whites
      100g caster sugar

Method:
1. Preheat oven to 180deg
2. Line a 8" round cake tin with grease proof paper.
3. mix the biscuit base ingredients until well blended. Press it onto bottom cake tin. Refrigerate for 15mins or until firm. Place some blueberry jam on top of biscuit base.
4. Double-boil fresh milk and cream cheese until dissolved.
5. Add plain flour, stir and cook until the mixture has thickened. Remove from heat and leave to cool. 6. Add (B) and stir well.
7. Whisk (C) at high speed until soft peak is formed. Add sugar slowly.
8. Slowly fold gently 1/3 whites into cream cheese mixture yhen pour over to the remainder whites and fold till well -combined.
9.  Pour batter into prepared cake tin. Place cake tin on a tray of water in preheated oven  for about  20mins. Reduce the heat to 140deg and bake for another 1 hour and 45mins or until cooked.
10. Leave cake to cool in the oven with door ajar for about an hour.
11.Top cake with blueberry jam. Chill in fridge before serve.
Enjoy~

Recipe reference: The Ultimate Indulgence Cheesecake by Chef Alan Kok

Romancing with Chocolate

These ultra rich, fudgy & chocolatey brownies will certainly satisfy chocoholics craving in an instant!
The combination of dark chocolate and coffee makes it pure decadence and complements the chocolate ganache marvellously.  Chunkie walnuts, dark chocolate buttons and melt in the mouth creamy ganache taste so heavenly.
Indulge and enjoy...



Ingredients:
140g unsalted butter
4 eggs
340g castor sugar
1tsp pure vanilla essence
1/4tsp salt
80g cocoa powder
140g plain flour
110g walnut pieces
* i added 2tsp of instant coffee powder with 1tsp of warm water

Method:
1. Preheat oven 170deg
2. Line and grease a 8inch square cake tin.
3. Melt butter and leave to cool.
4. Using a wooden spoon gently beat the eggs with the sugar until well blended and creamy looking. 5. Stir in the cooled butter, coffee mixture and the vanilla.
6. Sift the salt, cocoa and flour together and add to the mixture. Stir until thoroughly blended, then fold in the nuts.
7. Pour the mixture into the prepared tin. Bake for about 40mins or until a skewer inserted midway between the centre and the side of the tin comes out clean.
8. Cool cake completely. Pour ganache on cake and decorate with walnuts or cut into smaller pieces and serve with dollop of ice-cream.



My Chocolate Ganache
Ingredients:
120ml Whipping cream
150g dark cooking chocolate (chopped)
20g butter (chopped)

Method:
1. Double boil cream until warm. Add in chocolate and butter stir until it melt. Pour ganache on top of cake. Leave it to cool and set.

Serve with a dollop of ice-cream at the side. Enjoy~






Recipe reference: The Baking Book by Linda Collister & Anthony Blake

Cotton Cheese Cake

This is another cake i often bake for my family. My children simply adores cheese cake.
cotton cheese cake is lighter, cottony soft in texture & irresistible. Recipe is versatile, i can bake it in different variation too. 
While the cheese cake was cooling on the rack, my children was already yearning for a piece around the table. They had more than one piece!

some petite ones, topped with blueberry

a cup of Irish cream tea for me...

Ingredients:

(A)

160g Cream Cheese

25g Butter

120g Milk

(B)

40g Flour

30g Corn flour

(C)

4 Yolks

(D)

4 Whites

1/8 tsp Cream of tartar

100g Sugar (*i used 70g)

pinch of salt

Method:

1. Preheat oven 160deg

2. Grease and lined bottom of two 20cm oval pans (*i used 8" round).Wrap outside of the pans in foil

3. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler

4. Add (B) and mix until well combined. Add (C) and mix until well blended

5. Whip the egg whites in (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (4). Mix until well incorporated.

6. Pour the cheese filling onto the prepared pans. Bake in water bath for about 40-45mins or until firm and golden brown.

7. Remove cake from oven.

8. Remove cake from mould immediately. Set aside to cool.

9. Enjoy~

* If you want it to taste more creamy, replace the milk with whipping cream

Recipe reference: Alex Goh Fantastic Cheesecake

Double Oreo little Treats

A beautiful afternoon...

a pot of freshly brew earl grey tea, a good book in hand and hot from oven cupcakes with the company of my lovely three children.

one for you, one for me...

My other hobby, cross-stitching and i love to stitch bakes related designs.

Check out my stitching blog, http://stitchinlove.blogspot.com/

Basic Vanilla Butter Cupcakes (makes about 8 cuppies)

* with Oreo cookies


Ingredients:

150g Self-Raising Flour
90g softened butter
1tsp vanilla extract
110g castor sugar
2 eggs
2tbsp milk
* some crushed oreo cookies
* some whole piece oreo cookies for decor


Method:

1. Preheat oven to 180deg
2. Line paper cases on muffin pan
3. Sift flour into small bowl, add butter, vanilla, sugar, eggs and milk; beat on low speed untill combined.
4. Increase speed to medium; beat until mixture changed to a paler colour.
5. *fold in crushed oreo cookies into batter gently
6. Spoon mixture into paper cases. Top it with a piece of oreo cookie. Bake about 20mins
7. Cool before serve. Enjoy~






Recipe reference: Easy cupcakes by colour

Paper Sponge Cuppies

I have baked these paper sponge previously and was a hit not only my family likes it but i have also received a couple of requests for the recipe.

This round, without the hassle of folding the paper, i just use paper cups to bake. It rises beautifully and just as spongy & tasty! Simple & savoury!

I top it with blueberry jam to serve, it tastes even better and makes me crave for 北海道戚风小蛋糕 since it looks very much similar.

Ingredients:

3 eggs

60g castor sugar

1g salt

Vanilla Essence (1tsp)

70g Flour (Top flour)

Butter 30g

Milk 20ml

Method:

1. Preheat oven to 200deg

2. Prepare paper cups on baking tray.

3. Whisk eggs and sugar till dissolved using double-boil (35deg) method
4. Add salt and Vanilla essence, stir to combine

5. Remove from heat, beat to increase in volume and creamy

6. Fold in sieved flour gently

7. Fold in the preheated (45deg) butter + milk

8. Pour batter into paper cups

9. Baking time est. 15mins (subject to size of paper cups)

10. Cool and serve. Enjoy~

Recipe reference: 甜心小蛋糕

                             不用模型做点心

Good old days Coconut Buns

During my growing up years, my mum used to buy freshly baked coconut buns from the yesteryear bakery. I can eat a few at one go! I simply love the sweet savory taste of the grated coconut with a little crunch.

I have chosen to bake these coconut buns for tea when i visits her today and rekindle my childhood memories as we enjoy these, i call it the "Good old days" buns.
Hot from oven, heartwarming too~

Ingredients:

500 Bread Flour

1 1/2 tsp instant yeast

100g castor sugar

1 tsp salt

270ml water

50g soften butter

* egg wash

* sesame seeds

Method:

1. Preheat oven 190deg

2. Mix bread flour, yeast, sugar, salt and slowly pour in water.

3. Use slow speed to knead the dough till gluten is formed.

4. Add butter and knead till well-combined.

5. Leave aside to prove till double in bulk.

6. After proof, weigh and slice dough in equal weight and shape it round.

7. Leave aside to rest for 15mins

8. Next, flatten dough with rolling pin and wrap spoonful of prepared coconut fillings, wrap it up and seal tightly.

9. Last proof for about 20mins

10. Brush with egg wash on top of buns, sprinkly sesame seeds on it and bake.

11. Leave it to cool.

Filling (my own)

Ingredients:

250g fresh grated coconut

6tbsp of water

10g Gula Melaka

10g Brown Sugar

* i reduced the amount of sugar used here to little since my mum is diabetic. You can add more or adjust according to one's liking in taste for sweetness.

Method:

1. Boil water, add Gula Melaka, brown sugar till liquid form.

2. Add in grated coconut, stir till combine

3. Leave it to cool

Recipe reference: Basic Sweet Bun Dough by Agnes Chang

Crunchy Double-Chocolatey Cookies with Macadamia

After many days of baking cakes, decided to bake something else today. Since my children are having their mid-year school holiday now, i thought it would be nice to fill up our cookie jar for them to snack and some for their daddy to bring to office to eat.

To start off with my list of cookie baking, they have chosen their favourite Chocolate cookie.

Everytime when i bake, my boys love to join in too. Especially QJ who attended baking classes before at Bakerzin. I think its great bonding between parent & child too!

So today, i got an extra pair of hands here helping me out.

The final product of love ...

Ingredients:

1 3/4 cups All Purpose Flour

1/3 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp salt

2 sticks of butter (softened)

1 cup castor sugar

1/2 cup brown sugar

1 egg

1tsp vanilla

*abt 2cups semisweet chocolate chunks

* 50g macadamia nuts

Method:

1. Preheat oven to 180deg.

2. Combine flour, cocoa, baking powder and salt in small bowl; set aside.

3. Beat butter with sugar until light and fluffy.

4. Beat in egg and vanilla until well blended.

5. Gradually beat in flour mixture until blended.

6. Stir in chocolate chunks and macadamia nuts.

7. Drop dough onto cookie sheets

8. Baking time about 15mins or until cookies are set.

9. Cool cookies before storing.

Recipe reference: The Cookie Bible