Hokkaido Chiffon

I'm now in the midst of trying to clear off all the food stock in the fridge and hence, had been baking quite often lately (clearing off all the flour), doubt the apartment in KL comes with oven for me to bake.

This time, instead of Hokkaido Bread, since I'm out of bread flour, I manage to get a recipe to help clear out the low protein flour that I have. The recipe is from http://jeroxie.com/addiction/10-2010-hokkaido-chiffon

This is when it is in the oven, raised all beautifully. As per the recipe, it should sink after that which it did just 2mins right out from the oven. It is soft and fluffy.

Then this is how it looks like after I pump in the cream and some extra at the top. I think it taste good by itself without the cream. So, if I'm gonna make again, will just omit the cream portion though it taste good but not with the cake.

Hokkaido Bread

Another baking session, thanks to Han Ker's class (hope she doesnt mind that I share out her great recipe)..

I had a great time pounding and hitting the dough... good stress release..



As the second rest ask for certain warm temperature and yesterday was raining and rather cold, what I did was I placed the dough and tin on top of a pot of just boiled water to create the warm feeling... it takes bout 50mins to get to almost double it's size.

Scones

Suddenly feel like resurrecting this blog and put up some recipes. Attended a baking class last Saturday and one of the item learnt is scones.

Just need to note that the instructor uses a gas oven and hence it is not as hot as electric oven, but of course it also depends to the type of oven u use.

Ingredients:

100g low protein flour

100g flour

8g soda powder

10g granulated sugar

80ml milk

100g butter

raisins and chopped chocolate (amount depending to how much u like, but roughly 3/4 cup)

Instructions:

1. Mix the raisins and chopped chocolate together.

2. Mix the first four ingredients together. Then use a mixer to blend in the butter (cut to small pieces, need to be cold). Texture should be like bread crumbs.

3. Add in the milk and combine the mixture till it sticks together. Divide to two, press it down. Add on the raisins and chopped chocolate on top of one piece and the top it with the 2nd half.

4. Wrapped the dough in cling wrap and chill it in the fridge for 30mins (or freezer for 10mins).

5. Roll the dough to bout 2cm thickness, use any shape cutters to cut it out.

6. Transfer the dough to the baking sheets (oiled with butter). Brushed some milk at the top of the dough.

7. Bake for 25mins (recipe says 30mins) at 180 degree Celsius. To check if cooked, it should be golden brown in color and when u poke a toothpick in, it should come out clean. :D

8. Remove from oven and cool it.

Bread Making and Cheese Crackers

This blog had somewhat been left behind lately, lack of time. The same 24hrs split between work, taking care of the gal, housework, cook, sew (new found hobby) and relax...

Just a quick share of the recipes that I like lately. Crusty Cheese and Herb Pull apart introduced by Irene which I had so far rendered some modification to the contents, by rolling it into different shapes and filling it with pepperoni and cheese and tomatoes and cheese... taste good so far.

Here is the original look before any modification.

These are with tomatoes and cheese.

This is filled with pepperoni and cheese.

And since Sophie prefers crackers over cookies and cakes, I had been hunting for some really easy nice cheese crackers recipe. Tried another, but that aint so nice compared to this one here. Though mine didnt puff up or looks as good as the one in the pic from the recipe, it still taste good coz my gal was enjoying it while she was playing in her pool this afternoon with some 100+.. hehehe...

Mayb I dont have enough of cheese and butter coz I didnt really measure, but just use an estimate.. hehehe..

Yaki Onigiri

Got the recipe from http://momofukufor2.com/2010/01/yaki-onigiri-recipe/

Ingredients
cooked Japanese rice (i dont have stock of this, I used bario rice)
water
soy sauce
oil

Directions
1. Shaped hot rice into desired onigiri shapes.
2. Grill in a lightly oiled medium-low pan until all sides form a crispy crust.
3. Brush all sides with soy sauce and re-fry all sides.

Steam Pork Bun

For the dough recipe, click here. The recipe is rather different that it mixes all ingredients together before letting it raise... but it is a lot easier.. though not as nice as my mom's version, but still quite ok.

For the filling, I used some lean (plust bout 10% fat) pork (above the pork leg area), cut in big pieces, marinated with charsiew sauce, sesame oil, pepper and salt, cooked with sauteed shallots and some rice wine. After cooking, cut it to small pieces for filling use.

After filling the dough, leave it to raise and prepared the boiling water for steaming. Steam for 10mins.. done.

Butter Cheese Cake

Just bought a new mould yesterday, hoping to bake some bear shaped cake for Sophie as she likes bear a lot. But I dont want those pure butter cake coz she dont like it. Took the recipe online and modified to my own liking.

Here is the recipe:

Ingredients:

• 220 gm butter (original recipe asked for 250g, but without cheese and chocolate)
• 40g cream cheese
• 10g of chopped cooking chocolate
• 180 gm castor sugar (original recipe asked for 230g)
• 4 eggs
• 250 self-raising flour (no self raising flour, so got to make on my own with baking powder & salt)
• 2 tsp vanilla essence
• about 6 tbsp UHT milk

Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. In a mixer, beat butter, cheese, chocolate and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.

Here is the outcome (of course some are in cup cakes form and those cupcakes come out flat.. so that will be good for edible image on top.. hehehehe..)