Some garden cuppies for baby Mag's Gym instructors.
Sunday, July 24, 2011
I know I am going to join this month's Aspiring Baker #9 Swiss Rolling Good Time. But I had no idea what to make! Since cherries season is still on going. I thought Black Forest would be a good choice. And it is one of the most welcomed cakes among all. I used fresh cherries to sandwich in the roll and top the canned cherries on the cake. Ya, I know most people would rather use both fresh cherries for filling topping, but I was running out of fresh ones and I happen to have some canned cherries..........
The recipe was adapted from one of my Japanese roll cake books by 津田阳子. Love her recipes and it is a very reliable books that all her roll cakes recipes turned out great! But my rolling skill still not good enough to make the cake looks as pretty though. i did not follow exactly for the cream filling mentioned in the book, as I prefer the roll cake to be lighter, just with whipped double cream and cherries. Instead of a chocolate cream filling.
Caster sugar 80g
Top flour 60g
Cocoa powder 10g
Melted butter 20g
Enough cherries for both topping and filling
Double cream 250g
Caster sugar 10g
1. Beat eggs, yolk and sugar in a mixing bowl over a pot of hot boiling water, whisk till sugar dissolved. Move the bowl away from hot water and whisk the egg till ribbon stage. Sift in both flour and cocoa powder and fold in gently.
2. Mix melted butter and milk in a small bowl, scoop a small amount of egg batter over and mix them well. Pour the butter mixture back to the egg mixture and gently combine them together. Pour the cake batter to a Swiss roll tray 29cm x 29cm lined with parchment paper. Bake in a pre heated oven at 200'c for about 12-15 minutes
3. When the cake is cooked, remove it from the tray and let it cool on wire rack.
4. When the cake is cool, peel off the parchment paper and spread the top side of the cake with whipped cream and cherries. Roll up the cake to form a Swiss roll , and keep in the fridge to let the cream set. Bring the cake out after 20-30 minutes and deco the top of the cake as you wish.
Saturday, July 23, 2011
Thursday, July 21, 2011
I thought I read the name of this bun wrongly.... But it is indeed named 'Cappuccino Pan' in the book. A book that I bought few months back and have yet to have time to sit down and slowly look through it. Realize the book is very good and with lots of nice and beautiful bread/pan to make. With a short interval of not reading the Japanese recipe books, I found myself started to lose some of the ability to read the language. Of course this is not a permanent damage. I get it 'running' again soon after few days of flipping through the book.
This is actually a cinnamon roll with a coffee bread base. Compared to the normal cinnamon rolls that I have made, this seems to have a more compact and chewy crumb, yet it has that smooth and cottony feel when it's still warm. So the trick to enjoy the bun after a day later is to warm it up a little bit before eating it. I think it is best to go with a cup of tea or coffee for a lazy afternoon.
Bread Flour 200g
Instant Coffee Powder 1 1/2 Tbsp
Instant dried yeast 4g
Egg yolk 1
Melted butter 10g
1. Mix all ingredients together to a rough and sticky dough. Continue to knead the dough till it's smooth and springy.
2. Cover the dough and let it rise in a warm place till it gets to double the volume.
3. Dust the work top with a little flour and roll out the dough to a rectangular and spread the dough with little melted butter. Sprinkle over cinnamon sugar, and roll up the dough like a Swiss roll. Cut dough into 8 rings and let them rise on baking tray for about 40 minutes.
4. Bake the dough in pre heated oven at 180'c for 10-12 minutes.
5. Sprinkle some cinnamon powder and sugar if you wish after the buns are baked.
Thursday, July 14, 2011
Lately been feeling tired and not quite in the mood of baking anything other than the usual bread for our daily breakfast. Even so, I haven't been quite 'lively'with my bread making... Just stick to that very basic ones like Graham loaf, white loaf and butter rolls. Was reading through Happy Home Baking's latest post, and realized that we have no mood to bake it's mainly our hot and stuffy weather since months ago... I can't agree with her more. My son's schoolmate's who is from Italy, and her mommy is also a great home baker, but she told me ever since they moved to Asia, she couldn't do no more baking as the weather is really unbearable for her, besides their apartment's kitchen is not that spacious. Unlike her home back in Italy , Milan. They have big kitchen and great weather that is what a baker would wish for. Oh yes yes yes.... I wish I wish I WISH!!!!!
I promised my boy to bake something with him on the day which he has less activities. He was so looking forward to it.... At the same time I was thinking hard as to what to do with the blueberries, and Bunt cake came to my mind, while I was checking my mails. One of the mails from 'Everyday Food' was about the seasonal fruits - Blueberry! So I went though Martha Stewart.com and decided on this Bunt cake recipe. I found a recipe on blueberry lemon bunt cake, but I wasn't very keen with cakes that has lemon in it. So I continue to browse through the website and came to this Maple Bunt cake.... I simply use the Maple bunt cake recipe and just threw in the fresh blueberries!! In the recipe call for sour cream, but I didn't have any, however, I had a tub of créme fraiche sitting in the fridge and I used that instead. The cakes are absolutely soft and moist. Though it is very much like the ordinary pound cakes recipe. But with added sour cream/ créme fraiche it changes the texture completely! Beautiful recipe.
The fat and juicy berries were bubbling in the oven like cooking blueberry syrup. My son couldn't wait kept watching right in front of the oven, and was fascinated by the bubbling berries. when the cake are cooled, he attacked the berries first and could see that he really loved it!!
Monday, July 11, 2011
Who is bigger??
Well, I know for those who are living in the USA or European countries, this may not be something rare or unusual. But for us who are here in Singapore this is definitely something hard to come by. Hubby bought two big boxes of cherries and blueberries back from the States, not that we can't get them here, but it was hard not to buy them as they were huge blueberries and they are really sweet. My son was popping one after another for his afternoon snack. He simply loves it!! Beside it's huge in size, the prices were much cheaper compared to Singapore.
Now I am flipping through my recipe books to see is there any berries cakes to make with these 'Giants'! Any good suggestions??
Saturday, July 9, 2011
Sunday, July 3, 2011
I got to know about this baby pancakes through a very old friend who I knew since 20 years ago. She was so kind , sent me this Poffertjes pan all the way from Amsterdam, and it's been so many years before I started using it. It's sad to say that we lost contact for each other since 7 years ago. I really wish one day she would find me through my food blog.....
Hubby got the Poffertjes mix from Amsterdam. This should be the only brand they have which I know so far. However there are websites provide recipes that made from scratch. Do give it a try! The usual way the Dutch serve these babies are butter and icing sugar. But I haven't been quite a fan of icing sugar so I thought maple syrup would be better. Made them for our tea, and it's very filling after just 6 of them. It lasted all the way past my dinner time. I felt so full till I just had a bowl of soup for my dinner. What a powerful pancakes!
Would like to share some feeling issue with my readers ( my positive mind set readers) . Lately there has been some challenge in my life and I seek advice from my Parenting teacher who teachers us how lead a positive and happy life. If any one of you had ever read the book 'Secret' then you will know what I am talking about.
In general what we learn in her class is - ' The Law of Attraction' good attracts good, bad attracts bad... something sound so simple yet difficult to practice. Before I attend this class, I was once who always blame others for the mishap in my life, and hold on to grudges which is something definitely not going to help my life moving any better! Like most people always say '' Don't cry over a spilled milk'' ! Instead of putting so much energy into something which not going to make any 'U turn' and do you good, why not GET A LIVE and channel your negative energy to something works better for you?? If for those who share the same thought, I am sure you have a bunch of great company ( with positive energy)and your family members are always lead a blissful lives.... That's why you see people who share the same energy would always be buddy and they do the same thing. A good example like all the food bloggers here! The food energy pull us together and we share... This is all about that ' energy' we have with us.
It is easy said than done, I know! But for our own sake, I see no reason why we should stay in that tunnel that you think it's forever dark and endless. MOVE!!! You will see changes and all good things shall come after you with unexpected surprise! Ultimately we have to be honest to ourselves. Stop blaming is the first step to move forward before you see the light.
I am still learning.... my teacher always say this '' Don't try to change others ( you never will), but yourself, before you see others change.'' Adopt a positive energy and it's FREE!!