Saturday, August 22, 2009
1 Cup Evaporated Milk - at room tempreture } add together to get
1 Tbsp Vinegar } Soured Milk
1 1/2 Cup Flour
1 1/4 Cup Castor Sugar
1/2 Cup Cocoa Powder
1 1/2 Tsp Baking Soda Powder
125g Butter - melted
1 Tsp Vanilla Essence
1. Grease tin and line bottom with greaseproof paper.
2. Add Evaporated Milk with Vinegar and let it stand to get Soured Milk
3. Sieve the Flour, Castor Sugar, Cocoa Powder and Baking Soda into mixer bowl.
4. Make a well in the centre of the dry ingredients. Pour in the melted butter and half cup of Soured Milk. Beat at medium speed for 2 mins.
5. Add the remaining Soured Milk, eggs and vanilla essence - Beat at medium speed for another 2 minutes or so.
6. Pour the batter into the prepared tin and bake at 180'C for 35 - 40mins or until cooked.
Happy Birthday Malaysia!
Thursday, August 6, 2009
This is the 2nd attempt with the Breadmaking machine using the recipe from "Giant Book of Bread Machine Recipes" ~ Norman A. Garret.
It's suppose to be a Basic White Bread recipe using 3 Cups of Bread Flour... but I didn't have enough White Bread Flour at home. So I had 2.5 Cups White Bread Flour + 0.5 Cups of Wholemeal Bread Flour.
Everything else stayed the same.... the result is fantastic. Here's a 1.5 pound Light Wholemeal Bread Loaf :-)
Wednesday, August 5, 2009
Overall the workshop was entertaining & worth attending. Plus Chef Yu is quite handsome too ;)
160g High Protien (Bread) Flour
40g Plain or Cake Flour
14g Fresh Yeast or 6g Instant Dry Yeast
40g Egg Yolk
20g Unsalted Butter (softened)
120g California Raisins, washed with hot water
40g Diced Candied Orange Peel
160g Cream Cheese, chilled
40g Fine Sugar
80g Almond Powder
80g Egg White
50g Almond Flakes
10g Icing Sugar
20g White Chocolate, melted in microwave, bain marie or double boiler
20no California Raisins
To make dough:
Sift the flours together. Stir the yeast into the milk. Place the flours, egg yolk, honey, salt and milk-and-yeast mixture in the bowl of a mixer. Using the dough hook attachment, mix on low speed for 2 minutes. Add the butter and mix on medium-low speed for 8 minutes.
Add the California raisins and candied orange peel, and mix on low speed for another 2 minutes. Wrap the dough in cling film and set aside to prood for 1 hour at room tempreture.
To fold in the cheese:
Place the cream cheese on a piece of cling film and cover with another piece of cling film. Using a rolling pin, roll the cheese into a 12cm square sheet.
Dust the worktop with some flour and roll the bread dough into a 20cm square. Place the cream cheese in the centre of the bread dough and fold the four corners in... to cover the cheese (like a square envelope).
Roll the dough out to 40 x 20cm rectangle. Fold the top and bottom of the dough so that they overlap to form a 36 x 20cm sheet. Fold the two opposite ends of the dough so that they overlap to form a 20 x 12cm rectangle.
Chill in the fridge for 20 minutes.
Roll it out to a 30 x 12 cm sheet. Cut the sheet in half too form two 30 x 6 cm rectangles. Cut each into five 6 cm squares to get 10 square pieces in total.
To add topping:
Line a baking tray with parchment paper. Place the bread squares on the tray. Mix the almond topping ingredients together and spread on the dough (about 15g each). Sprinkle with the almond flakes. Set aside to proof for 45 minutes at room tempreture.
To bake :
Preheat the oven to 180'C. Bake for 15 minutes or until brioche is golden brown. Remove from the oven and cool completely on wire rack.
Dust brioche with icing sugar and pipe the melted white chocolate on top in diagonal lines. Place 2 California raisins in the center of each brioche.