Wholemeal Cranberries French Bread

This crust is not as crunchy as the previous recipe but it feels healthier overall. Texture of the bread is more chewy. 

Recipe :-

250g Bread Flour

50g Wholemeal Flour

3g Yeast

4g Salt

190ml Lukewarm Water

1 TBSP sugar

Steps :-

1. Yeast and Sugar mix into 90ml of Lukewarm water until the mixture turn frothy

2. Add in the Bread Flour, Wholemeal Flour & salt into the yeast mixture and knead.

3. Gradually add in the remaining water until a smooth dough ball is formed, and not sticky, easily handled by hands.

4. Proof unti its size doubled - 30 mins

5. Release the air from the dough and cut into 2 equal size and let them rest for 20mins.

6. Add in the cranberries ( 1 used 50 grams for one small loaf) into the dough, and shape.

7. Proof for 30 - 45 mins.

8. Slice the loaf diagonal, sprinkle lots of waters on the dough, then sprinkle oats on top of the bread.

9. Bake at the preheated oven at 180deg C for 20mins with a Tray filled with water on the lowest deck.

Pondering moment :-

After the first proofing, we shouldn't work too much on the dough. I actually used the roller pin on one portion of the dough, so that I can fold the cranberries into the bread. But during the 2nd proofing, compared to the one that I didn't work with roller pin, this cranberries bread rise slower, the size is smaller even though both dough weighed the same. It could be the cranberries which makes the dough heavier? I shall try to mix the cranberries before the 1st proofing. :)

Easy Baguette Recipe

I adore French Bread so much that I can actually gobble up a whole loaf of raisin bread all by myself. I love the crunchy crust and the chewy bread texture. I can never ever resist these breads! That's why I wanted to learn how to make it myself. After googling it further, and I realized that it is not an easy bread to make, it requires lots of patience. A proper sourdough will take up to 5 days. :( 

I found this easy Baguette recipe, the truth is the texture is not as good as what I can get outside. The baguette turns out a little heavy, it should feel much lighter. I must not proof them properly or something must have been wrong along the process. BUT I am truly satisfied, Cs love it, mom loves it, and I love it too~~~~! Hahaha ....

Recipe :-

250g High Protein Flour (Bread Flour)

50g Low Protein Flour (All Purpose Flour)

3g Yeast

6g salt (but I find it TOO SALTY) may half it i think

190ml lukewarm water

1/2 TBSP sugar

Steps :-

1. Sugar & Yeast into 80ml of lukewarm water, rest for 10mins until the mixture turns frothy. 

2. Add in the flour & salt into the mixture knead until  it form into a dough.

3. As you knead, add the balance water gradually until it forms a smooth dough. Do not need to finish the water if the smooth dough is formed.

4. I knead for 10mins using thermomix machine.

5. Hand knead for a minute or two then form into a ball.

6. Proof till its size doubled.

7. Once first proofing is completed, release the air from the dough gently, cut into 2 portion, let them rest for 20 mins.

8. Then, form into the elongated oval shape just like a baguette.

9. Option to add in raisins, cranberries or whatever you like.

10. Let them proof until its size doubled again.

11. sprinkle some flour on the unbaked baguette, then spray plenty of water on the surface of the baguette

12. Place a Tray filled with water on the lower deck at the temperature of 180 deg C

13. Bake the baguette at the middle deck for 15 mins or until it turns brown. 

Rainbow Cupcakes

Hello, I am the not so-Rainbow cupcakes

Ingredient:-

200g unsalted butter

150g sugar

1tbsp baking powder

50 gram almond meal

150 gram All Purpose Flour

4 eggs

2 egg yolks

40 grams full cream milk

1 tbsp vanilla essence

1 lemon zest

Steps:-

1. Beat the butter and sugar until light and fluffy

2. Add the eggs and egg yolks gradually

3. Sieve the almond meal, baking powder and flour.

4. Fold the Dry ingredients & Milk into the Wet Mixture alternately in 3 portions.

5. Divide the Batter into 6 Portions, and colour.

6. I tried to scope using teaspoon but it's rather messy. At the end, I put all the 6 colours into different piping bags, and pipe them into the paper cup which is easier and mess-free.

7. Bake them in the preheated oven at 180 deg C for 15-18 mins. or until your toothpick comes out clean

My Mistake:-

1. Using Teaspoon to spoon, the thick batter is just too difficult to control if you want to achieve a multi colour layers. Piping them is definitely much easier and smarter way.

2. I filled up 100% full in order to achieve the colours :(. Next round, I will make sure my piping tip is really small and pipe cup by cup rather than colour by colour. If the first cup failed, at least I can improve it in my next fews. But when I pipe by colour, All of them failed. Because I filled every cup to the max, spillage happened during baking. :( 

That's why I called my cupcake NOT-SO-RAINBOW cupcakes. 

Carrot Cupcake with Cream Cheese Frosting

A good friend told me that she loves to bake more often too,but somehow the baking spirit did not ignite as she wishes because her children are too young to understand and appreciate it. Hey, come on! I have been through that stage, well, I am still not good in my baking. I have basically zero talent in baking. BUT, when the time hits it right, you will then be addicted with baking. Yes, it can be very addictive when you have supporters, especially support from your children. I guess same goes to COOKING. How I wish I can cook more often. :P

Project of the week - Carrot Cupcake with Cream Cheese Frosting

Please click here for recipe & video

http://www.joyofbaking.com/CarrotCupcake.html

As usual, always love her recipe, the cupcake is moist even after two days in the refrigerator. ** But I will tell you why ! **

I intended to make CARROTS using the ready made fondant and colourings that I bought from the baking store, but in the end I was drawn by the cutie ready-made sugar carrot for RM0.90/pkt of 2pcs. Hahaha...

I yielded 18 cupcakes, not all cupcakes been piped with frosting because I personally don't fancy the creamy & sugary. The purpose of the frosting was to satisfy my own eyes and to attract my girls' attention in luring them to eat my bakings. Hahaha.... smart right?! Furthermore, children at this age of 3 & 5 are very lenient on the art of decorative skill. As long as it has the right colour, it will definitely work on them. So, my cupcakes does the wonders with its PINK frosting and the colourful heart shape sugar. 

I don't like Cs to bring cupcakes with frosting to school. I usually bake them MUFFINs or plain cupcakes with no frosting to avoid the mess. These are the carrot cupcakes for school today! 

Big C loves the cupcakes, as well as the frosting. But, I stopped her from licking the frosting halfway, BECAUSE I know how much "poisons" are in those frosting. Too bad, Little C never really fancy cream like this. She is also not a fan of nuts, which I had added walnuts into my cupcakes. She spat out all the walnuts and took a few bites of the cakes. Then, she said, " I don't like your cupcake, MaMa."  So sad! :( but simultaneously funny!!!! :) 

As for the cupcakes...hmm... I had 2 in total myself, without the frosting, of course. I don't dare to go for a third one. Do you know the amount of oil needed to keep the cake moist? It is 160ml of oil for 18 cupcakes means each cupcake contain 8.888ml of oil. *phew* So fattening!!!!!!!!! 

I better stick back to my bread baking project! :) 

Kuih Bahulu Again!!!

Upon Request *proudly*, I have made these Kuih Bahulu again for my Cs.

With the same recipe.(http://chrisyeediary.blogspot.com/2013/11/kuih-bahulu.html)

Attempted to use my Hello Kitty Silicone Mold, Obviously, I failed. 

I couldn't lift up or push out the bahulu from the mould. *sigh* so sad!

However, the girls happily bring their favourite to school today.

It's such a sensational moment when your baking is FINALLY needed! *wow*

More to come! 

Thermomix - Butter Bun (with Chicken Cocktail/Sausage)

Another roti baking using Thermomix

Ingredient :-

Fresh Milk 100ml

Yeast - 6g

Sugar - 20g

Bread Flour - 300g

Salt - 1/2 tsp

Egg - 1

Butter (cubed) - 50g (or 40g)

Steps :-

1) Pour the milk into the thermomix bowl and add in Sugar and Yeast

2) Put on the lid, and turn speed 2 for 10second

3) Let the mixture stand for 10 minutes and turn the temperature at 37 deg C

4) Once the mixture become frothy, add in the egg, and mix in speed 2.

5) Then, add in Flour & Salt, mix in speed 2 for 30s.

6) Then turn on the "knead" button for 1 minute.

7) Slowly add in the butter cube by cube while the machine is still kneading. 

8) Knead for another 5 mins or until it form a smooth dough.

9) If it's still dry, add in 2 TBSP of water (I have omitted t 2 TBSP of water from the recipe). Mine was not too dry, it was smooth and elastic!

10) The dough came out slightly warm from the Thermomix

11) Let it proof until its size doubled, mine around 30 minutes or less. I think it's because of the "warm" speed up the proofing process.

12) I use 30g for each bun, and roll in the sausage.

13) I yield 18 buns for this recipe.

14) Again, Let it proof till its size doubled which took me only 20 minutes.

15) Send into a preheated Oven 180 deg C for around 10 - 12 minutes. 

While baking, the whole house was filled with the aroma of butter. Everyone stood close by waiting to taste the buns. Hahaha...the happiest moment is to experience such scene. It's really a truly BUTTER ROLL, and this time, I feel it's slightly oily, but Yummy! The recipe asks for 40g of butter, hahaha, I used 50g instead. Don't ask me how's the texture. Ever since I started using Thermomix to knead my bread, none failed! All turn out fluffy and soft. 

Hahaha.... It's such a good machine!!!! Thanks again, Elayne!

Thermomix Fun 2 - Buns

Recipe for 12 35grams-Buns

Ingredients :-

Bread Flour 300grams

Salt - 3 grams (1/2 tsp)

Sugar - 15g

Butter - 20g

Egg - 1

Full Cream Milk (Fresh Milk) - 2 tbsp

warm water - 1/2 cup

Instant Dry Yeast - 5g

Steps :-

1. Pour in the warm water (not HOT) in to the thermomix bowl and add in yeast & sugar, let it stands for 10-15mins until the mixture turns frothy.

2. Then, add in milk & egg into the yeast mixture. Have the lid on and turn to speed 2 to mix for 5 second.

3. Next is to add in Bread Flour & Salt, lid on and turn to speed 2 to mix for 1 minute until a dough is gradually formed.

4. Add in the the butter cubes into the dough and KNEAD for 10 minutes.

5. After kneading for 10 minutes, my dough was still quite sticky so I added a handful of flour gradually until the dough is not sticky anymore. (Not too much otherwise the dough will be too dry)

** The other option is like what my good friend (Elayne)'s advise, reserve some water, maybe in this case 1/4 cup to be added at the last step. If the dough came easily and did not stick to the bowl means it's enough water, we can reduce the water used instead of adding more flour.**

6. Knead the dough by hand for a minute and form into a round dough.

7. Proof the dough until its size doubled, mine took 30 minutes in the oven. (non-heated)

8. Then flatten the dough lightly to release some air. Shape the buns.

9. Proof them until its size doubled, mine took about 30 minutes too. 

10. Egg wash the buns, i sprinkled some dry oregano, thyme and dry bacon on top of it. 

11. I bake them with 150 deg C for 20 minutes, bake them at 160-175 deg C depending on your oven for 15-20 minutes or until they turn golden.

HOORAY!!!! Thermomix is so fun to play with!! I don't need a KA anymore. Hahahah.. These buns were fluffy and soft. Wonderful texture and healthy too. They had crispy crust and fluffy soft bread inside when they just got out from the oven. 

Kuih Bahulu

My Cs always love Kuih Bahulu, but I don't encourage it as I personally think it's too sweet for the kids. So...since I need to fill up my "gap", I think I can figure out Homemade Kuih Bahulu Kurang Manis (Less Sweet). Furthermore, my mom said "it's super easy to make!" So, I got myself the Iron Cast Mould. 

Once again, just like macaroons, 4 simple ingredients and easy procedure.

Ingredients :-

4 eggs

120 grams sugar

150 grams All-Purpose Flour

1 tsp Baking Powder

Steps:-

1) Preheat Oven 200 deg C

2) Beat the eggs and sugar for 20 minutes in the stand mixer ( I used speed 3 in my OLD kenwood mixer), until the batter turns pale white and ribbon-liked texture.

3) Sieve the Flour & Baking Powder. Fold the dry ingredients gently into the eggs batter in three parts. 

4) Heat the iron cast mould in the oven until it is really hot, then bring it out to grease it with oil (I used butter for better aroma).

5) It's always good to hear the sizzling sound upon greasing the mould, it means YES, IT'S HOT ENOUGH TO GO.

6) Put Batter into the piping bag, and pipe into the mould.

7) Into the oven it goes, and bake for 8-10 minutes at the middle rack.

Who said it's easy to make Kuih Bahulu?! I had problem with the baking process, since it's my very first, I had no idea how hot, how long should I bake them. 

The first batch was too pale, the second bath was a little burnt, PLUS, because the first two batches were not baked properly and the mould was DIRTY. Yes, I had ONE MOULD for 42 pieces recipe. Every time the new batch went into the oven, I had to check the sponge every 3 - 4 minutes to ensure they are not overbaked!  This was what happened, I almost got my hands BAKED too! 

Cs love the homemade Kuih Bahulu, even though it is more like mini sponge cake. Hahaha.... 

Then I said to Big C,

MaMa : Big C a, do you like my Kuih Bahulu?

Big C : Yes! MaMa make again, ok?

MaMa : Look, I burnt my hand while baking these Kuih Bahulu. (Sob!) But as long as you love it, I will make them again!

Big C : No, MaMa. I don't like Kuih Bahulu anymore.

MaMa : huh? Why? Not nice a?

Big C : *shake her hand* I don't want MaMa to make kuih bahulu anymore because it will burn your hands.

SO SWEET!!!!!!!! So worth it, right?

Thermomix Fun - Bread

One Day, I received a mail from my good friend!

---------------------------------------------------------------------------------------------

Yo ! Yo! Here's the recipe for baking bread using thermomix

Ingredients

230ml    Warm Water

15g         Sugar

1pkt        Instant Yeast

1/2tsp     Salt

50ml       Melted Butter 

400g       Hi-Protein Bread Flour

(If wholemeal bread substitute 250g wholemeal flour and 250g hi-protein flour and adjust water accordingly at step 2)

(Can substitute melted butter with olive oil if you want healthy version but reduce to 30ml)

Method

1. Switch on the weighing mode on the thermomix

    Pour 100ml of the warm water into the thermomix.

    Add in the sugar

    Add in the instant yeast

    Cover the lid 

    Let it activate for approximately 10-15mins.  (When you see it's covered with thick foam)

2. Make sure on weighing mode on the thermomix

    Add in salt

    Add in melted butter

    Add in Hi-Protein Bread Flour

    Cover the lid

    Turn on speed 2

    Let it mix for 5 seconds

    Start pouring in the balance of the water gradually with 2-3 intervals (May not use all the water)

    Once the dough does not stick to the side of the thermomix stop the mixing.

3. Key in 12mins on the timer

    Press the knead button

    

4. Once ready remove from the thermomix 

    Let it proof (you may knead if you wish but lightly)

5. Once double in size you can knead and shape into buns or loaf 

    Proof again

6. Egg wash or Milk wash on top of the buns or loaf

7. Bake 

That's all!

Good luck!

Regards

Elayne

---------------------------------------------------------------------------------------------

Voila! First Bun Making using Thermomix! 

End of War to Macaroons

There is no winner in this war. I did not master the skill of macarooning, neither did I achieve what I was fighting for! But I used up all my ingredients!

Call it a "win" in terms of texture & taste, crispy on the shell, chewy & sweet!

Well, they are colorful and they are just who they are - Macaroons. 

Hahahaha....Never Mind!

The War of Macaroons

I have yet to conquer Macaroons but I am gonna give a rundown of what happened to MaMa this whole week and how this Macaroon War started since Last Saturday! Honestly, I am already at the verge of retreating, see how!

My mom's maid was clearing the expiry stuffs in the kitchen last Saturday. Yes, my mom and I have this bad habit of buying stuffs and forget about them, our POWER is up to an extent that when maid asked us, 

"Madam, do you still want this? It's already expired." and our response can be "Not Mine! You ask..so and so...". 

Funny enough, none of us SOMETIMES or MOST OF THE TIMES refuse to claim our PURCHASES like flour, teabags, cane sugar, raisin, almonds, cornflakes etc etc etc... I am admitting here that this is a very bad habit, and I have determined to turn it around. BABIES, LEARN the GOOD and discard the BAD! So, I saw packets of ALMOND MEAL & ICING SUGAR, and a beautiful Silicone Mat which I have bought EARLY of the year with the intention to make macaroons for CNY. Obviously, it didn't happen! These ingredients will be due end of the year, and so in order to fully UTILIZE my purchases and show a good example to my girls, I have decided to start the Macaroons Extravaganza! 

Hey, It was never my intention to war my macaroons, matter of fact, I wanted to bake them and appreciate them! That's why I specially prepared a homemade Lemon Curb as their Fillinggggsssss. See, such great treatment! Unfortunately, they failed me. Or the other way around? I failed them! Not just once, 4th failed attempts for the whole long week. Look here (http://chrisyeediary.blogspot.com/2012/07/dessert-class-ecole-de-pastisserie.html), I made all of these in 3 hours in a workshop! I made them all by myself with chef's instruction. But, it was a success!!! So, I didn't expect to fail and go into a war! 

It was all the same recipe that I am using for the whole week. I suspect my over beating of egg whites, or could be the oven's temperature faulty or over mixing the batter????

Let me introduce my BEAUTIFUL silicon mat that cost me around RM50! The best part is it doesn't fit my oven tray, it's way bigger than my oven tray! Well, that's it! It's a WRONG & CARELESS purchase! This photo shown my second attempts, and you must be wondering how bad did the first one go? well, I couldn't even pipe them, and now you can imagine why I didn't even have the mood to SNAP SNAP SNAP! What's the point? I was quite happy after piping these as shown, just too much coloring. However, ALL of them CRACKED badly and I couldn't even lift them off the silicon mat. :( They all went into the bin, TRASH BIN! I refused give up, and I went to buy another packet of almond meal. This shouldn't be happening!!!!! It's just 4 simple ingredients to make macaroons!?? 

This photo shown the special guest for my macaroons - Lemon Curd! 

Yummy Yummy Yummy! Love it. I would reduce the sugar amount if I am going to make it again. Recipe is here with a good video demonstration.

3rd attempt! Consistency is looking good! Shinny and smooth! 

I was so looking forwards to the end product. 

After resting of 40mins, and baking in the oven for 15min at 140 deg C,

Most of them cracked and they didn't grow feet, the cookies' bottom suppose to have a ruffle that rise during the baking process. Some of the cookies are hollow and some with chewy texture. I have to adjust the temperature for sure, the inside is not entirely cooked but the shell is already cracking. 

But my girls are still very happy to bring them to school. 

This is the 4th attempt! Everything was in accordance, the PEAK of the eggwhite, the mixing, the consistency of the batter, all seems ALRIGHT to me! 

Resting was 40mins and I made sure they were not tacky before I sent them for baking. Temperature adjusted to 120 deg C - 130 Deg C. For the first 5 mins, I was thrilled to witness the rise of the cookies with feet! But then, it collapsed after 5 mins, and remain feetless as the picture shown after baking.

It may seem EASY but it is truly not EASY at all. To master the technique is much harder than I thought and because it has a special distinct identified SHAPE and IMPRESSION to the public, it makes it harder to achieve. But the taste, I guess the cookies taste is acceptable since the texture achieve the crunchiness at the shell and chewiness inside, as described by the experts. 

I have no idea why am I going on with the endless war, first, I don't like them at all. I hardly buy them because the sweetness is not to my liking. I was occasionally attracted by the beautiful colours but never the taste nor the texture. Obviously, I don't encourage my girls to savour on these sweet stuffs, but it's ok to have them once in a blue moon, like I always mentioned. So, the battle persists for the intention of SUCCESS AND GLORY (Glory?! Gila Betul!), which i have yet to conquer! 

*sigh* I have been tasting these cookies a lot in order to get the feel of the texture and taste!!!!!!!! I have gained WEIGHT because of you! By looking at this, I am the bigger loser at the end of the war! Hahahaha....Silly MaMa.

Chocolate VOLCANO Bread

You must be curious why did I had the word "VOLCANO" in capital letters! It was supposed to be a Chocolate Chips Bread but the seam of the loaf burst, and all the chocolate oozed out. I am not going to pose the photo as it doesn't look so appetizing. With a friend's recommendation, I have added the word VOLCANO, to emphasize that IT IS SUPPOSE TO have LAVA-liked impression. 

VOLCANO Bread says : I am Ugly but I am YUMMY! 

Taste can never goes too WRONG with Chocolate! Agree?

Volcano Bread say : I am going to school with the girls!!! 

Mini Fruit Tarts

MaMa loves to bake but lack of inspiration like supporters who are willing to gulp up all my baking-love. NOW, I have supporters and my baking mood has turned on again. Yes, Big C pointed at the Mini Tarts' picture of a food magazine the other day and asked MaMa "MaMa, Can you make this for me please!" Hoho~~ the enthusiasm shoot from none to the max. I always find joyofbaking's recipe works well for me, so I didn't bother to goole and went straight to joyofbaking.com and search for the recipe. True enough, the recipe didn't disappoint me again, Not just Cs love the tarts, many praises received. :P

MaMa prepared the crust on Saturday and then fridge it overnight. After that, MaMa prepared the Pastry cream on Sunday Morning, and have it in the fridge for 1 hour before assembling the tarts.

The girls were exhilarated when I told that THEY are going to make Mini Fruit Tarts for themselves. I must come out with more of this activities for the girls, they love the fun.

All ready for assembly! 

Tart Crust, Pastry Cream, Blueberries, Strawberries, Kiwis, Teaspoons,Tray and  a thorough hand wash! ALL CHECKED!

Big C said "MaMa, look, blueberries flower!" 

Mission Accomplished!

Don't they look PRETTY? In fact, they don't just look PRETTY, they are absolutely YUMMY, mmm~~~ delectable!  

Especially the Pasty Cream, I didn't expect it to be SO GOOD! 

Give the recipe a go, you will love it too. 

Tasting Time - GOOD GOOD GOOD!

Thumbs up!

The website also comes with a detailed step by step Video. Love the website!

Recipe for the Crust 

http://www.joyofbaking.com/FruitTart.html

and 

Recipe for the Pastry Cream

http://www.joyofbaking.com/PastryCream.html

Cranberries Scone

Get the Recipe Here.(http://pastryfriends.com/cranberryscones/)

This is a simple recipe and it tastes really good too.

Mine looks very dark in brown because I brush too much egg wash. They are very very delicious according to my mom she said they are better than Lavender's scones. *SHY*

So, give the recipe a try. It is actually quite nice. They were all gone in a day!

Thanks to Pastry friends for such a good and simple recipe.