Brown Sugar Cinnamon Rolls

Brown Sugar Cinnamon Rolls

Carol Hu's "The Second Book of Baking for Beginners" was my first bread making and guide book when I first started exploring baking. The book had served me well as a self learner, providing me with a wealth of information with detailed written and pictorial instructions. Until today, I would still recommend this book to anyone who wish to pick up baking skills on their own. It is a must have starter book for beginners as the methods are very straight forward and recipes proven to yield good results.

Lately, I have been alternating between 周老师的美食教室 "天然手作麵包101道" by 周淑玲 and another book as reference for bread making. This book was given by an old old buddy of more than 20 years who took the trouble to go around books store to get me lots of good baking books. Unlike Carol's book which is packed with pictorial illustrations, this 周老师's book is less comprehensive but it compensates by bundling with one free DVD tutorials covering the necessary aspects of bread making.

For this bread, I opted for a No Knead Soft Bread Dough recipe as the base bread to compare it against other bread dough recipes which calls for considerable kneading works. This recipe derives its softness through its high content of oil and sugar, which are also essential factors in producing soft breads.

No Knead Soft Bread Dough 基本面围
免揉超软面包

270g Milk
4.5g Instant Yeast
450g High Protein Flour
90g Low Protein Flour
4.5g Salt
1 Large Egg
90g Unsalted Butter (melted)

Cinnamon Roll Filling 
80g Dark Brown Sugar
Cinnamon Powder


Directions 

• Combine all ingredients into a mixing bowl. Use the end of a flat rolling pin to stir the contents with each addition until incorporated.

• Add in melted butter and continue using the tip end of the flat rolling pin to stir the dough for 5-6 mins until combine and the dough becomes soft and elastic. (I did not complete the entire process but rather dump the dough into the stand mixer and allow the mixer to do the kneading. According to the recipe, if one prefers to knead using this 'no knead' formula, the outcome of the bread would be even better and chewy). 

• Place dough into a slightly grease bowl. Sprinkle water on the dough and cover the bowl with cling wrap. Place the bowl in a warm area and allow it to proof for 60 mins for until double in size.

• Punch down the dough. Divide and roll the dough into 2 equal parts. Cover and allow to rest for 10 mins.

• Lightly dust the work top with bread flour.

• Flatten dough and roll into rectangle shape of 16x12cm of 5-6mm thickness. 

• Evenly spread sugar over the rectangle dough and follow by cinnamon powder (adjust dosage based on preference).

• Lightly spray a thin coat of water over the dough to allow the sugar to stick onto the dough. Roll up the dough (beginning from the long side) into a long roulade and pinch to seal the seams securely.

• Cut 8 equal size rolls and arrange side up on a greased baking pan. 

• Repeat the same for the other half dough to create another 8 equal size rolls to be arranged onto the same baking pan.

• Cover and allow the dough to proof for another 50 mins.

• Apply egg wash over the cinnamon doughs. Sprinkle another thin layer of brown sugar over the doughs.

• Bake the rolls on the 2nd lowest level of a preheated oven at 180C degrees for 20-22 mins. 

Light Strawberry Cheddar Cheesecake

Baked this batch of cheese cake for my buddy as my hubby went there for business trip two weeks ago. Unlike the normal cheesecake which is dense and creamy rich, this recipe only use small dosage of cream cheese. I have adapted this recipe from the original as I was trying to use up the leftover cream cheese in the fridge. 

I was hoping for the cake  to turn out like the souffle cheesecake, however, after baking the cake ended up like a hybrid between the chiffon and sponge. In my opinion, this cake will serve well for those who are less keen on cheese as there is only a mild tinge of cheesy flavor to it.  

Light Strawberry Cheddar Cheesecake

Ingredients (A)

140g Evaporated Milk

30g Cheddar Cheese

30g Cream Cheese

50g Butter

(B)

110g Superfine Flour

(C)

5 Egg Yolks, 

1 Whole Egg

1 Tbsp Strawberry Extract (I use blended fresh strawberries)

(D)

5 Egg Whites

110g Castor Sugar

1/2 tsp Cream of Tartar

(E) 

Fresh Strawberries for Decoration (optional)

Method

• Preheat oven at 150C degrees (Upper and Lower Rack).

• Line and grease bottom and sides of an 9" x 9" square cake mould with parchment paper. 

• Using a hand whisk, combine and boil (A) in a heat proof saucepan / mixing bowl over low heat. Keep stirring until butter and cheese is fully melted. Remove from heat.

• Sift in (B) to (A) mixture while it is still warm. Mix well. 

• Set the above mixture over hot water to keep warm. Add (C) and combine well.

• In another clean and oil free mixing bowl, whisk egg whites and cream of tartar in (D) until frothy. Add sugar in 2 batches and continue beating until soft peak is formed.

• Fold 1/3 of the egg whites mixture to egg yolk batter. Mix until just incorporated. 

• Pour the batter to the remaining egg white mixture. Mix well.

• Transfer the batter into the prepared pan and bake at under the lower rack 150C degrees for 20 minutes. Reduce heat to 130C degrees and continue to bake for another 35-40 minutes till skewer inserted comes out clean. 

• Remove cake from oven and immediately drop the cake pan at a height of 30cm onto the kitchen counter top to release the hot air inside the cake.  This process helps to reduce sinkage / shrinkage of the cake upon cooling. Unmould the cake immediately. 

• To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate / baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake. Place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool immediately. 

• Chill the cake in the fridge for 2-3 hours or overnight before serving.

Chicken Pie 鸡肉派

Being raised from a traditional Chinese home,  my exposure to savory desserts were mainly steam buns, hand made kuihs, dumplings, fried carrot cakes etc. Pies and tarts only came into the picture after I started working in Singapore in the early 90s.  During then, I only buy egg tarts and would choose egg tart over chicken pie. I guess I was probably more inclined towards eggs than meat in general. So when I turned full vegan 2 years ago,  it took me a while to disengage myself from my eggs attachment. 

I remembered how I loved munching on the crust of egg tarts,  the buttery cum firm bite of the fruit tarts from delifrance. Being new to vegan baking and the difficulty of getting vegan ingredients from Indonesia, I have no choice but to bake non vegan versions for my household members, who has been my supporter and many thanks to them I get to continue my baking and cooking quest without having to worry about wastage or leftovers.

Chicken Pie 鸡肉派

Ingredients A (Filling - 馅料)

300g Chicken Breast Meat  鸡胸肉
2 Cooked Eggs 煮熟鸡蛋
3 Slices Ham 火腿 (Optional)
1/4 Onion 洋葱
150g Cooked Potatoes 煮熟马铃薯
1/2 Capsicum 甜椒
2/3 Cup Evaporated Milk 奶水
20g Corn Flour 玉米粉
1/2 Tsp Salt 盐
1/4 Tsp Pepper 胡椒粉

Dice All Ingredients. 

Heat up 2 - 3 Tbsp cooking oil and fry onions till softened. 

Add in chicken meat and stir fry till 80% cooked. 

Stir in eggs, ham, potatoes and capsicum. Season with salt and pepper.

Add in corn flour and evaporated milk to thicken the mixture. 

Remove and set aside to cool for later use.

将所有配料切丁. 在锅里烧热 2-3 汤匙油, 加入洋葱炒香至软, 加入鸡肉炒至8分熟, 加入蛋, 火腿, 马铃薯和甜椒, 拌炒均匀后加入盐和胡椒粉调味. 最后加入拌匀的玊米粉奶水一勾芡至浓稠状.

Ingredients B (Crust 派皮)

150g Cake Flour  低筋面粉

100g Frozen Butter 冰硬牛油(diced)

1 Egg Yolk 蛋黄

1/4 Tsp Salt 盐

1/4 Cup Ice Water 冰水

Sift Cake flour onto table top. Add frozen butter to the flour. Using a dough cutter. cut the butter into coarse bits. Using chopsticks, mix well flour and butter mixture, egg yolk, ice water and salt to form a dough. 

Place the dough in a plastic bag and press with palms to even out the dough. Refrigerate the dough for 1 hour.

将面粉过筛在面板上, 放在上冰硬牛油, 以切面刀切碎, 加入蛋黄, 冰水和噔盐, 以筷子搅拌成团. 装入塑胶袋. 再以手轻轻压成厚度均匀的面团, 放入冰箱冷藏1 小时.

Method

• Remove dough from fridge. Take 2/3 of the dough and divide into smaller portions. Roll / Flatten out each portion and cut into round disc with cookie / pie cutter. Place the dough into pie mould, add filling. Repeat until all the portions are used up. 

• Roll the balance 1/3 of the dough (crust) and cut into round disc, use it to cover the pies.

• Remove excess crust. Use fork to press the edges of the pie to form patterns. Use tooth picks to punch a few holes onto the upper crust.

• Brush with beaten egg yolk.

• Bake in preheated oven at 170C degrees for 40 minutes. 

• 取出面团, 将 2/3 的面团分成小份, 擀成圆形薄片, 放入塔模中整形, 填入适量馅料, 将剩余的派皮擀薄, 刷上蛋黄.

• 将派放入预热至170C 的烤箱, 烤约40 分钟即可.

Coffee Yoghurt Nutty Cake

Here is another " easy to make" cupcake recipe. Most people who ate this cupcake mistakenly thought it was cheesecake due to the creamy texture of the cake.

Coffee Yoghurt Nutty Cake

Ingredients :

(For the base and the crumbs)

120g digestive biscuits (crushed)

40g Walnuts (lightly roasted and chopped coarsely)

40g Hazel nuts (lightly roasted and chopped coarsely)

80g Light brown sugar

8g Instant Coffee powder

80g butter (cold, cubed)

Ingredients :
(For the cake layer)
 
225g Butter (softened at room temperature)
130g Castor sugar
3 Eggs (lightly beaten , Grade A)
1 tsp Vanilla extract
A pinch of salt
300g Cake Flour
1-1/2 tsp Baking powder
225g Plain Yoghurt

Method

• Preheat oven to  170C degrees.  

• Mix crushed digestive biscuits, light brown sugar, chopped walnuts, hazelnuts, instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until mixture becomes crumbly. Set aside.

• Sift cake flour and baking powder, set side.

• Prepare and line the bottom of the cupcakes mould, baking cups with 1/2 of the crumbles.  Spread evenly and press firmly with the back of a spoon. Set aside.

• Using a stand mixer with paddle attachment, beat butter with sugar until batter turns pale, creamy and fluffy.

• Mix in vanilla extract, salt and mix well.

• Add in eggs, one at a time while continue mixing until fully incorporated.

• Fold in the cake flour and baking powder with swift and light folding strokes until flour mixture is evenly combined. The batter at this stage will be thick and firm.

• Stir in the yoghurt until the batter is of 'spreadable' consistency.

• Transfer the batter into prepared baking cups. Sprinkle the balance of the crumbles on top of the cupcake batter.

• Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

• Remove cupcakes from oven, let cool slightly before serving.

• The cupcakes can be left at room temperature or left to chill in the fridge. 

• When chilled, allow the cupcakes to return to room temperature before serving.