咖啡花生布丁 Coffee Peanut Layered Pudding

Pudding, agar agar, jelly or anything close to that form I will wallop everything in mere seconds (provided it is free from animal by product, dairy and eggs).

Despite my crazy love for it, I normally prefer to bake than doing the preparing for pudding like desserts. Yesterday, I came across a packet of leftover fresh grated coconut in the freezer so here I am mooring through my collection of books for something with distinct taste and color as the subject for my next photo shoot.

Recipe derived from Sweet Jelly 菜燕甜品 by Khoo See Yew 丘思耀.  Another neglected pudding jelly recipe book bought 2 years ago but yet to try.  As I have not tested any from this book but from the outcome of my first attempt, I think this recipe passed reasonably.

咖啡花生布丁 
Coffee Peanut Layered Pudding

Ingredients 材料
(A) Sugar Syrup 糖水
180g Golden / Castor Sugar 细糖
300ml Water 水
Few Pandan Leaves 少许香兰叶

(B)
70g Green Bean Starch 绿豆澄粉
250g Water 水
1 Tbsp 即溶咖啡粉

(C)
240ml Water 水
240ml Sugar Syrup 糖水

(D)
100ml Thick Coconut Milk 浓椰汁
30g Green Bean Starch 绿豆澄粉

(E)
300ml Peanut Mixture 花生混糊
(100g Peanut 花生 + 500ml Water 水, cooked till tender and blend 煮软, 用混合器𤧷或磨烂)

120ml Sugar Syrup 糖水

1/4 Tsp Salt 盐

Method 做法

Combine ingredients (A) in a pot and boil until sugar dissolves completely and the aroma of pandan is infused into the syrup.

把材料(A)混合在锅中煮沸，直到糖完全溶解和香兰的香气注入糖浆。

In a separate heat proof pot with medium low heat, warm up ingredients (C). Combine ingredients (B) evenly and transfer the mixture the the pot of (C). Keep mixing / stirring until mixture becomes slightly thick and transparent. Remove from heat and set aside.

把材料(B)混合搅拌成糊. 煮滚材料(C), 把(B)咖啡糊慢慢加入, 继续搅拌成糊状. 离火待用。 

Cook ingredients (E) under medium low heat  until combined. Stir in ingredient (D) and continue mixing until slightly thickens. Remove from heat. 

把材料(D)混合搅拌好, 慢慢加入正煮滚的材料(E),  继续搅拌成糊状. 离火.

Spoon both mixtures alternately into then jelly mould. 

用汤勺将2种面糊分次倒入模型内.

Leave to cool before cutting. Best eaten after refrigerated.

待凉切块, 冷食更佳.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #24hosted by Joyce of Kitchen Flavours

Ogura Red Bean Ice Cream Cupcake

Found this super easy 3 ingredient recipe from  Kirbie Cravings site last week and had it bookmarked in my To-Bake-List'.  Hence, the recipe came into mind when I had limited time to bake when I had to complete several baking recipes within a span of 3+ hours (including preparation and cleaning). This batch of cupcakes is also made for my landlady on the same day when I presented her with the Butterflakes Herb Bread for their buka puasa.

The original recipe called for full fat chocolate ice cream but I opted for something lighter and non chocolatey as during then I also made them moist chocolate cake using rice cooker with satisfactory outcome. Knowing their family is true fan of chocolates and cream cheese products, I shall apply chocolate topping to complement the red bean ice cream.

I have made some adaptations to see if it work and it did.  From this experience, I reckoned this is a very forgiving recipe where you can adapt to your preference and still get a fairly smooth textured cake with tender crumb.

Do try out with other ingredients and share with me the outcome.  In case you need help with the measurement conversion here is the link  or Link 2. Happy baking!



Ogura Red Bean Ice Cream Cupcake
Recipe adapted from Kirbie Cravings


700ml Ogura Red Bean Ice Cream
50g Castor Sugar
120g Self Raising Flour
2 Small Eggs

Chocolate Glaze Topping  (Optional)




DIRECTIONS:

Preheat oven to 170C degrees.  Prepare muffin cups on baking tray.

In a sauce pan, heat up ice cream until melted. Stir in castor sugar and mix until fully combined and melted. Set aside to cool until lukewarm.

Beat in eggs and combine until even.

Whisk in flour and mix with hand whisk or electric mixer until no flour lumps remain.

Pour into individual muffin cups and bake at 170C degrees for 20-22mins or until a toothpick inserted comes out clean.

Glaze with toppings, if desired.

Butterflake Herbs Bread

Received a beautiful custom made chest from my landlord early this week and I have been contemplating on what to give back as a thank you gesture. And since this month is the holy fasting month of Ramadan and I have also missed the landlady's birthday last week, I decided on making her a belated birthday cake and something savory for their buka puasa.

The original recipe only calls for all purpose flour and I have adapted the flour mixture to a combination of bread flour and all purpose flour. Otherwise, the bread will be less springy and compact by using all purpose flour alone.

Being a bread person and after this attempt, I still think I would make it more bread like the next time. This recipe is good for 2 loafs of bread. If you are using smaller bread pan or smaller capacity bread machine, you might want to half the amount.

Enjoy!

Butterflake Herbs Bread
Recipe adapted from King Arthur's Flour

Dough Ingredients (A)
230g UHT Fresh Milk
60g Salted Butter
40g Sugar
2 Grade A Large Eggs
2 Tsp Instant Dry Yeast
260g Bread Flour
260g Plain Flour
21g Potato Flour

Butter Herbs Filling (B)
120g Unsalted Butter, softened
1/2 Tsp Dried Basil
1/2 Tsp Dried Parsley
1/4 Tsp Oregano
1/2 Tsp Garlic Powder

Directions

Heat up milk in a saucepan (until slightly simmer) or using microwave (for 1 minute). 

Pour heated milk over the butter. Add sugar and stir until sugar and butter thoroughly dissolved. Allow the mixture to cool to lukewarm around 39-40C degrees. 

Transfer the mixture to the mixing bowl of your stand mixer or bread machine. Add in eggs, instant yeast and flour. Mix the mixture until a dough is formed. At this point, add more milk if the mixture is too dry and crumbly. 

If you are using stand mixer, continue kneading the dough on medium speed for another 20-25 mins until it is soft,  smooth and pliable. Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the covered dough to proof for 1-2 hours or until doubled in size. 

For bread machine users, allow the machine to finish its cycle and proof accordingly.

Combine all ingredients (B) into a smooth paste. Set aside for later use.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.

Punch down the dough. Mould it round again and allow to rest (covered with cling wrap or wet cloth) for another 15 mins.

Roll out the dough on a slightly floured work top about 1/2" thick. Cut in 4" to 4-1/2" circles with a cutter or muffin rings.

Lightly grease or flour 2 pcs of bread pans 9.5" x 5" x 4.5".

Apply butter toppings on the surface of each circle, fold into half and place with the flat side facing down. Repeat the process until all the dough have been used up.

Lightly sprinkle water mist over the bread and leave to proof into an unheated oven for 50-60 mins.

Egg Wash the surface and bake the loaf at the lower rack of a preheated oven at 175C degrees for 25-30mins.

Vanilla Swiss Roll 瑞士蛋糕卷

Swiss roll, also name as jelly roll or cream roll, is actually rolled up sponge cake filled with cream or filling. Like chiffon and the traditional buttercream birthday cakes I grew up with, it is a dessert I never got tired of eating. And now being a vegetarian, I still develop cravings for it every now and then. My way of suppressing these cravings are by directly confronting these cravings by baking and feasting the output by sight through spending time on the photographing part. By the time I am done with the photo selection, editing and blogging, any desire or cravings for the said food would have been reduced to a distant memory until the next surface.

Whenever my husband mentioned his cravings for swiss roll, I would shrink back away and pretend unaware of his request. That I believe many of you out there who started baking might have the same phobia like me.... the fear of cracking the layer while rolling the cake, right?

This is my fourth attempt on making rolled cakes and this recipe from kitchen tigress produces the easiest cake layer for rolling, without having to risk scalded hands by rolling the cake immediately when its out of the oven.  Her recipes are all so easy and hands on with minimum usage of tools, lesser stuff to wash up which pleases me immensely. The cake turned out soft but manageable enough for rolling even after the cake has cooled.  

I am using the cream cheese fillings leftover from the making of Snow Cheesecake for this layer cake. Feel free to apply any fillings of your choice of flavors. Happy baking!

VANILLA SWISS ROLL (瑞士蛋糕卷) 

(Recipe Adapted from Kitchen Tigress and Bernice Kitchen for one 11" roll)

Ingredients

4 Egg Whites  (Grade A Eggs with min 60g nett weight)

55g Castor Sugar

4 Egg Yolks (Grade A Eggs with min 60g nett weight)

55 g cake flour
1 tsp vanilla extract
60g Salted Butter (melted and cooled)

Filling 

50g Cream Cheese (softened to room temp)

10g Sweetened Condensed Milk

20g Whipping Cream 

Some Strawberries

• Cream the cream cheese with condensed milk until light and fluffy. Add in whipping cream and continue beating till well combined.  

Decoration

Icing Sugar (Optional)

Method

Grease and line a 11"x11"x2" pan with parchment paper and butter. Set aside.

Preheat the oven to 200C degrees.

In a clean, dry and spotless mixing bowl, whisk the egg whites with an electrical mixer at medium low speed for 1 minute, or until frothy. Gradually add in sugar and continue whisking at medium high speed until the egg whites reaches soft peak stage. Continue whisking the mixture until firm peak stage (the stage where egg whites are white, fluffy, firm and still glossy with a hooked peak). 

Add egg yolks to the egg whites mixture in 4 separate batches. Using a hand whisk, gently whisk in the egg yolks in 4 batches until evenly mixed. 

Sift in cake flour into the above batter. Mixing in the flour with a hand whisk till just even. Add vanilla extract and melted butter. Gently and swiftly fold the batter with spatula till just evenly mixed, knocking the mixing bowl against worktop 2-3 times to release bigger air bubbles.

Transfer batter into prepared cake pan and spread the batter as evenly as possible. Jiggle the pan to level the batter. Knock the baking pan against the kitchen top twice. 

Bake at middle shelf of the oven at 200C degrees for 10-11 minutes. Remove from oven and drop the  pan from a height of 1 feet from the kitchen counter top several times. Unmould the cake onto the wire rack. Peel parchment paper from sides of the cake. Leave to cool. 

Place cake on new sheet of parchment paper, face down. Remove parchment paper from bottom cake. Spread evenly with the suggested cream cheese filling and arrange some cut strawberries on top. 

Using the parchment paper as a guide, gently and firmly roll up the layer to form a rolled cake. Wrap the rolled cake in parchment paper with seams side down. Store in fridge for 2-3 hours before serving.

Dust with icing sugar (optional) and cut into slices to serve. 

Tabby Tuna Bread 鲔鱼喵喵面包

Attempted this recipe once when I first started bread baking in 2013 from the book 烘焙新手必备的第二本书 The Second Book of Baking for Beginners by Carol Hu 胡涓涓. This 392 pages baking book is one of the best value for money book for beginners as the book comes with pictorial illustration on every step by step preparation until the completion for all the breads featured. Even being self taught and baked vigorously for 2 years+, I still find the recipes challenging. A ever green 'hands on' bread baking bible that will never go out of date.

Unfortunately, her books is only published in Chinese language until now.  I hope her books would be printed in English language to benefit more people one day. If you do not have her book, you may also get check for this recipe from her site.

鲔鱼喵喵面包 
Tabby Tuna Bread 
Recipe adapted from Carl Hu's

Ingredients 
(A) Fillings
1/2 Onion, diced
1 Canned Tuna in Oil (drained)
2 Potatoes (cooked and mashed)
6 Tbsp Sweet Corn Kernel
1/4 Tsp Salt
Pepper
2 Tbsp Cheddar Cheese (finely grated)

(B) Plain Bread Dough
300g UHT Fresh Milk
1 Tsp Instant Yeast
40g Castor Sugar
540g Bread Flour
60g Cake Flour
2 Grade A Eggs
50g Corn Oil
1/2 Tsp Salt

(C) Chocolate Bread Dough
90g UHT Fresh Milk
1/2 Tsp Instant Yeast
1 Tsp Castor Sugar
150g Bread Flour
1.5 Tbsp Unsweetened Cocoa Powder

Egg Wash (Optional)

Directions

Combine all the ingredients (A) into a mixing bowl until evenly combined. Store in the fridge until ready to use.

In the bowl of a stand mixer with dough hook attachment, combine all ingredients from (B) and mix with lower speed until combined. Add more milk (when necessary) if the mixture is to dry and crumbly to form a smooth dough. 

Continue using the mixer to knead with medium speed for another 15-20 mins. Once you are able to stretch the dough to a thin membrane before breaking, it is ready for proofing. Otherwise, continue kneading for another 5 mins. 

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the covered dough to proof in a warm place (under 28 celsius degrees)  for 1-2 hours or until doubled in size. 

Repeat the same process for making of the chocolate dough. In a separate mixing bowl, combine all ingredients (C) and knead for 8-10 mins until the dough is smooth and non sticky.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the covered dough to proof for 1-2 hours or until doubled in size. 

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.

Punch down the dough. Divide dough into 12 ps of 60g equal portions and another of 24pcs of 15g equal portions. Mould it round. Let it rest for another 15 mins.

Lightly dust the work top with bread flour, using a rolling pin, roll out the 60g dough into round disc while using palm to shape the 15g balls into teardrop shape. 

Fill the center of the round disc with 2 Tbsp of tuna filling. Round and seal the seams tightly. Place the bread onto baking tray. Take 2 pcs of the 15g tear shape dough and tuck 1/2 of the dough underneath  the top part of the tuna bread to create the ears. Brush a light coat of water over the adjoining part where the lines and attachment part connects.

Roll the chocolate dough into long thin strips. Adjust and trim the length to create whiskers and facial lines on the bread.  Repeat the process for the remaining dough until completed. 

Lightly sprinkle water over the bread and leave to proof into an unheated oven for 50-60 mins.

Apply egg wash and bake in a preheated oven on the middle lower rack at 170C degrees for 18-20 mins, or until the bread surface turns golden brown.

Remove from oven. Leave to cool completely on cooling rack before storing / consuming.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #24hosted by Joyce of Kitchen Flavours