Thursday, July 28, 2016

Eclairs - Fool Proof Recipe

Ian is basically not a cake person, he doesn't really have sweet tooth - unlike his sis. Having said that, there are some sweet treats which he consistently enjoys having. One of them is éclairs
So, for his 9th birthday last week, when I asked him what he wanted me to bake for him, he said no cake. I asked, éclairs? He nodded in full excitement LOL

My family and I love it too, actually, but I do not really bake it often. As far as I remember, this was only my third time and in fact my first time using different recipe. Previously I always used this recipe




This time I attempted another recipe, from Kenneth of Guai Shu Shu
Ingredients are more or less the same, the only difference is his method is using electric mixer while my usual recipe is not. Result is very similar taste and texture. Love it :)

This recipe is more fool proof as the mixing is done by the machine, which I like
I was forgotten to take pics of the pretty hollow inside of the puff as well as how it looked inside with the filling, hope I remember the next time I bake this again :P

What you need:

For the choux pastry:
4 eggs
125g butter
125g plain flour
250g water

For the filling:
I used the same recipe as I did previously. Click the link I wrote above

For the chocolate coating;
I used the easy way, I melted 200g dark chocolate over double boiler. After melting while it's still hot, add in about 1 heaped tbsp of butter. Stir well

Method:
  1. Preheat oven to 200degC. Grease and line 2 cookie sheets
  2. In a sauce pan over medium low heat, bring to boil water and butter. Add in flour while stirring vigorously until well mixed. Keep stirring til the dough doesn't stick to the pan and start to form a ball like shape. Let cool briefly about 5mins or so
  3. Transfer the dough into a mixing bowl. Beat for 30 seconds. Add in eggs, one at a time and make sure to add the next one after it's really well mixed (to be safe, add the next egg after at least 30 seconds of beating) Dough will be smooth and glossy but not runny
  4. Transfer dough into a large piping bag. Snip the tip to make about 1.5cm hole (or you can use piping nozzle with round tip) Pipe dough to your preferred length, about 10cm, onto lined cookie sheet
  5. Bake for 15mins and then reduce the temperature to 180degC and bake for another 20mins or so til it's golden and firm to the touch (Do not open oven door during baking especially the first 20mins to avoid puffs to deflate)
  6. When it's done, remove from oven and transfer to a cooling rack. Poke each puff at both ends with a toothpick to release trapped moisture inside
  7. When the puffs are completely cooled, you can either slit lengthwise at one side to slather the filling in it, or you also may use piping bag with small tip to poke into one end of the puff and pipe the filling
  8. Last step is to dip the top of each puff with melted chocolate topping. Store in an airtight container. If need to stack, layer with plastic or parchment paper in between. Keep refrigerated

For the special birthday boy, I presented the éclairs a little differently. I stacked them to make it like a pyramid and drizzled with homemade easy chocolate sauce




The birthday boy was delighted to see the éclairs pyramid! :)
 
 
 
 

Easy Peasy Homemade Chocolate Sauce

My kids love to eat desserts with chocolate sauce. Ice cream, waffles, pancakes.. they love it with chocolate sauce. I normally buy bottled one from supermarket. With many added unnecessary ingredients in it, I am contemplating to make homemade kind. And when I found this easy peasy recipe, I did make a batch and it's as good, if not better, and so well received by the kids they didn't know that it's not what they used to have haha.. From here I know I will not buy the commercial bottled chocolate sauce anymore in the future :)




Here is  the recipe (from Foodie Baker)

What you need:

1/4 cup cocoa powder (I used Varlhona)
1/4 cup + 2tbsp caster sugar (original recipe only used 1/4 cup)
50ml water
50ml fresh milk (original recipe doesn't use milk, only 100ml water. You may use 100% milk for creamier texture)
10g unsalted butter, diced

Method:
  1. Combine cocoa powder, sugar, water and milk in a small sauce pan. Bring to boil over medium high heat and whisk constantly til sugar and cocoa powder dissolved
  2. Remove from heat and stir in butter. Stir well and let cool. The sauce will thicken slightly when cooled
  3. Store in a glass jar and keep refrigerated

My personal opinion, it tastes even better than store bought ones :)
 
 
 
Love the texture too, smooth creamy and glossy :)
 

Saturday, July 16, 2016

40 Minutes Buns

This is my second time baking it and well, for my case, it takes longer than 40mins as I used my bread maker to do the kneading, but still this is a genius way to cut short bread baking process. Love it :)
First time, I just baked normal plain dinner rolls. This time, I added Nutella and cheese filling. As predicted, the Nutella filling were a hit with the kids, while I and DH enjoyed the cheese filling





Recipe is from Diana from The Domestic Goddess Wannabe

What you need:

280ml warm water (or milk)
1/3 cup or 83ml oil
2 tbsp instant yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
476g bread flour

Method:
  1. Heat oven to 220degC
  2. In a bowl, combine water, oil, yeast and sugar and leave it for 15mins. Using dough hook, mix in salt, egg and flour. Knead for a few mins til dough is soft and smooth and continue with hand kneading for awhile. Hand knead is possible too for about 5mins (I used bread maker and let it do the kneading job for 30mins)
  3. If the dough is still too sticky add in a little more flour (not too much), knead a few times and oil your hands too while kneading (After kneading in bread maker I still got sticky dough so I kneaded a while more with oiled hands and a bit more additional bread flour)
  4. Form dough into 12 balls and place in greased pan, rest for 10mins (For my buns with filling, I flattened the ball, spoon a heaped tsp of filling of choice - mine were Nutella and grated cheddar cheese)
  5. Glaze with egg wash, add the top of each bun with sprinkle of your choice, and bake for 10-12mins til golden brown

Note:
Wrap each cooled bun in cling wrap and store in airtight container. If keeping them in the fridge, warm it up in microwave for about 15secs


Cheese filling
 


Nutella filling
 


Something that I definitely will bake again and again :)
 


Sunday, July 10, 2016

Milo Muffins

Very easy to make. Very delicious yummy mushroom looking muffins. I love it. My whole family too :)




Thanks to Victoria for the great recipe. It's indeed irresistible :)

What you need:

120g fresh milk
80g Milo powder
75g butter, melted and cooled
1 large egg
10g cocoa powder
180g cake flour
2 tsp baking powder
60g sugar
some mini marshmallows

Method:
  1. Preheat oven to 200degC. Prepare 6 cupcake liner in a muffin pan
  2. Warm milk just til lukewarm, add in Milo powder and stir til dissolved
  3. Sift cocoa powder, cake flour and baking powder into a bowl and add in sugar. Mix well
  4. Make a hole at the centre and add in egg and milk mixture, mix well but do not overmix. Batter should be sticky
  5. Scoop 1 heaped tbsp of batter , add in a few mini marshmallows and top it up with more batter
  6. Sprinkle more mini marshmallow on top
  7. Bake for 20mins til skewer comes out clean
  8. Remove from muffin pan and let cool in cooling rack

Looks like a bunch of mushroom with surface looking like planet Mars LOL



Yummy yummy :)
 


DH, who dislikes overly sweet cakes, was full of praise after finishing one of these big muffins within seconds haha..
 

Tuesday, June 7, 2016

Braised Chicken In Soy Sauce (Ayam Masak Kecap)

Easy dish cooked in pressure cooker, resulting in a soft and flavourful meat. Nice to eat with a bowl (or two) of fluffy hot rice :)



 
 
Recipe is modified from Signora pressure cooker recipe book
 
What you need:
 
1 free range chicken, cut into parts
1/2 yellow onion, sliced
5 cloves of garlic, minced
about 6 tbsp dark sweet soya sauce (kecap manis)
1 tbsp sesame oil
1/2 tsp chicken stock powder
salt, pepper, sugar to taste
2 tbsp butter
about 1-2 tbsp water
 
Method:
  1. Melt butter and sesame oil in a pan of preheated pressure cooker for sauteeing (mine is "meat/bean")
  2. Sautee onion and garlic til fragrant, add in chicken, kecap manis, water and other seasonings. Mix well
  3. Cover the pressure cooker, press "cancel" then press "chicken" button and let it does its work
Note:
  • Each pressure cooker has its own unique function, please study yours first before using
  • This recipe can be cooked using normal wok over stove
 


I served this chicken dish with a simple stir fry carrot and cabbage. Simply sautee minced garlic in a wok with a little oil, add in cabbage, carrot and tomato, also a little water, let boil and simmer for a few mins til vegetables are soft (not too soft though) and season with salt and pepper



Friday, June 3, 2016

Milo Chiffon Cake

This is the most moist chiffon cake I ever made and eaten. I failed twice before finally made it on the third try. So happy!
It's so delicious, chocolaty with a hint of malt flavour from the Milo used. Texture is so soft and fluffy, the kind a chiffon cake should have :)


 
 
Recipe is from Peng's Kitchen
 
What you need:
 
80g egg yolks
40g sugar
100ml oil (I used rice bran)
2 tsp vanilla extract
160g cake flour
1/4 tsp salt
150ml warm milk
150g Milo powder
250g cold egg whites
60g sugar
 
Method:
  1. Mix in Milo powder into warm water, stir well til powder is dissolved. Set aside
  2. Beat yolks and sugar til pale and fluffy. Add in oil, vanilla and milk mixture, stir well to combine
  3. Sift in flour and salt, mix well
  4. In another clean bowl, beat egg whites til frothy. Add in sugar gradually til reaches stiff peak
  5. Mix in 1/3 of the egg white batter into Milo batter
  6. Pour the mixture into the remaining egg whites, fold in gently til well combined
  7. Pour the batter into ungreased 21cm chiffon pan and bake in preheated oven of 180degC for 45mins
  8. Remove pan from oven and invert on a wire rack, let cool completely and unmould

Abby really loves it she could eat 3 big slices at one go! :)



Yummy yummy!
 
 
 
So pillowy soft! This gonna be one cake I will bake again and again in the future :)

Monday, May 23, 2016

The Killer Toast (1 Proofing)

Finally I am blogging about this bread. This recipe has been so so popular especially in Instagram
I have been baking this bread many times,  most of the time in loaf and pull apart buns shapes, but every time I had no chance to take pictures as it always finished out in an instant LOL

Yes, it's that good. This bread is really soft and fluffy with a milky taste, we love it a lot!
Besides the taste and texture, the winning point about this recipe is it only needs one time of proofing, which cut the preparation timing as compared to the traditional way of preparing bread by about an hour




Recipe is from Victoria Bakes

What you need:
(for 450g loaf)

260g bread flour
3g instant yeast
1 large egg + full cream milk = 180g
30g sugar
2g salt
30g butter

Method:
  1. Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
  2. Make an indentation in the centre and pour in instant yeast
  3. Set the machine to Dough and press start
  4. After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
  5. Take out the dough from the pan and place it on the lightly floured surface
  6. Knead slightly for a few mins til dough is smooth and window pane is achieved
  7. Divide the dough into three, flatten each using rolling pin to oblong shape and roll the dough away from you like when you're making swiss roll
  8. Place the three shaped dough into a greased and line loaf pan, cover with damp kitchen towel and let it proof til it almost reaches the rim of the pan (mine was taller than that!)
  9. Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
  10. Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
  11. Cool completely before slicing it

Fresh from the oven (yes, it's a night baking LOL)
 




 And the next morning after breakfast, I took more pictures with the remaining 1/3 of the loaf haha...

 

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