Recipe: Bread making using Cornell bread machine (8 tries)

Posted by vivien | Recipe | Thursday 9 October 2014 8:59 pm
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6,280 Total Views

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Here are 8 tries (in June and July this year) of bread making using Cornell bread machine bought on promotion for only RM299. Above is first try, i think it is some flour mixed with water and left it to autolyse for few hours before adding in flour.

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mix in flour

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then put on ‘dough’ function of the bread machine

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Roll out dough individually and put on slices of cheese

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done, looks ok but taste so dry and not nice at all

2nd try:

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Above is quite good recipe of using a “roux” mixture. The roux mixture being 100g of bread flour mixed with 70g of boiling water, add more boiling water if the roux mixture is dry.

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made into roll with sweet potato filling

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looks nice

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very good texture

3rd try:

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making 2 potato bread using 2 recipes

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forgot what is the difference between 2 recipes…

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This is the more “liquid” recipe whereby the dough is very soft and more moisture

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the left side is the one with less moisture and the individual rolls are less glued to each other

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done

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both bread are very soft, too soft for my liking though, one of it is very much “kuih” texture

4th try

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making sausage roll using recipe using “roux” again

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nice and soft

5th try:

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filled with yam

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6th try:

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2nd time making bun filled with yam, and also filled with steamed mini ayamas sausages. Using a different recipe, remembered it to be just ok

400g flour

260 milk

70g sugar (2.5 Tbsp)

6g yeast (1.5 tsp)

1/4 tsp salt

50g oil (2.5 Tbsp)

7th try:

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filled with cheese (Plain White Load recipe using Wu Chun Pao Recipe) *highly recommended

375g bread flour

30g sugar (1-1.5 Tbsp)

3/4 tsp salt

20g butter (add last)

1 tsp yeast

240g milk

Bake at 190 Celcius for 30 minutes

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rising

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fully risen and ready to be baked

8th try:

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should be using the same plain white recipe from Wu Pao-Chun Champion Toast (吴宝春金牌土司)

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filled with cheese slices inside

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top with more mix cheddar cheese and baked in a pullman loaf tin

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done, yummy, will want to make this cheesy loaf again, just like those bought from store

Below the complete bread recipe (roux technique) which i used
Basic Sweet Bread dough from Alex Goh “Magic Bread”

A
100g bread flour
70g boiling water

B
300g bread flour
100 plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast Put on TOP

C
175g cold water
60g cold egg (I replaced with cold water)

D
60g butter (When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic)

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs. (I only left it in fridge for 1 hour)

2) Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended.

3) Add in D and knead to form elastic dough

4) Let it proof for 40mins or longer till it double in size, roll into loaf, Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

5) Else divide the dough, mould it round. Rest for 10mins, then shape into buns/loaves, let rise until doubled and then bake at 350F.


 

Recipe: Flourless Orange Cake

Posted by vivien | Recipe | Thursday 14 August 2014 8:00 pm
15,269 Total Views

Recipe: (adapted from Annabelle White)

2 oranges (boiled for 90 minutes, cooled, deseeded and blended) original recipe is 1.5 oranges

5 eggs

150 sugar (reduced, normally flourless orange cake use 1 cup of sugar which is about 220g sugar)

300g ground almond (originally recipe is 250g, due to my almond meal is coarser, i increased it to 300g)

1 teaspoon baking powder

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Boiled the orange for 90 minutes changing the water 2 times, to remove the bitterness of orange

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blend the boiled oranges

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blended

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Beat the egg for 1 of 2 minutes, add in orange puree and blend it again

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Mix almond meal with baking powder together

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egg mixed with blended orange

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mix in all the ground almond

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Pour into a greased and baking paper lined bottom springform pan

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level it slightly

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done

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Overall, the taste and aroma is good with strong citrusy smell and almond aroma, but it is slightly too wet, perhaps due to me using “leftover” ground almond which are of coarser texture (finer texture was used to make macaron). Next time will use finer almond.

I did make this cake the 2nd time using fine ground almond, and up it to 320g as well (since original recipe state to use 1.5 orange, and i am now using 2 oranges, so it will probably be alright to up the ground almond A BIT ;) hoping to have a less wet cake. And the 2nd time turn out ok, without the slight wetness.


 

Recipe: Soda Bread

Posted by vivien | Recipe | Saturday 19 July 2014 11:55 am
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15,909 Total Views

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Recipe taken from Sweet Amandine, soda bread which uses baking soda as leavening instead of yeast, and no fermentation waiting period needed, surprisingly nice aroma, should be from the yogurt, for a dense bread, this is quite ok, worth a try. Mix everything just till incorporated and bake till done.

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whole tub of yogurt is used!

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yoghurt

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looks quite dry here, best rest assured it turned out ok

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flatten it

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done

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not bad actually, not rock hard as i imagined


 

Recipe: 4 Banana Cake

Posted by vivien | Recipe | Monday 12 May 2014 11:58 pm
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23,271 Total Views

1st try: (adapted from masak-masak) made once before, refer to previous 2012 post

165g banana (defrosted from frozen and pooling water removed)
130g egg
110g sugar
110 oil
1 teaspoon vanilla essence
227g flour (replace 25g with cornflour)
1 teaspoon soda bicarbonate
1/2 teaspoon salt
around 165Celcius

2nd try: (adapted from masak-masak)

My YouTube showing me making it :)

210g bananas – (original recipe 225g)
3 beaten eggs
100g sugar(reduced from original recipe 170g)
225g plain flour
1 teaspoon soda bicarbonate
1/4 teaspoon salt
113g oil
1 teaspoon vanilla essence

3rd try: modified from Yogurt cake, substituting some of the yogurt with banana:

120g sugar
130g yogurt
240g banana
100 oil
3 eggs
300g flour
2.5 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
nutmeg

Verdict: It felt slightly too wet, perhaps having too much liquid from the yogurt and banana?! Not memorable.

4th try:  (adapted from masak-masak)

Below are photos of all 4 tries of making banana cake, 3 of which using masak-masak’s recipe, and one using yogurt cake recipe

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First try: using a blender

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baking in a loaf pan

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done

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no visible banana “strand” :( as i used a blender

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recipe for 2nd try

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using a fork to mash the banana with sugar

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lovely banana strand

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3rd try, adapted from a yogurt cake base recipe

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yogurt + egg + vanilla, banana etc

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4th try, using a blender as well, as the banana is not ripe enough and would be difficult to fully mash them

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no visible strand, not memorable at all

Overall,  the 2nd try yield the best looking result, with beautiful banana black strand. Never use blender to make banana cake!


 

Recipe: Whole Wheat Muffin

Posted by vivien | Recipe | Sunday 4 May 2014 8:14 pm
22,519 Total Views

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Recipe taken from The Kitchn

Dry mixture:
113g whole wheat flour (I used Atta flour available widely for making Indian chapatti as it is actually much cheaper than american whole wheat flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger powder

Wet mixture (to be poured into dry mixture making a well in the middle)
140g yogurt
50g brown sugar (original recipe is 60g honey)
1/2 egg
25 oil
1/4 tsp vanilla

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Dry and wet mixture

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individual muffins

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Bake in 190 Celcius for 15-18 minutes

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Very moist and tender interior! Yum


 

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