Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Wednesday, May 21, 2014

Coffee Peanut Butter Bread


Coffee Peanut Butter Bread

Guess everyone same like me a coffee addicter, need coffee to start a day, otherwise will feel sleepy and moody all day long...
I, once stop drinking coffee a couple of week, ya...a couple of week only.
For the first couples of day,it is okay with me, but on the 3rd day , I slowly feels my head so heavy, then slowly comes the pain, I couldn't do anything, have to lie down... and it continues for few days.
After that I felt sooooo sleepy, can't do anything...grrrrrr
Now I started the coffee habit again....zzzzzzzz,I just need coffee to kick start my day.;)p
It is like a drug for me to start my day....lols 

OK! today I want to share a bread recipe that related to coffee. I made this few days ago.
While baking this coffee peanut butter bread, the whole house filled with this sweet aromas.Feels so good!
The peanut butter taste not strong enough, should have spread more/thicker a bit.

The recipe source from 'famous cuisine' by chef Alan Ooi.
Ingredients:
(A)
350 gm high protein flour
5 gm salt
Coffee Peanut Butter Bread
70 gm brown sugar
5 gm instant yeast
215 ml cold fresh milk
11/2 tbsp instant coffee powder
1 tbsp coffee emulco ( I used cappuccino emulco)
40 gm butter

(B)
some peanut butter
1 egg for glazing
melted chocolate for garnishing
Snow powder or icing sugar for dusting

Method:
Combine ingredients (A) in a mixer.
Beat until forms a dough.
Add in butter and continue beating until it becomes a smooth dough and pass through window pane test.
Cover and leave the dough for ferment about 50 minutes.
Coffee Peanut Butter Bread
Divide the dough into 3 portions.
Roll into round shape and rest for 5 minutes.
Roll out the dough and spread some peanut butter.
Roll up and place onto a greased baking tray.
Leave the dough to ferment for 60 minutes or until it doubled in sizes.
Glaze the dough and bake in pre-heated oven at 180C for about 12-15 minutes.
When cool, drizzle some chocolate and dust some snow powder/ icing sugar.

Coffee Peanut Butter Bread


Coffee Peanut Butter Bread

Love the texture of this bread....really soft...

Coffee Peanut Butter Bread

Should spread more peanut butter....

Coffee Peanut Butter Bread

Thursday, April 26, 2012

Monkey Bread

Recipe from dailydelicious  and I saw K.Nor  baked this bread too.

There's not enough nuts mixture on top of the bread.It's all slip down from top to the bottom of the bread.And too bad that I don't have any extra walnut left to top it up......Next time if I do this again, I'll add the topping just before I send it into the oven.
The taste , not bad, really soft bread,and it will be more umphhh/kick if the topping stayed there.

Ingredients :
240g Bread flour  
60g Cake flour
5g Instant yeast
20g Granulated sugar
4g Salt
1 Egg yolk
175g Water
20g Butter


For topping:
40g melted butter
40g Walnut
70g Light brown sugar
1 Egg white

Method :
Mix together egg yolk and water.
Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and water mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more water if the dough's too dry).
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes. Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:
Preheat the oven to 150°C.
Roast the walnut for 10minutes, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery.Set aside.


Preheat the oven to 180°C.

Butter the tube pan (if you have the one with removable bottom will make your life easier).
I used  9 inch  loose pan .
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.
Dip the ball into melted butter, nut mixture and egg white.
Then place them in prepared pan.
Let the dough rise until almost double in size, about 40-50 minutes.
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.
Let the rest in the pan for 10-15 minutes, then remove from the pan and let it cool on a wire rack.
Or, serve piping hot from the oven, it will be fun to eat ^^.




Friday, April 13, 2012

Kumquat Rolls

I still have some pureed kumquat compote in my fridge , the leftover from Kumquat Almond Tea Cakes.
I love the soft texture of the rolls .
And I made the rolls again....hehehe , but just changed the filling, I use kumquat compote as the filling, and it turned out great!
I like the sweet and tangy taste of these rolls ...yumyum, and  not forget the topping too.Don't skip the topping.
The rolls and Kumquat Compote originally from Wendy.

Ingredients:
Dough:
250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Filling:
Some butter
Some Pureed Kumquat Compote

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Method:
Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use square pan & lined the bottom)
When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread butter over the dough, then spread some Kumquat Compote over and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans .
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.

 Waiting for it to rise...

Ready to go into the oven, like the color, very nice..

After baking....

Soft rolls with the sweet and tangy filling...yumyum with the topping ;)

Monday, March 26, 2012

Clone of a Cinnabon / Cinnamon Rolls


When I saw Wendy post this up, I knew I must try it, and I am really glad that I did it.

These wonderful rolls are indeed sooo delicious, the soft rolls with the nice aroma of the cinnamon plus the topping/frosting , they were such a  perfect combinations......

Here's the recipe from Wendy , I reduced a bit the sugar, still very yummy...... 

Ingredients:
Dough:
250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Filling:
100 gm light brown sugar ( I used 70 gm)
3 tsp ground cinnamon ( I used 1.5 tsp)
38 gm butter, softened
1 tbsp flour ( it's recommended by some reviewers so that the cinnamon sugar stays put)

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Method:
Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use round spring form pan, so I didn't grease.)

Mean while prepare the filling :
Melt butter and mix everything else together ( it'll become a paste). Set aside.

When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread filling over the dough and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans.
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.
Spread fillings....


Arranged them into prepared pan...let it proof for 30 minutes.


 After  30 minutes proofing....




Delicious!!!!!

Thursday, November 17, 2011

The Easiest Shrimp Toast

This is the easiest, quick , simple and yummy snack.
I made deep fried and bake version.
The deep fried version is the best.It has a crispy crust, and chewy shrimp paste.We enjoy this very much.
For the bake version, not nice at all.The bread not crispy but hard, the prawns, yuks.....I advice not to do this bake version.

Ingredients :
200 gm shrimp ,peeled,
6 slices of white bread
1/2 tsp white pepper
1/2 tsp salt
1 tsp cornstarch
Oil for frying

Method:
Clean the shrimp. Pat it dry.
Chop /smash /pound the shrimp to become paste form.
Add salt , pepper and cornflour, mix well.
Remove crust from the bread and cut into square.
Sprinkle some cornflour onto each square of bread.
Spread evenly the shrimp paste onto each piece of bread.
Sprinkle some sesame seeds.
Heat the oil in a wok.
Place a few of the shrimp breads, paste side down into the oil.
Fried roughly 1 minutes for each side.
Dish up and drain, place them onto a tray lined with kitchen towel.
Serve immediately.
 These are the baked version......not nice at all.

Tuesday, November 8, 2011

Bread Pizzas

As you know, my kids loves pizzas. One day, her friend brought this bread pizzas to the school and shared with her.She quickly asked her friend for the recipe....hehehe.
Back from school, immediately she wrote down the recipe and showed me.
The next day, I went to buy all the needed ingredients, then I went to her school and fetched her, she puts a big smiling face when she saw all the ingredients :)
After lunch, we together make the bread pizza.Its were so easy to make.Tastes so delicious too.
I made this bread pizzas for her breakfast too, she's so happy :)

Here's the recipe:
3 pieces white bread
2 - 3 pieces ham
Some canned button mushrooms, sliced
Pasta sauce
Cheddar cheese.

Method:
Pre heat oven 180C.
Spread some pasta sauce onto the bread.
Arrange ham and sliced button mushrooms.
Lastly top it with cheddar cheese.I used block cheddar, you can use sliced cheddar too.
Bake in pre heated oven for 10 minutes.
Let it cool on wire racks, and serve.Easy, right?

They arrange all the ingredients.This is the second time we made it, with my eldest daughter around. 
 The recipe that she recall and wrote down on a piece of paper.
Happy girl with smiling face :)

Wednesday, September 28, 2011

Butter Bread Pudding

Few days ago, don't know what got into me,zzzz..... I bought lots of bread...lol.I went to shopping mall...I grabbed  some bread, I went to market also grabbed some..... We cannot finish it all and my kids get bored with all these breads.So , I dumped all the nearly expire date bread into my fridge.....until........the idea of making bread pudding comes up.
I googled around and found this recipe.
This Butter Bread Pudding quite easy to make and taste delicious too. I also reduced the amount of sugar in the recipe.
Here's the recipe from yani , that I had change a bit.
Ingredients:
For Caramel:
1/2 cup sugar
2 tbsp water
2 tbsp warm water

For Pudding:
2 pieces of bread ( I used 6 pieces)
some butter

4 eggs
600 ml fresh milk
8 tbsp caster sugar ( I used 6 tbsp)
1 tsp vanilla essence
some raisins

Method:
Pre heat oven at 180C.
Spread butter over bread slices.Toast it for 5 minutes.Cut it into small pieces,or can just tear it.Set aside.
Brush ramekins with some butter.

For Caramel:
Cook sugar and water until it becomes thick and slightly brown.
Add the warm water, then pour it into greased ramekins.

For Pudding:
Mix eggs,sugar vanilla essence and milk, stir till well combine.
Strain the mixture.

To Assemble;
Arrange the pieces of toasted bread into the ramekins.
Sprinkle with raisins.
Pour in the egg mixture. 
Bake in pre heated oven in water bath for 40 minutes, or until the top springs back when lightly tapped.
Turn out the bread pudding on to a serving plate. Serve.

Greased ramekins.
Added caramel.Do not pour too much, otherwise it'll be so sweet.
Ready to bake.
Baked Bread Puding.
Turn out the bread pudding on to a plate and serve. yum yum!


Wednesday, August 24, 2011

Butter Cheese Buns




The difficulty of these buns is, seal the filling, must seal it properly, otherwise, the filling will ooze out.For this recipe I used block cheddar cheese.This recipe from Bread Magic Chef Alan Ooi.

Ingredients:
(A)
330 gm high protein flour
1/2 tsp salt
11/2 tbsp milk powder
60 gm caster sugar
10 gm instant yeast
 (B)
1 egg...grade A

(C)
120 ml water

(D)
40 gm butter

Method:
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.
For filling:
100 gm butter, diced
6 slices cheddar cheese, diced small

For topping :
1 egg, slightly beaten
6 slices of cheddar cheese, diced small

Method:
Scale dough into 60 gm portions( I did 30 gm).
Flatten dough portions, wrap some filling. Seal edges and place them on a greased baking tray.
Proof the buns for 45 minutes in a warm place till double it size.
Brush surface with beaten egg and place some dice cheese on top.
Bake in preheated oven at 180C for 12-15 minutes, till golden and cheese has melted.
Remove and cool on wire rack.

Thursday, June 30, 2011

Cream Cheese Buns

 I seldom make bread.Whenever I want to eat bread ,I'll just buy it from bakeries.And, since I still have cream cheese in my fridge, so,I gave it a shot to this cream cheese buns.Voila......this buns was so soft,the filling works wonderful with the buns and topping.So yummyyyyyy..........and at the moment the first thing in my mind was, I must share this immediately with friends, that's ,you, all up there.I get this recipe from Alan Ooi.....Bread Magic.....and it's really a wonderful magic...hehehe.

 Here's the recipe:
(A)
330 gm high protein flour
1/2 tsp salt
 11/2 tbsp milk powder
 60 gm caster sugar
 10 gm instant yeast
 (B)
1 egg...grade A

(C)
120 ml water

(D)
40 gm butter

Method:
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.

Cheese filling: 
50 gm icing sugar
200 gm cream cheese

Method:
Combine cream cheese with sugar.

Mexican Topping:
(A)
100 gm butter
50 gm shortening
120 gm icing sugar
1/2 tsp vanilla essence

(B)
3 eggs......grade A
150 gm plain flour

Method:
Cream (A).
Add in eggs and cream again.(its curdly at this point)
Add in flour and blend till mix well. Set aside

Once the dough ready,Scale the dough at 60 gm portion.
Shape into small balls,flatten and wrap up cream cheese filling.Seal and and form into smooth ball.
Leave it in a paper cup( but I didn't use paper cup, I use lined pan).Do the same with the remaining dough.
Rest them for 50 minutes,to rise a second time.
Fill piping bag with Mexican topping.
Pipe some mixture over the buns.
Bake in pre-heated oven at 180 for 10-15 minutes.
Cool on wire rack.

*I get 10 buns from this dough.And it's a big buns,you can reduce it to a smaller buns.
For Mexico Topping, you need half of the recipe to make this portion of buns.Means, I still have another half topping mixture in my fridge.

I'm submitting this post for Aspiring Bakers #8 - Bread Seduction.

Friday, April 22, 2011

Cinnamon Sugar Pull-Apart Bread



I saw Annie made this.Looks yummy to me.So, I gave it try. This bread is very nice, especially the crust, I topped it with the extra cinnamon sugar. Here's the recipe that I modefied a bit from Annie.

Ingredients:
For dough:
-->2 3/4 cups all-purpose flour,plus more if needed (sifted)
1/4 cups caster sugar
2 1/4 tsp instant yeast
1/2 tsp salt
4 tbsp unsalted butter( I use 60 gm)
1/3 cup whole milk ( I use low fat milk)
1/4 cup water
1 tsp vanilla extract
2 eggs

For filling:
2 tbsp ( 30gm) unsalted butter
3/4 cup of sugar
1 3/4 ground cinnamon
1/2 tsp freshly grated nutmeg (optional)

Method:
For the dough,
Combine butter and milk in a small saucepan and heat just until the butter is melted. Set a side and let it cool briefly.
Combine sifted flour,sugar , yeast and salt in the bowl of a mixer fitted with dough hook.
Add water, eggs, vanilla and the milk mixture to the mixer bowl.
Mix on low speed until the cohesive dough forms, continue beat untill smooth and elastic,adding additional flour if needed 1 tbsp at a time until the dough clear the sides
of the bowl and is tacky not sticky.
Take out and knead with hand about 3 -5 minutes.
Transfer the dough to a lightly oil(I use flour) bowl and cover ( I use cling wrap to cover).Let rise in a warm place for 1 hour.
(After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.Let stand at room temperature 30 minutes before proceeding).

While the dough rises, add butter ininto a small saucepan and melt until browned. Set aside.
Combine the cinnamon and sugar, mix well.

Transfer the dough to a lightly floured work surface and gently deflate.Roll into a ball, and cover and let it rest for 5 minutes.
Roll the dough out into an approximately 12x20 inch rectangle.
Brush the dough with browned butter.
Sprinkle the cinnamon-sugar mixtured over the dough in an even layer. Keep about 2 tbsp of cinnamon-sugar for the topping.
Lightly grease a 9 x 5 inchloaf pan.
Slice the dough vertically into 6 even strips.
Stack the strips on top of each other and agin cut into 6 equal slices.
Stack all the squares on top of each other and set into the prepared loaf pan.Cover loosely with kitchen towel( LOL I forgot to cover!!, but still turn out ok)  and let it rise in a warm place, 30-45 minutes.
Preheat the oven 180 C.
Sprinkle the remaining cinnamon-sugar on top of the loaf.
Put the laof pan on top of a tray, for the dripping of the sugar.
Bake in oven for about 30-35 minutes, until top is golden brown.
If the top seems to be browning too quikly, cover loosely with floil at the end of baking)
Remove from the oven and let rest in the pan 20-30 minutes.
Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transfering to a serving plate. Serve.

                                    

                                         Transfer the dough to a lightly oil(I use flour) bowl and cover ( I use cling wrap to cover).So, here is how I let it rise in warm place: I use microwave oven, let the microwave run in high for 1 minute, then open the door, and test with your hand, a little bit warm,cannot too hot, yeast will die.Then , put the covered bread inside, and leave it . It will rise....se below...


                                         See the size?



                                     After deflate it and roll into a ball.

  
                                           Roll into rectangular shape and ready tosprinkle the cinnamon-sugar.


                                         Cutting and stacking.


                                          In a loaf pan.Keep in warm place.


                                         Sprinkle the remaining sugar.





                                            Serve.

Friday, April 15, 2011

Mock Bees Sting Bread

This bread is easy to make. Sprinkle more caster sugar for the topping.
This bread I adapted from Bread Magic.Chef: Alan Ooi
Ingredients:
(A)
250gm high protein flour
1/2 tsp salt
2 tbsp milk powder
40gm icing sugar
(B)
90 ml water
1/1/2 tsp instant yeast
1 egg
(C)
40gm butter

For Glazing and topping:
1 egg (beaten)
Some black raisins
Some caster sugar

Method:
Combine ingredients (A) in a mixer,mix well.
Add in (B) and beat for 5minutes or until a dough is formed.
Add in (C) and beat till the dough is smooth and elastic to touch.
Leave dough in a big bowl, covered with damp cloth(I use cling wrap).
-->Proof in warm place for 20 minutes or until it double in size.
Divide dough into two equal portion.Knead into round shape.
Flatten and roll out each ball of dough.Place on a greased tray,spaced apart.
Proof for 45 minutes or double in size.
Glazewith egg wash and press in raisins.
Sprinkle some caster sugar on top.
Bake in pre-heated oven180C for 20 minutes, till golden.
Cool well on a wire rack.Serve.