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.
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

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

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, May 15, 2014

Flourless Nutella Souffle Cake


It has been quite a long time I didn't bake any chocolate related cake. And , when this cake is done, it finished in no time.
I'm not a nutella fan, but seeing Wendy made this cake, and it seems awesomely delicious!
From that moment I fell in love nutella....haha...

This great recipe was adapted from Wendyinkk.

Flourless Nutella Souflle Cake
5 eggs( grade B ),separated
80 gm sugar
160 gm unsalted butter
100 gm dark chocolate
200 gm nutella
1 tsp instant coffee dissolved with 1 tsp boiling water
1/2 tsp vanilla extract

Butter for greasing and cocoa powder for dusting.

Snow powder

Method :
Preheat oven at 180 C ( fan off).
Butter and dust sides of a 8 inch spring form pan.
Line the base with baking paper.
Melt butter and chocolate together, stir until smooth.
Put in nutella and mix until smooth.
Put egg yolks one by one and mix well after each addiction.
Mix in dissolved coffee and vanilla.
Set a side.
Beat egg whites until frothy.
Gradually add in sugar and beat until medium stiff.
Put in half of the egg whites into the chocolate mixture and stir with spatula (yes stir), scraping base as you do it.
Put the balance of egg whites and gently stir until combined .
Pour the batter into the prepared pan, it'll be around 2/3 full.
Bake for 35 minutes, or until a dome forms over the rim.
Remove from oven and let it cool down before serving.
Decorate with strawberries and dust some snow powder.

Flourless Nutella Souflle Cake

Flourless Nutella Souflle Cake

Flourless Nutella Souflle Cake

Tuesday, May 13, 2014

Mini Angku Kueh / Mini Red Tortoise Cakes

Mini Pink Angku Kuih

Last time, I made Purple Angkoo kueh with peanut filling.
This time I tried with mung beans filling.
I used mini mould  about 3.5 cm x 4 cm. With this mini mould, I got 85 pcs for this recipe.

Angku / red tortoise mould

Ingredients : For the filling , I got it from  Nasi Lemak Lover .
For Filling:
250 gm mung bean split
140 gm sugar
3 tbsp oil
Screwpine/ pandan leaves

Wash and soak the mung beans overnight or 4hrs.
Steam soaked mung beans with pandan leaves for 20 minutes or until soft.
Remove cooked beans and transfer to food processor.
Add sugar and oil, process till fine.
Weigh 7gm each and roll into balls.
Place in a container, and keep it in the fridge.

For skin:
60 gm rice flour
3 tbsp oil
200 gm water

Mix all the ingredients together and cook over low heat till becomes slightly thick. Set a side.
Angku kuih

Mix all the ingredients.

Angku Kuih

Cook over low heat , till slightly soft. Remove from fire and set a side.

100 gm white sweet potatoes
300 gm glutinous rice flour
2 tsp caster sugar
1/2 tsp salt
100 gm water
Few drops of red colouring

Method : 
Steam sweet potatoes for 15 minutes and mash it while still hot.
Add red colouring into the water, stir well.
In a kneading bowl, add glutinous flour, sugar and salt.
Add in mashed sweet potatoes and (A) batter ( I used it while still warm).
Mix well and slowly add water and knead it into a smooth ans soft dough.
Keep in refrigerator for about 2 hrs.
Take out from fridge, and weigh 9 gm each.

Please refer to the picture below on how to assemble.

Angku Kuih

Weight filling 7 gm and skin 9 gm.

Angku Kuih

Wrap up..

Angku Kuih

Place them into the dusted mould...dust the mould with glutinous rice flour, for it easy to come out

Angku Kuih

And press with your palms ....

Angku Kuih

Knock it out on the banana leaves....there you are.....aren't they look pretty?

Angku Kuih

Ready to steam....I should have shape the leaves into oval shape.....zzzzzzzz!

Angku Kuih

Brush some oil onto the angku kueh.
Steam over low for about 3-5 minutes.

Angku Kuih

Mini angku kueh are ready to eat......yummm

Angku Kuih

Wednesday, May 7, 2014

Vietnamese Fried Chicken Wing

Vietnamese Fried Chicken Wings

This is a sweet and spicy chicken wings.If you want less spicy, reduce the amount of bird's eye chillies ( cili padi).
Recipe source : My Favourite Chicken Wings Book
6 nos chicken wings
10 bird's eye chillies / cili padi (chopped)
1 sprig curry leaf
Vietnamese Fried Chicken Wings
1 lemongrass (chopped)
2 pcs garlic (chopped)

1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1 egg
3 tbsp tapioca flour / corn flour

1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp fish sauce
1 tbsp bottled curry powder
1 tbsp chilli sauce
1 tbsp sugar
80 ml water

Marinade the chicken wings for about 1/2 hour.
Deep fry the marinated chicken wings into hot oil until golden brown, remove and drain.
Leave about 2 tbsp hot oil in the wok.
Saute chopped bird's eye chillies, garlic, curry leaves and lemongrass till fragrant.
Add in seasoning and bring to a boil.
Add in fried chicken wings, stirring constantly at high heat until well combined and the sauce has thickened.
Dish up and serve.

Vietnamese Fried Chicken Wings

Marinade chicken wings for about 30 minutes.
Vietnamese Fried Chicken Wings

I used this bird's eye chilli / cili padi, that's fiery hot.

Tuesday, January 7, 2014

Tiramisu Cupcake

Tiramisu Cupcake

Hi!Hi!  Hope it's not too late to wish everyone Happy New Year! Cheers!!

Ingredients :
90 gm butter, softened
1/2 tsp vanilla extract
100 gm caster sugar
Tiramisu Cupcake
2 eggs
150 gm self-raising flour
2 tbsp milk

Preheat oven to 180 C.
Line muffin tray with cupcake liners.
Beat butter, sugar,vanilla and eggs till fluffy.
Add in milk and sieved self-raising flour.Mix well.
Pour the batter into the muffin tray.
Bake in pre-heated oven for about 20 minutes.
Cool cupcakes on wire rack.

Mascarpone cream :
250 gm mascarpone cheese
40 gm icing sugar
1 tbsp marsala 
180 ml whipping cream, whipped.

Combine mascarpone cheese ,sifted icing sugar and marsala, mix well.
Add whipped whipping cream into it, and mix well.
Keep in fridge for later use.
Coffee mixture :
1 tbsp instant coffee granules
80 ml boiling water
2 tbsp marsala 

Combine all the ingredients and set aside.

Some grated dark chocolate for garnishing.

Remove cakes from cases.
Cut each cake horizontally into four.
Brush both sides of cake with slices with coffee mixture.
Join cake slices with mascarpone cream.
Spread tops of cake with mascarpone cream and sprinkle some grated chocolate.
Refrigerated for 3 hours before serving.

Tiramisu Cupcake

This post is linked to the the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and  Doreen from My Little Favourite DIY , hosted by lice from I Love.ICook.IBake  .