Rosemary & Garlic Focaccia

Rosemary & Garlic Focaccia

Ingredients:

300g bread flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon instant or fast acting dried yeast
4 cloves of garlic, finely chopped
2 sprigs of fresh rosemary, leaves only, finely chopped
190~200ml water
1 tablespoon olive oil


for topping:
1 tablespoon olive oil, plus extra for drizzling
1 sprig of fresh rosemary
some coarse sea salt

Method:

1. Mix flour, salt, sugar, yeast, chopped garlic, rosemary in a mixing bowl. Make a well in the centre and add in the oil, followed by the water. Do not add all the water, leave about 10~20ml and adjust accordingly. Mix to form a soft dough.
2. On a lightly floured work surface, knead the dough for about 5 ~10mins, until it becomes smooth and silky. Flour both hands and make the dough into a round ball. Place dough in a lightly oiled bowl, cover with cling wrap and leave to rise for about 1hr until it double in bulk.
3. Punch down the dough, and knead it lightly for about a minute. Press dough onto a baking tray (about 12 x 10 inches, greased). Fill in any gaps and push the dough into the corners, and patting out to make an even layer. Cover with a damp cloth and let rise until almost double in height, about 45mins to 1 hr.
4. Flour or oil your fingers and press into the risen dough to make dimples, pushing you fingers deep into the dough. Press rosemary sprigs into the dimples and fill them with olive oil. Sprinkle with sea salt and bake in a preheated oven at 200 degC for 20 to 25mins or until golden brown.
5. Remove bread from baking tray and drizzle with a little extra olive oil. Leave to cool on a wire rack.

Hershey's Chocolate Caramel Cupcakes

Hershey's Chocolate Caramel Cupcakes
Makes about 30 cupcakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.

Hershey's Perfectly Chocolate Frosting

(I used two batches to frost all my cupcakes generously)
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Never Bashful With Butter's easy Caramel recipe

1 Cup heavy cream
1/4 cup butter
1/2 cup sugar
3 teaspoons vanilla

In the pan you'll place the butter, half of the cream and half of the sugar. bring mixture to a boil. When the mixture begins to thicken slightly, add the remaining sugar. bring to a full boil. when the mixture starts to thicken and turn a light brown colour, add the remaining cream and sugar.

turn temperature down to a few notches below medium. The mixture should remain boiling. stir constantly and do not allow the bottom to scorch. keep stirring and heating for about 10 minutes. when the mixture starts thickening up like pudding, remove from heat.

Let cool about 5 minutes (caramel will still be hot) or until the cupcakes are out of the oven.

Oh well, even though Mid-Autumn Festival is over, who would want to resist a little bit out of a carefully made mooncake? Nobody would, so same here. Care to try some of my Flakey Pastry Mooncake with generous fillings inside?

Flakey Pastry Mooncakes
Ingredients (makes 16 pieces)

filling:
400g pandan lotus paste
80g melon seeds

water dough:
70g plain flour
5g icing sugar
25g shortening
35ml water

oil dough:
75g plain flour
40g shortening


Method:

1. Filling: Mix pandan lotus paste with melon seeds. Divide into 30g portions, shape into rounds and set aside.
2. Water Dough: sieve together flour and icing sugar into a mixing bowl. Rub in shortening with fingertips until the mixture becomes crumbly. Add in the water and mix to form a soft dough. Cover with cling wrap and set aside.
3. Oil Dough: Sieve plain flour into a mixing bowl. Add shortening and mix with hand to form a soft dough.
4. Divide oil dough into 3 portions. Add food colourings to each dough and knead to form pink, yellow and green doughs. Roll each dough into a square, about 5" by 5".
5. Roll the water dough into a square about 10" by 10". Place the oil doughs in the centre of the water dough. Start with pink, then place yellow dough over the pink dough, overlapping end bit of pink dough. Place green dough over the yellow dough, overlapping end bit of yellow dough. Refer photo no. 1 below.
6. Fold both sides of the water dough over the oil doughs. Cover and let rest for 20mins. Refer photo no. 2 and 3.
7. Flatten all sides and roll out the dough. Turn over and roll flat. Starting with the pink side of the dough(refer photo no. 4 above), roll up Swiss roll style to form a cylindrical log. Cut off excess parts from both ends and keep aside. Cut the dough into 16 equal portions.
8. For each portion, flatten to form a round disc. Roll to about 5cm in diameter.Wrap the filling with the dough, seal the seams and place it downwards on a baking tray lined with parchment paper.
9. Add some green food colouring to the excess dough in step 7 and use it to make leaves. With the pointed end of a chopstick, press the top of the dough to create a slight dent that resembles the surface of an apple. Place the leaves over the dents. Bake at 180degC for 15-20 mins until baked through but not golden. As the finished mooncake will be very soft, let cool on the baking tray for about 5 ~ 10mins before transferring to a wire rack. Let cool completely.

Chocolate cake-bread

Chocolate Cake-Bread


Recipie

- 3/4 cup (180ml) whole or low-fat milk, heated until just tepid
- 1 envelope active dry yeast (1/4 ounce, or 2 1/4 teaspoons)
- 6 tablespoons (75g) sugar
- 4 tablespoons (55g) butter, salted or unsalted
- 3 ounces (85g) bittersweet or semisweet chocolate, coarsely chopped
- 1 1/2 teaspoon instant coffee or espresso powder (optional)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 2 cups (280g) bread flour
- 1/4 cup (30g) unsweetened Dutch-process cocoa powder
- 3/4 cup (3 1/2 ounces, 90g) chocolate chips or coarsely chopped bittersweet or semisweet chocolate
- 1/2 cup (70g) toasted pecans, walnuts, almonds, or hazelnuts, coarsely chopped (optional)

1. In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the milk. Add one tablespoon (11 g) sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.

2. While the yeast is activating, in a small saucepan, melt the butter and 3 ounces (85 g) chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat.

3. Once the yeast mixture is frothy, mix in the remaining sugar, the instant coffee (if using), the egg, vanilla, and sea salt.

4. Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated. If using a stand mixer, attach the dough hook and beat for five minutes, until smooth. If making by hand, mix vigorously with a flexible spatula for the same amount of time. The dough will seem quite moist, resembling sticky brownie batter when ready.

5. Cover the bowl and let rise in a warm place for 2 hours.

6. Butter a 9-inch (23 cm) loaf pan.

7. Stir in the chopped chocolate and nuts, if using. Then use a spatula to fold the dough over on itself in the bowl for about thirty seconds, then transfer it to the buttered pan, pressing a bit to spread it to the corners. Let rise in a warm place for one hour.

8. Ten minutes before you’re ready to bake the bread, preheat the oven to 350ºF (175ºC.)

9. Bake the bread for 35 to 40 minutes, until it feels done and sounds hollow when you tap it. You can stick an instant-read thermometer in the bottom if you’re unsure; the bread is done when the temperature reads 180ºF (82ºC).

     

Mixed Berries Jam-filled muffins

These muffins are very soft and moist. The crumbs are not sweet, but balance off very well with the sweetness from the blueberry jam. They tasted especially delicious when served warm :)


Ingredients:
(makes about 9 muffins)

210g plain flour
50g granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
60g butter, melted
1 cup non-fat plain yogurt (I used mixed berries flavour)
1/4 cup milk (I used strawberry-flavoured Meiji milk)
some Jam (I used Smucker's blueberries jam)

Method:

1. Preheat oven to 220 deg C.
2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
3. In another bowl, beat together egg and vanilla extract. Add melted butter, yogurt and milk, mix well. Add to flour mixture, stir just until blended.
4. Spoon batter into muffin cups, filling half full. Add 1 teaspoon of your favourite jam to each; top with remaining batter.
5. Bake for 15 to 20 mins.

Red Bean Roll

Red Bean Rolls

Ingredients:
(makes 8 rolls)

(A)
50g bread flour
35g boiling water

(B)
150g bread flour
50g plain flour
40g caster sugar
3g salt
10g milk powder
4g instant yeast

(C)
88g water
30g egg (about half an egg, reserve the leftover as egg wash)

(D)
30g butter (cut into cubes)

(E)
240g red bean paste, roll into 8 equal balls
some white sesame seeds (optional)

Method:

1. Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hrs.
2. Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Knead to form a rough dough. Knead in scalded-dough in Step 1.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. This dough is quite easy to knead as it does not stick to the surface.
4. Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15~20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
5. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.

6. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 8 portions (about 60g each). Roll each dough into smooth rounds, leave to rest for 10-15mins.
7. Flatten dough into a round disc. Wrap each dough with one portion of the red bean paste in (E). Pinch and seal the seam tightly. Flatten the dough into a round disc and roll out into a longish oval shape (about 15cm in length). Use a knife or dough scraper to make a few slits(see photo below, do not cut through the edges). Roll up swiss-roll style, seal and pinch the edges.

8. Place the rolls, seam side down on a greased (or lined with parchment paper) baking tray. Leave some space in between the rolls to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size.
9. Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle with some white sesame seeds. Bake in pre-heated oven at 190 deg C for 15 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container.

Strawberry Galette - mmmmmm...!!

Strawberry Galette

Ingredients:
pastry:
125g plain flour
50g wholemeal flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
113g unsalted butter, cold, cut into small cubes
2 tablespoons ice water

filling:
1 punnet (250g) strawberries
2 tablespoons granulated white sugar
1 teaspoon corn starch

1 egg plus1 tablespoon water, lightly beaten
1 teaspoon granulated white sugar




Method:
1. Mix plain flour, wholemeal flour, sugar, and salt in a mixing bowl. With finger tips rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15 mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)

2. Add the ice water and mix until the mixture comes together to form a dough. Pat the dough into a round disc, place in a plastic bag or cover with cling wrap and leave it in the fridge for at least 1 hour to chill the butter and allow the gluten in the flour to relax.

3. Wash the strawberries, remove the stems and cut into halves or thick slices. Toss the sliced strawberries with the sugar and cornstarch.

4. To prevent the dough from sticking to work surface, roll out the chilled dough in between 2 plastic sheets or parchment papers to a 11" round. Transfer the pastry to a baking tray lined with parchment paper.

5. Layer the strawberries, overlapping each other in a circle on the dough, leaving a 1"~2" border. Fold the edges over the strawberries. Brush the dough with egg wash. Sprinkle with 1 teaspoon of sugar. Bake in preheated oven at 200degC for 20 to 25 minutes or until the crust is golden browned.

Strawberry Jelly-hearts Cheesecake

Strawberry Jelly-Hearts Cheesecake

I love this Cheesecake and it is an all time favourite for me. The Jelly layered on top is a smooth, Jello jelly like surface and tastes delicious. Hope you enjoy this recipe!


Ingredients:

base:110g digestive biscuits(about 8 pieces), chopped into fine crumbs
40g melted butter

filling:
250g cream cheese, soften at room temperature
50g icing sugar
1 tablespoon gelatin powder
40ml boiling water
1 teaspoon vanilla essence

1 box Jelly crystal (strawberry flavour)
1 cup boiling water
1 cup cold water

Some strawberries, cut into heart shapes

Method:
1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.

2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.

3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.

5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.

Nutella Swiss Roll

Nutella Swiss Roll

I was very satisfied with how well the sponge layer turned out, it was soft and moist, and what can I say about nutella? You will never go wrong with it ;)

Ingredients:
3 eggs, bring to room temperature
65g sugar
80g cake flour
20g unsalted butter, melted
2~3 drops vanilla extract

Method:

1. Sift cake flour, set aside. Line a 9" x 12" (23 x 30cm) Swiss roll tray with parchment paper, set aside. Pre-heat oven to 180 degC.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
4. Add the melted butter and vanilla extract, fold with spatula until well blended.
5. Pour the batter into the tray. Spread and smooth out the batter evenly. Bake for 10~15 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
6. Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place it in a plastic bag**. Tie the plastic bag and leave it to cool. (Instead of using a plastic bag, I cover the sponge layer with another Swiss roll tray.)
7. Upon cooling, remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread with nutella (or any filling as desired) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.

NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.

Matcha Swirl Bread

I've always loved Matcha based breads and they taste awfully nice! They give a hint of Green Tea and leaves a slight tingle of Matcha at the tip of youe toungue. Hope you enjoy this recipie!


Matcha Swirl Bread

Ingredients:
(makes one 20x10x10cm loaf)

250g bread flour
25g caster sugar
3g (half teaspoon) salt
4g (1 teaspoon) Instant yeast
145g fresh milk (I used low-fat fresh milk)
35g egg
38g butter (unsalted), cut into cubes

5g matcha powder
2 teaspoons hot water
3 teaspoon of Azuki Beans


Method:

1. Mix matcha powder with hot water to form paste, set aside.
2. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl. Make a well in the centre, add in egg. Reserve about 30ml of milk and add the rest into the mixing bowl. Mix the ingredients with hand and slowly form into a rough dough. Add in a little of the reserved milk if the mixture is too dry.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. Add in the reserved milk a little at a time, knead well after each addition. (This way, the dough will not be too wet and sticky). Use up all the reserved milk. The whole process should take about 10mins.
4. When the dough is smooth, knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15 to 20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
5. Divide the dough into two equal portions. Knead the matcha paste into one of the doughs. Knead till dough becomes smooth and the matcha paste is fully incorporates into the dough, takes about 5 mins.
6. Place each dough (separately) in lightly greased (use vegetable oil or butter) mixing bowls, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
7. Remove the doughs from the bowls and give a few light kneading to press out the gas in each dough. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 15mins.
8. On a lightly floured surface, flatten each dough and roll out into a rectangular shape, about 20cm x 40cm. Place the matcha dough over the plain dough and add the Azuki Beans inside the roll. Starting from the shorter side, roll up the dough tightly, make as many rolls you can. The resulting roll/log should be around 20cm in length. Pinch and seal the seams.
9. Place dough seam-side down in lightly greased bread tin/pan. Cover with cling wrap. Let the dough proof for the second time, until it fills up 80% of the tin/pan. Brush with egg wash.
10. Bake in pre-heated oven at 180 ~ 190 deg C for 30 to 35mins. Unmould the bread immediately when removed from the oven. Let cool completely before slicing. Once cooled, store immediately in air-tight container.

Little Melt-in-mouth cookies

Melt-in-mouth German Cookies
Ingredients
(makes 60 pieces)

125g butter, soften at room temperature
40g icing sugar, sifted
1 teaspoon vanilla extract (optional)
125g potato starch
80g cake flour                                                    

Method

1. In a mixing bowl, beat butter and icing sugar till light and fluffy. Add in vanilla extract (if using) and mix well.
2. Sift in potato starch and cake flour. With a spatula, mix to form a soft dough. Note: if the mixture appears too soft and wet to shape, leave the dough to chill in the fridge for about 10-15mins .
3. Roll dough into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

 Tips

• If you want a fluffy taste, first put half of the sifted icing sugar into the mixing bowl and fold the mixture lightly and gradually sprinkle the rest of the sifted icing sugar into the folded mixture.
• For a thin cookie, after you have decided on the shape you want and cut it out, press down lightly to make it thinner.

Korean Mochi Bread

Korean mochi bread
Ingredients:
(makes 9 bread buns)

250g (1 packet) mochi bread flour mix
1 egg
70ml water

Method:
- Mix flour, egg and water in a mixing bowl. Gather to form a soft dough.
- Divide dough into 8 ~ 10 equal portions. Shape into round balls.
- Place doughs on baking tray lined with parchment paper. Cover with cling wrap or a damp cloth, leave to rest for about 15mins.
- Spray the doughs with some water.
- Bake in preheated oven at 180degC for 30~35mins or until golden brown.
Note: These rolls taste best on the day they are made.

Tips

• If you don't want a plain Mochi Bread, add Sesame Paste ( Thats my favourite) or Azuki Bean Paste. Even though THE Azuki Bean Paste is from Japan, it also tastes nice in the Korean Mochi and leaves a soft fluffy lingering in your mouth.

If you want a easy mix, go to Lotte Market and find this :

Cinnamon Rolls

As this is my first post, I want to welcome all of you with a homemade all-time favourite recipie of mine, Cinnamon Rolls!

Cinniamon Rolls



Ingredients:(makes 12 ~ 15 rolls)

for dough:
250ml (1 cup) milk (I used low fat fresh milk)
50g (1/4 cup) sugar (I used brown sugar)
62.5ml (1/4 cup) vegetable oil (I used canola oil)
1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
250g (2 cups) + 30g (1/4 cup) plain flour
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt

for filling:
1 tablespoon ground cinnamon (cinnamon powder)
50g (1/4 cup) sugar (I used brown sugar)
50g (1/4 cup) unsalted butter (melted)


Method:

• Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
• Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
• Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
• When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
• Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
• Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
• Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
• Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
• Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
• Bake in preheated oven at 180degC for 20mins until golden brown.
• Lastly, remember to enjoy when it is hot fresh out of the oven!