I am really thankful for Vesak day to fall on friday, it gave me an additional of 24 hours to study :D okay maybe 8 hours went to sleep and 4 hours went for making this bread and a few hours to eating. This is my first attempt to make a rectangular shape bread using the pull man tin i bought a month ago.
Man my bread had sharp corners! haha, usually it was round. Perhaps it contains a lot of whole wheat flour so there was an additional fermentation step prior to mixing the main dough. The recipe was adapted from Happy Home Baking
Recipe makes a 7.5" x 4" x 4" bread loaf
Ingredients A 120g wholemeal flour 85g bread flour 15g wheat bran 4g (1 tsp) instant yeast 145g water( It was hot and sunny that day, and the extra wheat bran added absorbed more water, so i added 15g more water)
Ingredients B 85g bread flour 15g caster sugar 1 teaspoon salt 10g milk powder 45g water
Ingredients C 15g salted butter, softened
Mix the dry ingredients in (A) in a mixing bowl. Make a well in the centre and add in the water. Mix by hand to form a soft dough. Place dough in a mixing bowl, cover with cling wrap and let it rise for 90 minutes . The dough will look like this after 90 minutes, you can see some tiny bubbles and holes.
Place the ingredients in (B) into the standing mixer. Knead the (B) using dough hook at spead 1 for 2 minutes and increase to spead 2 and knead till a dough forms, add in dough from step one.
After about 8 mins of kneading, add in the 15g of butter (Ingredient C). Let the mixer continue to knead the dough at speed 2 for about 30 minutes or the dough becomes elastic.(Note: the dough will not be as smooth as a white bread dough due to the wheat bran.
Cover with cling wrap and let it rise till double in volume for about 60mins.
Punch out the air and remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 3 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
Flatten and roll out each dough into an oval shape (20cm by 10cm). Add in the sunflower seeds and roll up swiss roll style and pinch the seams in place. Repeat again but this time adding raisins instead.
Place in a pullman tin (size, 7.5"x4"x4", well greased), seams side down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.
Bake at preheated oven at 190 degC for about 30mins.
Remove from oven and unmold immediately. Let cool completely before slicing.
Hey! This cake was done last week, i didn't have time to post about it neither do i have time to bake :(
The base tasted really good!! it was crunchy and not soggy at all. Pardon me for MIA for so long, even now as i am writing this, i am half awake. Yeap, here's the recipe
Makes a 23 cm cake, I used a 21 cm spring form pan
90g Butter, diced 100g Digestive biscuit 1 Tbs Brown sugar 30g Cocoa powder 50g Cornflakes(i used cheerios, unsweetened) 100g Oreo cookie without cream(i used this because i didn't have enough digestive)
Process everything except butter in the food processor until finely grounded Melt butter in non stick pan Turn off heat and mix in crushed cookies Press mixture into bottom of pan and chill in fridge
125g milk 1 Tbs + 80g extra sugar 2 Tbs custard powder mixed with 2 tbs milk 2 Tbs gelatine dissolved in 120g water 500g Durian flesh,mashed 250g cream cheese, diced 300ml thickened cream (i used 200ml cream + 100ml non-fat plain yogurt)
Stir in sugar to milk in a pot till dissolved Bring the mixture to a boil and over a small fire Pour in custard mixture while stirring CONTINUOUSLY untill thickened and smooth. Remove from heat and stir in gelatin, set aside Beat cream cheese with extra sugar till smooth Blend in cream and mix in durian flesh Pour over crust in pan and cover with cling wrap Chill in fridge for 6 hours or over night.
:D Yay i did it! They taste good when frozen too! Like durian ice cream :))
Yeap ice box! It just means you got to freeze the dough then slice it and bake it :) They have a great texture and flavour, especially if you like sesame. These little seeds are crunchy! I am really sorry everyone! This is because i lost the recipe for this cookie! I feel sad myself :( I'll try to remember and make these cookies again!
(I am really busy with school work, i am sorry!) I miss you, baking :)
Hi everyone, i know i went missing for a week. This is because i was too busy with my school work. I had to write an eight page report on a case study given to us by my food preservation and quality assurance lecturer. The problem was food poisoning after customers ate the food from our 'cafe'. Well the focus was on yogurt, man now i really know SO MUCH about yogurt. i know that two types of starter culture bacteria are used to make yogurt, the pH, the specifications and well, basically tons of information.
Alright, i'm sorry about all the yogurt lets move on to my bakes :) I still managed to bake 3 times last week, albeit my busy school work, will be posting the other two soon. I really really wanted to use up the dates in my fridge since bought it last year. Could you believe it? The dates did not grow any moulds or yeasts! This is probably due to the high sugar content of the dates, it decreases the water activity to the extent that any microorganisms will find it difficult to grow in.
OH DEAR, i am babbling about microorganisms again! Okay well i flavoured the cake with coffee emulco( artificial flavouring), but it still smell like good coffee :D I never liked drinking coffee but its by products are sure enticing! However i think i might have over baked the cake, cause it taste really 'crusty'. Yes this is my fault, i was trying to multitask, baking and doing an online quiz set by my lecturer on my computer. I will not be posting the recipe since it wasn't exactly a successful bake. I will try it again and then if it turns out alright then i'll post the recipe.
Are you a foodie like me too?? This blog is a platform for me to share what i love to do (Baking and cooking) It records the things i have made with many pictures ( If possible) In case you don't know who i am :) My name's Yan Ee, i am a student at Temasek Polytechnic in Singapore studying Food Science and Nutrition. If you are interested to order any baked products from me Email to firstname.lastname@example.org