Pandan Chiffon, Muesli Honey Loaf & Chilled Mango Cheese cake

Ching Ming festive started to be an event for my family - Papa, brothers, sisters, nieces & nephews to get together & proceed to the temple at Bukit Batok to pray & make offering to my mom since last year. From last yr experience, the crowds there seem like going there celebrating & having buffet with all kinds of foods spread & offering. So this year, we prepare more to offer my mom.

For me, i baked her favourite Coffee chiffon cake & sweet potatoes soup... too bad we didn't take any pictures. I used the Coffee Chiffon recipe from Small Small Baker & it turns out to be a successfull one.

The following pic i posted was Pandan Chiffon I baked using Yin Yin's to keep recipe.



Recently has been watching the Korean drama - Baker King with hubby (who actually bought the DVD due to addiction to Korean Show!!). It motivated me to bake more... haha. So I tried to make Muesli loaf but is hard to find the receipe. Instead i use Honey Whole Wheat Loaf from http://passionbaker.blogspot.com/2009/09/bread-making.html & added in mutli-grain flour & Muesli mix. Well the result was not bad at all... soft & yummy.



Next is Chilled Cheese cake which always has been a requested item from my niece. Since my nephew, Daniel, birthday is on 16 Apr (Last Sat) & i got 2 blocks of cream chees so i made this Mango Chilled Cheese cake. I use a 8" round tray & doubled the receipe from Jenny added in 2 Mangos cutted into small cubes. It had mango frangance which i find it too mild but my niece & nephews love it!

Elvis Presley Pound Cake & Cinnamon Roll

Recently happen to see this fine & yummy pound caks from Table for 2 or more blog(http://wendyinkk.blogspot.com/2011/01/elvis-presleys-favourite-pound-cake.html) my first reaction was i want to try this!!

True enough of those reviews, this cake really taste like Sara-Lee. Since i ran out of vanilla essence, i replace it with coffee essence which gave a strong & nice coffee aroma during the bake. Only setback was i didn't baked it thoroughly that left the bottom portion a bit too damp... but still edible, frangrance & yummy.



Cinnamon roll is always my favorite sweet bun. I love the sweet aroma of the cinnamon out from the baking oven. This time i tried the 65 degree tang zhong (water-roux)method. All the while i thoght this is a really complicated method but when i tried it for the first time, i love it. Is really easy & definitly produced a much softer & fluffy buns. It was still soft when i ate it the next day morning. You can find the recipe from HHB blog (http://happyhomebaking.blogspot.com/2010/07/whats-your-reason.html)The only different was i cream the butter (30g), brown sugar (30g) & cinnamon powder (1 tbsp) together & spread the rolled out dough. Happy trying!!

Bakes

Assorted Buns

Assorted buns again using Basic Sweet dough from Alex Goh replacing 2/3 of cold water with whipping cream.

This time round i try the method of putting another baking tray on top of the bun to create the look of the Cream cheese bun from Barcook.... the effect was not bad... got the look but the center of the cinnamon bun was not thoroughly cook so i bake for another 5 mins which ended up the crust slightly hard.

For others like cinnamon rolls, cheese & sugar buns & Bakkwa buns, the texture was very soft when out of oven.. still soft after cooled down. But it does not stay soft the next day... need to warm up for better serving.

Cranberry Muffins & Bacon Roll

These are the the recents bakes from my oven.

Cranberry Muffin - receipe was from Alex Goh receipe book.

I am very happy with these muffins as they came out with a nice dome though some still with the weird "dome" towards one side. It will good if the outer crust was slightly softer. The crumb texture was soft with the light sweetness of cranberry, blur berry & raisin.

Bacon roll - Dough from Wonderful soft bread (Do what I like).

I actually over baked these buns as i didn't keep a look out when they are baking in the oven... where am i ? .... in the bedroom trying to get little prince to sleep. The crust ended up dark & hard when out of oven. luckily it turned slightly softer after cooled down. Texture was soft for the bacon but not for the porkfloss & plain buns. It could be due to the dough adsorbed the oil from the toasted bacon during the final proofing. I shall try again with reduced temperature or shorter baking time.

Cream Cheese Bun

Barcook's popular Raisin Cream bun has always been our favourite buy whenever we happen to be ard Fook Hai area.


I have been talking with collegues abt how did they makesuch a soft, fine & delicious Raisin cream bun. I had tried to search for the recipe online some time back but didnt manage to find one. But just this week, shirley & I found a recipe which was from the same source called e-pan baking studio.


I found this link from Do What I Like - cream cheese bun & from this e-pan site, i found another recipe which output looks exactly the same as Barcook Raisin cream Bun.


Since i can't read Japanese, i try the recipe from Do What I Like. While shirley will explore the recipe from the Japanese e-pan baking studio.


Well, maybe i am not good enough at baking buns & also didnt follow the recipe to the dot, hence the bun texture was not as soft & fine and then cream cheese filling was not smooth as i expected. I also use chicken ham for some of the bun specially for my prince & also pork floss for my DH. I shall wait for shirley's experiment on the other recipe before i give another shot on this cream cheese bun.

Pain Crème (Whipping Cream bread)

This is another recent baking adapted from http://dailydelicious.blogspot.com/2008/05/pain-crme-whipping-cream-bread.html

I read the comments & decided to give it a try since i have a small pack of whipping cream at home. So after i reach home, i quickly take out & measure all the ingredients. Used the mixer to knead the dough & let it proof for 1.5-2hr. It really worries me when i notice the dough didnt raised to its double size.. so i let it proof for a longer time, punched out the air & put into the fridge for overnite as per the recipe instruction.

The following day, after i reach home from work, i quickly take out & shape it with bakkwa, porkfloss, ham & some plain buns & final proofing for 1hr before sending into the oven for 15mins.

Wow.... these buns are sooooo soft that i can't wait for it to cool down to try a small piece. It is really a good recipe to keep. I gave 2 to my in-laws & my MIL called me just to tell me the buns are really nice & soft especially when it still warm. You must really try this recipe.

Cinnamon Roll & Assorted Buns

I have not been successfull in making bread or bun recenty because the dough just wouldnt raised during proofing. I finally know who was the culprit... YEAST.

My both attempts got the same problem so i recall shirely told me about her stone bread due to the "inactive" yeast. This means that the yeast already "dead" so it doesn't proof at all. but my yeast was all the while kept in the fridge right after use unless it died during a power tripped happened abt 1-2 mths ago.

So i went to get a new instant yeast for my assorted buns.

I used Alex Goh's Sweet bun dough for Cinnamon rolls, Bak kwa/floss buns, Melon Pan & 1 suasage bun.

I was happy when i see the roll & buns raised & turn into BIG rolls & buns. This seems to be the most successfully attempt of my bun making.

Hub love the cinnamon roll & bak kwa but not for the melon pan because my top pastry was too thin & little after the buns raised almost triple its original size (once during the 2nd proofing & once during baking).

Sausage Bun

30 Jul, Thur, me & colleagues finally went for our long waited Ritz Carlton Buffet. Yummmy!!

Since i had taken half day off, i went home after the buffet planning to make the wholemeal loaf for my hubby again for him to eat on the way to Desaru on Fri.

While making the dough, i also made the sweet bun dough so that i can make sausage bun for little prince to eat as breakfast on sat. I kept the dough in the fridge till Fri night after i got back from work.

while making the bun, evan came back. he grabbed the sausage when he saw me shaping the bun.. but too bad, it cannot be eaten yet. So after i let it proofed for abt half hr & baked for 15 minutes, i let him have it after cooling for 20 minutes. He love the sausage bun & had another one on Sat morning ^-^.

Wholemeal Loaf

Last sat, I made the wholemeal loaf for Hubby so that he can eat for early breakfast before he went for his morning cycling.

I followed the cottage bread recipe from Alex's Goh recipe book & replace 20% of the bread flour with wholemeal flour. To make it more tastely, i added ham & cheese for 1 loaf & rasin for another loaf.

Since I am using a mircowave oven, so the oven temperature seems to be higher & the heat was uneven .... so i used to over baked some of my bread and cake for fear of not thoroughly cooked.

These 2 wholemeal loaf taste okay just slightly dry which could be due to overbaking. But most importantly Evan love the ham & cheese loaf! I was over the moon to see him eating happily.

Cinnamon Roll

Cinnamon Roll is one of my favorite. This was the 2nd time i tried baking & the result handed in was good.

This round, i did the normal cinnamon roll & a small cinnamon loaf with rasin using the milk loaf recipe.

verdict.. yummy fragrance & taste good. Next time i will add in rasin for cinnamon roll as it seems to taste nicer with Raisin as per some of my colleagues.

Pork Floss Loaf & Orange Cupcake

Another baking again. Hubby going to Port Dickson for Triathlon so i made this pork floss loaf for him. As i cut the loaf, the pork floss were slightly loose... maybe i didn't rolled it tight enough.

As for the orange cupcakes, i love the flavor. It raised well & texture was soft. But my little prince don't like the orange taste. He said " mommy, i don't want" just after one small bite :(

Anyway, i will continue to baking something that he will fancy.

Milk Loaf

I am addicted to baking! I was always wondering how Yin Yin managed to bake her loaf bread, so i wanted to try my very own loaf bread this time.

I used the milk loaf recipe & separate the proofed dough into 3 portion. 1 for Nutella, 1 for rasin & 1 plain.

While baking, i am worried that it may turn out hard just by looking at the surface of the loaf. after baked for 30mins, i removed it from the oven & let it cool down on the rack.

To my surprise, it turned out to be soft & the texture was just the same as the normal bread. Me & my family love it so much!

My First Homemade Bread

See friends making homemade breads, cakes & cookies really inspired me to try it out.

Sweet Bun was the 1st that i wanted to try. I like the idea to create own preferred fillings.
As i do not have a electric mixer, i use hand to knead the dough which was really sticky & messy, it gets less sticky as i knead for abt 20mins.

After the proofing, i took out the dough & play with it to wrap my prince favorite Ham with Cheese toppings & half of the buns i just top with Almond flarks ... then goes into my Mircowave oven.

looks not so presentable but still yummy for the first timer (^-^)