Kumquat Madeleine and home made Kumquat Jam for the Chinese New Year

Freshly and Lovingly baked : 20th Feb 2015

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Ahhh… it feels good to be able to sleep till 9ish in the morning. Such a luxury to be able to sleep till you wake up naturally.

Another day of visiting and I wanted to make something rather Chinese New Yearish for the 2nd day of the Lunar New Year! A few China relatives are coming for dinner too so I think I can make a tiny something for dessert!

Kumquat madeleine is another item on my to bake list. The time was not right to bake during the year but it certainly seem really apt today!

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Ingredients:

80g All Purpose Flour
43g Almond Flour
75g Granulated Sugar
80g Cooled Melted Unsalted Butter
1.5 Tsp Baking Powder
60g Kumquat Puree
3 Small Eggs
Thinly sliced Kumquat

Directions

Slice up the kumquats before pureeing and set aside. Melt the butter, boiled and browned the butter. Leave it to cool down before using.

Sift the flour, baking powder together before adding the sugar into the mixture.

After which, whisk the eggs till its foamy and thick. Fold in the flour mixture before adding in the kumquat puree. Finally add in the melted butter in batches and ensure it is incorporated perfectly.

Leave it to chill in the fridge for 1 hr before using. I was lazy and in a hurry so I did not do this step. I understand that it is important to create the “hump”. Maybe thats the reason why my madeleine has no hump? ;)

Grease the madeleine pan and then scooped the batter into it. I placed a slice of fresh kumquat onto each before scooping the batter onto it.

Bake it in a preheated oven of 210 degree for 10 minutes. Let it cool down completely once it is out of the oven.

While waiting so, I worked on the Kumquat Jam:

8 Kumquats
1/4 Cup Water
1/2 Cup Granulated Sugar
1 Tbsp Cointreau

Directions
Slice up the kumquats and add 1/4 cup of water and bring the mixture to boil in a non stick pan. Let is boil until the kumquat is soft before adding in the sugar. Let it boil. It will foam up so watch it closely to ensure it does not overflow. Stir the mixture occasionally. If you are able to cut thru the kumquat using your spoon, the jam would have been done. It would have thickened up nicely.

Lift it off the fire and stir in the cointreau.

While it is still warm, brush the liquid onto the madeleines and position slices of kumquat onto it.

Once it cooled, the jam will be too thick to brush onto the madeleine.

Homemade kumquat Jam!

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Serve and enjoy! Hope the relatives will like them!

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Macarons. Testing recipe.

Freshly and Lovingly Baked on : 19th Feb 2015

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What did I do on the first day of Chinese New Year? Yes, baking. There is a need of a dessert to complete the tea with the girls today. I do have some rum and raisin buttercream leftover from previous bake. So that left only the macaron shells to bake. I have been baking macarons using the same old recipe and same old method for a while. This time round, I have decided to try a new one and see how this new way of baking can be different?

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Ingredients:

35g Almond Flour
30g Granulated Sugar
30g Aged Egg White
53g Icing Sugar

Directions:

Preheat the oven to 140 degree.

I aged the egg white for a night in the fridge. Before using it, I left it to return to room temperature.

While waiting, I sifted the almond flour and icing sugar together. Once the egg white has returned to room temperature, we can start whipping it. Whip the egg white at high speed for 30 sec before adding the granulated sugar. Continue to whip it at high speed till stiff peak is formed.

Fold in the flour/sugar mixture in 2 batches until you form the correct macaronage. In this case, I divide it into 2 portion before adding the desired colourings.

Once the macarons are piped, bake them in the oven for 6 minutes at 140 degree before lowering the temperature to 110 degree. Continue baking them for another 15 minutes. Once that is done, take them out and let it cool completely before piping in desired fillings.

Verdict:

The colour remains vibrant and did not brown at the low temperature. I did not get many hollow macarons as well. The macarons are not that sweet too. Hence for those who resisted macarons due to the sweetness will like these.

6 minutes into the baking process: The feets are already formed!

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The shells turned out good!

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Hear me roarrrrr!!! “Tiger Bread” or does it look like mouse instead? ;(

Freshly and Lovingly Baked on : 15th Feb 2015

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Dutch Crunch roll is an interesting bake with a topping that creates the tiger skin pattern. I am unsure why it is also called tiger bread because the resulting pattern does not seem to look like a tiger but giraffe. This bake is on my to bake list for 2 yrs. I hesitated because I have not find a way to make it interesting or utilise the concept of tiger bread. Most of the tiger bread I saw was round in shapes. In addition, the amount of yeast for the topping does put me off totally. Since I have not made this before, I will not attempt to suit the recipe to my needs but to be a good girl and follow the recipe.

I wanted to create a tiger bread literally by shaping it into a cute tiger. I am hoping the resulting crack on the toppings will look like a tiger. However, after I saw the final baked product, I am actually unsure what it is. It looks more like a porcupine or mouse. Whatever it is, I have attempted. The Dowager came today and she exclaimed ” OH WHAT A CUTE MOUSE!” when she first saw it. I went -_-“””…………. I replied, “please, it is a tiger!”

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The bread roll which I have use is a Japanese Milk bread instead of the usual white bread roll which is the base for Dutch Crunch Roll. The below recipe will make about 9 “tigers”. ;)

Japanese Milk Bread
Ingredients:

310g Bread Flour
90g Cake Flour
30g Unsalted Butter
5g Instant Yeast
5g Salt
25g Fine Sugar
50g Organic Honey
230g Milk

Direction:

Mix all ingredients into the mixer bowl. Knead for 10 minutes before adding in the butter. Continue kneading until it passed the window pane test.

Let it proof until double in size before shaping. For this bake, I have actually left it in the fridge overnight before using. So its a real slow rise for the dough.

Topping

Ingredients:
3/4Cup Organic Brown Rice Flour
1 Tbsp instant yeast
1/2 cup Warm water
1 Tbsp Granulated Sugar
1 Tbsp Canola Oil
1/4 Tsp Salt

Direction:

Once the dough has doubled in size, punched it down gently and divide it up into 60g dough each. Shape it into a long shape and placed it onto the baking tray. Roll out the 2g dough each for the ears and 2g dough for the face patch. Pitch a little for the nose. Do remember to space the dough out to ensure ample space for the dough to do a second round of rising for about 20 minutes.

While waiting, prepare the toppings by whisking all the ingredients together. The texture should be a thick paste where you can spread. If it is not, add in more rice flour. Let it rest for 15 minutes before using.

Once the second proofing is done, spread the toppings onto the dough. Because I am trying to make it into a cute tiger, I did not spread the topping onto the entire dough but 3/4 of it. Do spread it generously.

The final product before sending in to bake.

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Bake them in a preheated oven of 180 degree for about 18 minutes.

The baking progress:

3 minutes into the baking

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10 mins into the baking

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Almost done!

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The successful of this bake which I think will be the “tiger skin Texture” which characterised the Dutch Crunch bread. I think it can be better but I am happy for the first attempt

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I prefer Rokkatei Butter Sandwich (マルセイバターサンド) to Shiroi Koibito (白い恋人). What about u? Its Lambies again.

Freshly and Lovingly baked on : 17th Jan 2015

Lambie 2

Solo Lambie 1

Shiroi Koibito is something I will always receive from friends or relatives who came back from Hokkaido. I am thankful for any gift of love from friends although I do secretly hope that they do not bring me anymore Shiroi Koibito but Rokkatei Butter Sandwich Biscuits instead. I love the buttery and rum taste of these biscuits. It just seem so perfectly combined to bring about an explosion of flavours in my mouth. It is also a very decadent treat in gloomy days given the amount of butter involved. I will anytime prefer this over Shiroi Koibito!

However, my secret wish is never not answered. So I have to resort to baking some for myself instead. ;) I got this recipe from a japanese website a few months back and forgot the link. The recipe that I have here was copied and printed out. I do not dare claim ownership of this recipe. However, after testing it, I think there is something missing in the flavours. I might decide to modify it when I can refresh the taste bud with the authentic ones soon. Otherwise, I am blissfully contented for now.

This is a four part project which took up about 5 hrs of my time. You can simply shape the biscuits into rectangles like the authentic ones or shape it into lambs like I did ( yes, am crazy over lambies recently and I wonder why?)

1) Biscuits
2) White Chocolate and Butter Cream
3) Rum soaked raisin
4) Crumble

Lets get started. I began off with making the biscuit dough since I have to chill it for about 2 hours.

Ingredients:

90g Cake Flour
25g Almond Flour
55g Unsalted Butter
35g Fine Sugar
5g Milk
A dash of Pure Vanilla Extract
An Egg york
2g Baking Soda

Directions:

Sift Cake flour and Baking soda together and set aside. Soften the butter with the sugar and cream it till it turned pale. Fold in the almond flour until well combined before adding in the egg york. Beat it well and add in the milk and vanilla extract. Ensure all are well beaten together before adding in the flour + baking soda mixture in 3 batches. Fold in until just combine. Do not over mixed it.

I divided up the dough as follow. Pinch out 60g of the dough and add in 3 g of milo powder. Mix it well. Use a cling wrap to wrap the dough and twist it tight. Pinch out another dough of 5g and add in a little charcoal powder, mixed well and twist it tight in a cling wrap. Finally, pinch out another 5g of dough and add a little pink colouring into it. Mixed it well and twist it tight. Pull out a piece of cling wrap and position the remaining dough onto it. Use another piece of cling wrap to cover it and roll it out flat. Refrigerate all doughs in the fridge for 2 hrs.

While waiting, work on the remaining of the components.

Rum Soaked Raisins

Ingredients:
20g Fine Sugar
60g Raisins
15g Rum
50g Water

Directions:

Use a small pot and melt the sugar with the water over low heat. Add in the raisin and let it boil for a few minutes. Once done, take it out and add in the rum. Stir well to combine and bring it to a boil again. Once done, let it cool down. Refrigerate it till you are ready to use it.

Butter and White Chocolate Cream

Ingredients:

50g Unsalted Butter
A pinch of salt
60g White Chocolate
5g Rum

Directions:

Melt the white chocolate over a double boiler and leave it to cool down. Beat the butter and salt up until it resembled beaten up cream. Add in the cooled white chocolate and beat it again. Then add in the rum and beat it till well combined. Leave it to firm up in the fridge until you are ready to use it.

Crumble

Ingredients:
25g Unsalted butter
60g Plain Flour
A pinch of Salt
25g Fine sugar

Directions:

Mix flour, salt and sugar into a bowl. Cut the butter into cubes. Placed it in a bowl. Refrigerate both bowls of ingredients for 1 hr before pouring the flour mixture into the bowl that contained the butter. Use your finger and rub the flour into the butter until it resemble fine crumbs. Once done, refrigerate again until you are ready to use it.

Shaping the biscuits:

I basically use a round cutter and cut out circles of biscuits from the flattened out dough and positioned them onto the baking tray. Ensure it is well spaced out. For this amount of dough, I am able to make about 4 pairs of cookies.

Then I pinched out a small amount of dough and round it up before flattening it and positioning it onto the bottom half of the round biscuits. Next, roll out balls of pink dough and black doughs as nose and eyes. Once done, I rolled out strips of milo tinted dough and shape it into a spiral for the horns. I am not able to weigh them because the weight does not register on my weighing machine. Eye ball the proportion of sizes if you can. A lot of these shaping are done free hand.

Before Baking:

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Once the foundation of the cookies shaping are done, I firm it up in the fridge while heating up the oven to 175 degree.

When they are ready to bake, I basically scattered some crumbles between the horns to create the cashmere effect. Then I baked these for 10 minutes or until it brown at the sides.

While Baking:

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Once it is taken out of the oven, I let it cooled down for a few minutes before attempting to lift it off the baking tray. Once all are lifted off the baking tray and let them cool down completely.

Assembly:

Spread a generous layer of cream onto one side of the biscuit and add in a reasonable amount of raisins before sandwiching it up.

See the decadent butter white chocolate cream?

Lambie with cream and raisin

Let these firm up in the fridge for a day before serving!! Itadakimasu!

Floating Lambie 1

3 Lambie 1

Sacrificial Lamb.. or Ram? Ehm…I just want to make it into a mantou!

Freshly and Lovingly Steamed : 16th Jan 2015

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I was at church today when Pastor spoke about the sacrificial lamb. It stirred this desire within. A desire which I have been wanting to realise. This idea was conceived way ahead i.e. at least 1 month back but I just do not have the desire and motivation to go ahead with it. Weekend has been such precious time to rest and work on the business. However, I think its an apt timing today after hearing pastor Prince spoke about the sacrificial lamb.

This creation is nothing new. I am going to use my old trusted mantou recipe. The only difference is making it to look like a 3D ram. I only have an idea in my head of how to go about making it. Before I start, I pray that it will turn out to be exactly how I conceive it to be.

So here go:

You can refer to this post for the mantou recipe.

http://iwannabakethistoday.com/2014/02/22/馒头阿%E3%80%82%E3%80%82馒头%E3%80%82%E3%80%82我真的对你情有独钟%E3%80%82%E3%80%82steamed-buns/

To make this Ram Mantou:

1) Roll out 50g dough each and round it up. Place this main dough onto a piece of parchment paper. I cut a bigger square than normal since I know that it will expand while steaming and I need to cater for that.

2) Roll out 5g of dough each for the horn. Roll it out into long strips and then create it into a spiral. After testing it now, I realised that I probably need to coat this strip of dough with flour before rolling up into a spiral shape. In that case, the dough does not get fused into each other and the spiral will be more distinct.

3) position the horns onto both side of the dough

4) Then its now more free play. Pinch out dough size of 1g and 2g. Round it up and position it onto the body of the main dough. I suggest alternate of different sizes of dough.

5) This mantou took me a long time before of the individual doughs that you need to pinch out and position onto the main body of the mantou. You can get a friend to help! ;)

6) Once done, let it proof for another 15 minutes and follow the instructions in the mantou recipe to steam it.

7) Let these babies rest and cool down before using edible food colouring pen and draw in the eyes and nose.

Remember to steam it in medium heat. Too high a heat will cause the dough to burst!

I was seriously amused by the outcome. It is beyond my expectations but it certainly gave me a good laugh. I think baking should be fun and experimental. I truly enjoy the unexpected outcome and the laugh the whole family get out of it!. Although it is not very nice an outcome. I believe in learning from the mistakes. Hope you can enjoy this undesired outcome as well!. ;)

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