Bunnies on the loose. Lemony Coconut Muffin, Biscuits and Cream Cheese Frosting.

Freshly and Lovingly Baked on : 27th August 2014

image

image

I wanted to share how to incorporate coconut oil into my bakes. If you have read the health benefits of coconut oil and how it can be use for a great variety of purposes, you will definitely buy a bottle. I have a few bottles in stock for a variety of reasons. From using it on my hair to alleviate the dryness and damages, to replacing my usual moisturizer for body and face, to using it to dress my sprouts and finally to bake. As a matter of fact, some research papers which I read did say that replacing some of the daily fats with coconut oil does aid in losing weight too.

I hope the words “LOSING WEIGHT” will obviously caught your eyes. ;)

If you like to read more about the benefits, here you go:

http://envysg.com/articles/were-going-nuts-over-coconut/

This bake project took me 2 weekdays to finish since I got to work as always. The stress is also getting onto me . I cannot understand why there is hardly any rebound in EURUSD AT ALL!!!! Urrggghhh….. Anyway, lets get to it. I made the muffins on Day 1 and the Biscuits and Cream Cheese Frosting the next day.

The Lemon Coconut Muffins!

Ingredients :

1 Cup All Purpose Flour
1 Cup Organic Coconut Flour
1 Cup Yoghurt Plain
2 Eggs
3/4 Cup Sugar
1/4 Cup Unsalted Butter
1/4 Cup Organic Virgin Coconut Oil
Zest of 1 lemon
1 Tbsp Pure Lemon Extract
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt

Sift flours, baking soda, baking powder and salt together and set aside.  After which, cream the butter, coconut oil and sugar until light and fluffy before adding in the eggs, lemon extract, zest and yoghurt into the mixture. Next incorporate the sifted ingredients until just combined. Basically, you can bake it in muffin cups. I baked half of it in muffin cups and half of it in a round bottom baking pans in order to create this piece of work I have in mind.

Baked them in a preheated oven of 190 degree for 20 to 25 minutes.

Lemony Coconut Biscuits

Ingredients :

1/2 Cup Dessicated Coconuts
1/4 Cup All Purpose Flour
1/4 Cup Organic Coconut Flour
1/4 Cup Granulated Sugar
1/4 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Coconut Oil
8 Tbsp Water
2 Tbsp Lemon Juice
1/2 Lemon zest

Directions:

Mix all ingredients in a mixer until it forms a stiff dough. Flatten it by rolling it using a pin. Wrap it up in a clingwrap and refrigerate till firm. It will take about 45 minutes.

Then use a round cookie cutter and cut the dough out. With the remaining of the patch of dough, I shape it into the ears of the bunnies.Bake it in a preheated oven of 190 degree for 11 minutes or until golden brown.This will give a chewy kind of biscuits. I baked it longer to crisp it up further. After 11 minutes when the side started to brown, I tent it to prevent it from getting charred!

This is how the biscuits look like after baking.

image

Lemon Cream Cheese Frosting

Ingredients :

8 oz Cream Cheese
1/4+1/8 Cup Granulated Sugar
2 Tsp Lemon Juice
4 Tso Coconut Powder

Directions :

Beat all ingrdients together and chill. This amount of cream cheese frosting is probably only able to frost 2 bunnies in this project. If you like to frost more bunnies, you can always double or tripled the quantities.

If you like to know where to get the organic coconut flour and organic coconut oil, you can get them from envysg.com

Top View

image

Another vain shot

image

Italian Herbs and Tomatoes Foccacia with home made stewed beef, leek and barley soup!

Freshly n Lovingly Baked n Stewed on :  23rd Aug 2014

image

image

I am excited and happy to have friends over to bake and eat together.  I am not good with cooking. The few things I can do decently is probably this beef stew. So I decided to get this going first today while waiting to bake the focaccia with the gals.

What I prepared the night before is to infuse the olive oil with itslian herbs. I pour in about 80ml of extra virgin olive oil into a bottle with 1 Tbsp of Italian Dried Herbs. I also added in a pinch of black pepper and salt. Shake it well and let it sat overnight.

Ingredients for the beef, leeks and barley stew:

4 Cups Beef Stock
4 Cups Water
2 Tsp Salt
3 big stalk of Leeks
2 Big Brown onions
1 Cup Pearl Barley
2 Cloves Garlic
1/2 Can Chopped Tomatoes
1 Cup Dried Wild Mushrooms

Directions :

Slice up the leeks, onions and chop up the garlic. Slice up the beef into bit size pieces. Take 3 Tbsp of the herbs infused olive oil and use it to fry the garlic until fragrant. Add the onions and caramelised it. Add in the stock and water and bring it to a boil. Add in the beef, leeks, wild mushroom and barley. Let it boil for 10 minutes before lowering the heat. Let it simmer for 1.5 hours before adding in the chopped tomatoes. Continued to simmer for another 1.5 hours.

Foccacia

Ingredients

235g Bread Flour
10g Herbs infused olive oil
3g Instant Yeast
5g Salt
4g Granulated Sugar
150g Water

10 Small Cherries Tomatoes ( halved it and toss it in 2 Tbsp of herbs infused olive oil) and set aside.

Directions:

Add in the flour, salt, sugar and yeast in the mixing bowl before adding in the herbs infused oil and water. Mix it up before knead till it passed the window pane test. Let it did its first proof until it doubled in size. Once done, take it out, knead out all the air pockets and shaped it into a round shape. Flatten it and place it onto a baking tray. Let it did another round of rise for 30 minutes. Brush a layer of herbs infused olive oil onto the dough. Once done, pushed the tomatoes into the dough and baked it in a preheated oven of 220 degree.

Only slice it up after it completely cooled down. Unfortunately, I do not have the time given that it is almost dinner time and everyone is hungry!

image

McDull’s Rye Bread – Low Fat, Whole Grain, Healthy and Organic!

Freshly and Lovingly Baked: 17th Aug 2014

IMG_0519

Yes, I double baked today. Its a baking marathon given that I was not able to do much yesterday.  Two firsts today. One is the use of organic Dark Rye Flour and the second is the attempt to paint on bread. The usage of yolk in the “paint” for the bread allows a fluid flow. Painting using this concoction is a breeze.

Actually, I have attempted to paint Mc Dull which is one of my all time favourite Cantonese Cartoon Character onto the swiss roll in the bake project earlier .

http://iwannabakethistoday.com/2014/08/17/swiss-roll-with-no-baked-cheese-cake-fillings/

Mcdull – Wikipedia’s Definition

“McDull (Chinese: 麥兜 jyutping: mak6 dau1) is a cartoon pig character that was created in Hong Kong by Alice Mak and Brian Tse. Although McDull made his first appearances as a supporting character in the McMug comics, McDull has since become a central character in his own right, attracting a huge following in Hong Kong.”

Unfortunately, due to the delicate batter and too fine an outline which I have attempted on McDull, the picture just got stuck onto the parchment paper. After attempting twice, I decided to give up. However, I need to paint McDull somehow and my mind is fixated on another bake project. That lead to this rye bread attempt.

Unfortunately, in my attempt to 3Dfied Mcdull, the cap and nose dough was not up to standard and hence as I attempt to paint Mcdull, the proportion was not exactly cute. On my practice round (which you can see from the mcdull on kitchen towel), I am able to control the proportion and hence it does look like Mcdull. But everything is not always as planned. I was a tad disappointed but I think I am able to do better the next round!

I have also included here a plain version of the rye bread if you are not that keen to attempt a Mcdull. Basically, I just scored it before baking!

IMG_0490

IMG_0491

IMG_0496

Ingredients:

200g Bread Flour
50g Dark Rye Flour + More for dusting and coating
25g Brown Sugar
2g Salt
4g Yeast
170g Water

Directions :

Mix all ingredients in the mixing bowl of the mixer. Use a dough hook for kneading. Knead it for 15 minutes or until it pass the window pane test. After which, let it proof till double in size. Once the 1st round of proofing is doe, divide the dough into 5 dough of 80g each. Round it up and let it rest for 10 minutes. Deflate the dough after the initial rest and shape it into a round shape. Coat the top of the bread with rye flour and place it onto the baking tray lined with parchment paper. Use a sharp knife and score it. I score it to look like a leaf. So you score one in the centre and two slanting slashes on each side. Let it proof a second round before baking it in a preheated oven of 180 degree for 10 minutes.

For the McDull version, I actually took out 5g of dough from each single dough. Shape 3g into a semi circle for the cap and 2 g into the oval for the nose. Position it onto the round dough. I let it proof a second time for about 20 minutes as well like the plain rye bread version before baking it in the oven for 9 minutes. After which, I took these out and started the painting.

The paint concoction is as such:
1/4 Tsp Charcoal Powder
1/4 Tsp Water
1 Tsp Egg york

Direction:

Mix charcoal Powder and water together first before adding in the york. Stir till it form a smooth paste.

Practice on kitchen towel first before attempting it onto the bread. Once that is drawn onto the bread, I returned the bread into the oven for another 1 minutes to set the painting as well as to cook the york.

So here goes: McDull Version!

IMG_0508

IMG_0509

Swiss Roll with No Baked Cheese Cake Fillings?

Freshly and Lovingly Baked on : 17th Aug 2014

image

image

 

Do you feel that sometimes you really just want to spend time alone? I have been out after work the whole week. It is either dinner appointments or meetings. I really need the time to re charged again. I cannot be the happy, engaging face 24/7 without time to recharge and unwind.

Today, I chose to do so. Simply enjoying myself. Ahhh…. Simply me.

I am trying out a new swiss roll recipe. To be honest, it took me a while to decide on the fillings. I finally decide on a cheese cake filling because I have never made one before and no baked cheese cake filling is just perfect for this swiss roll.

Ingredients :

Egg yolk batter
4 Eggs
105g Cake flour
20g Granulated Sugar
80g Water
50g Canola Oil
A few drop of pure vanilla extract

Egg white Batter:
4 Egg Whites
65 Granulated Sugar

Cream Cheese Cake Fillings

125g Cream Cheese
25g Granulated Sugar
100g Heavy Whipping Cream
1.5 Tbsp Lemon Juice
62g Yoghurt
5g GElatin Powder
40g Hot water

Directions:

Egg yolk batter
Beat the egg yolk with sugar until pale and creamy. Then add in oil, water and vanilla extract. Combined well. Add in the sifted flour in batches and fold it in.

Whipped up the egg whites for the egg white batter till foamy. Gradually add in the sugar and whipped at high speed till stiff peaks.

Fold the whipped egg whites into the egg york batter. Pour it into prepared pan of about 31cm x 23cm. Bake it in a preheated oven for 15 min at 170 degree.

This pan size will still result in some leftover batter. So if you have a bigger pan, you can use it.

Once done, flip it onto a fresh piece of parchment and peel off the old parchment gently. Flip it over again onto another piece of parchment. Roll it up and let cool while you prepare the filling.

Dissolve the gelatin in the hot water and set aside. Stir the cream cheese until it softened and add in the granulated sugar. Combine the cream cheese and sugar well. Add in the lemon juice and incorporate it into the cream cheese.  Then whip the heavy cream until it formed soft peak. Stir this whipped cream into the cream cheese mix before adding the yoghurt. Once done, slowly add in the dissolved gelatin and stirred it in. Let it chill in the fridge for 1 hr before spreading it onto the roll cake.

One you rolled up the cake,  tightened the end of the parchment paper and set it for 3 hrs in the fridge before slicing.

To decorate the swiss roll, I have decided to use the leftover cream cheese fillings. The remaining fillings are divided up into 3 portions and coloured in graduation of blue colours. Then piped circles onto the sliced swiss roll before serving. ;) Not only is it a pretty sea of blue, it is also an added decadence to the already creamy swiss roll!

image

image

image

This is the plain version before I decided to “Dress” it up. I love the texture tremendously.

image

image

Tofu milk bread with organic dried apples! My Holy Communion bread!

Freshly and Lovingly Baked on : 10th Aug 2014

 

image

image

A nice windy day. A good message on Grace preached by Pastor Joseph Prince at church today. A nice cup of Earl Grey Tea Latte at Starbucks. A quiet time spent reading. And finally a deep desire for Holy Communion on my own tomorrow.

This thus led to the bake today. Just a simple loaf pan with whatever ingredients I can find at home. It is an interesting use of silk tofu in this bake. I happened to have some leftover from yesterday’s use for dinner.

image

image

Texture of the bread

image

I am in love with the “skin”. Everyone in the family will peel off the sides before eating the bread. I will be the scavenger hawking at those peeled products and shoving those down my throat.

image

Ingredients:

30g Unsalted Butter
200g Cake Flour
50g Bread Flour
100g Milk
50g Silk Tofu
30g Sugar
4g Salt
3g Instant Yeast
20g Organic Dried Apples

Directions:

Smashed tofu into smaller pieces and set aside. Beat egg with milk and set aside.

Mix flour, salt, sugar and yeast in the mixing bowl before pouring in the liquid and tofu. Stir to ensure the flours are mixed well with the liquid. Knead the bread for 5 to 7 minutes before adding the butter and knead until it pass the window pane test.

Add in the dried apples until it get folded in well into the kneaded dough. Then let it proof until double in size before deflating it and rounding it up. Placed the rounded dough into the desired baking ware. I used a square bread pan in this case. Let it do another round of rise until it reached about 80% of the pan.

Baked it for 30 minutes in a 180 degree preheated oven.

Once done, take it out and let it cooled down completely before slicing.