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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All you need is Nut Spread, Egg and Sugar to make this Cashew Nut spread biscuits! Happy Lamb Year!

Freshly and Lovingly Baked : 11th Jan 2015

Sheep in 2 with flowers

Sheep in Group 1

Yes, Chinese New Year is coming. The coffee table looks awfully empty with just a vase of flowers. Too many commitments taking my time away from baking. I need to do an easy bake which does not take up hours of my time. I bought a jar of cashew nut spread hoping to substitute my laziness to roast and grind the cashew nuts. This is a recipe testing bake. So lets see how it turns out to be!

I love this bake for the fact that it is gluten free and have no additional butter in this bake. The fat came solely from the cashew nut spread. This is a flourless biscuit version. So for those on a low carb diet, this is perfect!!

I think this will be a hit among my colleagues since WE are always on a low carb diet!

Sheep Alone

Sheep in 2

In fact, this basic ratio form the foundation of other variation of biscuits. You can add fresh nuts into it or chocolate chips. Or you can change the nut flavor but simply changing the nut spread. If it is too sweet, you can simply take 1 to 2 tbsp out from the 1/2 cup. I do find this ratio a tad too sweet so just take 1 to 2 tbsp of sugar out. Originally, I use granulated white sugar to bake this project. However, it is better to use fine sugar so that you will not have visible sugar bits that you can bite into.

No need grinding of nuts or a whole cocktail of ingredients. All you need is the nut spread, sugar and egg! How easy can this be? Shall we get cracking?

Sheep BIP

Ingredients:

1/2 Cup Cashew Nut Spread

1/2 Cup Fine White Sugar

1/2 Whole Egg (about 20g)

Directions:

Combine nut spread and white sugar together until well mixed. Then add in the egg and mixed well. Preheat the oven to 175 degree while you work on the dough.

Once done, scoop up a desired amount and round it up with your palms. Position the cookies onto the baking tray with parchment paper. You can either use a fork to make it flat or you can choose to do the lamb cookies design which I did. I took out a small portion of the dough and add charcoal powder into it.

Once you have done up the cookies into the desired patterns. Bake these for 9 minutes. Do not attempt to lift the cookies off the parchment immediately after taking it out from the oven. Let it cool for 6 to 8 minutes before attempting to remove it.

SHeep in 3

Sheeps in Group 2

The “must-have” Bread of the Season! Panettone!

Freshly and Lovingly Baked on : 21st Dec 2014

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I am truly panicking at this stage. I have not wrapped the presents nor finished my Christmas Shopping. I have not cut my hair not have I prep myself for Christmas Day. I have to push back all Christmas period catch up with friends because I am struggling with some work. The eyes suffered the most since they are strained beyond recognition. I told the Dowager that it is her job now to ensure I maintain my pilot vision. Yes, I have perfect eyesight and I do not intend to ruin that.

Back to the Christmas shopping, I struggled to find an apt gift for some friends who do not need anything. They are either too rich beyond words or they are simply picky and difficult to please. Despite so, these are still some of the most supportive friends I have had during the past few years and I intend to keep them close and sticky regardless. Panettone is a bread that I will always bake during Christmas. To me, its a tradition. To me, it symbolises Christmas.

Due to time constraint since I am running on a tight schedule, I will post this recipe later. For now, you can consider this panettone recipe which I have posted last year. I made some changes to it this year and it turned out even more fabulous! I can smell it while working in the room. If you can, try not to sink your teeth into it immediately after it has been baked. I will suggest leaving it overnight before attempting to taste it. It will surely taste even better then.

http://iwannabakethistoday.com/2013/12/15/i-know-its-panettone-again-but-its-2013-version/

For now, I hope the pictures are sufficient!

In the raw form:

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While Baking:

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Cross Section:

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Sticky Sticky Brioche Cinnamon Ginger Bun to Kick Start the Christmas Season!

Freshly and Lovingly Baked on : 14th Dec 2014

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Its another 11 days to Christmas. Somehow, it does not feel very Christmasy this year. Is it because I have not been parking myself in the malls to soak up the gorgeous Christmas decoration,galore of Christmas gifts and glorious foods? It seems to be the case since I have been parking myself in front of the computer adjusting up to 650 pictures for the new envysg.com website. It has been a daily cycle of 6.45 am to work and home at 7 pm. A short period of rest is all I have before I start on my 2nd “job”.

I have not bake anything in 3.5 weeks due to the unnecessary “busy busy work”. It felt like eternity. After church today, I have decided to create some Christmas ambience. And I cannot think of anything better but to fill the house with gorgeous cinnamon and ginger smell. It is an all time favourite bake of cinnamon bun. The only difference is that I used a brioche dough instead. I decided to up the calorie content in this bake with a coat of sugar ginger “sticky glue”.

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The smell that ultimately emerged was intoxicating. I sat on my sofa inhaling deeply. Remembering this very day that I baked for Christmas and Jesus.

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Ingredients :
400g Bread Flour
170g Unsalted Butter
1 Tsp Salt
2 Tbsp Granulated Sugar
4g Instant Yeast
85g Milk
4 Eggs
1 Egg york

Filling
1/4 Cup Brown Sugar
1 Tsp Salt
3 Tbsp Cinnamon Powder

Toppings
65g Unsalted Butter
1 Tsp Salt
2 Tbsp Grated Ginger
1/2 Cup Brown Sugar

Directions:

Mix Milk, eggs and york in a bowl and set aside. Combine the dry ingredients (except for butter) together before pouring in the wet ingredients into the dry. Give it a rough mix before kneading it for about 10 minutes. Add in the softened butter slowly until all are incorporated into the dough. Do a window pane test. Once that is passed, let the dough proof for 1.5 hrs or double in size before deflating and roll out into a rectangle shape.

Mix the topping ingredients together until it form a paste. Spread this paste onto the bottom of the desired baking pan.

Mix the filling ingredients together and sprinkled all onto the rolled out dough. Roll it up tightly and sliced it up.

Position the sliced dough onto the baking pan and let it rest for 25 minutes. During this time, heat up the oven at 180 degree. Once the dough has been rested, bake it for 25 minutes.

Let cool and serve!

Texture

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Yawn…. It is too sane a Bake. As it is, Thyme and Lemon Cakes.

Freshly and Lovingly Baked : 27th Nov 2014

Top view 27th Nov Blog

27th Nov close up blog

I took one and a half week’s break from baking. A gorgeous girlfriend’s wedding in Phuket occupied the weekend. A wedding that is so beautiful that I am glad that I am a part of it. It is also the start of a long break from the market during which I am determined to run all my errands, recollect and recompose for 2015.

It is a sane bake today without going too overboard. I have the tendency to overdo my bakes. I like bakes that are unique rather than mainstream but very often then not, non-mainstream bakes are not easily accepted nor are they popular. It is a constant struggle which I face as I matured into this journey.

The smell of lemon can be intoxicating. I figured that you can use basil or rosemary if you do not have thyme. These herbs do complement lemon. It took me a good half an hour to clean the lemons, juiced and zest it.

27th Nov Half Blog

27th Nov Quater Blog

Ingredients :

1+1/2 Cup All Purpose Flour
1.5 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
1 Tsp Pure Vanilla Extract
A pinch of Salt
114g Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1/2 Cup Milk
1/4 Lemon Juice Pasterized
1 Tsp Pure Lemon Extract
2 Tsp Lemon Zest
5 Tbsp Freshly Squeezed Lemon Juice

Decorations :

Lemon Icing
2.5 Tbsp Powdered Sugar
1 Tsp Lemon Juice

Directions

Sift the flour, baking powder, bicarbonate of soda and salt together and set aside. Mix milk, lemon juice, fresh lemon juice, zest and lemon extract into a bowl and mix it up. Next, beat butter and Sugar till light and fluffy. Add in an egg at a time and combine well before adding the next one. Once both eggs are well combined, add in the vanilla essence. Next, fold in the flour and liquid in alternate fashion ending with the flour mixture.

Greased the desired pans. In this case, I use small bundt pans. Divide up the batter and bake these in a preheated oven of 170 Degree for 35 minutes.

Once done, let it cool down. If you like to decorate it, you can use the icing and thyme leaves to do so. I mix the powdered sugar and lemon juice together. If you like a more liquid consistency, you can add in more lemon juice. In this piece of work, I need a stiffer consistency. So I piped small balls and positioned some thyme leaves on it.

My mom came by with dinner today. She looked at this piece of work and chided me for using the same pans over and over again. Her last words to me before she sashayed off is ” you are running out of creative juice and it is time to work on it”.  I seem to have travel through time. Suddenly, I saw myself sitting on my bed with my exam results as tears streamed down my cheeks. An “O” level result slip with all A1 and one B1. She said ” it is not good enough”. Fast forward to today, her words still affect me.