Mocha Walnut Marble Bundt Cake

Bake this cake last night coz my daughter saw me reading the book I just bought 2 weeks ago. She pointed at one of the pages and said why don't you bake this!
Well after finished cooking my dinner I prepared the ingredient and mix everything! Kinda worry coz that was my first time baking this cake, hope that it will turn out to be as good as the picture shown in the book!
After waiting for about an hour, voila........! There it is, my mocha walnut marble cake, I use the Bundt pan bought during sale in Sogo, hehehe.... Not bad ehhh!
(recipe from Dorie Greenspan , baking from my house to yours)


2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature (8 oz)
2 tablespoons unsalted butter, at room temperature
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot or cold coffee (can also use plain water)
1 teaspoon finely ground instant coffee or 1 teaspoon instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

Directions:
Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube. Whisk together the flour, ground walnuts, baking powder, and salt.Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate. Remove the bowl from the heat. Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients). Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly. If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them. Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on wire rack.

Sunday morning with French Baguette

Feel like having baguette for breakfast this morning, I love this bread when I first set my foot in Paris in 1994, I stayed in Sofitel Paris and that was during winter and Ramadhan. Perut dah keroncong after whole day touring the city alone. Nobody want to follow me coz it's freezing cold.
On the way back to hotel I saw this shop selling bread and bought the baguette, ate it during breaking fast and since then I love it. Tapi di Malaysia ni roti ni punya lah keras Dan liat! Mungkin kena makan fresh agaknya but in Paris walaupun tak fresh tapi sedap juga, entah lah maybe that is personal. Semua orang Ada citarasa sendiri kannnn! Yang pentimg my baguette baru siap Dan memanggil-manggil mintak di Makan tu! Woohoo....... Jom Makan !


Easy French Bread
Source: Daily Delicious
Make 2 (33 cm long breads)


300g ............................... Bread flour
1tsp ................................. Honey
1½tsp ............................. Instant yeast
1tbsp ............................... Olive oil
200ml ............................. Water
1½tsp ............................. Coarse sea salt
.......................................... Yellow cornmeal for sprinkle over the pan
2cup ................................ Boiling water for baking



Mix olive oil, honey and water together, put flour, instant yeast and salt in the bowl, whisk to combine. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.Take the dough out of the bowl and knead if the dough is a bit dry sprinkle with 1-2 tbsp water, you will see the dough will be elastic. (See how to knead here).

Put the dough into a light oiled bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Place a baking paper or silicone baking mat over a sheet pan, or use a French bread pan (I use this one), sprinkle with the yellow cornmeal.
Divide the dough into 2 pieces.
Roll into balls and let the dough rest for 10 minutes.
Press the ball lightly and shape into a long oval, do the same with another ball.

Use the side of your hand press the center of the dough, and roll again (do it 2-3 times until you get a desired length )
Place the shaped dough over a prepared pan.
Let the dough rise until almost double in size, about 30 minutes.


Preheat the oven 220°C and place a roasting pan in the lowest shelf of the oven.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Put the bread into the oven and pour the boiling water into the roasting pan, bake for 10 minutes.
Reduce the heat to 200°C bake for an additional 10 minutes, or until bread golden.
Remove from baking sheet, and cool on a wire rack.

Molten Chocolate Cake

Today our programme is quite full, bukan apa, program dengan anak saja dah penuh, dari pagi sampai petang. Penat, tambahan pula cuaca yang agak panas sekarang. Mata pun lesu saja. Dapat bantal fuhhhh best kan!
Hari ni nak cuba buat Molten chocolate cake tambahan pulak my baking buddy Puspa beritahu senang nak buat. Nasib baik bahan semua ada, so apa lagi zasssssss..... To the kitchen I go! Hehehe....preparation take less than 15min kalau bahan nya ada, follow instruction and you'll have this chocolate cake within 30 min! So easy! Thanks Rima for sharing the recipe!

200g dark chocolate
50g butter, chopped
4 eggs
1/2 cup sugar
2 tsp vanilla extract
1/4 cup flour, sifted
1 Tbs cocoa, sifted
dusting of cocoa and cream to serve

Method
Preheat the oven to 180C.
Grease 6-hole Texas muffin tins with butter and flour them, too.
Melt chocolate with butter in a double boiler, set aside.
Beat eggs and sugar until pale and thick.
Beat in the cooled chocolate and butter mixture. Keep beating until smooth.
Fold in sifted flour and cocoa, mix well.
Spoon into the prepared muffin tins, and bake for 10 minutes.
The pudding should be light to touch and will be soft in the centre.
Remove them from the tins as carefully as possible, if you don't want to end up with messy results.
Serve them warm, and watch the lovely lava flooding down. Amazingly dark and oh-so-sinful. Enjoy.

Chewy Oatmeal Cookie

Last night after watching my 'Korean drama' kelam kabut masak for dinner. Mr hubby nak balik mana taknya hehehe wifey sibuk nonton tv tapi siap jugak masakan ku by the time dia sampai rumah! After that terlebih rajin terus buat cookie, I love cookies yang ada nuts and oat or bran, lain dari the normal cookie yang selalu makan, mungkin di U S cookie ni biasa dah tapi di Malaysia tak ramai yang minat tambahan pulak ia sedikit chewy. Recipe from my favorite Miss Anna Olson, I like watching her in Sugar from Food Network, tengok je dessert dia rasa tak sabar nak masak macam dia! Hehehe berangan laaaa.....

Ingredients

• 10 tbsp unsalted butter
• 1/3 cup light brown sugar, packed
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 3/4 cups old-fashioned rolled oats (not instant)
• 1/2 cup all-purpose flour
• ¼ cup whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips, raisins, chopped walnuts, coconut or any combination

Method

1. Preheat oven to 375F (190C) and line a baking tray with parchment paper
2. Melt butter in a sauté pan over medium heat until bubbling subsides and butter browns, about 5 minutes. Strain butter through a coffee filter and cool to room temperature.
3. Beat butter with brown sugar, sugar and egg until smooth. Stir in vanilla. In a separate bowl, stir oats, flours, cinnamon, baking soda and salt to combine. Add oat mixture to butter mixture and blend. Stir in choice of chocolate chips, raisins, walnuts, and/or coconut. Drop by spoonfuls onto prepared tray and bake in the center of oven for about 12 minutes, until browned. Let cool for 5 minutes, then gently remove from tray onto a rack to cool completely.

It’s important that the butter has cooled completely, otherwise the cookies will spread too much when they bake The melted butter is my little trick to a truly chewy oatmeal cookie

My first croissant ever........

Last night while waiting for my daughter, I feel like baking something for today's breakfast, muffin dah jemu, cake....ahhhh boringnya! Teringat dulu belajar buat croissant dengan chef Steven at Pastry Pro, nak cubalah! Memang first time buat lenguh tangan. Tapi agaknya kalau selalu buat tanganku ni bermuscle kut! Wakakaka......hasilnya jadi lah croissant pertamaku in history! Tadaaaaaa.....recipe from Pastry Pro Chef Steven

1000 gm bread flour
30 gm yeast
100 gm egg
20 gm salt
80 gm sugar
60 gm milk powder
15 gm bread softener(i used IREKS format from Pastry Pro)
30 gm unsalted butter
470 gm water
600 gm pastry margarine or butter ( i used IPSA Halta croissant margarine from Pastry Pro)

Method
Mix flour and yeast on 1st speed for 30 seconds. Add egg, water, salt, milk powder, format and butter. Mix it at 1st speed for 3 minutes and then 2nd speed for another 3 minutes. Roll the dough to 1.5 cm thick. Transfer to a metal tray. Cover it with plastic. Ferment the dough in freezer for about 20 minutes or until the dough is firm. Remove the dough from freezer and leave it on the table for 10 minutes till it is pliable. Roll the dough to a rectangular shape. Cover 1/2 of dough with halta margarine. Roll the dough to about 4mm thickness. Fold the dough three times using Single fold technique and put the dough into freezer after each fold. After the final fold, roll the sheet into about 2 mm thickness. Cut the dough into triangle shape. Fold the dough into croissant shape. Leave it to prove for 1 hour at less than 30C and 75% RH until the dough almost the double. Bake it for 20 minutes at 220C or 180C in a convection oven for 20 minutes. 

Carrot Muffin

Agak lama dah tak menjengah blog ni, kesian dia, today terasa macam nak buat muffin, nak buat carrot muffin pulak rasanya, coz ingredient yang agak simple and yang penting barangnya dah ada di rumah. Siang tadi di tempat kerja , sempat jugak melawat kedai buku Kinokuniya, rabak jugak poket, tapi buku idamanku dah jadi milikku, seronok bukan kepalang walaupun poket ku kosong, hehehe........recipe from joy of baking

Carrot Muffins Recipe:

1/4 cup (60 ml) pecans or walnuts, toasted and coarsely chopped

1 1/3 cups (320 ml) grated raw carrot (about 2-3 peeled carrots)

1 small apple, peeled and grated

1 1/3 cups (175 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) coconut (sweetened or unsweetened) (optional)

2 large eggs

1/2 cup (120 ml) safflower, corn, vegetable, or canola oil

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. 
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.  
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 12 standard-sized muffins.

I don't like the frosting so i skip it.

Bingka Labu

Salam Ahad pada semua. Cuti sekolah ni di mana-mana saja di hujung minggu pasti ada kenduri kahwin. Just got back from a wedding, saudara sepupu sebelah mak di PJS Petaling Jaya. Meriahnya!! Cantik pasangan pengantinnya.....Serba biru, dari pakain pengantin hinggalah ke khemah dan door gift...everything is blue!
Weather a bit hot, i was thinking of baking something...tapi kurang ada mood!!! Bukak fridge terpandang pumpkin yang di beli hari tu tak terusik lagi. Dalam hati terus terasa nak buat bingka labu! Hahahaha....i'm a pumpkin fan...so anything got to do with it, i'll love it...pumpkin bread, pumpkin muffin, bingka and lepat...my favourite!

Bingka ni i bake in the oven...this one just came out from the oven.

So...for my tea time today...tadaaaaa!!!!!My bingka labu....happy sunday everyone!


INGREDIENTS:
5 Grade B Egg
500ml Coconut Milk
200g Flour
190g Granulated Sugar
1/2 tsp Salt
1 tsp Vanilla Essence
450g Pumpkin - steamed
Sesame Seeds - for sprinkling

METHOD:
- Place pumkin & coconut milk in a blender & process until pureed. Pour into a big bowl. Blend the remaining ingredients (except sesame seeds) until smooth. Strain into pumkin mixture & mix well.
- Line tin with aluminium foil & spread 1 tsp oil. Heat the tin in oven for 10 minutes. Pour batter & sprinkle sesame seeds.
- Bake at 180C for 45 minutes or until cooked.


source: Bisousatoi