Friday 22 February 2013

Coffee Oreo Buttercake

I baked the cake yesterday , late in the evening. Keep looking for something to eat for teatime, decided to bake this cake. Millions thanks to Rima for sharing this recipe.

Unfortunately I forgot to swirl it with knife or my cake tester. My mind was somewhere else while preparing it. Maka jadi lah apa yang dalam gambar di bawah ni.....next time I'll do it again and do it properly......jangan berangan lagi!!!! Hehehehe ......

So here's the recipe


Ingredients
250g butter
200g caster sugar
4 eggs
250g plain flour - i used cake flour
5g baking powder
100ml fresh milk
1/2 tsp coffee paste - i used 1/2tsp coffee paste and 1/2 tsp coffee extract
50g crushed oreo

Method
- Preheat oven to 160C.. greased and line a 18cm(7") baking pan
- Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition
- Fold in sifted flour and baking powder, alternately fold in fresh milk. Mix until well combined
- Divide batter into two portions, add in coffee paste and crushed oreo to a portion and mix well
- Spoon batters into prepared pan alternately until finished
- Bake in oven for 50 to 60 mins or until cooked

So, you can see the picture below. Forgot to swirl it!





Wednesday 20 February 2013

Mini chicken and mushroom quiche

Till today I have no idea what to bake for my daughters birthday this coming Sunday . My first plan was to bake a rainbow cake but she refuse and said she don't like it. Adussssss.....mana lah yg mummy nak dapat idea apa nak buat ni.....helpppp!!!!
Having all 3, cough, flu and sore throat, no joke! Been suffering for 2 days but today a little bit better than yesterday. I've baked mini chicken mushroom quiche. Actually the recipe is from Chef Wan from his book Simply Sedap but I changed it according to my liking.

Here is the recipe:

Chicken filling
2tbsp olive or normal cooking oil
1 onion, peeled and finely sliced
1 carrot, chopped into small dice
2tbsp chicken stock
A little bit of button mushroom , slice it
200gm chicken breast, diced

Heat the oil and sauté the onion until golden. Add the chicken , carrot and mushroom and also chicken stock. Stir fry for 2minutes. Cool.

Custard ingredient
3eggs
1cup milk
1/2 cup whipping cream or all purpose cream
Salt
1 tbsp chopped parsley or coriander

Whisk the egg till light. Add the milk, cream and salt and continue whisking till fluffy. Add the coriander or parsley leaves.

Ingredient for dough

500gm all purpose flour
250gm cold butter( I use Tatura salted)
A tsp of lemon juice or vinegar water
Water ( I use milk)

Cut the cold butter into small cube. Add flour and rub it into butter till it resembles breadcrumbs. Add vinegar. Add milk bit by bit to form a dough. Cover in plastic wrap and chill in fridge for 40min or so.
Roll out a dough into a quiche pan, since I plan to make mini quiche, I just use my muffin pan. Grease it and roll it . Make a few hole with the fork and bake it in the oven for 15 min at 180c.if you're using quiche pan after you roll it into the pan , put aluminum foil filled with beans or rice on top of the dough, this is to prevent it from inflating. Bake for 20 minutes at 180c.
Remove the dough from oven once ready. Pour in chicken filling, sprinkle cheese and pour in custard, bake again for at least 25 min.




Sunday 17 February 2013

Chicken Lasagne

Last night was quite a hectic night for me. Just found out that my girl haven't done her homework !!!! Erghhhhhh..... Oh my oh my.....!!!!

After we came back from TTDI night market to buy fruit, I have to quickly prepared dinner for my young ones and my daughter requested earlier that she wanted a chicken lasagne! As far as I'm concerned she is not into pasta, but maybe during the day, she watched Barney musical adventure on YouTube, maybe she want to try it.

Apa lagi macam lipas kudung le masak! Luckily I just need chicken fillet and milk coz other ingredient is always on standby in the fridge.

So this is the recipe.
Source: Daniel Boulud Chicken Lasagne

Ingredient

•5 Tsp extra-virgin olive oil
•2 medium onions, finely diced
•2 stalks celery, finely diced (I didn't put! Am in a hurry)
•1 lb. fresh wild mushrooms (such as chanterelle, black trumpet, or hen of the woods, also called maitake), trimmed, washed, and roughly chopped ( I just used button mushroom)
•½ lb. spinach leaves, stems removed, washed (I didn't use, kids don't like it)
•4 Tsp butter, plus extra to grease pan
•2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces (I put in a blender and blend it- don't put water)
•1 cup dry white wine ( I didn't use)
•½ cup all-purpose flour
•1 cup heavy cream
•3 cups milk
•½ bunch Italian parsley leaves, roughly chopped (I didn't use )
•Freshly grated nutmeg to taste (I didn't use also)
•16 dried lasagna noodles
•1 lb. fontina cheese, cut into small dice ( I used 250gm cheddar)
•1 cup grated Parmesan ( I omit)
•Salt and freshly ground white pepper

Directions:

In a large Dutch oven or stockpot, heat 3 Tsp of the olive oil over medium-low heat. Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. Increase heat to medium high, and add mushrooms. Cook, stirring, for 3 minutes, then add the spinach with a sprinkle of salt and pepper. Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.

Add the butter to the same pot, and adjust the heat to medium. Season the chicken on all sides with salt and pepper, and add to the melted butter. Cook, stirring, until the chicken is almost cooked through but not browned, about 6 minutes. Add the wine and simmer until almost completely reduced. Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). Simmer for 5 minutes, stirring constantly, allowing the liquid to thicken. With a spoon or ladle, reserve 1 cup of liquid. Remove the pot from the heat, and add the cooked vegetables and mushrooms. Add the chopped parsley. Season with nutmeg, salt, and pepper to taste.

To Assemble the Lasagna:

Bring a large pot of salted water to a boil and cook the noodles for about 8 minutes; they should be not quite cooked through (al dente). Strain the noodles in a colander, and rinse in cold water. Drain, then toss noodles with 2 T of olive oil to prevent sticking. Center a rack in the oven and preheat it to 350°F. Butter a 9" x 13" baking pan. Place a layer of 4 noodles on the bottom, overlapping them slightly. Top with one third of the chicken mixture, then one third of the diced fontina. Repeat layering twice, finishing with a layer of noodles. Spread the reserved sauce on the noodles and then sprinkle with Parmesan. (At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) Cover with aluminum foil or a lid and bake for 30 minutes. Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.

My method: I half the recipe

Heat the oil and put onion, add mushroom and veg of your choice( I use diced carrot). Add chicken and stirred but not till brown. Add the sauce, I use Prego traditional mushroom sauce big bottle. Stir it. Add salt and pepper.

In the non stick pan heat butter and add flour, stir . Add milk, and put the cheese,stir it constantly. When it's ready you can assemble the lasagne. I used instant lasagne and you don't have to boil it. Just put it alternately with the sauce. I used 8x8 pan. Bake in the oven for about 20-25min at 180C depending on your oven till golden brown. That's it!

I would like to thank my friend Adriana for teaching and giving me tips on how to prepare the lasagne. Love you Ana!







Saturday 16 February 2013

Sweet Soft Bun

Sunday
Feb 18,2013
8am

This morning as promised, I bake the soft bun for breakfast. Lately, I love to bake bread instead of other thing coz it is easy and the most important thing the bread is gone before end of the day!!!!

This recipe is from Mamafami, thanks for sharing. Tapi sampai sekarang masih tak pandai nak link dengan blognya, furthermore I'm blogging using my hand phone . Lazy to go to the computer table!!!

Well, this is the recipe

200 ml liquid (1 egg + fresh milk = 200ml)
50 g sugar
1/2 teaspoon salt
1 teaspoon bread softener( I use Format-can get it at Pastry Pro)
250 g bread flour / high protein flour
50 g flour
1 teaspoon bread improver( I didn't use)
1 1/2 teaspoons instant dried yeast
25 g shortening (I use Crisco brand)
25 g margarine (I use Tatura butter)

Glazing: 1 tablespoon fresh milk
Sprinkle : Coarse sugar


Method (Bread maker) :

1. Into the breadmaker pan, add in mixture of fresh milk and egg. Add in sugar, salt and bread softener.
2. Top it with high protein flour, all purpose flour, bread improver and instant dried yeast.
3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in shortening and margarine. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.
4. Remove the dough from the pan and divide the dough into 12 equal portions. Roughly about 45g each.
5. Form each portion into a smooth ball. Arrange the rolls on a greased baking tray and leave to prove till double the size.
6. Brush the proved rolls with milk and sprinkle with coarse sugar.
7. Bake in a pre-heated oven at 180c for 25 minutes or till golden brown.
8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.


I don't use bread maker coz I don't have it . I put everything in my Kitchen Aid mixer except milk and butter, after awhile at least 5minutes then I put milk, followed by butter. Let the KA do the job!!! Leave to prove for 40min or so and divide it. And leave to prove again till double the size .







Friday 15 February 2013

Ensaymada

Saturday
7.30am
Mood: lazy

Today's breakfast I've prepared Ensaymada for the family. What is it? Well, kind of Filipino sweet bread, that's what I read from Wikipedia and originated from Spain.

The Ensaïmada (Catalan pronunciation: [ənsə.iˈmaðə], pl. ensaïmades; Spanish: ensaimada) is a pastry product from Majorca, Spain & Peru. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines, which has been continuously made and eaten for a very long time. The first written references to the Majorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.

The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The name comes from the Catalan word saïm (pronounced: [səˈim]), which means 'pork lard' (from Latin sagimen, meaning 'fat').

Sedap juga roti pastry ni, very buttery. I used Tatura butter je tapi memang sedap. Recipe taken from Bisousatoi , thanks Rima , I tak reti nak link dengan page dia sebenarnya so kat bawah ni Ada resepinya! I buat half of the recipe coz its only the 5 of us and perutnya kecik2 belaka!!! Kuang kuang kuang......!!!!!!

Or you can try recipe from Tina De Guzman from her page Pinay in Texas cooking corner: Ensaymada

Ingredients:
500g high protein flour
100g of sugar
100g of butter
11g instant yeast
1/2 tsp bread improver
4 egg yolks
225ml ice water
1/2 tsp salt

For filling
1/4 cup melted butter
1/4 cup sugar
1 cup cheddar cheese = grated

Method
1. Mix all dry ingredients, except salt, mix well
2. Add water and egg, mix well and knead until smooth.
3. Add butter and salt, Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for an hr or so.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams) - I buat agak2 je
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine 1/4 cup melted butter with 1/4 cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see YouTube for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 175 for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes.
16. Remove the baked Ensaymada from the oven. Brush the top of the baked ensaymada with melted butter and dipped it into a bowl of sugar (press a little ok).. sprinkle additional cheese.
17. Serve hot. Share and Enjoy!












Monday 11 February 2013

Orange Brioche

Tuesday
8.45am
Lovely weather

My hubby and kids are watching Diary of A Wimpy Kid....funny movie! But full of lesson especially for kids like mine !!!! Hehehe....they're not exactly like the one in a movie but at least they can learn a lesson from them.

The first time I tried this bread when I was flying with MAS long time ago. That is the most precious time of my life! I can get to taste the food that is very strange to me as an Asian Malay! If I used to Nasi Goreng, Nasi Lemak and so on in my kampung, I got a chance to try croissant , all kinds of eggs like scramble egg, poached egg, scone, brioche etc. Quite a long list actually! Deep down in my heart I wished that one day I can bake it on my own coz I know that I won't be flying with the airline for my entire life, so I better do something!

Enough said! Well, thanks Pook for sharing the recipe! I noticed some of the classic brioche you need to chill it at least 8 hours or overnight , well....I don't have time for that! This is a simple but delicious brioche that I ever taste!

Brioche is a traditional French pastry.It is slightly sweet, buttery and bread-like—and is perfect for breakfast or brunch.


Ingredient

250g Bread flour
2tbsp Caster sugar
5g Instant yeast
½ tsp Salt
90ml Orange juice (do not use fresh)
1 Egg
75g Unsalted butter
40g Orange marmalade

Egg wash (1egg + 1tbsp water)



Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Add the butter and knead to combine.
Take the dough out of the bowl and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself .Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 5 - 10 minutes or until the dough is soft, pliable, this dough won't be satiny, but it will stop being sticky.

Pour the jam over the dough and knead until all the jam is fully distributed.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.


Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 14 pieces, roll into a ball and let them rest for 10 minutes.

Shape the dough:

Roll the dough into a bowling pin shape (one side small one side big).
Punch a hole in bigger side.
Flip the small side under the bigger one and pass the small dough through the hole.

Place the dough into the pan, lined with paper cases.
Preheat the oven to 180°C.
When the dough almost double in size, brush with egg wash.
Bake for 15 minutes, or until the brioche is golden brown.







Sunday 10 February 2013

Ooo oooo oooo Monkey Bread

Monday
6.30am
Feb 11,2013

I remember when my daughter was about 3years old, she loves watching The Wiggles. She'll keep asking me to keep playing the same DVD over and over again, till I also can remember all the song .
One of her favorite song is a monkey song, well I can't really remember the title correctly. I'll laughed at her watching all the funny moves she learnt from The Wiggles! Thanks to Aunty Lisa who bought her the DVD.

Talking about monkey..... Hmmmm I woke up this morning thinking of what to eat for breakfast, luckily I remember about this bread called the monkey bread, and give it a second try. The first try was a disaster coz I didn't follow instructions properly . Well this time, I learnt through my mistake! And the result .......amazing!!! Hehehehehe yessss!!!!! At last my monkey bread was at the table for our breakfast!!!

Here's the recipe
source :daily delicious

240g ............................... Bread flour
60g .................................. Cake flour
5g ..................................... Instant yeast
20g .................................. Granulated sugar
4g ..................................... Salt
1 ....................................... Egg yolk
175g ................................. Water
20g ................................... Butter


40g ................................... melted butter
40g ................................... Walnut
70g ................................... Light brown sugar
1 ........................................ Egg white




Mix together egg yolk and water.
Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and water mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more water if the dough's too dry).
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
See how to knead bread, here.
Put the dough into a light buttered 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).


Preheat the oven to 150°C.
Roast the walnut for 10minutes, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery.


Preheat the oven to 180°C.
Butter the tube pan (if you have the one with removable bottom will make your life easier).
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.



Dip the ball into melted butter, nut mixture and egg white.

Then place them in prepared pan.
Let the dough rise until almost double in size, about 40-50 minutes
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.


Thanks to Pook for sharing the recipe!!










Saturday 9 February 2013

Congo what? It's a Congo Bar!!!!

Saturday
4.30pm
Hot and humid weather today

Early this morning, everyone have to get up early coz my kids have appointment with their doctor. Luckily the doctor was in and not many people at the clinic, I guessed everyone ' balik kampung' already!

We reached home a bit late, just before 2.30pm, everyone quite tired especially my MIL, hubby and also the kids. After my Zohor prayer, I bring the kids to our playground, coz my daughter keep asking me to bring her to the playground almost a month ago, I can't coz the weather not so good and they have been quarantined because of chicken pox for the last 2 weeks.

I decided to bake this Congo bar as soon as I saw it from my favorite blogger Rima and Bakerella quite sometime ago but didn't find a time for it. At first I thought of baking scone for hubby but I changed my mind. This bar is a considered half chocolate chip cookie and half brownie! Brookie or whatever people called it but the name is Congo Bar!

To order email at reyna2423@gmail.com or call/whatsapp 019-2193124


Here is the recipe


Ingredients
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
2/3 cup butter, softened - I used 150g Tatura brand butter
1 lb. light brown sugar (Oh my and thank you!) - I used 320g
3 eggs
1 tsp vanilla
11.5 ounce package milk chocolate chips ( I used Toll house)
1 cup chopped pecans/walnuts (optional)


By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 170C for 30 minutes or until top is golden brown. Make sure you don’t over bake!


If you want to replace the chocolate chip with M&M, Chocolate Butterscotch chips or Oreo or maybe raisin, you can always do so, up to your preferences.