Wednesday, December 10, 2014

Reindeer Bread

I had never made such bread before, we were pretty excited about it.

The kids wanted to help out by making their own Reindeer bread but ended up I did them all by myself as two were out to the pool while one was watching her favorite TV programme.


I wasn't too such how I came upon this recipe, it was probably during my boredom while surfing the internet to pass my time. I was so amazed with these Reindeer bread and I had to try making them.

It was really fun, and I would say the bread dough was easy to manage and I could easily pieced them up together without any fuss.


I kept on checking on the oven to make sure that my Reindeer wasn't too overly tanned and I was so excited... With the chocolate chips smell...made them so tempting....

And yes they were indeed... 

The kids came home to found the Reindeer bread baked and they were so eager to try them....

Yummylicious indeed!!!

These Reindeers didn't stay for long, as they were quickly being "whipped" out by the kids...

Merry Christmas ^_^


▪Reindeer Bread▪
(Recipe as adapted from Cookpad)



Ingredients

150g bread flour
3g instant yeast (about 1 tsp)
80ml milk
1g salt
15g sugar
25g egg
10g butter


Method:

1. Mix all the ingredients , except the butter, in the stand mixer bowl, knead into a dough. Add in the butter and continue to knead for another 10 mins.
Place the dough into a greased bowl and allow the dough to proof for about 45-60 minutes or until it doubles up in size.

2. Expel the air from the dough. (Total dough weighs 280g)
Divide them into 5 portions, 56g each.
56g portion dough to be divided è 1x20g (antlers) & 1x36g (head)
Roll them into balls and rest for 10 minutes.

3. For the antlers: flatten the dough into an oval shape of about 8cm long. Cut the oval shape into half and cut 3 sides on each side of the oval shaped dough as shown in the picture below.
For the head: roll the dough into an oval shape. 
Joint the dough: Flatten the bottom part of the antlers and place the head onto the antlers. Spread out the antlers as shown below.
Let the dough proof for about 30 minutes.


4. Place chocolate chips as eyes and raisins for the nose. (Press in the chocolate chips and raisins deep into the dough to prevent them from "popping" out during the baking process.


5. Bake them in a preheated oven of about 170C for about 10-12 minutes.

6. Allow the bread to cool completely and dust icing sugar on the antlers.



Do link back to MiMi Bakery House if you have used any information as published in this blog.


Miss B will be hosting "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" , co-host by me. We welcome any Christmas cooked or baked dishes. 

Here are some of the rules and conditions for this blog-hop:
1) This blog hop shall last for 1 month from 1 Dec 2014 to 31 Dec 2014. Your post must be a current post within the specified date range. You may submit more than 1 entry.

2) Pls indicate that you are submitting your post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery HousePls remember to link back, otherwise the entry will not be accepted. 

3) Your recipe has to involve a cooked or baked dish related to the Christmas festive season. Participation is very simple, just click on the "Add Your Link" button and submit through the InLinkz tool.

This post will also be linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.



Tuesday, December 2, 2014

Eggless & Butterless Christmas Fruit Cake

After I had attempted on my first Christmas Fruit Cake, I find myself to be mesmerized by it. 

Never a fan of fruit cake and never did expected myself to enjoy them after my first attempt.


Today, I am sharing a Egg-less AND Butter-less Fruit Cake.

Yes, no eggs and no butter!!!!

A reason for trying out egg-less was because the prices of the eggs had gone up quite a bit during past few months, or weeks rather... 

On one of my attempt of the egg-less fruit cake, the cake came out pretty well. It was overly soft and moist and the cake texture was lovely. But I personally felt that it wasn't really suitable for a fruit cake. The mixed fruits had kinda sank to the bottom and they weren't "distributed" evenly in the cake, and the cake shrunk after it was cooled. So I had "revamped" the recipe and made it into a butter-less one as well.


And guess what???

This Egg-less & Butter-less Christmas Fruit Cake came out very well.... 

Much more than I had expected!!!

The mixed fruits were distributed in the cake, and though it was egg-less & butter-less, the cake texture was soft & crumbly too. It tasted just like any ordinary cake.

I had cut down on the sugar level almost 50% and I think it was still a little too sweet for me. But my tolerance for sugar level could be much lower than average, so please adjust the sugar level to your own preference. ^_^

I am definitely very pleased with the outcome of this lovely Egg-less & Butter-less Christmas Fruit Cake... And most importantly, I can indulged without feeling too sinful this Christmas...

And best of all, no mixer is needed at all....

What you need is just a WHISK and a SPATULA! ^_^




▪Eggless & Butterless Christmas Fruit Cake▪



Ingredients

75g canola oil (75g unsalted butter)
50g light brown sugar
90g milk
1/2 tsp vanilla essence
125g plain flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp cinnamon powder
100g mixed fruits


Method:


1. In a mixing bowl, add in the oil, sugar, milk and vanilla essence. Give the ingredients a quick stir to blend well.
2. Add in the sieved flour, baking powder, baking soda and cinnamon into the mixture above. Mix until well combined. Do not over mix.
3. Add in the mixed fruit and mix until well combined.
4. Pour the batter into your preferred tin and bake in a preheated oven of 175°C for 25 mins, lower the temperature to 160°C and bake for another 15 mins.
5. Remove from the oven and let it cool completely before serving.

Note: 
*Different temperature varies different heat. Please adjust accordingly to your oven temperature.
*This batter yields about a 4-inch round cake pan.
*You can choose to use unsalted butter instead of using canola oil.
*You will get a rather thick batter but this is normal.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Miss B will be hosting "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" , co-host by me. We welcome any Christmas cooked or baked dishes. 

Here are some of the rules and conditions for this blog-hop:
1) This blog hop shall last for 1 month from 1 Dec 2014 to 31 Dec 2014. Your post must be a current post within the specified date range. You may submit more than 1 entry.

2) Pls indicate that you are submitting your post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery HousePls remember to link back, otherwise the entry will not be accepted. 

3) Your recipe has to involve a cooked or baked dish related to the Christmas festive season. Participation is very simple, just click on the "Add Your Link" button and submit through the InLinkz tool.


This post will also be linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.



Friday, November 21, 2014

Christmas Fruit Cake

I never fancied Fruit Cake at all... 

And I hated those mixed fruits inside the cake, and I find them awfully too sweet for me. It's rather dreadful  for me to receive a Christmas Fruit Cake too... Anyone just like me???

However, I decided to take the challenge and baked my own Christmas Fruit Cake this year.


I had bought these mixed fruits from Phoon Huat and 1-kg of the mixed fruits was affordable and reasonable, which cost me about $7.00-$8.00. I had soaked these mixed fruits in a bowl of rum for at least about 1 hour or more, to allow the mixed fruits to be immersed with the rum.

With all the simple ingredients, this fruit cake was prepared very quickly and easily, and it was sent off to the oven to bake for about 40-50 minutes. 



While it was baking, I could smell the aroma of the fruit cake. It smelt so fragrant and it started to make me drool for a slice of the fruit cake...

And this fruit cake didn't disappoint me at all. I was so surprised. It was so delicious that I couldn't helped myself, 1 piece after another...

It was very soft & moist, and most importantly, it wasn't too sweet... This would be my kind of fruit cake!

The fruit cake tasted even better after few days later, with all the rum immersed into the cake. 


If you liked to keep the cake, simply cling wrapped it tightly and stored it well in the refrigerator.


▪Christmas Fruit Cake▪



Ingredients

125g salted butter
70g light brown sugar
1 tbsp honey
2 eggs
1/4 tsp vanilla essence
110g top flour
25g almond powder
1/4 tsp baking powder
1/2 tsp cinnamon powder
250g mixed fruits soaked in rum


Method:


1. Cream butter, sugar and honey on medium high speed until light and fluffy.
2. Add in the egg, one at a time, until well combined.
3. Add in the vanilla essence.
4. Using low speed, add in the sieved flour, baking powder, almond powder and cinnamon powder until well blended.
4. Fold in the mixed fruits.
5. Pour batter into a 8 x 3 inch cake pan and lined with baking paper and baked in a preheated oven of 160°C for about 20 minutes and 150°C for the remaining 25 minutes.



Do link back to MiMi Bakery House if you have used any information as published in this blog.

Tuesday, November 18, 2014

Earl Grey & Lemon Pound Cake

I am craving for a tea cake.....


Couldn't help but thought of my favourite TWG French Earl Grey Tea leaves....

Nic ♡ Earl Grey tea, just like me, and now that Nat is "trying" to enjoy a cuppa Earl Grey milk tea with her.


This pound cake was absolutely so moist and soft.
But using the "exact" dried tea leaves, you could be finding yourself biting on to them. If you do not fancy this, you can discard the tea leaves after boiling them and replaced them with the Earl Grey tea bag's powdered residue.

This pound cake definitely had a very Earl Grey-y Milk Tea flavour infused with the lemony lemon zest.


The DD couldn't resist and packed 6 pieces for her classmates and teacher.


▪Earl Grey & Lemon Pound Cake▪
(Recipe as inspired from Cake Keeper Cakes by Lauren Chattman, with modifications)



Ingredients

175g milk
2 tsp TWG French Earl Grey Tea
225g Top Flour
1 1/4 tsp baking powder
1/4 tsp salt
115g unsalted butter
125g caster sugar
1 tbsp lemon zest
2 eggs


Method:

1. Boil the milk and tea in a pot and allow the tea to be infused in the milk. Set aside.
2. Combine butter, sugar and lemon zest in your mixing bowl, cream until light and fluffy on medium high speed for about 3 mins.
3. Add in the eggs, one at a time.
4. Alternate the flour mixture with the milk tea mixture until finished.
5. Baked in a preheated oven of 165°C for about 40-50 mins.


Do link back to MiMi Bakery House if you have used any information as published in this blog.