Monday, August 3, 2015

SG50 Cookies - Happy 50th Birthday, Singapore! [03 Aug 2015]

My last National Day cookie was on Singapore 46th Birthday and this year, I will be making a much simpler cookie.


It's Singapore 50th Birthday and we can see the SG50 logo almost everywhere.
So here I have today with a SG50 homemade cookie to join in this joyous celebration.


Needless to say, the kids had requested for about 100 of these SG50 cookies to bring to school for the classmates and teachers.


Happy 50th Birthday, Singapore!


SG50 Cookies
Happy Birthday to Singapore
(Recipe as adapted with modifications from 
烘焙新手101道下午茶点心 by 李智惠)



Ingredients
(yields about 20 5-cm round cookies)


80g unsalted butter
40g icing sugar
Pinch of salt
22g egg
165g plain flour

Red coloring

Ready white icing


Method:

1. Cream the soft butter, add in the icing sugar and salt, beat until light and fluffy.
2. Add in the egg and mix until well combined.
3. Add in the sieved flour, mix well to get a dough.
4. Add in a few drops of red coloring into the dough. Mix well.
5. Roll out the dough to about 3-mm thick, using a 5-cm round cookie cutter to cut out the shape. Place the dough on a lined baking tray.
6. Bake the cookies at 150°C for about 10~12 minutes. Remove from the oven and let the cookies cool completely on the wire rack.
7. Once the cookies are cooled, use the ready icing to pipe the "SG50".


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

Wednesday, July 29, 2015

The Good Old Time Favorite Swissroll-Dark Chocolate Chips Swissroll [29 July 2015]

I am craving for a Chocolate Chip Swissroll...


Hubby offered to buy the cakes from The Pines bakery but I hesitated... 


I headed off to the kitchen to fulfil my craving...


Ran out of the normal cocoa powder, I had used the dark cocoa powder...a lovely dark chocolate color I would say.


I filled up my roll with whipped cream here and there and then finally coated it with my generous amount of chocolate chips...I chilled it overnight...


The Dark Chocolate Chip Swissroll was ready...and I am so ready for my swissroll...


I loved the whipped cream, the chocolate chips and the cake... I was happily indulging on my swissroll....I wasn't too sure about the rest of them... :P


Dark Chocolate Chips Swissroll



Ingredients

3 egg yolks
1g of salt
50g canola oil
40g water
25g sugar 
55g self raising flour
5g dark cocoa powder

3 egg whites
25g sugar 
1/3 cream of tar tar

100g whipped cream
Chocolate Chip Rice


Method:

1. Preheat oven to 180C.
2. In a mixing bowl, add in the egg yolks, salt, oil, water & sugar, using a hand whisk, whisk until pale, lemony color.
3. Fold in the flour & cocoa powder and mix well. Set aside.
4. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
5. Take 1/3 of the egg white meringue and mix into the egg yolk mixture, mix well. Pour the egg yolk mixture into the remaining egg white meringue and mix until well combined.
6. Pour the batter into a 25x25-cm square pan and bake for about 12-15 minutes.
7. Remove the cake from the pan immediately and cool it on a cooling rack to cool before spreading the filling onto the cake.
8. Spread the whipped cream on the cake and roll the cake gently & tightly to secure the cake roll. Chill in the fridge for at least 1 hour before slicing. Spread a layer of cream on the outer layer of the swissroll and sprinkle generously with chocolate rice. Chill it in the fridge and let it set before serving.


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

Wednesday, July 22, 2015

Old Fashioned Plain Bread [22 July 2015]

We had quite a fair bit of soft bread recently and I craving for some plain bread with the heavy, crusty top.


Chanced upon The Williams-Sonoma Cookbook, I saw this Old Fashioned White Bread and I thought, this was the kind of bread I am craving for now.

I had tried once on a half-portion recipe and my dough was extremely dry, couldn't figured out why. Plus the pan that I had used then was too small and the top got burnt as my oven wasn't that big to fit in a tall loaf.


On my 2nd attempt, I had reduced the amount of flour and went on with my usual baking techniques to bake this bread. I wasn't too sure of the outcome.

And luckily, the bread came out well baked and it was sturdy in the inner and crusty on the outer. I was so pleased with this bread.


When Mimi saw the bread slices, she kept bugging me for a slice of bread spread with butter.


So if you could excuse us...we are off to enjoy our lovely Old Fashioned White Bread with our desired spread...


I should be off to the supermarket to get my ham and vegetables for my sandwich soon!





Old Fashioned Plain Bread
Recipe as adapted & modified from The Williams-Sonoma Cookbook


Ingredients
Yields a 5" x 7" loaf

280g warm milk
2 tsp instant yeast
1.5 tbsp sugar
1/2 tbsp salt
410g bread flour
15g unsalted butter


Method:

1. Warm up the milk. Sprinkle the yeast and the sugar into the milk. Stir to dissolve the sugar. Let it stand until foamy, about 10 minutes.
2. Add in the bread flour & salt, and knead into a dough. Add in the butter and continue kneading for about 5 minutes. Let the dough proof in a greased bowl for about 1~1.5 hours.
3. Roll the dough out into a rectangle, roll it up like a swiss roll. Pinch the bottom and the sides to seal the dough. Place the dough in a greased, 5" x 7" rectangular pan. Let the dough proof for 1 hour.
4. Bake in a preheated oven of 180°C for about 45 minutes. Remove the loaf from the pan and let it cool completely on a wire rack before slicing.

Note:
I did not follow the exact ingredients and method as it did not work for me. The ingredients & method as stated in my blog are modified to my own baking preference.


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


This post is linked to Cook Your Books Event #24 hosted by Joyce of Kitchen Flavours

Thursday, July 16, 2015

Kek Lapis Pandan 香兰千层糕 [16 July 2015]

I am just so additive to these layered cakes now.. After you get the hang of it, you would realized that it wasn't that tough after all. All you need to do was to get everything ready, have your oven & your ready batters in front of you, every step would be so easy peasy...


Kek Lapis Pandan, and I am so loving it. 


I was surprised that Nat was the only one who loved this lapis, and she had even requested me to bake a coffee flavored one for her. I wasn't sure if Nic & Mimi had tried them yet. 

Even my Dad & my brother liked it, especially my Dad.


Pretty cool wasn't it???

I was very excited when I was trimming off the sides of the lapis and I was hoping to see a beautiful even layers of the lapis.


Practices did made perfection to this Kek Lapis Pandan that I had made today. I am very pleased with the outcome...

Though this lapis was awfully sinful with the pretty much amount of eggs & butter, but it was all worth the time, and I think, it's alright to indulge in this little cut-out cakes... plus it's just a very small lapis...



Kek Lapis Pandan
Recipe as adapted from Kek Lapis Rainbow



Ingredients

250g unsalted butter

100g sugar
2 tbsp condensed milk

10 yolks
1 tsp vanilla essence
1 tbsp Bacardi Rum

65g Hongkong flour
1/4 tsp baking powder
1/4 tsp Rempah Kueh 
(Lapis Cake Spice(Mixed Spice)

4 egg whites
1/2 tsp cream of tar tar
30g sugar

Pandan paste


Method:

1. Preheat oven to 175C. Double lined a 17-cm (7-inch) square pan and set aside.
2. In a mixing bowl, beat the butter, sugar & condensed milk until pale & creamy, about 10 mins.
3. Gradually add in the yolks, rum & vanilla essence, mix well. 
4. Fold in the flour, baking powder and Rempah Kueh and mix until well blended. Set aside.
5. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
5. Take 1/3 of the egg white meringue and mix into the egg yolk mixture, mix well. Pour the egg yolk mixture into the remaining egg white meringue and mix until well combined.
6. Divide your batter into half : 378g batter-original & 378g batter-pandan, mixed with about 1/2~1 tsp of pandan paste.
    Each batter is about 42g /per layer, so please measure your batter.
7. Pour the 1st layer of original batter and bake it  at 175C for about 2 minutes, using GRILL mode. Alternate the batter with pandan, and repeat the process until the batter has been used up. Bake the final layer at 150C for 3-5 minutes, using top & bottom heat.

Note:
^Each oven's heat differs, thus plus adjust the temperature accordingly.
^You can lightly greased every two layers with melted butter to get a moist lapis.
^You can press the lapis gently after baking each layer.


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